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今も日本料理の最高峰として名を馳せる、三田の「晴山」。
これは2021年に幸運にも席をいただけた際の記憶。
この日のコースで度肝を抜かれたのが、たっぷりのキャビアが乗った素麺。ありそうでない、この組み合わせは反則的な美味さだった。
そして、フカヒレを贅沢に使ったお椀など、伝統的な日本料理の枠に収まらない攻めの姿勢に唸る。
もちろん、お造りや焼き物といった王道の一皿も寸分の狂いもない完成度。
旬の食材の力を最大限に引き出す、山本大将のセンスが光る。
そして、締めの土鍋ご飯。
この日は鰻だっただろうか。
蓋を開けた瞬間に立ち上る香ばしい匂いと、おこげの混ざったご飯の旨味は今でも忘れられない。
一見すると革新的に見える料理も、実は丁寧にとられた「出汁」という土台の上に成り立っている。素晴らしい食体験の思い出です。