-
【H28.9.24】
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【H28.9.24】世界の矢島♪ ブリケッラ・ルビーノ。
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【H28.9.24】 世界の矢島♪ ブリケッラ・ルビーノ。
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【H28.9.24】 茄子と冬瓜とイクラのすりながし。
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【H28.9.24】 茄子と冬瓜とイクラのすりながし。
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【H28.9.24】 茄子と冬瓜とイクラのすりながし。
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【H28.9.24】 茄子と冬瓜とイクラのすりながし。
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【H28.9.24】 真鯛の昆布締めあぶり。鮪のコンフィ。ホタテの薫製にタコの薫製などなど。塩紫蘇で戴きます♪
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【H28.9.24】 真鯛の昆布締めあぶり。鮪のコンフィ。ホタテの薫製にタコの薫製などなど。塩紫蘇で戴きます♪
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-
【H28.9.24】 真鯛の昆布締めあぶり。鮪のコンフィ。ホタテの薫製にタコの薫製などなど。塩紫蘇で戴きます♪
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-
【H28.9.24】 真鯛の昆布締めあぶり。鮪のコンフィ。ホタテの薫製にタコの薫製などなど。塩紫蘇で戴きます♪
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-
【H28.9.24】 真鯛の昆布締めあぶり。鮪のコンフィ。ホタテの薫製にタコの薫製などなど。塩紫蘇で戴きます♪
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【H28.9.24】 ごま豆腐と海苔と葱の卵焼き。
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【H28.9.24】 ごま豆腐と海苔と葱の卵焼き。
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【H28.9.24】 スダチの浸け汁が用意されます。
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【H28.9.24】 髭鱈ちり蒸しと真鱈の白子。
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【H28.9.24】 髭鱈ちり蒸しと真鱈の白子。
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【H28.9.24】 髭鱈ちり蒸しと真鱈の白子。
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【H28.9.24】 髭鱈ちり蒸しと真鱈の白子。
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【H28.9.24】 髭鱈ちり蒸しと真鱈の白子。
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【H28.9.24】 臘肉。赤城鶏。パテドカンパーニュ。
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【H28.9.24】 臘肉。赤城鶏。パテドカンパーニュ。
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【H28.9.24】 臘肉。赤城鶏。パテドカンパーニュ。
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【H28.9.24】 臘肉。赤城鶏。パテドカンパーニュ。
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【H28.9.24】 臘肉。赤城鶏。パテドカンパーニュ。
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【H28.9.24】 臘肉。赤城鶏。パテドカンパーニュ。
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【H28.9.24】上州牛。
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【H28.9.24】上州牛。
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-
【H28.9.24】上州牛。
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-
【H28.9.24】上州牛。
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-
【H28.9.24】上州牛。
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【H28.9.24】
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【H28.9.7】遅く入店した日でも一瓶開けてしまいます(^^;
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【H28.9.7】 遅く入店した日でも一瓶開けてしまいます(^^;
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【H28.9.7】 遅く入店した日でも一瓶開けてしまいます(^^;
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【H28.9.7】 遅く入店した日でも一瓶開けてしまいます(^^;
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【H28.9.7】 遅く入店した日でも一瓶開けてしまいます(^^;
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【H28.9.7】 遅く入店した日でも一瓶開けてしまいます(^^;
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【H28.9.7】烏賊の日高昆布巻き。昆布の食感と烏賊のネットリ感の競演ですo(^o^)o
