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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
六本木の夜にふさわしい、上品で落ち着いた空間。
照明をやや落とした店内に、炭火の香りと肉が焼ける音が静かに響く。
日本三大和牛の一つ「松阪牛」を中心に、極上の肉料理を堪能できる名店です。
誕生日や記念日、接待など“外せない日”に選ばれる理由がわかります。
黒毛和牛のユッケ
細く繊細にカットされた赤身は見た目から美しく、最初は卵黄を絡めず塩だれで。
にんにくの香りが引き立ち、肉の旨味をダイレクトに感じられます。
卵黄を絡めると一転、まろやかで濃厚な味わいに。1皿で二度楽しめる逸品。
キムチ盛り合わせ
白菜・きゅうり・大根の3種。
白菜はガツンと辛口、きゅうりは出汁が香る上品な和の味わい。
大根のコリコリ食感がアクセントとなり、全体のバランスが秀逸。
特製チョレギサラダ
香ばしいごま油と出汁の香りが立ち、味付けはやや濃いめ。
副菜というより、一品料理として成立する完成度の高さ。
塩焼き2種
・黒毛和牛上タン塩：自家製ポン酢とネギで。柔らかな歯切れと酸味の調和が見事。
・松阪牛トモサンカク：舌の上でとろける脂のきめ細かさ。塩だけで成立する旨さ。
焼き野菜3種
しいたけの肉厚な旨味、ピーマンの苦味、さつまいもの甘み。
肉の脂を受け止める名脇役たち。
松阪牛サーロイン
手毬のように美しい形にカットされた極上部位。
焼くとサシが溶け、口いっぱいに上質な甘みが広がる。
濃厚な卵黄にくぐらせ、すき焼き風でいただく贅沢な一皿。
タレ焼き3種
・松阪牛カイノミ：霜降りのバランスが絶妙。タレの甘みと脂のコクが融合。
・松阪牛シンシン：軽く炙るだけでとろける。上品な脂と赤身の調和が見事。
・松阪牛ハラミ：香ばしく焼かれ、ふわりと柔らかい。噛むほどに旨味が増す。
内臓3種
レバーは臭みなくクリーミー、上ミノは弾力が心地よく、
シマチョウはぷるんと甘い脂がとろける。炭火焼きならではの香ばしさが印象的。
冷麺
透き通るスープに、弾力のある麺。甘酸っぱく上品なスープは、辛子を加えるとキレが増す。
ラフランスのジェラート
果実の香りが鮮やかに広がり、焼肉の余韻をすっきり締めくくるデザート。
松阪牛を部位ごとに堪能できる贅沢な構成。
脂の甘み、赤身の旨味、火入れの精度、どれを取っても完璧。
特製ダレはフルーティーで奥行きがあり、肉の旨味を最大限に引き出していた。
特別な日にこそ訪れたい、まさに“正統派の頂点”と呼ぶにふさわしい炭火焼肉店です。