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十勝池田牛サーロインステーキ(580g・100gあたり1500円)(2013/7)
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いも!(2013/7)
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十勝牛ハツと野菜の串焼き(1800円)(2013/7)
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ぱん(2013/7)
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桃のデザート(2013/7)
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しろ(2013/7)
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赤(2013/7)
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めにゅー(2013/7)
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ステーキ(2014/12)
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おにく!(2014/12)
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肉屋さんの一皿(2014/12)
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ブッダーラとトマト(2014/12)
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しろ(2014/12)
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あか(2014/12)
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いも!(2014/1)
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サーロインステーキ(7500円)(2014/1)
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ブッラータとトマト(2000円)(2014/1)
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肉屋さんの一皿(2000円)(2014/1)
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・シャラン産鴨胸肉ロティと野菜のブレゼ(2600円)(2014/1)
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マドレーヌ(2014/1)
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タヒチ産バニラアイスクリームと苺
(2014/1)
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あか(2014/1)
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店内(2013/7)
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ステーキ(2012/12)
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ステーキ(2012/12)
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肉屋さんの一皿(2012/12)
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青首鴨(2012/12)
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グレープフルーツのデザート(2012/12)
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しろ(2012/12)
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あか(2012/12)
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シックで暗めな店内
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こちらが入り口。
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六本木にあるお肉ワインバー、『祥瑞』。
今までに4度訪問。
1度目は、2012年のクリスマスに3人で。
2度目は、2013年の7月に2人で。
3度目は2014年の1月に4人で。
そして4度目は去年のクリスマスに3人で。
こうして振り返ってみると、こちらのお店を訪れるのは冬が圧倒的に多い。
その理由は明確で、こちらのお店の芋は冬が抜群に美味しいから。
ちなみに「芋」とはステーキの付け合わせのポテトのこと。
夏は水分が多いので若干柔らかく塩分のバランスもちょい難しい。
しかし冬になると適度に水分が抜け、表面はさくっと香ばしくて
ほっくほくな仕上がりになるのだ。
しかも塩がガッチリ効いて絶妙な塩梅になるんだよね。
ウマイ。とにかくここの芋はウマイ。
芋だけ食べたい。でもステーキ頼まないと芋は食べられない。
いもいもいもって連呼しちゃったけど。
こちらのメニューはほぼお肉。
品数はあまり多くはない。少数精鋭。
その中で「お肉屋さんの一皿」(シャルキュトリー盛り合わせ)は必食。
ハムやパテなどがてんこもり、どれも肉の旨味がハンパない。
メインのステーキは焼く前のお肉を見て大きさを選べる。
焼き方はかなりの強火で表面をこんがり焼きつけており。
最初の頃は抜群の火入れで肉もジューシーで柔らかだったのだけれど。
いちばん最近訪れた時は強火で焼きすぎて表面が焦げっぽくなっているし、
水分が抜けすぎて硬くなっていた。
不思議なのは、残ったお肉をテイクアウトして翌朝いただくと、
塩分が肉全体に回って旨みがなじみ、めっちゃウマいんだわ。(笑)
翌日の朝のご馳走感がハンパない☆
ワインはビオ。
個性的な揃えで楽しいが、モノによって味にブレがあり。
あと、ちょっと寝つけが高くなっているような気がするなあ。
と、色々書きましたが。
こちらの店はデート使いも悪くないけど、ある程度の人数でワイワイ言いながら
楽しむのが良いと思う。
芋好きなあなたにはオススメ。
俺の芋、バンザイ☆
#ちなみに店内はハンパなく暗いので手ブレ写真量産である。
いちばん美しく撮れた写真をトップに持って来てみましたw