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〜シェフからの最初の贈り物〜 定点 トマト飴
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物語の始まり始まり
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トマト飴 外には飴細工でパリッ。プチトマトが酸っぱくて飴と交じって完成です
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〜再生〜 イノシシの血のペーストとビーツのジュレとココアパウダーの蓋
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〜時間.温度.水分〜 マッシュルームの状態変化を楽しみます
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全部マッシュルームを使ってます
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クリームもマッシュルーム、皮もマッシュルーム
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〜メニュー外 川海老のフリット冷凍仕立て ゆずソースと
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冷たいフリットで温度感や食感も楽しめます
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〜メニュー外 すっぽんのラビオリ トマトソース
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〜メニュー外 キジやカラスのジビエのハンバーグ
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ゆずのジュレ？コンポート？
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〜Sugiの苺大福〜
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塩味の極細チュロスと自家製求肥と苺と小豆のマリアージュ
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〜生と乾燥〜 寒鰆と文旦
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生食感の寒鰆と塩っぱめのペーストと文旦が絶妙なバランス ガストロノミーの調理器具を使用しているそうです
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〜メニュー外 同じ場所で取った（作った）塩 満月の時と新月の時とで味が違います
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〜鰤大根〜 ガストロノミーの調理器具を使用して味を浸透させているので生食感の大根に間違いなく鰤大根の汁の味 鰤は生食感で皮ぎしに堪らない旨味がありました
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〜メニュー外 卵のパスタとキクラゲ 音を出してズルズルいただきます
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〜海と大地〜 ハコベの天ぷらとイカの美味いやつ 大根は自生大根でカライ！
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〜アイスキャンディー〜 お肉用のカトラリーと共に
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アイスキャンディー 超酸っぱくて口がさっぱり
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〜本日の焼き立てパン〜 フォカッチャ
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〜High＆Low ステーキ〜
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水分を減らさずにエイジング
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〜杉寿司〜 鮃にウニと国産トリュフのトッピング めちゃ馬
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〜じゃがバター〜 ジャガイモを桂剥きして再構築 バターとトリュフで
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〜トラフグのフラン〜
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白子をソースに外国産トリュフをトッピング 濃厚で贅沢な逸品 バケツで食べてみたい
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〜クロワッサン〜
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伸びる〜
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まだ伸びる〜〜ってくらいモッチリ＆外サク
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〜Sugi畑をお皿に乗せて〜 これがサラダ？と思うヒトサラ
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〜本日のパスタ〜 おサルの挽肉と太めのパスタ ゆずのエスプーマ
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〜探求と探検〜
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パイナップルジュースに漬けたウド、ローリエのエキスを取り出してゼリー寄せ ウドの食感と素敵な甘さに驚き ローリエの使い方に感動
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〜里山の音と香り〜
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葉っぱとチョコレート 崩して交ぜて楽しみます
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〜食後のお飲み物〜 エスプレッソ クイッと飲んで決まります
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〜食べられなさそうで食べられる〜 モアイが自家製竹炭のフィナンシェです
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〜食べられないけど食べられそう〜 お土産の自家製ソープ
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初めに飲んだお飲み物 左SugiのアーニマシリーズNo1 右 Sugiのジンジャーエール
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左 アーニマシリーズNo42 右 ザクロ100%ジュース
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テーブルセット
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外看板
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外観
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テーブルセット
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テーブルセット
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あ！
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肉用カトラリー
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刀鍛冶さんが造っている？
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飲み物メニュー（ノンアル）
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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
千葉県佐倉市。
半年先まで予約が取れない当店ですが、偶然、1ヶ月先の土曜日ランチに空きがあり、躊躇せず予約です！
妻とのお祝い事があり、丁度良いタイミングでした♪
駐車場がテーブル数と同じだけあるので車で行くと良いと思います。
本日の注文
・土日祝ランチコース（牛）☓2
・自家製 Sugiのジンジャーエール
・ザクロ 100%ジュース
☆Sugiのanimaシリーズから以下
・No.1 クルミを香ばしく焙煎させたもの、ドライプルーン、赤葡萄を合わせたドリンク
・No.44 オレンジ、プルーン、スパイス、お肉のダシを合わせたドリンク
・No.3 洋梨、緑茶を合わせ柔らかな酸味、香りのあるドリンク
・No.42 和梨、クチナシの発酵ドリンク
食材と調味料、調理方法に強い拘りと素晴らしいセンスに感動！
そしてそれを実施する熱意と設定されているストーリーと相まって、杉岡氏ではなければこの皿に広がる世界は作り出せないものであると思いました。
食材を大事に扱い自作の調味料に利用したり、自生植物やジビエといった信頼関係と目利きがないと味わえないものが数々あり驚きと楽しみが連続しました。満月と新月の塩は面白い試み。
提供された料理の一品一品に杉岡氏の説明があり、食を違う角度からも楽しめました。
料理の説明は私の記憶力と知識の問題もありますが、枚挙に暇がないほどで全て美味しい！
と平たい一言で済まさせていただきます。
食事とドライブを楽しめた土曜日になりました。
ご馳走様でした♡