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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
中島公園付近にある料理店
玄関先で奏でる謎の木琴音？が異空間への入場曲
ランチ１８０００円コース（税・サ別）
白老町で汲んだ柔らかい水を使用
本日は山菜がメインキャスト
・日高方面で採ったフキ味噌
・鰊と梅の酢漬け
梅は去年から漬けてるもの
梅は全然酸っぱくなく、むしろ芳醇 少し辛味あり
鰊の旨味も加わり、早速感嘆
・屈斜路湖の昆布〆ヒメマス
チーズと刻みニンニク合わせ
これぞ創造性
ニンニクは辛みと臭みが抑えられている
よって後の皿に影響無し
・サクラマス飯鮨
２か月半漬け
ネッチョリ旨味口内爆発
うまーい うまーい ヤバーイ
・ツブのキウイフルーツ和え
発酵強めの酢に漬けたキウイ
あのＣＭのキウイも さぞかし喜んでいるだろう
複雑な味
・山菜そば
採りたてホヤホヤの山菜使用
蕎麦も打ちたて
口の中で山菜が香り躍る
・赤井川村産ホワイトアスパラと当別産わらび
アスパラはミキサーで汁化
アスパラの冷スープ
・同上アスパラと苫小牧産山椒の佃煮
ホワイトアスパラってナヨナヨしているイメージ
だが、これは力強い
山椒は佃煮になっても豊かな香りは健在
・タラの芽揚げびたし
隣の相方と目が合う
こんなに美味しいタラの芽は初めて。
山菜で悶絶させられた
・子持ちヤリイカとウニ和え
最強ペア 危険な関係
・小肌のテリーヌ
酢がしっかりと効いている
・炙りホッキ貝と真狩産行者ニンニク
ホッキは串刺しにして軽く炙っている
行者ニンニクうまー
・毛蟹の蒸し椀
濃厚蟹汁で固めた毛蟹そのもの
・宮崎牛サーロイン ウドの酢味噌
自分の中で牛肉No.１は宮崎牛
上品
肉を活かすためソースの主張は控えめ
・余市産ミニウニめし
漁解禁後 間もないウニてんこ盛り
甘い甘い
米が影の功労者 硬めが合う
・味噌汁
美味 凝縮海老蟹等の出汁
・一夜干しキンキの混ぜごはん
米がしっかり立っている
やさしい味付け
・山菜ごはんの穴子茶漬け
（普段は半身提供ぽいが、コロナ状況のせいかアンコールしてくれた）
穴子は静岡産
贅沢茶漬け
・玉
グラスワイン白白赤
お腹いっぱーい！
今日シェフは朝３時に起きて山菜採りに行ったらしい
「美味い！」のための自己犠牲
上位店シェフの共通点
御馳走様でした！