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かぼちゃの冷製スープ
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かぼちゃの冷製スープ
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酒肴盛り:自家製のセミドライトマト、マッシュポテトバジルとパクチーの和え、茄子 マンゴーとバナナの白和え風、塩もみきゅうりの昆布のせ
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酒肴盛り:自家製のセミドライトマト、マッシュポテトバジルとパクチーの和え、茄子 マンゴーとバナナの白和え風、塩もみきゅうりの昆布のせ
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生ハム盛合せ:プロシュート コッパ グアンチャーレ
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生ハム盛合せ:プロシュート コッパ グアンチャーレ
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クレソンのサラダ オリーブオイルで
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白ゴーヤと玉ねぎのかつお節がけ
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茹で落花生
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生
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日本酒お任せで
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日本酒お任せで
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日本酒お任せで
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日本酒お任せで
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日本酒お任せで
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路地奥のL字カウンター8席きりの小さな店
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路地奥のL字カウンター8席きりの小さな店
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圧巻!500種の日本酒
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酒器もより取り見取り!
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酒器もより取り見取り!
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味わい深い酒器
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味わい深い酒器
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ペンギンをあしらった皿
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◆出色の一皿 生ハム盛合せ
生ハム盛合せは
プロシュートにコッパ、グアンチャーレの3種類。
店主の北尾さんがイタリアのスライス機で薄く切り出し、
熱燗の日置桜と合わせてくれる。
「大塚の29ロティを思い出します」と云うと
「自分もその店に行ったときに感動して、
やり方教えてもらったんですよ」と店主。
生ハムは
とぅるんとなめらかで塩みが優しく、
熱燗の温度に薄切りの肉で融点が低くなって
口の中で溶けぎわの甘さがじわりふくらむ‥
ガチに食べると云うよりは
軽めに食べて日本酒とのマリアージュを楽しむ店、
たまにはこんな店もいいな、と思った。
◆今回のお品書き
かぼちゃの冷製スープ
酒肴盛り:自家製のセミドライトマト、マッシュポテトバジルとパクチーの和え、
茄子 マンゴーとバナナの白和え風、塩もみきゅうりの昆布のせ
生ハム盛合せ:プロシュート コッパ グアンチャーレ 〇
クレソンのサラダ オリーブオイルで
白ゴーヤと玉ねぎのかつお節がけ
茹で落花生
メカジキ スイカのピューレで
太刀魚の粕漬け
穴子の醤油焼き レモンと唐辛子
+日本酒お任せで
(夜)10000円/人
◆この店の楽しみ方
<プロフ>
焼鳥の名店、酉玉の元料理長の北尾秀仁さんの和食店。
日本酒は圧巻の500種の品揃えを誇る。
2019年4月Open。
<注 文>
コースはサービス料込みで6000円。
ドリンクは看板の日本酒からお任せで。
<雰囲気>
路地奥のL字カウンター8席きりの小さな店。
店主、北尾さんが一人で切り盛りする。
◆情報出典
『ブルータス』2019.9/1号
"ますます!おいしい酒場。"特集
ご馳走さまでした〜