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夜の御献立 ＊八寸 空豆桜んぼ白和え 穴子寿し 姫栄螺 丸十薄衣揚げ 茗荷芋射込み 鯛子寄せ 蛸やわらか煮
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鶯饅頭
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梅蜜ソーダー
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お漬物盛り合わせ
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お漬物盛り合わせと梅蜜ソーダー
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夜の御献立 ＊先付 胡麻豆腐 蓴菜 山葵 旨出し
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夜の御献立 ＊御祝 御赤飯
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夜の御献立 ＊お椀 藜海老真丈 天城原木椎茸 浜防風 木の芽
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夜の御献立 ＊お造り 地鯵 イサキ
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夜の御献立 ＊焼き物 地筍 相州牛 木の芽
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夜の御献立 ＊焚合せ 新玉葱 太アスパラ 生姜
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夜の御献立 ＊強肴 皐月鱒唐揚げ 野草天婦羅
＊止肴 新もずく 独活
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夜の御献立 ＊御飯 春牛蒡 床節ご飯 香の物 赤出し
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夜の御献立 ＊御飯 春牛蒡 床節ご飯 香の物 赤出し
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夜の御献立 ＊水菓子 グレープフルーツゼリー 枇杷
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夜の御献立 ＊甘味 小豆 蓬シャーベット
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プレミアム・モルツ生ビール
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祝い酒 開運
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果実酒(手前:金柑 奥:山桃)のソーダー割り
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ほうじ茶
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朝食 湘南ゴールドジュース
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朝食
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ヨーグルト 苺ジャム コーヒー
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コーヒー
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梅蜜ソーダー
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-
明日葉茶
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きんつば
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お新香の盛り合わせ
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-
お新香の盛り合わせ
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女将特製 りんご酒
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焼き胡麻豆腐 割醤油 山葵
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焼き胡麻豆腐 割醤油 山葵
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八寸 牡蠣おろし和え 雲丹カステラ やがら寿し 子持ち鮎有馬煮 銀杏 干し柿黄味寿し薄衣揚げ はじかみ
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八寸 牡蠣おろし和え 雲丹カステラ やがら寿し 子持ち鮎有馬煮 銀杏 干し柿黄味寿し薄衣揚げ はじかみ
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すっぽん出し 焼葱 餅 露生姜
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伊勢海老
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伊勢海老
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焼き物 相州牛山椒焼 焼き栗 平茸 酢橘
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焼き物 相州牛山椒焼 焼き栗 平茸 酢橘
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焚合せ 鰤 大根 菊菜 おろし生姜 振柚子
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強肴 小田原芋おかき揚げ 穴子焼き揚げ
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止肴 蓮の実 水菜 一休麩胡麻酢和え
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御飯
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百合根ご飯
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百合根ご飯
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いくら醤油漬け
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香の物
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水菓子 甘味
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水菓子 柿 巨峰 洋梨 シャルドネゼリー
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甘味 芋寄せ
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丹沢山(純米吟醸 若水 ひやおろし/神奈川) 辛口
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初亀(本醸造 秋あがり/静岡)辛口
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喜久酔(大吟醸/静岡) 辛口
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早生みかんのジュース
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朝食
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梅干し 牛時雨煮 桜海老
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えぼ鯛の干物
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葛豆腐
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ちぢみほうれん草と椎茸の胡麻和え
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紅玉りんごのコンポート
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コーヒー
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和菓子
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和菓子
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明日葉茶
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お漬物(生姜味噌 赤紫 山らっきょ すぐき 辛子茄子)
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先付
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先付
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祝酒 開運(本醸造、静岡) 辛口
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プレミアムモルツ
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八寸
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お椀とお祝いの御赤飯
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お椀
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お祝いの御赤飯
