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スプーンで食べる餃子 スペシャリティ
ニラの茶碗蒸し、緑のパウダーはニラのかき氷、豚肉、生姜、餃子の皮 これ、すごく美味しいです！
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薄えんどう豆、大根パイ、干し貝柱、桜エビチュイール、紹興酒に漬けた甘エビ これもすごく美味しかった！
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蔵尾ポーク(バームクーヘン豚)をアメリカンドック風に
黒いのは竹炭。甘酢ソースでいただき、酢豚風
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チュイール 焦がし玉ねぎ 鹿の生ハム
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鯛は皮目をパリッと焼いて。炒飯を焼売の皮で包んで。カラスミ、筍の天ぷら、XO醤、海鮮醤油の泡
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揚げワンタン 蛤 オイスターソース ふきのとう
泡は貝の出汁から
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鶏ぶしを使ったシャンパンスープ
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揚げ点心
大和芋を使った生地の中に、豚ミンチとアオリイカ
ミモレットチーズ、イカ墨パウダー、チリソース
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アスパラ、ホタルイカ、菜の花、蒸し豚、菜の花ピューレをエスプーマにしたシフォンケーキ サバイヨンソース
甜醤油
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焼きたてブリオッシュ、豆板醤を練り込んで
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鶏ぶしを使った茶碗蒸し、地鶏、三つ葉
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鶏ぶしを使った茶碗蒸し、地鶏、三つ葉
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京都ぽーくカツ、竹炭のパン粉、新玉ねぎ、焦がし玉ねぎパウダー
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蒸しパン
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杏仁豆腐、金柑、メレンゲ焼き菓子、ポッピングシュガーが口の中でパチパチと弾けます
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胡麻団子 中にカシューナッツ
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松井酒造の日本酒
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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
お店は、グッドネイチャーホテル京都の入っている建物の2階です。ここにはミシュラン2023掲載店が3軒もあるようです。こちらはもちろんそのうちの一つで二つ星を取られています。
黒が基調のモダンな店内です。外国からの方も何人かいらしており、店内満席でした。
ランチコースは2種。11000円、22000円とあるようですが、今回お願いしたのは11000円のコースです。これにサービス料がかかります。
どのお料理も美しく、独特で、今まで食べたことのない組み合わせが多いのですが、それがうまくまとまって美味しくて驚きました！
特に、こちらのスペシャリティでもあるスプーンで食べる餃子は、ぜひ食べてほしいです。すごく美味しかったです！ニラのかき氷とか驚き以外ありませんよね。
紹興酒に漬けた甘エビと大根パイの一品もかなり美味しかったです。
一応食材のメモは取ったので、写真に載せていますが、なんとも説明が難しいです。とにかく食べてもらいたいです。
中華料理の概念を遥かに超えた斬新なお料理です。シェフが山海の食材を成分、味覚、食感などを追求して組み立てるユニークな料理ということですが、まさにその通りですね。今まで行った中で1番驚きかつ感動したお店です！絶対に再訪したいです。
アルコールペアリング(9000円)もお願いしましたが、これもお料理に合わせて各国のワイン、日本酒、15年ものの紹興酒など11種出てきました。これだけ揃えられるのも素晴らしいですね。
以下は私のメモからのメニューです。正しいかどうかは不明(笑)
鳥ぶしを使ったシャンパンスープ
揚げ点心(豚のミンチあおりいか)
蔵尾ポーク酢豚風
チュイール、鹿生ハム
揚げワンタン、はまぐり
スプーンで食べる餃子(スペシャリティ)
アスパラ、ホタルイカ、菜の花
薄えんどう豆、大根パイ、紹興酒につけた甘えび
鯛、チャーハン、焼売の皮
焼きたてブリオッシュ、豆板醤
鶏ぶし茶碗蒸し、地鶏、ミツバ
京都ぽーくカツ、新玉ねぎ 蒸しパン
杏仁豆腐、金柑
胡麻団子、カシューナッツ