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2015年5月 先付、豆ばっかりの胡麻和え
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八寸
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アマダイの抹茶蒸し
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ふかひれとすっぽんの鍋
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鯛飯
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まずは『近藤本店』秋の名物の柿の白和えからスタート。塩味のある胡瓜が非常に効果的です。
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フォアグラの茶碗蒸しです。アクセントの胡麻豆腐とフォアグラの溶け込んだ脂がうまい!ってやつですね。
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八寸 京壬生菜の錦秋和え、鰻の小袖寿し、むかごの石作り、食用ホウズキ、葉取生姜、粟麩田楽、海老のすり身が入った赤万願寺唐辛子、揚げ銀杏、栗の渋皮煮
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土瓶蒸し。鎌倉の作家の焼き物で・・
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今日の土瓶蒸しは和歌山産の松茸と鱧。
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小坪の鮃と小田原の金目 山葵を溶かした塩ポン酢で
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愛媛の伊達まぐろ マスタードを溶かした黄身醤油と“全身トロ”の鮪合います
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カマスの幽庵焼き
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和歌山産松茸と京都産海老芋の揚げ物。砕いたぶぶあられで揚げています。
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和牛イチボの味噌漬けと鎌倉焼き野菜
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和歌山産松茸の土鍋ご飯 うまそー!
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松茸ご飯アップ ~秋ですね
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デザート
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ブロッコリーのピュレとトマトのジュレをのせた鱸
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松茸と鱧の湾 炙った野菜が香ばしい
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鱧の玉子とじ~ぐらぐらした鱧は暑い日の薬膳料理
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鯛の土鍋ご飯~うまい
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選べるデザート全部盛り
メロンは幻のメロン「天使音」。全国のメロン農家でも成長ホルモン剤を使わない数少ない生産者の1人、影山社長。フローズン完熟メロンにしてある。
うまい。
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≪湘南らしく『天青』の品揃えがすばらしい、八幡様のそばの和食店≫近藤本店@神奈川県鎌倉市
“飲食店の勉強代行業”の大久保一彦は鎌倉に出没しております。
前回来たときは若宮通りが工事中でしたが、きれいになってますね。
今日は、この若宮通り沿いの八幡様近くにございます『近藤本店』で「料理の鉄人」や「テレビチャンピオン」等に出演した近藤元人さんの創作日本料理を勉強したいと思います。
まずは、先付けで、黄身酢の蛍烏賊と酢ゼリーを添えた春の山菜です。
菜の花、新若芽、うるい、山葵菜などがのっています。
お酒は、“湘南に残った唯一の蔵”『熊沢酒造』の『雨過天青 純米大吟醸』からいきます。
こちらは、『近藤本店』は『天青』の品揃えが厚く7種類ございます。
最近人気の『天青』ですが、これだけあるのは珍しいですね。
続いては、八寸。
碓井えんどうと車海老、飯蛸の桜煮、一寸豆(そら豆)の甘煮、筍の土佐揚げ、蓬麩の田楽、錦玉子、桜に抜きました長いも、春キャベツとスモークサーモンの博多煮・黄身酢・マイクロトマト、蕨にした烏賊の黄身焼きです。
お凌ぎ ローストビーフの寿司
鯛の白子の茶碗蒸し
トマトのポン酢がかったえいます。
お酒は、『千峰天青 純米吟醸』です。
お造りは、明石の真鯛と鮪トロ、平貝です。
明石の真鯛 山葵を溶いた塩ポン酢
辛子ののったマグロ 黄身醤油
平貝は土佐醤油という仕掛けです。
甘鯛の桜蒸し
ノドグロの焼き物
続いてのお酒は、、『吟望天青 純米酒』です。
京都の筍と鯛子の土佐煮
千葉の蛤の海苔鍋です。
ご飯は、浅利ご飯。
陶芸家岩田紘一さんの土鍋を使っていますね。
お米は京都産のコシヒカリだそうです。
苺のババロア
創作和料理近藤本店(ソウサクワリョウリ・コンドウ)
神奈川県鎌倉市雪ノ下1-8-36津多屋ビル 1F
電話 0467-25-0301