Name: ガストロ スケゴロウ
Address: 大通1-10-15, 盛岡市, 岩手県, 0200022, JP
Telephone: 019-613-4201
Price range: ￥3,000～￥3,999
Rating: 3.39

この口コミは、©Loroさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

©LoroTabelog Reviewer Award受賞者口コミ3,316件フォロワー5,564人

4.2

￥6,000～￥7,9991人

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

4.1

￥1,000～￥1,9991人

料理・味4.0
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.0

2023/10訪問61回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥6,000～￥7,9991人

loup portant des vêtements de mouton…『Gastro Sukegoro』

荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんのいつものシェフズカウンター席にて｡久しぶりにハートランドの生ビールで渇いた喉を潤し料理は三陸産の鮮度抜群の鮎魚女(ｱｲﾅﾒ)のカルパッチョに茄子(ﾅｽ)のマリネのトマトソース､アンチョビポテトのピエモンテーズに熱々のキッシュのオードブルからスタート｡スープは濃厚なパンプキンのポタージュ､そしてオーマル海老のカニクリームのクロスメキをビスクソースとともに味わう一品､魚料理のポワソンは鱸(ｽｽﾞｷ)のブレゼをオゼイユのソースとともに味わい肉料理のヴィアンドにはプロヴァンス風のラムローストをセップと茸類のソースとともに味わい御約束の〆パスタには茄子(ﾅｽ)とボロネーゼのPastaをいただき食後のデセールにはパティシエルの山ちゃんの秋を感じさせるデセールとエスプレッソのダブルをいただき〆た昨夜の軌跡

2

熱々のキッシュ

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2

茄子のマリネのトマトソース

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2

アンチョビポテトのピエモンテーズ

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2

鮎魚女のカルパッチョ

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1

キッシュ､茄子のマリネのトマトソース､アンチョビポテトのピエモンテーズ､鮎魚女のカルパッチョ

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1

パンプキンのポタージュ

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1

オーマル海老のカニクリームのクロスメキをビスクソース

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1

オーマル海老のカニクリームのクロスメキをビスクソース

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1

鱸のブレゼをオゼイユのソース

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1

プロヴァンス風のラムローストをセップと茸類のソース

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1

茄子とボロネーゼのパスタ

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1

秋色を感じるデセール

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1

エスプレッソ

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0

キッシュ､茄子のマリネのトマトソース､アンチョビポテトのピエモンテーズ､鮎魚女のカルパッチョ

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0

パンプキンのポタージュ

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0

オーマル海老のカニクリームのクロスメキをビスクソース

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0

鱸のブレゼをオゼイユのソース

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0

プロヴァンス風のラムローストをセップと茸類のソース

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0

茄子とボロネーゼのパスタ

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0

秋色を感じるデセール

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0

エスプレッソ

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0

キッシュ､茄子のマリネのトマトソース､アンチョビポテトのピエモンテーズ､鮎魚女のカルパッチョ

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1

パンプキンのポタージュ

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0

オーマル海老のカニクリームのクロスメキをビスクソース

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0

鱸のブレゼをオゼイユのソース

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0

プロヴァンス風のラムローストをセップと茸類のソース

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0

茄子とボロネーゼのパスタ

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0

茄子とボロネーゼのパスタ

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1

秋色を感じるデセール

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1

エスプレッソ

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1

ハートランド生ビール

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0

キッシュ､茄子のマリネのトマトソース､アンチョビポテトのピエモンテーズ､鮎魚女のカルパッチョ

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0

Dom.Marcel Deiss Alsace Complantation

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1

Dom.Marcel Deiss Alsace Complantationとオードブル､鮎魚女のカルパッチョ

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0

Dom.Marcel Deiss Alsace Complantation

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0

パンプキンのポタージュ

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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0

オーマル海老のカニクリームのクロスメキをビスクソース

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissanとオーマル海老のカニクリームのクロスメキをビスクソース

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1

鱸のブレゼをオゼイユのソース

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0

Bonacchi Badesco Toscano

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1

鱸のブレゼをオゼイユのソース

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0

Bonacchi Badesco Toscano

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0

　Bonacchi Badesco Toscanoと鱸のブレゼをオゼイユのソース

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0

プロヴァンス風のラムローストをセップと茸類のソース

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0

Ch.de Campuget La Sommelière

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0

プロヴァンス風のラムローストをセップと茸類のソース

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0

Ch.de Campuget La Sommelière

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0

　Ch.de Campuget La Sommelièreとプロヴァンス風のラムローストをセップと茸類のソース

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0

茄子とボロネーゼのパスタ

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0

茄子とボロネーゼのパスタ

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0

秋色を感じるデセール

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1

エスプレッソ

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0

秋色を感じるデセール

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1

この階段の先に店が

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1

Gastro Sukegoro

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2023/09訪問60回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥3,000～￥3,9991人

贅沢なオマール海老のパスタ…『Gastro Sukegoro』

週末土曜日のディナーは荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんへ。土曜日ということもありいつにも増して多くの先客で熱気と活気に溢れた店内。いつものコース仕立のお任せ料理は時間的にもちょっと厳しいとのことで『オマール海老』と『北海浅蜊』と『白蛤』と『ムール貝』の3種類の貝類とトマトを使ったピアット•ウニコスタイルの贅沢なパスタを作っていただきました｡ソースはオマール海老の頭部や殻を煮詰めて造られたソースアメリケーヌ｡甲殻類の凝縮した旨味と貝類の旨味が渾然一体となった濃厚なソースの生パスタをミネラル感と濃厚な旨味が楽しめる『Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan』とともにいただきました。いつものコース仕立の料理とワインでゆっくり楽しむのも良しピアット•ウニコスタイルのワンプレートでサクッと行くのも良し｡時々のTPOに合わせて楽しめる使い手のある佳き店です｡

2

オマール海老と三種の貝類とトマトのパスタ

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1

オマール海老と三種の貝類とトマトのパスタ

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1

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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1

オマール海老と三種の貝類とトマトのパスタ

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1

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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2023/08訪問59回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥6,000～￥7,9991人

