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追加:名物 カニクリーム・コロッケ 人参と大根のいぶりがっこ、味噌 タルタルソース、自家製マヨネーズ、生クリーム 藻塩、自家製ソース1
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追加:名物 カニクリーム・コロッケ 人参と大根のいぶりがっこ、味噌 タルタルソース、自家製マヨネーズ、生クリーム 藻塩、自家製ソース2
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五島列島産鰆と三豊茄子の焼きもの 鰹節醤油1
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五島列島産鰆と三豊茄子の焼きもの 鰹節醤油2
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小さな玉葱と紫芋の炊いたん 仔牛と根三つ葉のあん1
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小さな玉葱と紫芋の炊いたん 仔牛と根三つ葉のあん2
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旬のものを豆皿で:モロヘイヤ、ビーツの柚子胡椒和え、栗のコロッケ、トウモロコシのムース、葉大根のジュレ、根セロリのスープ1
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旬のものを豆皿で:モロヘイヤ、ビーツの柚子胡椒和え、栗のコロッケ、トウモロコシのムース、葉大根のジュレ、根セロリのスープ2
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-
旬のものを豆皿で:モロヘイヤ、ビーツの柚子胡椒和え、栗のコロッケ、トウモロコシのムース、葉大根のジュレ、根セロリのスープ3
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旬のものを豆皿で:モロヘイヤ、ビーツの柚子胡椒和え、栗のコロッケ、トウモロコシのムース、葉大根のジュレ、根セロリのスープ4
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旬のものを豆皿で:モロヘイヤ、ビーツの柚子胡椒和え、栗のコロッケ、トウモロコシのムース、葉大根のジュレ、根セロリのスープ5
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新里芋の揚げもの 旬菜のあんかけ1
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新里芋の揚げもの 旬菜のあんかけ2
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お造り:ハガツオ(五島) はちみつ新生姜、レモン、赤シソの穂紫蘇、ヒラマサ(五島) 濃い醤油ゼリー、青ネギ、サワラ(五島) 刻んだ大葉、酢橘ポン酢、ケンサキイカ(五島) カボスの泡、利尻昆布の粉1
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お造り:ハガツオ(五島) はちみつ新生姜、レモン、赤シソの穂紫蘇、ヒラマサ(五島) 濃い醤油ゼリー、青ネギ、サワラ(五島) 刻んだ大葉、酢橘ポン酢、ケンサキイカ(五島) カボスの泡、利尻昆布の粉2
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お造り:ハガツオ(五島) はちみつ新生姜、レモン、赤シソの穂紫蘇、ヒラマサ(五島) 濃い醤油ゼリー、青ネギ、サワラ(五島) 刻んだ大葉、酢橘ポン酢、ケンサキイカ(五島) カボスの泡、利尻昆布の粉3
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原木椎茸の茶碗蒸し 甘海老の香り1
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原木椎茸の茶碗蒸し 甘海老の香り2
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千葉県産柏幻霜ポーク煮込み、赤ワインと味噌のソース1
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千葉県産柏幻霜ポーク煮込み、赤ワインと味噌のソース2
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日本酒
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白州香る ちょっと大人のプリン1
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白州香る ちょっと大人のプリン2
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デザート 定番。白州香る ちょっと大人のプリン、白雲果樹園 冷たい黄金桃のスープ(をシェアで)
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白雲果樹園 冷たい黄金桃のスープ
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焼き茄子と水茄子 炙り鱧 金紫蘇とオクラのスープ1
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焼き茄子と水茄子 炙り鱧 金紫蘇とオクラのスープ2
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お造り四種盛り:真鯛 醤油ゼリーと明日葉、黒鯛 青さ海苔と醤油のムース、キジハタ レモンのポン酢、真蛸とツルムラサキのオクラ和え1
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お造り四種盛り:真鯛 醤油ゼリーと明日葉、黒鯛 青さ海苔と醤油のムース、キジハタ レモンのポン酢、真蛸とツルムラサキのオクラ和え2
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お造り四種盛り:真鯛 醤油ゼリーと明日葉、黒鯛 青さ海苔と醤油のムース、キジハタ レモンのポン酢、真蛸とツルムラサキのオクラ和え3
