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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
三宮駅より徒歩6〜8分の場所にあるイタリアン 北野坂 木下。
3年先までほぼ予約が埋まっているという、大予約困難な大人気イタリアン。2023年イタリアンwest百名店だけでなく、2023年食べログsilverに選出されています。
ひと月の15%程度はおまかせサイトの新規予約枠に割り当てているそうで、そちらもかなり倍率は高いですが、諦めずにサイトをチェックしていると稀に予約できることもあります。臨場感のあるカウンター席と、程よい緊張感、シェフの丁寧な接客や人柄など、料理以外の面も素晴らしいお店です。
今回いただいたのは、一斉スタートのランチコース。木下さんは素材の味を活かすというコンセプトで、コースを作り上げているそうで、乳製品を一切使用せず、とうもろこしのヒゲなどをブイヨンで炊いて作ったとうもろこしの冷製スープに、焼きとうもろこしのシャーベットを浮かべた、シンプルながらとうもろこしの甘味が際立つ、感動するほど美味しい一皿でコーススタート。
ふんわりと柔らかいバケットにトリュフをふんだんに振りかけたフィンガーフード。口に入れた瞬間ふわっと燻製の香りが鼻腔を抜ける、キャビアとマスカルポーネチーズ。非常に弾力が強く生命の力強さも感じるような、明石タコのカルパッチョ。日本一の雲丹メーカーと言われるはだての極上雲丹に、ホタテの炭火焼、柚子の香り、山田錦を合わせたサラダ仕立て。味と風味の強い北海道噴火湾の毛蟹と、イタリア米をアンチョビで和えた、白ワインと相性抜群のサラダなど、これまで食べたことがないようなハイクオリティの料理が続きます。
すっきりとやさしい酸味を感じるフルーツトマトのガスパチョ、粘り気の強いオクラのタルタル、グッと旨味がプラスされるヤンバル豚がバランスよく交わったカッペリーニ。焼き、蒸し、煮込み様々な調理法で、シンプルながら素材の旨味を最大限引き出した鮑と肝ソース。鰻の骨とシェリー酒から作ったタレを塗りながら、備長炭でパリッと皮目を炙った海うなぎ。卵白、硬水、イカスミを使用したタヤリンに、雲丹、甘海老、白イカ、蛤、カラスミを絡めた絶品パスタ。しっかりとメイン料理を食べた印象が残るように、豪快にカットした鹿児島和牛を、繊細にじっくり窯で火入れした、シャトーブリアンのステーキまで、記憶に刻みつくようなお皿ばかりでした！
濃厚な毛蟹のエキスを余すことなく使用した締めの毛蟹リゾットに、名物デザートのしっとりとした木下チーズケーキ、コクのある甘みが素晴らしいペドロヒメネスまで、どれをとっても絶品料理ばかりだったので、ぜひ訪問してみてください。
ごちそう様でした！
※Instagram グルメアカウント
https://www.instagram.com/shunsuke.naka/
（フォロワー１万人突破！）