1000本の蝋燭の灯が揺れる店内で本格フレンチ…『Gastro Sukegoro』

二泊三日の八戸遠征を終えて盛岡の寝城に戻った夜は八戸の『Casa del Cibo』さんの池見良平オーナーシェフとソムリエールでありパティシエールでもある池見悦子マダムとともに辻調フランス校で机を共にされた同級生であり卒業後はリヨンのレストランで研鑽を積まれ凱旋帰国された後に新横浜プリンスホテルの『Restaurant Brise verte』さんを皮切りに新高輪プリンスホテル､赤坂プリンスホテル､品川プリンスホテルそして『ザプリンスパークタワー東京』のオープニング等､都内および都内近郊のプリンス系列のホテルでセクションシェフとして活躍されていた荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんヘDînerをいただきに久しぶりに寄せていただきました｡席は荒屋敷シェフの目の前の所謂､Chef's Counter(ｼｪﾌｽﾞｶｳﾝﾀｰ)席に席を取らせていただき先ずはアペリティフには甘さを殆ど感じぬ辛口で後味スッキリのドライ感も楽しめる『Vallformosa Classic Brut』で渇いた喉を潤します｡料理は清流鶏(ｾｲﾘｭｳﾄﾞﾘ)のムネ肉のポッシェサラダ仕立ホワイトバルサミコソース､スープには白い玉蜀黍(ﾄｳﾓﾛｺｼ)『ピュアホワイト』で作られた冷製コーンスープ､ポワソンには『オマール海老』のロティ､『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』と『メヌケ』の魚貝類のクレピネットの包み焼､茄子(ﾅｽ)とトマトとデザイユのモッツァレラチーズ焼ソースはオマールのビスク｡肉料理のメインのヴィアンドにはフランスのビストロでは御馴染の定番料理のひとつである仔羊(ｺﾋﾂｼﾞ)の腿肉(ﾓﾓﾆｸ)にニンニクを埋込みローストにした『Gigot d'agneau』≒『ジゴ―･ダニョー』｡仔羊(ｺﾋﾂｼﾞ)の腿肉(ﾓﾓﾆｸ)は柔らかさの中にも適度な咀嚼感が楽しめタイムとニンニクが味の決め手｡個人的に大好きな一皿であり荒屋敷シェフ御得意の一皿でもあります｡ガルニにはマッシュルームデュクセルと熟成ジャガイモのグラタンドフィノワ､ソースはたっぷりの『フォアグラ』とバジリコのソース｡そして御約束の〆Pastaは『あわび』と冬葫椎茸(ﾄﾞﾝｺｼｲﾀｹ)のスパゲッティ。椎茸一個に『あわび』1個を丸々使いバジルとともにソテーされた贅沢な一皿｡食後のデセールはパティシェの山本君が公休日にて荒屋敷シェフが即興でアイスクリームマシーンで『キウイ』のジェラートを作り供してくれました｡そして食後にはエスプレッソのダブルをいただき〆た大満足のDînerタイム｡

2

ジゴ―･ダニョーフォアグラとバジリコのソース

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1

しっかりとした火入れ

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1

ジゴ―･ダニョーフォアグラとバジリコのソース

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2

オマール海老のロティ

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1

中はしっとりと理想的な火入れ加減

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1

帆立貝柱とメヌケのクレピネットの包み焼

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1

帆立貝柱と目抜け

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1

茄子とトマトとデザイユのモッツァレラチーズ焼

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1

あわびと冬葫椎茸のスパゲッティ

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0

鮑がたっぷり

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1

冷製コーンスープ

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0

白い玉蜀黍ピュアホワイトが使われており甘く美味

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0

清流鶏のポシェのサラダ仕立て

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0

冷製コーンスープ

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0

オマール海老のロティ､帆立貝柱とメヌケのクレピネットの包み焼､茄子とトマトとデザイユのモッツァレラチーズ焼

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0

ジゴ―･ダニョーフォアグラとバジリコのソース

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0

あわびと冬葫椎茸のスパゲッティ

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0

キウイのジェラート

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0

エスプレッソダブル

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0

清流鶏のポシェのサラダ仕立て

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0

冷製コーンスープ

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0

オマール海老のロティ､帆立貝柱とメヌケのクレピネットの包み焼､茄子とトマトとデザイユのモッツァレラチーズ焼

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0

ジゴ―･ダニョーフォアグラとバジリコのソース

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0

あわびと冬葫椎茸のスパゲッティ

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0

キウイのジェラート

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0

エスプレッソダブル

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0

Vallformosa Classic Brut

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0

清流鶏のポシェのサラダ仕立て

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0

Vallformosa Classic Brut

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0

清流鶏のポシェのサラダ仕立て

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0

Vallformosa Classic Brut

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0

清流鶏のポシェのサラダ仕立て

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0

冷製コーンスープ

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0

Tenuta di Pietra Porzia Frascati

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0

オマール海老のロティ､帆立貝柱とメヌケのクレピネットの包み焼､茄子とトマトとデザイユのモッツァレラチーズ焼

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0

Tenuta di Pietra Porzia Frascati

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Tenuta di Pietra Porzia Frascatiとオマール海老のロティ､帆立貝柱とメヌケのクレピネットの包み焼､茄子とトマトとデザイユのモッツァレラチーズ焼

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0

Tenuta di Pietra Porzia Frascati

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オマール海老のロティ､帆立貝柱とメヌケのクレピネットの包み焼､茄子とトマトとデザイユのモッツァレラチーズ焼

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0

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0

ジゴ―･ダニョーフォアグラとバジリコのソース

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0

Ch.de Campuget La Sommelière

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ジゴ―･ダニョーフォアグラとバジリコのソース

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0

Ch.de Campuget La Sommelière

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Ch.de Campuget La Sommelièreとジゴ―･ダニョーフォアグラとバジリコのソース

