Happy New Year 2024 "Kyoto Cuisine in Kyoto Okazaki Supervised by Ajimano Exquisite Gorgeous "Suiyanagi"

【 Happy New Year 】 We pray for the safety of everyone who has suffered enormous damage from the Noto Peninsula Earthquake in Reiwa 6, an earthquake that swept in during New Year's Day and observed a maximum seismic intensity of 7。 Thank you very much for your patronage of the web magazine lade during the past year。 2024The year is Koshin、It will be the Year of the Dragon, which is also the year of birth of the master of our house。 「龍の如く猛々しく新しいことに挑戦する年」 皆様のより一層のご支援・ご鞭撻を賜りますよう心よりお願い申し上げ 新年の挨拶とさせていただきます。 Thank you for your continued support of your dog Chocolat this year。 This year's New Year's flowers to welcome the New Year、Like last year, I asked "Hanakoubo Kitano"、An arrangement using a vertical and powerful bamboo tube as if a dragon soars to the heavens。It's a warm winter and a new year、Rain forecast is coming earlier、Fortunately, New Year's Day was blessed with good weather。Feel the warm sunshine、It was a comfortable New Year's Day without the need for heating appliances.。 As in the past、In the morning, the couple stood in the kitchen.、Although I work hard to prepare this and that、This year, like last year, we will order and enjoy the festive dishes。This year, he is the fourth generation owner of the 126-year-old "Kyoto Cuisine Ajimano" in Okazaki, Kyoto.:Daisuke Kashimoto supervised by、New Year's Day of Mouth Happiness at the Finest Gorgeous "Green Willow"。In a three-tiered paulownia box with high pedestal work, colorfully laid out、Each weight is equipped with high-quality ingredients in a well-balanced manner, and the motto is "delicious even when cold"。Using lucky charm ingredients、You can see that each dish was cooked with a commitment to the ingredients and manufacturing method.、You can enjoy the elegant taste unique to Kyoto cuisine、An elegant festival suitable for the new year。 Exquisite Gorgeous Weight Suiyanagi Ichi no Shige Kumquat with Leaves / Black Sesame Paste Pie Baked / Nodokuro Gabion Lotus Root / Fuyu Persimmon and Turnip Eggplant / Lobster Yellow-Flavored Mayo Grilled / Sweet Potato Lemon Braised / Wakakusa Thick Grilled Egg / Kazuko Tosa Pickle / Seafood Colorful Salad / Abalone Steamed / Hokkai Mashed Wasabi / Rice Making / Green Kelp Roll / Temari Mochi and 14 items with lobster and boiled abalone as the main dishes。 Finest Gorgeous Weight, Suiyanagi Sushi, Boiled Conger Eel Kenchin, Small Sea Snapper, Grilled Sea Snapper, Nishiki Chicken, Pounded Burdock, Brown Sugar Roast Pork, Grilled Chicken with Salt Koji, Boiled Shrimp with Salt, Boiled Red Azuma Honeydew, Baby Ayu Stewed Bitashi, Uguisu Tofu, Ichō Fu, Momiji Fu, Pickled Ham with Orange, Paprika, Red Yellow, Shrimp Sayori Terein, Yellow Flavored Sushi, Pickled Octopus, Chinese Jellyfish, Pickled Cucumber, and 18 Items.、The weight of the crossbow that stretches out your hand。 極上絢爛重 翠柳 参の重 Cranberry walnuts / Dried tomato compote / Nishiki egg / Apricot syrup pickled / Kasumi plum / Ebi Naruto cheese egg / Apple kinton / Chestnut honeydew stew / Red and white eggplant / Seasoned salmon roe / Black bean honey stewed from Tamba Sasayama / Red fish Saikyo grilled / Silver salmon ginjo kasu pickled / Silk pods / Takano Kenchin / Manganji chili pepper / Carrot twisted plum / Simmered with wormwood noodles / Simmered with shiitake mushrooms / Grilled yuba、Enjoy a total of 52 items of three-tiered weight that are tailored without sparing any effort。 "Twelve kinds of sashimi centered on the tuna large toro"、Tuna、Red meat、Cold 鰤、Sea bream、Flounder、Horse mackerel、Scallop、Shrimp、Salmon、How much、A luxurious assortment of Tsukijimaru Taka's tamagoyaki and 12 kinds。 "Hokkaido crab" This year's crab is available at a surprisingly good price even with a large capacity.