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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
高台の上に位置するこちら。
何でも関西の方で３０年近くレストランをやられていたシェフが、
７年前位に移住して出されたお店らしい。
どれ位の品数か聞くと、
アミューズ11種、プレート7つにデザート類との事。
アミューズで出てきたのはざっと、
『牛肉・島らっきょタルタル、ウズラの卵の黄身』⇒濃厚でめちゃうま。
『ベーコンのリエット、カボチャの種串刺し』⇒カボチャの種のザクザク感が面白い。
『ジージキー』という黒糖の漬物。
『車エビの揚げパン』⇒予想通りのうまし。
『ミーバイ、大根酢漬け』。
『小麦粉カップの中に生ハムムース』⇒好きだ。
『シマダコ、海ぶどう、赤紫蘇ソース』⇒予想通りにうまし。
『サヤエンドウと生ハムのジュレ』⇒溢れる感じと風味が好き。
『パン生地、マグロとアボカドのタルタル』⇒好き。
『豚タンの燻製』。
『野草のチップ、チーズクリーム』。
段取りが良く、多分お腹を一杯にさせない為もあるんだと思うが、
とにかくテンポが速く、矢継ぎ早に出てくる。
『コウイカ、焼きナス、センダングサ、ニラと生姜』
『ジャスミンライス、夜光貝、おかわかめ、シャコノキモ、ヒュメドポワソン、夜光貝ジュレ』
『北海道ユメチカラのパン』乗せてる薪がオサレ。
『1時間ローストカリフラワー』
『イラブチャー、青マンゴーソース』
『豚肉、トマトとあさりソース』
『特製ジューシー』
力強い菜っ葉に少し酸味あるソース、大麦の様な歯応えある米、わさび菜？の苦味で全く違うジューシィ
『知多牛、生ハムと昆布蜜柑ソース』
これまでの料理全て美味しく、
素材や調理法のデザインも秀逸、食器類との見せ方も最高。
最後のデザートプレートも圧巻でした。
味やサービス精神はもちろん、
器の合わせ方・見せ方を含めると今迄で一番の天才だったかも。
驚くべきはこんな天才的料理を作るのに、
スーツを着て大部分サーブもして、愛想のいい接客までしてくれる、
そんな感動を与えてくれた沖縄でした。
また２０２６年は移転されたり、那覇にもお店を出すそうなので、また来ます、
ご馳走様でした♬