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《S’ACCAPAU》は、ただ食事をする場所ではなく、
素材・発酵・熟成・香りのレイヤーを楽しむ“体験型レストラン”。
一皿ごとに世界観が変わり、気づけば完全に物語の中へ引き込まれていきます
牛蒡や能登黒豆、金柑、ナスタチウム、黒パイナップルを用いたスタートから衝撃。
鶏出汁、台湾胡椒、エルダーフラワー、ゴルゴンゾーラ…複雑に重なりながら驚くほど調和する
野菜の端材や皮を使ったパン、発酵を忍ばせた紅くるり大根、金時人参のラザニア、サムライオイスターの塩味を効かせた菜花。
どれもが独創的で、想像を軽々と超えてきます。
二週間熟成の鰆の藁焼き、原木椎茸の濃厚な旨み、
羊は黒にんにくや蕗のとうで立体感ある味わいに
そしてデザートは、熟成薩摩芋や柑橘の酸味で最後まで美しくまとめ上げる。
余韻までも計算された構成。
美食家が通う理由がはっきりわかる一軒です。