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凍頂烏龍茶
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杏仁豆腐
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こうやって、炒飯を3分蒸します
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蒸した炒飯
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餃子2種
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餃子2種
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炒飯
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花巻
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海老チリ
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海老チリ
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鶏スープ
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松茸と銀杏の春巻き
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松茸と銀杏の春巻き
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松茸の薄切り
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小夏のグラニテ
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小夏のグラニテ
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レバニラ
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レバニラ
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茄子と南瓜 辣油で
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茄子と南瓜 辣油で
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いくら丼 ビーフン
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いくら丼 ビーフン
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目の前で、醤油漬けに
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生いくら
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ムール貝、トマト、ラディッシュ、つるむらさきに青のりと山椒
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ムール貝、トマト、ラディッシュ、つるむらさきに青のりと山椒
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棒棒鶏
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棒棒鶏
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牛の煮込み
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牛の煮込み
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鮑 ネギたれ
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鮑 ネギたれ
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小ヤリイカの山椒風味
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小ヤリイカの山椒風味
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生からすみ
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醤油と胡麻で味付けした御飯の上に、鯖
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醤油と胡麻で味付けした御飯の上に、鯖
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XO醤と焼きとうもろこし
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XO醤と焼きとうもろこし
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ホタテを餃子の皮で揚げ、利尻雲丹を
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梅酒「古城の煌めき」のソーダ割り
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店内
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ずっとBMしていて、気になっていたお店ですが、友人が予約をとってくれて
お邪魔できました。
7時指定で、どうやら、全員一斉のスタートのようです。
なにしろシェフが一人で作っていて、しかも、かなりの品数の上、ほとんどをその場で作り始めています。
生いくらをその場で6分醤油漬けにしているのには驚きました。
L字のカウンターに、3組6名。
目の前で、シェフの手際を見ながらの食事は、かなり楽しいです。
まずは、梅酒のソーダ割りを。 梅酒だけで6種類ありました。
「古城の煌めき」。 貴重な古城梅を使用していて、渋みと酸味があります。
さて、料理です。
1、ホタテを餃子の皮で揚げ、利尻雲丹を
2、XO醤と焼きとうもろこし
3、醤油と胡麻で味付けした御飯の上に、鯖
4、からすみ 生からすみです。 塩気が本当に上品。
5、小ヤリイカの山椒風味
6、鮑 ネギたれ
7、牛の煮込み
8、棒棒鶏 胡瓜を目の前で叩いて、ゴマダレと鶏を添えてあります。
9、ムール貝、トマト、ラディッシュ、つるむらさきに青のりと山椒
10、いくら丼 しかし、ご飯ではなく、ビーフン
生いくらに目の前で、醤油を注ぎ、6分だけ漬けます。
きらきら輝くたくさんのいくらの粒が食欲をそそります。
チタンの器で。
11、茄子と南瓜 辣油で ピリっと辛みが効いてます
12、レバニラ ちょっと湯通しした天城黒豚のレバーを薄切りに
13、小夏のグラニテ
14、岩手産松茸、銀杏の春巻き 薄切りにした松茸がおひつに入っています。蓋をあけると、芳香が。
これを銀杏やネギとあえて、春巻きに。
鶏スープとともに。 とても濃厚な鶏出汁です。
15、海老チリ 花巻と
16、炒飯 まず半分は、ふつうに。
半分は、蓋つきの壺にいれて、3分蒸します。
壺の上に、タイマーを置くのが微笑ましいです。
蒸したバージョンは、ふっくらして、また違う味わいに。
17、餃子 ひとつは通常の餃子。
もうひとつは、五香粉の餃子。 香りがたちます。
18、杏仁豆腐 たっぷりのシロップに浮かべて、
まずは、杏仁だけ。
続いて、シロップと。 味わいが変わります。
シロップは甘味はなく、さわやか。
凍頂烏龍茶
中華の領域をはずさず、しかし、独創性も加えながらの緩急自在な料理でした。
仕込みしてあるものもありましたが、ほぼその場で作りはじめるので、臨場感たっぷり。
次になにがでてくるのか、わくわくします。
ご主人、手も動きますが、3組のお客さんと、いろいろ会話を交わしながらと、接客もなかなか。
ちなみに、コースは、15000円、18000円、20000円で、この日は、18000円です。
店内は、カウンターのみで、この金額の料理をだす内装とは言い難いですが、
技を心行くまで楽しませていただきました。