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前菜 旬菜盛り込み
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前菜 旬菜盛り込み
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前菜 ○湯葉寄せ無花果茶豆ソース
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前菜 ○鱧子と菊花浸し
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前菜 ○かます奈良漬け小袖寿司
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前菜 ○飛龍頭蟹餡
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前菜 ○梨と帆立葡萄酢ジュレ
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椀物 ○鱧と餅粟茸薄葛仕立て
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造り 伊勢海老と旬魚盛り込み
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造り 伊勢海老と旬魚盛り込み
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水貝 伊勢志摩産地鮑
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焼物 松坂牛溶岩ステーキ
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煮物 松茸と金目鯛の小鍋
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食事 伊勢海老土鍋御飯
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食事 ○伊勢海老土鍋御飯○伊勢海老赤出汁○香の物
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伊勢海老土鍋御飯の卵餡掛け
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水物
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水物 ○焼き芋のムース○マスカット○林檎
○カルピス練乳グラニテ
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甘味 ○季節の落雁
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白ワイン
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こんな時期だから、お伊勢さん詣りしましょう。
駅から近い『伊勢外宮参道 伊勢神泉』に宿泊しました。旅館の一階にある『伊せ吟』さんで、夕食です♡
仕切られたテーブル席…安心です。
綺麗に盛られた前菜と白ワインで始めます。どれも、お酒に合うわぁ〜٩(๑❛ᴗ❛๑)۶
優しいお味の椀物…ほっこりします。
楽しみにしていた御造りの盛合わせ…大好物の伊勢海老の甘味が堪りません(*'▽'*) 鮑もコリッ!コリッ!
松坂牛は、熱々の溶岩の上で、サッと炙っていただきます♪脂が美味しい♡
松茸と金目鯛の小鍋は、土瓶蒸し風で良いですね♪
〆のご飯まで、『伊勢海老の土鍋御飯』香ばしい海老の香りで美味しいです。次は、とろとろの卵餡を掛けていただきます。コレが、私…大好き❤残さず食べきっちゃいましたσ(^_^;)
最後に、落雁なんて渋いです。今まで、あまり好きではありませんでしたが…一番美味しいかも♡
とても満足♡ごちそうさまでした(๑>◡<๑)