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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
東山の町屋を改装した薪を駆使したフュージョン系、イノベーティブ系のレストラン。近年訪れた同系統のレストランの中では間違いなくベスト。味、雰囲気、サービス共に満足度が高い。
大原の里山で採れた地野菜が主役で、魚や肉はそれを支える脇役という印象。個人的には、どちらかというと、がっつりと肉や魚を食べるのが好きですが、ここで食べた後は、不思議と物足りなさは一切なく、満足してました。
カウンター10席程度のみで、17:30と20:30スタートの２部制、約三時間のフルコースのみ。ペアリングは選択式だが、是非ともトライして欲しい。ヘッドシェフのJacob Kearさんはアメリカ人の日本人のご両親の間にカリフォルニアで生まれ、日本で育ち、NOMAで修行し、ニュージーランドの名店Clooneyにてヘッドシェフを務めた実力者。共同創業者でソムリエの宮下さんは、フランスを代表する料理人のひとりMicheal Brasや、オーストラリアのVue De Mondeで修行し、同じくClooneyでヘッドソムリエを務めた国際派。この2人が作った店なので、フレンチ、和食、京野菜、京出汁などあらゆる要素が混在した唯一無二のコースとなっている。ちなみにJacobシェフは日本語英語ともに堪能で、カウンターで料理の説明や軽快なジョークで楽しませてくれます！
しかし、複雑すぎて、結局驚き優先で肝心の味はそんなに印象に残らないイノベーティブ系も多い中、ここは絶妙なバランスでそれらがまとまっており、、、とにかくお見事としかいいようがない。私が行った日は、我々以外は全員外国から来たお客様で、北米、フランス、イギリスなど様々な国の人がいたが、みんな仲良くなり、とても満足してるように見えた。
実際に行って楽しんで欲しいので、ひとつひとつの料理の解説は省くが、個人的に特に印象に残ったのはコース後半にでてきた、サフランソースで皿を黄色くした地野菜の薪グリルと和洋折衷お茶漬け。食べたことがない驚きと旨味にあふれた皿だった。
ペアリング付きで、いくつかのワインを追加して、一人当たり四万円前後。三万円以上するレストランはシビアに採点するが、ここは文句なく全項目満点。おそらく、今後予約が取りづらくなると思うので、早めに行くのが吉。
またお邪魔します。
ごちそうさまでした！