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空心流上州和牛イチボの青椒牛肉絲
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岡山県産大シャコ〜スパイスを絡めた避風塘(フェイフォントン)で〜
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上海蟹(メス) 姿蒸し
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関西干しなまこの北京煮込み
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大根もち〜上海蟹味噌掛け〜
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クラッシュフルーツの仙草ゼリー〜ココナッツミルクと共に〜
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クラッシュフルーツの仙草ゼリー〜ココナッツミルクと共に〜
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マンゴープリンのブリュレ
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上海蟹の炊き込み御飯〜蟹味噌あんかけ〜絹ごし豆腐を絡めて
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上海蟹の炊き込み御飯〜蟹味噌あんかけ〜絹ごし豆腐を絡めて
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近江牛の牛タン 海老芋の葱油炒め添え〜陳皮の焦がしソースで〜
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鳥取県産月ノ輪熊の雲白肉〜煮詰め醤油で〜
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鳥取県産月ノ輪熊の雲白肉〜煮詰め醤油で〜
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上海蟹(メス) 姿蒸し
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上海蟹(メス) 姿蒸し
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上海蟹の小籠包〜白トリュフ削り掛け〜
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上海蟹の小籠包〜白トリュフ削り掛け〜
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上海蟹の小籠包〜白トリュフ削り掛け〜
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大根もち〜上海蟹味噌掛け〜
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上海酔っぱらい蟹
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鱈と白子の北京ダック仕立て
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四川よだれ鶏
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鱈と白子の北京ダック仕立て
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水たこのさわやか花山椒ソース
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前菜の四種 盛り合わせ
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オマール大根のピータンソース
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マコモダケとザーサイと干し海老の煮込み
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牛スネ肉の煮こごり
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くみ上げ、杏仁豆腐
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空心流上州和牛イチボの青椒牛肉絲
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アワビの煮込み〜肝とトリュフのソース〜
上に人工栽培の冬虫夏草を載せて
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鰻と黄ニラの唐辛子炒め
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北京帰りの北京ダック
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北京帰りの北京ダック
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北京帰りの北京ダック
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ウニ小籠包
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鯛のあつあつ上湯スープかけ
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ピータン麻豆腐
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西太后もなか
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水だこのさわやか花山椒ソース
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四川よだれ鶏
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前菜4種盛り
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メロンの紹興酒漬けと菱の実
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斬新な閃きの中創り出される料理
ヌーベルシノワと伝統的中華料理の融合
オーナーシェフの大澤広晃さんの本気を感じることができる料理の数々
美味しく味わせて頂きました。
お勧めは
お店の名前の入った
☆空心流上州和牛イチボの青椒牛肉絲
和テイストの
☆鯛のあつあつ上湯スープかけ
おかわりしたくなる
☆ウニ小籠包
皮だけでなく身も頂く
☆北京帰りの北京ダック
そして、その時の旬な食材で創り出された
☆上海蟹の小籠包〜白トリュフ削り掛け〜
☆関西干しなまこの北京煮込み
☆岡山県産大シャコ〜スパイスを絡めた避風塘(フェイフォントン)で〜
☆鳥取県産月ノ輪熊の雲白肉〜煮詰め醤油で〜
は感動モノでした。