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お造り 淡路さんの鯛
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鯛と小松菜のおひたし
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キングポークの炭焼き
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鯛のあら汁
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鯛茶漬け
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里芋を使った胡麻団子
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鯛醤油
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茶碗蒸し
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鯛と小松菜のおひたし
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出汁を注いで鯛茶漬け風
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鯛茶漬け用の出汁
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東銀座から歩いて少しにある芝濱 さんへ
予約をして伺いました。
芋ロックと玉手箱(先付二点・椀物・お造り・炭火焼・食事・デザート)をお願いします。
カウンターはカップルばかりですが、
一人で主人と話をしながら飲んでいる方が絶妙のタイミングで食事を頂けます。
先付
鯛と小松菜のおひたしはシャキシャキと食感を楽しみながら鯛の身の脂と香りが口の中に広がります。
茶碗蒸し
お造り
淡路産の鯛で朝締めです。山葵を乗せて鯛醤油を少しだけ付けて頂くと鯛の甘みが引き立ちます。
鯛皮の炙りも食感よくお酒に合います。
椀物
鯛のあら汁は柚子の香りと出汁と麦味噌が最高で日本人でよかったと思うホッとする味です。
かぶもアクセントよく鯛も脂が乗っていて美味しい椀物です。
炭火焼
キングポークの炭焼きは、ロース、脂身が美味しいく炭火焼で表面カリカリです。
柚子胡椒と共に味と香りが焼酎に合います。焼蓮根もシャキシャキして一緒に頂くと食感が楽しくなります。
食事
お造りの鯛を揚げて炭火で焼いて、胡桃のソースとわさびがかかっています。
揚げた後に軽く焼くことで香ばしくなり余分な脂もなくなりクルミのソースと合います。
半分頂いた後は天茶風に出汁をかけて頂きます。
デザート
里芋を使ったゴマ団子は周りのごまの香ばしさと中は里芋のねっとりした感じで甘すぎず上品な味です。
主人もいろいろ話をしてくれますし気持ちのいい食事ができました。
ごちそうさまでした。