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ひとこと
旬の皿に寄り添う日本酒、意表を突く国産白ワイン、そしてスコッチまで…凄腕ソムリエのペアリングに導かれ、芸術的な懐石の旅は最高潮に。鱧や神戸牛に酔いしれ意識が遠のきかけたその時、〆に現れたのは「うにごはん」と「カレー」。え、両方?この自由すぎるフィナーレに、私の胃袋と肝臓は歓喜の悲鳴を上げました。
■食べたもの
じゅんさいと水無月豆腐
ホワイトアスパラ、車海老、ごまふぐ、うなぎ
きじはた肝付
アジとケンサキイカ
はもと剣先青梅
鮎、ひがしまゆづるの万願寺とうがらし、りゅうせい
白和え(中島酒造)
神戸牛
カレーと今治うにごはん
メロンジュース
■飲んだもの(ペアリング)
日本酒(中島屋 純米吟醸)
日本ワイン(ドメーヌ・ヒラカワ ローブ グランデ・キュヴェ 2016)
芋焼酎(天狗櫻、夏のまんねん 無火濾過)
スコッチウイスキー(シングルトン 12年)