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すき焼き 楓
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牛肉 楓
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すき焼き 楓
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ネギから焼く
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牛肉投入
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すき焼き
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御飯・みそ椀
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山菜と桜海老の煮浸し(先付け)
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グリンピースの豆腐(先付け)
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ピクルス(口直し)
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メニュー
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メニュー
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表看板メニュー
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卓上
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個室内観
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個室内観
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産地証明書
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領収書
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外観
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一週間前に電話で予約しました。
土曜日に訪問しましたが値段も張るお店なので待ち人なしですが一応予約した方がよいと思います。
開店時に入店でエレベーターで6階の個室に通されました。
すき焼きから楓(7,500円税込み)をお願いしました。
御飯(400円)とみそ椀(400円)は別注です。
サービス料ですがお昼は500円で夜は600円かかります。
すき焼きが提供される前に先付で山菜と桜海老の煮浸しとグリンピースの豆腐が出されました。
続いて口直しとしてピクルスが出されました。
その後に御飯とみそ椀が。
それから牛肉とざくが運ばれて来て店員さんが鍋に火を入れ牛脂をひいて先にネギを焼きます。
普通の江戸前は牛脂から牛肉で割り下で先に牛肉を食べさせますが珍しいですね。
聞くと関西系の影響で創業者からの手順だそうです。
それから牛肉を入れて直ぐに割り下を投入です。
店員さんが卵を念入りに溶いて牛肉とネギを先によそおってくれます。
それからはざくから白滝、春菊、椎茸、筍、豆腐、ネギを鍋に投入し店員さんから後はご自由にと言う事で頂きました。
割り下は江戸前特有の辛めで卵と御飯によく合います。
牛肉は値段が張るだけあってよい肉で旨いです。