-
なめらかプリン
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-
トリュフ雑炊
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-
トリュフ雑炊
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-
トリュフ雑炊
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-
しゃぶしゃぶ
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-
しゃぶしゃぶ
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-
しゃぶしゃぶ
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-
できあがり
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-
黒トリュフ
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-
トリュフとサーロインのしゃぶしゃぶ
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-
水キムチ
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-
カイノミのステーキ
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-
カイノミのステーキ
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-
和風出汁で
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-
牛テールの酒蒸し
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-
すき焼き仕立て
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-
すき焼き仕立てで
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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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-
ヤンニョンソースとゲランド塩
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-
エンピツ
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-
パクチーサラダ
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-
シャトーブリアンのカツレツ
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-
シャトーブリアンのカツレツ
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-
リブ芯、自家製ローストビーフ、ハツの炙りたたき、白センマイ刺し
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-
リブ芯 雲丹包み
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-
リブ芯に雲丹を包んでくれます
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-
雲丹
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-
リブ芯、自家製ローストビーフ、ハツの炙りたたき、白センマイ刺し
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-
蓮根と丹波しめじのナムル、和風チャンジャ
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-
赤ワイン
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-
ほうじ茶のプリン
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-
トリュフ入り雑炊
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-
雑炊にたっぷりのトリュフ
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-
雑炊
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-
サーロインのしゃぶしゃぶにトリュフ
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-
トリュフ
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-
サーロイン
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-
水キムチ
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-
カイノミのステーキ
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-
カイノミのステーキ
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-
牛テールの酒蒸し
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-
牛テールの酒蒸し
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-
シャトーブリアン焼き上がり
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-
シャトーブリアン
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-
エンピツ焼き上がり
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-
テンプラニーニョ
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-
エンピツ
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-
エンピツ
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-
エンピツ
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-
パクチーサラダ
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-
シャトーブリアンのカツレツ
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-
シャトーブリアンのカツレツ
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-
スナップエンドウ
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-
ハツの炙りたたき、自家製ローストビーフ、白センマイ刺し
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-
リブ芯に雲丹を包んで
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-
雲丹
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-
リブ芯、自家製ローストビーフ、ハツの炙りたたき、白センマイ刺し
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-
蓮根と丹波しめじのナムル、和風チャンジャ
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-
Infinitus
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-
外観
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-
個室
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-
アンリジロー
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-
前菜３点
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-
和風チャンジャ
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-
丹波しめじと菊の花
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-
長芋と韓国海苔
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-
お肉３種
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-
クリ ローストビーフ
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-
ハツ
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-
