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白老和牛
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左 カラビネーロ 右 蝦夷鮑
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上 ドナルドサーモン 左 松茸のフラン 右 秋刀魚の梅煮
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上 漬物 左 ガーリックライス 右 赤出汁
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カラビネーロ
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カラビネーロの海老煎餅
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蝦夷鮑
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蝦夷鮑
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白子
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白子のムニエル雲丹バターソース
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白老和牛
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白老和牛
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ソースと薬味が豊富で嬉しい
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十勝産熟成ポテトのモールウォッシュ焼き
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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
ANAクラウンプラザホテルの最上26階にあり
札幌の景色を眺めながら白老和牛をはじめとした豪華食材を頂けるラグジュアリーなこちらのお店。
本日はマイレビュワーさん達との食事会。
頂いたコースは
北海道産黒毛和牛（本日は敷島ファーム産白老和牛）と豪華海鮮のおすすめディナーコース。
まずは本日担当である 寺崎修一シェフからの挨拶で始まり食材の説明を交えて楽しい会話からスタート。
寺崎シェフの接客と会話は、高級店でありながらも気さくで和やかで笑いもありなんとも空気が和みます。
◆先付け
◾️北海道恵庭産ドナルドサーモンのタルタル
程よい脂加減と透明感のある肉質。
洗練された上品な味わい。
◾️松茸のフラン
松茸の香りはほどほどに抑え、緩めの茶碗蒸しで口溶け豊。
◾️秋刀魚の梅煮
梅と煮込まれる事で身は柔らかくなりホロホロ。
◆白子のムニエル雲丹バターソース
雲丹の粒の食感をしっかり残し、白子の表面パリッとジューシー。
塩レモンとバターソースが素晴らしいマリアージュ。
◆北海道産活蝦夷鮑
本日は噴火湾産を使用。
火を通した鮑って、生とは別物なほど食感が変わります。
しっとりコリコリで噛めば噛むほど旨味が広がります。
シンプルに塩とレモンがベスト。
◆スペイン産カラビネーロ
赤い悪魔と呼ばれる大型種の海老。
身はもちろんの事、ミソの旨味が抜群。
脚と殼はややしっとりさを残した海老煎餅として頂くと、物凄いエビの風味と味わいが鼻腔を通過して行きます。
◆季節の焼き野菜
◾️十勝産 熟成ポテトのモールウォッシュ焼き
100日間寝かせた雪室ジャガイモは程よい甘味のジャガイモで、そこにモール温泉でウォッシュしたチーズ、モールウォッシュが旨味と香りをプラスしてくれます。
食べた瞬間口の中で北海道が広がる逸品。
◆石狩厳選A5敷島ファーム産黒毛和牛白老和牛のステーキ100g
部位別に3度に分けてフランベし焼いたステーキを提供してくれる所に拘りを感じます。
提供されるソースや薬味が豊富で好きな食べ方を色々試せるのが嬉しい。
当然旨くて赤ワインとのマリアージュが完璧。
◆ガーリックライス 赤出汁 漬物
寺崎シェフのガーリックライスは箸で持てるガーリックライスがコンセプト。
ライスの一部分をヘラで伸ばしお焦げを造る事でライスが団結し合い、箸で持っても食べやすい工夫がされております。
ガーリックの主張やや控えめで、赤出汁や漬物と合う和風テイストのガーリックライスは初めての味わい。
寺崎シェフの分かりやすい食材の説明と和やかなトーク、華麗な手捌きに魅了されあっという間に終焉の時間。
視覚も味覚も聴覚も思いっきり北海道に包まれる素敵な時間でした。
ごちそうさまでした。