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2月 焼き物:のど黒塩焼き、粉唐墨、ふく白子焼き、たらの芽薄衣
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2月 造り:てっさ、甘エビ、鮪
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2月 煮物:蒸しあわび、風呂吹き大根、舞茸、ほうれん草
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2月 前菜:小槍イカ土筆寿司、こごみ胡麻和え、鰯香梅煮、金子黄身押し、天豆雲丹薄衣
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2月 中皿:和牛あぶり、ちりソース、アスパラ、揚げゴボウ、筍、針唐辛子
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2月 お椀:ごり汁、笹がきゴボウ、蓮玉、筍、木の芽
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2月 先付:飯蛸、うるい、千鳥酢ジュレ、大徳寺麩、菜の花
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2月 食事:加賀手打ち蕎麦、汐露
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2月 食事:肉吸にゅう麺
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2月 なまふ照り焼き
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2月 黒龍の限定酒「火いら寿」
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2月 テーブルセッティング
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2月 個室
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2月 玄関の小さなお雛様
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2月 玄関の小さなお雛様
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2月 玄関の掛け軸
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11月 先付:香箱蟹 浅田以上に美しい香箱蟹は、ない!!
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11月 前菜:生うに、甘エビこのわた和え
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11月 お椀:蟹ふかし、干し口子火取り
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11月 焼き物:焼きズワイ蟹
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11月 お造り:ズワイ蟹洗い
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11月 焼き物:蟹味噌甲羅焼き
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11月 お食事:土鍋炊き蟹ご飯
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限定品「黒龍・石田屋」
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11月 先付:香箱蟹
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11月 先付:香箱蟹 中に、ほぐした身がぎっしり
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11月 先付:香箱蟹 子も身もぎっしり
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11月 前菜:生うに、たたき芋、自家製からすみ、甘エビこのわた和え
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11月 バチ子あぶり(別注)
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11月 お造り:ブリ、鯛、ずわい蟹天ぷら
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11月 お造り:ブリ、鯛、ズワイ蟹天ぷら
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11月 中皿:日本海水揚げ ズワイ蟹、千鳥酢
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11月 中皿:日本海水揚げ ズワイ蟹、千鳥酢
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11月 焼き物:焼きズワイ蟹
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11月 お食事:蟹ご飯、赤だし
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10月 中皿:あわび焼しゃぶ 胡麻ダレ
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10月 先付:香箱蟹 蟹酢
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10月 国産松茸 土瓶蒸し
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10月 土瓶蒸しの中身
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10月 煮物:加賀蓮根蒸し 焼きウニ
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10月 あわび焼きしゃぶ 胡麻ダレ
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10月 てっさ、とろ&甘エビ
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てっさ
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-
のど黒塩焼き
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8月 先付:冬瓜の中に蟹の身がぎっしり。
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松茸を炭火で自分で炙る
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あわびを炭火で自分で炙る
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8月 お椀:はも葛打ち、巻き海老、葛そうめん、小メロン、柚子
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8月 前菜:金次一夜干し
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8月 造り:本マグロ、目一鯛、甘エビ
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8月 造り:しまアジ薄造り
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8月 焼き物:松茸和牛巻き、いなだ、石川芋うに焼き
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8月 中皿:あわび屋焼きしゃぶ、胡麻ポン酢、松茸、巻き湯葉
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生麩の照り焼き
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8月 先付:冬瓜蟹身包み、ウニあんかけ
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8月 前菜:金次一夜干し
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お椀:リング状の小メロンに、葛そうめんが通してある
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松茸とあわび
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すき焼き風の味つけの牛肉に、松茸が巻いてあります
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8月 煮物:加賀野菜、友禅豆腐
