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お料理のお肉の紹介【36ヶ月の長期飼育の雌牛/増田和牛】と【トラジ和牛】
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厳選赤身の土瓶蒸し/マルシンを圧力鍋で1時間その後もコトコト
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お出汁の香りも味も広がります。
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松茸と和牛（マルシン）が驚きの柔らかさ
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厳選赤身の肉寿司／きめが細かくて歯切れが良くて美味しい
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牛タンの赤ワイン煮込み/8時間煮込み、寒い時にさらに美味しい
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秋鮭（北海道）と和牛のクリームコロッケ イクラ添え
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季節の焼き野菜/厳選赤身/厚切り牛タン/上ミノのブルゴーニュ焼き
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食べやすくカットして下さいます。
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厚切り牛タン
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季節の焼き野菜/トモサンカクと雲仙椎茸
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風味が移りあって香り良くジューシーです。
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上ミノのブルゴーニュ焼き
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さらに焼いてから
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ソースをかけると、まるでつぶ貝のような柔らかかと風味
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上ミノの初めての食べ方でした。
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柿のコッチョリ 無発酵キムチが柿の甘さをよりたてます。
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りんごのガリ（さっぱりして美味しいです）
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シャトーブリアン（ステーキサンドにして下さいます）
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天塩にかけて育てます。
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シャトーブリアン
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パンを焼いてソースをそえて
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美しくてカットして下さいました。
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焼き加減最高でした。
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シャトーブリアンステーキサンド
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青唐辛子のソースをお好みでトッピングして爽やかアクセント
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水キムチ（シャインマスカット）こちらは発酵しているタイプ
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本日の厳選赤身タレ焼き
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卵がないのでさっぱり食べられて良いです。
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キノコハンターさんの、ときいろひらたけ/ジャンボしめじ/白舞茸/黒あわびたけ/はなびらたけ
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たっぷりの天然きのこと厳選赤身
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出汁も美味しくて染みます。
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厳選赤身と天然きのこのしゃぶしゃぶ
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鍋のお出汁で作るリゾットの材料
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良い香りのトリュフもふんだんに掛けてくれました
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手間暇かけて美味しく
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食感と香りが広がります
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素冷麺 食べやすい量でさっぱり美味しい
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白いコーヒープリン
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りんごのアイスとさつまいも、
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ノンアルコールワイン（左）3ワインの泡から（右）
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お肉に合うセレクト3ワインの2杯目（白）
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お肉に合うセレクト3ワインの3杯目（赤は香りの続くシラー）
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ノンアルと思えない美味しい赤
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有機釜炒り緑茶を薄張りグラスで
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無農薬焙じ茶 全てのドリンクが一品のクオリティ高いです。
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【最高級 秋のコース -参の牛-】 冬のコースもちらっと聞きましたが、季節が変わるごとに季節を感じに来たい。
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お料理に使われた、素晴らしき生産者様の方々の紹介
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素敵なゆとりある個室、匂いもつかない空調で百名店の味を。
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階段を降りれぼ素敵な個室の空間です。
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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
秋の味覚をしっかり堪能したくて、友達と〈牛印／銀座店〉さんへ。百名店でいただいたのは【最高級 秋のコース -参の牛-】17600円/税込
広めで静かな個室に身を預けると、焼き手のスタッフさんが一皿ずつ丁寧に仕上げてくださいます。ここでは“焼く”ではなく“育てる”という考え方で、火入れも湿度もベストな状態に導かれていく感覚。焼肉でありながら、鉄板焼き・フレンチ・韓国料理の魅力が織り交ざった、まさに“美食のフルコース”です。
■ コース内容
（すべてが主役級で、強調が選べないほど）
松茸と和牛トロ煮の土瓶蒸し
厳選赤身の肉寿司
牛タンの赤ワイン煮込み
秋鮭と和牛のクリームコロッケ イクラ添え
厚切りタン塩
厳選赤身
季節の焼き野菜
上ミノのブルゴーニュ焼き
お口直し（柿のコッチョリ）
シャトーブリアンステーキサンド
季節の水キムチ
本日の厳選赤身タレ焼き
厳選赤身と天然きのこのしゃぶしゃぶ
トリュフリゾット
素冷麺（小）
デザート2種
どの皿も“素材のピーク”で提供され、「次はどんな世界が来るんだろう」と静かに期待が高まる流れでした。特に印象的だったのは、コース案内の裏にあった「敬愛なる素晴らしき生産者の方々」 の紹介。一皿ずつ素材の背景が記されており、まるでライブを支えるメンバー紹介のようで、料理への敬意と感動が深まりました。
■ ドリンク
お肉に合う3グラスワインセット（泡・白・赤）5500円
友達はノンアル赤ワイン、有機釜炒り緑茶、無農薬焙じ茶をセレクト
お料理との相性を考えたペアリングが秀逸で、香りの変化も楽しめました。
料理・空間・サービスのすべてが調和した“豊かな時間”。
ただ美味しいだけでなく、「最高級を体験するための場所」 という表現がしっくり来るお店でした。わさびは静岡の有東木の本わさび、小笠原の塩など一つ一つの拘り含めて
“今日は絶対に外したくない”“とにかく美味しいものを食べたい”そんな日にぜひ訪れてほしい一軒です。