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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
名古屋、高岳にあるイタリアンレストラン「イル アオヤマ (il aoyama)」
地下鉄東山線「高岳駅」から徒歩５分。
18時～と20時30分～の二部制。
名古屋市高丘駅から数十分の静かな住宅街にあります。
2014年10月23日にオープン、名古屋で予約が取れない店のひとつ。
「ミシュランガイド愛知・岐阜・三重 2019」にて1つ星を獲得されています。
職人気質、青山シェフがこだわりにこだわり抜いた和製イタリアンの世界。
オーナーシェフは、青山直之氏。キートス、星ヶ丘のアルキオーネのシェフを経て、2014年に【イルアオヤマ】オープン。
貴重なお席にお誘いいただきました。
コースはおまかせ。
【乾杯】
「ノンアルスパークリング赤ワイン」
【和牛のコンソメスープ】
イタリア産トリュフを削って。鹿児島蒲生の筍入り。
香り高いコンソメのクリアで濃厚な味わいがじんわりと。
【種子島のアオリイカ】
オシェトラキャビアをのせて。もう一つは、ケッパーの煮汁に漬けた花山葵とともに。
歯のいらないほど柔らかなイカ、旨味たっぷりです。
【シラウオのフリット】
三重のシラウオにセモリナ粉を纏わせさくさくのフリットに。蕗の薹のソース、白ワインに漬けた自家製カラスミを削って。
【のどぐろ】
徳島市篠栗ののどぐろは皮目カリッと身はふっくらと火入れして。京都聖護院かぶの摺り流しに、のどぐろの骨のスープを合わせて。上には北海道帯広の月光百合根を添えて。
スープが抜群に美味しいですが、のどぐろの火入れがまた抜群です。
【パスタ】
「蟹のトマトソース、トルネッテ」
兵庫の松葉がに、加藤農園のフルーツトマトを使ったトマトソースに、自家製パスタ“トルネッテ”を合わせて。
パッパルデッレかと思ったほどの幅広パスタの美味しいこと。存在感抜群の松葉蟹と煮詰めた甘いソースが良く絡みます。
【白子のリゾット】
三河の白子のリゾット。ブロードで炊いたリゾットに、焼いてぷっくり膨らんだ白子をのせて。崩して混ぜて食べてくださいと。クリーミーな白子のリゾットです。
【仔牛のステーキ】
イタリア産イタリア人ベルチェリさんの育てた仔牛、佐賀のホワイトアスパラガスのソテーを添えて。
柔らかくジューシーな旨味。本当に火入れが素晴らしいです。
【ドルチェ】
「いちごパフェ」
バニラアイス、フレッシュないちご“寒熟”、いちご“寒熟”のソルベ、赤ワインソース。愛知県新城市の「寒熟」紅ほっぺは天皇陛下が誕生日に食べる貴重ないちご様。
甘酸っぱいいちごと甘さ控えめなバニラアイスの爽やかなドルチェ。見た目も美しいです。
【食後の飲み物】
「アイスコーヒー」
最後に、最高のサプライズが。シェフ自ら、ピアノを弾いて下さりました。
感動しました!
シェフ、マダムとの会話のある暖かい空間も魅力です。美味しくて、楽しい時間でした。