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8月 食事:大門そうめん
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食事:私はいつも、あさりの時雨煮のお茶漬け
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8月 甘味:くずきり
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のれんを入ったところ
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すべて個室
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料理長お任せの本日の献立表
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10月 先付:香箱蟹、蟹酢
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10月 香箱蟹
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10月 お椀:国産松茸 土瓶蒸し
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松茸
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10月 お造り:てっさ とろ&甘エビ
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とろ&甘エビ
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あわび
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あわびを胡麻ダレにつけて
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あわびの付け合せ、イチジク
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10月 焼き物:のど黒塩焼き のど黒せんべい
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甘味:くずきり 黒蜜
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甘味:くずきり
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10月 食事:にゅう麺
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10月 食事:あさり時雨煮のお茶漬け
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10月 のど黒せんべい
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追加注文…生麩の照り焼き
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10月 煮物:加賀蓮根蒸し 焼きウニ
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食事:加賀手打ちそば しおつゆ
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少人数用のお座敷
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浅田10周年で、菊姫を頂きました
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1月:トヨタ自動車の豊田社長などから、お祝いのお花がたくさん
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1月:玄関のお正月飾り
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1月:テーブルセッティング
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1月:祝い皿(千社唐、梅人参、黒豆、矢羽根蓮根、赤飯俵カラスミ、つく羽、市松玉子、絵馬慈姑)
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1月:お椀(鯛葛打ち、紅白もち、べっ甲椎茸、鶯菜、ゆず)
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1月:煮物(鱈真子昆布巻き、海老芋、水菜、薄揚げ、海老黄身煮、木の芽)
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1月:お造り(三種盛り=まぐろ、甘エビ、石だい、祝い鶴)
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1月:祝鉢(蒸しあわび、紅白なます、ごま酢、防風)
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1月:焼き物(のど黒一夜干し、酢だち、染めおろし)
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1月:黒龍・八十八号、黒龍
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1月:中皿(梅型源助大根風呂吹き、菜の花、和牛ロース桑焼き、亀筍、梅麩)
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1月:お食事(蟹雑炊)
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1月:お食事(加賀手打ちそば 汐露)
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1月:お食事(小海老天ぷらにゅう麺)
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1月:食前の濁り酒
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1月:玄関のお正月飾り
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1月:入り口のお飾り
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1月:入り口のお飾り
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お椀(れんこんすり流し、加賀太キュウリ、蟹身湯葉包み、木の芽)
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造り(はた薄造り、めじまぐろ、伊勢海老)
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8月:先付(蒸しあわび、トマト、赤芋茎、黄菊、キュウリジュレ)
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前菜(うなぎ寿司、白山豆腐西京焼、石川芋豆打、うに琥珀寄せ、いなだ望月)
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焼き物(のど黒塩焼き、なす田楽)
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煮物(はも時部煮)
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中皿(能登牛ステーキ、アスパラ、とうもろこしかき揚げ、パプリカソース)
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なまふ照り焼き
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前菜(うなぎ寿司、白山豆腐西京焼、石川芋豆打、うに琥珀寄せ、いなだ望月)
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限定品「黒龍 しずく」
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8月:先付(蒸しあわび、トマト、赤芋茎、黄菊、キュウリジュレ)
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お椀(れんこんすり流し、加賀太キュウリ、蟹身湯葉包み、木の芽)
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造り(はた薄造り、めじまぐろ、伊勢海老)
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9月:お椀(松茸土瓶蒸し、甘鯛、巻き海老)
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9月:前菜(毛がにゼリー寄せ、細魚菊寿司、酢取り茗荷、かぼす釜、子鮎煮浸し、いちじく酒蒸し、つる紫の花葉浸し)
