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干し貝柱の炒飯
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フカヒレ
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野菜
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ミックスナッツ
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雲丹とキャビアのアミューズ
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雲丹とキャビアのアミューズ
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前菜
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よだれ鶏
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甘鯛
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チャーシュー
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アメーラトマト
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搾菜と胡瓜
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茄子の唐揚げ
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茄子の唐揚げ
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パパイヤの蒸しスープ
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パパイヤの蒸しスープ
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フカヒレの姿煮
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フカヒレの姿煮
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おこげ
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水煮牛肉
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水煮牛肉
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牛肉
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地鶏の煮込みそば
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干し貝柱の炒飯
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杏仁
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正式杏仁豆腐
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お茶
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お茶菓子
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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
此処は桃の木でシェフを務めた方が自身の名前の店をオープンさせた店舗。前から行きたかったけど、漸く予約をとって此処へ訪問。カウンター席で一斉スタートのライブ感を味わえるものと個室でシェフのスペシャリテを味わえるものが用意されている。今回予約したのは個室のスペシャリテのコース。
店は六本木から10分程度歩いたところにあり、繁華街から離れ、住宅もあるようなエリア。予約時間の少し前に着くともうお店の方が外で待っていた。店の中に案内されたが香の匂いでいい感じ。第一印象はとてもよい。
個室に案内されると、まずビールとミックスナッツで乾杯。ビールもとても綺麗な入れ方で美味しい。ナッツも甘さが程よい。そして、雲丹とキャビアのアミューズ。海老とご飯が下にあり、一口で食べると中華ではないような色々な味を感じる。次は前菜の盛り合わせ。よだれ鶏、甘鯛、チャーシュー、アメーラトマト、ザーサイと胡瓜。よだれ鶏は燻製の香りが堪らない。甘鯛の鱗はパリパリで食感が最高。続いて茄子の唐揚げ。外はカリカリ、中はしっとりと食べたことのないような食べ応え。添えてある辛味も味わえる。パパイヤの蒸しスープは出汁がよく出ていて、スープがいけてる。ただ、すくいにくいのが難点。パパイヤも崩しながら食べるのもいい。
此処でフカヒレの姿煮。土鍋でじっくりと煮込んである一品。柔らかく煮込んであって、とろけそう。スープも濃厚。最後におこげを入れるとカリカリとトロトロが合わさって最高。水煮牛肉は肉の旨さが味わえる。此処で追加を聞かれて、干し貝柱の炒飯は多めで、地鶏の煮込みそばを追加で注文。先に鳥そばが着丼。濃厚な鶏のスープに細麺のラーメン。いつまでも食べたい感じ。炒飯は合わせて食べるようにラーメンを食べている時に出てくる。炒飯はサッパリした感じで干し貝柱の味が堪らない。二つの相乗効果で美味しさ満点。これは他では感じられない。
デザートに正式杏仁豆腐。柔らかくて蕩けるような杏仁豆腐は初体験。今までで一番美味しいように思う。最後はお茶と一口のお菓子。もうお腹が一杯。満足できた。
料理の説明も一品一品丁寧にして頂き、食材の写真タイムもあり、有り難かった。個室はBGMもないため、静かだったので雰囲気も最高。最後にシェフにも挨拶。
いい時間が過ごせた。特に美味しかったのは、甘鯛やフカヒレ、炒飯、鶏そばかな。レベルの高いディナーだった。難点はちょっと高いことぐらいかな。帰りに見ると個室も色々な大きさがあるよう。カウンターもよさそうな感じがした。