、A satisfying "sloppy crab" packed with meat up to the tips of the fingernails。 "Nigiri Sushi Gokan" Every year、On New Year's Day, the owner's nigiri sushi is held while remembering the time when sushi lovers were so strong that they stood at the counter as sushi chefs。From the foreground, the main tuna large toro、Shrimp、Scallop、Greater amberjack、Shrimp and how much warship Gokan。 "Hokkaido spilled salmon roe with gold leaf" commonly known as:It would not be an exaggeration to say that it is gout sushi "spilled salmon"。Fill a bite-sized crisp with this and how much、Your favorite sushi that will make you smile even though you are about to drown in your mouth when you bite into it in one bite。 The popular program "Zawatsuku! New Year's Eve" broadcast in the "Japan people's favorite food ranking Tetsuko Kuroyanagi & Shinichi Hatori and the 1st place championship"、"Sushi" won the glorious first place。We love it too。 "Kanto-style ozoni" Daikon、Carrot、Turnip、Taro、After boiling each ingredient in Japanese-style broth、Light soy sauce and mirin、Add a little Japan sake、Combined stew、A light Kanto-style ozoni made by grilling freshly pressed rice cakes with BALMUDA and then serving them。 From morning to noon on New Year's Day、Surrender to the gradual flow of time、A special time to relax with the family。 This year, we will compare the drinking of "Kubota Manju Junmai Daiginjo" and "Rokunokoshishu Junmai Daiginjo" from Niigata's famous sake "Asahi Shuzo"。 Drinking Japan sake on New Year's Day has become a staple in our house.、Every year、I decide on a theme and enjoy comparing drinks。 "Rokuno Koshishu Junmai Daiginjo" has a depth suitable for the highest peak of the "Koshishu series"、Layers of flavor elements、Show various expressions "Rokunokoshishu Junmai Daiginjo"。 "Kubota Manju Junmai Daiginjo" With a gorgeous aroma and a plump taste of deep sweetness、Feel the rich time "Kubota Manju Junmai Daiginjo"。 New Year's BGM to welcome the new year、Playing the koto's "Spring Sea" etc.、While being soothed by the sound of a professional player、Pull out the koto, which has not been touched recently, and tune it。I want to play together as a couple for the first time in a long time。 Lighting artist "Toshiyuki Tani" work "RON (侖)" If it's a normal New Year's、Tea sweets are the place to receive kamisei sweets.、This year, I was lucky enough to be able to make a reservation for the limited edition "Japanese chestnut galette des rois" at the end of the year from the popular baked confectionery shop "épanouir".、Let's get this。What is "Galette des Rois"?、With traditional French New Year's sweets、A simple pie baked with almond cream。"Loi" means "king's galette"、There is a small ceramic doll (phebe) inside.、The person who won the phebe when cut into pieces and ate、Be the king of the day、We are blessed by everyone。And、It is said that the good fortune lasts for one year.、It is truly a "traditional confectionery that carries happiness"。 Baked confectionery shop "épanouir" limited edition "Japanese chestnut galette des rois" Épa's galette des rois、Marron pie made using Kakegawa's Japanese chestnuts that arrived last fall。In a crispy puff pastry with delicate and beautiful incisions and elegant almond cream、Japanese chestnuts that are satisfying to eat are now available.、The gentle sweetness of moist and rich Japanese chestnuts spreads throughout your mouth.、Blissful coffee time。Who won this year's fabe of our house、Please come to the New Year's greeting at the right time、Ran-chan, my friend's daughter who accompanied me to tea。When I put the attached crown on it, a cute princess was born。 The damage caused by the earthquake seems to be an unpredictable situation.、 I hope that everyone will continue to be safe and that this year will be a peaceful one for all of you.。...

