-
屋号
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-
エントランス
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-
案内看板
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-
案内看板
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-
案内看板
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-
はじめの設え
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-
はじめの設え
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-
シャンパーニュ
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-
シャンパーニュ
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-
シャンパーニュ
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-
厳選黒毛和牛と旬野菜のしゃぶしゃぶ ～すっぽんスープ～
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-
厳選黒毛和牛と旬野菜のしゃぶしゃぶ ～すっぽんスープ～
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-
厳選黒毛和牛と旬野菜のしゃぶしゃぶ ～すっぽんスープ～
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-
厳選黒毛和牛と旬野菜のしゃぶしゃぶ ～すっぽんスープ～
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-
本日のメニュー
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-
岩手県産黒毛和牛シャトーブリアン
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-
蝦夷鮑
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-
本日のメニュー
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-
本日のメニュー
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-
アンリオ・ブリュ
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-
季節のお造り
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-
季節のお造り
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-
季節のお造り
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-
季節のお造り
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-
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-
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-
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-
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-
生海苔と蟹の茶碗蒸し。
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-
生海苔と蟹の茶碗蒸し。
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-
生海苔と蟹の茶碗蒸し。
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-
生海苔と蟹の茶碗蒸し。
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-
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-
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-
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-
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-
活け鮑の鉄板焼き
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-
活け鮑の鉄板焼き
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-
活け鮑の鉄板焼き
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-
活け鮑の鉄板焼き
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-
ガーリックライス
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-
活け鮑の鉄板焼き
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-
ガーリックライス
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-
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-
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-
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-
シャトーブリアン
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-
シャトーブリアン
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-
シャトーブリアン
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-
厳選黒毛和牛の角煮～すき焼き仕立て～厳選黒毛和牛の角煮～すき焼き仕立て～
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-
厳選黒毛和牛の角煮～すき焼き仕立て～
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-
厳選黒毛和牛の角煮～すき焼き仕立て～
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-
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-
シャトーブリアン
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-
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-
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-
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-
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-
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-
シャトーブリアン
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-
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-
シャトーブリアン
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-
シャトーブリアン
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-
