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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
静岡駅から車で数十分の山間。
夜になると観光客も去り街灯も少ない静かな丸子の街並みに、凛と佇むお店。
店内は空間設計が秀逸で、客席は大きな調理場囲むコの字カウンター。
客席と調理場を仕切る壁と窓が同じ高さに揃えられていることから、目線がそれ以下に抑えられつつ天井自体は高い。
厨房から漂う熱気と高い天井でカジュアルな開放感を帯びつつ、目線が抑えられていることから適度に落ち着くおこもり感も存在する空間。
今回は2度目の往訪。前回同様OMAKASEコース+ノンアルペアリング。
サスエさんの魚を扱うレストランは他にも幾つか伺ったことがあるが、素材の良さを最大限活かすという観点だとここが1番に思う。
季節を変えて再訪したいお店。
⸻
◇ アミューズ w/ 煎茶スパークリング 柑橘系ハーブ
（カマス/大葉巻き/じゃがいもと魚のコロッケ/アオリイカのタルト/伊勢海老のスープドポワソン）
◇ ドーマンガニ 人参ピュレ 鹿のコンソメジュレ
オレンジに漬けたオリーブオイルのアクセントが素晴らしい。人参がめちゃ甘い。
◇ 鯵 山椒太白ごま油 スミレ ◎ w/ お茶 木の芽
このお店の最高峰のひと皿。
◇ イトヨリ デュカ 〇 w/ 自家製トニックウォーター
手掴みで食べることを推奨、鱗のサクサク感が足されたデュカは風味にも食感にもアクセントとなり、イトヨリの甘さを際立てる。自家製トニックウォーターはポテトとコーラを思わせるジャンキーなペアリング。
◇ 白甘鯛 ココナッツベースの甘めソース キャッサバ芋と唐辛子の辛い発酵調味料 w/ オリーブの葉のお茶
白甘鯛の脂と甘みがソースと一体化してスープのような食べごこち。
◇ おでお牛蒡 太刀魚 〇
牛蒡の甘い良い部分だけが抽出されたスープ(魚介系スープで煮込んだ)、塩味が強めの太刀魚が良いアクセントに。
◇ あさはた蓮根 鰆 ブラックオリーブ 〇
蓮根のステーキとチップス、鰆は塩とブラックペッパーと山椒を強めに効かせる、上から乾燥ブラックオリーブ、温かい蓮根と生の鰆とのマリアージュ。鰆の甘みと脂と塩・香辛料が相まってラルドのような雰囲気。
◇ 鹿背ロース 鹿レバー マコモダケ しいたけ マルサラ酒のソース w/ クロモジ茶
このお店は魚が美味しい分、メインの肉料理については毎度そこまで印象に残っておらず。
◇ 伊勢海老のパスタ ◎ w/燻製紅茶、ベルガモット水
アーリオオーリオベース+伊勢海老の味噌、桜エビのXO醤。ベルガモット水の口直しが面白い。
◇ マッシュルームアイス、ヒノキの香りをつけたアングレーズソース 〇
◇ 栗の渋皮煮 ジェノワーズ コーヒーソース
◇ 焼き菓子 紅茶