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夜ごはん
【食べログ日本料理TOKYO百名店2023】
■おまかせコース¥33,000(税込)※当時のコース金額
オープンからわずか2カ月でミシュランガイド東京で二つ星を獲得。そんなセンセーショナルなニュースで一気に注目を浴びた日本料理店『明寂(みょうじゃく)』。
2023年3月末に訪問。六本木駅から徒歩10分ほど。西麻布にかつてあった『田中田』の跡地にお店を構える。カウンター席はもちろん、個室もいくつか用意されている。
当時は、値上がり前でまだコース税込¥36,300(現在は税込¥39,600)。お料理は、究極の引き算というか、今まで食べてきた日本料理とはひと味もふた味も異なるアプローチ。それもそのはず。店主の中村英利氏は、“調和・淡・清らか”をテーマに、食材と真摯に向き合い、素材の持ち味「淡味」を生かすことを考えているそう。なので、出汁に頼らず、水と塩を中心に味付けされている。スタッフの方から、幾度も水と塩というワードが出てくる。
一品目に登場する「聖護院大根」は、まさにそんなお店のスタンスを象徴するひと品。水と塩だけで調理され、見た目の美しさ以上に奥行きのある滋味深いものに仕上がっている。
お造りの食べさせ方も面白い。食材は、アオリイカと真鯛。アオリイカの身で作ったお塩と、真鯛を水で煮詰め塩をくわえた塩ダレ、醤油を加えた鯛醤油でいただくというもの。
日本料理の華である椀物は、蛤と胡麻団子とマコモダケ。お出汁は、水ときのこ、しじみから摂り、塩気は蛤からというなんともミニマムなお椀だが、実に味わい深い一杯に仕上がっていたのが驚きだ。
食事の前に登場する自家製の十割蕎麦。上にかかるパウダーは一見からすみのようだが、鯛の身で作られた鯛醤油を粉末にしたもの。
投稿がかなり時間差になってしまったが、2023年ベスト3に入るお店であった。品数も充実し、コースの満足度も高い。なんといっても出汁に頼らない、素材を引き出すネオ日本料理の手法に脱帽だ。
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02. 穴子のとも和え
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08. 河豚白子 そら豆
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11. マナガツオ炭火焼き
12. 猪 春野菜 煮合わせ
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14. お汁粉アイス
15. 薯蕷蒸し