Revisiting Kagaya Villa Matsuno Aoi: Dinner
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작성자 ul5fLP 작성일 24-10-23 16:33 조회 8 댓글 0본문
For dinner, we went to the restaurant on the second floor.
The restaurant where we visited before
↓
At breakfast, we sat at the counter and ate while looking at the view outside. This was fine, but it seems that the counter seats are gone and all the seats have become private rooms.
We were shown to the seat at the very back.
The seat looked like this.
Menu
Yayoi's menu for Reiwa 5
Sake tasting comparison of three types
It was set up from the beginning. I thought it was only available to first-time guests, but it seems that has changed.
Since it is all-inclusive, drinks at dinner are also free.
For the first drink, we tried a comparison of craft beers.
The glasses are also mini-sized, which is just right for comparing drinks.
After that, we had Jazzberry and Silk Ale again.
Aperitif vinegar
Matsuno Aoi original tomato and red shiso vinegar
*We use vinegar made by fermenting honey from Ishikawa Prefecture.
Appetizer
Abalone in a boat
Noto Ohama soybeans
Firefly squid, plum shell, spring wakame seaweed
Kelp with roe, Chinese yam, green onion
Clear soup
Clams in a tide-style sauce
Noto Kajime, seaweed, angelica, kinome
Different flavors
Tuna, shrimp, squid
Soy sauce and squid flakes salt
This is the chef's complimentary abalone sashimi
It's a really generous serving
Hassun
Steamed conger eel with cherry blossoms
Peas simmered in cherry blossoms
Tai roe, soft-boiled octopus
Nahana, grain mustard
Butterbur tofu, fuki miso
Fried smelt
Tomatoes pickled in red wine
Egg castella
Butterfly whole 10-cellar honey stew
Noto silk mozuku seaweed
Akanishi shellfish, cucumber
Plum wine served in a Baccarat glass
Choice of dish: Tanaitayaki Kuroge Wagyu or Nodoguro
Um, usually it's either Kuroge Wagyu or Nodoguro, but (I thought it was weird because they didn't ask me)
As a special service, they brought out two. I think it was a small portion though.
Kuroge Wagyu, grilled onion, new potato
Nodoguro, both were excellent.
Simmered dish
White fish boiled in kudzu
Bamboo shoots, mugwort gluten, fuki
Meal
Sea bream and bamboo shoots cooked in miso sauce
Kinjikusa pickled shiba
Sea bream and bamboo shoots cooked in rice. I was full, so I asked for a small portion.
Dessert
Kinoka Cherry jelly Cherry gelato Matsuno Aoi Catalana It was something like creme brulée, but it had more of an eggy feel than a custard feel. I ended with tea.
The main course of Nodoguro and Noto beef was delicious.
Also the abalone.
Night lounge
After going to the bath, I stopped by the lounge.
For my cocktail, I ordered a light Kahlua Milk.
I had udon noodles for a midnight snack.
They were small in size, so even after having a big dinner, I ate them all up in no time.
The restaurant where we visited before
↓
At breakfast, we sat at the counter and ate while looking at the view outside. This was fine, but it seems that the counter seats are gone and all the seats have become private rooms.
We were shown to the seat at the very back.
The seat looked like this.
Menu
Yayoi's menu for Reiwa 5
Sake tasting comparison of three types
It was set up from the beginning. I thought it was only available to first-time guests, but it seems that has changed.
Since it is all-inclusive, drinks at dinner are also free.
For the first drink, we tried a comparison of craft beers.
The glasses are also mini-sized, which is just right for comparing drinks.
After that, we had Jazzberry and Silk Ale again.
Aperitif vinegar
Matsuno Aoi original tomato and red shiso vinegar
*We use vinegar made by fermenting honey from Ishikawa Prefecture.
Appetizer
Abalone in a boat
Noto Ohama soybeans
Firefly squid, plum shell, spring wakame seaweed
Kelp with roe, Chinese yam, green onion
Clear soup
Clams in a tide-style sauce
Noto Kajime, seaweed, angelica, kinome
Different flavors
Tuna, shrimp, squid
Soy sauce and squid flakes salt
This is the chef's complimentary abalone sashimi
It's a really generous serving
Hassun
Steamed conger eel with cherry blossoms
Peas simmered in cherry blossoms
Tai roe, soft-boiled octopus
Nahana, grain mustard
Butterbur tofu, fuki miso
Fried smelt
Tomatoes pickled in red wine
Egg castella
Butterfly whole 10-cellar honey stew
Noto silk mozuku seaweed
Akanishi shellfish, cucumber
Plum wine served in a Baccarat glass
Choice of dish: Tanaitayaki Kuroge Wagyu or Nodoguro
Um, usually it's either Kuroge Wagyu or Nodoguro, but (I thought it was weird because they didn't ask me)
As a special service, they brought out two. I think it was a small portion though.
Kuroge Wagyu, grilled onion, new potato
Nodoguro, both were excellent.
Simmered dish
White fish boiled in kudzu
Bamboo shoots, mugwort gluten, fuki
Meal
Sea bream and bamboo shoots cooked in miso sauce
Kinjikusa pickled shiba
Sea bream and bamboo shoots cooked in rice. I was full, so I asked for a small portion.
Dessert
Kinoka Cherry jelly Cherry gelato Matsuno Aoi Catalana It was something like creme brulée, but it had more of an eggy feel than a custard feel. I ended with tea.
The main course of Nodoguro and Noto beef was delicious.
Also the abalone.
Night lounge
After going to the bath, I stopped by the lounge.
For my cocktail, I ordered a light Kahlua Milk.
I had udon noodles for a midnight snack.
They were small in size, so even after having a big dinner, I ate them all up in no time.
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