Kaiseki cuisine "?. trees" Chrysanthemum Yukino Inoue from shopkeepers Kyo courses take advantage of local ingredients in cooking method!

浜松市を南北に走る遠鉄電車「赤電」の第一通り駅から西へ50mほど歩くと京都・祇園の老舗料亭「菊乃井」から贈られた暖簾を掲げこじんまりと佇む「懐石 いっ木」。 Have a head office in the center of Kyoto、 東京は赤坂に支店を持つ京料理の老舗「菊乃井」で修行を積まれた一木敏哉さんが独立され、 2006年9月15日にオープンされた日本料理店です。 Capital cooking method、The painstakingly crafted seasonal and local ingredients and finished food、 「利酒師」の資格を持つ店主が厳選された日本酒とのひとときを楽しめます♪ 店内は、Solid one piece 6 seat counter and digging, and 1 room of kotatsu style private room (4 Pax)、 店主との距離が近いこじんまりとした造りとなっています♪ 店主・一木俊哉さん 静岡の森町出身の一木俊哉さんは、 The Tsuji Gakuen cooking technology professional school graduates、京都・祇園の老舗料亭「菊乃井」にて修行を積まれ、 Desired independence in Shizuoka in the local、2006September, 15th.、ここ浜松市にて「懐石 いっ木」を開店昨年の2015年5月には「EXPO2015MILANO(ミラノ国際博覧会)」に静岡代表として参加され、 Said the cornerstone of Japanese "dashi" theme is responsible for demonstrations of the best soup of dried bonito、 Now registered on the UNESCO intangible cultural heritage、Has been attending convey the essence of the attention around the world, Japanese。 Also、「利酒師」の資格も持たれているため、 "Sake" can't miss the Japan food culture was hired as food in sake、 Using homare Fuji sake rice, Shizuoka Prefecture's own Prefecture sake 20 several kinds is divided into different types、Experience with several types of、 静岡県が誇る地酒の魅力を存分にアピールされてきたそうです! 一介の店主に留まることなく、Food and nutrition for eyes、 Has been aimed at the many activities related to food。 On this day、個室ですいどうや「北伸」の代表取締役の馬場広行(通称馬場っち)と懇親会「遠州灘産天然とらふぐ」を取り入れたおまかせコースをいただきます♪ 汲み出し「遠州のレモン湯」 遠州で取れたレモンを用いた、Sweet Sour lemon water。 Drinking warm lemon water ago meals included more citric acid、 Eat sugar and fat's is working to turn them into energy、 And activation in irritating the gastrointestinal、食欲も湧いてきます♪ 「食前酒」 店主がその日毎に厳選する食前酒で気分良く口を潤します♪ 「ザ・プレミアム・モルツ」 華やかな香りと深みのある上質なコクと旨味を味わいます♪ 先付け「遠州灘の天然赤いかの揚げしんじょう 十八穀米のフランス産冬トリュフの餡かけ」 トリュフの香り立つ、Red or deep fried rock wearing a thick strong bean w、 Soggy is not soggy and soft finish、イカの風味が楽します♪ 煮物椀「遠州灘産甘鯛の西京蒸し すまし仕立て」 遠州灘産甘鯛を西京味噌で寝かし、Steamed、Daikon radish、Rape blossoms、Yuzu。 ほんのりと西京味噌の香りが感じられる甘鯛に菜の花で春の味わい♪ 八寸「3人前の盛り」 本日のお寿司は、Crab which has seen around sushi、Daikon sushi salmon。 Enshū-one black chicken liver sauce with kumquat、Tanba black soybean、Mullet roe、Shrimp、Soup egg rolls、Romanesco。 