リブシン生と白センマイ
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-
雲丹
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-
リブシンに雲丹を包んでくれます
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-
中に雲丹が
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-
取り分けて
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-
シャトーブリアンのカツレツ
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-
アップです
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-
ジュブレ・シャンベルタン
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-
パクチーとキュウリのサラダ
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-
エンピツ
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-
アップです
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-
焼きで
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-
ヤンニョンソースとゲランド塩
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-
こんがりと
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-
焼き上がり
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-
シャトーブリアン薄切り
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-
アップです
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-
タレで
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-
牛テール酒蒸し
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-
アップです
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-
骨をすっととってくれます
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-
和風出汁で
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-
牛テールを和風出汁で
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-
かいのみ
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-
アップです
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-
水キムチ
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-
黒トリュフ 一人ひとつ
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-
アップです
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-
土鍋でしゃぶしゃぶ
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-
サーロイン
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-
素晴らしい出汁です
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-
サーロインをしゃぶしゃぶにし、トリュフたっぷり
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-
３回くらいゆらゆらします
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-
雑炊に、トリュフをこれでもか、と
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-
芳香たちのぼるトリュフ雑炊
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-
なめらかプリン
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-
アンリ・ジロー エスプリ
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-
前菜３種
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-
クリームチーズのポテトサラダ
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-
和風チャンジャ
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-
春菊と菊の花、本シメジのナムル
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-
４点盛り
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-
リブ芯
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-
ハツの炙りたたき
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-
自家製ローストビーフ
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-
雲丹
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-
リブ芯で雲丹を巻いて
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-
ハツとローストビーフ
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-
シャトーブリアンのカツレツ
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-
シャトーブリアンのカツレツ
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-
ジュブレシャンベルタン
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-
パクチーサラダ
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-
エンピツ
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-
エンピツ
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-
特製ソースと塩
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-
エンピツを焼いています
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-
エンピツ 焼き上がり
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-
シャトーブリアン
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-
シャトーブリアン ミルフィーユ仕立て
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-
牛テールの酒蒸し
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-
パクチーを添えて
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-
和風出汁で
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-
ナバヴァレー シェイファー
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-
カイノミのステーキ
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-
カイノミのステーキ
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-
ゲランド塩、ニンニク醤油
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-
黒トリュフ
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-
水キムチ
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-
しゃぶしゃぶ鍋
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-
サーロイン
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-
