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お粥 お酒の前に
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八寸 (白和え、ハタハタ、絹さや、つくね、きんかん、お魚?、生麩)
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生蛍烏賊の刺身
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造り (鳥貝、鯛、鮪、甘エビ)
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後で焼き物になるの活の鮎
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炊き合わせ (鯛の真子、パプリカ、オクラ、筍、胡麻麩、菜の花)
鯛の真子も鱈を寄せ付けぬ!
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鯛の白子、平目の胃袋のポン酢和え
鯛の白子はタラを完全に凌駕した。平目の胃袋はコリコリだ。
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蕗、海老味噌、イカナゴ?佃煮、湖産アユの塩焼き、燻りがっこ
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あゆ塩焼き
身は"ふぁふぁ"でほんのり甘い!頭から食べても骨のあたりは皆無だ。今まで食べた鮎の塩焼きの中ではピカイチ。
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干し蛍烏賊の炙り
肝の風味がたまらん!
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ふぐ皮の煮こごり
尋常じゃない弾力感!この食感は初めてだ。
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天ぷら (白魚、鯛の白子)
白魚は一匹ずつバラバラのサクサクだ。
鯛の白子は甘くてふぁり、フグの白子より甘いぞ。
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酢の物 (海老、若芽、青柳、鯛昆布巻、蛍烏賊)
パンパンに膨らんだ蛍烏賊 美味いに決まってる!
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鯛めし (皮目を炙って漬けにした鯛の身と黄身醤油かけのご飯)
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蕎麦つゆ
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蕎麦 (香り立つ手打ち蕎麦)
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専門店に負けない蕎麦!
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デザート(抹茶プリン?、羊羹、小豆外郎)
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ここ数年、京都旅行の晩飯はいつもここに決めている。
今年も春の家族旅行の晩飯でお世話になった。
いつもの大将おまかせ5000円のコース。
春のこの時期は鯛の白子と真子を主体とした献立だ。
全15品。始まりから終わりまで、美味い!美味しい!の連続。
大将の素材選びからの確かな仕事。流れるような手際の良さ。
そして決して驕らない人柄、料理を提供されていて気持ちいい。
ふつうこの値段で、この料理は食べられないだろう。
締めに出る蕎麦は、専門の蕎麦屋を優に勝る大将渾身の蕎麦!こし、香り、甘みの揃った抜群の蕎麦だ。
家族みんな、いつも満足!満足!なのだ。
夏じゃなくて秋の鱧のコース料理がおすすめと伺った。
次は秋に訪れてみようと思う。