Blog献立・お便り

車海老湯引き昆布〆　キャビア　アボカド
松の実あん　海老出汁ゼリー　松前醤油　酢橘

Prawn , Caviar, Avocado with  pine nut cream, prawn stock jelly and sudachi

鮑軟煮　肝含め煮　胡瓜　黄身酢

Abalone, Cucumber, with mustard egg vinegar sauce

焼き雲丹含め煮　生雲丹　冬瓜油煮
ささげ　柚子　薄葛仕立て

Sea urchin, Wax guard,  sasage bean, Yuzu, with Kudzu starch soup

鱧五種造り
（叩き寄せ・生揚げ・一枚落し・焼き霜・漬け炙り）

5 styles of Hamo(pike conger)

・finely chopped, chives

・deep fried, with wasabi and dashi vinegar jelly

・parboiled, with yellow plum sauce

・seared, with Tachibana pepper paste and kelp soy sauce

・marinated and seared, with Japanese pepper paste

玉蜀黍の雲龍焼き
（飛荒　新銀杏　玉蜀黍　唐納豆）

Unryu-yaki (souffle in Kashiwaya style)
tobiara shirimp, ginkgo nut, corn

・鮪芥子漬け　花韮芥子浸し　土佐酢

・利久麩モッツアレラチーズ芥子博多
鱚風干し炙り　蓮根黄身寿司射込み　枝豆かき揚げ
ホワイトセロリとえのき胡麻よごし

・栄螺軟煮　肝煮　絹さや　夏蕪みぞれ和え　土佐酢

・bonito marinated in soy sauce, bud of chinese chive

・mozzarella cheese and rikyu-fu,  roasted garfish,
vinegared egg yolk stuffed in lotus root,
deep fried edamame bean,
white celery and enoki-mushroom mixed with sesame,

・turban shell and snow pea with grated turnip

鮎塩焼き　蓼酢

Grilled ayu(sweet fish), Tade vinegar

鰊煮　焼き茄子　焼き甘長　すり生姜

Herring, Eggplant, Sweet pepper, Ginger

骨董飯
（鰻蒲焼き　毛蟹　椎茸　木耳　人参　百合根　三つ葉）
掛け出汁　澄まし仕立て　露生姜

Kotou rice with dashi soup
(steamed rice mixed with eel, hair crab, shitake, kikurage, carrot, lily bulb, mituba)

パッションゼリー　小茄子シロップ煮　シナモン

Passionfruit jelly, Eggplant, with cinnamon powder

麦羹

Barley jelly