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Oct, 2014
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Oct, 2014
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Oct, 2014
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Oct, 2014
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Oct, 2014
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Oct, 2014
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Oct, 2014
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Oct, 2014
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Aug, 2014②
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Aug, 2014②
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Aug, 2014②
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Aug, 2014②
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Aug, 2014②
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Aug, 2014②
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Aug, 2014②
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Aug, 2014
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Aug, 2014
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Aug, 2014 松茸とあかはた
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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-
Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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-
Jun, 2014② 三重産ゴマサバと自家製カラスミのサラダ仕立て
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-
Jun, 2014② オマール海老と生ウニ トウモロコシの冷製ポタージュ
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-
Jun, 2014② 香ばしく焼き上げた鮎のコンフィ セロリとフルーツトマトのソース
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-
Jun, 2014② 天草産黄金ハモと生ウニのトレネッテ
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-
Jun, 2014② 十勝産夏鹿モモ肉の炭火ロースト
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Jun, 2014② 余市産生うにの冷製カッペリーニ
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-
Jun, 2014②
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Jun, 2014②
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-
Jun, 2014②
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Jun, 2014②
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Jun, 2014②
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Jun, 2014②
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Jun, 2014②
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Jun, 2014①
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Jun, 2014①
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-
Jun, 2014①
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Jun, 2014①
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Jun, 2014①
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Jun, 2014①
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Jun, 2014①
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May, 2014 かつおのたたきと自家製カラスミのサラダ仕立て
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-
May, 2014 オランダ産ホワイトアスパラのロースト 毛蟹入りオムレツ マッシュルームクリームソース
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-
May, 2014 生うにの冷製カッペリーニ
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-
May, 2014
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May, 2014
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May, 2014
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May, 2014
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May, 2014
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May, 2014
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May, 2014
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Jan, 2014
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Jan, 2014
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Jan, 2014
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Jan, 2014
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-
