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牡蠣のスープ ウドを加え
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ワイン 泡
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サヨリ アサツキと行者ニンニクで合わせ
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ワイン 白
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アオリイカ 葉ワサビと千石大豆を合わせ
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パン
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ワイン 白
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平貝 自家製七味と岩海苔で
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ワイン 白
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白魚 菜の花を合わせ
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ワイン ロゼ
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真蛸 赤大根とビーツを合わせ
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ワイン 赤
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金目鯛 自然薯の揚げ物がステキ 芽キャベツ
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ワイン 追加
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デザート 白イチゴ
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追加 リキュール
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リンゴのパイ
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カフェ
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トリュフチョコ
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外観
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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
このお店の凄いのは、魚介類だけでコースを通しながら高い満足度を得られること。
簡単に真似ができないことは、同じコンセプトで有名になるお店が極めて少ないことでも証明されている。そう思う。
外苑前の時のお店も良かったが、代官山に移転後のお店はオープンキッチンが印象的。
深海がテーマ故に、かなり絞った照明の中で、生き生きと料理を作るシェフとその仲間たちの姿を見るのは、まるで舞台を眺める観客のような気分。
そして出てくる一皿一皿が美しく、たまらなく美味しい。
七味がアクセントで入ったり和テイストが強いにも関わらずペアリングのワインも絶妙に合わせてくる手腕も相変わらず。
お魚の旬に合わせて二月ほどでメニューは一新されるそうな。
そんなことを聞かせれては再訪しなくてはいけなくなるではないか。それほどの魅力を与えてくれる。
【今日のメニュー】
兵庫 牡蠣のスープ ウド ボルチーニ茸
サヨリ アサツキ ピンクペッパー 行者ニンニク
アオリイカ 葉わさびのジェノベーゼ
麻布十番コメットのパン 京都の黒ニンニクのソース
タイラガイ 自家製七味 岩海苔
白魚 菜の花のソース
愛媛タコ 赤大根 野菜のソース
金目鯛 自然薯の揚げ 芽キャベツ
デザート
白イチゴ 柚子切り
りんご シブースト
トリュフチョコ