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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
ホテルオークラの４１階、素敵な夜景を見ながら、個室のカウンターで、シェフとの会話を楽しみながら鉄板焼きを美味しくいただきました。”熟練の焼き手の仕草に見惚れる”まさに手さばきが美しく、この劇場でのパフォーマンス、音や香りもごちそうですね。
メインのお肉の登場、「こちら「シャトーブリアン」です。「シャトーブリアン」は「ヒレ」と呼ばれる牛の肋骨の内側に位置する部位の、中央付近にあるお肉のことで、実はヒレ肉は、一頭の牛から約3%しか取れない高級部位。そのヒレ肉のほんの一部であるシャトーブリアンは、さらに希少性の高い最高級部位で「幻の部位」や「究極の赤身」と呼ばれることもあるんですよ。」そんな説明をうけながら堪能です。
メインのお肉は、カリカリのガーリックと少しの塩とこしょうをつけいただきました。夫はタレ派。私は塩派。肉の表面はかりっと中はじゅわっと柔らかく、これが鉄板焼きの極意なんでしょうね。家で鉄フライパンで肉を焼いても、こうはなりませぬ。夫はお肉を焼いた後の鉄板でのガーリックライスも最高と言ってました。私は最初の蟹のテリーヌも最高でした。前菜もサラダも蟹帆立海老の海鮮も旬野菜の焼きも、どれもこれもそれぞれ計算しつくされた作品で、すばらしく美味しく贅沢な時間でした～♪♪