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| 堺筋本町の日本紐釦横の【京のおばんざい 小町】 >> おしながき >> 季節の料理 |
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【京のおばんざい 小町】の「夜の料理」は
旬の食材にこだわり、季節毎に料理が変わります。
また、毎日の仕入れ内容でも料理が変わります。
掲載のメニュー以外にも色々と、
その他 約５０種類の料理を準備してお待ちしています。 |
 春の料理の一例 |
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● 小芋
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● 京芋とひよこ豆
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● まびき菜そぼろがけ
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● うどと菜の花
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● 春菊とエノキゆず浸し
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● かす汁風煮物
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● 豚角煮
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● 牛肉と焼豆腐
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● ぶりあらだき
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● 新玉葱ソテー
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● お造り盛り合わせ
（かんぱち・いか・活たこ・のれそれ・しめさば）
−−−−−−−−−−−−−−−−−−−−−−＞ １，５００円
● お造り（中とろ）
−−−−−−−−−−−−−−−−−−−−−−＞ １，５００円
● ぶり照り焼き
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● 関さば干もの
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● 和牛塩焼ぽん酢
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● あんこう唐揚
−−−−−−−−−−−−−−−−−−−−−−＞ ９００円 |
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| 夏の料理の一例 |
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● こいも
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● 夏野菜煮浸し
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● 京都上加茂産田鵬キューリ
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● はもの白ウリあんんかけ
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● 穴子とお麩
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● 丸茄子みそかけ
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● 冷たいかぼちゃの茶碗蒸し
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● 豚角煮
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● 鰆南蛮漬
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● 牛肉とれんこん
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● はも皮酢のもの
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● お造り盛り合わせ
−−−−−−−−−−−−−−−−−−−−−−＞ １，５００円
● お造り（平目）
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● お造り（かつお）
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● お造り（いさき）
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● お造り（とびうお）
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● お造り（活たこ）
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● お造り（中とろ）
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● 赤貝
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● 牛肉たたき
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● 焼きもの（めざし）
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● 焼きもの（糸より）
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● 焼きもの（ほっけ）
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● にしん明太子
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● 鮎風干し
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● 甘鯛からあげ
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| 秋の料理の一例 |
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● こいも
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● 地鶏つくねと白菜のたいたん
−−−−−−−−−−−−−−−−−−−−−−＞ ６００円
● 鹿ヶ谷かぼちゃそぼろかけ
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● ぶり煮付
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● かにつみれときのこのごった煮
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● 豚スペアリブとあつあげ
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● 豚角煮
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● 銀杏
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● まこもたけ
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● たこ（活）のゆずごまソース
−−−−−−−−−−−−−−−−−−−−−−＞ ９００円
● お造り盛り合わせ
−−−−−−−−−−−−−−−−−−−−−−＞ １，５００円
● お造り（かつお）
−−−−−−−−−−−−−−−−−−−−−−＞ １，２００円
● お造り（活たこ）
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● お造り（剣先いか）
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● お造り（あじ）
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● お造り（かんぱち）
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● お造り（ほたて）
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● 生ウニ
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● はも
−−−−−−−−−−−−−−−−−−−−−−＞ 一，二００円
● 焼きもの（かます開き）
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● 焼きもの（あじの塩焼）
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● いわし明太子
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● 焼きもの（太刀魚）
−−−−−−−−−−−−−−−−−−−−−−＞ １，２００円
● はもと松茸小鍋
−−−−−−−−−−−−−−−−−−−−−−＞ ２，２００円
● 和牛サーロイン
−−−−−−−−−−−−−−−−−−−−−−＞ １，５００円 |
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| 冬の料理の一例 |
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● 小芋
−−−−−−−−−−−−−−−−−−−−−−＞ ４００円
● 牛たんとロールキャベツ和風だし
−−−−−−−−−−−−−−−−−−−−−−＞ ７００円
● さわらけんちん
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● 豚角煮と冬野菜
−−−−−−−−−−−−−−−−−−−−−−＞ ８００円
● 牛肉と山芋煮物
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● ほたてと山芋バター焼き
−−−−−−−−−−−−−−−−−−−−−−＞ ７００円
● かきの治部煮
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● もろこ焼
−−−−−−−−−−−−−−−−−−−−−−＞ ６００円
● お造り盛り合わせ
−−−−−−−−−−−−−−−−−−−−−−＞ １，５００円
● お造り（中とろ）
−−−−−−−−−−−−−−−−−−−−−−＞ １，５００円
● お造り（まぐろ）
−−−−−−−−−−−−−−−−−−−−−−＞ ９００円
● お造り（びんちょう）
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● お造り（平目）
−−−−−−−−−−−−−−−−−−−−−−＞ ９００円
● お造り（ほたて）
−−−−−−−−−−−−−−−−−−−−−−＞ ９００円
● お造り（あおりいか）
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● お造り（ぶり）
−−−−−−−−−−−−−−−−−−−−−−＞ ９００円
● お造り（生ガキ）
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● かれい焼
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● いわし明太子
−−−−−−−−−−−−−−−−−−−−−−＞ ７００円
● ぶり照り焼
−−−−−−−−−−−−−−−−−−−−−−＞ ７００円
● あんこう唐揚
−−−−−−−−−−−−−−−−−−−−−−＞ ８００円
● 和牛サーロイン
−−−−−−−−−−−−−−−−−−−−−−＞ １，５００円 |
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