djkenkenpaさんが投稿した米倉（神奈川/鎌倉）の口コミ詳細 [食べログ]

この口コミは、djkenkenpaさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

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米倉鎌倉、北鎌倉/日本料理

3回

夜の点数：4.4
- ￥8,000～￥9,999 / 1人
- 料理・味 4.4
  
  |サービス 4.0
  
  |雰囲気 4.4
  
  |CP 4.0
  
  |酒・ドリンク -
昼の点数：4.8
- ￥8,000～￥9,999 / 1人
- 料理・味 4.8
  
  |サービス 4.5
  
  |雰囲気 4.6
  
  |CP 4.6
  
  |酒・ドリンク -

3回目

2017/03 訪問

夜の点数：4.4
- ［料理・味4.4
- | サービス4.0
- | 雰囲気4.4
- | CP4.0
- | 酒・ドリンク- ］
￥8,000～￥9,999

/ 1人

末長く通いたい鎌倉の名店

初めて夜に伺いました。

鎌倉宮を過ぎたあと店までの道は狭く水路が間近に迫っているため、日中の運転でも緊張感ありますが、夜ともなると街灯少なく暗さが加わり、車利用のハードルが一気にあがった印象。

場所柄、昼間中心の店かと思っていましたが、夜もほぼ満席。昼間とは異なり、しっぽり落ち着いた雰囲気の中、桃の節句に因んだ料理の数々を堪能しました。

八寸山ウド蕗味噌和え白バイ貝鰆の新引揚げ蛤の淡雪など

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石鯛鮪炙り　蒸し蛸

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ちらし寿司

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椀鯛の卵真薯法蓮草大根

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車海老酒盗漬け

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鰆若狭焼烏賊真薯うるい牛つくね湯葉たれ焼き切干大根

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鯛粟麩三浦大根九条ねぎ

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蕎麦

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さつまいもの葛焼き

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2017/06/22 更新

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2回目

2016/12 訪問

昼の点数：4.8
- ［料理・味4.8
- | サービス4.5
- | 雰囲気4.6
- | CP4.6
- | 酒・ドリンク- ］
￥8,000～￥9,999

/ 1人

末永く通いたい鎌倉の名店

◆16年12月再訪

いただいた料理は以下の通り

八寸
カマス真挽き揚げ、カマス手毬寿司、海老芋唐揚げ、短角牛煮込み、鱈白子、イカ真薯焼売、焼き豆腐など

ふろふき大根牡蠣味噌

造り石鯛トラフグカワハギ

椀ハタの真薯庄内麩椎茸炭火焼き

鴨ロース炭火焼き鯛のつみれ焼き

ももちゃんえのきポン酢ジュレ
※松葉蟹が変異したやや小さめな蟹

鯛の湯葉鍋

蕎麦

栗のすり流し小豆白玉入り

★このお店のポイント★

手頃な価格ながら、手間暇を惜しむことのない店主の拘りや職人技が詰まった日本料理の数々を楽しめるのが魅力。
また、〆の蕎麦は蕎麦専門店を凌駕するほど素晴らしく、店主自らが打った蕎麦自体は勿論のこと、日本料理人ならではのこだわりの蕎麦つゆが大変美味しいです。

15年2月に瑞泉寺から鎌倉宮周辺に移転し、以前に比べると近くなりましたが、鎌倉駅からはかなり距離があり徒歩のみだと寄り道しなくても３０分近くはかかります。時間に余裕をもって鶴岡八幡宮/頼朝の墓/荏柄天神社/鎌倉宮/覚園寺などの名所を巡りながら歩くのがオススメ。バス利用の場合は、東口駅前から京急バス大塔宮（鎌倉宮）行きに乗り、終点下車徒歩３分程度。マイカー利用に専用駐車場（店の前に2台、近隣に＋α）もありますが台数に限りがあるので、使用する際は要事前連絡。

