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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
シェフ自ら育てた牛を用いた独自のコースを構築。そのコースの料理を食材のベストな瞬間を点で捉えて、提供するため″効率化時代″に事前の仕込みや作り置きをしない唯一無二なコンセプト。
「素材の良さをそのままに」何て言葉は、よく聞くが、当店はその追求途方もない。佐賀という食材の宝庫でそれをしないのは自分として納得できないとのこと。
この牛肉劇場は4時間近い長丁場だが、目の前で丁寧を調理過程を見ながら、シェフの思い・考えを聞いていれば没頭でき、あっという間に閉幕。シェフの独壇上でした。
【印象的だったメニュー】
●スナップエンドウのリゾット
牛乳やチーズは使わず、ほんの少しの発酵バターとの塩味がスナップエンドウの風味とお米の甘みを際立たせる。スナップエンドウの風味や香りが損なわれないように、その場で皮から取り出し調理。
●経産牛のサーロインのステーキ
ここまで美しいステーキも稀有。今回は14歳の経産牛で、通常長くても8〜10歳が限度のなか、さらに手間暇かけて育てたもの。あえて熟成はかけない。火入れも時間をかけて、その仕上がりは工芸品の領域。ソースや付け合わせの装飾はなし。それでも皿の上に鎮座する圧倒的存在感。
●ラグーパスタ
スネ肉と新玉ねぎを、野菜の水分のみで煮込んだラグーが途轍もない甘さ。通常の挽肉では到底敵わないの存在感。〆のパスタになるのだか、あくまで肉が主役。
地理的問題で、オーベルジュ化や早めの食事の開始要望もあるらしいが、1日限られた時間で、牛という生き物を扱いながら、手間をかけた今のコンセプトでするのは不可能で、模索はしているものの自分の納得できるスタイルでやりたいとのことです。