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◎小江戸川越にある人気の鰻屋『川越 いちのや』
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◎特製うな重
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◎お店の暖簾
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◎江戸後期の天保3(1833)年創業
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◎お店の前には可愛いい顔はめパネルがある。
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◎一番奥の特別個室での食事をさせて頂いた。
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◆前菜
☆木の芽和え物、菱餅、浅利と蕗の炊き合わせ
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◆蛤の椀物
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☆知多ハイボール
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◆鰻の肝焼き
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◆造里
☆鮪、帆立、真鯛、甘海老
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◆鰻巻き
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◆こんにゃくの味噌田楽
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☆赤ワイン(仏・ブルゴーニュ)
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◎白焼き登場!
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◆鰻の白焼き。文句なしに美味い!
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◆とらふぐの唐揚げ
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◆ホタルイカの酢味噌和え
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◆特製うな重 肝吸い
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◎極上のうなぎを使用し、秘伝のタレで焼いた蒲焼は絶品!
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◎イチゴのデザート
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◎川越の鰻を堪能しました。ご馳走さまでした。
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江戸の情緒を今に残してレトロ雰囲気がある小江戸川越。
蔵造りなどの国指定重要文化財も数多く残っていて「重要伝統的建造物群保存地区」になっている。
川越には江戸時代から鰻屋も多く『川越 いちのや』も名店の一つ。
今夜は1832年に創業し、代々受け継がれてきた秘伝のタレで焼いた最高級のうなぎを味わいに『川越 いちのや』に訪問し、鰻のコースを堪能した。
【川越 いちのやの鰻】
*コメントは写真に記載。
■特製かばやき特別コース
◆前菜
☆木の芽和え物、菱餅、浅利と蕗の炊き合わせ
◆蛤の椀物
◆鰻の肝焼き
◆造里
☆鮪、帆立、真鯛、甘海老
◆鰻巻き
◆こんにゃくの味噌田楽
◆鰻の白焼き
◆とらふぐの唐揚げ
◆ホタルイカの酢味噌和え
◆特製うな重
◆果物 イチゴ
■飲み物
☆生ビール
☆赤ワイン(仏・ブルゴーニュ)
☆知多ハイボール
◉この店の常連の友人と一緒だったので、一番奥の特別個室での食事をさせて頂いた。聞くと川越ではかなり人気の高い鰻屋でのため、事前に予約して来た方が無難だと教えて貰った。
この店では、極上のうなぎを使用し、蒲焼は白焼きをしないで生のまま蒸してからタレをつけて焼く関東風の焼き方。鰻重はふんわりとしてタレとの相性も良く美味かった。
ご馳走さまでした。