Blog献立・お便り

北寄貝　水菜　椎茸揚げ焼き
北寄貝煮汁乳化　木の芽　生七味

Surf clam, Mizuna, Shiitake-mushroom, Kinome (Japanese pepper), Fresh nanami togarashi  (assorted chili pepper) with emulsified surf clam broth sauce

「向春」
・烏賊糸造 生このこ 三つ葉
・甘海老 黄韮 土佐酢
・甘海老　黄韮　土佐酢
・平貝酒煎り木の芽和え
・キャビア  菜の花  酢橘削り
・蒸鴨ロース  実山椒ペースト

“ Step toward spring ”
・squid, sea cucumber raw, mitsuba
・sweet shrimp, yellow chinese chive, dashi vinegar
・razor clam, kinome
・caviar, canola flower, sudachi
・duck loin, Japanese pepper paste

帆立入りこのわた真蒸　木耳煮
青海苔入汲上湯葉蒸豆腐　うるい  茗荷竹笹打ち

Scallop and sea cucumber guts dumpling, Cloud mushroom, Yuba and aonori-seaweed curd, Urui, Myouga

平目　横輪  車海老湯引き
わらび　三色梅型　紅蓼　山葵

Flounder, Tuna, Prawn
Bracken, Carrot, Radish, Pumpkin, Red tade, Wasabi, Soy sauce mixed with kelp, Plum sauce    

「雪の下」
百合根  金時人参　慈姑  芹  雲子酒煮乳化地  花独活

“ Yuki-no-shita ” ~ under the snow~
emulsified sauce mixed with cod milt on lily bulb, kintoki-carrot, arrowhead, and seri, hana-udo

・畑菜芥子和え
・稲荷寿司
・本諸子煎り出し
・のし梅板御神酒博多
・毛蟹玉子焼き　鶉黄身醤油
・蕪酢漬け　金時梅煮松葉差し

・hatake-na with mustard
・inari-sushi
・hon-moroko
・plum jelly with sake lees
・ried egg with hair crab, soy sauce with quail egg yolk
・turnip and kintoki-carrot  on pine needle

甘鯛酒塩焼　蕪蒸焼　唐墨粉　若ごぼう蕗の薹和え

Grilled tilefish, Turnip, Young burdock with butterbur paste, Karasumi (mallet raw) powder

ノレソレ酒煮  掛け出汁  三つ葉  すり生姜　山菜かき揚げ

Noresore (conger eel fry), Deep fried wild vegetables, Mitsuba

桜鱒と蕗ご飯

Steamed rice mixed with cherry trout and butterbur stem, kinome

絹ごし　粉山椒　白味噌仕立て

Tofu in white miso soup, Japanese pepper powder

いちごみつ豆

Mitsu-mame
red peas, strawberry, kumquat, nori-fu, soy-milk jelly, with strawberry syrup

下萌えきんとん

Shitamoe-kinton
black bean and pea paste dumpling