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0

Joseph Roche Chardonnay

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0

あわびと冬葫椎茸のスパゲッティ

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Joseph Roche Chardonnay

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あわびと冬葫椎茸のスパゲッティ

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Joseph Roche Chardonnay

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0

あわびと冬葫椎茸のスパゲッティ

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0

Eau gazeuse

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あわびと冬葫椎茸のスパゲッティ

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あわびと冬葫椎茸のスパゲッティ

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0

キウイのジェラート

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0

エスプレッソダブル

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1

キウイのジェラート

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1

エスプレッソダブル

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1

この階段の先が店内

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1

Gastro Sukegoroは2F 揺れる蝋燭の灯が目印

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2023/06訪問58回目

4.3

料理・味4.2
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥8,000～￥9,9991人

Loup déguisé en agneau…『Gastro Sukegoro』

週末金曜日のDînerは荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんへ定期再訪させていただきました｡先ずはギンギンに冷えたハートランドの生ビールで渇いた喉を潤します｡料理は三陸産の生の『目鉢鮪(ﾒﾊﾞﾁﾏｸﾞﾛ)』の赤身を惜しげもなく使った南仏の風を感じさせてくけるThon roug(ﾄﾝﾙｰｼﾞｭ)eのTataki(ﾀﾀｷ)からスタート｡色彩と食感のコントラストを高めてくれるソースは粒マスタードにジャンジャンブルに隠し味に山葵(ﾜｻﾋﾞ)とVinegar(ﾋﾞﾈｶﾞｰ)を使った酸味と辛みのバランスが秀逸なソース｡アントレの鮪(ﾏｸﾞﾛ)の皿に合せてCAVA『Vallformosa Classic Brut』とともにいただきました｡オードブルには『真鯛(ﾏﾀﾞｲ)』のクネル､ミノネット仕立てソースヴェルデュレット｡魚料理のポワソンには北海道産の『ずわいがに』とニューカレドニア産の『Paradise Prawn(ﾊﾟﾗﾀﾞｲｽ･ﾌﾟﾛﾝ)』≒『天使の海老(ﾃﾝｼﾉｴﾋﾞ)』のパイ包み焼と三陸産の『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』の香草パン粉焼｡貝柱の下の人参とズッキーニのダミエ模様のガルニが何ともシャレオツです｡甲殻類(ｺｳｶｸﾙｲ)の旨味がギュッと凝縮したソースビスクとともに味わい｡肉料理のヴィアンドにはマウイ島産の甘みのある玉葱(ﾀﾏﾈｷﾞ)を加えたマスタードソースを塗りローストされた『八幡平(ﾊﾁﾏﾝﾀｲ)ボーク』のマウイオニオンマスタード焼をカリッともっちりとしたジャガイモのガレットとともに味わい御約束の〆Pasta(ｼﾒﾊﾟｽﾀ)には三陸産の初夏の味わい海のパイナップルとも称される『海鞘(ﾎﾔ)』のペペロンチーノ､ニンニクの香りと熱を加えられることで甘みが増した海鞘(ﾎﾔ)の何とも癖になる味わいのパスタの後にはパティシエの山本くんが造ってくれたピスターシュと竹炭(ﾁｸﾀﾝ)のクレープにチェリーやピスターシュを散りばめられたデーセール､そしてエスプレッソのダブルにて〆られたシェフお任せのDînerコース｡外は雨模様でも店内はほぼ大入り満席で熱気ムンムン｡スタッフもコロナ禍時の4名体制からスー･シェフも新たに入られて10名体制へと大幅に増員されて活況な店内にて店長の工藤さんのワインのペアリングとともに気持ち良く愉しませていただきました｡

2

三陸産目鉢鮪のたたき

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真鯛のクネル､ミノネット仕立てソースヴェルデュレット

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真鯛のクネル､ミノネット仕立てソースヴェルデュレット

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2

ずわいがにと天使の海老のパイ包み焼

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1

ずわいがにと天使の海老のパイ包み焼

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1

帆立貝柱の香草パン粉焼

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1

人参とズッキーニのダミエ模様のガルニ

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1

八幡平ボークのマウイオニオンマスタード焼

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1

八幡平ボークのマウイオニオンマスタード焼

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1

海鞘のペペロンチーノ

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1

ピスターシュのクレープ

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1

エスプレッソダブル

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0

三陸産目鉢鮪のたたき

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真鯛のクネル､ミノネット仕立てソースヴェルデュレット

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ずわいがにと天使の海老のパイ包み焼と帆立貝柱の香草パン粉焼

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0

八幡平ボークのマウイオニオンマスタード焼とジャガイモのガレット

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0

海鞘のペペロンチーノ

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0

ピスターシュのクレープ

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0

エスプレッソダブル

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0

Pizzaメニュー

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1

ハートランド

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0

Vallformosa Classic Brut

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0

三陸産目鉢鮪のたたき

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0

Vallformosa Classic Brut

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0

Vallformosa Classic Brutと三陸産目鉢鮪のたたき

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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真鯛のクネル､ミノネット仕立てソースヴェルデュレット

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Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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真鯛のクネル､ミノネット仕立てソースヴェルデュレット

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Gérard Bertrand Art de Vivre Clairette du Languedoc Adissanと真鯛のクネル､ミノネット仕立てソースヴェルデュレット

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0

Gran Maestro Appassimento Bianco Puglia

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ずわいがにと天使の海老のパイ包み焼と帆立貝柱の香草パン粉焼

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Gran Maestro Appassimento Bianco Puglia

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Gran Maestro Appassimento Bianco Pugliaとずわいがにと天使の海老のパイ包み焼と帆立貝柱の香草パン粉焼

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0

Gérard Bertrand Art de Vivre Languedoc Rouge

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0

八幡平ボークのマウイオニオンマスタード焼

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Gérard Bertrand Art de Vivre Languedoc Rouge

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Gérard Bertrand Art de Vivre Languedoc Rougeと八幡平ボークのマウイオニオンマスタード焼

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0

Tenuta di Pietra Porzia Frascati

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海鞘のペペロンチーノ

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海鞘のペペロンチーノ

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Tenuta di Pietra Porzia Frascati

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Tenuta di Pietra Porzia Frascatiと海鞘のペペロンチーノ

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ピスターシュのクレープ

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1

エスプレッソダブル

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Eau gazeuseとピスターシュのクレープ

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0

エスプレッソダブル

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2023/04訪問57回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥8,000～￥9,9991人

