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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
銀座の鉄板焼でここまで“創作性”を感じるお店は久しぶりでした。
人気No.1「葵〜aoi〜Course」（11,000円）を初めていただきましたが、想像以上に満足度の高い内容です。
まず席に案内されると、その日に使う食材を最初に見せてくれる演出があり、ここで早くも気分が上がります。
お肉は北海道・富良野和牛の赤身。焼き野菜はアカナス、ステーキ椎茸、かぼちゃ、小松菜。
料理に使うマッシュルームと舞茸も立派で、鮮度の良さが見ただけで伝わってきました。
⸻
●椀物
黒毛和牛と京都の大黒しめじの椀物。
和牛はスプーンでほぐれるほど柔らかく、大黒しめじは驚くほど大きなサイズ感。
椀物の段階から完成度が高く、この後の料理への期待が一気に高まります。
●前菜
金華鯖のしめ鯖を棒寿司仕立てにした一皿。
上にはフレッシュな雲丹と甘めの“紫醤油”。
鯖の旨味と雲丹の甘さのバランスが良く、和食らしい繊細さを感じました。
●揚物
アボカドとクリームチーズの天ぷらに、和牛生ハム・キャビア・金箔を合わせた華やかな一皿。
一見重そうに見えますが、アボカドのまろやかさが全体をまとめてくれて、意外と軽やかに食べられます。
●鉄板料理①
和牛とフォアグラのお好み焼き仕立て。
ごぼうのフリットとペコリーノチーズが良いアクセント。
出汁を使った“中濃ソース風”の和風ソースで、ここでしか出会えない創作性の高い鉄板焼きでした。
●鉄板料理②
黒毛和牛とキノコの麺（トリュフがけ）。
通常の焼きそばより太めの麺で、香り高さと食べごたえが抜群。
麺の試作を何度も重ねたという話にも納得のクオリティです。
●肉料理
A5銘柄黒毛和牛の赤身。
この日は富良野和牛。焼き加減はレアでお願いしました。
“結晶塩のシーソルト”と“ニンニクの醤油漬け”の組み合わせが秀逸で、赤身の旨味がしっかり引き立ちます。
●食事
白ご飯か、卵・しらす・大葉入りの特製ガーリックチャーハン（＋1,000円）を選択可能。
目の前で炒めてくれるライブ感が最高で、香りからして美味しい。
これは追加して大正解でした。
●甘味
最後はジューシーなメロン
これがまた美味しい。さっぱりと締め。
またお伺いしたいお店です。