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長良川の天然鮎
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長良川のサツキマスのお造り
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チベット産松茸
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岐阜県下呂市馬瀬村の日本鹿のヒレ肉
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蝦夷仔鹿のロース肉
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長良川の天然うなぎ
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馬瀬川の天然あまご
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岐阜県上宝産の コゴミの天ぷら
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樹齢30年の タラの芽の天ぷら
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長良川のサツキマスの刺身
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馬瀬産の コシアブラの天ぷら
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裏庭で採れた 山独活の新芽の天ぷら
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アマゴの天ぷら
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稚鮎の天ぷら
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馬瀬産の イノシシ(雌)のロース
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お口直し (筍の土佐煮、コゴミの胡麻和え、カギワラビの醤油漬け、行者にんにくのおひたし、コシアブラのおひたし)
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北海道産の鹿
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山菜と猪の鍋
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コシアブラの炊き込みご飯
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蜂の子(ヘボ)の甘露煮
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-
デザート
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Champagne A.Margaine Premier Cru A Villers-Marmery Marne
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Chablis 1er Cru Fourchaume
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Chateau des Jacques Moulin-A-Vent 1996
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-
Vosne-Romanee Les Chaumes 2004 Premier Cru Daniel Rion & Fils
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-
内観
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-
内観
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-
尾長鴨のねぎま
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-
尾長鴨のロース
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-
鹿のヒレ肉
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生仔猪のロース肉
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しし鍋 味噌味
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鴨鍋 醤油味
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-
子鴨のロースト
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-
Champagne Laurent-Perrier Brut
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-
蜂の子(ヘボ)の甘露煮
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-
Beaune 1er Cru 2012 Louis Jadot-Beaune
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-
塩大根
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-
自然薯ご飯
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家族総出でのサービス、好きです、こういうの
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-
子供をおんぶしながらの給仕、これも素晴らしい
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-
さぁ~、柳家料理の始まりです
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子持鮎と若鮎 (2015/10)
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皐月鱒と炙り松茸のお造り (2015/10)
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松茸 (2015/10)
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紅葉肉(仔鹿のロース肉) (2015/10)
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茸鍋(多種のキノコ入り) (2015/10)
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天然うなぎ(長良川産) (2015/10)
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コノコ雑炊 (2015/10)
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蜂の子(ヘボ)の甘露煮 (2015/10)
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老茸(クロカワ) (2015/10)
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香茸 (2015/10)
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藻屑蟹(もくず蟹)の蟹ミソ (2015/10)
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鮎の一夜干し (2015/10)
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天ぷら(左から ナラ茸、クリ茸、松茸、香茸、天然舞茸) (2015/10)
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小松菜のおひたし、水菜の糠漬け、山葵菜の糠漬け、ハナイグチ、クリフーセン茸) (2015/10)
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-
(2015/10)
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-
(2015/10)
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あまご(皐月鱒) (2015/05)
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筍 (2015/05)
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皐月鱒のお造り (2015/05)
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山菜盛合せ (2015/05)
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山菜の天ぷら (2015/05)
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葦鴨 (2015/05)
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小鹿のロース (2015/05)
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山菜と鴨の鍋 (2015/05)
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山菜と鴨の鍋 (2015/05)
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筍ご飯 (2015/05)
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わさび菜ご飯 (2015/05)
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苺と香の物 (2015/05)
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あまご(皐月鱒) (2015/05)
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筍 (2015/05)
