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京都聖護院かぶナメコのソース
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ささみ昆布〆自家製カラスミ乗せ
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胸肉わさび乗せ
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白レバー
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うずら玉子
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もも肉の山椒漬け ぬか漬け大根おろし添え
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皮で巻いたセセリ 山わさび振りかけ(2/3食べてしまってから撮った)
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胸肉のタタキ(よだれ鶏)
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胸腺(ふくらはぎの皮)
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鴨のコロッケ 燻製玉子掛け
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つくねと金柑
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鶏の煮込み(お味噌と酒粕)
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白レバーのパルフェ
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モモのねぎま山椒掛け
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ペタ(腰の筋肉)山椒掛け
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手羽先
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ウチモモの赤 マスタードシード
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ソリ(外側の筋肉 外モモ)
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フリソデ(肩のつくね)
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ぼんじりデュカ掛け
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砂肝
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手羽元
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比内鶏出汁醤油ラーメン
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比内地鶏の玉子を使ったバニラアイス
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我が生まれ故郷の大館で育った比内地鶏をふんだんに使っていただいているお店。
しかも東京下町で人気店とは。
朝昼を抜き根津にホテルを取り訪問。
料理はコースのみ。それが完璧でした。
素材を活かす創作料理。
丁寧に1本1本を真心込められて焼き上げる姿を目の当たりにしながら、1品づつじっくりと味わい噛み締めながら鳳凰山の大文字を思い出す。
とても有意義な時間となりました。
【コース】
◇京都聖護院かぶナメコのソース
◇ささみ昆布〆自家製カラスミ乗せ
◇胸肉わさび乗せ
◇白レバー
◇うずら玉子
◇もも肉の山椒漬け ぬか漬け大根おろし添え
◇皮で巻いたセセリ 山わさび振りかけ
◇胸肉のタタキ(よだれ鶏)
◇胸腺(ふくらはぎの皮)
◇鴨のコロッケ 燻製玉子掛け
◇つくねと金柑
◇鶏の煮込み(お味噌と酒粕)
◇鴨の胸肉(バジル,木の芽,マスタードシード)
※鮮やか過ぎて撮影を忘れウマすぎて完食
◇白レバーのパルフェ
◇モモのねぎま山椒掛け
◇ペタ(腰の筋肉)山椒掛け
◇手羽先
【追加】
◇マルハツ(ハツとハツ元 丸ごとハツ)
◇ウチモモの赤 マスタードシード(撮り忘れ)
◇ソリ(外側の筋肉 外モモ)
◇フリソデ(肩のつくね)
◇ぼんじりデュカ掛け
◇砂肝
◇手羽元
【〆の料理:コース内】
◇比内鶏出汁醤油ラーメン
【デザート:コース内】
◇比内地鶏の玉子を使ったバニラアイス