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お通し
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もろみ味噌だれつくね&酒盗のポテトサラダセット300円
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イサキの焼き霜造りカルパッチョ
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熊本ワイン
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串焼き三種盛り合わせ
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焼きヤングコーンと生ハム
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辛口師匠、勘弁してください。
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蛍烏賊と鯖のへしこのアヒージョ
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パッションフルーツと季節野菜のサラダ
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クイィーン
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1周年サービスメニュー
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牡蠣のもろみ漬け朴葉焼き
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聖護院大根と豚バラのバター煮
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白子ポン酢
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鶏レバー味噌パテ
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鱈の西京焼き
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夏野菜の冷やし鉢出汁ジュレ掛け
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ばちまぐろの醤油麹漬け焼き
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のんべえ三種盛り合わせだけど、四種あるぞ!
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串焼き3種盛り合わせ
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夏野菜盛り合わせ
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牛スジの赤ワイン煮込み
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アマダイの味噌漬焼き
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イベリコ豚のスペアリブ
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無農薬野菜のサラダ
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天草産本鮪中落ち
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鷄ハツ酒盗漬け串
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夏野菜の冷やし鉢
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徳島産のどんこ椎茸串
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豚バラ肉の炙り干し。味噌をちょっと付けて食べると日本酒に合う。
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賀茂茄子の仙台味噌チーズ焼き
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あん肝の西京味噌漬け
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本鮪の中落ちを海苔巻きで
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お通し
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竹鶴純米を熱燗で
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お銚子と盃
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焼き台
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桜の開花宣言が出たので、大手町のオフィスから錦糸公園に向かうと八分咲き程度の開花状況になっていました。
とは言っても以前のように提灯もライトアップも無く、もちろん花見の宴をやっているグループも居ない静かな公園ですが、街灯に照らされた枝は綺麗に見ることが出来ました。
一回り見て歩くと肌寒くなってきたので、すぐ近くの「醸造科オリゼー」に行ってみると、予約のお客さんでほぼ満席でしたがテーブル席が一つ空いていたのでセーフでした。
お腹も空いていたので、魚系の料理6種類全部を注文。
その料理に合わせた燗酒用の日本酒をお任せでお願いしてスタートです。
日本酒は旭菊の大地という純米吟醸。
「メジマグロと茗荷のユッケ」は、細かい角切りのメジマグロ(本鮪の幼魚)に茗荷の微塵切りを味噌味のタレで和えて、ウズラの卵黄と白胡麻をトッピングしてあります。これは燗酒にぴったりでした。
「〆鯖と甘夏と千枚漬けのカルパッチョ」は、普通の〆鯖に甘夏の爽やかさが生臭さをカバーし、赤かぶの千枚漬けのシャキシャキとした食感のマッチングが楽しい。
「のど黒と筍と空豆茶碗蒸し」は、脂ののったノドグロの旨味が強烈で、小さな切り身だけとは思えないインパクトがありました。
「蛍烏賊とうるいのマジョラム味噌和え」は今が旬の蛍烏賊とうるいの組み合わせにハーブ味噌を和えてあって花見の摘まみにぴったりでした。
ここで日本酒は伊根の京の春という地酒を選んでくれました。
「真鯛の山椒醤油糀焼き」は真鯛の皮を香ばしく焼いてあり、表面にさっと塗った山椒醤油糀の旨味が伊根の素朴な地酒を進ませる。
ここらで野菜も食べなきゃと「ホワイトアスパラと春野菜と温玉」を追加。ホワイトアスパラは、この時期に一度は食べておきたい野菜です。
そして「焼き筍の蕗味噌添え」。以前にこの店の裏側にあって足繁く通った七伍屋の焼き筍が閉店後に食べられなくなったので、ここで食べられて嬉しい。
〆のご飯もの代わりに「蟹クリームコロッケ」を食べたらすっかりお腹いっぱいになって、今年の花見の宴は打ち上げです。