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外観
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平貝の炙り､新若布､新アスパラガスの冷製 若布と鰹出汁:優しいお出汁に其々の食感がとてもよいです
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駿河湾の牡丹海老とプチベールの素揚げ:濃厚な味の牡丹海老｡プチベールの素揚げは韓国海苔のような風味
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蛤の飯蒸し､涙豆､蕗の薹の葉:水と蛤のみで火入れし､塩や酒は無し｡蛤の身はふっくら
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豆鯵
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豆鯵唐揚げ:豆鯵→酒→豆鯵…のループです
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太刀魚､新竹の子､レッドムーン(じゃが芋)真薯:結ばれた太刀魚の身はふっくら｡下にはじゃが芋真薯｡
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藤岡氏
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白海松貝と鮃:白松海貝は醤油でサッと炙り｡
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白甘鯛
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菠薐草の胡麻和え:富士山麓で収穫した菠薐草｡根元の甘さは段違い｡
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白甘鯛の松笠焼き:シグネチャー｡鱗のパリッとした食感､中はレアでジューシー｡白甘鯛のアラ出汁と絡めて､一皿に白甘鯛が凝縮され美味｡
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水菜のお浸しと蕪の酢漬け:お口をリセット
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活〆鰆のオイル蒸し焼きと玉取茸､柚子胡椒味噌:じっくり低温で揚げ､炭火で焼いた鰆｡中はしっとりジューシー｡唸るしかない一品
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きぬむすめ(藤枝)の煮えばな:まずはそのまま｡ご飯の粒立ち､甘さ､秒で食べました
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藤岡氏
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本メジマグロの漬けご飯:本メジマグロをサッと漬け込み､熱々のご飯と｡
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藤岡氏
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蛸と焼き長葱の混ぜご飯:無心で食べました｡焼き長葱がよい仕事をしてます
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蛸と焼き長葱の混ぜご飯(御代わり)
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豆鯵､鯖､蛤出汁のラーメン:お出汁の破壊力が凄い｡丼で食べてみたい｡
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大島桜の葉の桜餅:丁寧に保存された葉は食感もよく一口でパクっ
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SUNTORY MASTER’S DREAM(中)
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英君 辛口純米酒/英君酒造
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杉錦 生酛純米大吟醸/杉井酒造
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ラジオ正宗 純米吟醸 生酛/志太泉酒造
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杉錦 純米大吟醸 しずく取り原酒/杉井酒造
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H.森本 燗酒仕立純米 火の用心/森本酒造
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
お誘いしていただき､初めて伺いました｡
お魚をこんなにも美味しくいただけるとは想像以上でした｡
サスエ前田魚店から仕入れる素晴らしい魚介類､地物のお野菜､お米を静岡の恵みを堪能しました｡
これだけお魚が旨いと地物の日本酒もよいが､白ワインも良さそう｡
初めてなのに次回の予約もさせていただき､藤岡氏､お誘いしてくださった方､ありがとうございました｡
最後は藤岡氏､女将さんの丁寧なお見送り｡
時間を掛けてでも伺う価値の有るお店です｡
☆平貝､新若布､新アスパラガスの冷製 若布と鰹出汁
☆駿河湾の牡丹海老とプチベールの素揚げ
☆蛤の飯蒸し､涙豆､蕗の薹の葉
☆豆鯵唐揚げ
☆太刀魚､新竹の子､レッドムーン(じゃが芋)真薯
☆白海松貝と鮃
☆菠薐草の胡麻和え
☆白甘鯛の松笠焼き
☆水菜のお浸しと蕪の酢漬け
☆活〆鰆と玉取茸､柚子胡椒味噌
☆きぬむすめ(藤枝)の煮えばな
☆本メジマグロの漬けご飯
☆蛸と焼き長葱の混ぜご飯
☆豆鯵､鯖､蛤出汁のラーメン
☆大島桜の葉の桜餅
★SUNTORY MASTER’S DREAM(中)
★英君 辛口純米酒/英君酒造
★杉錦 生酛純米大吟醸/杉井酒造
★ラジオ正宗 純米吟醸 生酛/志太泉酒造
★杉錦 純米大吟醸 しずく取り原酒/杉井酒造
★H.森本 燗酒仕立純米 火の用心/森本酒造
※日本酒は全て半合