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3500円コースの1品
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ウチワエビ・若竹・メバルの銀あん仕立て
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プレミアトマト・極みと渡りがにのコラボ
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グリンピースのスリ流し
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イカゲソの煮こごり・3500円コースの1品
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牛タンのトリフ添え・3500円コースの1品
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刺盛り・3500円コースの1品
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ノドグロ銀あん掛け・3500円コースの1品
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あわびの焼きカラスミ添え
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カウンター
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8人用個室
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聚楽第
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フォアグラと三元豚マロンピューレ掛け
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太刀魚の木の芽焼き
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胡椒鯛・生バチ・スミイカ・ミル
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おしのぎ・あさりの飯蒸し
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車海老とサザエの白和え
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イガグリ蟹
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自家製豆腐と塩水ウニ醤油ジュレ添え
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穴子握り
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刺盛り イワシ・アジ・メジ中トロ・マダカ・鯛
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ワン物・吸口は黄柚子・帆立とスズキの真丈
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トラフグ白子焼き
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一番豚ヒレ肉炭火焼き
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八海山しぼりたて原酒・両関酒造 純米
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水引海老・ポン酢仕立てのサラダ
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湯葉の無添加雲丹のせ
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極みトマトとアボカド
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豊橋市合鴨たたき
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一箱7000円の極みトマト !
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黒砂糖みたいなみりん と走りのモロコシ
!
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鹿児島モロコシ三変化 !
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コースの刺身盛り
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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
再×5
料理人の真摯な姿勢は、ここの大将のためにある言葉かも・・・掛け値なしで池下ナンバーワン！
再×4
池下の和食ならまよわずこの店をススメたい。ワクワクさせる盛付け、素材、味。それに合う地酒。時が過ぎるのを忘れてしまう。
再×3
いつ来ても驚かされる！常に素材のマリアージュを考えている。池下に蓬左茶寮あり。
再々訪問
マキさんがホールを一人で切盛り。つかず離れずのもてなしで、いつも元気をもらい、今日も来て良かったと思わせてくれる。
大将は、料理の基本を押さえつつ、より美味しい料理を追求のため、分子レベルの調理方法も研究。トリフオイルに使用するトリフから最大限味を抽出には・・等今以上の味を求める真摯な姿勢に頭が下がる。
再訪問
新店舗移転後20日も経っていないのに、再訪問してしまいました・・・それだけ魅力的な店と言うことかも。味・器・雰囲気・会話によるもてなし全てそろう店はそうそうない。独創的あしらいや盛付も目を見張るものがある。
池下の一押し割烹 !
初訪問
30 年間飲み歩いて、凄いと感じた料理人は二人。ひじりの佐藤さんと華丸吉日の郷津さんだけ。今日三人目の料理人が現れた。蓬左茶寮の松本さん。蓬佐茶寮とは、明治以前の言葉で熱田神宮の北に栄える食事処と言った意味。
どんな有名店で修行したかは、興味がない。料理と向きあった姿勢に興味がわく。松本さんの料理は、ワクワクする。和食だけでなく、イタリアン・フレンチの経験が随所にあらわれる。真剣に向き合ってきたのでしょう。
カウンターコースとして、2500円とお造り付きの3500円がある。アラカルトもある。全ての料理が優しぃ。刺盛りも独創的で、一番ガッンときたのが、牛タンのトリフ添え。未体験の味をたずねたら、きざみトリフを漬け込んだ、トリフオイルの味。ほのかな香りだけのトリフが、漬け込むと濃厚な味に・・・味に惚れ、すかさず次の予約を入れた。
場所は、セントラルガーデンを超え仲田二丁目交差点近くのビル2階。最近の一戸建てからビル2階へ移転。少し分かりづらく隠れ家的かも。