-
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-
・車海老と茄子の前菜 <器> 紺野 乃芙子
{"count_target":".js-result-ReviewImage-186894439 .js-count","target":".js-like-button-ReviewImage-186894439","content_type":"ReviewImage","content_id":186894439,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
・パネッレ <器> 栢野 紀文
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-
・シャコガイとパッションフルーツのカッペリーニ
{"count_target":".js-result-ReviewImage-186894444 .js-count","target":".js-like-button-ReviewImage-186894444","content_type":"ReviewImage","content_id":186894444,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
・ストゥッツィキーニ <器> 小孫 哲太郎
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-
・サルシッチャのリングイネ
〜ピスタチオ香るトラパネーゼ〜
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-
・アカマチのヴァポーレ
〜クスクスとスパイスを効かせたスープ〜
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-
・牛フィレ肉の月桃塩釜焼き
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-
・黒糖とパイナップルの小さなデザート
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-
・マンゴーのトルタ
〜泡盛の風味を効かせて〜
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-
・バーチディダーマ、ビスコッティ、ジャンドゥーヤ
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-
・アイスコーヒー
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-
・島のハーブと唐辛子のオリーブオイル
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-
・フェンネルパン
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-
・胡麻パン
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-
・黒糖パン
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-
・車海老と茄子の前菜 <器> 紺野 乃芙子
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-
・パネッレ <器> 栢野 紀文
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-
・シャコガイとパッションフルーツのカッペリーニ
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-
・ストゥッツィキーニ <器> 小孫 哲太郎
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-
・サルシッチャのリングイネ
〜ピスタチオ香るトラパネーゼ〜
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-
・アカマチのヴァポーレ
〜クスクスとスパイスを効かせたスープ〜
{"count_target":".js-result-ReviewImage-186894535 .js-count","target":".js-like-button-ReviewImage-186894535","content_type":"ReviewImage","content_id":186894535,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・牛フィレ肉の月桃塩釜焼き
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-
・黒糖とパイナップルの小さなデザート
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-
・マンゴーのトルタ
〜泡盛の風味を効かせて〜
{"count_target":".js-result-ReviewImage-186894585 .js-count","target":".js-like-button-ReviewImage-186894585","content_type":"ReviewImage","content_id":186894585,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・バーチディダーマ、ビスコッティ、ジャンドゥーヤ
{"count_target":".js-result-ReviewImage-186894601 .js-count","target":".js-like-button-ReviewImage-186894601","content_type":"ReviewImage","content_id":186894601,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・オキナワサンゴビール ケルシュ 1,210円/税・サ込
{"count_target":".js-result-ReviewImage-186894437 .js-count","target":".js-like-button-ReviewImage-186894437","content_type":"ReviewImage","content_id":186894437,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・琉球泡盛 残波 プレミアム ソーダ割
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-
・琉球泡盛 残波 プレミアム ソーダ割