八寸

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鴨ロース炭火焼、鯛のつみれ焼き

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お椀ハタの真薯庄内麩椎茸炭火焼き

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造り石鯛トラフグカワハギ

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ふろふき大根牡蠣味噌

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鯛の湯葉鍋

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ももちゃんえのきポン酢ジュレ

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栗のすり流し小豆白玉入り

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蕎麦

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2017/02/27 更新

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1回目

2016/09 訪問

昼の点数：4.8
- ［料理・味4.8
- | サービス4.5
- | 雰囲気4.6
- | CP4.6
- | 酒・ドリンク- ］
￥8,000～￥9,999

/ 1人

末長く通いたい鎌倉の名店

★このお店のポイント★

手頃な価格ながら、手間暇を惜しむことのない店主の拘りや職人技が詰まった日本料理の数々を楽しめるのが魅力。
また、〆の蕎麦は蕎麦専門店を凌駕するほど素晴らしく、店主自らが打った蕎麦自体は勿論のこと、日本料理人ならではのこだわりの蕎麦つゆが大変美味しいです。

カウンターは調理過程もよく眺められ、作り方や料理に役立つ知識も得られるのも魅力。ご主人やお弟子さんも気さくな方々なので、この店のカウンターの距離感はとても居心地が良いです。

なお、予約対応は当月含めた3か月間分（要は、月初や月末に電話しても、予約は翌々月末までの対応）。予約時に料理内容についてリクエストを伝えると可能な限り対応いただけます。

15年2月に瑞泉寺から鎌倉宮周辺に移転し、以前に比べると近くなりましたが、鎌倉駅からはかなり距離があり徒歩のみだと寄り道しなくても３０分近くはかかります。時間に余裕をもって鶴岡八幡宮/頼朝の墓/荏柄天神社/鎌倉宮/覚園寺などの名所を巡りながら歩くのがオススメ。バス利用の場合は、東口駅前から京急バス大塔宮（鎌倉宮）行きに乗り、終点下車徒歩３分程度。マイカー利用に専用駐車場（店の前に2台、近隣に＋α）もありますが台数に限りがあるので、使用する際は要事前連絡。