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蜂の子の甘露煮 (2015/05)
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蕗味噌 (2015/05)
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-
葦鴨 (2015/05)
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-
小鹿のロース (2015/05)
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Champagne Laurent-Perrier Brut (2015/05)
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-
今日のお座敷 (2015/05)
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既に、何かを焼いてます (2015/05)
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若女将さんが何かを持ってきましたよ (2015/05)
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-
仔鹿のヒレ肉 (2014/12)
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-
イノシシのロース肉 (2014/12)
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-
月の輪熊 (2014/12)
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-
鹿のロース (2014/12)
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-
熊鍋 (2014/12)
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自然薯ご飯 (2014/12)
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今夜のお座敷、、、ありゃ、何か焼いている
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今回は6名用の部屋に案内して頂きました (2013/02)
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鴨の砂肝 (2013/02)
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小鴨 (2013/02)
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仔鹿のロース (2013/02)
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鴨鍋 (2013/02)
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蜂の子の甘露煮 (2013/02)
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??の麹漬け (2013/02)
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??の麹漬け (2013/02)
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鴨のレバー と 心臓 (2013/02)
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鴨のレバー と 心臓 と 砂肝 (2013/02)
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塩大根 (2013/02)
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鴨皮 と 葱 の ”ねぎま風” (2013/02)
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鴨皮 と 葱 の ”ねぎま風” (2013/02)
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??の”うるか” (2013/02)
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鴨の ロース と ささ身 (2013/02)
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鴨の ロース と ささ身 (2013/02)
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山葵漬け (2013/02)
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仔鹿のロース (2013/02)
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小鴨 (2013/02)
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鴨鍋 (2013/02)
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自然薯のとろろ汁 (2013/02)
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自然薯のとろろ御飯 (2013/02)
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小胡瓜の漬物 (2013/02)
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鴨にも色々とあるのですね、今日、頂きましたのは、青首鴨、小鴨、尾長鴨、緋鳥鴨の4種 (2013/02)
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わぁ~、素敵ですね
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わぁ~い、鮎だ
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岐阜の天然うなぎの盛合せ
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信州イノシシのロース
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ひひっ、松茸ですよ
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お通し 黒スズメ蜂の子(へぼ)
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皐月鱒のお造り
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皐月鱒のアップ
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味女泥鰌(アジメドジョウ)の天ぷら
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いやぁ~、美味しそうだし、良い雰囲気です
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鮎にピッタリの CONDRIEU で
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馬瀬川の天然鮎
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2匹目、いきまぁ~す
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2匹目の鮎は蓼酢で
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鮎の ”ひらき” と ”丸干し”
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鮎のひらき が良い色になってきましたね
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鮎のひらき
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鮎の丸干しを焼き始めましたよ
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鮎の丸干し
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松茸もあるでよぉ~
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美味しそうでしょ、、、、、美味しんです(笑)
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岐阜の天然うなぎ
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胡瓜、青紫蘇和え
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信州イノシシ
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醤油と生姜の秘伝ダレ
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蝦夷鹿のロース
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山葵漬け
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胡瓜の漬物
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天然鮎と松茸の雑炊
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天然鮎と松茸の雑炊、、、いっただ~っきまぁ~す
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巨峰
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蝦夷鹿のヒレ (2012/10)
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あまご (2012/10)
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蝦夷鹿のロース (2012/10)