Leek tasai、Pat burdock and Spanish mackerel and plum、煮凝ri、Such as salmon ROE。 一品一品が酒の当てになります♪ 「利酒セット(純)」2,500円  店主がセレクトした3種類のお酒を一度に楽しめるお得なセットです清水「英君」搾りたて純米酒。 The rice and 5 million stone and use the "center point"、60% milled.、Alcohol content is 16-17 degrees。 Dry fruity taste.。 袋井「國香」無濾過の特別純米酒。 Yamada Nishiki and use 5 million stone、60% milled.、Alcohol degrees 17 to 18 degrees。 Umami in plump aroma and nose to palate、Aftertaste is out of。 島田「若竹 鬼乙女涙」特別純米酒。 Rice and use 100% homare Fuji, Shizuoka Prefecture、60% milled.、Alcohol content is 16 degrees.。 In a refreshingly crisp scent、Have plump and lightly balanced taste。 季節限定の日本酒3種が並びます♪ お猪口はそれぞれに好きなものを3個選べますお造り「御前崎産鰆 遠州灘産天然平目の昆布〆」 御前崎産の鰆と遠州灘産の天然平目の昆布〆、Seaweed、Red-core radish。 「遠州灘産天然とらふぐのてっさ 三河人参ドレッシング掛け」 遠州灘で漁れる天然のとらふぐのてっさは、Fragrance、Flavor、Wear loose、Boasts a crunchy。 A green onion with Ponzu sauce sashi also is good、塩と胡麻油がお勧めです♪ 遠州灘産天然とらふぐを様々な調理法を用いてホームパーティで楽しんだ時の様子は下記URLをクリック! 冬が最も旬となる「河豚」贅沢な白子入りで我が家で楽しむ「ふぐ鍋」パーティ! http://lade.jp/diary/house-cooking/48885/ 焼き物「引佐鹿と遠州地場野菜の陶板焼き 苺ソース仕立て」 引佐の鹿と地場野菜の芽キャベツ、Peanut pumpkin、大根を陶板焼きを 甘味とコクのある苺ソースでいただきます。 Ceramic plates are hot so、鹿肉が硬くなり過ぎないように注意しましょう! 強肴「引佐猪のぼたん鍋」 引佐の猪をお揚げ、Burdock root、Carrot、Daikon radish、蒟蒻と一緒に味噌味のぼたん鍋でいただきます! 「ひれ酒」 鰭の出汁が日本酒に溶け出し、Fin natural Blowfish enjoy savory flavor liquor。 Fins and drink、In the early postwar period originally circulated only a thin shoddy cheap liquor、 何とか旨い酒を飲もうとした人々によって生み出された知恵酒とされています♪ ご飯「遠州天然とらふぐの雑炊」 「ふぐ」の〆といえばやはり雑炊でしょう。 The flavor of an elegant soup I can't believe my porridge、さらさらと軽くいただけてしまいます♪ 水菓子「三ヶ日蜜柑のアイス 金時人参のケーキ 静岡県産ネーブルオレンジ」 「浜松産紅ほっぺ レインボーレッドキウイ 林檎のワインジュレ掛け」 「森町のお茶山吹撫子」 金時人参の鮮やかな色合で、Cake and asparagus、Guests can enjoy a gentle sweetness。 店主の地元である森町が生んだ有機・黒麹発酵茶の健康茶である「山吹撫子」は、 Citric acid and catechin、In the rich natural ingredients help to health and beauty, such as dietary fiber contains lots of organic weight loss tea、 癖が少なく優しい甘味と味わい深いコクが楽しめ美味しいです♪ お茶菓子「浮島」 浮島(うきしま)は、Jam ingredients、Egg、Joshin powder、Wheat flour, steamed is a plus。 Moist and fluffy and finished the stickiness of the egg whites and flour。 Serve with green tea。 Even while sticking with us、また日本料理の愉しみ方の1つですね♪...

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