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【H28.9.7】 烏賊の日高昆布巻き。昆布の食感と烏賊のネットリ感の競演ですo(^o^)o
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【H28.9.7】 烏賊の日高昆布巻き。昆布の食感と烏賊のネットリ感の競演ですo(^o^)o
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-
【H28.9.7】 烏賊の日高昆布巻き。昆布の食感と烏賊のネットリ感の競演ですo(^o^)o
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【H28.9.7】 烏賊の日高昆布巻き。昆布の食感と烏賊のネットリ感の競演です♪ 薬味も乙ですo(^o^)o
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-
【H28.9.7】 烏賊の日高昆布巻き。昆布の食感と烏賊のネットリ感の競演です♪ 薬味も乙ですo(^o^)o
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【H28.9.7】
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【H28.9.7】
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【H28.9.7】
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【H28.8.31】平日の１９時５０分入店です♪
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【H28.8.31】平日の１９時５０分入店です♪
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【H28.8.31】先ずは白ワインを選びましょう♪
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【H28.8.31】ブリケッラ トスカーニョビアンコ。
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【H28.8.31】ブリケッラ トスカーニョビアンコ。
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【H28.8.31】冬瓜とお茄子の煮浸し。
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【H28.8.31】冬瓜とお茄子の煮浸し。
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-
【H28.8.31】冬瓜とお茄子の煮浸し。
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【H28.8.31】クスクス・帆立・蛸・鮪の漬け。帆立に才巻海老。
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-
【H28.8.31】クスクス・帆立・蛸・鮪の漬け。帆立に才巻海老。
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-
【H28.8.31】クスクス・帆立・蛸・鮪の漬け。帆立に才巻海老。
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-
【H28.8.31】クスクス・帆立・蛸・鮪の漬け。帆立に才巻海老。
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-
【H28.8.31】クスクス・帆立・蛸・鮪の漬け。帆立に才巻海老。
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【H28.8.31】ごま豆腐と布海苔とトマトの卵焼き。
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-
【H28.8.31】ごま豆腐と布海苔とトマトの卵焼き。
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-
【H28.8.31】ごま豆腐と布海苔とトマトの卵焼き。
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-
【H28.8.31】ごま豆腐と布海苔とトマトの卵焼き。
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-
【H28.8.31】ごま豆腐と布海苔とトマトの卵焼き。
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【H28.8.31】鱧の南蛮漬け。
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-
【H28.8.31】鱧の南蛮漬け。
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【H28.8.31】鱧の南蛮漬け。
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-
【H28.8.31】鱧の南蛮漬け。
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-
【H28.8.31】鱧の南蛮漬け。
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【H28.8.31】山椒のパテドカンパーニュに松風地鶏。ゴーヤの甲州煮。
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【H28.8.31】山椒のパテドカンパーニュに松風地鶏。ゴーヤの甲州煮。
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【H28.8.31】山椒のパテドカンパーニュに松風地鶏。ゴーヤの甲州煮。
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【H28.8.31】山椒のパテドカンパーニュに松風地鶏。ゴーヤの甲州煮。
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【H28.8.31】山椒のパテドカンパーニュに松風地鶏。ゴーヤの甲州煮。
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【H28.8.31】山椒のパテドカンパーニュに松風地鶏。ゴーヤの甲州煮。
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【H28.8.31】山椒のパテドカンパーニュに松風地鶏。ゴーヤの甲州煮。
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【H28.8.31】アルザスリースリング。
