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特産松阪牛コーンビーフ
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コンソメスープ
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特産松阪牛マルの刺身
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サラダ
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キムチ、ナムル
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松阪牛タン
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神戸牛ヒレ
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センマイ
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神戸牛テールとタンの煮込み
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特産松阪牛ハネシタ
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特産松阪牛ロースのねぎま
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冷麺
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特産松阪牛三角バラ
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特産松阪牛特上カルビ
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神戸牛ハラミ
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神戸牛ホルモン、レバー、ミノ
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龍の瞳
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カレー
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カレー
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メロン
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
銀座にある焼肉店。
焼肉割烹、焼肉ダイニング、と言った方が適切か。
使用される牛肉は、この日は、特産松阪牛58カ月。
これと神戸牛を織り交ぜながらの焼肉を中心とした牛肉料理の数々。
とても素晴らしかった。
僕の生涯で最も忘れられない肉料理体験。
しっかりとした赤身の旨み。
それでいて、軽やか。
脂分もあるものの、脂の旨さで美味しいと言わせない、牛肉本来の旨み。
ちょっとレベルが違うというか、いや、次元が違う感じ。
きちんと丁寧に熟成されているのであろう、乳酸と思われるとても軽やかな酸味があり、
恐らくこれが、軽やかな味わいの正体。酸味と言っても、酸っぱい酸味ではなく、
コンソメスープや和風出汁を抽出したときに出てくるような微かな酸だったり、
マグロの刺身で感じるような酸。この酸は、醤油との相性がとてもよく、
この日出てきた肉料理のタレとも素晴らしい相性。
牛肉特有の繊維質は殆ど感じることなく、
咀嚼しても咀嚼しても、いくらでも旨みが出てくる。
繊維質が口の中に残らない。
旨み無限大。
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店内は、カウンタースタイル。
すべてお任せで焼いてくださる。
そして料理はコース形式。
最初から最後まで至れり尽くせり。
料理の内容は、焼肉が中心で、
肉刺身、コンビーフ、肉の煮込み、牛しゃぶ、といった牛肉料理も出てきて、
コンソメスープ、冷麺、といった牛肉出汁を使った料理も出てきて、
最後の方には牛肉カレー。
そんな感じで、牛肉がこれでもかこれでもかと繰り出される構成。
コース19品。このうち牛肉料理16品。
1品1品、しっかりとボリュームがあり、しかも牛肉も厚切りでたっぷり。
途中で腹パン。このため、ベルトを穴3つ分くらい緩めたｗ
焼肉高級店の多くは、脂分がたっぷりで、食後に結構胃が重たくなるのだけれど、
こちらのお店は確かにボリューム的に胃が重たくなるものの、心地よい満腹感。
幸せだね。
この肉質と、この料理と、このボリュームと、この雰囲気を考えると、
お店は利益が殆ど出てないんじゃないかと思える。
おすすめ。
訪れるときは、お昼を抜いて。