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榊山（さかきやま）牛
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間人蟹の甲羅盛
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間人蟹の甲羅盛
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焼き物
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焼き物
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椀：紅葉鯛と蛤
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紅葉鯛と蛤
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鰆
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レア焼き
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榊山牛の出汁しゃぶしゃぶ
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お肉、追加してくれました
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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
広島市内、The Tabelog Award 2021 Bronze 受賞店。
料理研究家でメディアにも多くご出演されていた平野 寿将 氏のお店です。
入店時、店内がややピリっとした感じだってので、あらっ、きつい食事となるのかな？ なんて一瞬想像してしまいましたが、実際は全くその反対でした。
直ぐに出汁と食材へのこだわりなど丁寧にご説明いただき食事が楽しみになりました。
お任せコースで以下を頂きました。
1. 煮浸し: 舞茸、天然なめこ、茄子。良い出汁。
2. 間人蟹の甲羅盛：言わずと知れた京都京丹後市丹後町の間人漁港水揚げの間人蟹。ここで頂けるのは想像していなかったです。蟹身はもちろん、外子、内子も美味しい、岩塩を付けてがいいです。
3. 焼き物
- 海老芋（富田林）
- 白子（北海道）
- 自家製カラスミ（2年熟成）
4. お椀：紅葉鯛（今治来島海峡）と蛤（京都）。
出汁には、蔵囲利尻昆布（福井県7年）を使用。
5. お造り：熟成系のオンパレード。。
- シラカワ（白甘鯛）（焼津） 5日寝かせ
- 天然ふぐ（下関） 5日寝かせ
- カワハギ肝巻き（広島県江田島）
- カレイ
- 鰆（山口県産）：7日寝かせ。軽く炙ってます。香ばしさと柔らかい身。美味しい。
- まぐろ：やま好。12日寝かせ
6. 炊き合わせ：車海老（長崎産）の真薯と源助大根（金沢）。源助大根、美味しい。
7. 焼き物：お造りで出てきた鰆を焼いたもの。レアで食べやすい。
8. 出汁しゃぶしゃぶ： 榊山（さかきやま）牛という広島県内のブランド牛で、32ヶ月以上の長期肥育されるとのこと、月3頭のみの出荷の希少種。初めていただきました。サーロインのブロックを目の前でスライスして、しゃぶしゃぶに。出汁と一緒に。柔らかいのですが噛めば噛むほど味わい深く美味しいです。途中で、お肉、追加してくれました（笑）。
9. 炊き込みご飯：天然まいたけ。イクラと煎った鰹節を混ぜます。
10. デザート：白胡麻プリン
広島で全国の良い食材と熟成系にこだわり、、良いですね。
平野氏は気さく和ませて下さる方でした。
女将さんも優しく丁寧なご対応。
最後まで楽しませてもらいました。
お酒2杯で、2万円かかりませんでした。
CPも良いです。
再訪：またお願いしたいですね、ごちそうさまでした。