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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
冬のスガラボははじめてです。
この日は冬の旬が凝縮されたコースで、全国から届く食材が一皿ごとに美しく昇華されていました。
• 雲丹 最中、トリュフ、キャビア
定番の最中をはじめ、これからがわくわくするようなスターター。
• 香川県産 24か月熟成ペルシュウ
芳醇なペルシュウは、口の中で瞬間、とろける。スガラボ米と合わせて幸せ。
• 冬野菜 ソースタプナード
• 本鮪 黒トリュフ
贅沢な黒トリュフを、本鮪と黄身をあわせてねっとりと絡めていただきます。
ふわとろの白子を、やや酸味のあるソースが引き立て、冬の海の恵みを堪能。
• 根室 白子 黒トリュフ ハーブサラダ
こちら大変好みでした。どこか懐かしささえあった。サラダと好みの割合であわせていただきました。
• 網走 釣りきんき 三浦大根 柚子
まったりとしたソースが肉厚のきんきとあわさって。。こちらも、好み。
• 新潟 真鴨 百合根『月光』
これはフルサイズで食べられた。。メインはもちろんのこと、添えられた百合根のやわらかさとほっくりとした触感、そして甘みが衝撃的。百合根の底力を感じた。。
• 高知 土佐文旦 ローズマリー
香りの使い方が秀逸で、最後まで飽きさせない仕掛け。さっぱりいただける。
• 奈良 中井農園いちご「古都華」
・ 広島 大崎下島 宝満栽培レモン
甘酸っぱさと香りが弾け、食後の余韻を爽やかに締めくくるデザート。いちごはいちご狩りさながらたくさんいただきました。
どの料理も、素材の個性を最大限に引き出しながら、見た目・香り・温度まで計算された構成。
いつもながらゆったりとと過ごせる個室もありがたい。五感すべてで楽しめる時間でした。
また季節を変えて訪れたくなります。
ごちそうさまでした！