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あら汁
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宗玄大吟醸の酒粕で作ったクリームチーズ
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イカの肝を一夜干しして作った焼き野菜用のソース。
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高農園商品
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能登穴子白焼き
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能登焼き牡蠣
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初桜
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能登菜の花 高農園から取り寄せてるものだそうです。
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店内はこじんまり
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お通し
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ランキングと口コミで探せるグルメサイト
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
会社帰りにいつもの銀座ではなく、ちょっと足を伸ばして新橋から帰ることにしました。
偶然見つけた地下の店。
カウンターの奥に案内してもらいました。
初めての店はカウンターに座れるとラッキーですね。いろいろお話をうかがえます。
わからないものばかりなので、お酒も一から教えてもらいます。
お刺身は三種盛り。黒鯛がコリコリしておいしかった。
能登の牡蠣を焼いてもらって、お勧めの穴子の白焼き。ぷりっぷりで箸を弾くくらいの弾力。食べるのがたいへんでした＾＾
能登の高農園というところで作った菜の花をいただきました。
軸が細くきれいなストライプ。丁寧につくっているのがわかります。
残念ながら写真を撮り忘れてしまいましたが、高農園で取れた野菜の焼き野菜。冬の根菜のたっぷりの甘みが焼きで活かされておいしかった。高農園一度行ってみたくなりました。そしてそこにつけあわされていたイカの肝を一夜干ししてから作ったソース。アンチョビもよさそうだけど、こちらが最高においしい。日本酒進み過ぎます（笑）
日本酒おいしいけど高めのお値段なので少し控えようかなと思ったら、宗玄の大吟醸の酒粕で作ったというクリームチーズをサービスでいただきました。これが濃厚で舌の上にねっとり。１cm角のひと粒で日本酒１合呑めそうな味。やばかったです。。。というわけでおかわりしちゃった。。。
最後は魚さばいていてアラが余るからとあら汁のサービス。
ガッチリと心を掴まれてしまいました。
またおじゃましたいお店です(^^)
・・・能登半島も行ってみたくなったなぁ