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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
ビルの1階にひっそりと佇む「西天満 桜会」さん。まるで隠れ家のような雰囲気に胸が高鳴ります。カウンター席を抜け、奥のテーブル席へと通されると、器や装飾品が並ぶ落ち着いた空間に心がほぐれます。
今回は、人気No.1の【おまかせコース（16,500円）】をいただきました。
季節感と創意が詰まった、まさに“新日本料理”のおもてなしでした。
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■ 先付
・温泉卵とジュンサイのカクテル風
ハス芋、胡瓜、そうめん南瓜、トマトなどが美しく重ねられ、まるで一杯の前菜カクテル。美味しすぎて、グラスのまま飲み干したくなります。緑の葉を添えたビジュアルも秀逸。
■ 煮物椀
・オクラの摺り流しとトウモロコシの真薯
タイラギ貝の食感と、2種のとうもろこしの甘さが引き立つ真薯。上にあしらわれた柚子の香りがふわりと心地よく、季節感たっぷり。
■ 造里
・鱧と剣先イカの刺身（紫蘇酢）
カツオと新生姜、茗荷の赤味噌和え
トロタク巻き
鱧は100℃の油でじっくり火入れされており、ふっくら旨味凝縮。液状のわさびは初体験でしたが、キレのある風味。渦巻き状のトロタクには思わず笑顔。「目回さないでね〜」というシェフの一言も印象的でした。
■ 八寸
特注の越前塗の六角木箱に盛り込まれた、まさに“和の宝石箱”。
車海老と山菜のとうもろこし和え、鯨とタコの酢味噌、落花生の塩茹で、鯛の子の卵寄せ、新銀杏の唐揚げ、コリンキーとオクラの胡麻和えなど、見た目も味も手が込んだ逸品揃い。
■ 焼肴
・鮎とバジルの酢飯
感動の一皿。岐阜・長良川産の天然鮎を102°Cの油で5時間コンフィし、炭火で香ばしく仕上げたもの。骨まで柔らかく、頭からすべていただけます。内臓の苦味もなく、バジル酢飯との組み合わせが驚きの相性。感動度No.1でした。
■ 炊合
・タコの柔らか煮と新じゃが、レンコン
タコは3時間ほどじっくり煮込み。タコの頭で作られたソースがまた絶品。
■ 強肴
・東京Xの炭火焼きと賀茂茄子
脂の甘さが広がる東京Xを、しっかりとした火入れで。
■ 御飯
・黒枝豆と釜揚げしらすの炊き込みご飯（香の物・止め椀付き）
これが本当に美味しくて、ずっと食べ続けていたい一品。
■ 甘味
・スイカの塩ゼリーと抹茶プリン
見た目も涼やか。スイカの塩気が甘さを引き立て、暑い季節にぴったりの締めでした。
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シェフは理系的なアプローチで料理に向き合っておられ、すべてに理由のある丁寧な調理。その一方で気さくでユーモアもあり、ミシュランシェフとは思えないほど話しやすいお人柄も魅力的です。
今回は友達におすすめいただき、暑気払いにも是非行ってみたいとお伺いしました。
結果的に、皆にすすめたくなるお店です。
次回訪れる頃には、また新しい感動が待っていそう。再訪したい一軒です。