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天然鮎（友釣りの傷が見てとれます）
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鮎塩焼
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刺身（鮪･赤いか･鰈･かんぱち）
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鮪握り
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かんぱち刺身
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うに湯葉ﾊﾞﾙｻﾐｺ･ｶﾗﾒﾙ
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シジミスープ
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鱧霜降り･毛蟹
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松茸粥仕立て
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日本酒（岐阜小佐衛門）
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鮎塩焼
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鮎塩焼Up
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岩牡蠣に海苔酢PinkPepper
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子持ち昆布と毛蟹ほぐし味噌和え
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イナダ握り
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鱧おとし
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刺身（いなだ･かんぱち･赤いか・鰈）
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時鮭カマ焼
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いなだ変わりヅケ丼
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芋焼酎
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日本酒（夏やご）
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房州あさり酒蒸し
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汲上げ湯葉に海胆（ﾊﾞﾙｻﾐｺ酢とｶﾗﾒﾙ）
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床伏
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子持ち昆布･白魚出汁浸し
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鰹・平目・鱸など
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馬肉握り海胆のせ
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鰆たたき(ﾎｰｽﾗﾃﾞｯｼｭと）
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のど黒（手前）と鰆塩焼き
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鰹漬けご飯
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浅利汁
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酒（まんさくの花吟醸）
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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
全国で活躍するレビュアー
飲食店専門の求人サイト
2009.7.某日
今月２度目。
鮎が食べ頃の大きさとの誘い文句にふらり。
相変わらず素材の旬と仕入れには熱い想いの桜庭さんと食材談義ははずむ。
・湯葉ウニ（バルサミコとカラメルの甘酸味が食欲を増幅させます）
・鱧焼霜と毛蟹味噌和え（毛蟹も夏本番で身の甘さも強く感じます）
・鮎塩焼き青唐風味蓼酢（小ぶりで頭からガブリ。皮目の香りと上品な脂は天然ならでは。）
・本マグロ握り（塩釜）（寝かせ時間がよく軽い酸味が夏の鮪をより感じさせます）
・シジミスープ（2Kg程度の蜆を3h煮出し濃縮したものに葛で軽くトロミ付け。PinkPepperが滋味
をさらに強調）
・刺身盛合わせ--かんぱち（鹿児島）、赤いか、本まぐろ（塩釜）、かれい（常磐）
・かんぱち刺身追加（塩ポン酢で柚子胡椒も溶いて食べると上品な脂の味が際立ちます）
・さんま塩焼き（背のふくらみが筋肉マンのようにぷっくり！写真を撮る間もなく箸がのびる始末）
・松茸粥（ご飯にとろみをつけた松茸出汁をかけてあります）
お酒は生ビールに焼酎５合と日本酒一升。
*換気がイマイチの作りなので焼き魚の煙が充満するのはチト難点。
【2009.4.】
ここは常にお任せでやるのがいい。
固定観念に拘らず季節に合わせた各地の天然物を、素材の味を活かした調理法で食べさせて
くれる。奇をてらった調理法をするわけでないが、とにかく素材重視の姿勢にはいつも感心する。
以前はコースのみという時期もあったが、アラカルトも始めているので一人で寄り道して桜庭さん
と魚談義でもしながら食すもよし。
こちらの一番の楽しみ方は１０～２０名（最大）程度での貸切だろう。
事前に相談しておけば（天然物ゆえネタの確約はできないものの）かなりの質の宴会が可能だ。
過去には「鮟鱇づくし」「クエづくし」「旬の魚お任せ」といろいろお願いしたが、期待以上の質と参加者の高い
満足度が得られた。
特に鮟鱇鍋の〆の雑炊には一同唸りまくり、声も無く我さきにとかき込むのだった。
値段は相談次第だが飲兵衛集団の我々は酒込みで@15,000円程度でお願いすることが多い。
（クエはもう少し張りますが）
また以前はかなり飲兵衛だったらしい桜庭さんの酒のセレクトは飲まずには帰れなくしてしまう
ので要注意（ここは階段が急なので帰りが大変）。
ちなみに先日二人で１０品と生ビールに酒を１２合飲んで３万円。