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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
割烹こめを は、この日の構成を見る限り、白子を軸にコース全体を組み立てている割烹。単発の高級食材ではなく、表情の違う白子料理を段階的に重ねることで、体験価値を積み上げていく設計が明確だった。
序盤は白子酒。量を抑えつつ、白子のコクをアルコールに溶かし込む導入で、コースのテーマを一気に提示する。続く白子と牛蒡は、白子の甘みと牛蒡の土っぽさを合わせ、味の輪郭を整理する役割。さらに白子麻婆では、和の文脈を外しすぎない辛味と油分で白子の旨味を別角度から引き出しており、同一食材でも単調にならない。
中盤に河豚のしゃぶしゃぶ、後半に蟹を挟むことで、白子一辺倒にならない緩急もつけているが、コースの中心を構成するのは「龍の瞳 煮えばな」。いわゆる締めとしてではなく、白子で膨らませた旨味の記憶を、米の甘みと香りで受け止め直す役割を担っている。炊き込みにせず煮えばなで出す点も合理的で、主役が“具”ではなく“米”であることをはっきりさせている。
高級食材を重ねながらも、構成は整理されており、納得感が高い。白子好きには特に刺さる、設計型の割烹。