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梶の葉を添えた先付け
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先付け(毛蟹、白ずいき)
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お椀(ゴマ豆腐、あわび、金時草)
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お造り(鱸、車えび)
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冷酒
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八寸
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焼き物(あまだい)
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鱧鍋
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煮物
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ご飯の友(穴子のてんぷら)
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デザート
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先付け(渡り蟹ときのこジュレ賭け)
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お椀(甘鯛、胡麻豆腐)
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お造り(サワラ、鯛)
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八寸
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八寸
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かますの焼き物
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里芋田楽
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煮物
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ご飯、いくら
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デザート
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先付け(鰤のかぶらまき、雲丹)
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お椀(蟹ひろうす。まいたけ)
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お造り(河豚)
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八寸(甘エビ、干し柿、ホタテ他)
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焼き物(鰆)
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河豚から揚げ
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鮪ずけ、香の物
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デザート
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平成26年12月再訪
先月に続いての訪問です。
今月のさき付けは鰤を蕪で巻いたもので、蕪寿司のようなものですが醗酵したものではありません。旬の鰤が脂がのって
美味しいです.お椀の蟹のひろうすも絶品でした。出汁はやはり本湖月の味に似ています。
河豚の霜降り造りもお酒にぴったりの味ですね。すこし炙ってあるので河豚の味がいっそう美味しく感じます。
その後八寸、焼き物、煮物などが続き、全部美味しくいただきました。4人でビール4本、お酒4合いただき、ほろ酔い加減で帰路
につきました。
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平成26年11月再訪
友達夫婦と4人で訪問しました。
今月の先付けは渡り蟹でした、渡り蟹の身の独特の甘味がなんともいえない美味しさです。それにかかっているジュレも美味しいですね。
お椀は甘鯛でした。出汁と相まって絶品です。
お造りはサワラと明石の鯛でした。サワラは少し炙って有ります。結構脂が乗っていますね。鯛は丁度甘味が出てきたころあいのもので
美味しいです。お酒が進みます。友達夫婦は全く飲めないのでなんだか悪いような気がします。
次に八寸が来ました。紅葉の桜の葉ともみじの葉で隠されています。お酒のつまみにぴったりのものが色々入っていました。
次はかますの焼き物です。これも絶品でした。その後数品でて最後は土鍋で炊いたご飯にイクラをかけていただきます。
美味しくいただきました。ご馳走様でした。
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平成26年7月
今日の先付けに梶の葉がのっています。これは昔
七夕の時期、梶の葉に願い事を書いて水に流す
とのことですが、もちろん紙の無い時代です。
今の時期にお料理屋さんで時々梶の葉をみます。梶の葉を取るとジュレのかかった毛蟹と白ずいきでした。美味しいです。
お椀は胡麻豆腐。金時草、あわびです。
お造りが来ました。今旬の鱸と車えびです。車えびはさっと湯とうししてあります。冷酒にしました。
八寸はほおずきの中に色々なものが入っていました。いずれもお酒にはぴったりのものです。
焼き物はあまだいでした。大好物なので美味しくいただきました。
その後鱧鍋、煮物が出て、いよいよ食事です。土鍋に炊いた白飯で穴子の天ぷらがついていました。
お料理やさんの炊き立てのご飯は格別の味です。上品な穴子の天丼にして食べてみました。
お腹がいっぱいになり、美味しくて大満足な日になりました。
ご馳走様でした。