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ディナーの締めの鯛茶漬け
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お造り サヨリに、イカ
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アスパラ豆腐、アカニシ貝旨煮、平貝炙り、空豆
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朝食
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外観
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部屋
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部屋
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古民家ですが空調が効いて、暑さ寒さ対策に問題なし
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海を臨む部屋
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甘鯛、ワカメ、たけのこ 新鮮ワカメが美味かった
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しめ鯖に、トマトのジュレ
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鹿肉、ゼンマイ
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鯛茶漬け
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春なのでデザートは桜餅
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朝食 温野菜やジャムが良い
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温野菜はピューレや自家製マヨ系ソースで
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鞆の浦のシーサイドにある『潮待ちホテル(鴎風亭の系列)』には、古民家を改築した別邸が幾つもあり、その一軒、オーベルジュを名乗る『櫻や』(櫓屋ではありません)に宿泊しました。
泊まったのは『櫻や』。2023年5月オープンの古民家だけど出来立てホヤホヤ。
大正期に造られた木造2階建ての町家で、内装は昭和初期のイメージで仕上げられています。客室は2部屋あって、食事は1階のダイニングでいただきます。
福山駅から無料送迎バスで、鴎風亭まで移動して、そこでチェックインをして、その後、車で宿泊棟へ送ってもらいます。
◆創作ディナーコース
和食を基本にした、創作料理です。お造りからシメの鯛茶漬けまで、凝った魚介料理が続きます。
①引き立て鰹出汁、トマト土佐煮
②先付 アスパラ豆腐、アカニシ貝旨煮、平貝炙り、空豆
③ 饅頭おかき揚げ、ワタリガニ餡かけ、あわび茸
④椀物 若田椀 天然タイ酒蒸し 木の芽添え
⑤お造り アジ昆布 春キャべツ浅漬け 梅ソース、穴子の桜作り、細魚ウニ巻き、土佐醤油
⑥酢の物 太刀魚若狭焼、うるい
⑦肉 和風ローストビーフ、こごみ、野菜味噌
⑧鯛めし=鯛茶漬け
⑨水菓子 イチゴ、せとか、ティラミス 杏子ソース、桜餅
♪タイやヒラメが舞い踊り 〜 時間が経つのも夢のうち♪
サービスは部屋付きのお兄ちゃんが気さくで、保命酒のお奨めとかも教えてもらって、気持ちよく過ごせました。