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前菜に合わせるシャンパーニュ♪
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シャンパーニュで乾杯〜♪
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松坂牛刺身 〜イクラと一緒に〜
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黒毛和牛タン元の厚焼き
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前菜・黒毛和牛タン昆布〆 〜ブルガリア産キャビアをのせて〜・黒毛和牛タンアゴ塩焼き・黒毛和牛タン元の厚焼きき・松坂牛刺身 〜イクラと一緒に〜・広島県産生牡蠣のジョン
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トリュフチーズをかけたシーザーサラダ
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虎マッコリ
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黒大根と特選白子 〜炭火でカリッと焼いたテールと〜
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手前:松坂牛の炙り握り
奥:バフン雲丹とリブ芯の握り
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バフン雲丹とリブ芯の握り
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松坂牛シンタマの炭火焼き
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ホール カベルネ・ソーヴィニヨン ナパヴァレー 2012
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松坂シンシンの牛カツ丼
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自家製スイートポテトのバニラ添え
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名駅太閤口近くT‐WESTビル 2Fです
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幻のVIPルーム
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トリシャンで乾杯♪
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黒毛和牛タン昆布〆(前菜に使われる黒毛和牛タンをオーナー自らが紹介し、料理の説明を丁寧にしてくれました)
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前菜に合わせたシャンパーニュ
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前菜 黒毛和牛タン昆布〆フランス産キャビアを載せて、黒毛和牛タンアゴの塩焼き、岩手県産松茸ナムル、大分産ヒラメのチョジャン風
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黒毛和牛タン昆布〆フランス産キャビアを載せて
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岩手県産松茸ナムル
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冷菜 イタリア生ハムのフレンチサラダ
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メルヴィル ピノ・ノワール(グラスはバカラです)
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煮込み 黒毛和牛タン下のタンシチュー
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黒毛和牛タン下のタンシチュー
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メゾンカイザーのバゲット
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握り
奥:松坂牛イチボと北海道産馬糞雲丹の握り
手前:松坂牛イチボの握りフランス産の岩塩で
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松坂牛イチボと北海道産馬糞雲丹の握り
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A・ラファネリ ジンファンデル
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追加雲丹(裏メニュー)
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メイン 松坂牛ランボソの炭火焼き
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松坂牛ランボソの炭火焼き 4種の薬味で
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〆の松坂牛ユッケ丼、牛汁
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松坂牛ユッケ丼
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松坂牛ユッケ丼
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牛汁
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牛汁に松茸も入ってます♪
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自家製スイートポテトのバニラ添え
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幻のブラックカード会員 No.1
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久しぶりにVIPルームの日程調節ができて
友達を誘って4人で行ってきました。
先に着いた3人でこっそりトリビーを済ませ、
全員揃ってからはシャンパーニュで乾杯!
究極の肉割烹料理がスタートします。
【VIPルーム・お品書き】
<前菜>
黒毛和牛タン昆布〆
〜フランス産キャビアをのせて〜
黒毛和牛タンアゴ塩焼き
黒毛和牛タン元のソテー
熊本県産赤茄子の炭火焼
<冷菜>
香草と生ハムのサラダ
〜パルミジャーノたっぷりかけて〜
<逸品>
松茸丸ごと一本のすき焼き風
〜岡山県産こだわり卵にトリュフをかけて〜
<握り>
バフン雲丹とリブ芯の握り
クラシタの漬け握り
<メイン>
黒毛和牛ザブトンと内ももの食べ比べ
<〆 >
せいごが作る牛スジカレー
<デザート>
長野県産ピオーネ
【料理と楽しんだワイン】
◇ギィ・シャルルマーニュ グラン・クリュ
◇マルサネ・レ・ロンジュロワ2014
◇シェーファー ナパヴァレー メルロー 2014
相変わらず前菜から素晴らしい内容で感激!
そして、強烈な印象だったのは、
松茸丸ごと一本のすき焼き風ですね。
こだわりの溶き卵の上に、1キロ60万円の
トリュフを贅沢にかけて味わうお肉と松茸は
極上の一体感でめっちゃ美味しいです!!!
残った卵はちょこっとご飯で究極のTKG。
次いで、バフン雲丹とリブ芯の握りも絶品で
濃厚でとろけるコクと甘さがたまりません。
メインの黒毛和牛ザブトンも肉の旨みが濃く、
味がしっかりしたシェーファーのメルローと
合わせると最高でした。
名古屋には高いだけの肉割烹もありますが…
これだけの料理に美味しいワインも楽しんで
お会計が約18,000円はすごいクオリティ!!
今回もせいごのVIPルームに大満足です。
ごちそうさまでした。