料理旅館『呑龍』さんの計らいで思い出の会席料理に舌鼓♪ : Donryuu

My wife and I had a kaiseki meal for lunch at Cuisine Ryokan and Auberge ``Donryu.'' It's been a long time since I last visited Mr. Donryu, which is located quietly on the side of a small mountain, since I attended a wedding 25 years ago, but I was moved and delighted by the unchanged appearance. First of all, we are welcomed with a welcome drink of matcha (Japanese Japanese Confectionery) in the lobby of the hotel, and then the hostess guides us to the Japanese-style guest room ``Seiju no Ma''. The proprietress and his wife chat and hear some unexpected words. Surprisingly, today's kaiseki meal was an almost perfect reproduction of the food served at the ceremony 25 years ago. Even though I only briefly told them my purpose when making the reservation, I am humbled by the attention they paid to my surprise. I was also surprised at how carefully the materials from that time were preserved. And just as the landlady was about to leave the room, she received a souvenir from the landlady, who was on a business trip today, with the words ``Hono Koki'' written on it. Inside was a fine teacup. Let's enjoy the delicious food. [b: [Special Lunch Kaiseki Cuisine]] (5,000 yen) ◇ Appetizer: Soft boiled octopus ◇ Hassun moroko, boiled live tiger prawns, candied chestnuts, duck loin orange, ginger with sweet vinegar ◇ Sashimi Black sea bream, amberjack, Tuna, scallops, green seaweed with agar ◇ Simmered dish winter melon, pumpkin, okra, mugwort gluten, shrimp, fried eggplant ◇Steamed dishes Chawanmushi (shimeji, ginnan, chicken, shrimp, mitsuba) ◇Grilled dishes Grilled shrimp with mayonnaise ◇Nabe Mikawa Jidori Hatcho Miso grilled on a ceramic plate (Mikawa chicken, tofu, shimeji mushrooms, green onions) ◇ Fried food eggplant minced chicken with Hatcho miso dengaku ◇Red dashi (Haccho miso) Kanpachi, mitsuba, rolled gluten ◇Spices Shibazuke, seared burdock, beetroot Cod ◇ Water melon [b: [Alcohol]] ◇ Cold sake Kazuki ◇ Warm sake Hisashi ◇ Beer (Asahi Super Dry) We are particular about the freshness of the ingredients, and the ingredients are not only delicious, but also beautifully presented and served, making them a feast for the eyes. He gave it to me. The dishes made with Donryu's signature Hatcho miso were also very delicious. The timing of the food being delivered was perfect and I was able to enjoy it very comfortably. I don't remember much about the dishes from back then, but I'm sure everyone was happy and satisfied with the content. Through the food and customer service, I was able to understand why Donryu, which is celebrating its 48th anniversary this year, has been loved for many years. In the lobby, you can purchase souvenirs such as the popular instant Hatcho red dashi ``Mamejosho'' made with Hatcho miso, and the local retort Grand Prix gold medal winning ``Miso Curry''. Previously, they had been selling original products as a tenant on the 4th floor of Chubu Centrair International Airport (Centrair) for about seven years, but they have now withdrawn due to various circumstances. When we left, the landlady and manager bowed their heads deeply to see us off. This is a personal matter, but I married my wife here in October 25 years ago, and it was our silver wedding anniversary, so the two of us shared our memories of those days while sharing chopsticks and cups. The 500th Kiriban was a wonderful and memorable review. I was able to continue reviewing at my own pace thanks to the support of my wife, as well as the warm guidance of MyReview and the people who visited <(_ _)>