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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
長年のお客様がオーナーとなり復活を遂げた銀座楼蘭さん
半世紀以上にわたり銀座で愛され続ける理由が、最初の一口で腑に落ちました！
銀座「楼蘭」は、派手さに頼らず、素材・火入れ・上湯の完成度で語る“正解を越えた究極のスタンダード”。
アラカルトでお任せにすると、澄み切った鶏のスープを起点に、一皿ごと積み重なる旨味と余韻が、伝統の底力を静かに主張してくる。
流行ではなく本質を味わう、そんなお店なんです！
【鶏のスープ】
見た目は透き通っているのに、口に含んだ瞬間に鶏の旨味と芳醇な香りが広がる。雑味が一切なく、喉を滑るような感覚が上品で、後の料理のベースとなるスープの優しさを堪能。
【三種冷菜の盛り合わせ】
・クラゲの冷菜
均等にスライスされた繊細な職人技で「厚み」と「音」の違いを体感できる。
・蒸し鶏の冷菜
しっとり柔らかい鶏肉に、香り高いソースが絡み食欲を刺激します。
・ピータンネギとガリ乗せ
雪の結晶模様が美しい「松花皮蛋」独特の匂いは全く感じられず、濃厚で上品な風味が広がります。
ガリがアクセントで美味しい！
【春巻】
驚くほどのパリパリッと食感「包まれて」の表現がふさわしい、薄い皮を絶妙な温度で揚げていて、餡は素材の味を活かした広東スタイルで、上品なポーションは他の料理を邪魔しない満足感がとてもあり。
【蟹の卵入りフカヒレスープ】
蟹の卵の背徳的な濃厚さとフカヒレが生む
計算された食感！そのベースとなるのは「最上級の上湯」濃厚な蟹の旨味の後から清らかな余韻が喉を通り抜けました
【帆立貝と野菜の炒め】
これだけ多種の素材を同時に調理しながら、それぞれの個性が完璧に守られています。縦横無尽の食感を一度に噛みしめる贅沢、まさに「火の魔術」♡
・具材
帆立、人参、ネギ、ブロッコリー、アスパラガス、カリフラワー、椎茸、黄ニラ、パプリカ、ヤングコーン、さつまいも
【牛フィレ肉の蒸しパン添え 】
主役である牛フィレのクオリティと存在感、お肉とパンを繫ぐソースの濃厚な旨味、単なる添え物ではなく「挟んで食べる」ことで完成する三位一体の満足感は力強くも優しい一皿です。
【光麺】
メニューには載ってない、
常連さん達から愛されるこの麺は
間違いなく主役はスープ、最初の一口は「淡い」と感じるほど繊細ですが、飲み進めるごとに重厚なコクが重なり、深い満足感に包まれます。極細のストレート麺はしなやかな喉越しで、スープをタップリと抱え込み、啜るたびにスープの香りが鼻へ抜けて行きます。一度リセットされるような、
すべてが完結するような、不思議な充足感に満たされる上品でエレガントな一杯。
一皿ごとに込められた手間暇と、お客様への細やかな心遣いが伝わる、まさに「正解を超えた究極のスタンダード」を体現し有意義な時間を過ごすことができました。
ありがとうございました。