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外観1
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①【凌ぎ】
毛蟹の蒸しすし
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②【椀】
吸地:鰹+昆布
椀種:アコウ(=キジハタ)
椀妻(青味):大原の白子筍
椀妻(さしこみ):胡麻豆腐
吸口:木の芽と花山椒
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③ 【造り】
能登産マハタ、明石産平貝
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④【進肴-1】
木積白子筍刺身
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⑤【進肴-2】
木積白子筍シャブシャブ
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⑥【鉢肴】
千葉産太刀魚炭火焼き
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⑦ 【八寸】
白海老昆布〆、蛍烏賊、ゴマ河豚西京漬け、鯖へシコ、独活、蛸の柔らか煮、芽キャベツ素揚げ+酒盗、蕗の梅煮
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⑦ 【八寸】
白海老昆布〆、蛍烏賊、ゴマ河豚西京漬け、鯖へシコ、独活、蛸の柔らか煮、芽キャベツ素揚げ+酒盗、蕗の梅煮
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⑧【強肴-1】
木積白子筍素焼き
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⑧【強肴-1】
木積白子筍素焼き
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⑨【強肴-2】
木積白子筍タレ焼き
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⑩【ご飯】
木積白子筍ご飯、赤出汁、お新香
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⑩【ご飯】
木積白子筍ご飯
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⑪【甘味】
わらび餅
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ノンアル泡
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内観:バイモ
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外観2
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初訪
急遽、前日の昼掘り筍を入手したので当店へ持込んで調理頂きました。
食後に六本木で打合せが入っていたので、当店を選択。よって前日の予約です...
店舗は奥まった立地によりカナリ見つけ辛いです...周辺のブロックを2周して諦め...TELにて誘導頂きました。
店内、直線カウンター:7席、個室:2部屋の設定を男性大将+お弟子さん3-4名の体制。
当日のカウンターは2組3名。個室は埋まっている気配でした。
頂いたのは、 ※ 税込サ(10%)別
11000円:ランチ
1100円:ノンアル泡
ご登場した料理
①【凌ぎ】
毛蟹の蒸しすし
②【椀】
吸地:鰹+昆布
椀種:アコウ(=キジハタ)
椀妻(青味):大原の白子筍
椀妻(さしこみ):胡麻豆腐
吸口:木の芽と花山椒
③ 【造り】
能登産マハタ、明石産平貝
④【進肴-1】
木積白子筍刺身
⑤【進肴-2】
木積白子筍シャブシャブ
⑥【鉢肴】
千葉産太刀魚炭火焼き
⑦ 【八寸】
白海老昆布〆、蛍烏賊、ゴマ河豚西京漬け、鯖へシコ、独活、蛸の柔らか煮、芽キャベツ素揚げ+酒盗、蕗の梅煮
⑧【強肴-1】
木積白子筍素焼き
⑨【強肴-2】
木積白子筍タレ焼き
⑩【ご飯】
木積白子筍ご飯、赤出汁、お新香
⑪【甘味】
わらび餅
以下、食した所感。
・全体的にオーソドックスな料理と感じますが、食材を持込み、⑤は生産者がチョット熱を入れた方が美味いと伝えたところ急遽、調理して頂くと云うワガママ...
・⑦のラインナップと、⑧⑨の食べ比べは圧巻でした。
使い勝手はイイ方でしょう。
持込み企画で使わせて貰います。