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どーもトン助です。
「ほうれん草のすり流し」で胃を温め、期待感を高める幕開けから始まる「スタッフおまかせコース」は、まさに肉の芸術を巡る旅。特筆すべきは「あか牛のざぶとん」を用いた炙り握りで、特製手巻きスタイルでいただく卵黄ソースの濃厚なコクと、口中でほどける肉の甘みが鮮烈な印象を残します。看板の「Hishimeki焼き」では、熊本ブランドあか牛の赤身本来の力強い旨みが爆発し、続くタンの厚切りと薄切りの食べ比べが食感のコントラストで舌を飽きさせません。合間に供される「和牛のポテトサラダ」や「とろたく」といった一品料理も抜かりなく、焼肉の合間に心地よい緩急をもたらしてくれます。後半戦のハラミ、あか牛、カルビ、ロースという王道部位の盛り合わせは、自家製サラダや白菜キムチの爽やかさと相まって、最後の一切れまで重さを感じさせない完璧な構成。8,800円という価格設定が驚愕に変わるほど、あか牛の真髄と職人の趣向が凝縮された、非の打ち所がない一夜となりました。