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メニューリストとセッティングです☆
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空豆の天ぷらと牡蠣の昆布〆☆
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(EDMOND CHEURLIN Brut - Carte Noire)
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蛤のスープは香りを楽しみながらグラスで☆
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(Philippe Ravier・Vin de Savoie les Abymes 2012)
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キャベツで巻いた帆立と雲丹☆黄色人参がそえてあります☆
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パン①☆よつ葉のバター使用です☆
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(Domaine Taupenot-MermeBourgogne Passetoutgrain 2002 )
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鮪の頭肉に牛肉甘煮☆ローズマリーをのせて☆
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パン②☆
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(Domaine des Forges Bourgueil 1995)
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オマール海老と炭焼せせりとホタルイカ☆菜の花が添えてあります☆
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( Michel Gros Chambolle Musigny2005 )
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トリュフの香りと共に三元豚炭焼き、筍、白キノコをポルト酒と合わせて☆
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(Marcel Deiss Alsace Blanc 2011)
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お寿司☆穴子、さより、天然鰤です☆
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イチゴとショコラ☆結婚記念日で伺いました☆
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エスプレッソとダージリン☆
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店内はエキゾチックな雰囲気です☆
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この階段を上がります☆
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ここが入口です☆
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青龍(Show Ryu)って中華料理屋さんのような
店名ですがここはカテゴリーを持たない
創作料理がいただけるレストランです。
御園座の西裏にあります。イージーリスニングが
流れる階段を上り扉を開けるとエキゾチック!
照明はやや暗め☆オリエンタルな独特の空気が
流れています。香港に来たような錯覚・・・(^^)
ご夫婦で回していらっしゃいます。シェフの
ご主人、マダムがソムリエールです。ここの
お奨めメニューは1皿ごとに1グラスが付く
マリアージュコース♪
セッティングされたテーブルに案内されて着座。
先ずはシャンパーニュからです。
(EDMOND CHEURLIN Brut - Carte Noire)
★空豆の天ぷらの上に昆布〆された牡蠣
★蛤のスープ
グラスで。香りを楽しみながら。
(Philippe Ravier・Vin de Savoie les Abymes 2012)
★キャベツで巻いた帆立と雲丹 黄色人参添え
パン①丸いパン。よつ葉バター。
(Domaine Taupenot-MermeBourgogne Passetoutgrain 2002 )
★炭焼鮪の頭肉の上に牛肉煮込みがのせてありウルイのせ
パン②バゲット
(Domaine des Forges Bourgueil 1995)
★オマールエビ、炭焼せせり、ほたるいか
菜の花添え、ソースはセージ
( Michel Gros Chambolle Musigny2005 )
★三元豚の炭焼、筍、パイリング、トリュフ掛け
ポルト酒ソース
(Marcel Deiss Alsace Blanc 2011)
★お鮨3種 穴子、さより、天然鰤
★イチゴ(れっどぱーる)とショコラ(バローナ社)
★エスプレッソとダージリン(アーマッドティー)
炭焼き技がふんだんに使ってあるのが特徴です。
和に近い旬の素材を生かした「独特の」「特有の」
「個性を発揮した」お料理。美味しかったです。
最後に出されるお鮨。シェフのご実家が
青龍というお鮨屋さんであった影響も
あるようです。〆にお鮨は落ち着きました。
1皿ごとのポーションは控え目なので飲まずに
お腹を満たしたい方にはボリューム不足かも?
ワインを頂きながら楽しむにはお奨めです。