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不動前の【AGUNITE】で、渡邊シェフのおまかせコースとペアリングを堪能しました。渡邊シェフは「HIGASHI-YAMA Tokyo」で料理長を務めた後、パリ「OGATA Paris」でも料理長を歴任し、2021年・2022年にミシュランの星を獲得した経歴の持ち主。日本の食材や技を生かしながら、既存の枠にとらわれない新しい日本料理を体験できるお店です。
スタートの甘エビの茶碗蒸しは、生と湯引きの食感の違いやプチプチの卵、香ばしい頭のフライまで楽しめ、ひと皿で味わいの幅を感じられます。鳥取県琴浦産サーモンのフィッシュバーガーは自家製バンズにアスパラやじゃがいもを重ね、野菜と魚の旨みが見事に調和。伝助アナゴのフリットは甘みのあるさつまいもと合わせ、香ばしさが引き立ちます。
加茂茄子とハタハタのお椀は、生ハムとマグロ節の出汁が効き、和の技と素材の力を感じられる一品。炙りのどぐろのお刺身は肉厚ジューシーで、鯖寿司は炭火で炙ることで香ばしさと旨みが増しています。うなぎと松茸の春巻きは、松茸の香りが鼻を抜け、山椒ソースで味に深みが加わります。
ヒラメ蒸し物は柿の葉茶で蒸し、ブルーチーズや白ワインのソースで独自の味わいを演出。オリーブ牛の炭火焼は赤ワイン・バルサミコ・醤油のソースと合わせ、肉の旨みを最大限に引き出しています。締めの秋刀魚ときのこの炊き込みご飯は香り高く、ミョウガとキクラゲの味噌汁と共にほっこりとした余韻。デザートは月見団子と抹茶で静かに幕を下ろしました。
ワイン、日本酒、ブレンドティーのペアリングと共に、旬の食材や日本の食文化を大切にし、一皿ごとに新しい発見がある特別な時間を楽しめるコースでした。