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お造り四種盛り:真鯛 醤油ゼリーと明日葉、黒鯛 青さ海苔と醤油のムース、キジハタ レモンのポン酢、真蛸とツルムラサキのオクラ和え4
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お造り四種盛り:真鯛 醤油ゼリーと明日葉、黒鯛 青さ海苔と醤油のムース、キジハタ レモンのポン酢、真蛸とツルムラサキのオクラ和え5
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お造り四種盛り:真鯛 醤油ゼリーと明日葉、黒鯛 青さ海苔と醤油のムース、キジハタ レモンのポン酢、真蛸とツルムラサキのオクラ和え6
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旬菜四種盛り:トマトのマリネ、カボチャ(プチ・マロン)のスープ、ゴーヤと紫長茄子の土佐炒め、キュウリと谷中生姜のサラダ ルバーブのムース1
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旬菜四種盛り:トマトのマリネ、カボチャ(プチ・マロン)のスープ、ゴーヤと紫長茄子の土佐炒め、キュウリと谷中生姜のサラダ ルバーブのムース2
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旬菜四種盛り:トマトのマリネ、カボチャ(プチ・マロン)のスープ、ゴーヤと紫長茄子の土佐炒め、キュウリと谷中生姜のサラダ ルバーブのムース3
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旬菜四種盛り:トマトのマリネ、カボチャ(プチ・マロン)のスープ、ゴーヤと紫長茄子の土佐炒め、キュウリと谷中生姜のサラダ ルバーブのムース4
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旬菜四種盛り:トマトのマリネ、カボチャ(プチ・マロン)のスープ、ゴーヤと紫長茄子の土佐炒め、キュウリと谷中生姜のサラダ ルバーブのムース5
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旬菜四種盛り:トマトのマリネ、カボチャ(プチ・マロン)のスープ、ゴーヤと紫長茄子の土佐炒め、キュウリと谷中生姜のサラダ ルバーブのムース6
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穴子の揚げものと万願寺唐辛子1
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穴子の揚げものと万願寺唐辛子2
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伏見唐辛子の茶碗蒸し 甘海老とヤリイカの餡1
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伏見唐辛子の茶碗蒸し 甘海老とヤリイカの餡2
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マナガツオの焼きもの 花ニラのスープ仕立て1
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マナガツオの焼きもの 花ニラのスープ仕立て2
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幻霜ポーク トマトのソースと山菜と共に1
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幻霜ポーク トマトのソースと山菜と共に2
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日本酒(王禄)1
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日本酒(王禄)2
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代々木上原駅から直ぐの雰囲気のいい店
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落ち着いた大人の店内1
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-
落ち着いた大人の店内2
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再 訪(17.10月)
久しぶりの再訪。
一見地味なようで、面白い店だと思う。
イタリアンの経歴も頷ける
彩りの美しさやソース的な味付けの仕方、
土鍋ご飯を餡かけ仕立てにしたり
プリンに白州が香る発想の自由さ‥
その独創の光る一皿、一皿が
丁寧な仕事できちんと美味しい。
面白くて好い店‥
◆今回のお品書き
旬のおまかせ
大根のみの温かいスープ ◯
白梶木(しろかじき)の炙り
原木椎茸と焼き茄子と枝豆 ◯
旬の豆皿:里芋のフライ あおさ海苔の塩、枝豆とブロッコリー
昆布出汁のゼリーと、こんにゃくと蓮根の柚子七味炒め、
柿と菊花と隼人瓜(はやとうり)
黒むつの揚げもの 蕪の蒸し煮と炙った万願寺唐辛子のソース
お造り4種:白梶木(しろかじき)、〆鯖 おぼろ昆布乗せ、
歯鰹(はがつお)、アオリイカ 柚子を絞って
原木椎茸の茶碗蒸し クレソンの餡
スジアラの焼きもの 牡丹海老としじみの出汁 ◯
幻霜ポークのロースト
ズワイガニと旬菜の餡かけ土鍋ご飯 ◯
ズワイガニと旬菜の餡かけ土鍋ご飯、
お代わりにいくらを乗せて
魚のあら汁のお吸い物
デザート盛合せ:白州香る大人のプリン、黒糖の生キャラメル、
いちじくのムースと黄金桃、ほうじ茶のセミフレッド ◯
+ビール1杯、芋焼酎1杯、日本酒お任せで
(夜)12400円/人
※以下は店の基本情報なので、初訪の内容と重複するも再掲載。
◆この店の楽しみ方
<プロフ>
イタリアンのリストランテ 濱崎、
居酒屋のぽつらぽつらで修業した
井本有祐氏のカウンター和食。
日本酒のラインナップは
王禄一本、そのバリエーションで提案する。
2014年12月Open。
<注 文>
コースは定番のおまかせ 5000円と
旬のおまかせ 6000円が有り、
共に炊き込みご飯、デザート追加で+1200円。
日本酒は王禄各種800円より。
<雰囲気>
一枚板の檜の白木のカウンターは
客席と厨房の高低差が無く、
井本氏の料理を作るさまがつぶさに見られる
まさに特等席♪