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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
時差投稿になりますが、OMAKASEから運良く予約でき念願の初訪問。
全6席なので予約が非常に難しいお店で、いつか行きたいなと憧れていました。
高橋シェフのお人柄もお料理もただただ素晴らしかった。
細胞レベルで感動すると書いている方がいましたが、私もそうでした。
こだわり抜いて仕入れた素材の味や香り、食感を最大限に生かし、素材そのものの旨味を存分に味わうという、この上ない贅沢なお料理。
【第1部】
◆ぎたろう軍鶏を丸ごと一羽に出した“ブロード”
◆京都 赤万願寺唐辛子“ペペロナータ”、水牛のブッラータ(プーリア産)
◆長崎 九絵、新玉ねぎ、サルサヴェルデ
◆独 ペルンバッハ産 白アスパラガス、富山 蛍烏賊
◆青森 鮑 女貝、仏 アスパラソヴァージュ、バジリコ
◆手打ちパスタ、熊本 天草 紫うに、あおさ海苔
◆鳥取県岩美町 田村牛フィレ肉、京都 賀茂茄子
ノンアルコールペアリングにしました。
【第2部】は生ハム尽くし。
イタリア製の手動のスライサーで、切り立て極薄の生ハムを提供してくださいます。
最初は手の甲に乗せて。
皮膚と同化するぐらい薄く、体温によって変わる味を楽しみます。
生ハムで包んだ品種改良されていない希少なお米は、その日に玄米を精米されたもの。
牛肉の生ハムはチーズと合わせるとコクがあって、こちらも絶品でした。
イベリコ豚の生ハムも忘れがたい美味しさで、チャバッタにバターと宮崎県産 完熟マンゴー「太陽のたまご」を合わせたものも最高でした。
締めはパルマ風の揚げパイ「トルタフリッタ」
揚げたてサクサクで何個でも食べられそうでした。
そしてデザートはティラミス仕立てのマスカルポーネジェラート。
コクがあるのにさっぱりしていておかわりしたくなる美味しさ。
エミリア＝ロマーニャ州パルマで修行された高橋シェフのお料理に感動した1日でした。
(今もまだ感動が続いてる)