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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
【おまかせコース】
ディナーにお邪魔したのは、料理うめもとさん。昨年11月に割烹からスペイン料理へと業態変更をされた、バスク料理とワインがいただけるお店。
手をかざすと開く重厚なコンクリートの扉。奥にあるお店に入ると、カウンター9席のモダンな店内。奥に見える土塀が、さり気なく和の雰囲気も醸し出している。
こちらのお店の食材は、サスエ前田魚店のお魚、サカエヤのお肉、愛ふぁーむプロジェクトのお野菜を使われているのだそう。
◎金目鯛のお出汁を使ったフラン
ドウマンガニのビスクと一緒に掬っていただけば、蟹の豊かな風味とお出汁の心緩む味わいが口いっぱいに広がる。
◎ミナミマグロのカルパッチョ
鮪の旨みと甘み、マリネされた茄子、ガルム（スペインの魚醤）で味付けされたエシャロットのバランスが良い。
◎オキアジのカルパッチョ 九条ネギソース
まだ見ぬ春を思わせる色合いにきゅんとする。素揚げされた風味の良いが桜えびに、根菜マリネの歯ざわりがアクセントになっている。
◎フォアグラのマリネ、蜂蜜、ハモンセラーノ
特に印象的だった一品。瞬間的にスモークしたフォアグラ、蜂蜜、ハモンセラーノ、バケットの組み合わせ。
境界線を感じないくらい、それぞれが見事にマッチしてる。美味しさは勿論、立体感のある風味や口溶けの良さは幸せそのもの。奥ゆかしい燻製の香りがまたにくい。これまで食べたフォアグラを使ったお料理の中で、一番好き。食べ終えるのが惜しかったなあ。
◎ホウボウのフリット アイオリソース
ふっくらふわりと軽い食べ心地。サフランで炊いた、甘酸っぱい飛騨一本ねぎが面白い。
◎アマダイの鱗焼き
パリパリの皮目にしっとりとした身を主役に、玉葱の麹ソース、鰹の酒盗、クリームのカプチーノソース、京都大徳寺のあめ味噌？をアクセントにした発酵料理。
◎近江牛のランプ 炭焼き
きめ細かく柔らかなお肉は、和出汁とシェリービネガーを使ったソースとよく合ってる。人参のムースや藁蒸し人参のステーキは、青臭さのない、人参のもつ甘みがぐっと引き出された濃い味わい。
◎パエリア
金目鯛を使ったパエリア。味が入り程よく食感を残したお米は、おこげ部分の香ばしさも感じられる。ふっくらとした金目鯛の身に唐墨の風味が心地良い。レモンを絞って爽やかな変化も楽しめる。
◎リゾット
蟹、海老、貝の凝縮された旨みが、なんとも贅沢な一品。口にするたび、思わず笑みが溢れる。おかわりさせていただいた。
◎さつまいものモンブラン仕立て、牛乳アイス
さつまいもの甘みと、ミルキーなアイスの風味がいいバランスで、心満たされる締めくくり。
シェフの独創性や、日本料理の繊細さも感じられるお料理の数々。お料理の説明に心が躍り、口に運べば五感が喜ぶ。美味しさに何度も顔を見合せる、素敵なひとときだった。