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◎11/14に銀座に移転オープンした『おにく花柳』
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◎玄関がお祝いの胡蝶蘭で埋め尽くされていた。
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◎カウンター席が8席に増えた。
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◎オープンキッチンの和牛の焼き台。
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◎お店はビルの7階。
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◎カウンター席の設え。
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◎今夜のメニュー表
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◎ビールで看板!
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◎先ずは鳥取和牛の握り寿司からスタート❗️
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◎鳥取和牛のシンシンの握り寿司。陶器は美濃の人気陶芸家、加藤委先生の作品。
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◎オークヴィル ナパ ヴァレー ダブル ダイヤモンド(米・ナパヴァレー)
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◎口直しのフルーツトマトの糠漬け
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◎スペシャリテの和牛すね肉のシチュー。器は唐津の土平窯、藤ノ木陽太郎さんの作品。
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◎ケンゾーエステイト 結 2021(米・ナパヴァレー)
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◎店主の片柳大将は、和牛を扱わせたら日本最高峰の料理人の一人。
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◎鳥取和牛カツサンド。。器は瀬戸に窯を構える山口真人さんの作品。
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◎定番メニューのヒレカツサンドは常連さんから大人気!
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◎絶妙な焼き方。美味すぎる❗️
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◎ドメーヌ・ド・テール・ブランシュ サンセール ベルショーム 2016(仏・ロワール)
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◎お椀の器は、輪島塗の柳に桃の花をあしらった特注椀。
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◎帆立の真薯の蛤の椀物。蛤出汁に帆立100%の椀種。美味い❗️
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◎シャトーヌフ デュ パプ ルージュ 2019クロ サン ジャン(仏・コート・デュ・ローヌ)
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◎鳥取和牛のシャトーブリアン。器は唐津の土平窯の藤ノ木土平先生の作品。
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◎シャトーブリアンは口の中で溶ける。美味すぎる❗️
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◎ サントーバン 1er ミュルジェ デ ダン ド シャン" ブラン2020(仏・ブルゴーニュ)
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◎白味噌の餡のタンの焚き合わせ。和牛のタンと海老芋、九条ネギ、フレッシュの長野県ポルチーニが入っている。
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◎十四代 中取り純米吟醸 播州愛山(山形県村山市・高木酒造)
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◎松葉蟹の炊き立てご飯が登場!
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◎彩りも綺麗。解禁したばかりの松葉蟹がいっぱい!
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◎蟹味噌、時雨煮、赤出し、お新香
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◆松葉蟹の炊き立てご飯となめこの赤出し。
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◎松葉蟹ご飯に蟹味噌をかけて喰らう❗️最高!
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◎蟹味噌と合わせてまた飲む。田酒 純米大吟醸は美味い!
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◆ヨーグルトのアイスクリーム。ミカンソースがけ
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◎〆は貴腐ワインの最高峰。シャトー・ディケム 1990。
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◎店内にあるウェイティングルーム。
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◎8人用の個室。
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◎4人用の個室。
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◎ワインセラーを見せて頂きました。フレンチレストラン並みのワインセラー。
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◎ご馳走さまでした。至福の時間を過ごせました。
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銀座駅から徒歩5分程の新築ビルの7階にある『おにく花柳』。
ミシュラン・ガイドの星を8年連続獲得している和牛割烹の人気店である。
ソムリエでもある店主の片柳大将は和牛のエキスパート。
今夜も友人達を誘ってカウンター席を貸し切りにして、片柳大将の極上の和牛料理と秋の味覚を堪能した。
☆定期訪問
【おにく花柳 旬のおまかせコース】
*コメントは写真に記載
☆今夜の和牛は但馬牛の但馬玄(兵庫県)などを使用。
◆和牛シンシンの握り寿司 青柚子
◆フィレミニョンのカツサンド(但馬玄)
◆松茸(山梨)と黒鮑(島根)和牛テールの小鍋
◆和牛ロース(但馬玄)生姜醤油 酢橘塩
◆スペシャリテ 和牛すね肉のシチュー
◆シャトーブリアン炭火焼き 紫芋とチーズ 京菊菜胡麻和え
◆ 和牛フィレすき鍋(長州和牛)松茸(山梨)八ヶ岳卵
◆松茸ご飯
☆和牛時雨煮
☆香の物
☆留碗
◆和牛一口カレー
◆デザート
☆和三盆のアイスクリームと葡萄
長野パープルのソースとシャンパンゼリー
◆飲み物
☆瓶ビール
☆シャンパン
◎ブルーノ パイヤール ブリュット プルミエール キュヴェ (仏・シャンパーニュ)
☆白ワイン
◎サンセール・ブラン・レ・コート・オ・ヴァレ2018(仏・ロワール)
☆赤ワイン
◎ニュイ・サン・ジョルジュ ミシェル・グロ2013(仏・ブルゴーニュ)
☆日本酒
◎十四代 純米大吟醸 極上諸白(山形県村山市・高木酒造)
◎ 加茂錦 荷札酒 純米大吟醸 紅桔梗 しぼりたて(新潟市・加茂錦酒造)
◎早瀬浦 特別純米 夜長月(福井県美浜町・ 三宅彦右衛門酒造)
◉店内は吉野杉の一枚板のカウンター席8席と個室があり、日本の美を感じる落ちついた雰囲気となっている。
山梨産の松茸と島根の黒鮑に、上田伸也さんの育てた但馬玄(たじまぐろ)の和牛の組み合わせは極上でした。
また女性スタッフ皆さんのおもてなしは素晴らしく、居心地はいつも最高です!
友人達にもとても喜んで貰えました。
ご馳走さまでした。また伺います。