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さくらんぼ・抹茶の餅とアイス
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デザート(葡萄・桃のコンポート・ロールケーキ)
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時鮭焼き
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今回はちりめんじゃこ
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茶碗蒸し
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今回の蕪の煮物蟹餡掛け
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今回のランチ
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前回のランチ
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茶碗蒸し
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桜海老
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
以前訪問してから数年経ち、このまま下書きに成りそうかなと思った時県南遠征のお誘いが。
折角の美女お誘いなので、ここは行って纏めてアップしか無いでしょう。
偉人の町水沢の寺町や大手町に隣接する吉小路に佇む料亭 小万梅 がその敷地内に営む割烹のお店。
岩手は盛岡芸伎にその風情を偲ばせる料亭や花街のかほりの残る一面が有ります。
今回は、金ヶ崎のイタリアンの前に数件廻る前のランチでお邪魔しました。
相変わらずリーズナブルなランチメニューです。一部が少し足し算に成る段階的な設定です。
数種類のコースの中から1600・1300のコースをお願いします。この後連食なのでご婦人は控え目に。
店内撮影暫しの後、程無く配膳され実食スタート。
今回は、先付けが蕗の甘辛煮・桜寒天・浅利の時雨煮です。濃い味の飲み物進む感じです。
小鉢が蕪の蟹餡掛けで、上品な味わい。追いかけてお造り・枝豆・ジュンサイの酢の物が並びます。
茶碗蒸しを挟んで、焼き物は焼き時鮭で御飯がちりめんじゃこでした。
デザートには、さくらんぼと桃のコンポートと三温糖ロールケーキと抹茶のアイスと抹茶のお餅まで付きました。
女性が一緒だったので山盛りでしたね。
お料理はどれも丁寧な仕事で仕上がりに風格さえ感じるお酒に合うラインナップ満載です。
今度はゆっくり飲んで堪能したいものです。
＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾
ここからは、前回分のレヴューです。
先付けは、秋刀魚の梅煮と卵豆腐と貝ヒモの煮浸しが専用の器で供されます。
菊とナメコの酢の物とナラ茸の枝豆和えとお造りが追いかけます。酢の物とお造りのつまに菊が。
東北以外では余り馴染みが無いでしょうが菊は食用で、秋に作られた乾燥物が彩りを添えます。
勿論秋には、旬の生が浅茹でで大量に食されます．一体どこまでが食用菊の文化なのでしょうね。
蟹と枝豆の葛寄せの潮仕立ても、手間を掛けて有って良い塩梅です。どれも ひや(常温)に合いそうです
お造りもエッジの利いた包丁捌きが光ります。茶碗蒸し・桜海老ご飯・香の物・おみお付けも卒が無い。
デザートの果物の梨・柿・葡萄も良い感じの口直しです。〆のコーヒーでお開きです。
水沢の情報発信紙も手がけていらっしゃるご主人が、伝統と未来を見据えて営む 和 の殿堂です。
落ち着いてゆっくり浸ってみたいですね。美味しかったです。ご馳走様でした。