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牛蒡とパプリカと森シェフ
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ホタルイカ
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ホタルイカup
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先端牡蠣
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シラスと芹
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海老 バジルの美ソース
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エンドウ豆 器も食べられます
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ノレソレと文旦
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うどの鎖切
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黒ピーナッツ
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シューカレーと黒ピーナッツ
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シューカレーup
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シェフ作の漆器ワインクーラー
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からすみ十割蕎麦
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からすみ十割蕎麦up
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森シェフ作 漆器
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壁に書かれた絵
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カチョカヴァロ
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カチョカヴァロ 磯辺焼き
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ナメコ
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ナメコ
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キンキ ナメコ 鮑のスープ 文旦の容器で
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キンキ ナメコ 鮑のスープ 文旦の容器で
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キンキ ナメコ 鮑のスープ 文旦の容器で
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フカヒレのソテー
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フカヒレのソテー
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春菊のスープ
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春菊のスープup
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和牛ミルフィーユ
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和牛ミルフィーユ
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調理の様子
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調理の様子
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クレソンのサラダ
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調理の様子
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調理の様子
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調理の様子
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和牛ミルフィーユ
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和牛ミルフィーユ
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和牛ミルフィーユ
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和牛ミルフィーユ
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空豆ごはん
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空豆ごはんの中は温泉卵が。
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空豆ごはん
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空豆ごはん
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デザートは黒い紙で。
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ブラッディーオレンジ
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ブラッディーオレンジ
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ブラッディーオレンジ
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ブラッディーオレンジ
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白小豆のデザート
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チャイ
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チャイ
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チャイにははちみつを入れます
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花山椒のショコラ
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ナイアガラ
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-
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洗面所の菜の花
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-
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-
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-
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-
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-
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日本酒
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こちらもシェフの自作
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-
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お酒 13BY
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-
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-
田植えの様子
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-
田植えの様子
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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
この日をどれくらい楽しみにしていたことでしょう。
北新地で40年以上にわたり愛され続けている名店 カハラ。初めての訪問です。
名前の『カハラ』は、ハワイの kahala に由来、ミシェラン二つ星獲得店であります。
オーナーシェフの森義文氏は、アジアNo.1シェフに選出され、
さらには農林水産省の施策推進と食文化の発展に貢献する料理人へ与えられる
料理マスターズの受賞をされておられます。
また、世界で一番予約の取りにくいと言われる 三つ星レストランのエル・ブリのシェフフェラン・アドリア氏に
「このレストランのためだけに大阪に来る価値がある」と言わしめるほど世界的にも有名なお店。
場所は新地の中央通りを一本外れたビルの2階、重厚感のあるドアを開けて入店。
8席のカウンターだけのこじんまりとしたレストランです。ミュージックはかかっていません。
18時～、20時40分～の二部制。
18時きっちりに開始する御料理メニューはおまかせのコースのみ。
-----------------------------------------------------
●食前酒 葡萄（大阪樫原）で仕上げた半貴腐ワイン
アルコール度数も7%で口当たりも軽く飲みやすい。
●ホタルイカと ホワイトアスパラガス
ソテーされたホワイトアスパラにボイルされたホタルイカ。
ソースは2種類。3種類のマスタードソースとラー油。
●八寸仕立ての前菜
・うどの鎖切 つなぎ目なしの職人技。たった1分ほどで完成するらしい。
・シラスと芹
・キャベツと海老、あけがらし
・先端牡蠣にフィンガーライムを乗せて
・うすいエンドウのカンコワイヨットかけ 薄いパン生地の器も頂ける
・のれそれ と 文旦 稚魚と柑橘類。面白い組み合わせ。
●シューカレー
（シェフお手製のコーヒーオイルがかけられた黒ピーナッツ）
ブーランジュリータケウチの特製パン。
結構辛いですが、黒ピーナッツが口の中を中和してくれます。
●カチョカヴァロ（吉田牧場） 有明海苔 磯辺巻き
焼き立てトロトロのカチョカヴァロを海苔で巻いていただきます。何とも円やかで旨い。
●十割蕎麦 からすみのパウダーがけ
ゆで時間が8秒という十割そば。表面には何やら黄色い粉が振り掛けられている。
その正体はカラスミ。蕎麦と絡めていただく。これは唸りました。こんな取り合わせがあるなんて。
新潟の地酒 鄙願（ひがん）と合わせていただきます。
●鮑・松なめこ・金針花のスープ仕立て
器は文旦の皮を裏返したもの。スープにも文旦の香りが溶け込み最高の逸品。
●フカヒレのソテー
細かく削られたカチョカヴァロ、ブラックペッパーと共にいただきます。
チャンピオンパプリカとゴボウの付け合せも最高。焼きフカヒレは初めて頂きました。
●春菊のスープ
ほどよく春菊の苦味を残した色鮮やかなスープ。
●クレソンのサラダ
錦市場にしか売っていないという錦胡麻と
カリカリに煎った蕎麦の実が振り掛けられている色鮮やかなサラダ。食感も素敵です。
●本山葵黒毛和牛ロース肉のミルフィーユ（5枚重ね）
つけ合わせは藤三七、益荒男ほうれんそう、蓮根餅。
目の前の鉄板でシェフに焼いていただき取り分けていただけるカハラの名物料理です。
全部で3回焼いていただけ
○１枚目はガーリックと山葵を巻いて タレで。
○２枚目はガーリックを巻いて辛味大根のぽん酢で。
○３枚目は好みの食べ方でいただきます。
●空豆ご飯・香の物
表面には空豆がぎっしり。何とも色鮮やかです。
ご飯の中には温泉玉子が隠れていました。塩加減も抜群。
●果物 フルーツ ブラッドオレンジ アングレーズソース
●デザート 篠山の白小豆、イチゴのクレームブリュレ
●飲み物 チャイ ハチミツを入れて。
●茴香、花山椒のショコラ
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五感全体で独創的なお料理を楽しめました。
料理が登場するたびに食材を見せていただき、シェフ自ら説明をして頂けるのでとても勉強になります。
お店で使われている漆塗りの食器の数々は森シェフの作品であります。
またご自身で田植えも手伝われている『カハラ米』と呼ばれる独自のブランド米も使用。
テーマパークに来たようなワクワク感とびっくり箱を開けるようなドキドキ感。
何から何まで本当に満足でした。シェフは真の料理人であると思います。
メニューは月替わりであるため次月にはまた違った雰囲気が味わえます。
何度も行ってみたい素敵なお店。幸せな気持ちになれること間違いなしです。
森シェフをはじめ、スタッフの皆様 楽しい時間をありがとうございました。