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金田シェフ
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新銀杏の茶碗蒸し
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とうもろこしのムース
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山芋そうめん
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飴細工の洋梨 中には洋梨のムース
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外観
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内観
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山芋そうめん
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スペシャリテ
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新銀杏の茶碗蒸し
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新生姜のおじや
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炭当て鱧
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鮑 鮑肝のクリームコロッケ
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無花果 テリーヌ削り掛け
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新いくら じゃがいものソース ビシソワーズ風そうめん
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尾崎牛ランプ
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尾崎牛ランプ
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松茸 鱧 コンソメ出汁雑炊
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洋梨のムース 飴細工を割って
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水の様な水羊羹
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初訪問の時に、忘れられないお店となった奈良屋町 青さんに、まさか再訪する夢が叶うとは思いませんでした。
あーろんさん、本当にありがとうございます✨
以下、いつもの他力本願コピペです。
ふひとさんありがとうございますm(__)m
お料理《おまかせコース(税別27,000円)》
○豚足&フォアグラ&トリュフの熱々餡入り黒饅頭
美しい球体。初めての訪問の時、その美しさにびっくりしたのをはっきりと覚えています。
こちら、苦手な豚足が入っているのですが、それほど癖がなく、ジューシーな肉汁がたっぷり。
○新生姜のおじや
《魚の骨&昆布の出汁&鶏肉ミンチのコンソメをブレンドしたもので炊いたおじや、新生姜を合わせて》
こちらも前回いただいた記憶。
とても美味しいんです。
○ホワイトアスパラガス(香川県産)のムース&紫雲丹(長崎県大村湾産)&伊勢海老味噌のコンソメゼリー&摺り流しホワイトアスパラガス(香川県産)、手摘みエクストラバージン・オリーブオイル(S島原、長崎県島原産)滴らせて
こちらも美味しい!
和洋折衷というか、ホワイトアスパラのムースにコンソメゼリーなど、味の変化が楽しめてとても美味しい。
○蛍烏賊(富山県滑川沖産)&筍(福岡県合馬産)の揚げ春巻き、空豆添え
パリパリ、熱々の春巻きに筍の食感が良いです
○長芋素麺、このこ(海鼠卵巣、香川県産)載せ、鰹節&羅臼昆布の出汁のつゆ
この長芋そうめん、すごいんです!
絶対A型だろうと思ったシェフは実はB型。
それにしても几帳面で丁寧すぎる仕事!
かつらむきした長芋を素麺くらいの細さにまでカット。シャキシャキの食感。
○野崎牛シャトーブリアン(鹿児島県産)の低温しゃぶしゃぶ、うるい(正式名:大葉擬宝珠)&分葱の饅(ぬた)を挟んで
○桜チップ燻製の馬肉ミンチ(福岡県久留米産)&いぶりがっこ&大幅&蕗の薹味噌のタルタル、ハーブ(久保田農園)載せ、米粉のクレープ巻き
米粉のクレープで巻いていただきます♪
これも美味しかった!
○炭火焼き米粉まぶし赤鯥(別称:ノドグロ、長崎県対馬列島産)、春野菜《ホワイトアスパラガス&グリーンアスパラガス&菜の花&スナップ豌豆》餡添え
きめ細かい米粉の衣、これ、絶品でした!
○細饂飩(福岡県うきは市、長尾製麺)、大葉ペースト和え、蛤(熊本県八代産)&芽葱載せ
ひやむぎほどの細い饂飩。
見た目も美しい☆
○野崎牛シャトーブリアン(鹿児島県産)のヒレカツ、玄米黒酢ソース掛け
衣がうすい!肉の旨みがギュッと詰まって唸りました。
○竹崎蟹(正式名:蝤蛑《ガザミ》、別称:渡り蟹、佐賀県産)のカレー
タイカレー風かな?初めて食べたカレー。
マイルドで渡り蟹の旨みが出ていました。
○蜜柑&ヨーグルトのエスプーマ入り蜜柑の飴細工、ヨーグルトアイスクリーム&デコポン果肉添え
芸術のような飴細工!
これは前回も感動した一品。
全て手作りのド変態シェフ。
○水のような水羊羹
こちらも前回来た時にはっきりと覚えている一品。
口に入れた瞬間、スッと溶けてなくなる、まさに水のような水羊羹です。
こうしてド変態シェフの素晴らしい料理を堪能!
1回目の時の感動が蘇るお料理の数々でした。
機会があればまた是非伺いたいお店。
素晴らしかったです(╹◡╹)♡