リヨン仕込みのビストロ料理を愉しむ…『Gastro Sukegoro』

料理の世界での東大とも称される辻調フランス校を卒業後､リヨンのレストランで研鑽を積まれ凱旋帰国された後に新横浜プリンスホテルの『Restaurant Brise verte』さんを皮切りに新高輪プリンスホテル､赤坂プリンスホテル､品川プリンスホテルそして『ザプリンスパークタワー東京』のオープニング等､都内および都内近郊のプリンス系列のホテルでセクションシェフとして活躍されていた荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんヘDînerをいただきに久しぶりに寄せていただきました｡席は荒屋敷シェフの目の前のChef'sCounter席に席を取らせていただき先ずはアペリティフには甘さを殆ど感じぬ辛口で後味スッキリのドライ感も楽しめる『Vallformosa Classic Brut』で渇いた喉を潤します｡料理は三陸大船渡産の『鱸(ｽｽﾞｷ)』と『蛸(ﾀｺ)』にオリーブにレモンの搾り汁を使ったシチリア風のサラダからスタート｡そしてDeuxieme(ﾄﾞｩｼﾞｪｰﾑ)には濃厚激ウマの甲殻類の旨味がギュッと凝縮されたビスクとともに味わう『オマール海老(ｴﾋﾞ)』のロワイヤルに舌鼓を打ったその後はイタリアン的に言えばプリモ･ピアットとなるTroisième(ﾄﾛﾜｼﾞｪﾑ)には三陸産の『槍烏賊(ﾔﾘｲｶ)』とイカ墨のスパゲッティで御歯黒となり魚料理のポワソンにはパセリやニンニクの微塵切りとパン粉を載せて焼いたペルシヤードStyleの『真曹以(ﾏｿﾞｲ)』のグリエとガルニチュールにラタトゥユ｡皮目をパリッパリに中をしっとりと仕上げられた『真曹以(ﾏｿﾞｲ)』は鮮度感と質感が高く適度な脂がのっておりガルニチュールのラタトゥユとの絶妙なマッチングを愉しみ肉料理のメインのヴィアンドにはフランスのビストロでは御馴染の定番料理のひとつである仔羊(ｺﾋﾂｼﾞ)の腿肉(ﾓﾓﾆｸ)にニンニクを埋込みローストにした『Gigot d'agneau(ｼﾞｺﾞｰ･ﾀﾞﾆｮｰ)』仔羊(ｺﾋﾂｼﾞ)の腿肉(ﾓﾓﾆｸ)は柔らかさの中にも適度な咀嚼感が楽しめタイムとニンニクが味の決め手｡個人的に大好きな一皿であり荒屋敷シェフ御得意の一皿でもあります｡デセールはパティシエ山田くんの手によるイチゴ､『マカロン』やピスターシュの『アントルメ･グラッセ』に『グラース』が盛込まれた目にも美しいひと皿､カッフェに『エスプレッソ』のダブルをいただき即興で作っていただいたÀ la carteでのDînerはひと通りです｡店内には30名余りの来店客で大賑わいの中､千手観音の如くの手さばきで次々に入るオーダーの料理を仕上げられていく荒屋敷シェフ｡正に羊の皮を被った狼の如し｡ワイングラス片手にリヨン仕込みの本格的なビストロ料理を愉しむことが出来ます｡

2

仔羊のモモ肉のロースト(ｼﾞｺﾞｰ･ﾀﾞﾆｮｰ)

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2

真曹以のグリエとラタトゥユ

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2

槍烏賊とイカ墨のスパゲティ

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2

ビスクソースで味わうオマール海老のロワイヤル

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1

鱸と蛸のシチリア風サラダ

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1

イチゴ､マカロン､ピスターシュのアントルメ･グラッセにグラース

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1

エスプレッソダブル

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1

鱸と蛸のシチリア風サラダ

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0

ビスクソースで味わうオマール海老のロワイヤル

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0

槍烏賊とイカ墨のスパゲティ

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0

真曹以のグリエとラタトゥユ

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0

仔羊のモモ肉のロースト(ｼﾞｺﾞｰ･ﾀﾞﾆｮｰ)

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0

イチゴ､マカロン､ピスターシュのアントルメ･グラッセにグラース

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0

エスプレッソ

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0

鱸と蛸のシチリア風サラダ

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0

ビスクソースで味わうオマール海老のロワイヤル

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0

槍烏賊とイカ墨のスパゲティ

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0

真曹以のグリエとラタトゥユ

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1

仔羊のモモ肉のロースト(ｼﾞｺﾞｰ･ﾀﾞﾆｮｰ)

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0

イチゴ､マカロン､ピスターシュのアントルメ･グラッセにグラース

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0

エスプレッソダブル

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0

Vallformosa Classic Brut

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0

鱸と蛸のシチリア風サラダ

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0

Vallformosa Classic Brut

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0

鱸と蛸のシチリア風サラダ

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0

3種のワインのペアリング

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1

ビスクソースで味わうオマール海老のロワイヤル

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0

飲みくらべワインリスト

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0

ビスクソースで味わうオマール海老のロワイヤル

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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0

槍烏賊とイカ墨のスパゲティ

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0

Joseph Roche Chardonnay

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0

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0

Gérard Bertrand Orange Gold

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0

槍烏賊とイカ墨のスパゲティ

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0

Tenuta di Pietra Porzia Frascati

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0

真曹以のグリエとラタトゥユ

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0

Tenuta di Pietra Porzia Frascati

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0

真曹以のグリエとラタトゥユ

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0

Cà dei Frati Ronchedone

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0

仔羊のモモ肉のロースト(ｼﾞｺﾞｰ･ﾀﾞﾆｮｰ)

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0

Cà dei Frati Ronchedone

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0

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0

イチゴ､マカロン､ピスターシュのアントルメ･グラッセにグラース

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0

エスプレッソダブル

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イチゴ､マカロン､ピスターシュのアントルメ･グラッセにグラース

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0

エスプレッソダブル

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0

この階段の先に口福が､､､

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0

Gastro Sukegoro

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2023/01訪問56回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥8,000～￥9,9991人