◆16年9月

いただいた料理は以下の通り

八寸
湯葉すりながし、さつま芋団子（海老枝豆胡桃）、秋刀魚鞠寿司、スッポン玉子、かぼちゃ、すり身揚げオクラ

造り
鯛車海老メジマグロ

鱧松茸土瓶蒸し

焼き物
真魚鰹栗味噌焼き湯葉

三種のブドウの酢の物冬瓜すりおろし

鮎魚女真薯のみなと揚げ

蕎麦

ホワイトチョコレートのアイス、菊のケーキフランボワーズソース

◆16年6月

いただいた料理は以下の通り

先付
鱧、ズッキーニ、梅肉ジュレ、
≫鱧骨からの出汁、鱧湯引き、鱧煮こごりと鱧づくしな構成でさっぱりし、蒸し蒸しした陽気の中、ちょうどよい爽やかなひと皿

八寸
稚鮎揚げ物、金目鯛の手毬寿司、姫さざえのガーリックバター、高野豆腐オランダ煮、イカしんじょう、トマト甘酢煮

お椀
水無月豆腐、車海老、ズッキーニ、青柚子
≫胡麻豆腐に小豆が入った豆腐

造り
ヤイトハタ、大間マグロ、車海老
石鯛炙り、恵比須鯛
≫ヤイトハタ、恵比須鯛、石鯛は特に目を引く美味しさ

温物
アスパラガスのすり流し

焼き物
秀麗豚スペアリブ、鯵のつみれ、胡瓜かみなり干し
≫つみれが驚くほどフワフワ柔らかくまろやかな味わい、添えた胡瓜が実はこれまた美味。

煮物
時知らず、南瓜生麩、翡翠茄子
≫主役の時知らずは勿論ながら、脇役の茄子が主役級の美味さ。山椒の隠し味も○

蕎麦

黒豆の白和え

移転前に店主とともに切り盛りしていた女性のお弟子さんが復帰しました！既に9月も利用しましたが、投稿は日を改めて。

◆16年3月

再訪。いただいた料理は以下の通り

八寸
的鯛のしんびき揚げ、ホタルイカ酢味噌和え
鴨ロース、桜鱒押し寿司、新じゃが揚げ、ハマグリ淡雪、菜の花他

お椀
白玉豆腐（サワラ、フキノトウ）、うるい、アイナメ

造り
カンパチ炙り、イサキ、トコブシ

温物
新筍の葛煮福岡県八女市

焼き物
サワラ幽庵焼き、味噌焼き、青梗菜のお浸し

焚き合わせ
ヤイトハタ三浦大根

蕎麦

せとか、ヨーグルト、白ワインジュレ

待ちわびた春を存分に堪能。

◆15年12月

いただいた料理は以下の通り

・先付　　　　ズワイガニ、白菜、鯛味噌入り里芋饅頭
・八寸　　　　鰆あられ揚げ、ふろふき大根、湯葉オランダ煮、鰤手毬すし、柚子かぶら等
・御椀　　　　鰆の真薯と小松菜
・造り　　　　ヒラスズキトラフグ
・セイコ蟹
・焼物　　　　鰤の若狭焼き、鴨ロース炭火焼
・炊き合わせ　鯛の玉じめ揚げ
・蕎麦
・ラフランスの赤ワイン煮

リクエストしたセイコ蟹含め、様々な魚介を用いた味わい深い料理の数々。感謝感謝。

◆15年6月

再訪。いただいた料理は以下の通り

・先付　　　　鱧と夏野菜トマトウォータージュレ
・八寸　　　　海老黄身酢、いしなぎ手毬寿司、稚鮎など
・御椀　　　　鰆真薯九条葱
・造り　　　　真子鰈アカハタ蛸
・焼物　　　　短角牛炭火焼き、鰆西京焼き
・炊き合わせ　鯛真薯みなと揚げ鯛　小松菜
・鯛めし
・葛玉と京都和知の黒豆

魚好きには堪らない嗜好の数々。〆の葛玉と黒豆も。

都内から通っていますが、県外から足を運ぶ価値有りの優秀店です。

◆15年4月

移転の為、しばらく間が空き、米倉禁断症状出まくりでしたが、ようやく新店舗へお邪魔しました。

店は鎌倉宮から覚園寺に向かう途中にあり、以前の店に比べるとより趣のある店構えとなりました。
真新しい店内は、入ってすぐにカウンター3席とテーブル席2卓、奥に個室1室。ゆとりのある広さになったものの、キャパは個室分の4名分が増えたのみ。

今回、初めて子供を連れていきましたが、個室利用させていただいたので、気兼ねなく食事を堪能できました。また、子供用の食事も別途用意いただいたので大変助かりました。

今回いただいた料理は以下の通り

・先付　ホタルイカカブの花海苔酢がけ
・八寸　　　　鯛手毬寿司稚鮎鯛新挽き揚げ帆立真薯キャベツすり流しほうれん草ウド
・御椀　　　　新筍、白魚、若布、カタクリの花
・造り　　　　鮑カンパチ平目鰹
・焼物　　　　イチボサワラ幽庵焼きブリ照り焼き筍若狭焼き
・炊き合わせ　筍の玉じめ揚げ、車海老、セリ
・蕎麦
・峰岡豆腐

鯛手毬寿司は柚子胡椒や木の芽など4種の味わいが楽しめ、造りにはいつもの醤油と煎り酒に加えて鮑肝醤油が付き刺身を様々に堪能。どの料理も納得の味わいの数々。

◆14.10月

唸る味わいの数々。目も鼻も魅了する数々。魚好きには堪らない数々。

来年から移転なので最後にもう一回食べに行こうと思いましたが予約一杯で断念。瑞泉寺近いこの場所での食事は最後となり、店構えを想い出にご主人と記念撮影して後に。

鎌倉宮近くとなり、クルマで訪れる身としては、いままでより対向車を気にせず利用できるのはちょっと嬉しいです（汗）色々な意味で新たな門出、更なる飛躍を期待してまーす！

