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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
中華を軸に、和やフレンチの技法を巧みに取り入れた料理は、いずれも旬の輝きを引き出すことに長け、少量多皿という形式の中で、濃密な印象を一皿ずつ積み上げていく。馴染みのある料理名に油断すれば、その先で待ち受ける新たな構築美に、思わず心を奪われる。
台湾で育ち、幼い頃から数えきれないほどの中華料理と向き合ってきた自分にとって、この食体験は記憶の奥に眠る“あの味”を昇華させる。
北京ダックは、ただ皮を包むのではない。揚げニンニクのような香ばしい欠片をともに包み込むことで、皮のサクサク感を最後の瞬間まで保ち続ける構造に昇華されていた。脂の香りとクリスピーな食感が重なり、そこに辛味や甘味が交差する瞬間、定番は新たな表情を見せ始める。
上海蟹は、ミソの旨味に焦点を当て、その濃厚なコクを繊細に抽出。無駄を削ぎ落とした技術が、蟹という素材の輪郭をよりくっきりと際立たせていた。春巻きに至っては、前菜のひとつと呼ぶには惜しい奥行きがある。いや、むしろここには前菜という概念は存在しない。ひと口で完結する美学の中に、層を重ねた味の波が広がる。
料理とともに寄り添うペアリングも巧妙で、味覚の対話をさらに深く誘う。香りの立ち方、口中での広がり、後味の引き際に至るまで、皿とグラスが呼応するような構成になっている。
すべてを味わい終えたあとに残るのは、単なる満足ではなく、更新された中華という概念の記憶。技術、発想、味覚の密度が織りなす体験は、記憶の底に静かに沈み、長く余韻を残す。再構築という言葉が、ここでは一種の詩に変わっていた。