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28年10月 鶏肉と黒米の蒸しハンバーグ
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28年10月 山栗と安納芋の炒め
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28年10月 いとよりの団子、スープ仕立て
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28年10月 天然舞茸とひしの実の炒め
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28年10月 牛みすじとます茸の炒め
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28年10月 鶏レバと落花生、秋刀魚、あんず茸とアケビの皮
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28年10月 四方竹とちぢみ菜、蓮根炒め
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28年10月 モロッコインゲンと紫芋のおやき、パパイヤソース
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28年10月 香茸と豆腐の炒め煮
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28年10月 おかゆ
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28年10月 栗と洋梨
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28年10月 エビス小瓶
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28年10月 Living earth 2015 Chardonnay
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28年10月 古越龍山 陳年5年
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28年10月 香茸
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28年10月 メニュー
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28年4月 ホタルイカ炒麺
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28年4月 鶏モモ、スパイス煮
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28年4月
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28年4月 しどけとツワブキの炒め
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28年4月 キンキの蒸し物 取り分けて
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28年4月
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26年12月 下仁田葱と栗の炒め
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26年12月 ブラウンマッシュルームとスティックセニョールの豆鼓炒め
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26年12月 蓮根、山牛蒡、胡桃の炒め
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26年12月 堀川牛蒡、オランダエンドウ炒め
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26年12月 エビチリ
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26年12月 カシューナッツペースト、種無し安納芋、人参
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26年12月 肉団子の白菜包み 中身
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26年12月 聖護院大根の焼きそば
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26年12月 イチャンレモン杏仁
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26年12月 イチャンレモン
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26年12月 Segura Viudas Reserva
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26年12月 MAS DES BRESSADES Cuvee Tradition 2013
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26年12月 Living earth Cabernet Sauvignon 2013
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26年12月 メニュー
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26年12月 ドリンクメニュー
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26年12月 ドリンクメニュー
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26年10月 四方竹赤唐辛子、豚舌ピリ辛
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26年10月 鰻肝唐辛子炒め
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26年10月 マコモと菱の実の炒め
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26年10月 舞茸と近江蕪の宮保炒め
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26年10月 小豆ハタの蒸し物 餅粟ソース
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26年10月 栗と銀杏
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26年10月 加賀蓮根と海老芋の炒め
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26年10月 毛ガニのかに玉 茗荷と葱
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26年10月 バターナッツカボチャと生落花生の黒胡麻炒め
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26年10月 鴨挽肉の笹の葉蒸し
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26年10月 発酵唐辛子のタレ
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26年10月 天然ナメコのローメン
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26年10月 柿ゼリー
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26年10月 メニュー
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<2019年1月訪問分>
【内容】
・前菜 しいたけ、トリモモ、ボンジリ
・菜の花と腐竹 とろみあん
・ゴボウ、大根、ドラゴンフルーツ 炒め
・鯛と太刀魚蒸し 聖護院大根のあん
・安納芋とカボチャ クリームソース
・ヤーコン、小メロン、隼人瓜、柿 炒め
・牛肉と春菊 カシーナッツ煮
・赤カブと金柑 炒め
・黒米入り 鴨団子蒸し
・あんの汁ごはん 京からし菜
・デザート 晩白柚、栗の泡
・サッポロラガービール
・Chateau Val de Roc BORDEAUX SUPERIEUR 2012
・紹興酒1合
【詳細】
今年初の「うずうず」☆
まずはサッポロラガービール「赤星」で乾杯!
料理は「前菜」3種から。
「しいたけ」、分厚い身を出汁で煮た椎茸は黒胡麻で覆われる。
まるでぼた餅のような見た目と食感に驚きですが、これが美味!
「トリモモ」、柔らかな鶏肉の表面には葱山椒でいい香り。
「ボンジリ」、蒸されたボンジリはフワッと蕩ける食感。
絶妙なピリ辛味で超絶の美味しさっすよ!
オーナーにオススメワインを所望。
では赤で、「Chateau Val de Roc BORDEAUX SUPERIEUR 2012」。
程よくタンニンと果実味もあり中華にも合う味わい。
料理は「菜の花と腐竹 とろみあん」。
乾燥した中国湯葉の腐竹は海老出汁をたっぷり吸って、いい味。
菜の花との食感の妙もナイス。
続いて「ゴボウ、大根、ドラゴンフルーツ 炒め」。
食感のいい大浦牛蒡、赤大根、瓜っぽい青大根、スナップエンドウ・・・
甘くジューシーな大黒シメジ。
そして種の食感と酸味がインパクトのドラゴンフルーツ。
組み合わせの妙ある具材を豆鼓の旨みが全体を包み込む。
次の料理は「鯛と太刀魚蒸し 聖護院大根のあん」。
特に蒸した太刀魚は蕩ける程の柔らかさに。
甘みある聖護院大根とヤーコンを優しい味わいの餡が掛けられる。
料理は「安納芋とカボチャ クリームソース」。
今宵のメニューの中で一番気になってた料理でやんすよ。
濃厚な甘みの安納芋とホックり南瓜。
それを優しい味わいのクリーミーなソースがい~い味☆
最後の一滴まで舐めてしまひたひ・・・
料理は「ヤーコン、小メロン、隼人瓜、柿 炒め」。
今度はピリ辛の味付けで変化。
食材のシャッキリ食感と各々の個性ある味が際立ちまする。
そこに柿の甘みが何ともいい塩梅。
料理は「牛肉と春菊 カシーナッツ煮」。
牛肉は勿論ですが、この皿は何と言っても春菊が主役!
品のある苦味とシャキッと感が牛肉の旨みとも合いまする。
カシューナッツの独特な甘みがクセになりそう。
料理は「赤カブと金柑 炒め」。
一見お漬物の雰囲気ながら、正しく炒め料理。
蕪の食感と金柑の組み合わせが面白い。
ワインも蒸発したんで、あとは「紹興酒」をロックで。
最後の料理は「黒米入り 鴨団子蒸し」。
ふんわり食感の蒸しものは鴨の旨味が広がりまするね。
ご飯は「あんの汁ごはん」。
京からし菜の餡かけですが、シンプルな味わいにホッとしまする。
デザートは「晩白柚、栗の泡」。
あちきには少々酸味が強めですが、栗の泡の甘みで中和。
〆て2人で30880円也ぃ~
柳沼シェフの野菜遣いと身体に染み入る優しい味わいに改めて感動!
組み合わせの驚きはいつも唸ってしまいまする。
そしてオーナーとも色々お話し出来て、愉しいひと時になりんしたぁ~
柳沼さん、お身体に気を付けて今年も美味しい料理をヨロシクです☆