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トラフグの白子
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西京味噌仕立て松葉蟹
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牡蠣と百合根の柚香蒸し
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渡邉大将
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看板
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テーブル
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一番出汁
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一番出汁
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ぷりぷりの牡蠣
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白子とセリのおかゆの上に白子焼きが鎮座
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西京味噌の優しさ
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ヤイトガツオ
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あん肝 余市
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下関 トラフグ
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あん肝を絡めて
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もろこ
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もろこ
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お酒の種類も豊富
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和牛フィレ
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炭火で完璧な火入れ
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聖護院ダイコン
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ブリの土鍋ご飯
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気さくな渡邉大将
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ブリご飯
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削り立てカツオの卵かけご飯
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黄卵も美しい
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瀬戸内レモンチキンカレー
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デザート
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ドライアイスでつくる
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口溶けが全然違う
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和菓子
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外観
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【日本料理百名店2023】
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凛とした空間に出汁の香りが漂います
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▪︎牡蠣と百合根の柚香蒸し
柑橘の爽やかな香りと登場した一品目
柚子の器で蒸した牡蠣と百合根
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▪︎西京味噌仕立ての松葉蟹
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金時人参が添えられいます
蟹と西京味噌の相性の良さ
また食べ進めると「蟹味噌」が包まれていて
優しいお味から一段深い旨み
緻密な味の計算に感銘
▪︎ヤイトガツオ
漁獲量が少なく幻のカツオと言われています
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マグロのような旨味の強さ
普段、食するカツオとは一線を画す旨みの強さ
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下関の天然トラフグ
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お肉を焼くこの日一番強い香りが漂います
炭火で完璧な火入れ
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仄かな香ばしさと驚きの柔らかさとお肉の旨み
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四角にカットされたダイコン
上品なお出汁、たっぶらのとろろ昆布
シンプルながら上品でホッとします
お肉料理の後の口直し
〆ごはん
ブリの土鍋ごはん
削り立て鰹節の卵かけご飯
瀬戸内レモンチキンカレー
お腹の具合を見て食べたいものを食べる〆ごはん
3種類全て頂きました
土鍋を開けた瞬間のブリの香り
板場で鰹節を削る際の香り
カレーのスパイシーな香り
〆まで完全に"香り"のストーリーが続きます
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これもドライアイスを使い作りたてを提供
作りたてだと口溶けの感覚が違い驚きたした
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