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現ミシュラン2ツ星の日本料理店
15000円（税・サ別）でお願いしました。
・突き出し
白味噌お雑煮
濃厚 辛子が合うねぇ
米の食感を残した餅
・お凌ぎ
イクラ味噌漬けのおこわ飯蒸し
うまいなぁ
・お造り
腰長マグロとヒラスズキの昆布締め
ソフトなマグロ
赤身なのにとろける
スズキの〆具合が丁度いい
・お椀
海老と牡蠣のしんじょう
２つともしっかりと身を残して風味豊か
ほんのり柑橘
極上のすまし汁
八寸
・鴨肉
しっとり 密度が高い
・干し柿のなます
酸っぱ過ぎず甘過ぎず
・カラスミ
今まで食べたカラスミで1番味わい深い
ねっとり
余韻に浸る
・くわい煎餅
・黒豆
・薄焼き卵
・焼き物
鰆の塩焼き 堀川ごぼう
焼き鰆はボソボソのイメージがあったが
決してそんなことなくフワっフワでホロける
塩加減もいい
ごぼうはホクホクの手前くらいの食感
・炊き合わせ
京人参 菊芋 水菜
菊芋に悶絶させられた
芋に だ
これが技術か
・あん肝ポン酢
トロトロ濃厚
うめぇ
・鯛めし
米がしっかり立っている
鯛の旨味が上品に移行
しょっぱ過ぎない香の物
甘い梅干し
とろろ昆布のような濃昆布汁
日本人に生まれてよかった
・水菓子
デコポンのゼリー
果肉とゼリーの混和
食べるたびに食感が変わって一辺倒ではない
お口リセット
日本酒
グラス白
絶妙なさじ加減
絶妙なバランス
いやぁ ぶったまげた