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バフン海胆の手巻き寿司
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毛蟹にバフン海胆に蟹味噌がけ
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黒あわびに海胆の痛風そうめん
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ボタン鱧の椀
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山形牛と賀茂茄子
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焼胡麻豆腐
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生ビール
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毛蟹にバフン海胆に蟹味噌がけ
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一白水成
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焼胡麻豆腐
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焼胡麻豆腐
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バフン海胆の手巻き寿司
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バフン海胆の手巻き寿司
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椀物
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ボタン鱧と冬瓜の椀
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大信州
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器
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器
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眞子鰈と伊佐木
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藻塩と山葵、海苔醤油と梅肉醤油
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八寸
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海蘊酢
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無花果のコンポート
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取り皿
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自分で盛込み
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くどき上手
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あわびと海胆の痛風そうめん
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あわびと海胆の痛風そうめん
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バフン海胆と黒あわび
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賀茂茄子の蔕の蓋と賀茂茄子型の器
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山形牛と賀茂茄子
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一白水成
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鰻と玉蜀黍の炊込みごはん
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香の物
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鰻と玉蜀黍の炊込みごはん
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味噌椀
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おかわり
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味噌椀
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一文字
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くどうの銀座プリン
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くどうの銀座プリン
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噂のくどうの銀座プリン
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くどうの銀座プリン
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蚕豆とリコッタチーズのジェラートに甘夏みかん
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水菓子
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セッティング
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膝掛け
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使用した箸は箸箱に入れおもたせで
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銀座くどう
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六月最終日の口福な時間は東銀座の『徳うち山』のオーナーであり自身の名前を冠した新店の料理長でもある工藤淳也さんが腕を揮われる一日三組限定の料理店『銀座くどう』さんへ。先ずはギン冷えの生ビールで渇いた喉を潤します。料理は涼しげな硝子の器に『蓴菜(ジュンサイ)』の上に北海道産の『毛ガニ』の剥き身、更に『かにみそ』を添えて花穂を散りばめ柑橘ジュレを掛けた涼しげな先付から順に『徳うち山』時代からの看板料理であり完成度の高い熱々の『焼胡麻豆腐』、凌ぎには北海道産の『バフン海胆』を四つ切りの焼き海苔の上の赤酢の舎利の上にこれでもか!と二段重ねの大盤振舞いで載せられた『バフン海胆』の手巻き寿司。口の中に広がる海胆の甘みは悶絶級です。そしてコースの華であり料理人の腕の見せどころの椀物には椀種に梅雨鱧を使ったボタン鱧に椀妻に冬瓜を使い冬瓜の上を刻んだモロヘイヤで留め吸口に振り柚子。吸い地は鱧の頭と中骨を焼いてとった滋味深い味わいの通好みの鱧出汁の椀。使われている風神雷神の椀物にも思わず目が奪われました。向付には噛む歯を押し返す弾力のある『真子鰈』と焼き霜造りで脂の旨味と香ばしさが堪らない『伊佐木』を藻塩と山葵、特製海苔醤油と梅肉醤油を使い分け楽しみ終わると織部焼の高台の長皿の登場です。皿の上には旬菜の海蘊酢、『バチコ』、無花果のコンポート、『ノドグロ』木の芽焼、食用酸漿、『稚鮎』天ぷら、丸十甘露煮、夏豆、『車海老』艶煮、『蛸』桜煮、『鰻巻』玉子、粽の八寸の盛込みと続き大好物の『あわび』をたっぷりと使った料理の登場です。千葉房総産の『黒鮑』を使ったspécialitéの一品は『煮あわび』と『バフン海胆』を使った通称『痛風そうめん』。続いて賀茂茄子の蔕の蓋と賀茂茄子型の器で供された料理は『山形牛』のA5のサーロインと『賀茂茄子』の炊き合わせ、食事は『うなぎ』と玉蜀黍の炊き込みごはんに香の物に味噌椀、水菓子はお馴染みの『銀座くどう』謹製のプリンに蚕豆とリコッタチーズのジェラートに甘夏みかん、焙じ茶にてひと通り。料理に合わせて一白水成、大信州、くどき上手等の日本酒を合わせ楽しませていただきました。料理は『徳うち山』時代からの流れを継承しつつ『銀座くどう』としての新しさを組み入れた味の抑揚と濃淡を活かしたコースの組立は見事。食後感も抜群に良く忽ち生涯通い続けたい一軒の店がまたまた増えたのでありました。やはり銀座に店を構え勝負される店の料理は洗練されています。こういう料理に向き合うと東京が恋しくなってしまうんですよね。