Jan, 2014 三重産ヤリイカとジェノベーゼのトレネッテ イクラを散らして
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Jan, 2014
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Jan, 2014
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-
Jan, 2014 十勝ハーブ牛肩ロースの炭火ロースト
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Jan, 2014
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Jan, 2014
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Jan, 2014
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Jan, 2014
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Jan, 2014
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013_②
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Dec, 2013
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Dec, 2013 氷見産天然鰤の軽い燻製 サラダ仕立て ボッタルガを削って
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Dec, 2013 煮穴子の炙りと蓮根餅、とろけるフォアグラ バルサミコソース
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Dec, 2013 ズワイガニとトマトサフランソースのメッツェリングイネ ヴェルガモットの香り
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Dec, 2013 村上農場の男爵ニョッキ 仔牛のラグーソース
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Dec, 2013 モンドール
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Dec, 2013
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Dec, 2013
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Dec, 2013
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Oct, 2013 仙鳳趾産生牡蠣とカキフライの２種盛り
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Oct, 2013
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Oct, 2013 余市産天然ブリの軽いスモークとイクラ、色々な野菜のマリネ
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Oct, 2013 ウンブリア産白トリュフをかけた鱈白子のソテー 新じゃがいも ポロネギのクレーマ
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Oct, 2013 淡路産名残鱧とフレッシュポルチーニの手打ちトレネッテ アーリオオーリオ
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Oct, 2013
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Oct, 2013
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Oct, 2013 ウンブリア産白トリュフと白糠産グラーナパダーノのリゾット
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Oct, 2013 帯広産蝦夷鹿しんたまの炭火ﾛｰｽﾄ 海老芋とバターナッツ南瓜 栗の渋皮煮
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Oct, 2013
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Oct, 2013
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Oct, 2013
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Oct, 2013
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Oct, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Sep, 2013
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Jul, 2013②
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Jul, 2013②
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Jul, 2013②
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Jul, 2013②
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Jul, 2013②シャラン産鴨の炭火焼
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Jul, 2013②ﾊﾞｰｽﾃﾞｰﾌﾟﾚｰﾄ
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Jul, 2013②
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Jul, 2013②Domaine Guffens-Heynen Saint-Veran 2009
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Jul, 2013②
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Jul, 2013②
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Jul, 2013②
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Jul, 2013
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Jul, 2013
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Jul, 2013
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Jul, 2013
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Jul, 2013
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Jul, 2013
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Jul, 2013
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Jul, 2013
