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鯉の昆布〆 接写
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焼き穴子と芝漬けきゅうり、紫蘇ジュレ掛け
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茄子とトマトのラタトゥイユ風炙のせ、塩漬け胡椒添え
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左から、鱧の塩焼き、切干し大根煮、鱧の肝と卵和え
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山梨の豆乳でつくった冷奴 接写
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左:山梨の豆乳でつくった冷奴、中上:同店で使用している苦汁(塩)、左:青唐辛子醤油
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牡蠣と長芋の生姜胡椒ソース
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鱸の塩焼きと枝豆豆腐のお碗
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中央:鯉の昆布〆、右上:鯉頭周辺のゼラチン質
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鯉頭周辺のゼラチン質 接写
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山梨の豆乳と白醤油と薄口醤油合わせのそうめん、生うにとプチトマトと昆布佃煮添え
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醤油アイス、米煎餅添え
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生姜アイス、生姜砂糖漬けと生姜ジュレ添え
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店主が焙じる焙じ茶
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風の森 alpha
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宗玄にごり酒
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農口尚彦研究所
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龍力
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竹鶴(燗酒)
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丈径(たてみち)
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開運
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十字旭日
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神開
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醍醐のしずく(古酒)
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チョコレートと30年物?味醂
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追加酒:蒸留日本酒+古酒のブレンド酒
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平日の夜に伺いました。
正式オープン次日に予約しました。
大森の某店でお酒の修行した後に独立しました。
料理とお酒は店主お任せ、お酒は日本酒のみですが福澤さん一人で収まります。
食前用のビールもありますが別料金だそうです。
店主が色々な日本酒を楽しんでもらいたいというコンセプトで出発したお店です。
さらに店主曰く、料理と日本酒をマリアージュさせるのではなく、日本酒を楽しんでもらいうために日本酒に寄り添う料理を提供するお店を目指していると。
この日の日本酒に寄り添う料理は下記の通り。
山梨の豆乳でつくった冷奴、同店で使用している苦汁(塩)、青唐辛子醤油
五穀豆とその煮汁をつかったテリーヌ、刻み生姜と黄身酢添え(画像なし)
茄子とトマトのラタトゥイユ風炙のせ、塩漬け胡椒添え
牡蠣と長芋の生姜胡椒ソース
鱸の塩焼きと枝豆豆腐のお碗
鯉の昆布〆と鯉頭周辺のゼラチン質
鱧の塩焼き、切干し大根煮、鱧の肝と卵和え
焼き穴子と芝漬けきゅうり、紫蘇ジュレ掛け
山梨の豆乳と白醤油と薄口醤油合わせのそうめん、生うにとプチトマトと昆布佃煮添え
醤油アイス、米煎餅添え
生姜アイス、生姜砂糖漬けと生姜ジュレ添え
店主が焙じる焙じ茶
日本酒の量は1杯3〜5勺(54〜90cc)です。
この日は料理に合わせて下記日本酒をいただきました。
風の森 alpha
宗玄にごり酒
農口尚彦研究所
龍力
竹鶴(燗酒)
丈径(たてみち)
開運
十字旭日
?(画像なし)
神開
醍醐のしずく(古酒)
追加酒:30年物?味醂
追加酒:蒸留日本酒+古酒のブレンド酒
旬の食材を使った料理が9皿+デザート2皿。
各々の料理は少量ですがお酒をいただきながら完食するとお腹が一杯になります。
季節によって変わる料理、お酒が楽しみですね。