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せいろ (2015/08)
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すだち蕎麦 (2015/08)
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大海老 と 鱚 の天麩羅 (2015/08)
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わさびの茎の醤油漬け (2015/08)
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揚げ茄子の蕎麦汁漬け (2015/08)
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わた入り 干しするめいか (2015/08)
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さつまあげ炭火焼き (2015/08)
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貝柱と三つ葉のかき揚げ (2015/08)
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生ビール (2015/08)
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伯楽星 (2015/08)
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(2015/08)
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壁にかけられた、貼られたメニュー達
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黒板のメニュー (2013/04)
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菜の花のおひたし (2013/04)
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茄子の煮おろし (2013/04)
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大海老天 (2013/04)
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桜海老と新玉ねぎのかき揚げ (2013/04)
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ほたるいかの返し漬け (2013/04)
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鴨南蛮 (2013/04)
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鴨南蛮の鴨汁 (2013/04)
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鴨南蛮の蕎麦 (2013/04)
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カレー南蛮のカレー (2013/04)
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カレー南蛮の蕎麦 (2013/04)
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きのこ と かき揚げ天かけ
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海老かき揚げせいろ
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岩手いわい鶏 炭火焼き
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揚げだし豆腐 蕎麦の実
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きのこと菊花のおひたし
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丸茄子の鶏そぼろあんかけ
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霜降り豚炙り焼き
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きのことかき揚げ天かけ の ”かけ蕎麦”
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きのこ と かき揚げ天
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海老かき揚げせいろ の 蕎麦
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その蕎麦のアップ
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海老かき揚げ
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今月のおすすめメニュー
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定番メニュー
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Instagram (bottan222)
ーーーーーーーーーーーーー
2021/01
この1ヶ月、お鮨を食べていないので今日は鮨だと目白の ”鮨 渓山” さんへ予約をしていなくても2席ぐらいは空いているだろうと伺いましたが生憎満席、最近、”鮨 渓山” さんて混んでいることが多いです、次は予約をして伺いましょう。
それで近くの此方へ、5年以上ぶりの訪問となりました、此方は30%の入り、蜜を避けてお客さんがいないテーブルに着席。
まずは、「生ビール(小)」 で乾杯です、飲みながらメニューを見ます、此方は神楽坂の ”蕎楽亭” ほどではありませんが居酒屋のようにつまみがあり、〆にお蕎麦を頂きます、今日、決めましたのは次の通りです。
「茄子の煮おろし」
「山葵の茎の醤油漬け」
「大七 生酛 純米 の温燗」
「国産大豆の冷奴」
「さつま揚げ 炙り焼き」
「大七 生酛 純米 の温燗」
「貝柱のかき揚げ」
「せいろ」
大七の温燗を飲みながらツマミ類を頂く、いつもながら、ちょっと幸せを感じます、大きな ”貝柱のかき揚げ” が半分以上残っておりましたので、これをおかずにせいろ蕎麦を頂きました、お蕎麦が江古田の ”じゆうさん” さんや ”蕎楽亭” さんぐらいに美味しかったら月に一度は伺うのですが、それがちょっと残念、でもツマミ類が美味しいから許せます(笑)。