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入口のファサード
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席、雰囲気の良いBGM
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八女の玉露
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メリークリスマス!
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温かい蕪の一品
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合わせて、ぬる燗で
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ぬる燗は、九頭龍
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鮪節
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鮪節の味見を客皆に
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ペアリングが新政祭りになった日…
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新政のボトル写真右から出てます
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棒寿司の焼き入れ中…
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お凌ぎ、鯖寿司
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お椀
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蓮根饅頭
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北九州らしい人情で持て成されていた海外ゲスト
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昆布森の牡蠣
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コース2000円アップの高級蟹!
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香箱ガニ
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12月の八寸… 合唱したくなる雰囲気
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広東からの客は大喜び
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鹿児島牛シャトーブリアンA5
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3時間低温調理して炭火で仕上げ
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この時期、海胆は昆布森ですね~
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柚子釜
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4種卵の茶碗蒸し
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お椀
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熊鍋
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食事
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熟成唐墨をおろし中
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スペシャルTKG、熟成唐墨かけの中に黄身の醤油漬け
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デザート製作中
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デザート
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薄茶と塩金平糖
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店内
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8月の席、葡萄のお酢から
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氷鉢
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8月の八寸
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とらふぐ素麺
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とらふぐに九平次、この月もペアリングで
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-
8月の八寸
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-
本日の和牛
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いつものように、真空低温調理からの炭火焼仕上げ
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5月の御食事
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おかわりはたっぷりのじゃこを掛けて
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西瓜のカクテル、ゼリー寄せ
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抹茶のシャーベット
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ごはんが残った日はじゃこお握りのお土産、竹皮に包んで
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表札
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6月の席
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八女品評会玉露を2時間かけて氷出しにして
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この日のシャンパン(10800円・税別)
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椀
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95℃で真空調理5~6時間の鮑、下に肝おこわ
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鮎の塩焼き準備
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焼かれる鮎
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絵心ある泳ぐ鮎!2種の蓼酢のソース、右が上流、左が下流と見立てて、川下に若松クイーン(西瓜)
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6月の八寸
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鹿児島牛シャトーブリアンA5
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6月の御食事、あっさり冷や汁
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太陽のタマゴ
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太陽のたまごとシャンパンのグミ食感のゼリーにサイダー
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焙じ茶
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緑茶
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-
プリンアイスに濃茶
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外観
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5月の席
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ハイボール(700円・税別)は岩井でした
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端午の節句にちなんで
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5月のお造り
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-
ペアリング
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-
繁桝の頒布中心の日
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丸茄子の揚げ出し、30分揚げた茄子
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冷製茶碗蒸し
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-
高知の玉葱を利用、フランスのキャビアの塩味で
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-
鹿児島和牛A5
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-
一番出汁に花山椒とA5和牛
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塩をぱらり
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-
看板
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外観
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福岡県北九州市八幡西区藤田2-1-10、御料理 まつ山。
JR黒崎駅徒歩5分の和食料理店。
2011年8月22日開業、2019年4月11日リニューアルオープン。
料理は、おまかせコース20000円(サ込税別)1つのみ。昼夜同じ。
6席(カウンターのみ)。完全予約制。個室なし。貸切可。禁煙。カード可。駐車場あり(店前4台)。
営業時間 昼12:00~、夜1部18:00~2部20:30~。定休、日曜。
ミシュランガイド福岡・佐賀・長崎2019特別版にて★(一ツ星)獲得。
リニューアルオープン後、ペアリングが始まり楽しみ増幅。
興味ある食材の産地へは店主自ら確認に行き作って行く拘りのルート。
店主ご夫婦の掛け合いも楽しく、女将が可愛らしいのも好印象。
客との距離が近くなったカウンターで、北九州らしい情も感じられます。
コースとペアリングで楽しむ2時間強。
店主の足で稼いだものを客は愉しみ、ご馳走とはこいういことだったなと。
松山さんは器用でマメ(^^
直近利用の12月のコースの内容と、それ以外の利用は印象深い部分を。
コースは1種。
お酒は各種あり、気の向いた炭酸系とペアリング5000円(税別)を組み合わせての利用です。
◆コース料金 20000円(サ込税別)
(全10品~11品ほど。前菜、お椀、お造り、焼物、蒸物、箸休め、デザート)
いつものように用意された席。膝上に永楽屋のてぬぐい。
八女の玉露を3時間かけて抽出し温めたものから。
寒くなってきたので、先ずは温かい一品の蕪。黒玉は大徳寺納豆。
お凌ぎに棒鯖寿司2種。焼鯖寿司は海苔で挟んで。鯖は済州島産。
椀は蓮根饅頭。加賀産蓮根。シンプルな味付けで野菜の旨さが分かる。
北海道 昆布森の牡蠣。カリフラワーのソース。山形の温海かぶの甘酢漬け。牡蠣が濃厚!
