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南草津・セジール。
東京の有名人気店等で腕を奮っていた溝口シェフが就任し、イタリアンにリニューアルしてちょうど1ヶ月経って訪問。
これ絶対料理してる人楽しいんだろうな〜、ていうのが伝わってくるお皿たち。
一度のコースに牛の色んな部位が使われてたり、また、その牛というのも経産牛だったり熟成されていたりで。そしてイタリアンといってもシェフお得意の、イタリアの様々な土地の牧歌的風景が浮かんでくるような地味深い仕上がり。
なんか、今まで出会った事のない切り口のコースで物凄くマニアックになった気分。
シェフが自由にのびのび楽しんで作ってるならまた是非訪れて新しい一面を見せて欲しいです。