1000本の蝋燭が揺れる店内で味わうDîner…『Gastro Sukegoro』

辻調フランス校を卒業後､リヨンのレストランで研鑽を積まれ凱旋帰国された後に新横浜プリンスホテルの『Restaurant Brise verte』さんを皮切りに新高輪､赤坂､品川そして『ザプリンスパークタワー東京』のオープニング等､都内および都内近郊のプリンス系列のホテルでセクションシェフとして活躍されていた荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんヘDînerをいただきに再訪させていただきました｡席は荒屋敷シェフの目の前のChef'sCounter席に席を取らせていただき先ずは食前酒のアペリティフにはフルーティでありドライ感も楽しめる『Veuve Aubin de France Brut』で渇いた喉を潤します｡200mlのボトルゆえ客側にはうれしく店側もリスクが少ない呑み切りのピッコロサイズ｡料理は『鱸(ｽｽﾞｷ)』と身厚つの『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』のポワレを伊予柑(ｲﾖｶﾝ)を隠し味に使ったソースとともにオレンジワインの『Gérard Bertrand Orange Gold』とともにいただき､お任せのパスタの『Cèpes(ｾｯﾌﾟ)≒『ポルチーニ』と『Jambon cru(ｼﾞｬﾝﾎﾞﾝ･ｸﾘｭ)』≒『生ハム』のクリームパスタに更にはリクエストした『蛸(ﾀｺ)のラグーのトマトソース』＋貧乏人のPastaい『Spaghetti del Poverello(ｽﾊﾟｹﾞｯﾃｨ･ﾃﾞﾙ･ﾎﾟｳﾞｪﾚｯﾛ)』を『Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan』とのマリアージュを愉しみ肉料理のヴィアンドには絶妙な火入れ加減で仕上げられた岩手県産の『経産牛(ｹｲｻﾝｷﾞｭｳ)モモ肉のロスビフ(Rosbif)』を『Bonacchi Badesco Toscano』と味わい食後のデセールには『薔薇(Para)』､『赤桃(Peche de Vigne)』､『オレンジ(Orange)』のグラースをいただきカッフェにエスプレッソのダブルをいただき即興で作っていただいたÀ la carteでのDînerはひと通りです｡千手観音の如くの手さばきで次々に入るオーダーの料理を仕上げられていく荒屋敷シェフ｡正に羊の皮を被った狼の如し｡

3

セップとジャンボン･クリュのクリームソース

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3

蛸のラグーのトマトソースと貧乏人のパスタ

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3

鱸と帆立貝柱のポワレ

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3

岩手県産の経産牛モモ肉のロスビフ

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1

薔薇､オレンジ､赤桃のグラース

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1

エスプレッソダブル

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0

セップとジャンボン･クリュのクリームソース

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0

蛸のラグーのトマトソースと貧乏人のパスタ

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0

鱸と帆立貝柱のポワレ

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0

岩手県産の経産牛モモ肉のロスビフ

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0

薔薇､オレンジ､赤桃のグラース

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0

エスプレッソダブル

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0

Veuve Aubin de France Brut

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0

伊予柑

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0

Veuve Aubin de France Brut

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0

Gérard Bertrand Orange Gold

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0

鱸と帆立貝柱のポワレ

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0

Gérard Bertrand Orange Gold

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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0

セップとジャンボン･クリュのクリームソース

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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1

蛸のラグーのトマトソースと貧乏人のパスタ

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0

Bonacchi Badesco Toscano

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0

岩手県産の経産牛モモ肉のロスビフ

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0

Bonacchi Badesco Toscano

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1

薔薇､オレンジ､赤桃のグラース

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1

エスプレッソダブル

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2

1000本の蝋燭が揺れるGastro Sukegoro

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2022/11訪問55回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥8,000～￥9,9991人

リヨン仕込みのビストロ料理とワインを愉しめる…『Gastro Sukegoro』

フランスリヨンで研鑽を積まれ凱旋帰国された後に新横浜プリンスホテルの『Restaurant Brise verte』さんを皮切りに新高輪､赤坂､品川そして『ザプリンスパークタワー東京』のオープニング等プリンス系列のホテルでセクションシェフとして活躍されていた荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんヘDînerをいただきに再訪させていただきました｡席は荒屋敷シェフが腕を揮われるオープンキッチン前のいつものShef's Counter席に取らせていただきアペリティフには『Vallformosa Classic Brut』で渇いた喉を潤し料理は『オマール海老(Homard)』と地物野菜のアスピックとジェノヴェーゼ､ソーモンフュメのポストネーズとサラダの冷前菜のアントレフロワドからスタート｡そして温前菜のアントレショードには『オマール海老(Homard)』のグラティネに添えられたトーストアイェの皿｡魚料理のポワソンには三陸産の『鮃(ﾋﾗﾒ)』のブレゼソースデュグレレ(Flet Braisé Sauce du Grélée)｡肉料理のヴィアンドには『仔羊(ｺﾋﾂｼﾞ)』のモモ肉を使ったジゴダニョロティセージのソースと酸味のあるエシャロットとタイムが効いたキノコのソース(Agneau rôti avec sauce à la sauge et aux champignons)､御約束の締めパスタには北方四島産の『海胆(ｳﾆ)』と自家製パンチェッタを使い作られたカルボナーラならぬ『ウニボナーラ(Carbonara d'oursin)』､デセールはキャラメリゼした『紅玉(ｺｳｷﾞｮｸ)』のシブースト､カッフェにエスプレッソのダブルをいただき〆たプチリッチで口福なDînerのひと時｡肩ひじ張らずに本場フランス仕込みのビストロ料理とワインが楽しめる『Gastro Sukegoro』さん｡老若男女の幅広い年代層の客層に支持されている人気店です｡

