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松茸が挨拶がわりに
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柿と山芋に出汁のジュレ
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鮑ともずく
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熟成されたクエ
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高野山の松茸と鱧が入った土瓶蒸し。これでもかというくらい量があり楽しめます。旨味がシャープ
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江戸前の太刀魚。本当に美味しかった。脂がとても美味。
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イチジクの白和え
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鯖寿司。鯖が絶妙なレアに仕上げられており美味い
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名物のウニドック。サンタバーバラのウニ。甘くて香りも良い。
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天然舞茸。衝撃的な大きさ
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和牛と天然舞茸のすき焼き。卵もとても濃厚で美味い
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ご飯のお供。何杯も食べてしまいました。
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少し柔らかめでお粥のよう。ご飯のお供が美味しすぎて何度もおかわり。ご飯そのものも美味しい
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栗そのものが味わえる。
和三盆を少しだけくわえてるとのことですが自然の優しい甘みがします
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山岸さんに訪問。夜9時の会でした。時間少し前になるとお店の前には大人の男女が静かに集まり始めます。
待ち時間に山岸さんの店構えを写真に収める人がちらほら。見るからにオシャレで遊び慣れていらっしゃる大人の方々でもついつい写真に収めたくなる特別なお店ですね。
個別の料理とコメントは写真にあります。
全体的な感想としては最高の食材を惜しみなく使っていること、伝統的な手法にはとらわれていないこと、はっきりと焦点のあった旨味。そして見せ方と魅せ方へのこだわり。
素材を活かしたとてもシンプルなものや、ウニドックのように贅沢で見た目の楽しいプレゼンテーション。絶妙なレア感がある鯖寿司。旨味が凝縮され染み渡るような土瓶蒸し。
お酒は日本酒を大将のお薦めに従いお任せで。
食いしん坊のグルメ達もきっと大満足のあっという間の時間。
山岸さんのお人柄もこのお店の大きな魅力。最高の料理を出しながら気さくに話しかけてくださりとても温かい過ごしやすい空間を演出して下さいます。初訪問の緊張は大将のお人柄、とびきりの美食と美酒であっという間に解けて行きました。
カウンターのみの10席。ここにたどり着けた幸運に感謝です。