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酒蔵を利用した店舗
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アサリ
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ジャージー牛
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開栓して１ケ月寝かしたもの
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尾州早すし
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自分で巻きます。巻けてませんが
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白甘鯛
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知多ルビーポーク
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シラス
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インゲン。車海老の出汁
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原木椎茸
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粕漬。マタカ
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小栗和牛。名前のない部位
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赤玉葱
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玉葱
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人参
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ズッキーニ
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水菜。自家製カラスミ
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平貝。露地栽培の苺の葉
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鱧
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マタカ
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麺。肉きしめん
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玄米
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ナッツ。ピーナッツアイス
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メレンゲ
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茶菓子
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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
複合施設『伊東合資』にある【SakeCafe にじみ】【蔵のお店かめくち】【Restaurant gnaw】。SakeCafe にじみ、蔵のお店かめくちを訪問して両店の料理を監修しているRestaurant gnawに訪問したい気持ちがますます高まりましたので初訪問。伊東合資には訪問済ですのでレストランの場所はわかっていましたが、伊東合資の入口で奥様がお出迎えしてくれました。
コースは23皿の少量多皿構成。料金19,800円（税込）でペアリング代金も含まれておりアルコールかノンアルコールを選択可。アルコールでお願いしましたがドリンクは9種類に及びビールから日本酒、ワインや麦焼酎と多彩です。途中でノンアルコールへの変更も大丈夫とのこと。この日は最大人数の3組6名でしたので食器やグラスの準備や片付けだけでも大変そう。
料理提供はほぼ待つ感覚はなくスムーズです。ただ皿数が多いため時間は3時間以上かかりましたが、全ての料理が主役という考えから肉料理はわりと前半に持って来ていますので最後までどの料理も美味しくいただくことが出来ました。
食材はほぼ知多半島産のみで賄われ、手に入った旬の食材から料理内容を考えるそうです。家庭の冷蔵庫内の食材のみで作るようなものですよとの言。塩や味噌なども自家製で塩だけで10種類にも。また食材は完全無農薬や不耕作、露地栽培の野菜も。午前中はほとんど畑や漁師さん、牧場へ直接出向いて仕入れ、産地のみではなく誰が作っていると言えるよう生産者の看板を背負って調理されているそうです。
シェフは元々はお菓子職人。フランスに行った時にお菓子のみでは雇ってもらえず料理にも興味があったため学んだそうです。またルームメイトが北欧の方で日照時間の少ない地方ならではの発酵食品に触発され、日本従来の素晴らしい醸造文化を思い出し、地域の伝統料理も提供されます。熱源に関しても感化されガスを引かず薪と炭での調理。
他にも色々な国に行かれたようでジャンルにとらわれない此処にあるもので此処でしか食べれない料理が食べれることは幸せなことだと感じました。