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手始めのエビ
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宮崎牛
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コロネ 串揚げの概念を今回一番飛び越えた一品
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ローストビーフとカブラのはさみ揚げ と牛肉の粉末
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タイの茶漬け これで本当に茶漬け!
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ネーミング忘れたけど食感含めて美味しかった一品
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白子とカラスミ この融合は凄い! ビジュアルがふざけているのもいいんだよなー
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アスパラ
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だいたいのねだん
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一品料理
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入口
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ビビンパ 昆布?で石焼きを表現している楽しさ
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ミシュランビルグルマンに新たに選出された創作串揚げ料理屋。
カウンターと小上がりのテーブルが二卓あります。
頼み方はオーダーストップ制で、値段の目安は、、、
10本:1,650円
15本:2,475円
20本:3,300円
25本:4,125円
3ヶ月毎にコースが変わるそうで季節ごとの概念を飛び越えてくる串揚げが楽しめます。
まず、お店に入るとつけダレが三種類(ソース・ポン酢・塩)配膳されます。
かなりテンポよく一本づつ提供が始まり、都度フレンドリーな店員さんが料理の説明とおすすめのつけダレを教えてくれます。
しばらくしてから教えていただいたのですが、油切りの網に乗せていただいた時、串の方向がおすすめのつけダレの方向を向けてくれているんです。
別皿や真横に置かれた場合は何もつけず、そのままお食べくださいとのこと。
おおおー、、、なんか感動しちゃいました。
ぷりっぷりっのエビから宮崎牛という素材勝負から始まり、どんどん創作が止まらない。
一串で鯛茶漬けやビビンパを表現したり、ネーミングのびっくりさもありますが、そのどれもが食べた瞬間に「うまっ!」と漏れる美味しさ。
特に自分的にお気に入りだったのは、、、
鯛茶漬け・白子とからすみ・烏賊(イカスミ)・ビビンパ・締めのアスパラ・・・全部かいちゃいそう・・・
正直、串揚げはアラフィフのおっさんにはきついな・・・と思っていたのですが、味はもちろんのこと、楽しい食感にさらっと25本平らげてしまいました。。。
半端ない満足感です。
前日のランチに食べた定食屋のアジフライでもたれてしまったぐらい、油ものに弱くなっていたのですが、翌日の油もたれもなし!さすがですわ。
季節が変わるたびにまたきたいと思えるお店でした。
ご馳走様でした!