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外観1
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1. 加茂トマトの冷製スープ、ブラータチーズ(モッツァレラ+バター)のせ
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自家製焼立てパン
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鮎の仕込み終了
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2. 鮎のフリット、クリームチーズ+白味噌、万願寺、パルメザーノレッジャーノ掛け
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2. 鮎のフリット、クリームチーズ+白味噌、万願寺、パルメザーノレッジャーノ掛け
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2. 鮎のフリット、クリームチーズ+白味噌、万願寺、パルメザーノレッジャーノ掛け
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3. 猪+クレソン+実山椒の鍋
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3. 猪+クレソン+実山椒の鍋
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3. 猪+クレソン+実山椒の鍋
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鴨が焼き上がりました...
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加茂茄子が揚がりました...
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4. 鴨の炭火焼き、揚げ加茂茄子+熊ハム、空芯菜のソテー、醤油のソース(新福●館:ラーメンの返し)
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5. 夏鹿の炭火焼き
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6. 猪の焼豚
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7. 鹿のカツレツ
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鹿の網脂
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鹿の網脂で猪ミンチを包み中...
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8. 鹿網脂のウリ坊サルシッチャ
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9. 若猪の炭火焼き
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10.雲丹スクランブルエッグ
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鰻白焼に串打ち中...
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11.鰻炭火焼き
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11.鰻炭火焼き
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12.鹿スジ肉カレー
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13-15.濃厚プリン+檸檬ジェラート+梅と白ワインのジェラート
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お茶
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泡
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白1
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赤1
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赤2
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赤3
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赤4
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赤5
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お土産ぱn
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内観1
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内観2
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内観3:ハンショウヅル:クリスマスローズの原種...
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内観4:熊ハム
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鴨肉を仕込み中...
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鹿肉を仕込み中...
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箸:お持ち帰りできます...
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外観2
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再訪
3ケ月前に予約しておりましたが、訪問2日前の夜に藻屑蟹を準備出頂けないか?と神田シェフへ無茶振り...
マイナーな同食材を使うと云う発想は無かったとの事だったようですが、由良川(支流の一本は美山川)の蟹を18杯仕入れて頂き、同店ならではと思える料理へと昇華しておりました。
「藻屑蟹と新蓮根の春巻き」
解された蒸し蟹身の風味の後から蓮根の甘さが光る逸品。揚げる工程により素材本来の風味を凝縮させると云う調理+蓮根との組合せは、ナルホドと思えるシェフならではの料理かも知れません。
2段階での風味の変化+蓮根の食感がアクセントで、食材の組合せとしての相性は◎でしょう。
今回もオジサン2名で全メニュー制覇トライアルに挑みましたが、自分は〆メニューへは辿り着けず...
同行オジサンは、拉麺、カレー以外は完食したようです。
他に印象的だった料理は以下の6品。
【指定料理】
・本モロコ、白味噌、茗荷、クレソン
★ 天然モロコの大きさと風味。美山川の自然の奥深さを感じます。
・猪、ナメ茸、松茸、完熟山椒
★ カウンター前のトレーにはナメ茸がテンコ盛り。バラバラと入店する客の食べる進捗状況により、鍋へドカドカとナメ茸を鍋に放り込んでいきます...鍋には猪のワンタンが入っており、ナメ茸の滑りのみでスープはトロトロ状態になっておりました。
・鴨、木の芽
★ 写真の通り、皮と身の間に挟まれている脂に尽きます...噛むとジュワりと脂が溶け出す感じが堪らん!
【アラカルト】
・鹿カツレツ
★ 夏+秋の看板食材かも知れません。牛や豚の家畜には無い独特の食感+クセの無い風味が独特。
・鯵フライ、タルタルソース
★ 身の厚さ1.5cmは圧巻!35−40cm級の滅多にお目にかかれない鯵のようです。素材並みに驚いたのがサクサクした衣の揚げの技術
・太刀魚炭火焼き
★ 今回、最もクレイジーな逸品。太刀魚の身の間には2年熟成の熊ハム(店舗のワインセラーにぶら下がってます)が挟まり、鹿の網脂を巻いて焼いたそうな...
魚+肉を一緒に食べると云う発想に参りました。
尚、予約が盛況のようで、1700+2100スタートの2部制へ変更になっておりました。2部目は終電を気にしなければ?ほぼエンドレスです...
※ 共に一斉スタートではありません。
全国でも今、最も注目されている店舗の一つでしょう。次回は何時訪問出来るのやら...