Blog献立・お便り

毛蟹　生雲丹　干椎茸含め煮　栄螺軟煮　栄螺肝
アボカド　糸瓜　三つ葉　針茗荷　煎り松の実
紅蓼　栄螺煮凝り　酢橘酢

Hair crab, Sea urchin, Shiitake-mushroom, Turban shell, Avocade,  Spaghetti squash, Mituba, Myoga, Pine nut, Red tade, Turban shell stock jelly, Sudachi vineger

玉蜀黍のすり流し　鮎叩き寄せ　蓼葉オイル

Cold corn soup with ayu paste and tade oil   

赤魚葛叩き キヌア葛豆腐 冬瓜青皮

輪柚子 梅ヶ香仕立て

Reds-potted grouper,  Quinoa in kudzu starch curd, Wax guard peel, Yuzu, with plum flavor

鱧五種造り

（叩き寄せ・漬け炙り・一枚落し・生揚げ・焼き霜）

5 styles of Hamo(pike conger)

・finely chopped, chives

 ・marinated and seared, with Japanese pepper paste

・parboiled, with yellow plum sauce, wasabi

・deep fried, with wasabi and dashi vinegar jelly

・seared, with Tachibana pepper paste and kelp soy sauce

鰻白焼き　岩茸酢橘山葵和え　谷中飯蒸

Broiled eel and iwatake on glutinous rice mixed with ginger

・トマト煮凝り 蓴菜 マイクロトマト 胡瓜丸 南瓜丸
・車海老湯引き昆布〆　キャビア　葉唐辛子木耳浸し　芥子黄身酢
・鱚風干し火取り　蓮根酢漬け　蛸低温煮　小芋田楽　絹さや白和え どんこ梅山椒煮 丸十甘煮 松葉差し

・water shield, tomato, cucumber, and pumpkin in tomato jelly

・prawn, caviar, pepper leaf and kikurage-mushroom, mustard egg yolk vineger

・sea-cucumber roe in sand borer, lotus root, miso on taro, octopus, snow pea dressed with tofu, donko-mushroom and sweet potate on pine needle

鮎塩焼き　蓼酢

Grilled ayu(sweet fish), Tade vinegar

鮑軟煮 冬瓜油煮 三つ葉 針茗荷 針生姜 吉野あん

Abalone, Wax guard, with Yoshino kudzu starch sauce, Mituba, Myoga,  ginger,

鱧焼目棒寿司　酢橘　すり柚子

茗荷酢漬け　水茄子糠漬け

Hamo Sushi with sudachi and yuzu,

Pickled myoga(Japanese ginger flower), mizu-nasu eggplant

蜆真蒸　水芥子　八丁味噌仕立て

Sijimi clam ball, mustard, with Hacho-miso soup

みつ豆　桃ワイン煮　マスカット　無花果
青海苔麩　白小豆甘煮

Mitsu-mame
〜 stewed peach with wine, muscat grape, fig, nori-fu, white bean, with san-on sugar syrup

黒豆冷やし汁粉

小茄子シロップ煮　生姜鼈甲煮　茶巾

Cold shiruko

〜sweet simmered eggplant and ginger in black bean soup