◆14.7月

4月、7月利用時の画像追加。料理内容は画像をご覧ください。

盛りだくさんの旬の素材は勿論のこと、ご主人の創意工夫は楽しみでなりません。

今月再訪しますが徐々に肌寒くなり、秋のご馳走が楽しみです。

◆14.2月

いただいた料理は以下の通り

・八寸（鮑大舟煮、スモークサーモン手毬寿司、金柑煮物、蛸煮物、人参真薯、白子揚げ物、鰯煮干し揚げ物）
・鯛の粕汁
・お造り（イサキ、ヒラメ、ヤリイカ）
・ズワイガニ
・車海老の酒盗漬けの石焼
・焼物（イチボ、甘鯛、湯葉、ちり酢）
・甘鯛の蕪蒸し
・白菜のムースフォンドボー
・鰆と三浦大根の煮物
・蕎麦
・黒豆のムース

伺ったタイミングが節分時期だったこともあり、八寸には豆や柊、鰯が添えられ節分を演出。趣向を凝らした料理の数々に大満足でしたが、中でも鰆と三浦大根の煮物や白菜のムースフォンドボーが特に好印象。

特に煮物は鰆自体ふっくらし脂のりが良かった上に、隠し味にホワイトソースやバターなどを用いた赤みその煮汁が驚くほど美味しく、このアイデアは自宅で取り入れたいと思いました。

料理はもちろんのこと、立地や店の空気感や佇まい、お店の方々の人柄などすべての面で気に入ってしまっているので、遠方とはいえ末永くお付き合いしたいです。

◆13.12月

味覚の秋ならではの料理の数々を堪能。〆はお蕎麦が定番ですが、今回はご飯モノをリクエストし、地鶏と茸の炊き込みご飯をいただきました。

なお八寸は、鯛かぶら/平目の手毬寿司/介党鱈/とらふぐ唐揚げ/イチボ/水菜お浸し/里芋/銀杏/林檎甘酢。お造りはヒラマサ、アコウ、スミイカ。煎り酒はもちろんのこと、昆布ジュレでいただくヒラマサが好印象。

朝仕入れたスッポンを用いた丸鍋もまた◎。

◆13.11月

鯛の信州揚げ、柿の白かけが特に好印象。

この店のお造りには、醤油以外に煎り酒も用意されますが、煎り酒に柚子胡椒を加えてイカや白身を食べると大変美味しく、すっかりハマってしまっています。

◆13.9月

今回はご主人がお好きな料理を一皿織り交ぜていただくようリクエストしました。

いただいた料理はざっと以下の通り。

・八寸（秋刀魚の燻製、魳押し寿司、合鴨塩煮、万願寺唐辛子天ぷら、レンコンキンピラ、南京羊羹、団子
・鱧と松茸の土瓶蒸し
・しめ鯖、目鯛、水タコ、筋子土佐漬け
・河豚の唐揚げ
・鰆の塩焼き
・ダルマイカと帆立の緑酢
・甘鯛の卵白煮
・蕎麦
・サツマイモのブランマンジェ

お月見を題材とした八寸は、三宝の上に月に見立てた南京羊羹や、枝豆などが入った団子など添えられ心躍る演出で日本に生まれて良かったとつくづく。松茸の土瓶蒸しも五臓六腑に染み渡る美味しさ。

ご主人のお好きな一皿のリクエストに河豚の唐揚げを用意いただきました。まさか好物の河豚の唐揚げが登場するとは思ってもいなかったので嬉しい悲鳴。

鰆の塩焼きには焼いた際の脂を用いた出汁が添えられていました。自宅で普通に塩焼きで食べるのに飽きていたので、作り方を教えていただき自宅で早速試してみましたが簡単ながら美味しさがアップしてとても良かったです。

秋真っ盛りの次回もとても楽しみです。

◆13.8月

いつも鎌倉駅から店まで歩いて訪れますが、当日は猛暑日だった為、さすがに鎌倉宮まではバスを利用。とはいえ、鎌倉宮からでも店までは歩いて10分はかかります。鎌倉宮はちょうど例祭期間だったので、普段見ることのないお祭り仕様の鎌倉宮をみることができました。

