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クラブなどが入るビルに
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エレベータ降りると…
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看板
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店内は別世界
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シャンパーニュから
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蛤と桜えびを40分以上煮込んで
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蛤と桜えびのフュメ・ド・ポワソン
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白
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淡路島の豆アジをバルサミコソースで
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白
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淡路島のサヨリを千鳥酢や海水スプレーで
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淡路島サヨリ
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和歌山のマナガツオを白ワインで蒸してカキソースとバルサミコ
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和歌山のマナガツオを白ワインで蒸してカキソースとバルサミコ
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白
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五島列島のシマアジに白バルサミコとかぼす
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明石の赤貝
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明石の赤貝に紅芯大根
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ぱん
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ぱんに自家製バター
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赤
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愛媛のカツオ
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愛媛のカツオ
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桜えび
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桜えびとコーンのホワイトソースグラタン
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ぱん
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ヒゲダラ
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赤
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びよーん
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高知のトマトの冷製カッペリーニ
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岩手の短角牛に牛のコンソメ
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牛のコンソメを作ってる鍋
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お茶碗を温めてからご飯を
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桜えびの炊き込みご飯
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桜えび炊き込みご飯
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ほうじ茶
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丹波大納言
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おみやげのカヌレ
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2017年4月にオープンして以来口コミで話題になり、一気に予約の取れない注目の店となった銀座盡。
2018年はもう予約がいっぱい、まだギリギリ予約が取れる頃になんとか確保した貸切枠に6名で訪問した。
1日1回転で6名のみ、20,000円~25,000円のおまかせ(税・サ10%別)としても随分絞っている。
予約時間ギリギリまで店の扉を開けないのだけど、直前にシェフ含め全員の掛け声で気合いを入れるから。
”一食入魂”の想いを感じる。
カウンターが取り囲むオープンキッチン、調理場の方がかなり上のポジションでまるで劇場のよう。
初めて訪問した時、佐藤氏のまるで流れるような動きの美しさが能か武道にも通じるように思ったけど、
今回はその佇まいと振る舞いがスタッフ全員にも乗り移ったようだった。
そして、料理へのこだわりと完成度、ペアリング含め今までの訪問の中でも最高に感じた。
相変わらずこだわりが半端ない。
雲丹を使うから、トウモロコシを固めるのには動物性のゼラチンではなくメバルのコラーゲンで。
桜海老と合わせるイカは、桜海老を餌にしているイカに。
パン2種のうちバターをたっぷり合わせる1種は、水を使わず乳清をベースにする。
米を炊く前には粘り気を極力取るために氷で締める。
話を聞いているだけで気が遠くなりそうなこだわりぶり。
そのまま提供できずとも油で旨味成分を出したり、出汁に加えたりと素材を余すところなく使い切る愛情もすごい。
いろんな料理を経験された佐藤氏の料理は、イタリアンでもなく、フレンチでもなく、和食でもない。
ましてや食べログお得意のイノベーティブフュージョンでもない。
相変わらずパンとバターが猛烈に美味しかった・・・というと「そこ?」と思うかもしれないけど、
この店のこだわりが詰まったスペシャリテだったりする。
そしてパンが出てきたかと思ったら、磯辺巻きが出てくるし、この日はワインだけでなく日本酒も結構組み込まれた。
その予測できない流れの作り方が本当に素晴らしかった、素晴らしすぎた。
料理に合わせて結構飲んでしまったこともあり、
お会計は37000円ほどとなってしまったが、十分それに見合う内容だった。
来年もまた行けることを切に願うしかない。