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ウエルカムドリンクの冷たい文山包種茶
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揚げたお菓子。これをツマミながら皆様がお揃いになるのを待ちます
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ここで最後の仕上げや盛り付けを行います
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才巻海老を春巻に包んで揚げて、それをさらに生春巻きで巻きなおしました。薬味は北ベトナムの甘酢ソース、南ベトナムの味噌ソースです
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底には漢方ゼリーが潜みます
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北ベトナムスタイルの甘酢ソースと南ベトナムスタイルの味噌ソース
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揚げ春巻きを生のライスペーパーで包みました。この食感の変化が面白いヾ(≧▽≦)ﾉ
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メニューにはボタン海老の紹興酒漬けとありましたが、明らかに生ウニとキャビアが主張しておりましたヾ(≧▽≦)ﾉ
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生ウニの下にボタン海老の老酒漬けが隠れています。香港の赤酢のシャリと醤油エスプーマで和中のハイブリッドを演出か？
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この緑色が何だかよく分からないけれど、とにかくウンマイ。揚げ雲吞とグリーンピースなどを1mm角に細かく微塵切りにして、キャビアの食感と喧嘩しないように演出
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何だか宇宙船みたいです(≧◇≦)
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前菜の三種盛り
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甘鯛の油淋ソース。ネギと生姜の超絶微塵切り。1mm角と決まっているようです。これはウンマイ！飲めるソースでしたヾ(≧▽≦)ﾉ
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真鯛の中華風サラダ。赤いのは金華ハムだったかな？
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涎鶏です。ほど良い辛味と痺れでハイボールが進みます
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パクチーの下には阿波尾鶏が隠れます
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白州のハイボールです
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カウンター厨房で盛り付けられた焼餃子。左の薬味は自家製の食べるラー油、右手は生姜入りの黒酢醤油です
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鉄鍋なので良い感じの焼き上がり
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餡は豚肉と白菜、キャベツのみ
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餃子を二個、おかわりしてしまいました
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おかわりした餃子です
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南房総の黒鮑。250gの逸品
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黒鮑のXO醤アヒージョ仕立て
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この自家製XO醤が抜群にウンマイ
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XO醤。まんま干し貝柱です
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XO醤のアヒージョを染み込ませるための揚げパン
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野菜も自慢のようです
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口直しの西瓜ジュース
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冨里産の超特大西瓜
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頂湯スープです。これから蓋碗に分け入れます
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老鶏と豚赤身肉の頂湯の器は景徳鎮の蓋碗。希少な器です
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底には1mm角の金華ハム。このスープは抜群にウンマイ
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金華ハムです。これだけで軽自動車が購入できるかもしれませんヾ(≧▽≦)ﾉ
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小林シェフのスペシャリテ
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黒酢の酢豚。宮崎のきなこ豚です
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きなこ豚はロースの赤身部位かな。これは抜群に美味しかった
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酢豚の黒酢ソースです。揚げパンで拭き取って残さず食べたかった
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岩国の高森和牛。獺祭の酒粕を食べて育ちますヾ(≧▽≦)ﾉ
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部位はカメノコ。ブラックビーンソースとの相性も抜群
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カメノコを含むウチモモのシンタマ部位
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鶏そばの薬味。右h市が白トリュフオイルです
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これも小林シェフのスペシャリテの鶏そば
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鶏そばの麺はこんな感じ。白湯スープには鶏肉も入っています
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干し貝柱炒飯の具材。貝柱は手で裂き、白ネギは2mm角にカット
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シンプルな炒飯ですが、これがまたウンマイ
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お米はタイのジャスミンライスです。香りが素敵
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干し貝柱が見えるかな？
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鶏そばの白湯を炒飯に入れておじや仕立てにしました
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更に白トリュフオイルを追加。鶏白湯とジャスミンライスの香りに合う
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正統派の杏仁豆腐
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紅茶です
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生の月餅
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外観
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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
火曜日の夜です。
六本木三丁目です。
今夜は中華です。
それも町中華ではなく、ラッコにしては珍しい、チョイとお高めのお店。
だって数年前、広尾の老四川でハズレクジを引いてしまい、それ以来、中華、とりわけ四川料理には興味を失っておりました。
それがマッキー牧本氏の食べログニュースで、今年の六月六日にかの【赤坂 桃の木】の小林シェフが独立されたと知り、食べログ予約画面からポチッ。
【竹爐山房】や【桃の木】で大人気を博したシェフだし、直ぐにでも予約困難店になること間違い無し。今のこのタイミングを逃すと、しばらく指を咥えて見ているしか無いですものね。
予約時間は五時半。
十分前に到着すると、すでにスタッフの方が外の路面でお出迎え。
予約名を告げて地下に降り、長いアプローチを経て右手のカウンターにご案内。
客席は八席。
お若いカップルが二組、息子さんとお母様？の一組、おひとり様のお若い港区女子とラッコ、という客層です。
他にも個室が五室あるようで、後ほど七時過ぎにご常連さまと思しき方達が入店。
そのカウンターですが、暖簾の奥にセンター厨房が有り、そこで調理し、最後の仕上げや盛り付けを行うミニステージといった雰囲気。
時間ちょうどに小林シェフが厨房から顔を出され、カウンターの八名にご挨拶。腰が低く、丁寧で実直なお人柄が手に取るように伝わります。
さてさてそれでは本題。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただけれは幸いです。
そしてご馳走さまでした。
＜まとめ＞
これは大満足！
広尾の茶⚫︎華より遥かに美味しい。
四川を背骨に、広東、上海、北京どころか国境を越えた越南料理のエッセンスまで取り入れたKOBAYASHI-WORLDは、まさにULTRA-K！
＜コース内容＞
⚫︎ウェルカムドリンク：
・文山包種茶：水出し
⚫︎アミューズ：
・才巻海老：揚げ春巻きのライスペーパー包み
・漢方ゼリー
・味噌ソース：南ベトナム風
・甘酢ソース：北ベトナム風
⚫︎ボタン海老の老酒漬け：
・生ウニ
・シャリ：香港赤酢
・醤油：エスプーマ
・マッシュルーム
・副菜：
・枝豆、緑豆、ビーフン他の微塵切り
・キャビア
⚫︎前菜：三種盛り
・涎鶏：阿波尾鶏、パクチー
・甘鯛：油淋ソース
・真鯛：中華風サラダ
⚫︎鉄鍋餃子：
・薬味：食べる辣油、黒酢醤油生姜
⚫︎黒鮑のアヒージョ：
・南房総産
・ズッキーニ：長野
・万願寺唐辛子：京都
・揚げパン
⚫︎口直し：
・西瓜：シャーベット、冨里
⚫︎頂湯：
・金華ハム：1mm
・器：景徳鎮の蓋碗
⚫︎酢豚：
・黒酢
・きなこ豚：宮崎
・柘榴
・エディブルフラワー
⚫︎高森牛のロースト：
・カメノコ
・ブラックビーンソース
・セロリ：能登
・マッシュルーム：
⚫︎鶏そば：
・白湯
・薬味：白トリュフオイル、黒胡椒、白胡椒
⚫︎炒飯：
・干貝柱：29g/人
・白ネギ：2mm角
・卵
・ジャスミンライス
⚫︎デザート：
・正式杏仁豆腐
・生月餅：求肥
＜ドリンク＞
・スーパードライ：小瓶
・白州：ハイボール
・紅茶
3.15