今回も５２５０円のコースで、いただいた料理は以下の通り。

・鱧と冬瓜の葛煮
・八寸（パプリカすり流し、サザエ、レンコンキンピラ、ゴーヤ土佐和え、鯵手毬寿司、子持ち昆布、あまなが天ぷら、鴨ロース、トマト甘酢、鱧の卵の玉子豆腐、鯛のアーモンド揚げ）
・鯛と松茸の椀
・金太郎イワシ、石鰈のあらい、カンパチ
・焼き茄子
・ムツ幽庵焼き、タラバガニの真薯、茄子田楽、茗荷甘酢、蛇腹胡瓜と胡桃味噌
・桃の酢の物　みぞれがけ
・鯛の真薯の湊揚げ
・蕎麦
・巨峰のジェラートとデラウェアのジュレ

葛煮を初め、八寸や椀、造り、焼物、蕎麦など、ますますこの店が好きになるほど満足な食事を楽しめました。金太郎イワシを初めて食べましたが、脂のノリや旨みが普通の真イワシとは雲泥の差で光り物好きな私にとってはまさに堪らない美味しさでした。

蕎麦は蕎麦そのものは勿論、ツユがとても美味しいので伺ったところ、ツユにかなり拘り試行錯誤の末、出汁にサバ節を用いているそうです。

カウンターは調理過程もよく眺められ、また、ご主人はとっても気さくな方なので、色々と為になる話も伺えるので、自宅での料理に役立つ知識を得られるのも魅力。この店のカウンターの距離感はとても居心地が良いです。

◆13.7月

紫陽花最盛期に訪れたかったですが人気店だけに予約がなかなか取れず、紫陽花終盤時期に再訪。

梅雨明け前だった為、パラパラと雨が降ったり、湿気や風も多くムシムシする陽気の中、鎌倉駅から３０分程度歩き店に着いた頃には汗だくでした。

今回も前回同様に５２５０円のコースをお願いし、いただいた料理は以下の通り。

・先付　　　蛤の雲丹酢
・前菜　　　牛肉網焼き胡麻豆腐がけ、煮浸し（鯵/キャベツ/トマト）、天ぷら（稚鮎/トウモロコシ/甘長）、生姜饅頭
・椀　　　　鯛と海老しんじょ、甘長
・造り　　　マナガツオ、マコガレイ、エンガワと肝付
・冷物　　　じゅんさいと水茄子
・焼き物　　トモサンカク、イサキ幽庵焼き、マナガツオのパイ包焼き
・炊き合わせ　南京饅頭、蛸煮、湯葉、冬瓜
・蕎麦
・水菓子

一皿目の蛤の雲丹酢で魅了され、二皿目の前菜は七夕が近かったこともあり七夕飾りの心憎い演出で、すっかり心を鷲掴みされてしまい、〆の蕎麦にいたるまでのどの料理も素晴らしく、楽しい時間を過ごせました。驚いたのは、青森県産のじゅんさい。新芽の一つずつが大きく歯触りがしっかりしており、普段食べ慣れたじゅんさいとは雲泥の差。

〆の蕎麦は、蕎麦は勿論のことツユもまた美味しいので、これだけ高いレベルの蕎麦を自ら作れる大将は他の店に食べに行く必要ないんじゃないかと思われます。前回初訪問時は１２月で寒い季節だったこともあり、〆は蕎麦より炊き込みご飯の方がベターに思えましたが、暑い陽気も手伝って蕎麦は前回以上に大変美味しく感じました。

来月も楽しみです。

◆12.12月

12月の初旬に鎌倉の紅葉を楽しみに鎌倉へ訪れ、一年前と同様に鶴岡八幡宮、鎌倉宮、瑞泉寺と巡り、山越えして獅子舞の谷、明月院を散策。
鎌倉中心部は見事な色づきでしたが、瑞泉寺あたりはやや早い様子。

