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蟹と蛤出汁
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真鯛と昆布出汁、オリーブオイルと醤油
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フォカッチャ
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藤本さんの縞鯵にモッツァレラチーズを海苔巻きにします
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牡丹海老のパスタ
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蝦夷鮑のフリット めちゃ美味い
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蟹味噌リゾット
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自家製タヤリン
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知床牛イチボのハンバーグ
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出汁では炊いたご飯
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和三盆ジェラート
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アフォガード
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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
2025年11月の夜です.
芦屋に来ました. 何でも食べても呑んでも美味しいイタリアンの名店があるとかで、お誘いいただいて初神戸です.
芦屋の駅から歩いてちょっとのところにある目立たない建物がお店です. 暗証番号を入力すると戸が開くシステムだそうです. まあ知らないとお店があるとはわからない佇まい.
中は9席のカウンターで中にはご主人1人のみ. 9人の料理を1人で切り盛りするというから驚きです.
泡で乾杯して要所要所に和を散りばめたコーススタート.
◇ずわい蟹（柴山）と蛤（千葉県）の出汁
スタートは蟹と蛤の出汁. 澄んだ色合い同様クッキリしながらも力強い旨み.
◇真鯛（明石浦 つる一）、昆布潮汁、オリーブオイル、醤油
厚切りの鯛はモチモチです. 昆布出汁はトロッとして濃厚な味わいでそこに加わったオリーブオイルがアクセントになっています.
◇自家製フォカッチャ
前の皿で余した昆布出汁を掬って食べるのにピッタリ.
◇縞鯵（愛媛県）のマリネとモッツァレラチーズの海苔巻き（有明産）
愛媛の藤本さんの神経〆縞鯵です. 分厚く切った身の脂と味わいが濃くてびっくり. モッツァレラチーズのコクに負けない縞鯵で海苔の香りともいい相性です. これは食べてびっくりの美味しさ.
◇牡丹海老の頭で取ったソースの冷製カッペリーニ、牡丹海老載せ
具の牡丹海老と海老味噌の美味しさの勝ちですね. お代わりしたかった.
◇炭火炙り蝦夷鮑のフリット
コンフィした蝦夷鮑をカラッと揚げてから炭火で炙って油を落としたそうです. コンフィは6時間って言ったっけ. こいつにチーズを振りかけていただきます. ムフフと鼻息が漏れる美味しさです.
◇ずわい蟹の蟹味噌リゾット 脚2本載せ
蟹味噌リゾットに脚をドボンとつっ込まれています. これは文句なくわかりやすい美味しさです.
◇自家製フォカッチャ
この絶品リゾットをフォカッチャで余さず掬い取ります.
◇自家製タヤリンにずわい蟹ソースと身肉
はるゆたかを使った自家製のタヤリン. やっぱり香り豊がです. 箸で食べると小麦と蟹の風味が広がります. 何だかラーメンみたい.
◇知床牛イチボのハンバーグ フォンドボー添え
確か60ヶ月肥育だったか知床牛のハンバーグ. 粗挽きなのも手伝って肉肉しくパワフルな期待通りの味です. フォンドボーと卵黄を絡めていただきます.
◇もやし炒め
ハンバーグの付け合わせ. シャキシャキです.
◇白ご飯
最初の出汁で炊いたご飯. ハンバーグの肉肉に負けない味です. シンプルな白飯もいいけど肉が良いとこういうのも楽しい.
◇和三盆ジェラート 抹茶アフォガード
和三盆のアイスに目の前で点てた抹茶を掛けていただきます. 〆まで濃厚な甘味でした.
お酒はペアリング. 単なるペアリングではなく、グラスが空くとわんこそばのように注いでもらえます. 美味しいご飯に美味しいお酒なので、お酒好きにはたまりませんが飲み過ぎ注意ですね.
それにしてもこれだけの料理をワンオペで提供し、ワインまで注いでいるのになんとテンポのいいことか. 2時間半で終わりました. ここまで来ると下手にサポートの人が入らない方がクオリティを維持できるんでしょうね.
お誘いいただいてありがとうございました.
ごちそうさまでした.