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Jun, 2013 水ダコの軽い炭火焼 トマトの冷製ガスパチョ
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Jun, 2013 ルッコラのソース 九条ネギと空芯菜
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Jun, 2013 全粒粉のタリアテッレ 十勝ハーブ牛のボロネーゼ
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Jun, 2013 白王豚 肩ロース 炭火焼
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Jun, 2013 カシスキャラエルアイスとモンテヴェルデ
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Jun, 2013
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Jun, 2013
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Apr, 2013 グリーンアスパラのジェラートとコンソメジュレ
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Apr, 2013 愛知産ウチワエビのタルタル
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Apr, 2013 オランダのホワイトアスパラと釧路の毛蟹
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Apr, 2013 キタッラ
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Apr, 2013 バジルとリモンチェッロ
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Apr, 2013
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Apr, 2013
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Apr, 2013
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Apr, 2013
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Apr, 2013
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Apr, 2013
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Apr, 2013
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Apr, 2013
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北海道産ボタン海老、生ウニ、ブロッコリーのムース 海老風味のコンソメジュレ
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青森産桜鱒の軽いスモーク、白イチゴ凝縮蕪のインサラータ
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大分産関イサキの炭火焼き、地蛤と山菜の温かいズッパ 芝海老のフリット添え
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下関産フグとフグの白子、紅菜花の手打ちタリアテッレ
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十勝男爵のニョッキ 空豆とチョリソ、モンヴィーゾチーズ
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十勝産仔牛もも肉の炭火ロースト
３種のフランス産きのことデュクセルソース
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チョコレートのテリーヌとピスタチオジェラート
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地下個室
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２階のSteinway & Sons
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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
毎月のように伺わせていただいております。
今年、間違いなく最も訪れたお店！！
写真が200枚以上アップできなくなってしまったので、
日記にまとめてリンクを貼ることにいたします。
9月には、『複数名での食事会』にておまかせコース。
そして『横山幸雄 ピアノコンサートランチ』にて二度訪問♪
10月には持ち寄りワイン会にて。
そして『BBQの二次会』にて。
そして『遅めの時間にしっぽり』と、三度も訪れました。笑
11月には特別に、海老会を開催していただき、
今年もめいっぱいペガソを堪能させていただきました！！
12月も、ペガソ食べ納めに行かなきゃいけません！！笑
2014.08***
8がつもまたランチにて。
【PEGASO 8,000円】
この日は
赤ハタと松茸のお皿のかぐわしい香りに酔いしれました！！
＊＊＊＊＊＊＊＊＊＊＊＊＊＊
『合同Happy BD Party☆』はこちら☆
＊＊＊＊＊＊＊＊＊＊＊
7月に週末ランチ。
1階の窓際だったので、陽光が差し込みとても居心地が良かったです。
おまかせコースにて。
ワインはグラスで合わせていただきおまかせで。
とくに印象的だったのが、
ムギ烏賊のイカ墨メッツェリングイネと、
むっちりもちもちの夏鹿と馨しい豪産サマートリュフの融合！！
この夏鹿の質感には惚れ惚れしました～(*^^*)
2014.06＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
6月の週末、ディナータイムにうかがいました。
大好きなClos Jacquinで乾杯し、アラカルトオーダー。
■オマール海老と生ウニ トウモロコシの冷製ポタージュ 3,500円
■三重産ゴマサバと自家製カラスミのサラダ仕立て 2,700円
■香ばしく焼き上げた鮎のコンフィ セロリとフルーツトマトのソース 1,800円
■天草産黄金ハモと生ウニのトレネッテ 3,300円
■十勝産夏鹿モモ肉の炭火ロースト 2,500円
■余市産生うにの冷製カッペリーニ 3,500円
オマール海老と生ウニ トウモロコシの冷製ポタージュに始まり、
天草産黄金ハモと生ウニのトレネッテなど、生うにと旬の食材が満載。
メインではこの時期にしか味わえない夏鹿の旨味にうなったあと、
けっきょくまたパスタが食べたくなって“余市産生うにの冷製カペッリーニ”を追加し、
生うに三昧となりました。
気づけばディナータイムの間ずっと長居していた上に、
控えるはずだったワインもグラスで７種。全部で８杯ほどいただいておりました。
居心地の良さは唯一無二です。
2014.06＊＊＊＊＊＊
ペガソでバータイムが始まったので、さっそく遅めの時間に訪問。
21:00～25:00、1階カウンター席限定でのバー利用が可能になって、
お料理はいただけないけれど、
パテやサラミ、チーズなどなど、おつまみと一緒に。
ペガソの利用頻度がますます上がってしまいそうです(*^^*)
2014.5*******
友人とゆっくりお話しするのに最適な空間。
この日のお料理はアラカルトで、ワインは原田さんおまかせでグラスワインをいただきました。
安定の安心感(*^^*)
2013.12＊＊＊＊＊＊＊＊＊
ちょうど１週間後に再訪♪
お料理に合わせたグラスワインと共に、フルコースをいただきました。
今年もっとも訪れたお店。
今年とっても大好きになったお店。
2013年お世話になりました(*^^*)
＊＊＊2013.12＊＊＊
母と一緒に大好きなペガソへ(*^^*)
お任せで軽めのコースにしていただきました。