シャトーブリアン
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-
シャトーブリアン
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-
シャトーブリアン
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-
シャトーブリアン
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-
シャトーブリアン
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-
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-
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-
ガーリックライス
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-
ガーリックライス
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-
ガーリックライス
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-
味噌汁
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-
柚子大根、高菜
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-
味噌汁
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-
ガーリックライス
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-
カウンター
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-
お茶
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-
お茶
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-
お茶
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-
日向夏のシャーベット。生姜と柑橘の泡を乗せて。
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-
日向夏のシャーベット。生姜と柑橘の泡を乗せて。
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-
他客の伊勢海老
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-
他客の伊勢海老
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-
他客の伊勢海老
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-
他客の伊勢海老
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-
個室
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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
東京都新宿区西新宿1-8-5 大高ビル 5F
新宿区西新宿。
JR新宿から向かうと、京王百貨店から出て直進、ヨドバシカメラへ。
すぐ近くに紳士服のアオキが入るビルの5F。
エレバーターにて５階へ。
エントランスは割と地味目なんです。
隣に靴を脱いで上がり込む系列店があり、エントランスフロアでどうしたらよいか迷っていると、
中からスタッフが扉を開けて迎えてくれた。
中へ。
照明がおとなしめな大人の空間、シックです。
中央にはL字の鉄板カウンター席、個室なテーブル席もいくつか。
カウンターに先客の男女、大き目個室では年配者８人くらいが誕生日のお祝い。
奥の個室も女性２名で誕生会。
■【夏・月コース】選べる厳選黒毛和牛や活け鮑等旬の和食と鉄板焼き全9品 13500円
□前菜
厳選黒毛和牛と旬野菜のしゃぶしゃぶ ～すっぽんスープ～
火入れの低温さ感じさせる美しいピンク色の牛肉。
金粉と微塵切りの大葉があしらわれた、黄金色の上品な塩味のすっぽんスープ。
肉の中には長ネギ、ミニ青梗菜が隠れていました。
□季節のお造り
金色の器に、茗荷と大葉の千切りを敷いて、2日寝かせた真鯛。
きしほみそという麦みそを少量載せていただきます。
水分抜けてねっとり食感たまりませんね。
□蒸物
生海苔と蟹の茶碗蒸し。
蓋をあけると色味鮮やかな生海苔のグリーンが一際映える。
スプーンで掬うと、ズワイ蟹むき身がたっぷり、器の半分くらいまで詰まっていたのではないか。
最下層に茶碗蒸し、とにかく蟹と生海苔の海の出汁のハーモニーが炸裂している一品。
□魚鉄板
活け鮑の鉄板焼き
食材の紹介をしてくれた際にも、動いていた新鮮な鮑。
産地を伺うと、北海道産の蝦夷鮑でした。
サイズは蝦夷鮑にしたらやや大き目、贅沢品です。
しっかり焼きと蒸で仕上げていきます。バター醤油、酒でソースをしあげて鮑にかけて完成。
肉厚で弾力あり、柔らかく。
鉄板で温めた岩塩の上に乗せて提供。
これは、ワインだよねぇ。
□煮物
厳選黒毛和牛の角煮～すき焼き仕立て～
ここでお椀に入って和食なメニューの登場。
赤身、サーロイン、ヒレ部位など、ステーキ出せない部位を使った角煮。
自家製の割下と溶き卵がまさしくすき焼きテイスト。
角煮が肉質がめちゃ良くて柔らかくしっとり炊けている。
□焼物 旬の焼き野菜
ズッキーニ、ヤングコーン、シャドークイーン（紫ジャガイモ）の3種。
ズッキーニは齧るとみずみずしくて甘く。
ヤングコーンも表面香ばしくて、蒸したとうもろこしの香り濃厚。
シャドークイーンはほくほく。
□鉄板焼き
岩手県産黒毛和牛。
厳選黒毛和牛サーロイン80g又は黒毛和牛赤身肉100gがデフォルトなのですが、今回はちょいと奮発。
＋3000円で、「ヒレ」へ変更。極上「シャトーブリアン」のステーキです。
写真の通り、きめの細かいサシ、美しい身質には惚れ惚れします。
2人分で200gの塊です。
私はおすすめいただいたミディアムレア、連れはレア。
とても丁寧に焼き上げてくれて、目の前で最高の鉄板パフォーマンスを拝見出来ました。
これがやはり鉄板焼きの醍醐味ですよ。
ブランデーでフランベする際に撮影を気にしてくれたり、心配りに感謝。
さてお味ですが、肉質はしっとりしていて実に柔らかく、牛肉の上品さが出ています。
脂はとてもあっさりしていて申し分なし。
皿の脇に、マルドンソルトというイギリス塩、ガーリック醤油漬けが添えられる。
さらに、醤油、わさび、薬味ポン酢と用意されお好みの味でいただける。
やはり、塩、わさび醤油、からスタートして、ガーリック醤油もパンチありイケます。
□食事
ご飯、味噌汁、香の物。
ご飯は＋500円でガーリックライスに変更できます。
鉄板で多めのガーリック微塵切りを炒めて、ご飯とあわせ炒める。
少量をヘラで鉄板に押し付け伸ばして、煎餅を作成、飾り付けに添えてくれます。
ガーリックがガツンと効いていて食欲が湧きあがる。
ややオイリーな印象もあるけれど、まぁこんなものかな。
赤だし。
ゆず大根と高菜。
□デザート
日向夏のシャーベット。生姜と柑橘の泡を乗せて。
オレンジ皮をふりかけてあり、柑橘の爽やかフレーバーが鼻に抜けていきます。
日向夏は酸味が穏やかで香り良く気持ちも落ち着く味わい。
泡の食感も楽しくコースの〆になりました。
担当してくれたシェフが考案したデザートだそう。
□シャンパーニュ グラス アンリオ・ブリュ
□白ワイングラス オーストラリア シャルドネ
完熟した葡萄からの黄桃やパインを感じさせるふくよかな味わい。
□白ワイングラス ソーヴィニヨンブラン ニュージーランド
ハーブ香、青りんごフレーバーは控えめで、ミネラルや塩味を感じさせるワイン。
鮑と相性良いと進めていただきましたがドンピシャでした。
□赤ワイングラス メルロー カリフォルニア
此方も実に美味いワイン。黒系果実に、紅茶、カカオなフレーバー。
□赤ワイングラス シラー フランス
クローズ=エルミタージュ、重めなシラー、スミレの花のような華やかな香り。
□赤ワイングラス ピノ フランス
美味い酒、美味い料理のマリアージュ。
食事に合わせてグラスワインをいただきました。
担当していただいたシェフは、某ホテル出身の経歴の持ち主で元はフレンチのシェフだそう。
鉄板の所作も美しくとても気持ちよく食事ができました。
コースに和テイストな角煮が含まれていましたが、「フレンチ的なメニューが入っても魅力的ですよね」とお伝えしておきました。
今後ますます楽しみなお店です。