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【H28.8.31】チリのピノ。
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【H28.8.31】チリのピノ。
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【H28.8.31】鴨とポーク。
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【H28.8.31】鴨とポーク。
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【H28.8.31】鴨とポーク。
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【H28.8.31】鴨とポーク。
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【H28.8.31】鴨とポーク。
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【H28.8.31】ワイルドターキー レアブリード。
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【H28.8.31】糠漬けとゴーダ。
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【H28.8.31】
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【H28.8.31】
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【H28.8.31】
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【H28.8.31】
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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
【H28.9.24】
週末の開店時間１８時入店です♪
先客はご夫婦２名。
後客は前橋でも有名な紳士方３名。
先ずは
世界の矢島さんの赤♪
ブリケッラ・ルビーノ。
茄子と冬瓜とイクラのすりながし。
真鯛の昆布締めあぶり。
鮪のコンフィ。
ホタテの薫製にタコの薫製などなど。
塩紫蘇で戴きます♪
コンフィや薫製は
さすが世界の矢島とよく合います！
昆布締めにしても
薫製にしても
しつこくなく
軽い作法がよろしいです。
この辺りは女性特有の感性なのでしょう。
正直
タイプです＼(^^)／
ごま豆腐と海苔と葱の卵焼き。
これも
塩と山葵で戴きます。
胡麻の香りと海苔の香りと
世界の矢島のルビーノの香りが等価です。
スダチの浸け汁が用意されます。
甘みと酸味のハーモニー。
そして
髭鱈ちり蒸しと真鱈の白子。
季節感満載の
舞茸の香りが心地好いです。
トロトロに焼き上がった白子は
３０年以上寝かせた
酸味のない旨みある梅の梅塩を付けると
白子を華やかに味付けしてくれます。
焼いた芳ばしさは残り
薬味梅塩の味付けに矢島さんも進みます。
なるほど
白子のこんな食し方
なかなか乙で憎いものです！
次の一皿。
中華なお肉は臘肉。
１週間漬け込んで
１週間干したもの。
敷かれた胡瓜と
食感の違い
そしてお肉を軽く仕上げますが
このお肉がクセモノで
複雑な味わいに複雑な香りを解き放ちます！
勿論
世界の矢島との相性も良く
ワインのアテとしても十分愉しめます。
赤城鶏はシットリ仕上げで
優しいマスタードに鶏の旨みが尾を引きます。
パテドカンパーニュは
その複雑味と粒々マスタードの食感と愉しめます。
最後の一皿！
満を持しての上州牛の登場ですo(^o^)o
火入れの良い上州牛が
なんと！三切れも鎮座しております！
つづく。。
【H28.8.31】
千代田ビルの２階！
高崎人ですが
千代田ビルはちゃんと知っています(笑)。
ただ
どのようにして２階に行くのか分かりません。。
お店に電話して
正しい２階への上がり方を教えて頂きます(^^;
危うく
ビルの管理人室に入るところでした。。(笑)。
平日の１９時５０分入店です♪
清潔感のある明るい店内は
横長のコの字のカウンターのみ。
女将さん自身の導線が大変良さそうな構造になっています。
そのカウンターの
両端の
右側には見たことのあるご夫婦と
左側には意気揚々と若者男性２人組です。
お若いのに着物の似合う
襷掛(たすきがけ)の女将さんは
奥の厨房とカウンター内を行ったり来たり。。
見るからにやる気を感じます(^.^)
カウンター席
正面のド・センターに着座致します。
お酒の種類を訊くと
在庫しているワインボトルをカウンターに並べてくれます。
おや
見覚えのある銘柄がございます♪
世界の矢島！
世界の矢島！
世界の矢島！
ということで
ブリケッラ
トスカーニョビアンコ３５００円ですヽ(^o^)丿
そして
お料理は
お任せコース３０００円をお願い致します♪
先ずは
冬瓜とお茄子の煮浸しです。
いきなり
器のご趣味がワタシの好みです。
冬瓜は
食感を残し瑞々しくてサクーッと歯触り良いです。。
そして
お茄子に滲みた出汁が美味しい！
上品なお出汁に２時間かけて作るそうで
ワタシにとっては今夏で一番美味しいお茄子です！
続いて
帆立・蛸・鮪の漬け。
クスクスにくるまれています。
ディル・ローズマリー・イタリアンパセリ。。
幾多の煌く素材が
大変手の込んだ一品となっています。
鮪は
塩気が強く感じますが滑らかで蕩けるような仕上げです。
更に
帆立に才巻海老。
深海の如く味わい深く
特に帆立はその旨みを思う存分引き出しています。
ブリケッラが進みます。。
鱧の南蛮漬け。
使われた土佐酢のため
酸味に全く角がなく優しい味わいに仕上がっています。
この鱧料理が
前橋で口に出来るとは思いませんでした。
才巻海老の紹興酒煮。
今度は中華の手法です！
車海老のこどもを紹興酒で煮たもので旨みが前面に出て美味しい！
ちゃんと生を使われているようです。
そして
同一のお皿に盛られたスモークホタテ。
こちらも
旨みが凝縮していてブリケッラが更に進みます。
ごま豆腐と布海苔とトマトの卵焼き。
卵焼きのピーマンが
凄く良い仕事をされています。
山椒のパテドカンパーニュ。
過度に辛くないマスタードシード。
そして
やはり優しい味わいのパテ。
松風地鶏は
味わい深く噛むほどに旨みを増します。
付け合わせの甲州煮。
ゴーヤの苦みに
グラスで戴くチリのビノに合わせます。
パプリカの金平風も
大変良いアクセントになりお酒も自然と進みます。
ラストは鴨とポーク。
程好い塩加減の鴨は
香りも穏やかで
付け合わせの牛蒡などは
シェリービネガーなどにより厚みを感じる味わいに仕上がっています。
豚は１週間熟成。
まったく軟らかくて大変ジューシーです！
ソースは
バジルではなくイタリアンパセリです♪
仕上げにに糠漬け。
オランダのチーズもゴーダも一緒に。。
お若い方々の感性の進化は
全く止まるところを知りませんね。
和洋中を
しなやかな女性の感性で仕上げるところは
どんなお高いお店のお料理などより
ホッコリとシッポリとリラックスして呑むことが出来ます。
もう一杯戴きたく
最後にバーボンを所望。
ちょっと手の空いた女将さんと暫し世間話。。
遅い時間までありがございました(^^;)
ご馳走さまでした♪