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【2014年神無月(10月)】
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前菜
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紹興酒をデカンタで
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鳥斑入りスープ餃子
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伊勢海老のと野菜のXO醤炒め
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白身魚と茸入り塩レモン蒸し松茸を添えて
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牛タンの四川風煮込み
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豚ひき肉と甘栗入り炒飯
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デザート
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【2007年卯月】
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本日のコース
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プラス1,500円でふかひれ姿スープに変更
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前菜
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海胆と湯葉入り茶碗蒸しスープ
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プラス1,500円でふかひれ姿スープに変更
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海老のから揚げ山椒風味
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スペアーリブの特性ソース
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ホタテと旬の野菜のクリーム煮
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デザート
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テイクアウトにしてもらった回鍋肉の味噌風チャーハン
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【2013年師走(12月)】前菜
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蛤と松茸の蒸しスープ
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牛肉とp茸のオイスター炒め
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紹興酒
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中華菓子
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デザート
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【2014年神無月(10月)】
※再訪により画像を追加しました。
今回は弟夫婦と一緒に久しぶりの旅行です。
此方のホテルも6ヶ所位レストランがあり、すべて食べ歩きましたが、ここ桃華楼が一番おいしいので今回もここを選択しました。
今回のメニューは、
菜譜~牡丹~
焼き物入り前菜盛り合わせ
トリフ入りすーぷ餃子青菜添え
伊勢海老と野菜のXO醤炒め
白身魚と茸いり塩レモン蒸し 松茸そえ
牛タンの四川風煮込み 温野菜と共に
豚ひき肉の甘栗入り炒飯
デザートと中華菓子
料理長 渡邊千見
これに紹興酒のデキャンタをお願いしました。
4人で丁度いい量でした。
お料理も美味しくて弟夫婦も大満足。
冨士屋ホテルに泊まるならお勧めのお店です。
【2013年師走(12月)】
※再訪により画像を追加しました。
久しぶりに結婚記念日でお邪魔しました。
ここ箱根湯本冨士屋ホテルには和「・洋・中そして創作料理の4ヶ所食事処がありますがここは定宿の一つなのですべて食べ歩きましたが、ここ桃華楼が一番おいしかったので予約しておきました。
今回のコース料理は
菜 譜
~牡丹~
焼き物入り前菜盛り合わせ
白魚の葱・生玉炒めと海老の天麩羅
蛤と松茸の蒸しスープ
牛肉と茸のオイスター炒め
タラバ蟹のチリソース煮
フカヒレ入り鶏肉と青菜の煮込みそば
お勧めのデザートと中華菓子
桃華楼 料理長 渡邊 千見
前回は結構混んでいましたが、今回は年末に近かったのですんなり18時に予約がとれました。
一番乗りで席に案内されました。
意外と空いているのにびっくり。
此方のホテルは持込みOKなので、コンビニで買ってきたビールを風呂上り部屋で飲んできたので、紹興酒をグラスで頂くことにする。
家内はビール派なので生ビールをお願いする。
飲み物が出てコース料理が順次運ばれてくる。
前菜から始まりどのお料理も美味しい。
〆のフカヒレ入り鶏肉と青菜の煮込みそばを食べ満腹。
デザートは家内にお願いすることにする。
今回ちょっとり料理と料理の間合いが悪かったが、次回こちらのホテルを利用した際はまたここで食事をしたいです。
【2007年如月(2月)】
湯元富士屋ホテルに2度目の宿泊。
前回は和食の「姫沙羅」で頂いたが、今回は中華を頂く。
落ち着いた店内で、チェックインの際ディナーを予約したら20時しか席が空いていないといわれ迷ったが、やはり今回は中華を食べようと決めていたし、昼は和食、翌日は洋食屋を予約していたので、中華をお願いする。
フロントで早めに席が空いたら部屋に連絡をいただけるとのことだったので。
ちなみにこの日は中華もフレンチも20時代しか席は空いていなかった。
和食は18時から食事はできたが前回食べていたので。
夜食用に買った、「はげ八」のいなりすしをほおばり時間をつぶす。
レストランから19時10分、席を作りましたと連絡が入る。
意外に早く連絡が入り浴衣から着替えレストランに向かう。
店内は中華料理店としては意外とシックなつくりである。
お願いしたコースは
■焼き物入り広東前菜:特にチャーシューが絶品
■海胆と湯葉入り茶碗蒸しスープ:海胆と湯葉のバランスが 実に良い。尚1,500円足すとふかひれの姿にスープに 変更ができる。ふかひれはオイスターソースの味が絶品。
■海老の唐揚山椒風味:海老は頭から食べられる。
■スペアーリブの特性ソース:やや濃い目の味付けだがとっ ても柔らかいお肉である。
■帆立と旬の野菜のクリーム煮:帆立は勿論だが付け合せの 白菜の芯のしゃきしゃき感が何ともいえない。
■回鍋肉の味噌風炒飯:先に夜食を食べてしまって、おなか が一杯となりおみやにしてもらい部屋で後で食す。
味噌味が絶妙だが時間がたってしまいちょっと油が強くな ってしまったのが残念。
■香港シェフおすすめのスイーツ:杏仁豆腐が実に美味い。
全体にバランスの良いコース料理であった。
3年物の紹興酒をボトルで頂き、飲みきれなかった分は部屋で頂いた。
至福の一時と美味しい料理が味わえ、ここは中々のお店である。