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鮎 オカキまぶし揚げ
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鳥チャーシュー
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手羽 朝天唐辛子焼き
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鳩のロースト
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スペシャリティ 雲白肉
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活鮎
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紹興酒で酔っ払い鮎
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肝
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西瓜の紅蓼酢
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翡翠ビーフン
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アンリオ 新政 紹興酒
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マカ
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鱧
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鳥手羽 金沙がけ
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クラゲ
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雉雲呑
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蓮の葉
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傳タッキー？
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青鮫
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黒酢をかけて
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青鮫の煮込みスープのリゾット
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鳩のロースト
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スペシャリティ 雲白肉
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シンプルな 上湯スープ麺
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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
3ヶ月前予約、食べ歩き仲間とやっとたどりつきました。
感覚を研ぎ澄まそうと、1週間前から中華を食べ続けて、まいりましたが、通常の感覚では計り知れない世界。
予想どおり、和魂漢才、中国料理を超越した芸術作品ですね。
素材の質の高さはもちろんのこと、
サービス
テクニック
プレゼンテーション
器
どれも高い位置で奏であって、アートを感じさせます。
例えば
○活鮎 冷温2種の調理で
鮎を泳がせてプレゼンした後に
まずは、紹興酒にでさっと酔っ払わせて刺身で。
ぬめーっとした食感に、調味料の紹興酒よく合う。
肝の苦さがアクセントに。 和食では味わえない感覚。
次に、熱した石の上に、オカキをまぶしてサッと揚げたやつを。これを西瓜のエキスから作った紅蓼酢でいただく。
この甘さ酸っぱさが心地よく、カリッとした食感とほろ苦さを引き立てる。 ぬめーっと から カリッとへ
食感の対比も面白い。
○チャーシュー
表面はキャラメリーゼ、パリっとしながら、中は浅い火の通しの鳥チャーシューは、大型の炭火火鉢の網で焼く。
○鳥手羽の朝天唐辛子焼き
土器を彷彿させる大型の素焼きの鉢に、これでもか！と盛られた朝天唐辛子
ここに埋まっている、鳥手羽を蓮の葉で掴み、掘り出す。
表面パリっと焼けて、唐辛子のエキスを吸った手羽を
ガブっと頬張ると、中から枝豆やらなにやら詰めものが！
傳タッキー？ なーんちゃってね！
プレゼンテーションには、かなりの手間暇をかけた、努力が伺えます。
もちろん、どれも、出汁の取り方、塩づかい、
火の通し、食感 は申し分なく 美味しいのかぎり！
さらに、
器も、青磁や染付、赤絵、織部等々
日本料理店かと見紛うばかり。
一瞬、ソウルgaonでのデジャブが過り
3つ星ともなると洗練されて、似たような感覚になるものですねー。
料理は
○翡翠ビーフン 青山椒とトマト トマト出汁
○活鮎 2種の調理で
○チャーシュー
○鳥手羽の焼物 金沙がけ
○クラゲ
○雉の雲呑スープ
○鱧
○鳥手羽 朝天唐辛子焼き
○フルーツトマト
○青鮫
○オクラ 金華ハムかけ
○鳩のロースト
○スペシャリティ 雲白肉 白飯
○上湯麺
○マンゴー ココナッツのアイスクリーム
○温冷、2種の杏仁豆腐
全15品
途中で、お腹いっぱいで撃沈するような愚は犯さない
抜群のポーションコントロールで出される。
お酒は
○アンリオ ブリュ スーべラン
○新政 亜麻猫 改
○紹興酒 大越貴酒 15年
をボトルでいただいた。
あっという間に4時間以上
修善寺の旅館に匹敵する充実感
今回は下見なんで、
今度は、ホテルをとって、家族と来たいものです。
ご馳走様でした。