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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
大阪/京橋の『田中圭英』。初訪。
・
【京赤地鶏の茶碗蒸し】
【タチウオ、九条ねぎ、喜界島ごま 】
【マグロ。天身と赤身。天草。卵黄】
【白エビ、ウニ。のり。紹興酒漬】
【シュウマイ、ゴボウ、そら豆 】
【レッドムーン。じゃがいも、ツナマヨソース。青山椒。ナンプラー】
【クエ、唐揚げ、白ネギ生姜ソース】
【伊豆の極み(豚肉)。胡椒餅の揚げパイ仕立て。狼桃トマト】
【かぶらあん。シジミ、平茸、金華ハム、京赤地鶏、白甘鯛、金目鯛。火入れ】
【·牛すじ麻婆豆腐 】
【白魚チャーハン】
【冷担々麺】
【蛤と地鶏の中華そば】
【杏仁豆腐】
【プーアール茶】
・
お誘いいただき初めてお伺いできました。
もう美味しいのなんの。
シェフの田中さんは辻調理専門学校の講師を9年間務めておられました。調理の合間に、少し奥の方でお弟子さんにかなり丁寧に作り方を教えているシーンがあり、「見て盗め」がデフォルトだと思われる業界では珍しいと驚きました。シェフの人柄が素晴らしいからだとと思います。
お料理も全て全て絶品でした。
火入れもバランスもアイデアも抜群です。
特に感動したのがタチウオ(タレが超好み)、白エビとウニ、クエ(断面ツヤツヤの揚げ方は尋常ではありません)、かぶらあん、白魚チャーハン(油の入れ方の工夫が凄いです)です。
シュウマイ、胡椒餅の揚げパイ仕立て、蛤と地鶏の中華そばも素晴らしかったですね。