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白エビ
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甘エビ
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バイ貝
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ベニズワイガニ
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イクラの茶碗蒸し
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いけだ牛のしゃぶしゃぶ
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GEJOキャビア
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美味なガリ
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アオハタ
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カンパチ
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エッチュウバイ
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フクラギ
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テッポウサワラ
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カマスの昆布締め
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デブカツオ
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マグロ
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牛肉とウニ
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ゲンゲと素麺のお椀
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ゲンゲ骨煎餅
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干瓢巻きと玉子
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アイスとフルーツ
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絶品!羊羹
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いけだ牛
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長野牛
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オータムトリュフ
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GEJOキャビア
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木村のウニ
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ゲンゲ
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素麺
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「柳陰(柳がけ)」の味醂
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白干瓢「石崎」
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シャンパーニュ「マム」
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「満寿泉」純米大吟醸「寿」
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「IWA5」
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「満寿泉」純米大吟醸 SUPECIAL
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「満寿泉」オーク樽貴醸酒(右)と「シーバスリーガル12年」匠リザーブ
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「満寿泉」搾りプラチナ
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プティロワ「アルテス2022」
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「満寿泉」リンク8
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エロディ・ロア「ピノノワール」
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「IWA」リザーブ
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「アンリ・ジロー ソレラ ラタフィア・シャンプノワ」
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「満寿泉」貴醸酒×貴醸酒
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富山愛にあふれています。
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桝田酒造店(「満寿泉」)の桝田隆一郎社長からのご推薦もあり、初めてお邪魔いたしました。
下條さんはブルガリア富裕層のプライベートシェフなど、海外富裕層とのお付き合いが深く、今年(2025年)11月から12月にはドバイへ。
お料理はもちろん、話題も幅広くて面白く、3時間以上のディナーを堪能させていただきました。
夜はフルコース1本でしょうか、「GEJO Full Course」(28000円)にワインペアリング。ペアリングメニューは2種類あり、「GEJO Special Valuable Paring」(18000円)を。サービス料は15%です。
<メニュー>
●お鮨(握り)
1.白エビ
スターターは富山の代名詞から。
2.甘エビ
富山県産コシヒカリ、京都の赤酢、塩昆布の味わい。
3.バイ貝
奥能登の塩にスダチが効いています。
4.ベニズワイガニ
●茶碗蒸し
5.イクラの茶碗蒸し
サケやマスではなく、ズワイガニの卵です。
●お肉
6.いけだ牛のしゃぶしゃぶ
白子にナメコ、シイタケ、白ナス、そこにスープドポワソン。さらにオータムトリュフが削られます。
●キャビア
7.GEJOキャビア
宮崎産のキャビアに金箔。下にはオイスターが敷いてあり、キャビアはオーク樽仕込みの満寿泉、オイスターはシーバスリーガルで合わせます。
ここで、握りに戻ります。ところで、甜菜糖と赤酢プレミアムで漬けたガリは実に美味しい。
●お鮨(握り)
8.アオハタ
塩に愛媛のミカンの香り。
9.カンパチ
10.エッチュウバイ(白バイ)
薪の香りを纏った燻製仕立て。
11.フクラギ
12.テッポウサワラ
このあたり、富山ならではのお魚が出てきます。
●お鮨(巻物)
13.カマスの昆布締め
有明海苔が美味しい!
●お鮨(握り)
14.デブカツオ
15.マグロ
●お鮨(巻物)
16.牛肉とウニ
長野牛と「木村のウニ」、カワハギの肝。
●お椀
17.ゲンゲ
深海魚ゲンゲに岡野素麺。
18.ゲンゲの骨煎餅
19.干瓢巻きと玉子
栃木の白干瓢「石崎」に富山の美味な玉子。
●デザート
20.アイス、イチジクと梨
アイスの上にはバルサミコならぬ「柳陰(柳がけ)」の味醂。実に美味!
21.羊羹
このオリジナル羊羹を買って帰ろうと思いました。
<お酒>
基本的に、「満寿泉」が主体となっているようです。
A.シャンパーニュ「マム」
B.「満寿泉」純米大吟醸「寿」
C.「IWA5」
D.「満寿泉」純米大吟醸 SUPECIAL
E.「満寿泉」オーク樽貴醸酒
F.「シーバスリーガル12年」匠リザーブ
G.「満寿泉」搾りプラチナ
H.プティロワ「アルテス2022」
I.「満寿泉」リンク8
J.エロディ・ロア「ピノノワール」
K.「IWA」リザーブ
L.「アンリ・ジロー ソレラ ラタフィア・シャンプノワ」
M.「満寿泉」貴醸酒×貴醸酒
東京などで、いろいろとイベントもなさっているようで、下條シェフ&豪華ワインのコラボなど、面白そうですね。
また、お伺いさせて頂く機会があれば・・・。
ご馳走様でした!!!