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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
仕事の会食で、今年6月に銀座8丁目にオープンした「銀座 虎あら」へ。
中央通りから少し入った金春通り、クラブが立ち並ぶ銀座らしいビルの3階。店内はカウンター9席のみで、調理のライブ感を間近で楽しめます。
料理人は物江英明氏。
新潟の老舗「一〆」で鰻の技を磨き、京都の茶懐石名店「未在」で約8年修行した方。鰻の技と懐石の哲学が融合した、唯一無二の世界観が魅力です。
この日は10月の松茸コース。主な印象を抜粋します。
■ 印象的だった料理
•柿とアワビの利休和え
柿の甘味・アワビの弾力・雲丹の香りが美しく調和。
•八寸
季節感たっぷりの舞台の上に、丁寧な仕事が光る品々。特に鰻の押し寿司は、物江氏の原点を感じさせる一品。
•鱧と松茸のお椀
淡い出汁に旬の鱧と松茸。香り高く、ほっとする美味しさ。
•宮城産帆立の湯じめ
塩分濃度を調整した湯じめで、身が締まり旨味が濃厚。加減酢のバランスが絶妙。
•鰻カツ
外はサクッ、中はふんわり。粉山椒と合わせると、懐かしさと新しさが同居。
•里芋の毛蟹・松茸餡がけ
香り・甘み・食感が三位一体の名品。
•松茸ご飯 & 鰻ご飯
土鍋で炊かれたご飯が圧巻。松茸ご飯は香り高く、鰻ご飯は茶漬けまで楽しめる構成で、思わず3杯ずつお替りをいただきました。
■ 総評
新潟「一〆」で培った鰻の技を、京都「未在」で磨いた懐石の哲学と掛け合わせ、食材の魅力を最大限に引き出す一皿一皿。
特に土鍋ご飯は、香り・炊き加減・提供演出まで秀逸でした。
接客も柔らかく、料理人との距離感も良い塩梅。ビジネスにも大切な席にも安心して伺えるお店です。
ご一緒した方も感動しており、ぜひ再訪したいと思います。
実に素晴らしい時間でした。有難うございました。