本日2000円UPでと店主の声が掛かった香箱ガニ。
12月の八寸。真ん中に海老芋、茶ぶり海鼠、オールドバカラの器に柿なます、くわいのチップス、手つきの桶に麦豆腐。
肉は鹿児島牛シャトーブリアンA5。山葵、塩、地元のもろみにハラペーニョと柚子を合わせたもので。
3時間低温調理して炭火で仕上げ、炭の香りが良い。
柚子釜。卵4種類の茶碗蒸し。海胆・キャビア・イクラ・鶏卵。
熊鍋。秋田の芹、クレソン。合馬の筍の走り。好みで味変、辛子付き。
食事の焼き魚は鰆。
ご飯はおかわりを勧められ、スペシャルTKG。
徳島の卵の黄身醤油漬けがご飯の真ん中に。その上に唐墨おろしたっぷり。
水菓子は、もっちもち食感の杏仁豆腐。
針に刻んだ林檎、桂花陳酒のクリーム、ブルゴーニュのクリームチーズ、ラフランスと彩りの苺。
薄茶と塩金平糖。
この日、海外からの客が新政が好きとのことで、店主太っ腹の新政ペアリング。
個人的には、新政ラインナップ中で最も個性的な作品とも言える亜麻猫と子猫の親子飲みが出来て嬉しかった(^^
別月の印象深い部分から。写真も他月はダイジェストで。
8月の席は、葡萄のお酢から。この日もペアリング。
氷鉢に素麺、山芋の素麺、白海老、オクラ、藍島の海胆、キャビア
松山さん自ら毎日氷を削って作っているという氷鉢は、季節の前菜。
2種類の素麺に、北九州市の藍島産の赤海胆、白海老、オクラ、キャビア。
麺は、福岡県うきは市で作られる、油を使わずに手延べした素麺に、山芋を細く刻んで素麺状のもの。
オールドバカラの皿に、夏のとらふぐを素麺状にして色々のせて。ポン酢をかけて。
いつものシャトーブリアン、御食事。
滋賀まで買い付けに行ったという信楽焼の窯で炊く、炊きたてご飯。
2種のデザート。
若松クイーン西瓜のカクテル、瀬戸ジャイアンツ・岡山の大統領のゼリー寄せ。
抹茶のシャーベットと大納言小豆。
この月は薄茶を点てられず、抹茶シャーベットの計らいが夏らしい。
食事前の焙じ茶と食後の緑茶。毎回の配慮。
ご飯はおかわりの出が少なく残れば、唐墨ちりめんのおにぎりをお土産に。
6月の席は、八女品評会玉露を2時間かけて氷出しにした一杯から。
シャンパンを1本空けてからのペアリング。
・フィリップ・ゴネ シグネチャー ブラン・ド・ブラン ブリュット 10800円
お凌ぎは、5~6時間真空調理した鮑、下に肝おこわ。美味!
稚鮎を目の前で串に刺し焼いて行きます。
(動画) https://www.youtube.com/watch?v=Fpy0UqMNm5Q&feature=youtu.be
絵心ある泳ぐ鮎の一皿!
2種の蓼酢のソース、右が上流、左が下流と見立てて。
写真からは切れてしまってますが、川下に西瓜の若松クイーン。
お肉のシャトーブリアンの後の御食事は、あっさり冷や汁。
水菓子は、太陽のたまごとシャンパンのグミ食感のゼリーに小量のサイダー。
この月も変わりネタ抹茶。プリンアイスに濃茶。
5月は節句らしい演出。
ペアリングは、繁桝頒布中心の日。
大好きな花残暑。A5和牛と一人鍋に。
花山椒の爽やかさ、良い肉を的量感。上品で美味しかったです、これも。
自信の素材に、これ絶対美味しいです!
と説明に美味しいをつける松山さん。
生産者へのリスペクトも忘れません。
席数減とコース内容を上げる選択、カウンターからの距離感。
高いレベルに挑戦し続ける松山さん。お若いですから。進化が楽しみですね(^^