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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
会員制でなかなか行かれない低温調理で有名な「焼かない焼肉」に行きました。クラウドファンディングでお金を集め、出資した会員さんのみの会員制で、会員の方としか行けないといお店。最近SNSでも話題ですね〜。
家族が会員になったので早速行ってきました。会員制というので、もう少し薄暗く隠れ家的なお店かと思いましたがお店は明るく、白基調で、むしろカフェっぽいイメージ。
お任せコース 7,000円
飲み放題 3,000円
お酒は色々ありますがオススメは日本酒とのペアリング。
◉和牛のササミのスープ
ササミはパサパサしたイメージですが牛のササミはジューシー！中バラカルビの一部だそう。
ポルチーニ茸の香りのスープで胃を温めてたくさん食べてください。という意図らしいです。初っ端から粋なはからいですねー。
◉ 鹿のカルパッチョ
血抜きをすぐして臭みなく仕上げている上に、りんごのドレッシング お肉を酵素で柔らかくしているそう。臭みは全くなく美味しい！
◉ カモ63度で低温調理
ジェノベーゼとオレンジソースで。
鴨にしては厚めで、かなり贅沢。噛めば噛むほど美味しくジューシー。全く硬くないのが、流石の低温調理。オレンジソースが華やかで鴨の旨味を引き出してくれます。
◉ 焼かない焼肉屋の揚げない牛カツ
イチボを60度3時間加熱し、衣を付けて30秒だけ加熱。トマトとモッツァレラと頂きます。なんだろう？肉の旨味が凝集している1品！
◉箸休め
低温調理のピクルスにマスカルポーネ
◉ 黒毛和牛のタルタル
なす、玉ねぎ、ディル、オリーブ、ケッパー等と生に見えるけどこれもまさかの低温調理のお肉。混ぜて紅芯大根に包んで頂きます。
◉ 63度2時間低温調理の猪肉
血抜きをすぐにしているので臭みは全くないイノシシ肉。ヒヨコ、レンズ豆などと、ホースラディッシュで頂く1品。
◉ ヒレとトウガラシのカルボナーラ
カルボナーラソースに野菜と肉を付けて食べるスタイル。燻製塩も添えられていて、これぞ、このお店ならではだなーと。
ここで、「おかわりは？」と声をかけてくださり「おかわりタイム」(o^^o)満足すぎてお腹はち切れそうでした！
◉デザート
ストロベリーシャーベット。生クリームは無くて良いかな？という感じ。唯一、デザートの生クリームのみ安っぽかったです(笑)
本当に知識豊富な店員さんで食べていて説明も聞いて楽しいエンターテイメントの世界。日本酒の説明も凄すぎて楽しすぎました。
飲んだもの一部▼
◉ 早瀬浦
ひやおろし。35度ので飲むと燗コメの旨味強まるらしい。
◉ 木戸泉
千葉の酒蔵で3段仕込みの丁寧な作りの日本酒。色味も黄色、香りも豊か！
その他いろいろ楽しみました！ご馳走様でした！最後に、ビザがマスターしか使えないので注意が必要です！