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きのこ鍋 (2012/10)
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お土産で頂いた ”鴨汁” (2013/02 Ⅱ)
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”じゆうさん” の蕎麦 (2013/02 Ⅱ)
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家庭での ”鴨汁蕎麦” (2013/02 Ⅱ)
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Castellare I Sodi di San Niccolo 2001
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POMMARD Clos des Ursulines 2002 Domaine du Pavillon
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Chateau Laforge Saint-Emilion Grand Cru 2001
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Invitare CONDRIEU M.Chapoutier
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Castellare I Sodi di San Niccolo 2001
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CAPARZO 2006 Brunello di Montalcino
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鳩徳利 (2013/02)
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良い炭を使ってますね (2013/02)
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毎回、お母さんの笑顔が迎えてくれます (2013/02)
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大女将さんと若女将さんのお出迎い、ありがとうございます。
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好きだなぁ~、この造り
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1階の囲炉裏座敷
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美味しかったでぇ~す、ありがとうございました。
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猫ちゃんも迎えてくれました (2013/02)
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良い焼き色です、もう、そろそろかな (2013/10)
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信州の松茸 (2013/10)
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老茸 (黒皮茸) (2013/10)
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焼き ”アマゴ” (皐月鱒) (2013/10)
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”天然うなぎ”の白焼 (2013/10)
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蝦夷鹿のロース (2013/10)
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大スズメ蜂 の甘露煮 (2013/10)
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へぼ (蜂の子) の甘露煮 (2013/10)
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鮎をじっくりと焼いてます (2013/10)
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よっ!、待ってました (2013/10)
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ホント、デカイ、子持ち鮎 (2013/10)
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信州の松茸 (2013/10)
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Pommery Champagne (2013/10)
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天然鰻のたれ焼き (2013/10)
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Invitare CONDRIEU M.Chapoutier (2013/10)
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おぉ~、珍しい、老茸 (黒皮茸) (2013/10)
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皐月鱒の刺身 (2013/10)
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焼き ”アマゴ” (皐月鱒) (2013/10)
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茸の天ぷら (2013/10)
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茸の天ぷら 天然舞茸 (2013/10)
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茸の天ぷら 松茸 (2013/10)
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茸の天ぷら 天然平茸 (2013/10)
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”天然うなぎ”の白焼 (2013/10)
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”天然うなぎ”の白焼 (2013/10)
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POMMARD Clos des Ursulines 2002 Domaine du Pavillon (2013/10)
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子うるか (2013/10)
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しぶうるか (2013/10)
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味女泥鰌(アジメドジョウ)の天ぷら と むかご (2013/10)
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Castellare I Sodi di San Niccolo 2004 (2013/10)
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天然鰻のたれ焼き (2013/10)
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2022/01
2泊3日の名古屋、長野、岐阜の食の小旅行の最後は此方、柳家さんです、名古屋から10:46発の中津川行きの中央本線快速電車に乗って瑞浪に向かいます、瑞浪駅には柳家さんのマイクロバスが迎えに着ております。
柳家さんに着くと大女将さんや女将さん達が笑顔で迎えて下さいます、柳家岐山と云う新館かなとおもっておりましたが、新館は新築なので何かと故障が多くいつもの旧館に案内されました。
6名で伺いましたが、私はいつもの席に座ります。
今日もワインは剛之(まさし)さんにお願い致しました、まずは、「Champagne Valentin Leflaive Extra Brut Blanc de Blancs CV1750」 で乾杯です。
「お通し ①」・・・・・蜂の子(ヘボ)の甘露煮、10回以上これを食べておりますと美味しいと感じてきます。
「お通し ②」・・・・・塩大根、これが意外と美味しいのです。
「Chambolle Musigny 2019 Domaine Michel Gros」・・・・・力強く薫る、果実味豊かなピノ・ノワール 100% の赤ワインでした。
「鴨皮と葱の串焼き」・・・・・鴨のシーズンが始まりました、嬉しいですね。
「Gevrey Chambertin 1er Cru Au Closeau 2018」・・・・・フレッシュで力強い果実味のある赤ワインでした。
「尾長鴨のロース」・・・・・いやぁ~、これも旨いです。
「猪のロース」・・・・・脂の部分が滅茶苦茶に美味しい、瑞浪まで来て良かったです。
「蝦夷鹿のロース」・・・・・やっぱ鹿なんですね、繊細で柔らかで、上品な味わいでした。
「本州鹿のロース肉(たぶん)」・・・・・牛ではこんなに脂があったら食べられませんが、鹿、イノシシ、熊は食べられます、むしろ、この脂が美味しいのです。
「タカブ」・・・・・タカブは柳家さんで何度か頂きましたが、何度食べても感動的な美味しさです。
「Vosne Romanee 2019 Gilbert et Christine Felettig」・・・・・パワフルでシルキーなタンニンと力強い果実味の中に繊細さも感じられる赤ワインでした。
「鴨鍋」・・・・・わぁ~、出たぁ~~、これ、旨いのなんのって、堪らない美味しさです。
残ったスープを持って帰り、翌日、蕎楽亭さんでお蕎麦を買ってその蕎麦を入れて食べました、最高の鴨せいろ蕎麦となりました。
「Condrieu E.Guigal 2017」・・・・・鴨鍋と云うとこれですね、ふくよかな印象ながらも重すぎず、バランスの取れた仕上がりの白ワインです。
「自然薯かけご飯」・・・・・冬のこの時期の柳家さんと云うとこれです、滑らかでなんともいえない美味しさです。
今日の柳家さんも素晴らしかった、剛之さんが選んでくれたワインも素晴らしく、しかも驚くほど安い、そして愉しいお話もあり、ありがとうございました、また今年も何度か伺うことと思いますがその時も宜しくお願い致します。