■氷見産天然鰤の軽い燻製 サラダ仕立て ボッタルガを削って
■煮穴子の炙りと蓮根餅、とろけるフォアグラ バルサミコソース
■ズワイガニとトマトサフランソースのメッツェリングイネ ヴェルガモットの香り
■村上農場の男爵ニョッキ 仔牛のラグーソース
■モンドール
母と一緒にペガソを体感できて幸せ・・・
ワインはいつものように、グラスで原田さんにお任せしていただきました。
◇G.H.Martel “Voctoire” Brut 1998
◆NUITS-SAINT-GEORGES 1er CRU “Les Cras”Christophe Perrot-Minot 2000
◆Cepparello ISOLE e OLENA 2007
次回はしっかりとフルコースでいただきに来なくっちゃです。
＊＊＊2013.09＊＊＊
この度は合格祝いということで、皆さんにお祝いしていただき、とってもとっても幸せでした(*^^*)
本当に心から感謝しています♪♪
■仙鳳趾産生牡蠣とカキフライの２種盛り
■余市産天然ブリの軽いスモークとイクラ、色々な野菜のマリネ
■ウンブリア産白トリュフをかけた鱈白子のソテー 新じゃがいも ポロネギのクレーマ
■淡路産名残鱧とフレッシュポルチーニの手打ちトレネッテ アーリオオーリオ
■ウンブリア産白トリュフと白糠産グラーナパダーノのリゾット
■帯広産蝦夷鹿しんたまの炭火ﾛｰｽﾄ 海老芋とバターナッツ南瓜 栗の渋皮煮
言わずもがなの美味しさや満足感だけでなく、
毎回毎回新たな驚きと美味なる感動を与えてくださる山本シェフ。
今回は特に、仙鳳趾産のクリーミーな牡蠣とウニ、根セロリのピューレのコンビネーションや、
ウンブリア産白トリュフの品のある薫り、
そして蝦夷鹿に添えられた栗の甘さに一際感動し、
シェフの食材を見極める眼力に感服でございます。
＊＊＊2013, 09＊＊＊
『サマージビエ キジバト』をカウンターにて頂いてまいりました!!
初めての夏キジバトお目当てだったのですが、なんと予想外の大変な事態。
おまかせコースで構成していただいたお料理が、全て抜群に美味しかったです・・・
■ぼたん海老とイクラ、オクラのアミューズ
に始まり、
■千葉の鰹
これは鰹が野菜畑を飛び跳ねる様に見事なコンビネーション
■太刀魚
スルメイカが凝縮されまくったどこか懐かしいポルペッティとモンサンミッシェルのムール貝。
■雲丹の冷製カッペリーニ
これまた絶品。
雲丹の塩気と旨味だけを引き出して生み出された、クリーミｨで素晴らしいカッペリーニ。
こんなにもシンプルで旨い雲丹のパスタはこれまで出会ったことがありません。
■仙鳳趾の牡蠣
そしてそして、驚愕の大きさと白子の様なとろぉっとしたクリーミーさをもったこの仙鳳趾の牡蠣がまた悶絶もの。
添えられたポルチーニのリゾットがまるで控えの様に息をひそめておりました。
怒涛の旨い魚介たちをいただいた後に、最後の最後、■キジバトさん。
丸１羽ごといただけたキジバトは、十勝産で、お店で少し熟成させたもの。
ちっちゃな頭ごとぱりぱりっといただいちゃいました。
これももちろん滋味深く美味しかったのだけど、それまでのお料理たちが絶品すぎてノックアウトされちゃいました。
毎朝築地で仕入れて来た食材と向き合い、
その食材を活かすには何が最善かという思考を用い、
調味という行為にしっかりと意味を持たせ、確固たる意図に裏付けされた山本さんのお料理は、
シェフの話と思案を聞けば聞くほど、納得ゆくものとなり、食したものが全身に浸透して行く気がします。
確立された山本イタリアンの躍進が素晴らしい(o･ω･)ﾉ
＊＊＊2013. 07 ＊＊＊
７月
友人と一緒に、毎年恒例のお誕生日会でした(*^^*)
今年は大好きなペガソにて。
この日は、６人予約で初めての個室でした。
地下の個室は、まだ真新しい新築の香りがして、１階のダイニングとは異空間。
神聖なる個室へは、靴を脱いでスリッパに履き替えます。
まさに、ご自宅にお邪魔しちゃう感覚。
ピアノが置いてあり、ダイニングテーブルもシャンデリアも絵画も、
全てオリジナルにコーディネイトされたプライベート空間。
きゃいきゃい興奮して、訪れてからしばらくは、撮影タイムでした♪
シャンパーニュで乾杯。
◇Champagne Larmandier-Bernier Terre de Vertus1er Cru
お料理は、軽めのコースをお任せでいただきました。
ワインは、友人の生まれ年。
◆Clos De La Roche Grand Cru
Domaine Louis Remy 1986
最後は、友人のバースデーやウェディングや、みんなにプレートを用意してもらい、みんなでお祝い。
大好きな人と大好きなお店で大切な時間を共にお祝いできることは本当に幸せです。
そしてここペガソは、様々な顔を持ち合わせ、様々な思いをはせることができる幸せな空間です。
＊＊＊2013,06＊＊＊
ランチにて再訪です。
ランチタイムは店内全体に陽光がさしこみ、とても明るい印象でした。
またもカウンターにて、山本シェフの前の特等席。
おまかせコース3,000円（サ10%別）。
■水ダコの軽い炭火焼 トマトの冷静ガスパチョ
■スパゲティ ルッコラのソース 九条ネギと空芯菜
■全粒粉のタリアテッレ 十勝ハーブ牛のボロネーゼ
■白王豚の肩ロース 炭火焼
■カシスキャラエルアイスとモンテヴェルデ（柳桜園茶舗）
＊＊＊2013.04＊＊＊
【東京レビュー700件目】羽ばたく“リストランテ ペガソ”へ
2013年1月12日
横山幸雄氏のコンサートディナーを最後に、『リストランテＧ』が閉幕し、
2013年2月7日
西麻布「日赤通り」に、『リストランテ ペガソ』として新装開店しました。
姉妹店である祇園四条のキメラと同じ、神話にちなんだ名前である「ペガソ」。
イタリア語で「ペガサス」という意味で、“飛躍”や“知恵”の象徴でもあるそうです。
この通りはイル テアトリーノ ダ サローネやアッピア アルタ 西麻布など、
イタリアンの名店が並び、ちょうどペガソの正面にはビンゴもあります。
このイタリアン激戦区に、ビルごとドカンと乗り込んだペガソ。
お店はまさに新築の香りがして、なんとも言えない高揚を感じ得ます。
メインダイニングは１階で、テーブル席に座れば大きなガラス窓が開放的。
そして何と言っても特等席なのが、Ｌ字のオープンキッチンカウンター！！
落ち着きのあるテーブル席とは違い、頭上には真っ赤なタイルが貼られ、
とてもカジュアルに楽しめる空間になっています。
少人数で、山本シェフとの会話も楽しみたいときにはもってこいのカウンター席です。
３月にうかがったときは４名だったので、ビンゴのエントランスが見える窓際のテーブル席にて。
コースは7,000円と10,000円の２種類。アラカルトもあります。
パスタとメインディッシュは、アラカルトの中から選べるプチプリフィックススタイルです。
最初に出てくる、白いボックスに入ったおしぼりがコンパクトで可愛らしい。
【Cena 7,000円(別途ｻｰﾋﾞｽ料10%)】
■グリッシーニと自家製パン
■北海道産ボタン海老、生ウニ、ブロッコリーのムース 海老風味のコンソメジュレ
■青森産桜鱒の軽いスモーク、白イチゴ凝縮蕪のインサラータ
■大分産関イサキの炭火焼き、地蛤と山菜の温かいズッパ 芝海老のフリット添え
■下関産フグとフグの白子、紅菜花の手打ちタリアテッレ
■十勝男爵のニョッキ 空豆とチョリソ、モンヴィーゾチーズ
■十勝産仔牛もも肉の炭火ロースト ３種のフランス産きのことデュクセルソース
■チョコレートのテリーヌとピスタチオジェラート
それから４月には、２名でカウンター席へ。
やっぱりこちらの方が、山本シェフに色々と教えていただきながら楽しめるので贅沢ですね。
アラカルトでいただきました。
■グリーンアスパラガスの回したてジェラートとコンソメジュレ
■愛知のウチワ海老タルタル 京都のクレソンと築地のお野菜たち
■オランダ産ホワイトアスパラガスの炭火焼と釧路の毛蟹
■全粒粉のキタッラ 北海道のウニ 三重の大粒あさり
■アマルフィのドルチェ バジルジェラートとデリッツァリモーネ
ウチワ海老は心地良い弾力があり、ねっちりとした食感と甘みがたまりませんでした♪♪
ドルチェは、パティシエールの山下さんによるもの、
ワインは全てマネージャーの原田さんにお任せしてグラスでそれぞれいただきました。
ダイニングは基本１階ですが、毎月のコンサートランチ＆ディナーは２階の広いダイニングにて。
２階はそれに加えて個室が２つと、STEINWAYと一緒に仕切れる空間もあります。
そして地下には、ウォークインセラーとPLEYELのあるプライベートルームが・・・。
まさに別邸のような贅沢空間ですね。
これからも山本イタリアンを堪能しに伺いたいと思います。