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ズワイガニ湯葉包み揚げ
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活蛸湯霜
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活蛸吸盤
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アオリイカ真薯と小松菜
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コンソメジュレと澄ましバター
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気仙沼産フカヒレの卵白玉締め 山椒オイル
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金目鯛と春甘藍 アスパラのサフランソース
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黒毛和牛のホホ肉煮込み 赤ワインソース
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アワビのリゾーニ
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ブラマンジェと焙じ茶のジェラート
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エスプレッソ
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ズワイガニ湯葉包み揚げ
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口の中に広がるズワイガニの旨味に悶絶
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活蛸のサラダ仕立て
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かづの短角牛イチボのコンソメジュレと澄ましバター
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アオリイカ真薯と小松菜を比内地鶏の凝縮出汁とともに
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気仙沼産のフカヒレの卵白玉締め
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金目鯛と春甘藍をサフランの香りとともに
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隠し味の醤油が酒を呼ぶ 牛ホホ肉のワイン煮
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米粒型のパスタ リーゾを使ったアワビのリゾーニ
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ブラマンジェと焙じ茶のジェラートを緑茶の香りとともに
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天の戸 亀の尾 純米吟醸
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ヤマトしずく純米吟醸
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カウンター席
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以前の一行樹時代の暖簾も再利用
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冷蔵庫 其の一
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冷蔵庫 其のニ
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J一行樹
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二日前に秋田の友人より訃報が届けられました。角館の実家の旅館の一角に設けられた『一行樹』からはじまり銀座『Ryo-ri genten』、再び角館『じん市』そして秋田『J一行樹』にて腕を揮われ間も無く新店舗での営業開始を目前にされていた伝説の料理人『高橋一行』氏がお亡くなりになられたとのこと。哀悼の意を込め御冥福を御祈りし一筆啓上させていただきます。Spécialitéの『燻り雅香』=『いぶりがっこ』のミルフィーユ仕立等、地元 秋田の食材に敬意を払われて作られる料理の数々は後進の料理人に強い影響を与えられたことは言うまでもありません。テロワール豊かな郷土料理の魅力のベースの上に西洋料理のエスプリを吹き込み日々弛まぬ努力と研鑽、エルブジで開発された調味料を泡状にして使う『ヌーベ』等を日本で最初に取り入れられるなど新しいことへの飽くなき挑戦。心血注ぎ作られた唯一無二の皿にて多くの食通を魅了し続けた高橋一行さんの御冥福をお祈り申し上げます。合掌。