{"count_target":".js-result-ReviewImage-186894509 .js-count","target":".js-like-button-ReviewImage-186894509","content_type":"ReviewImage","content_id":186894509,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・車海老と茄子の前菜 <器> 紺野 乃芙子
{"count_target":".js-result-ReviewImage-186894827 .js-count","target":".js-like-button-ReviewImage-186894827","content_type":"ReviewImage","content_id":186894827,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・ストゥッツィキーニ <器> 小孫 哲太郎
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-
ストゥッツィキーニの説明 ①
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-
ストゥッツィキーニの説明 ②
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-
・ハンダマ スル ポルポ
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-
・マグロのプロシュートとフルーツパパイヤ
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-
・ナーベラーとナスのカポナータ
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-
・紅芋とカリフラワーのフリット ピパーチの香り
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-
・トンタンとミミガーのゼリー寄せ
{"count_target":".js-result-ReviewImage-186894494 .js-count","target":".js-like-button-ReviewImage-186894494","content_type":"ReviewImage","content_id":186894494,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・コーレーグースが香る パッパ コル ポモドーロ
{"count_target":".js-result-ReviewImage-186894495 .js-count","target":".js-like-button-ReviewImage-186894495","content_type":"ReviewImage","content_id":186894495,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・ヤギ肉のサルシッチャ
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-
・パパイヤシリシリとボッタルガ
{"count_target":".js-result-ReviewImage-186894498 .js-count","target":".js-like-button-ReviewImage-186894498","content_type":"ReviewImage","content_id":186894498,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・シークワサーが香るアランチーニ
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-
・サルシッチャのリングイネ
〜ピスタチオ香るトラパネーゼ〜
{"count_target":".js-result-ReviewImage-186894517 .js-count","target":".js-like-button-ReviewImage-186894517","content_type":"ReviewImage","content_id":186894517,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・サルシッチャのリングイネ
〜ピスタチオ香るトラパネーゼ〜
{"count_target":".js-result-ReviewImage-186894515 .js-count","target":".js-like-button-ReviewImage-186894515","content_type":"ReviewImage","content_id":186894515,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・アカマチのヴァポーレ
〜クスクスとスパイスを効かせたスープ〜
{"count_target":".js-result-ReviewImage-186894527 .js-count","target":".js-like-button-ReviewImage-186894527","content_type":"ReviewImage","content_id":186894527,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・アカマチのヴァポーレ
〜クスクスとスパイスを効かせたスープ〜
{"count_target":".js-result-ReviewImage-186894529 .js-count","target":".js-like-button-ReviewImage-186894529","content_type":"ReviewImage","content_id":186894529,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・アカマチのヴァポーレ
〜クスクスとスパイスを効かせたスープ〜
{"count_target":".js-result-ReviewImage-186894538 .js-count","target":".js-like-button-ReviewImage-186894538","content_type":"ReviewImage","content_id":186894538,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
・月桃塩釜焼き
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-
割っていきます…
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-
こんな感じで割れると…
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-
中から巻かれた昆布に巻かれた牛フィレ肉が…
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-
