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お椀
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黒ムツ
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真子鰈
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田芹
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コシアブラ
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花山椒の牛鍋
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花山椒の牛鍋
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蛍烏賊
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卵かけご飯
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日本酒
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浜防風のお浸し
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独活のきんぴら
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そら豆ご飯
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初鰹
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雑炊
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じゃこ
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おにぎり
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私が通っている数少ないお店のひとつ。
淡い味わいの向こうにある、
奥深い旨味が素晴らしいお料理たち。
そのどれもが、
鉦本氏の想いが込められていて、
じんわりと心もほぐれます。
今回驚かされたのは、
虎河豚の白子のお椀の吸い地。
天然羅臼の昆布をたっぷりと使ったお出汁は、
クリアに白味噌の味わいを引き立て、
素晴らしい美味しさ♪
聞けば白味噌は、
京都の有名な和食屋さんでも使われているもの。
自分でも白味噌はこちらのものを使いますが、
この白味噌をこういうアプローチでいただけるとは、
まだまだ鉦本氏の引き出しの多さを見せつけられました。
また伺わせていただきます☆
●クワイのチップ
●しろ菜
●淡路の鯛、萩の紫雲丹
●天然虎河豚の白子のお椀
●明石の飯蛸
365日の食パンを揚げたものを添えて、
たれを絡めていただくと、とても美味しい♪
●常磐のヤナギガレイ
この時期は子持ち。
●菜の花のお浸し
●天然帆立の揚げ物
●筍とツキノワグマ
熊本県筍、
白川郷のツキノワグマ。
●お食事の数々
礼讃特製炒飯も♪
●唐墨、聖護院蕪
●水菓子