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石葉セレクトセット(4800円) 隆、若水(純米吟醸、神奈川) 辛口
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お造り
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車海老の唐揚げ
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焼き物
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焼き物
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蓼酢
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函南鮎炭火焼
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石葉セレクトセット(4800円) 麗井(生酛純米吟醸、山形) 濃厚辛口
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焚合せ
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強肴
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強肴
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止肴
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石葉セレクトセット(4800円) 喜久酔(大吟醸、静岡) 辛口
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御飯
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御飯
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御飯
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香の物
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赤出汁
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水菓子
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水菓子
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甘味
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蜜柑ジュース
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梅干し 牛時雨煮 桜海老
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冷奴の薬味
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十二庵の冷奴
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茨城県産ミルキークィーン米
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朝食
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鰆の西京焼き
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玉子焼き
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ひじき
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香の物
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しらす わかめ 新蓮根の金平
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朝食
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鰊と茄子の炊き合わせ
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キンショウメロンとシャルドネのゼリー
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コーヒー
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明日葉茶
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きんつば
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先付
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女将特製檸檬酒
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八寸
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八寸
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八寸
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お椀
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お椀
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お造り
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お造り
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お造り
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焼き物
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焼き物
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焚合せ
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-
焚合せ
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強肴
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止肴
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御飯
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御飯
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香の物
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赤出し
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御飯
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水菓子 甘味
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おにぎり
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おにぎり
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湯河原産温州みかんジュース
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朝食
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朝食
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焚合せ
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揚げ出し豆腐
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鰆の焼き物
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玉子焼き
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シラスおろし
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水菜とトンブリと高野豆腐
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茨城県産ミルキークィーン
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伊勢海老のお味噌汁
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桜海老の甘煮
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牛時雨煮
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梅干し
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無花果のゼリー
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珈琲
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砂糖 ミルク
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明日葉茶
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和菓子
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先付 蓴菜 ファーストトマト 加減酢
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八寸 鯛ちまき寿し 四十日芋蜜煮 蝦蛄黄味揚げ 独活 太刀魚八幡巻き 空豆醤油焚き
