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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
店主の 木佐貫 亘生 氏は宮崎県ご出身。
17歳で九州を出て京都の料亭で京料理の繊細な技術を学び、金沢の料亭つる幸、さらに東京・神楽坂の名店「石かわ」を経て、金沢の名店「片折」で料理長を務められました。
その豊富な経験と確かな技術を携え、北陸の大地と海の恵みに真正面から向き合う場として同店を構えられています。
『メニュー』
【銀杏餅の白味噌仕立て】
【ズワイカニの蒸し寿司】
【蕪の錦繍蒸し
【蟹寄せと白キクラゲ】
【刺身】
・アオリイカ
・鯵
・鰹
【香箱蟹】
【蟹出汁の白菜】
【鴨の炭火焼】
【里芋団子】
【松茸とクエのお鍋】
〜感想を少し〜
期待を遥かに超えてくるとても美味しいお料理でした。名店からの独立となると、親方を越えれてくる弟子さんは数少ないのですが、木佐貫さんはその可能性を大いに見出してくれます。
お椀の温度感とキレ、味付けのバランスや食感、ポーションまでも完璧です。
また1人日本に天才料理人が誕生したと思いました。オープン一年でここまで完成されたお店は見た事がありません。