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中国雲南省の松茸
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鮑と芋茎の吉野煮
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松茸をさいているところ
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甘鯛と松茸のお椀
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甘鯛のリフトアップ
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松茸のリフトアップ
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秋刀魚のお造り
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きんきを炭で炙っているところ
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きんきときんきの肝の時雨煮
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きんきのリフトアップ
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のどぐろの煮浸し
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のどぐろ
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松茸のフライ
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松茸のフライのリフトアップ
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焼きナスと煮穴子
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焼きナスと煮穴子
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焼きナス
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鮭ごはんにいくら
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鮭ごはん
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香の物
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赤出汁
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鮭、いくらごはん
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イチジク
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豊光姫とアールグレイのジュレ
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大将と女将さん。笑顔に癒されます。\(^o^)/
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今日の夜はマイレビュアー様のお誘いで2回目の麻布十番ふくださんにお伺いすることができました。
◎鮑とずいきの吉野煮
とても優しい味で美味しいです。
◎宇和島の2.1キロの甘鯛と松茸のお椀
松茸は中国雲南省の松茸。松茸はとても大きく取れてかは4日目ということでとても香りがいいです。
◎北海道根室の秋刀魚のお造り。
芽ネギ、大葉、生姜を添えて。
これだけ立派な秋刀魚はなかなか取れないとのこと。
◎炭で軽く炙った網走の釣きんき
肝の時雨煮
軽く炭で炙ったきんきは香りがよく、
肝の時雨煮も柔らかくて味がしっかりとしていて美味しいです。
◎山口ののどぐろの煮浸し
水菜、松茸
炙ったののったのどぐろと水菜が加わることにより、さっぱりといただくことができます。
◎松茸のフライと新銀杏
松茸の香りがたまりません。
◎煮物。焼きナスと煮穴子。
葛でとろみをつけた出汁がヤバイです。
◎岩手の新いくらと鮭のごはん。
◎デザート
アールグレイのジュレと福岡の豊光姫(イチジク)
最高に甘いイチジクとアールグレイのジュレの組み合わせが最高です!
合計-27324円
ごちそう様でした。