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カワハギの肝和え
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トラフグを捌いています
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トラフグ唐揚げ
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松葉蟹の茶碗蒸し
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蟹の身もたっぷりです
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真鯛と金目鯛のお作り
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安肝ソースと海苔
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お造りは安肝ソースと海苔でいただきます
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ノドグロと若布の椀物
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大きなノドグロの切身を焼いて椀物に
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痛風ソーメンはフォアグラであえた素麺にキャビアろカラスミといくらトッピング
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海鼠と百合根の飯蒸し
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走りの筍と鰆
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トリュフご飯の土鍋
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トラフグの白子
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右端は卵黄
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すき焼き用の和牛
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トリュフの絨毯爆撃
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サクッと掻き混ぜて
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トラフグの白子をトッピング
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更に追いトリュフをぶちまけろ
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2杯目はすき焼き和牛にウニと卵黄に追いトリュフ
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デザート
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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
割烹料理店でコースをお願いすると〆の食事にはほぼ例外なく土鍋ご飯が供されるが、それまでの料理でほぼ満腹になってしまうので、味見程度に一口程度いただくだけなのが常ですが、この店は〆の食事がメイン料理のような構成なので食べないわけには行きません。
酒と塩と油で味をつけて炊いたご飯に黒トリュフをこれでもかと削りかけて、蓋をしてしばらく蒸らしたトリュフご飯を茶碗に盛り付ける訳ですが、その上に天然トラフグの白子を丸々1個載せて一膳、すき焼き風の和牛の上にたっぷりの生うにに卵黄をかけて一膳で、それぞれに更に追いトリュフをたっぷりかけてくれるという贅沢さでした。
これほど大量のトリュフを一度に食べたのは初めてで、トリュフの香りが半端ない。
この〆に辿り着くまでには巧妙なコース仕立てが仕組まれている。
先付はカワハギの肝和えに壬生菜のおひたし。最初の一品として食欲を盛り立ててくれる。
揚げ物は天然トラフグの唐揚げ。目の前で捌いていた大きなトラフグをカラッと揚げてあり、香ばしい衣の下から真っ白でふわっとした身が現れ、その旨味が口の中に広がる。さすが天然トラフグは文句なしに美味しい。
松葉蟹茶碗蒸しの蓋を開けるとたっぷりの蟹味噌が目に飛び込んでくる。
スプーンを入れてみると松葉蟹のほぐし身が顔を出す。
蟹味噌と卵の相乗効果でガツンとした味わい。
向付は真鯛と金目鯛の刺身を海苔の上に安肝のペーストを載せた上において、薬味と一緒に食べるという趣向で淡白な白身をあん肝の濃厚な旨味でくるんで妖艶な味わいです。
椀物はノドグロと若布。出汁の旨味にノドグロのふっくら柔らかい身に皮目の脂の甘さを若布の爽やかな風味をあわせてしつこくないのが流石です。
凌ぎは素麺にキャビアとカラスミとイクラが乗っている。
素麺は薄茶色だから変だなと思ったらなんとフォアグラで和えてある。
通称「痛風ソーメン」と呼ばれているのも納得の味です。
次の焼き物が焼けるまでのつなぎにと、海鼠と百合根の素揚げの飯蒸しが出て、続いて焼き物は走りの鹿児島県産の筍と鰆の焼き物で春の気配を感じさせる演出です。
ここまでプリン体まみれの料理を揃えて仕上げにトリュフをこれでもかと振りかけられると参ったという感じで、日本酒は料理に合わせてお任せで選んでもらいましたが、一人娘、雅山流、木村式奇跡のお酒純米雄町、一の蔵無鑑査本醸造、きりんざん、越の寒梅 麗、七賢
と7種類も呑んで良い気分です。
4月には近くの四谷4丁目に移転し個室も3室を設けるとのことなので少しは予約が取りやすくなるのではないでしょうか。