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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
TACUBO＠MUWA NISEKO | 田窪シェフによるスペシャルコース（薪焼きスペシャルコース ※ペアリング付）
TACUBOのシェフによる二日間だけのスペシャルコースを頂きに、ニセコまで行ってきました。
カプレーゼは透明なトマトのジュレに覆われており、お箸でかぶりつく感じで食べるスタイルです。一口頂くとこの食べ方の理由がわかるような気がしました。小さく切り刻んで食べては美味しさが半減してしまいます。
キャビアと白エビのカッペリーニは、合わせるワインも素晴らしく、全く生臭さを感じさせず旨味だけを持ち上げます。
フォークで食べていくと最後にキャビアが底に残り、それを小さなキャビア用のスプーンで頂きます。
わざと残すようにしているのではないかと思うほど、この残ったキャビアが楽しめます。
白子のソテー香草バターソースはサラダ仕立てで、最初葉っぱ類が多いかと思いましたが、旨味たっぷりのバターソースにはこのくらいでベストなバランスでした。
蛤と菜の花のオレキエッテは、菜の花は全く苦味がなく、蛤のスープをパスタが吸っていて、全体的にクッタリとした食感が他のパスタ料理とは別の楽しみ方ができます。
メインのヒレ薪焼きはさすがの一言。近いお料理は過去何度も頂いた事はありますが、このクオリティのものは食べた事がありません。
食感がカリカリで、美味しさの理由はそれだけではないはずなのですが、とにかく大変美味しかったです。
すぐお腹いっぱいになってしまう我が妻も、最後まで美味しく頂いておりました。
これはたまたまではなく、コースの流れで飽きさせない進め方や量等を調整頂く事等で最後まで楽しめたのかと思います。
シチュエーションといい、お料理の内容やペアリング、サービスも大変素晴らしく、遠くまで来た甲斐がありました。
なかなかニセコには来られないかとは思いますが、東京のお店には是非またお伺いしたいと思いました。