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本日の食材
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ハマチとイクラのカルパッチョ
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活鮑の鉄板焼き
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活伊勢海老の鉄板焼き
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A5黒毛和牛ハンバーグ
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活き伊勢海老
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A5黒毛和牛サーロインの鉄板焼き
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グラス 白ワイン
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グラス 赤ワイン
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特製ガーリックライス
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黒トリュフとブラウンマッシュルームのスープ
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伊勢海老
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バニラアイスに苺のエスプーマ
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珈琲
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サラダ
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アサヒ プレミアム熟撰
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黒烏龍茶
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活き伊勢海老
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本日の食材
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黒トリュフとブラウンマッシュルームのスープ
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ハマチとイクラのカルパッチョ
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活鮑の鉄板焼き
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活伊勢海老の鉄板焼き
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A5黒毛和牛ハンバーグ
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A5黒毛和牛サーロインの鉄板焼き
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特製ガーリックライス
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東京都中央区銀座の『銀座 鉄板焼き Sublime』に行って来ました。
上質な空間のカウンター席で鉄板焼きをいただきます。
シェフの手捌きを拝見しながら、世間話から食材や調理の話しをしながら…
高級店でありながら緊張感はゼロでした(爆)
鉄板焼きSublime saison hiver 【Classic course】 全9品 14,800円 (税込)
先ずは本日の食材たちのお披露目タイムです!
新鮮野菜に霜降り牛肉、鮑は活きが良すぎて自力でんぐり返しして逃げ出す勢い(笑)
生け簀にピチピチのオススメ伊勢海老がいるとのことで、追加をお願いしてスタートです。
◇アサヒ プレミアム熟撰
めっちゃ喉が渇いてたので生ビールが美味しいね!
・黒トリュフとブラウンマッシュルームのスープ
いきなり濃厚で美味しいの出てきました(笑)
バゲットではなく、ミニサイズのカリカリのトーストが可愛くてよかった。
・ハマチとイクラのカルパッチョ
だし醤油の泡ソースは大豆のレシチンで直ぐには割れないのですが、突くと割れる演出
◇グラス 白ワイン
Maison Joseph Drouhin Puligny-Montrachet
葡萄の強さを感じる濃ゆい味わいで飲みごたえありました☆
・活鮑の鉄板焼き
シェフの調理する手さばきも見事ですが、鮑の火入れが絶妙でめっちゃ柔らかです☆
貝のお出汁のクリーミーなソースと紫芋のピューレで楽しみます。
・活伊勢海老の鉄板焼き
分かっちゃいるけど伊勢海老は濃厚で旨いね!
アメリケーヌソースと一緒に頂くと、
伊勢海老の味が2倍にも3倍にもなって口の中に広がる贅沢な味わいでした☆
◇グラス 赤ワイン
Silenus Cabernet Sauvignon
オーパスワンと同じナパ・ヴァレーのカベルネ・ソーヴィニヨンですよ!
オーパスワン飲んだことないけど(笑)
黒毛和牛ハンバーグのタイミングで赤ワインにスイッチしました。
とてもエレガントな味わいで余韻が心地よき☆
・A5黒毛和牛ハンバーグ
マッシュポテトの上にミニミニサイズのハンバーグにパルミジャーノを削りかけます。
お店で提供しているサーロインやヒレ肉のみのハンバーグは至極の味わい☆
和牛に負けないよう24ヶ月熟成し旨味を蓄えたパルミジャーノとデミグラスソースも美味。
・A5黒毛和牛サーロインの鉄板焼き
仕上げのファイアーパフォーマンスは動画に収めましたがここでは見れないのが残念
Instagramに投稿しておきます。
https://www.instagram.com/p/C3M-eu7vEOe/?igsh=MXhwcDY0eHdhMzYy
ひと切れめはイギリスの海塩で頂くと黒毛和牛の旨みが凄いです。
醬油、山葵、ニンニクの醤油漬け、色々なパターンで楽しめますね。
・特製ガーリックライス
みじん切りの大蒜を鉄板にのせた瞬間に美味しいの決定(笑)
大葉、しらす、ガーリックがバラスよく、だし醤油の味付けがポイントね!
・デザート・カフェ
バニラアイスに苺のエスプーマ
季節を感じる甘酸っぱい苺がいいね!
食材の素晴らしさも去ることながら、目の前で調理される音や香りの臨場感がとても愉しいですね!
最初から最後まで美味しいの連続でしたが、特にソースが美味しかったことも付け加えておきます。
贅沢すぎるランチでした☆