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～シェフからの最初の贈り物～定点 トマト飴
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～再生～
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Sugiのブラックサンダー
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森の地面
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鰤大根
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トラフグのフラン
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ハタムグリとコイ
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口直しのアイスキャンディー
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High＆Lowステーキ
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本日の焼き立てパン・フォカッチャ
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杉寿司①
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杉寿司②
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Sugi畑をお皿に乗せて①
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口内でパチパチ弾けるキャンディーのサラダ
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本日のパスタ
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お洒落なボックスにスプーン
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スプーン提供の仕方もお洒落
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秋のエアーアイス
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里山の音の香り
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乾燥ドクダミのチョコレートをクシャッとしていただきます
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食後のお飲み物（珈琲）
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食後のお飲み物（紅茶）
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食べられなそうで食べられる（竹炭のフィナンシェ）
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本日のコースメニュー
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最近はこんな風に箸もセットされていて嬉しいですね
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お土産
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パカッ！開けると？石鹸でした
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食べられないけど食べられそう
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赤葡萄コンコード種カベルネ・ソーヴィニヨン種果汁100％
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モーリーチュンハオ・ジャスミンティー
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お土産は帰り際に焼きあがったクロワッサン
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帰宅後に軽く温めていただきました
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こ、こ、これは！狩猟の…？
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私達の席
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後ろのお客様が帰られた後
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奥様のフラワーコーディネート
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店主さんのお手製の物がズラリ
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山で採れた物を乾燥させた食材等
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アルコールメニュー
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ノンアルメニュー
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入口
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外観①
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外観②
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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
ことの始まりはクリスマスの予約。もちろん12月上旬に、此方の予約など取れるはずもなく
ヘタしたら、来年のクリスマスの予約を、伺うくらいの勢いで連絡すると、なんと明後日の昼に
キャンセル空きが出たばかりとのお話。いくらなんでも明後日とは…しかし、私の公休日であり
しかも、次の予約は、1番早くて7月とのこと。つまり6月一杯は、予約で埋まっているのです。
このチャンスを逃したくない私は、その場で予約をお願いし、慌てて友人A・Ｂ・C…に連絡。
そんな急な話で平日とあっては厳しいと思いきや、二つ返事で誘いに乗ってくれた友人Dさん。
食べログを始める前から、1度は行ってみたいと憧れていたお店への訪問が、ようやく実現。
郊外の一軒家で、ご夫婦で営んでおられ、店内は4卓のみ、昼夜コース共に一斉スタートです。
まだクリスマス前なので、通常ランチ8000円（メインの豚→牛でプラス1000円）＋乾杯ドリンク
1人約1万円のコースとなります。コース内容については、写真参照で詳細は省きます。
というのも、予備知識のない方が、当日シェフのお話を伺い、確実に楽しめると思うからです。
此方の店主さん。初対面の私の第一印象は「どれだけ料理を愛しているんだろう」ということ。
農業・漁業・狩猟・内装etc.全てをご自身で熟し、それを楽しんでらっしゃることが伝わります。
週休2日ですが、そのほとんどを、たとえばボートで海へ行き、海食材の調達。カミツキガメや
ジャンボタニシ・ウシガエル等、面白い食材を集めて、好奇心の下チャレンジを繰り返されたり
師匠の基で、千葉県産の猿・鴨・コジュケイ・猪・アナグマ・キジ等を追いかけ、山に探検に入り
チチアワ・ハタケシメジ・ハツタケ等のキノコ採取に勤しんでいるそうです。
ブラックバスをしゃぶしゃぶに、フナの干物を試作し、ウシガエルの調達の為、生態や活動を
勉強され安定供給を目指したり、その素材を活かすべく、創作活動に励んでいらっしゃるようで
その活力と感性には脱帽します。器1つとっても、3Dプリンターを使用したり、アーティシズムを
感じずにはいられません。そして、お料理1つ1つに、どういう意図があるかがわかります。
私では、とても上手く伝えることが出来ず残念ですが、訪れてみたらきっとわかると思います。