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小さな看板
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いくら冷やし茶碗蒸し
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鱧のかき揚げにみぞれ
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レンコンすり流し汁に雲丹
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銀杏に酒盗
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大分の鯛
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蒸し鮑と肝ともち米
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胡麻豆腐を焼いて
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胡麻豆腐の餡掛け
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毛蟹に湯葉と酢のジュレを乗せて
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のどぐろと冬瓜となめこの汁
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白米炊きたて
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お米が美味しい
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牛とごぼうの煮物
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おまけの筋子
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フルーツのカレー
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爽やかな甘味とスパイス
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デザート
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神楽坂にある石かわグループの姉妹店で、ミシュラン2つ星も獲得した和食「蓮」。
2008年の「虎白」に続き、2009年に開店、
料理長には石かわや虎白でも修行を積んだ三科氏が抜擢された。
以前は12,000円もあったようだが、現在は17,000円のおまかせ1本(税サ別)。
カウンター7席ほどにテーブル席が1席というこじんまりしたお店で、
店主との距離感も近く、カウンター越しに色々話をしながら食べられる雰囲気の良さがとてもいい。
石かわグループ3店舗のうち、ここだけジャンルが割烹・小料理になってるのもなんとなく納得。
料理は高級な素材が出てくるわけではないが、
胡麻豆腐を揚げるのではなく、醤油で香ばしく焼き上げて餡掛けにしたり、
鱧はかき揚げにしてみぞれをかけたりと一手間と工夫が加わっている。
しかしながら、仕上がりとしては繊細さにやや欠ける感があり、
和食というよりもやはり小料理屋の域に感じてしまう。
お椀も含め、石かわや虎白のような凄みを感じられない。
最後の炊きたてのご飯はかなり美味しく、
フルーツで作ったカレーも甘みもスッキリさわやかで、
スパイスの感じも程よく、オリジナリティのある1品で良かったと思う。
全体的にこれという1品もなく、平坦に終った感があるかもしれないし、
やはりコース全体からするとやや割高感があるのは否めない。
1万円程度で小料理屋スタイルで石かわの味を楽しめる…といったコンセプトなら
面白いと思うが、この価格なら虎白に行くだろうなと思う。