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蝦夷アワビ・うるい・わらび
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甘鯛とたらの芽のフリット
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佐賀県産のホワイトアスパラと京菜花
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イチボのビーフカツ
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蛤、イタリアンパセリ
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ギアラの煮込み
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モッツァレラ・もち麦・空豆のサラダ、バジルソース
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平目の昆布〆
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横班プリマスロックのソテー
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アイナメのムニエル
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横班プリマスロックのモツ キンカン・カワ・ササミ・胸肉・脂・砂肝
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仏手柑
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蕗の薹のフリット
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毛蟹のサラダ
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鮟肝のテリーヌ
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住之江の牡蠣
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トリッパとギアラの白炊き
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白子のフリット
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雲丹のクルード 鎌倉野菜のブルスケッタ
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真鱈のムニエル焦がしバター セリと百合根、ふきのとう
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名古屋コーチン
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アカハタのブイヤベース
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長崎県住之江の牡蠣
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レバーパテ
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極狭のキッチンで孤軍奮闘
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-
青首鴨のロースト
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セイコ蟹のセビーチェ
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千葉県産トラフグフリット
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-
アカハタ
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-
長崎 住之江の牡蠣
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-
ビーツ、ブッラータにキヌア
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青森 ヒラメのカルパッチョ
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青首鴨のレバーペースト
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ゴルゴンゾーラとケーパ、百合根のタヤリン
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-
青首鴨
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-
南瓜のプリン
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-
アカハタ
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-
南瓜のプリン
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自家製フォカッチャ
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バンデの鳩のロースト
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子持稚鮎と香茸のフリット アリッサソースで
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オマールのブイヤベース
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わずか６席の東森ワールド！
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丹波産イノシシのホホ肉で作ったパテドカンパーニュ
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北海道産ヒラメのカルパッチョ
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-
ビーツと雲丹のブルスケッタ
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-
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馬過ぎる”香茸”
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カンパーニュ
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自家製パスタ「タヤリン」
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稚鮎なのに子持ちとは・・・
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-
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-
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今度はオマールを捌いて・・・
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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
チニャーレの動画
毎月の行事になりました！
【再訪】定期訪問。天王洲の新規開店に向けて忙しくなるとのこと。
【再訪】１週間後に再訪！
何度来ても引き出し多数、味最高！２０１４年のナンバー１でしょう。
【再訪】仲の良い友人を誘って貸し切り。この夜も美味しかったなぁ~~
本当に教えたくないお店ＮＯ1です。評価を上げました～～
メニューだけ見るとなんてことはないのですが、その塩加減、ソースの使い方・・・最高です。
幸せな夜に食べたのは・・・
◆ビーツ、ブッラータにキヌア
◆セイコ蟹のセビーチェ
◆青森産ヒラメのカルパッチョ
◆長崎県住之江の牡蠣
◆千葉産のトラフグのフリット
◆アカハタ
◆青首鴨
◆ゴルゴンゾーラと百合根のタリアリ
◆南瓜のプリン
～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～
以前から、学大に美味しいイタリアンがあると聞いていたのですが、
予約しようにもお店の電話が全く繋がらずどうしようかと思っていたら
奇跡的に連絡がついて予約できました。
現在は新店舗開店準備で忙しくて新規の予約は受け付けてないそうです。
http://ameblo.jp/alwaysudon/entry-11941007083.html
お店は非常にわかりづらいところにあり住所もあてになりません。
カウンター６席のみの小さなお店でシェフを挟んでロウソクに明かりが灯り、
その日のお任せの料理とその料理に合わせてシェフが選んだワインを楽しめます。
この夜も友人６名で貸し切り、予想に違わず、素晴らしい料理とワインできました。
雰囲気・味・シェフとの距離感、それに料理を盛り上げてくれた会話・・・
どれをとっても最高でした！
スタッフは東森シェフただ一人だけですが、初めて会ったにもかかわらず
私達を熟知しているかのような素晴らしいホスピタリティとサービス。
シェフはイタリアの北部ピエモンテ州でイタリア料理の修業をしたそうですが、
食べていて感じたのは、修業した場所や店ではなく、
シェフ自身が持つイタリア料理のセンスが素晴らしいのではないかと。
たとえば「フォリオリーナ・デッラ・ポルタ・フォルトゥーナ」の小林幸司氏が作る料理は美味しいのですが
どちらかといえば難解でイタリア料理を食べ慣れない人には理解しづらい。
ここの料理は初めてイタリアンを食べる人でも抵抗なく受け入れることができると思う。
食事がすべて終わった時、恍惚にも似た得も言われぬ満足感がありました。
食後にここまでの感動を覚えるのは京味以来かも。
一同が口をそろえて「素晴らしい！！誰にも教えたくない（笑）」と。
まぁ、そうはいきませんが（笑）
この夜の料理はこんな感じ・・・パスタは馬過ぎて写真を忘れました。
◆ビーツと雲丹のブルスケッタ
◆北海道産ヒラメのカルパッチョ
◆丹波産イノシシのホホ肉で作ったパテドカンパーニュ
◆子持稚鮎と香茸のフリット アリッサソースで
◆オマールのブイヤベース
◆バンデの鳩のロースト
◆パスタ２種（自家製のアリオリで） 百合根とゴルゴンゾーラ、キノコのパスタ
◆ドルチェ
シャンパン×1、白ワイン×2、赤ワイン×1
グラッパ、カルヴァドス
14000円／人