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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
友人に誘われ、麻布十番の割烹こめをへ。
地下へ降りる階段を進むと、静かな空間が広がっていました。
「お米本来の味をその先へ」をテーマに掲げるこの店は、料理を通じて食材や文化を継承していく姿勢を大切にしているそうです。
まず岐阜県産の龍の瞳から始まります。粒が大きく、もっちりとした食感が印象的で、お米そのものの味わいを感じられる一品です。冬の吹き寄せ八寸は季節感を大切にした構成で、からすみ大根や焼き胡麻豆腐、八幡巻きなど、丁寧な仕事が伝わってきます。
蒸し物の南瓜と蟹の茶碗蒸しは、バターナッツかぼちゃの穏やかな甘さと北海道ズワイガニ餡が重なり、なめらかな口当たりです。トラフグの白子も入っており、全体のバランスが良く仕上がっていました。
向付では新潟県産毛蟹と福井県産越前蟹の二種を楽しめます。毛蟹は泡醤油で提供され、塩気を抑えながら甘みを引き出す工夫が施されています。越前蟹はブランデー漬けで、独特の風味が加わり印象に残りました。
毛蟹の手巻き鮨は、いくらと味噌、身を混ぜたご飯の一体感が心地よく、パリッとした海苔との相性も良好です。揚げ物の蟹の春巻きは加賀蓮根とズワイガニを合わせたもので、油分が軽く食感の違いが分かりやすく伝わります。
焼き物の蟹の西京焼きは北海道産タラバガニを使用しており、香ばしさと西京味噌の甘さが穏やかに重なっていました。香箱蟹の甲羅盛りは石川県の伝統料理を再現したもので、器には田嶋塗りが施されており、見た目の美しさも楽しめます。
蟹味噌のしゃぶしゃぶは濃厚な出汁に野菜をくぐらせる構成で、素材の味を引き立てる役割に徹していました。締めの炊き込みご飯はいせひかりを使い、うちことそとこ、蟹出汁を合わせたもので、ごはんソムリエが厳選した米を一流の料理人が炊き上げるというこだわりを実感できます。量は控えめながら満足感があり、最後の果実の大福まで甘さを抑えた構成で、食後も重さを残しません。
店内は落ち着いた空気があり、照明や席の間隔も程よく、静かに食事と向き合える環境です。料理の説明は必要な分に留め、提供間隔も安定しており、日本特有のもてなしをさりげなく感じさせてくれます。月替わりのコースで四季折々の旬の食材を楽しめるとのことで、また季節を変えてお伺いしたい一軒だと思いました。