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鉄皮と白子。薬味は鉄刺のやつ。鉄皮に入れちゃったけどw
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もうね、酒が凄いのですのよ
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白子は個別で食べられます
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史上最高マグカップ（常滑焼）
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河豚鰭！
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サービスのカマ焼き！
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超！限定品！
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鉄刺です！トマトがモヒカンです
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おいおい…やったろうやないけ！
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もうね。旨いのよ
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器も酔っ払いました！
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また南知多にカエル。meさんのお花と。
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モヒカントマト
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フグ各部位の焼肉！
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ほらほら！旨そうでしょ？
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はい。どーーーーん！
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鍋具材にハート
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もー！旨いのです
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最高の唐揚げ
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瑠璃色の盃
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雑炊！もーーーー！雑炊w
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この海苔只者ではない
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翌日は強風波浪警報
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源泉がバシャバシャ
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メニュー
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久々の熱い書き込み失礼します。
長いと読まないから書いてもムダ。
でも、この長文が必要なんです。
料理長の山之口さんから「3月だけ懐石やらせてもらえる」とお知らせをもらいました。
ここで行かなきゃ漢がすたるぜ！
と、いうことで会社を休んで南知多へ（だって土曜日の予約埋まってんだもん）。
今回は「トラフグの河豚懐石」です。
スタートは柚子香る鉄皮。旨コリコリの鉄皮が盛り盛り。解剖学的に河豚皮を語る料理長。歯触りアクセントに白菜が混ぜ込まれている。鉄皮には白子が添えられている。味付けは酸っぱくないポン酢。「玉葱は別に食べてくださいね」って料理長…。熱いこだわりポイントが渋滞してます。
続いての腕ものはお澄ましです。具材は白子の天ぷら、香ばし焼きフグ鰭、ぷりぷり車海老。もうね、出汁史上最高のマグカップですよコレ（常滑焼の作家作品ですま）。白子とかとろけちゃうし、エビぷりんで、天ぷらの衣の甘さよ。
お造りはワザと厚切りのブリブリ鉄刺は生フグの長崎産。面白インパクトはマイクロ九条ネギ！小粒でネギネギしい！「また南知多に帰って来てください」と胡瓜カエルさん。そしてmeさんのエディブルフラワーが盛り盛り。そう、お花は全部食べ物です。
焼き物は河豚のガーリック網焼き。秘蔵の胡麻油が効いてます。もう、一気に韓国料理か？ホルモン屋か？ってほどにガツンとビール焼肉スタイル。クルクルと縮む肉がマジでホルモン。コレがまた、すげ〜旨い。
韓国から日本の口替わりは河豚のブツぎり。meさんのエディブルフラワー、日向夏ソースが爽やかです。「ともの世界」の常滑焼に盛られて…ます（綺麗だったなぁ。写真忘れたけど）
でっちり鍋は白子のスリ流しの出汁の味見から。もーー！旨いっす。あとは想像通りなので省略w
だって、マロニーがハートに盛られてるしw、日本酒が旨いに決まってるんだもん。
唐揚げは肋骨周りの肉を多めに残して作られたヤツ。コレは拘りの唐揚げ。ココでもギュンって日本酒からビールにニーズを持って行く。
最後は雑炊ですよ…。食えるのか？呑めるのか？
僕らは2合分（米&酒）ペロリでしたけど、なにか？
料理長の御飯なら、また行きまーす！