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メニュー
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アミューズ
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松葉ガニとオシェトラキャビア 春菊とジャガイモのヴルーテ シャンパンの泡
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小田原漁港から届いた氷温塩水熟成金目鯛の炙り 蕪とアボカドのラビオリ仕立て 湯河原産ダイダイのアクセント
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千葉産キレド農園のちぢみほうれん草と三陸黒鮑のムニエル 蓮根のコンディマン 鮑肝のソース
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静岡県産金柑のソルベ
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熱海で獲れた猪のパテアンクルート ロース肉とサボイキャベツのカルボナーラ ソース・グランヴヌール
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抹茶～千世木ノ昔～の温かいビスキュイ 芳醇なグラスヴァニーユ
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アイスコーヒー
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ハーブティー
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小菓子
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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
We don’t like French dishes. But since we heard that the Hiramatsu opened a high-end French auberge in Atami, we could not help visiting there. It offers the best location, the best hospitality and the best French dishes.
First of all, we were very surprised at the luxurious atmosphere of the building and beautiful architectural lines. We don't know who originally constructed the building, but the way the Hiramatsu slightly modernized it is wonderful. As the Hiramatsu Hotels & Resorts Atami says, both the art and the architecture express the fusion of East and West — Japanese and European — traditional sensibility and modern dynamism.
Seeing Hatsushima, a tiny island in the Sagami-Nada Sea, as we enjoyed our meal made us feel like the dining room was connected directly to the sea.
We don’t like boar meat, crab meat, or abalone, but unfortunately they were the only items on the menu. We especially hate jibie, however we deeply reflected on our hesitation just after we had our first plate. We really enjoyed every dish in spite of our prejudice. The presentation of the dishes were also very beautiful.
We had a great time thanks to the delicious food and lovely hospitality of the staff.
It was an even more wonderful auberge than we had imagined.
私達は、そんなにフランス料理が好きでは無い。
とは言え、あのひらまつのホテルが熱海に出来たと聞けば、行かざるを得ない。
そんな軽い気持ちで訪れたのだが・・・
感想は・・・
最高のロケーション、最高のホスピタリティー、そして最高の料理！
どんな高貴な方の別荘だったのか、どんな立派な会社の保養施設だったのか知らないが、小高い丘の上にひっそりと建つ、数寄屋造りの建物に驚かされる。
ひらまつの名に恥じない、スタッフすべての行き届いたサービス。
相模湾に浮かぶ初島をゆったりと眺めながらいただくディナー会場は、まさに、「海と繋がるダイニング」だ。
残念ながら、当日のメニューは、こみうり新聞の苦手食材のオンパレードだった。
カニ、鮑、猪。
特にジビエは大の苦手。
ところがどっこいだ。
ひらまつの前で食材が好きとか嫌いとか、全く問題にならない。
どんな食材も、筆舌に尽くしがたいほど美しくて美味な料理となる。
三浦料理長の手にかかった鮑や猪を、なんとも幸せな気持ちで平らげた。
暮れなずんでゆく美しい海とともに、最高の時間を過ごすことが出来た。