2

オマール海老と野菜のアスピック

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2

ソーモンフュメのポストネーズとサラダ

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2

オマール海老のグラティネ

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2

オマール海老のグラティネ

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1

鮃のブレゼソースデュグレレ

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1

ジゴダニョロティセージのソースとキノコのソース

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1

ウニボナーラ

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1

生パスタ

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1

ウニボナーラ

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1

紅玉のシブースト

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1

エスプレッソダブル

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1

オマール海老と野菜のアスピックとソーモンフュメのポストネーズとサラダ

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1

オマール海老のグラティネとトーストアイェ

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1

鮃のブレゼソースデュグレレ

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1

ジゴダニョロティセージのソースとキノコのソース

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1

ウニボナーラ

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0

紅玉のシブースト

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0

エスプレッソダブル

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0

Vallformosa Classic Brut

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0

オマール海老と野菜のアスピックとソーモンフュメのポストネーズとサラダ

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0

Vallformosa Classic Brut

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0

オマール海老と野菜のアスピックとソーモンフュメのポストネーズとサラダ

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0

Joseph Roche Chardonnay

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0

オマール海老のグラティネとトーストアイェ

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0

Joseph Roche Chardonnay

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0

オマール海老のグラティネとトーストアイェ

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0

Dom.Fournillon Chablis

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0

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0

Dom.Fournillon Chablis

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0

鮃のブレゼソースデュグレレ

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0

Dom. de la Vrille Têtue Bordeaux Supérieur

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0

ジゴダニョロティセージのソースとキノコのソース

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0

Dom. de la Vrille Têtue Bordeaux Supérieur

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0

Good Wine Cabernet & Shiraz

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0

ジゴダニョロティセージのソースとキノコのソース

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0

Good Wine Cabernet & Shiraz

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0

ウニボナーラ

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0

ジンソーダ

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0

ウニボナーラ

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0

紅玉のシブースト

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0

エスプレッソダブル

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0

紅玉のシブースト

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1

Gastro Sukegoro

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1

Gastro Sukegoro

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2022/10訪問54回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥8,000～￥9,9991人

ガストロノミー＆クラッシック…『Gastro Sukegoro』

食欲の秋｡©Loro肥ゆる秋｡今年も秋の楽しみのひとつである『日本の食文化を応援！トレ･ボン日本のテロワール』をテーマに掲げ全国で600軒余りのフレンチレストランが参加される『Diners France Restaurant Week 2022』が9月23日～10月16日の24日間開催されました｡週中､水曜日の夜はレストランウィークに参加はされておりませんが辻調フランス校卒業後にフランスリヨンで研鑽を積まれた後に都内や横浜のプリンスホテルでのセクションシェフとして腕を揮われていた経験を持たれる荒屋敷大輔シェフが孤軍奮闘､千手観音の如く腕を揮われる『Gastro Sukegoro』さんへ久しぶりに寄せていただきました｡席は荒屋敷シェフが腕を揮われるオープンキッチン前のいつものShef's Counter席に取らせていただきアペリティフには『Vallformosa Classic Brut』で渇いた喉を潤し料理は『オマール海老』のビスクで味わう『サーモンと海老(ｴﾋﾞ)のオモニエール』のオードブルからスタート｡表面をサーモンで覆われたムースは真鯛(ﾏﾀﾞｲ)と海老(ｴﾋﾞ)で作られたムース｡中には蛸(ﾀｺ)に螺貝(ﾂﾌﾞｶﾞｲ)に烏賊(ｲｶ)の海の幸がザックザク｡添えられたぷりっぷりの海老(ｴﾋﾞ)との食感のコントラストが堪りません｡魚料理のポワソンにはスープ･ド･ポワソンと白ワインをレデュクションさせエシャロットとシャンピニョンの香りを利かせ仕上げられたクリームソースをたっぷりとかけグラチネした『ソール･ボン･ファム』｡肉料理のヴィアンドには『羊(ﾋﾂｼﾞ)の香草パン粉焼き（Carré d'agneau Persillaed)』にガルニには羊(ﾋﾂｼﾞ)の羊(ﾖｳ)タンとポルチーニ茸≒セップ茸､更に御約束の締めPastaは茄子(ﾅｽ)とトマトにペコリーナのシンプルながらも王道の味わいのスパゲッティ｡デセールは最高級葡萄の『紅伊豆(ﾍﾞﾆｲｽﾞ)』を使い即興で造られた『葡萄(ﾌﾞﾄﾞｳ)のチーズケーキ(Gateau de fromage aux raisin)』をいただきエスプレッソダブルで締めた口福な時間を満喫させていただきました｡

2

オマール海老のビスクで味わうサーモンと海老のオモニエール

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1

蛸(ﾀｺ)に螺貝(ﾂﾌﾞｶﾞｲ)に烏賊

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2

ソール･ボン･ファム

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2

Carré d'agneau Persillaed

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1

茄子とトマトにペコリーナのパスタ

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1

Gateau de fromage aux raisin

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1

エスプレッソ

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1

オマール海老のビスクで味わうサーモンと海老のオモニエール

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0

蛸(ﾀｺ)に螺貝(ﾂﾌﾞｶﾞｲ)に烏賊

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0

ソール･ボン･ファム

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0

Carré d'agneau Persillaed

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0

茄子とトマトにペコリーナのパスタ

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0

Gateau de fromage aux raisin

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0

エスプレッソ

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0

Vallformosa Classic Brut

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0

オマール海老のビスクで味わうサーモンと海老のオモニエール

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0

Vallformosa Classic Brut

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0

オマール海老のビスクで味わうサーモンと海老のオモニエール

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0

Gérard Bertrand Orange Gold

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0

Gérard Bertrand Orange Goldとサーモンと海老のオモニエール

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0

Gérard Bertrand Orange Gold

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0

ソール･ボン･ファム

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0

Dom. Fournillon Chablis

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0

ソール･ボン･ファム

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0

Dom. Fournillon Chablis

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0

Dom. Fournillon Chablisとソール･ボン･ファム

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0

Carré d'agneau Persillaed

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0

Dom. de la Vrille Têtue Bordeaux Supérieur

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0

Carré d'agneau Persillaed

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0

Dom. de la Vrille Têtue Bordeaux Supérieur

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0

Dom. de la Vrille Têtue Bordeaux SupérieurとCarré d'agneau Persillaed

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1

Carré d'agneau Persillaed

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0

茄子とトマトにペコリーナのパスタ

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0

Eau gazeuse

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0

茄子とトマトにペコリーナのパスタ

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0

Eau gazeuseと茄子とトマトにペコリーナのパスタ

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0

茄子とトマトにペコリーナのパスタ

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0

Gateau de fromage aux raisin

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0

エスプレッソ

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0

Gateau de fromage aux raisin

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1

エスプレッソ

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1

Gastro Sukegoro

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2022/07訪問53回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥8,000～￥9,9991人

