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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
炎が据えられたカウンター。
薪と火を中心に設えられた空間で展開される、イノベーティブの数々。
蛤の出汁。
澄んだ旨味で、この夜の方向性を静かに示す。
車海老。
生の車海老を下地に、
車海老の出汁を閉じ込めたゼリーを重ねて。
甘みと香りが立体的に広がる、完成度の高い一皿。
あん肝とコンテチーズ。
濃厚でありながら重さはなく、
発酵のコクが余韻を伸ばす。
いくら、ニラのソース、カシューナッツの泡。
塩味・香味・コク。
一皿の中で味のレイヤーが完成している。
ピスタチオのパン。
ハニー入りのバターだろうか。
ピスタチオの香ばしさと甘みの相性が凄まじく、
パンでありながら料理の一部として成立。
もくずがに。
濃厚なソースが全てを語る。
旨味の密度が高く、余韻が長い。
穴子とかぼちゃのソース。
甘みと旨味の調和が美しく、
和と洋の境界線が自然と溶けていく。
牛の煮込み。
赤ワインとじゃがいものソースで、
深みはあるが、重さを感じさせない。
白子のリゾット。
このコースの核。
とろける白子の濃厚さに、
炙ったカラスミとチーズを重ねることで
旨味が一段も二段も深くなる。
記憶に残る一皿。
デザートは
洋梨〈ル・レクチェ〉
カシューナッツ
パンナコッタ。
最後まで一貫した世界観。
薪、火、素材、空間。
すべてが一体となった構成。
イノベーティブの極み。
お酒との相性まで含めて、完成された体験。