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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
⬛︎訪問のきっかけ
カウンター8席のみ、シェフひとりで全皿を仕上げるスタイルに惹かれて。都内で“今いちばん勧めたい店”として、期待と緊張を胸に予約を取った。
⬛︎注文内容
・おまかせコース 8,800円
・ワインペアリング
⬛︎料理
トマトと新玉ねぎのムースから始まる春の一皿。酸味を穏やかに包む甘みと香りが、季節の目覚めを告げる。鰆のカルパッチョは春野菜と共に、軽やかな燻香が鼻を抜ける。毛蟹とプンタレッラのサラダは、苦味と甘味の調和が抜群で、今回最も印象に残った皿。ホワイトアスパラに玉子と生ハムを重ねたボリートは、シンプルながら食材の力を存分に感じる構成。
花鯛のフリットはもち麦とバジルで香ばしさと青みを添え、メジナのヴァポーレは春菜の出汁がやさしく染み渡る。蛍烏賊のカヴァテッリは、春の海の香りをそのまま閉じ込めたような濃密な味わい。続く飛騨牛のタリオリーニは、肉の旨味と葱の香味が共鳴し、深い余韻を残す。
そしてメインの牛ステーキ。ミディアムレアの火入れが完璧で、噛むほどに脂が甘く、塩と薬味だけで満足できる完成度。〆のパスタは分葱とカラスミのペペロンチーノ。分葱の爽やかな香り大好きなカラスミ、オイルの辛味が交互に顔を出し、コース全体を見事に締め括る。
デザートは塩ミルクのアイスとブラッドオレンジのミルフィーユ。食後の清涼感と余韻の深さに、思わず微笑みが漏れる。
⬛︎全体の印象
一皿ごとに“静謐”と“躍動”が同居する。シェフの手際は実にプロフェッショナルで、無駄のない所作がカウンター越しに心地よい緊張感をもたらす。盛り付けや器の選び方にも品格があり、すべてがトーンとして統一されている。量は控えめながら、味の幅と流れが綿密に構築されており、食後には確かな満足と余白が残る。
この店が“好き”だと素直に思えるのは、料理の完成度だけでなく、空間全体がもたらす穏やかな集中の時間にある。再訪確実。