フランスリヨン仕込みの骨太の料理が愉しめる…『Gastro Sukegoro』

八戸､田子町を後にして盛岡の寝場へと戻ってきた日の夜はフランスリヨンで研鑽を積まれた後に都内や横浜のプリンスホテルでのセクションシェフとして腕を揮われていた経験を持たれる荒屋敷大輔シェフが孤軍奮闘､千手観音の如く腕を揮われる『Gastro Sukegoro』さんへ久しぶりに寄せていただきました｡席は荒屋敷シェフが腕を揮われるオープンキッチン前のいつものShef'sCounter席に取らせていただき先ずはハートランドの生ビールで渇いた喉を潤します｡料理は昆布(ｺﾌﾞ)の風味が付けられた『スモークサーモン(Saumon Fumé)』からスタート｡そして花巻産のブランド黒毛和牛『胡四の丑王(ｺｼﾉｷﾞｭｳｵｳ)』のしゃぶしゃぶサラダ仕立､魚料理のポワソンには『オマール海老(Homard)』と『黒曹以(ｸﾛｿｲ)』や『浅蜊(ｱｻﾘ)』等､魚貝類のサフラン風味､肉料理のメインのヴィアンドには隠し味にマルサラを使われたケッパーとセイジのソースで味わう『仔羊(ｺﾋﾂｼﾞ)のロティ(Rôti d'Agneau)』､そして御約束の〆パスタは『海老(ｴﾋﾞ)』と『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』のシーフードのソテーがトッピングされたバジル香るジェノヴェーゼ｡デセールは山田パテェシエの手によるグラデーションが美しい『ブルーベリーのチーズケーキ(Gateau de fromage aux myrtilles)』､カッフェに『エスプレッソ』のダブルで締めた荒屋敷シェフの即興コース仕立ての料理｡日曜日の夜ということもあり店内は女子率が高く賑わっていた『Gastro Sukegoro』さん｡コロナ禍の第七波到来が囁かれる盛岡でも魅力のある店にはお客さんが入っています｡ロシアのウクライナ侵攻以来､食材の入荷遅れと価格高騰が続く中､供していただいた稀少な『オマール海老(ｴﾋﾞ)』の皿はとても美味しかったです｡長距離運転もあり當夜はアルコールは控えめに華やかで清涼感のある『Gérard Bertrand Cote des Roses Rosé』ヴォリューム感のある味わいのオレンジワインの『Gérard Bertrand Orange Gold』､重厚感のある旨味があり力強さと上品さを兼ね備えた『Bonacchi Badesco Toscano』の3種類のワインの呑み比べとともに愉しませていただきました｡

2

オマール海老と魚貝のサフラン風味

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2

仔羊のロティマルサラ風味

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2

黒毛和牛のしゃぶしゃぶサラダ仕立

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2

昆布〆風味のスモークサーモン

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1

海老と帆立のジェノヴェーゼパスタ

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0

ブルーベリーのチーズケーキ

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0

エスプレッソダブル

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0

昆布〆風味のスモークサーモン

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0

黒毛和牛のしゃぶしゃぶサラダ仕立

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0

オマール海老と魚貝のサフラン風味

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0

仔羊のロティマルサラ風味

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0

海老と帆立のジェノヴェーゼパスタ

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0

エスプレッソダブル

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0

ブルーベリーのチーズケーキ

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0

昆布〆風味のスモークサーモン

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0

ハートランド生ビール

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0

昆布〆風味のスモークサーモン

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0

黒毛和牛のしゃぶしゃぶサラダ仕立

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0

黒毛和牛のしゃぶしゃぶサラダ仕立

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0

オマール海老と魚貝のサフラン風味

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0

ワイン3種

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0

オマール海老と魚貝のサフラン風味

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0

仔羊のロティマルサラ風味

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0

ワイン3種

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0

仔羊仔羊のロティマルサラ風味のロティ

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0

仔羊のロティマルサラ風味

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0

海老と帆立のジェノヴェーゼパスタ

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0

辛口ジンジャエール

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0

海老と帆立のジェノヴェーゼパスタ

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0

海老と帆立のジェノヴェーゼパスタ

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0

海老と帆立貝柱のソテー

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0

ブルーベリーのチーズケーキ

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0

エスプレッソダブル

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0

ブルーベリーのチーズケーキ

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0

エスプレッソダブル

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2022/06訪問52回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥6,000～￥7,9991人

羊の皮を被ったカリスマシェフが腕を揮う…『Gastro Sukegoro』

ハナキンのディナーはフランスリヨンで研鑽を積まれた後に都内や横浜のプリンスホテルでのセクションシェフの経験を持たれる荒屋敷大輔シェフが孤軍奮闘､千手観音の如く腕を揮われる『Gastro Sukegoro』さんへ再訪させていただきました｡席は荒屋敷シェフが腕を揮われるオープンキッチン前のいつものShef'sCounter席に取らせていただき先ずはハートランドの生ビールで渇いた喉を潤します｡そして久々に口にするフルーティでフレッシュな『Pieroth Blue Burg Layer Schlosskapelle Kerner Spätlese』とともに出来たての『桜海老(ｻｸﾗｴﾋﾞ)』のキッシュと『茄子(ﾅｽ)』のマリネのアミューズからスタート｡更にオレンジワインの『Gérard Bertrand Orange Gold』にスイッチしリッチなマリアージュを愉しませていただきました｡『プゥルプ( poulpe)』と『ウフ(Oeuf)』のサラダ仕立てにはランドックの『Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan』を合わせて愉しみ魚料理のポワソンには三陸産の『鱸(ｽｽﾞｷ)』に『曹以(ｿｲ)』と『ボタン海老(ｴﾋﾞ)』とムール貝等のコキヤージュのエチュベに合わせて王道のブルゴーニュの『Dom. Fournillon Chablis』､そして肉料理のメインのヴィアンドには花巻産ブランド黒毛和牛の『胡四の牛王(ｺｼﾉｷﾞｭｳｵｳ)』のフィレ肉と『フォアグラ』のロッシーニスタイルにランチに「鰻(ｳﾅｷﾞ)を食べるつもりが回転寿司」となったことをまるで見透かされたかのように自分が知らぬ間に近隣に店を構えられる系列店『三枚目助五郎』さんから調達されたという『鰻(ｳﾅｷﾞ)の蒲焼(ｶﾊﾞﾔｷ)』を加えられ供されたプレートには『フォアグラ』､『鰻の蒲焼(ｳﾅｷﾞﾉｶﾊﾞﾔｷ)』､『牛フィレ肉のグリル』と『ガーリックライス』のオトナのお子様ランチ仕様のプレートの登場です｡煮詰めに見立てたソースはヴアルサミコを隠し味に使った『Sukegoro』Styleのドビーソースには敢えてポーチュガルの赤ワインをアヴァンギャルド的に合わせていただきました｡そして御約束の締めPastaはフルーツトマトとバジルの爽やかな味わいの冷製カッペリーニをいただきデセールには山田スーシェフの手による『ピスターシュ』のカッサータ､カッフェにエスプレッソダブルをいただき即興で作っていただいたディナーコースはひと通りとなりました｡正に羊の皮を被った狼の感のある荒屋敷シェフ､美味しく楽しい時間に感謝です。

