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麻布十番の路地裏にひっそり佇む「十」。初訪問でしたが、全てのお料理が想像を軽く超えてきました。日本酒ペアリングコースをお願いしましたが、料理と酒の相性が完璧で、まるで一皿ごとに物語があるような構成。最初の「鱈白子の茶碗蒸し」は、滑らかな舌触りに柚の香りがふわっと広がり、佐賀・東一 NEROの華やかな吟醸香が旨みを引き立てます。ここで早くも心を掴まれました。
続く「神戸牛とろたく」は、絶妙な塩梅で脂がとろけ、後味に残る酸味と旨味のバランスが絶品。御椀の「神戸牛すね肉と三関芹」は秋田のセリの香りが立ち、菊花のほのかな苦味と静岡・初亀の繊細な香りが見事に寄り添います。
中盤の「神戸牛昆布〆 香住蟹」は、微発泡の雅楽代 月華が爽やかに余韻を流し、口中をリセット。そこからの「神戸牛サーロイン 白龍素麺」では、奈良の素麺に鰹と牛、野菜の旨味が重なり、滋味深い出汁の世界へ。
香ばしく焼かれた「もなか牛すじ」は、パルミジャーノの香りがアクセント。秋田・飛良泉の酸味が心地よく、口中を豊かに満たします。そしてメインの「神戸牛サーロインすき煮 黒トリュフ」は圧巻。とろける肉質に蓮根の歯ごたえが重なり、福島・廣戸川の柔らかい旨味が全体をまとめ上げます。
「神戸牛炭焼き」は、らむしんの赤身が持つ力強い味わいに、石川・農口尚彦研究所の無濾過原酒が寄り添い、最後まで完璧なペアリング。香住蟹のご飯と赤出汁、大福まで一切の隙がなく、すべてが美しく調和していました。
一皿ごとに丁寧な技とセンスが光り、日本酒との組み合わせで新たな表情を見せてくれる。まさに“和のフルコース”の真髄を感じる時間。特別な夜を過ごしたい方に、心からおすすめしたい名店です。
ごちそうさまでした!