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前菜はふたり分を一皿に盛る豪華な演出。前菜といっても八寸ですよね。
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前菜の献立は14品目！
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うすい豆、雲丹、車海老、湯葉、カリフラワーをジュレでまとめて。
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槍烏賊と燻製キャビア イカがトロットロです。
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A5超え 飛び牛というランクだそうです。
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レモンシャーベットにあまおう！
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天バラご飯SMALL 次はLEARGEでいきたい^ ^
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フォアグラ、安保柿の最中 冷製で美味しい。
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最初に提供される新玉葱の汲出し 胃を温めてくださいってことです。
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前菜いろいろ^ ^。
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赤貝燻製 胡瓜酢の物
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きた川といえば油物 原木椎茸と醤油も手がこんでました。
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毛蟹と帆立貝真薯
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ふぐ油通し 白子 見た目より量がありました。美味い！
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甘鯛松笠揚げ 韮の風味が旨味を引き立てます。
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若竹煮 春間近ですね。
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〆の食事 蛍烏賊アスパラの餡掛けご飯。
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花山葵蕎麦 ご飯の最後にさっぱりといただきます♪
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水羊羹
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羊羹と抹茶で幸福な時間の締めくくり。
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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
銀座しのはら篠原武将親方の一門で、篠原さんが東京進出前に営んでいた滋賀県の店を引き継いだ北川さんが店主、料理長だった島袋さんは赤坂で独立、若い桜井さんが新料理長に、なんていう料理人達のストーリーが魅力的でなんかカッコいい。
特徴的なのは親方のもとピリッとした空気感の割烹ではなく、北川さんと桜井さんの和気藹々のムード。常連さんと木村拓哉さんの「グランメゾン」や佐藤健さんの「天皇の料理番」の話をされていましたが、思い返しても一流割烹で料理人同士の会話ってあまり見ないシーンです。このお二人の関西弁の掛け合いが和やかな店の空気を醸し出してました。
桜井さんが"北川さんは油が好き"と話されてたので、食するのが好きなのか、料理に使うのが好きなのか空想しながら愉しい時間でした。(店が終わって深夜にジム通いされて-3kgだそう^ ^)
"この辺りの天麩羅屋さん、よく行かれますか？"と話しかけてくれたので、油使うのが得意なんだな！と合点。
河豚油通しを白子で和えた向附、槍烏賊を茹でてキャビアの燻製を詰めて揚げた油物なんて想像の斜め上を超えてくる美味しさでした。
進肴に甘鯛の松笠揚げ、さらに強肴に飛騨牛飛び牛の玉鋼焼が入ってきて品数がすごいです。〆に定番の天バラご飯、温かい蛍烏賊餡掛けご飯、冷たくすっきりした花山葵蕎麦と仕上げてこられるので、おなかは大満足。
9月を起点に2ヶ月ごとに献立が変わるそうです。OMAKASEで31,900+390なので、このご時世にホントに料理によって価格が変動してるんだなぁと感心しました。北川さんの誠実で律儀なお人柄が伝わります。
おごちそうさまでした^ - ^ ♪