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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
6年ぶりの訪問。前回はランチだったのですが、今回はディナーで。レスピラシオンは、金沢の築140年の町家と蔵を改築した趣のある空間で、独創的な料理を提供するガストロノミーレストラン。
金澤スパニッシュという独自のスタイルは、スペイン・バスク地方の伝統料理を核としつつ、和・伊・仏の要素も取り入れたイノベーティブな料理を提供。
料理のスタイルはスペイン料理の枠に留まらないわざわざ食べに来たいお店。
店名のrespiraciónはスペイン語で呼吸を意味し、山・海・生産者・料理人のすべてが呼吸を合わせた料理を目指しているとのこと。
地元の食材を徹底的に使い、石川県の旬や海の豊かさ、大地の恵み、生産者の想いを表現している。
単なる地産地消ではなく、一つの皿の奥にストーリーを感じさせる立体的な味わいが特徴。
シェフは食材への理解を深めるため、積極的に生産者のもとへ足を運び、食材を最大限に生かすレシピを追求しているとのこと。実際活用しているお皿一つの歴史を学び活かしているという。
11月はカニ漁が解禁される時期であり、メインのパエリアに加能蟹（かのうがに）が使われているのは、この季節ならではの構成。
まずは魚介・スペシャリテ Impact shrimp (甘海老) / Oyster (牡蠣) 甘海老を使った一品は、スペシャリテ（店の看板料理）として提供されることが多いです。
野菜・茸 Maitake mushrooms (舞茸) / 旬の舞茸を3種類の食べ方で。
魚料理 Shirosoi (しろそい) 石川県で獲れる新鮮な白身魚のソイ（しろそい）を使った一品で、火入れの技術が光る料理。
肉料理 Venison (鹿) メインは鹿肉のロースなど、力強い味わいながら繊細さもある子鹿。クセなし
パエリア Paella (加能蟹) コースの〆のお食事です。11月解禁の加能蟹の旨味が、お米にしっかりと染み込んだ、濃厚でコクのあるパエリアですが、やはり他の料理と比較して、これは突き抜けて好き。おかわりは焦げの部分で。なんだかんだと食べ応えある。
デザートも4品。こだわりのハーブティートともに。
ワインもペアリングをお願いしたが、料理はもちろん一杯一杯がとても美味しい。素敵な3時間だった。ごちそうさまでした。
■メニュー
Impact shrimp
甘海老
Oyster
牡蠣
Maitake mushrooms
舞茸
Squid
あおりいか
Pumpkin
かぼちゃ / もち麦
Shirosoi
しろそい
Venison
鹿
Paella
加能蟹
Yuzu
柚子
Cedar
能登杉