和風出汁
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-
まず、トリュフを
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-
削ります
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-
たっぷりのトリュフとサーロインのしゃぶしゃぶ
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-
しゃぶしゃぶ
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-
サブトン
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-
雑炊
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-
雑炊にもトリュフを
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-
雑炊
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-
トリュフでかくれています
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-
デザート３種
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-
スイートポテト
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-
バニラアイスクリーム
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-
ほうじ茶プリン
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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
＜２０１６年２月＞
先月に続き、またまたお邪魔しました。
今回も「トリュフの肉割烹コース」ですが、これに、さらにすき焼きを加えていただきました。
やはり、これは満足度高し。
基本コースは、１２０００円ですが、すき焼き、ワインをつけて、１５０００円程度。
改めて、コースをご紹介。
まずは、赤ワインをグラスで。
１、蓮根と丹波しめじのナムル、和風チャンジャ
２、リブ芯と生ウニ、自家製ローストビーフ、ハツの炙りたたき、白センマイ刺し
３、シャトーブリアンのカツレツ 自家製トリュフ塩で。 究極に柔らかいです。
４、パクチーサラダ
５、エンピツ 焼きで。
６、シャトーブリアン ミルフィーユ仕立て 焼きで
７、シャトーブリアン 卵と一口ご飯で、すき焼き仕立て
８、牛テールの酒蒸し
９、カイノミのステーキ ゲランド塩とニンニク醤油
１０、自家製水キムチ
１１、トリュフとサーロインのしゃぶしゃぶ
１２、トリュフ雑炊 大きな黒トリュフをふんだんにかけて
１３、なめらかプリン
＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾
＜２０１６年１月＞
昨年、こちらの肉割烹をいただき、すっかり気に入ってしまったので、再訪です。
基本は、１２０００円の肉割烹コースで、前回と同じです。
ワインは、Infinitusをグラスで。 テンプラニーニョで、しっかりした赤です。
さて、コース内容は、基本、前回とほぼ同じなので、下記をご覧ください。
しかし、今回は前回にも増して、肉の質が良くなっていました。
シャトーブリアンのカツレツも、口の中でとろけました。
そして、なによりも、最後の黒トリュフが、これまでの中で最も良質でした。
これまでは、一人ひとつでしたが、小ぶり。
今回は、５名で２個でしたが、大振りで、黒光りしていて、香りも一層たつものでした。
量もたっぷり。 肉厚な切り身と香りを雑炊とともに、存分に楽しめました。
やはり、これは肉を楽しみつくすための究極な構成です。
＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾
＜２０１５年１１月＞
前回の「黒トリュフ付肉割烹コース」があまりに秀逸で、忘れられず、またまたお邪魔しました。
なにしろ、あまりに原価がかかっていて、お店としては、かなり限定メニューにしたい、のだそうですが、それは本当に
納得です。 ということは、食べ手にしてみれば、こんなにお得なことはありません。
しかも、細部まで緻密に味が計算されていて、飽きずにコースをいただけます。
お肉の品質といい、その部位ごとの楽しみ、また、焼き肉だけでなく、しゃぶしゃぶに至るまでの楽しませ方、どれを
とっても非の打ちどころがありません。
さて、前回と同じコースではありますが、 少しづつ、変化もありました。
１、前菜 本しめじ、春菊、菊の花のナムル
和風チャンジャ
クリームチーズのポテトサラダ カシューナッツのせ
２、リブ芯と生ウニ、自家製ローストビーフ、ハツの炙りたたき、白センマイ刺し
これらが大皿で登場。 圧巻です。 ウニは箱ごと。
サービスの方が、真の前で、取り分けてくれます。
リブ芯にウニを包んで。
白センマイも、繊細に調理されていて、食感も抜群。
３、シャトーブリアンのカツレツ 自家製トリュフ塩で。
衣が薄く、サクっと噛めてしまいます。
４、パクチーのサラダ レモン塩で、あっさりと。
５、エンピツ 焼き肉で。
６、シャトーブリアン この日は、常陸牛です。 本当にさっと焼いて、４つ折りにして、ミルフィーユ仕立てで。
７、牛テールの酒蒸し ほろほろに煮込まれた牛テール。 これは、前回よりさらに美味に。
８、カイノミのステーキ ６０°の低温調理で仕上げられて登場。
ゲランド塩とにんにく醤油、醤油漬けのニンニクとともに。
９、自家製水キムチ
１０、トリュフとサーロインのしゃぶしゃぶ ガラス容器に、黒トリュフが登場。
ガラスの蓋をあける前から、トリュフの芳香が漂います。
鍋に和風出汁。
まずは、手袋をしたサービスの方が、取り分けのお皿にトリュフをたっぷり削ってくれます。
この時点で、部屋はトリュフの芳香で満たされます。
その後、鍋で１枚づつ、サーロインをしゃぶしゃぶ。 ほんの２回ほど、出汁をくぐらす程度。
トリュフの上に、サーロインを乗せ、またその上から、トリュフを削ってくれます。
はい、おいしくないわけがありません。
１１、ザブトン サーロインは、一人１枚でした。
すると、サービスの方が、「ザブトンのしゃぶしゃぶも召し上がりますか？」とのこと。
もちろんです。
ザブトンも同じように、しゃぶしゃぶに。 脂ののりはこちらがよかったです。
口の中で、とろけます。
１２、トリュフ雑炊 さきほどの出汁で、雑炊です。
卵の上に、さらにトリュフを。 卵がみえなくなるまで、たっぷり削ってくれます。
どんなにお腹いっぱいでも、お替りしてしまいます。
１３、デザート スイートポテト
バニラアイスクリーム
ほうじ茶のプリン
この日の、ワイン。
１、アンリジロー エスプリ
２、ジュブレ・シャンベルタン
３、ナパヴァレー シェイファー これが好みでした。 すばらしいボディ感。
２回目というのは、期待感が増幅しているので、期待を裏切られることも、ままありますが、そんな杞憂はなんのその。
１回目を上回るパフォーマンス。 あ～～～、秘密にしておきたいほど、素晴らしいコースです。
再訪、確実。
＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾
＜２０１５年１０月＞
銀座店には初めてお邪魔しましたが、１０月から始まったたばかりの「肉割烹コース」がさく裂していました。 いやはや、これはすごい！！
この焼肉屋さんの底力、進化、たゆまぬ努力・・・・。 脱帽です。
希少部位が次々登場。 一人ひとつのまるごと黒トリュフ。 丁寧な接客。
「肉割烹」ということで、焼き物は２種ほどですが、「肉」を楽しみながら味わえる素晴らしいコースです。 しかも、これが１２０００円。
ただし、１日１～２組限定。 病みつきになりそうです。
まずは、アンリ・ジローで乾杯。
さて、いよいよ魅惑のコース開始です。
１、前菜３種 和風チャンジャ、丹波のしめじと菊の花、 長芋と韓国海苔
２、リブシンの生、 クリのローストビーフ、ハツ、 白センマイ
大皿にきれいに盛り付けられて登場。
別皿で登場した箱ごとの雲丹。 どうするのかな、と思ってみていると、テーブルで、サービスの方が、生のリブシンに
包んでくれました。 リブシンの雲丹巻。 すごい！！
ハツは、ヅケにして表面を炙り、低温調理してあります。 柔らかい。
白センマイには、コチジャンベースのソースを。
３、シャトーブリアンのカツレツ 自家製トリュフ塩で。 衣が薄く、中は柔らかくジューシー。 最高です。
４、国産パクチーときゅうりのサラダ ライム塩のドレッシング
５、えんぴつ 希少部位です。 丁寧に焼いてくれます。
ゲランド塩と、ヤンニョンソースで。
６、シャトーブリアン薄切り 焼きで。 タレでいただきます。
７、牛テール酒蒸し 和風出汁で。 この和風出汁が美味。
テーブルで、骨をスルっと抜いて取り分けてくれます。
８、かいのみ 焼いたあと、６０°の低温調理をしてあります。
ゲランド塩、にんにく漬け、にんにく醤油で、それぞれの味を。
９、水キムチ この水にいい成分がでていて、絶対これは飲み干したほうがいいです。
１０、黒トリュフ登場 ここで、ガラスの蓋つきトレーで黒トリュフが登場します。 思わず、歓声が。
１１、土鍋登場 焼き肉の網を取ると、土鍋が設置できるようになっています。銀座店のみだそうです。
ここに、和食出身の職人さんによる、えもいわれぬ風味の出汁が。
１２、サーロイン この鍋で、サーロインの薄切りを３回くらいゆらゆらして、かなりレアで、引き上げ、そこに黒トリュフをありえない
くらいたっぷりかけます。
出汁、牛のエキス、黒トリュフが混然一体となって、もはやこの世のものではありません。 頭、真っ白に。
このサーロインが２切れ。 時間差で。
１３、雑炊 その最強の出汁で、雑炊です。 さらに、またまた黒トリュフを、かける、かける。 もうその場の全員が、
唖然！！
１４、なめらかプリン
満足度、頂点です。
１日１～２組では、激戦になりそうですが、これはまたすぐにでもいただきたいです。 あまりにお得です。