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お椀 羽太葛叩き 初茄子 陸蓮根 花柚子 生姜
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お造り 鰹 アオリイカ 黄ニラ おかひじき
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お造り 青森県産鳥貝
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お祝いの御赤飯
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焼き物 焼筍 相州牛味噌漬け 木の芽
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焚合せ 穴子白煮 新小芋 白アスパラ 隠元豆
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進肴 若鮎焼揚げ 木の芽酢 木の芽枝揚げて
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止肴 白芋茎 茗荷 葛煮
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御飯 筍・床節ご飯
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御飯 筍・床節ご飯
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香の物
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赤出し
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床節の肝
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実山椒
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水菓子 枝付き江間苺
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甘味 外郎 豌豆
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ニューサマーオレンジジュース
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梅干し
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牛肉の時雨煮
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桜海老の甘煮
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ミルキークィーン米
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牡蠣と独活のきんぴら
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五目ひじき
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香の物
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ほうれん草の胡麻和え
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湯河原十二庵の揚げ出し豆腐
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焚合せ
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卵焼き
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ミルキークィーン米
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あさりの味噌汁
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鰆
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朝食
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ニューサマーオレンジのゼリー掛け
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コーヒー
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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
6度目の観月庵。
今回の御献立は以下の通りです。
夜の御献立
【先付】焼き胡麻豆腐 割醤油 山葵
【八寸】牡蠣おろし和え 雲丹カステラ やがら寿し 子持ち鮎有馬煮 銀杏 干し柿黄味寿し薄衣揚げ はじかみ
【椀変 】すっぽん出し 焼葱 餅 露生姜
【お造り】伊勢海老 平目 アオリイカ(＊平目とアオリイカの写真失念)
【焼き物】相州牛山椒焼 焼き栗 平茸 酢橘
【焚合せ】鰤 大根 菊菜 おろし生姜 振柚子
【強肴】小田原芋おかき揚げ 穴子焼き揚げ
【止肴】 蓮の実 水菜 一休麩胡麻酢和え
【御飯】百合根ご飯 いくら醤油漬け 香の物 赤出汁
【水菓子】柿 巨峰 洋梨 シャルドネゼリー
【甘味】芋寄せ
前回に続いて、お風呂上がりのお新香の盛り合わせの美味しさを堪能。
お料理の素晴らしさに関しては、言うまでもなく。今回も大大大満足でした〜。
ほんと、毎回ですが、ゆったりと過ぎていく時間と相性のいい温泉と絶品のお料理で心身ともにリフレッシュ。
また5月に伺う予定です。
(2014/11)
5度目の観月庵。
今回の御献立は以下の通りです。
夜の御献立
【先付】 豌豆豆腐 旨出ゼリー 山葵
【八寸】 鯵棒寿し 枝豆山椒煮 蛸唐揚げ 山桃蜜煮 谷中生姜 床節旨煮 蓴菜吸酢
【お椀 】蒸鮑 蓮根餅 香茸 生姜 振柚子
【お造り】鯛 車海老 穴子の梅肉ソース掛け
【焼き物】函南鮎炭火焼き 蓼酢
【焚合せ】 加茂茄子白味噌仕立 針茗荷 辛子
【強肴】相州牛ヒレ 山葵 山椒の実 黄味醤油
【止肴】 桜んぼ 空豆 椎茸白和え
【御飯】 新蓮根・新生姜ご飯 香の物 赤出汁
【水菓子】 小玉西瓜 枇杷
【甘味】 芋餅 黄粉
今回は夜のお食事に合わせて、石葉さんがセレクトした日本酒セットをお願いしましたがこれがかなりヒットでした。
特に 隆、若水(純米吟醸、神奈川) 辛口にぐっときました。錫の杯で飲むお酒は最高ですね。
お料理は今回も完璧なクオリティ。
それからお風呂上がりにいただいた、お漬物の美味しさが又素晴らしかったです。
出来ることならずっと観月庵に泊まっていたいと思う。
朝ご飯も抜群でした。ほんと宝物みたいなお宿です。
(2014/6)
4度目の観月庵。
今回の御献立は以下の通りです。
夜の御献立
先付 蟹 ちぢれ法蓮草 椎茸 酢橘
八寸 蕪砧巻き 椎茸、梨松葉刺し
子持鮎有馬煮 蒸鮑、百合根雲丹和へ
子鯛笹漬寿し 唐墨 千無花果甘露煮
お椀 白菜擦り流し 胡麻豆腐 辛子
お造り 季節な地魚
焼き物 相州牛照焼 金時人参焼いて
焚合せ 鯖味噌煮 聖護院大根 銀杏 柚子
強肴 大中寺芋おかき揚げ 堀川牛蒡空揚げ
止肴 芋がら えごま和え
御飯 栗ご飯 香の物 赤出し
水菓子 柿共和へ 林檎
甘味 松風
先付からもう永遠に食べていたいと思える美味しさ。
今回のお料理も全てが好みドンピシャの素晴らしいお料理ばかりで唸ってばかりの2時間半でした。
特に印象的だったのは美し過ぎる八寸と伊勢海老、紅葉鯛、寒ブリのお造り、料理長の今月のイチオシだという焚合せの鯖味噌煮あたりでしょうか。
毎回美味しすぎて感動すら覚えるお料理に今回も大満足でした。
お夜食用に作っていただいたおにぎりも絶品。
朝ご飯
・湯河原産温州みかんジュース
・梅干し
・牛肉の時雨煮
・桜海老の甘煮
・水菜ととんぶりと高野豆腐
・シラスおろし
・香の物
・湯河原十二庵の揚げ出し豆腐
・焚合せ
・卵焼き
・鰆
・ミルキークィーン米
・伊勢海老の味噌汁
・無花果のゼリー
・コーヒー
・紅茶
朝ごはんもひとつひとつが丁寧でしみじみしてしまう美味しさ。
今回の石葉も完璧すぎました。
(2013/11)
大好きなお宿です。
今回で3度目の観月庵。
離れは静かで休まります。
シンプルな木造りのお部屋は居心地が良く、ここまで緊張をときほぐせるお宿にはなかなか出会えません。
夜の御献立
先付 蓴菜 ファーストトマト 加減酢
八寸 鯛ちまき寿し 四十日芋蜜煮 蝦蛄黄味揚げ 独活 太刀魚八幡巻き 空豆醤油焚き
お椀 羽太葛叩き 初茄子 陸蓮根 花柚子 生姜
お造り 鰹 アオリイカ 鳥貝 黄ニラ おかひじき
焼き物 焼筍 相州牛味噌漬け 木の芽
焚合せ 穴子白煮 新小芋 白アスパラ 隠元豆
進肴 若鮎焼揚げ 木の芽酢 木の芽枝揚げて
止肴 白芋茎 茗荷 葛煮
御飯 筍・床節ご飯 香の物 赤出し 床節の肝 実山椒
水菓子 枝付き江間苺
甘味 外郎 豌豆
まず先付。
加減酢の酢の加減が絶妙。
蓴菜の歯ごたえもプチプチと楽しい。
八寸の鯛ちまき寿しは笹の葉が良い香りで鯛がもっちりねっとりして旨い。
独活の太刀魚八幡巻きは唸る旨さ。
空豆の醤油加減も絶妙。
お椀の羽太は火のとおりが絶妙で旨味もバッチリ。
初茄子もふっくらとして甘く、花柚子の香りが楽しい。
お出汁も抜群の塩梅。
お造りのアオリイカは隠し包丁が見事でねっとりしていて激旨。
鰹は表面が炙ってあり香ばしい。
青森県産の鳥貝も旨すぎる。
ここの醤油やポン酢は美味しくて飲んでしまうほど。
焼き物の相州牛味噌漬けは味噌の香りが程良く、お肉も柔らかく木の芽との相性も抜群。
筍も歯ごたえ、香り申し分なし。
焚合せの新小芋はねっとりとしていて美味しい。
全ての素材の火のとおりが抜群。
お出汁も完璧！
進肴の若鮎の焼揚げは見た目も美しく頭から丸ごと食べられて木の芽酢をつけるとサッパリ美味しい。
木の芽酢も飲めちゃいます。
止肴の白芋茎、茗荷とも絶妙な火の通り具合で葛煮がやさしいお味。木の芽の風味が後引く旨さ。
御飯の筍・床節ご飯は筍が大きめにゴロゴロと入っていて、炊き加減も抜群。
実山椒をのせて頂くと爽やかな美味しさ。
香の物も全て絶品。
ここのきゅうりのぬか漬けは毎日食べたい。
赤出しも絶品。
日本人で良かったとしみじみしてしまう旨さ。
水菓子の枝付き江間苺は酸味が爽やか。
甘味の外郎も大満足。
うすいえんどうの香りが口の中一杯に広がります。
朝ご飯
・ニューサマーオレンジジュース
・梅干し
・牛肉の時雨煮
・桜海老の甘煮
・牡蠣と独活のきんぴら
・五目ひじき
・香の物
・ほうれん草の胡麻和え
・湯河原十二庵の揚げ出し豆腐
・焚合せ
・卵焼き
・鰆
・ミルキークィーン米
・あさりの味噌汁
・ニューサマーオレンジのゼリー掛け
・コーヒー
・紅茶
朝ご飯も全て絶品で大満足でした。
(2013/5)