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9月:造り(本マグロ、伊勢海老、はた薄造り)
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9月:焼き物(杉板焼き、のど黒田楽焼き、新銀杏、栗焼き目)
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9月:先付(福良鮑雲丹和え、蓮芋、針ラレシ)
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9月:中皿(黒毛和牛炭火焼き、焼加賀野菜、チリソース)
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9月:煮物(うなぎ蓮根蒸し、銀庵、もみじ野菜)
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9月:食事(加賀手打ち蕎麦、汐露)
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9月:食事(大門煮麺)
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9月:食事(江戸三度おにぎり)
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9月:前菜(毛がにゼリー寄せ、細魚菊寿司、酢取り茗荷、かぼす釜、子鮎煮浸し、いちじく酒蒸し、つる紫の花葉浸し)
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9月:お椀(松茸土瓶蒸し、甘鯛、巻き海老)
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9月:お椀(松茸土瓶蒸し、甘鯛、巻き海老)
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9月:造り(本マグロ、伊勢海老、はた薄造り)
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9月:中皿(黒毛和牛炭火焼き、焼加賀野菜、チリソース)
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12月:香箱蟹アップ
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12月:お椀(蟹ふかし、干し口子火取り、鶴菜、水前寺のり、ゆず)
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12月:焼き物(焼きズワイガニ、蟹味噌甲羅焼き)
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12月:ズワイガニ洗い
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12月:お造り(ブリ、鯛昆布〆、ズワイガニ洗い、ショウガ酢、花穂、山葵)
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12月:前菜(ゆず釜、甘エビ、このわた、なまこ和え、自家製唐墨、カブ蒸し)
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12月:お食事(土鍋炊き蟹ご飯)
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12月:お椀(蟹ふかし、干し口子火取り、鶴菜、水前寺のり、ゆず)
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黒龍の限定酒(二左衛門、石田屋)
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12月:お造り(ブリ、鯛昆布〆、ズワイガニ洗い、ショウガ酢、花穂、山葵)
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12月:中皿(香箱蟹、ゆでズワイガニ、千鳥酢)
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12月:香箱蟹の中身
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12月:焼き物(焼きズワイガニ)
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12月:焼き物(焼きズワイガニ、蟹味噌甲羅焼き)
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12月:焼き物(焼きズワイガニ)身をほぐして
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12月:お食事(土鍋炊き蟹ご飯)
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12月:お食事(土鍋炊き蟹ご飯)
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12月:お食事(土鍋炊き蟹ご飯)
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12月:加賀手打ち蕎麦 汐露
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12月:甘味(くずきり)
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1月:祝い皿(千社唐、梅人参、福豆、矢羽根蓮根、赤飯俵唐墨、つく羽、市松玉子、絵馬くわい)
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1月:煮物(鱈真子昆布巻き、海老芋、薄揚げ、海老黄身煮、木の芽)
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1月:お椀(鯛葛打ち、紅白もち、亀甲しいたけ、鶯菜、ゆず
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1月:個室の鏡餅
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1月:祝い鉢(蒸しあわび、紅白なます、ごま酢、防風)
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1月:焼き物(のど黒一夜干し、蕪寿司、酢橘、染めおろし)
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1月:お造り(三種盛り、祝い鶴)
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1月:個室の室礼
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1月:玄関のお正月飾り
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1月:玄関の鏡餅(サル)
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1月:中皿(梅型源助大根風呂吹き、菜の花、和牛ロース桑焼き、亀筍、梅麩)
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(株)シェリロゼ社長、人材教育家、マナー美人塾塾長の井垣利英です。
正月2日は、毎年恒例の『名古屋浅田』で親族の新年会でした。
福尽くしのお正月料理『宝夢会席』は、お節料理の縁起かつぎがたくさん出てきます。素材の持ち味を活かした、上品な味付けで、しみじみ「日本人に生まれて良かった」と感動します。
縁起ものの意味を分かって食べると、さらに有り難みが増します。今年出たお料理の主な物の縁起かつぎは
「『海老』はひげが長く背中が曲がっているところから老人の姿をイメージし、『腰が曲がるほど長生きできますように』と願う縁起ものです。
『昆布巻き』は『よろこぶ』の語呂合わせ。
『ぶり』は出世魚なので『出世』の縁起もの。
『なます』は人参の紅、大根の白で紅白をあらわし『おめでたさの象徴』です。
『里芋』は子いもがたくさんつくので『子孫が長く栄えるように』」
『開運 #年中行事はじめました』井垣利英(#致知出版社)より抜粋
さらに、『ふぐ』は『福』にかけています。
福尽くしのお料理を頂き、世界一好きな国酒=黒龍酒造『八十八号』『黒龍』などを飲み、笑いがいっぱいで、新年の福を取り込みました。
親族全員がお酒好きなので、黒龍以外にもひれ酒、シャンパン、ウイスキー、カクテルなども。お酒のおつまみとして『生麩(なまふ)』を追加するのも定番です。
ちなみに『名古屋浅田』は、石川県金沢市の『浅田屋』発祥の料亭です。そして『黒龍酒造』は福井県の銘酒です。私は外食をして、被災地の経済を回すことにします。
【令和6年 宝夢会席】
先付・・・蒸し鮑、金時草
前菜・・・柚子釜、五色なます、結び昆布、巻海老、松笠慈姑、穴子八幡巻、唐墨大根
お椀・・・蕪みぞれ仕立て、焼甘鯛
御造り・・・鯛、はた、ふぐ焼きしも
中皿・・・和牛サーロインステーキ
焼物・・・のど黒塩焼き
煮物・・・海老芋唐揚げ、蟹あん掛け
御食事・・・土鍋炊き 鯛ご飯
水菓子・・・パパイヤ レモンゼリー
甘味・・・葛切り
『名古屋浅田』の料理人の皆さん、黒瀬女将はじめ美人揃いの仲居さんたち、配膳の皆さん、ごちそうさまでした。本年もよろしくお願いします。