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椀盛り（帆立貝真薯）
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かしら芋の蟹あんかけ。生姜添え
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かぶのすり流し
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車エビ、あん肝（ピリ辛のお酢）
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お造り（大間のまぐろ、平目、いか）ニュージーランドの塩で
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貴重な宮崎牛（尾崎牛）
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菊芋のチップス、人参＆大根などの甘辛煮、黒豆
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ブリ+ゴボウの土鍋炊き込みご飯
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ブリ+ゴボウの土鍋炊き込みご飯
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まながつおの味噌ゆうあん＆宮崎牛（尾崎牛）
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柚子シャーベット、ほうじ茶プリン、季節の果物のゼリー寄せ
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ほうじ茶プリン。濃厚な美味しいプリンでした
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美しいカウンター席で、黒龍を頂く幸せ
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美しいカウンター席
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個室（掘りごたつ）
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個室（テーブル）
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奥田透・オーナー料理長
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奥田透・オーナー料理長の包丁さばきを楽しむ
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椀盛の器
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椀盛り（帆立貝真薯）
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奥田透・オーナー料理長の盛り付けを楽しむ
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お造り（大間のまぐろ、平目、いか）ニュージーランドの塩で
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一流の料理人同士の会話
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まながつおの味噌ゆうあん
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かしら芋の蟹あんかけ。生姜添え
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ブリ+ゴボウの土鍋炊き込みご飯
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ブリ+ゴボウの土鍋炊き込みご飯
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香の物
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ブリ+ゴボウの土鍋炊き込みご飯。丸い人参、大根も良い味が染みていました
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季節の果物ゼリー寄せ
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厨房の中。奥田透氏と寺岡直彦氏（てら岡オーナー）
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厨房の中。奥田透氏と寺岡直彦氏（てら岡オーナー）と私
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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
博多で有名な老舗料亭『てら岡』のオーナーで、横綱・白鵬関の九州のお父さん＝寺岡直彦さんから「東京の新しい日本料理店で、勢いのある人気店に行きたい」と言われ、ずっと気になっていたこちら『銀座小十』を選びました。
なにしろ、一流の料理人である寺岡さんとご一緒するには、お店選びにかなり気を使います。寺岡さんがお店に入った瞬間「良いお店だね～」と言ってくださり、ホッとしました。
この日は、横綱・白鵬関が歴史に残る「３３回目の優勝」を全勝で決めた東京場所・千秋楽の翌日。さらに、私の誕生日ウイークのため、「一緒にお祝いをしよう」と言ってくださいました。私の大好きな日本酒「黒龍」のしかも限定酒「八十八号」で、まずは一献。
なんと！ 奥田透料理長は、寺岡さんが２０年ほど前に出版された本の読者だったのです。寺岡さんの本を読み、寺岡さんをご存じだったなんて！！奇跡的なご縁に感動しました。一流の料理人同士、会話が弾み、素敵な時間が流れました。（ちなみに私は、寺岡さんが本を出されていることは知りませんでした・・・）
お料理は、丁寧な仕事ぶりが伺える繊細な品ばかり。出汁がしっかり出ているのに、すべてに品を感じる味付け。特に、椀盛＝帆立貝の真薯は、香りが高く感動の逸品でした。食材一つ一つの素材の持ち味が、ちゃんと感じられる。それぞれの野菜が、ちょうど良い硬さに煮てあり、ふんわりした帆立貝の真薯によく合います。帆立貝のうま味が、口の中でじゅわ～っと広がります。
どれも、しみじみ「日本人に生まれて良かった」と思えるお料理でした。銀座にある一流の日本料理店ですが、温かい雰囲気に包まれていて、とても居心地が良い。時が流れるのを忘れて、大地の恵みを上質な職人技で頂き、心身の栄養補給が出来ます。四季折々のお料理を頂きに、大切な人とまた訪れたいと思います。
素敵な時間とお料理を、ご馳走さまでした。