昨年、瑞泉寺を訪れた際、コチらのお店を見かけ、次回訪れる際には食べに伺いたいと思っておりました。紅葉シーズン真っ盛りな時期にも関わらずキャンセルにより偶然空きがあった為、当日問合せでラッキーにも入店できました。

店内はとてもこじんまりとし、テーブル二卓とカウンター四席のみ。カウンターでいただきましたが大将も女性のお弟子さんも、とても気さくな対応で、一人でも寛いで食事を楽しめました。

いただいた料理は以下の通り。

・先付白子の揚げ出し
・八寸　鯛真薯ミノ揚げ、マナガツオのオランダ煮、小松菜七味和え、ふろふき大根、人参玉子焼き、鰆の手まり寿司、かぶら、舞茸天ぷら、鶏の松風、里芋スケソウ鱈
・椀　　　鯛の松前蒸し、伏見豆腐、焼き蕪
・造り　　鰤炙り、アオリイカ、河豚湯引き
・温物　　白菜の煮浸し
・焼き物　帆立酒盗漬け焼き石
・炊き合わせスッポン（丸）入り玉子、湯葉
・蕎麦
・水菓子　ラフランスの白ワイン＆赤ワイン煮

八寸が提供されるのは大・大・大歓迎。八寸が出るだけで評価を高くしてしまいますが、内容も味もなかなか充実しておりました。

全体を通して、特に印象深かった料理は白菜の煮浸し。口にすると、和食のような中華のような雰囲気で、物凄くコク深い味わい。どうやら、牡蠣の燻製オイル漬けをペーストにしたものをベースに味付けされているとのこと。

締めのお蕎麦も勿論美味しかったですが、欲をいえば窯で炊いた白米もしくは炊き込みご飯を食べたかったです。

いずれにせよ、これだけの品数と内容で5250円はかなり安い。近所にあったら月一で通いたいくらい魅力的なお店でした。

また紅葉（来よう）っと！

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15.6月子供用の料理

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15.6月子供用の料理

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15.4月鯛手毬寿司稚鮎鯛新挽き揚げ帆立真薯キャベツすり流し、ほうれん草、ウド

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15.4月造り（鮑、カンパチ、平目、カツオ）

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15.4月サワラ幽庵焼き、鰤照り焼き、筍若狭焼き

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15.4月ホタルイカカブの花海苔酢がけ

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15.4月御椀（新筍、白魚、若布、カタクリの花）

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15.4月筍の玉じめ揚げ、車海老、セリ

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15.4月蕎麦

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峰岡豆腐

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15.4月　新店舗正面

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15.4月　新店舗

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15.4月　個室

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15.4月　新店舗

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15.4月

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14.10月　八寸

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14.10月　御椀（茸真薯と鯛）

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14.10月　造り（ブリ、トラフグ）

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14.10月　赤ムツとトラフグの唐揚げ

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14.10月　カマスの幽庵焼き、イチボ

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14.10月　栗のすり流し

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14.10月　里芋饅頭、鯛卵白和え

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14.10月　蕎麦

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14.10月　胡麻豆腐

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14.7月　八寸

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14.7月　鯛赤飯すし

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14.7月　御椀（若鮎、素麺、オクラ）

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14.7月　造り（コチ、イサキ炙り、ホタテ、生ウニ）

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14.7月　目鯛と夏野菜の焼物

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14.7月　岩手山短角牛のイチボ

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14.7月　酢の物（ダルマイカ、甘エビ、緑酢）

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14.7月　蕎麦

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14.7月

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14.4月　新緑豆腐

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14.4月　八寸

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14.4月　御椀（鯛、豆腐、カタクリの花）

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14.4月　造り（真子鰈、金目鯛、鮑）

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14.4月　車海老の酒盗漬けの石焼

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14.4月　焼物（鰆、イチボ、荒布、分葱ソース）

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14.4月　酢の物（白魚、山独活、アスパラ、三杯酢）

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14.4月　新ジャガ、アイナメ、からし菜、湯葉

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14.4月　鯛飯、味噌汁、香の物

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14.4月　ヨーグルト　グレープフルーツと白ワインジュレ

