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金目鯛の炭火焼き 皮目が香ばしく、レアな身のだんりには言葉を失いました。
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焼き茄子の炊いたものにずんだ餡 焼き茄子の香ばしいのを更に炊くとは!ずんだ餡も美味しい。
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生きた伊勢海老を捌いて。栗のチップの優しい甘さ、銀杏、生木耳を合わせて。ルッコラのお浸しという取り合わせに驚きました。
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生きた伊勢海老。睨んでいます^^;
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夕暮れに灯る灯り
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久しぶりです
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すっかり秋です
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自家製梅酒のソーダ割り
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露路を抜けて
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設え
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太刀魚の麻機蓮根包み揚げ 太刀魚のふくよかさが蘇ります。
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白甘鯛と天然平茸のお椀
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蓋裏もすっかり秋です。
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ハタは炙って脂が溶けてキラキラしています。じゃがいも酢漬けとの取り合わせの妙。
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静香茶
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大きな玉取椎茸には伊勢海老の味噌をかけて
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エボダイと言えば開きしか知りません。春菊の香り高いソースと練り立ての胡麻豆腐と。
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赤烏龍茶と
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削り立ての鰹節の下には
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長芋素麺。月見仕立て。お出汁まで飲み干しました。
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無花果の風呂炊き。落花生味噌餡が素晴らし過ぎます。
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温めた赤烏龍茶
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無花果を割ったところ。
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舞茸!
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煮えばな
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石川小芋と蛤の玉子寄せ。蛤の量が半端ない!
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台湾四季茶。大好きなお味。
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香の物
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舞茸ご飯、なんて香り高い!
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お食事全景
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おこげ
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新米のおにぎりと叺の干物
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シャインマスカットとピオーネ
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南瓜と小豆のきんつば。焼き立て。買って帰りたいほどの美味しさでした。
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お薄。お茶碗も秋の意匠で素晴らしかったです。
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常連さまにお誘いいただき2度目の訪問が叶いました。台風や仕事の都合で延び延びになっていましたので、お声かけいただき本当に嬉しかったです。
満月を見上げながら暗い夜道を歩きます。
ほんのり灯りが灯るお店の前にご一緒さまがおひとり。時間になって露路を抜け、席に案内していただきました。
幹事様も見え、スタートです。
お供は自家製梅酒のソーダ割りとお料理に合わせたお茶のペアリングで。
香ばしく焼いた秋茄子を炊いてずんだ餡をかけたものは秋茄子のしっとりとした深い味わい。
ハタのお造りはこれまでいただいたハタのなかでの一番でした。ほんのり炙ることで溶け出た脂の旨さ。
伊勢海老にはまさかルッコラのお浸しを合わせるとは驚きです。栗のチップの甘みや銀杏、生木耳と。
金目鯛の弾力には言葉を失いました。
最後のお薄の前には前の晩思いついた、と仰る南瓜と小豆のきんつばを。焼き立てのそれは絶品で、お開きの時間が惜しくなります。
穏やかに時間が流れるなか、凄みさえ感じられる冴え渡った数々を堪能いたしました。
◇ 焼き茄子を炊いたものに、ずんだ餡
◇ 太刀魚の麻機蓮根包み揚げ
◇ 白甘鯛と天然平茸の椀
◇ ハタのお造り 馬鈴薯の酢漬け
◇ 伊勢海老の炙り ルッコラのお浸し 栗のチップ 銀杏
◇ 玉取椎茸の炭火焼き
◇ エボ鯛 練りたての胡麻豆腐に春菊のすり流し
◇ 長芋素麺 削り立て鰹節
◇ 金目鯛の炭火焼き 実山椒醤油
◇ 無花果の風呂吹き 落花生味噌
◇ 新米の煮えばな
◇ 石川小芋と蛤の卵寄せ
◇ 舞茸ご飯
◇ 榎茸と蛤出汁 炭火焼き煎餅
◇ プチおにぎり 叺の一夜干し
◇ シャインマスカット、ピオーネ
◇ 南瓜と小豆のきんつば
◇ お薄