牛フィレ肉登場!
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-
牛フィレ肉をカットして…
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-
盛り付けます
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-
・マンゴーのトルタ
〜泡盛の風味を効かせて〜
{"count_target":".js-result-ReviewImage-186894575 .js-count","target":".js-like-button-ReviewImage-186894575","content_type":"ReviewImage","content_id":186894575,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
本日のメニュー ①
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-
本日のメニュー ②
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-
本日のメニュー ③
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-
本日のメニュー ④
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-
ドリンクメニューの一部
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-
テーブルセット
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-
内観 ①
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-
内観 ②
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-
内観 ③
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本日はこちらでディナー。
念願だった"星のや 沖縄"のダイニングで頂く琉球料理×シチリア料理のフルコースになります。利用は宿泊者のみ。今回のコースメニューは以下の通りになります。
◆ 琉球シチリアーナ 季節の夕食 15,730円/税・サ込
・車海老と茄子の前菜 <器> 紺野 乃芙子
・パネッレ <器> 栢野 紀文
・シャコガイとパッションフルーツのカッペリーニ
・ストゥッツィキーニ <器> 小孫 哲太郎
・サルシッチャのリングイネ
〜ピスタチオ香るトラパネーゼ〜
・アカマチのヴァポーレ
〜クスクスとスパイスを効かせたスープ〜
・牛フィレ肉の月桃塩釜焼き
・黒糖とパイナップルの小さなデザート
・マンゴーのトルタ
〜泡盛の風味を効かせて〜
・バーチディダーマ、ビスコッティ、ジャンドゥーヤ
・アイスコーヒー
------- 以下 詳細 -------
まずは沖縄のクラフトビール、サンゴビールと75ビールで乾杯!チョイスが嬉しい…、食事への期待が高まります。
1品目は車海老と茄子の前菜。身に弾力のある車海老がゴロッと入っており、茄子のムースとコンソメジュレが合わさります。上には海ぶどう、非常に美味しい。
2品目はシチリアの屋台などで一般的売られているスナックを素敵に表現。1本はひよこ豆を練り込んだもの、もう1本は沖縄仕様でアーサを練り込んでます。カリッとクリスピー!特にアーサは磯の香りが口いっぱいに広がります。
3品目は冷製パスタ。シャコ貝の上に中をくり抜いたパッションフルーツ、その中に盛られてます。見た目も去ることながら、感動的な美味しさ。コリッとしたシャコ貝の食感と磯の香りに、パッションフルーツの甘酸っぱさのマリアージュ。この1〜2口サイズが絶妙なんです…。
ここで1つ目のパンが登場、フェンネルが練り込まれた白パン。島のハーブと唐辛子を漬け込んだオリーブオイルで…。
4品目はストゥッツィキーニ。美しい器には、イタリア語で"おつまみ"を意味する9品のストゥッツィキーニ。1つ1つ丁寧に説明があり、順番に頂きました。本当に小さな手仕事が施されており、しかも全てが超絶品。特に"コーレグース香る パッパ・コル・ポモドーロ"が気に入りました。ゆっくりと料理の説明を見ながら1つ1つ楽しむ時間がこの上なく至高、堪りません…。
ここで2つ目のパンが登場、胡麻がたっぷりのセミハードタイプなパン。パリッと芳ばしいクラスト。
5品目はサルシッチャのリングイネ。後がけでピスタチオ目の前で削って完成。肉の旨みが詰まったサルシッチャ、バジリコベースのソースと完璧にマッチ。そこにピスタチオの上品な香りが追ってきます。
6品目、メインの魚料理はアカマチのヴァポーレ。沖縄三大高級魚に数えられるアカマチをふっくら蒸し上げた逸品。アカマチの下には、クスクスとブイヤベースが敷かれており、ほのかなスパイスが鼻に抜けます。後がけで太白胡麻油。アカマチは白身ではありますが、非常に旨みが強く、なおかつ甘い。ブイヤベースに浸ったクスクスとの相性抜群です。
ここで3つ目のパンが登場、黒糖パン。ほのかな香ばしい甘みが感じられます。フワフワで美味しい。
7品目、メインの肉料理は牛フィレ肉の月桃塩釜焼き。牛フィレに昆布を巻きつけ、ドーム型に塩を固め釜焼きに…。目の前で塩釜を割るパフォーマンスから見られます。ソースはバルサミコとザバイヨーネソース、隠し味に久米島の味噌を少々。島野菜"ウンチゲ"と長芋を添えてあります。
このフィレ肉、ナイフを入れる力がほとんど必要ないほど柔らかい。キメが細かい肉質で、昆布の相乗効果もあり、噛めば噛むほど旨みがジワリジワリと溢れてきます。ソースも美味しいですね…、隠し味の味噌が更なる深みを引き出している気がしました。
ここまでで既に腹パン状態。しかし、ここからさらにデザート2品と茶菓子が出てきます笑
デザート1品目は、黒糖とパイナップルの小さなデザート。黒糖のムースに、島豆腐のアイス、シークワサーのエスプーマ、パイナップル。大豆の風味が広がる島豆腐のアイスに、香ばしい甘みの黒糖ムース、さっぱりした酸味のエスプーマのコンビネーション。甘酸っぱいけど、ただ爽やかで終わらない、そんな一皿。
デザート2品目は、マンゴーのトルタ。ホロッとしたタルト生地にマンゴー、その上には存在感のある泡盛とライムの泡。そこに仕上げでタンカンとマンゴーのソース。これには驚きました。泡のライム感がかなり強く、ちょっと主張が強過ぎましたね笑 タンカンもどちらかと言えば酸味が強いため、最後の最後で胃がキュッとなった気がします笑
最後に茶菓子3種。トリノの伝統的な焼き菓子であるバーチディダーマ、ビスコッティ、ジャンドゥーヤ。どれも濃いめのアイスコーヒーと良く合いました。
ご馳走様でした。
琉球シチリアーナ、最高のサービスと共に、心ゆくまで堪能しました。旅先の高揚感があるのはわかってはいるものの、私的最高の食体験が出来ました。1品1品本当に美味しかったです。また機会があれば、絶対リピートします。
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