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岩手県産黒毛和牛イチボ
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イチボ・サーロインステーキ
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岩手県産黒毛和牛サーロインステーキ
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A5黒毛和牛ハンバーグ・牛肉赤ワイン煮込み
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5黒毛和牛のコンソメしゃぶしゃぶ
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前菜
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逸品
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鮮魚
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スペシャル
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焼物・旬の焼き野菜
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食事
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甘味
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コーヒー
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アサヒ熟撰
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A5黒毛和牛の昆布〆タルタル
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太刀魚
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A5黒毛和牛のコンソメしゃぶしゃぶ
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A5黒毛和牛ハンバーグ・牛肉赤ワイン煮込み
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生醤油/わさび/柑橘醤油
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ガーリックチャーハン
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赤出汁
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香の物
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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
東京駅八重洲口から歩いてすぐの地下のお店、鉄板焼 一心さんへ～。まず、地下で電波が悪いのでと、Wi-fiの設定が示される。食事中の携帯いぢりの賛否はともかく、不便をかけまいとする気遣いはウレシイ。
飲み物は生ビール(アサヒ熟撰)。
前菜から飛ばしてきます、丸い蓋つき器。相方ともども、せーので開けると瞬間スモークの煙がほわわわん♪卵黄・フレッシュキャビアを冠した昆布〆ユッケ様のお肉。タルタルうまうまっと冷えさっぱりします。
逸品、コンソメ湯通ししたしゃぶしゃぶは赤さを残した初心漬かり。トリュフスライスしっかり載って完成度高っ。
鮮魚、ここで、この店はヤバいと気づく。肉厚の太刀魚が均一のやわらかさに仕上げられて旨味最大限に
引き出されています。
スペシャル、参りましたと言うしかない逸品。肉感ある粗挽きハンバーグ、少しもの足りないぐらいの大きさがニクイ。
下の赤ワイン煮は、塊肉で一日、ブロックにしてもう一日煮込んだお品。和牛ゆえ繊維は柔らかくなっていても
脂は抜けずに残っているっという仕上がり。このあたりでシェフの求道心にレベル違いな物を感じ始める。
焼物/鉄板、焼き加減はミディアムレアでお願いしました。サーロインの脂甘さは言うに及ばず、イチボで、
このサシはすごい。厳選のお野菜が引き立てます。
食事、ガーリックチャーハンは大量にガーリックを入れるのですが、このガーリックがアク抜きを相当やり込んだお品で、
完全臭みフリーなお品です。
甘味、コーヒー、すべてにおいて完璧なコース、です。
シェフは肉割烹を経験された方で、お店のテーマを”和牛の美味しさを如何にして引き出すか”に主眼を置かれているとの事。常に研究と試行を重ねられているのが見受けられます。お料理の説明を聞くにつれ、展覧会で芸術家に作品解説をしてもらっている様な、料理好き食べ好きが伝わるお話っぷり。
鉄板焼 一心さん、最高だと思います。常に進化し続けているお店で最高の和牛体験を。悪い事は言いません、早めに行かないとまた次の高みに進化してしまいますよ。
白-HAKU-course この日のお品々
前菜・A5黒毛和牛の昆布〆タルタル、フレッシュキャビア
逸品・A5黒毛和牛のコンソメしゃぶしゃぶ トリュフと季節野菜
鮮魚・旬魚(太刀魚)の鉄板焼き・大葉生姜ソース
スペシャル・A5黒毛和牛ハンバーグ・牛肉赤ワイン煮込みに重ねて
ペコリーノロマーノ仕上げ
焼物・旬の焼き野菜(ズッキーニ・マコモダケ・シャドークイーン(黒いジャガイモ))
鉄板・A5黒毛和牛赤身＆サーロイン(岩手県産黒毛和牛 イチボ&サーロイン)
生醤油/ワサビ/柑橘醤油、長崎県産藻塩・ニンニク醤油漬け添え
食事・ガーリックチャーハン(しらす・大葉入り、刻み生姜添え)
赤出汁(わかめとアオサ海苔) 香の物
甘味・季節のデザート白桃とビーツのシャーベット
コーヒー