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ぶりぶりのクラゲ、自家製燻製肉、牡蠣の醤油煮と大根、すじこの紹興酒漬け
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まさに祝賀料理!真鯛と金華ハムの麒麟蒸し。国賓になった気分です。
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大海老のマヨネーズ炒め。上品な甘み。違う料理ですね。
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フカヒレ煮込み。圧巻。圧巻。なんという旨さ。食感
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黒アワビ、干しなまこ、香茸の千住ネギ醤油煮込み。技術の高さ。
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牛タンと新銀杏の強火炒め!タンのクオリティ!
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ゴージャスな〆
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熊本産天然すっぽんと天然しめじのおこわ。一度すっぽんでスープを取ってから、スープでおこわを炊くという見た目からは想像もつかない緻密な工程。食感を出す為、ギリギリの火入れ調整をしている。
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天然すっぽんのえんぺらと卵管。美味い。
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いつもの杏仁豆腐でフィニッシュ。
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誕生日用の特別メニュー 前々から相談して決めてもらいました
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6月のメニュー
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前菜にクラゲをプラス
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これは追加でマグロのカワラ。綺麗な脂。すごい。
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ハマグリ・干し貝柱の茶碗蒸し
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アカハタの清蒸。香港スタイル。
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白ミル貝、アオリイカ、ヤングコーン、の強火塩炒め
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皮付き三枚肉の角煮
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貴醸酒初体験
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麻婆豆腐
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杏仁豆腐
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黒酢の酢豚
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前菜盛り合わせ
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茶碗蒸し 焼き鱧と干し貝柱
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活魚姿蒸し アイナメ
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大海老と季節野菜の四川唐辛子炒め
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桜エビ、うすいえんどうのチャーハン
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ビワのコンポート
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5月のメニュー
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前菜盛り合わせ ふぐ皮湯引き、くらげ、数の子の老酒漬け、一口チャーシュー、海老
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自然薯にアスパラ、北海道産の貝柱にトラフグの白子、金華豚、雲丹!
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牡蠣と活あわびの上海煮込み!生のあわびを干したものと同等にするという伝統料理。
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トラフグとアオリイカの炒め。トラフグは大阪から仕入れた方が鮮度が良いそう。
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新潟産真鴨、増量して注文!!そのままでも美味いけど、黒味噌を絡めても美味い。この味噌欲しい。
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毛ガニの味がビシビシ来るおかゆ。蟹味噌もたっぷりの贅沢な味。
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安納芋のプリン 濃厚!
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2014年12月メニュー(月替り)
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アミューズ タコ、一口チャーシュー、冬瓜のシャンパンスープ天然のミョウガを添えて
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前菜 蒸し鶏、くらげ
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アスパラとホワイトアスパラの炒め煮
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天然のスッポンスープの代わりにもち豚のシュウマイが。
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活ハモの葱醤油仕立て
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大エビと岩牡蠣の強火炒め 山椒の香り
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小鳩の香味揚げ
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炊き込みご飯 ハマグリ・枝豆・茄子・金華ハム
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桃のコンポート
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桃水晶
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元和食屋さんをリノベーション
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事故にあってしまい、少しお店を閉めておりましたが、不死鳥のごとく復活。
本当に心配しましたが、良かったです。
ただまだ完全復活ではないですが、久しぶりにお料理を堪能させて頂きました!
特にこの日美味かったのは熊本の天然スッポンとメガイアワビ、二年ものの干し貝柱、五年ものの金華豚のスープ。
しみじみ中華のスープの奥深さを堪能。
丹念に時間をかけて蒸したスープは素材素材から美味いところが沁み出しています。
これからも美味しいものを食べさせてください!
ありがとう!