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14.4月　栗豆

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14.2月　八寸

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14.2月　鯛の粕汁

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14.2月　造り

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14.2月　ズワイガニ

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14.2月　車海老の酒盗漬けの石焼

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14.2月　焼物

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14.2月　甘鯛の蕪蒸し

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14.2月　白菜のムース　フォンドボー

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14.2月　鰆と三浦大根煮物

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14.2月　蕎麦

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14.2月　黒豆のムース

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13.12月　八寸

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13.12月　椀

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13.12月　造り

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13.12月　ボタン海老酒盗漬けの石焼

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13.12月　鰆の西京焼きと若狭焼き

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13.12月　柿の白かけ

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13.12月　丸鍋

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13.12月　地鶏と茸の炊き込みご飯

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13.12月　水菓子（ラフランスの白ワイン＆赤ワイン煮）

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13.11月　八寸

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13.11月　鯛の信州揚げ

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13.11月　鯛の信州揚げ

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13.11月　棒寿司

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13.11月　椀

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13.11月　造り

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13.11月　天然とらふぐの唐揚げ

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13.11月　柿の白かけ

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13.11月　里芋饅頭

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13.11月　うどん

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13.11月　水あずき

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13.9月八寸

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13.9月　鱧と松茸の土瓶蒸し

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13.9月　しめ鯖、目鯛、水タコ、筋子土佐漬け

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13.9月　河豚の唐揚げ

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13.9月　鰆の塩焼き

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13.9月　ダルマイカと帆立の緑酢

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13.9月　甘鯛の卵白煮

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13.9月　蕎麦

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13.9月　サツマイモのブランマンジェ

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13.8月　鱧と冬瓜の葛煮

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13.8月　鱧と冬瓜の葛煮

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13.8月　八寸

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13.8月　鯛と松茸の椀

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13.8月　金太郎鰯、石鰈のあらい、カンパチ

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13.8月　焼き茄子

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13.8月　焼き茄子

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13.8月　ムツ幽庵焼き、タラバガニの真薯、茄子田楽、茗荷甘酢、蛇腹胡瓜と胡桃味噌

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13.8月　桃の酢の物　みぞれがけ

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13.8月　鯛の真薯の湊揚げ

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13.8月　蕎麦

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13.8月　巨峰のジェラートとデラウェアのジュレ

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13.7月　先付（蛤の雲丹酢）

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13.7月　前菜　（牛網焼き胡麻豆腐、煮浸し、天ぷら、生姜饅頭）

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13.7月　椀（鯛と海老しんじょ、甘長）

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13.7月　造り（マナガツオ、マコガレイ、エンガワと肝付）

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13.7月　冷物（じゅんさいと水茄子）

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13.7月　焼き物（トモサンカク、イサキ幽庵焼き、マナガツオパイ包焼き）

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13.7月　炊き合わせ（南京万頭、蛸煮、湯葉、冬瓜）

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13.7月　蕎麦

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13.7月　水菓子

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13.7月

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13.7月

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12.12月　先付（白子の揚げ出し）

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12.12月　八寸

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12.12月　椀（鯛松前蒸し、伏見豆腐、焼き蕪）

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12.12月　造り（鰤炙り、アオリイカ、河豚湯引き）

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12.12月　造り

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12.12月　温物（白菜の煮浸し）

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12.12月　焼き物（帆立酒盗漬け）

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12.12月　炊き合わせ（スッポン入り玉子）

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12.12月　蕎麦

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12.12月　水菓子（ラフランスの白ワイン＆赤ワイン煮）

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12.12月

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12.12月　近くの獅子舞の谷

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2016/11/20 更新

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djkenkenpaさんが投稿した米倉（神奈川/鎌倉）の口コミ詳細

米倉鎌倉、北鎌倉/日本料理

ジャンルから探す

予算

営業時間

djkenkenpaさんが投稿した米倉（神奈川/鎌倉）の口コミ詳細

米倉鎌倉、北鎌倉/日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備