-
上海ガニ飯
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会 すっぽんづくしの八寸
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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平成27年4月ワイン会
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-
平成27年4月ワイン会
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-
平成27年4月ワイン会
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-
平成27年4月ワイン会
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胡麻豆腐・雲丹
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雲丹の味がとても良く、甘いですね
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河豚雲子和え
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河豚の季節がやってきました
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すっぽん
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すっぽんの茶碗蒸しのよう。上品な味
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魔王のソーダ割り
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車海老サラダ
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車海老がプリプリ
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お造り：南インドマグロトロ・明石鯛
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良質なお造りですね
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お造り② 赤むつの炙り（のどぐろ）
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脂の乗りが素晴らしい
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紅魚湯葉巻・銀茸
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香りも味も素晴らしかったですね
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八寸
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イチジクなます・安納芋
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鰆焼物
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烏賊のコロッケ？みたいなもの（失念）
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フォアグラと柿の最中
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裏ごししたフォアグラと柿がよく合います
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ワインがほしくなった一品
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伊勢海老フライウスターソースがけ
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無花果田楽トリュフと鴨
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一口で頂きますと至福ですね
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すっぽん・蝦夷鹿の焼とり風
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手前が蝦夷鹿
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すっぽん…かなりの旨さでした。
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猪鍋
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猪の肉が臭みも一切なく旨いです
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味噌の加減も絶妙
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上海ガニいくら添え・下田茄子と昆布
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蟹の風味が堪りません
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いくらをかけて…
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葛焼き・あんこ・ぶどう
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葛焼き…これ美味しいですね
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あんこが苦手なﾜﾀｸｼに
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ご店主篠原氏…お若いのに大したものです
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-
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-
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-
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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
滋賀の名店しのはらさん 名古屋の名店ガッルーラさん
この二つの名店がコラボしてのワイン会が開催されるという
こんな素敵なお話に誘ってくれたのは親友であるmeer32さん（みーちゃん）
我家では「予約の神」と崇めている、なんせどこの店でも予約を取れちゃう。
彼女にかかれば予約の取れないお店はないとﾜﾀｸｼは思っている。
さて、滋賀のしのはらさん。わたくしも過去に１度伺った。
とにかく迫力のある料理。ダイナミックでありながら繊細な面もある。
招福楼・山玄茶と名店で研鑽を積んだその腕はお見事でございます。
名古屋のガッルーラさん。東海地区イタリアンの雄。
そこのシニアソムリエであるＨ氏のワインセレクトは秀逸と評判
ﾜﾀｸｼも何度か頂きましたが唸らせる料理とマリアージュされたワイン
素晴らしいと皆さんがおっしゃるのもよくわかる。
今回しのはらさんの料理にガッルーラＨ氏セレクトワインをマリアージュ
そんな素敵な企画の食事会・ワイン会でございます。
ところが…よりによって開催日にはどうしても外せない仕事がある
どうにかできないかと手を尽くしましたがこの日ばかりはどうにもダメ。
妻殿だけが出席となったのであります。
以下は妻殿のコメント。
今回はシンプルに食材の良さを前面に出してきたように思う
事前打ち合わせを相当にしたのではないだろうか、
篠原さんとＨ氏が考え抜いたセレクトでワインを用意したのだろうと思う。
どのワインもすべて料理の味を格上げさせるほどに素敵なマリアージュ。
またワインをおいしく飲ませるために考え、作られた料理。どれも本当に美味
以前うかがった時のしのはらさんとは違う一面を見ることができた。
そして最後にわたくしに向かって「残念だったね。けけけっ」と。
当日仕事で忙しかったﾜﾀｸｼ。お昼ご飯は1,000円の弁当だった。
一所懸命に働いているﾜﾀｸｼが1,000円弁当で、妻殿は数万円のワイン会。
ﾜﾀｸｼが干からびた魚フライを食べ、伊藤園のおーいお茶を飲んでいるときに…
妻殿は美しく皿に盛られたすっぽんづくしの八寸と至高のワイン。
ﾜﾀｸｼがゴマの振りかけられたカピカピごはんを食べているときに…
妻殿はカラスミの振りかけられた炊き立てのごはんを食べていた。
ﾜﾀｸｼが…
ﾜﾀｸｼが…
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招福楼・山玄茶を経て今に至る篠原（しのはら）さん。
Ｈ２６年１月時点、滋賀県第２位の高評価なお店。
マイレビ様も高い評価をされている行きたかったお店。
名古屋より新名神を経由して田園風景の中を走るとそこにある。
特に目立つ看板もなく、ごく普通の一軒家のような佇まい。
通されたのは床の間に甲冑のある個室。
残念ながらカウンターは満員だったようで。
お昼ではありますが、夜のお任せメニューをお願いしました。
胡麻豆腐と雲丹の先付からスタートした、しのはらの世界
つぎからつぎへの秀逸な料理に目が回りそうです。
日本料理店の主と言うにはまだ若いご店主。
その若さが勢いとなって、どんどん目の前に供される。
目に美しく、食べて旨い。
これが名店で修業を重ねたご店主の作る日本料理。
その圧倒的な力強さに「旨い」しか言葉がありません。
お話を伺えば…
「自分の感性を大切にし、新しいことをどんどんやってみたい」
と、仰る。
「明日は山玄茶さんに伺うのです」とお話すると
照れくさそうに「大将によろしくお伝えください」と…
厳しかったであろう修業時代は確実に活かされている。
ﾜﾀｸｼは料理を頂いてそう感じました。
名古屋の名店・野嵯和さんの事でお話を伺えば
「あの方は本当に料理が上手い。凄い技術ですね」と、絶賛。
名古屋まで足を運んでの研究も怠らない。
日本料理の世界ではまだまだ若武者といえるであろう篠原さん
ますますその技術を磨かれて行くのでしょうね。
次回は、いったいどんな料理が出るのだろう？
帰り支度をする前からそんなことを考えていました。
次回は必ずカウンターで。 それも近いうちに…