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自然薯ビシソワーズ飛騨牛干し肉
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自然薯ビシソワーズ飛騨牛干し肉
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先付けフルーツトマト
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先付けフルーツトマト
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たん昆布〆塩昆布、かぼす酢
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きれいなピンク色です。
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肉寿司霜降り、寒平目昆布〆.キャビア
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肉寿司霜降り、寒平目昆布〆.キャビア
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近江牛さがりと虎河豚白子炭火焼
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白子を崩してソースにして頂きます
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お椀 みすじ、聖護院蕪、京人参
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素晴らしい出汁です。
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牛テール赤ワイン煮込み エクレアと共に
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トロトロに煮込まれています
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近江牛みの、春芽白和え
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近江牛みの、春芽白和え
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名物しゃぶしゃぶ山椒ぽん酢
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とろけるようなお肉です
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京都丹波産天然クレソンのサラダ
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京都丹波産天然クレソンのサラダ
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ステーキ用お肉
近江牛のマルシン
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2人前です。250gくらいでしょうか
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炭火焼ステーキ
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見事な火入れです。
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〆羽釜飯
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〆羽釜飯 南魚沼こしひかりお味噌汁.香の物
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ツヤツヤのご飯です
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自家製カレー
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自家製カレーとご飯
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水物 岐阜苺いちご
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大きい苺です。
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桂花烏龍茶と京都塩昆布生キャラメル
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メニュー
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外観
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2度目の訪問です。
寺門ジモンが言うところの「食運」が舞い降りた夜でした。
この日は日本一の松坂と神戸牛が雪月花名古屋に・・・
どれだけ高級店に行こうが、最高級の素材に当たるのは運しだいなのかも
超ラッキーな夜でした
超絶に美味しい牛肉をたっぷり頂きました!1人400g程度だとか
肉以外の素材も超1流です。
正直これでこの値段てめちゃくちゃ安いな~と
また来たいな!
(本日のメニュー)
◆自家製胡麻豆腐 山口 天然車海老 鍵蕨
◆神戸牛腿昆布締め&天然鮃昆布締、自家製ガリ、茗荷酢漬、浅葱の海苔巻
◆白だつ(白芋茎) 鰹一番出汁煮 鰹一番出汁餡掛け 生姜あしらい
◆神戸牛イチボ 昆布2時間当て&塩振り 炭直焼たたき 出汁ポン酢(日向夏)
◆松阪牛タン生姜煮込 新玉葱摺流し 桜の華といんげん
◆神戸牛ランプ松前漬 マイクロ丼 ドイツキャビアNo.25載せ
◆神戸牛サーロイン しゃぶしゃぶ鍋と物集女の筍 天然クレソンを添えて
◆酢橘の冷麺 鰹昆布出汁 酢橘シャーベット乗せ
◆松阪牛 日本一のシャトーブリアンの炭火焼ステーキ
◆高山 銀の朏(みかづき)&自家製カレー&味噌汁
◆宮崎 完熟マンゴー 太陽のタマゴ&山形 佐藤錦