2

牛フィレ肉とフォアグラのロッシーニスタイル

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2

牛フィレ肉､鰻の蒲焼､フォアグラ

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鱸に曹以とボタン海老とコキヤージュのエチュベ

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2

蛸と玉子のサラダ仕立て

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1

フルーツトマトとバジルの冷製カッペリーニ

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フルーツトマトとバジルの冷製カッペリーニ

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1

桜海老のキッシュと茄子のマリネ

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桜海老のキッシュと茄子のマリネ

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1

ピスターシュのカッサータ

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1

エスプレッソダブル

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0

茄子のマリネと桜海老のキッシュ

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桜海老のキッシュと茄子のマリネ

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蛸と玉子のサラダ仕立て

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鱸に曹以とボタン海老とコキヤージュのエチュベ

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0

フォアグラ､鰻の蒲焼､牛フィレ肉のグリルとガーリックライス

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0

フルーツトマトとバジルの冷製カッペリーニ

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ピスターシュのカッサータ

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0

エスプレッソダブル

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0

ハートランド生ビール

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桜海老のキッシュと茄子のマリネ

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Pieroth Blue Burg Layer Schlosskapelle Kerner Spätleseと桜海老のキッシュと茄子のマリネ

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茄子のマリネと桜海老のキッシュ

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Pieroth Blue Burg Layer Schlosskapelle Kerner Spätlese

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蛸と玉子のサラダ仕立て

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Gérard Bertrand Orange Gold

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蛸と玉子のサラダ仕立て

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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Gérard Bertrand Art de Vivre Clairette du Languedoc Adissanと蛸と玉子のサラダ仕立て

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鱸に曹以とボタン海老とコキヤージュのエチュベ

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0

Dom. Fournillon Chablis

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Dom. Fournillon Chablisと鱸に曹以とボタン海老とコキヤージュのエチュベ

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Dom. Fournillon Chablis

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0

ガルニのジャガイモのコンフィ

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フォアグラ､鰻の蒲焼､牛フィレ肉のグリルとガーリックライス

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フォアグラ､鰻の蒲焼､牛フィレ肉のグリルとガーリックライス

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フォアグラ､鰻の蒲焼､牛フィレ肉のグリルとガーリックライス

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フルーツトマトとバジルの冷製カッペリーニ

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フルーツトマトとバジルの冷製カッペリーニ

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0

ピスターシュのカッサータ

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0

エスプレッソダブル

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ピスターシュのカッサータ

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2022/05訪問51回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥6,000～￥7,9991人

Dîner du mardi 10 mai 2022…『Gastro Sukegoro』

Dîner du mardi 10 mai 2022(2022/5/10のディナー)は辻調エコール校卒業後にフランス／リヨンで研鑽を積まれ帰国後は都内や横浜のプリンスホテル直営のレストランにてセクションシェフとして活躍されていた荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんへと再訪させていただき即興で仕立てていただいたディナーコースの料理とともにワインのペアリングを楽しませていただきました｡當日の盛岡の日中の最高気温は真夏日一歩手前の29℃｡いつものカウンター席に席を取らせていただき先ずはギン冷えのハートランドの生ビールで渇いた喉を潤しました｡料理は『オマール海老』と彩り夏野菜のアスピックゼリー寄せと茹であげたばかりのブロッコリーのアミューズよりスタート｡そしてオードブルには岩手が世界に誇る『前沢牛(ﾏｴｻﾜｷﾞｭｳ)』の生産牧場オガタ牧場産の黒毛和牛のローストビーフ(Rôti de bœuf)を使ったコールドビーフ｡魚料理のポワソンには皮目をパリッと焼かれた『油目(ｱﾌﾞﾗﾒ)』のポワレと南仏のエッセンスを感じる菜花(ﾅﾊﾞﾅ)のラタトゥイユ添え､肉料理のヴィアンドにはローズマリー､バジル､タイム､オレガノ､マジョラン､ウイキョウ等のハーブとニンニク､オリーブオイルでマリネしたプロヴァンスの郷土料理であり羊好きが泣いて喜ぶ『ジゴ･ダニョー･ロティ(Gigot d'Agneau Roti)』を味わいました｡そして山地酪農牛乳産のSpecialなクリームチーズ『熟成ダブルクリームチーズ白仙』をバケットと共に素材の味を愉しみ更にはそのクリームチーズと自家製のパンチェッタとレモンピールを隠し味に使った濃厚激ウマのPastaをいただいた後は山田パティシェの国産のレモンを使い作られた爽やかな『レモンケーキ』と濃厚な味わいの『ピスタチオ』のアイスクリーム､カッフェにエスプレッソダブルで締めた充実したDînerの時間｡手頃なビストロ料理から本場仕込みのフレンチの一品まで愉しむことが出来る『Gastro Sukegoro』さん｡店の外観からとは裏腹にフランスの風を感じさせてくれる料理が魅力のビストロです｡

2

オマール海老と夏野菜のアスピックゼリー寄せとブロッコリー

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2

オガタ牧場牛のコールドビーフ

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2

油目のポワレと菜花のラタトゥイユ

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ジゴ･ダニョー･ロティ

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1

熟成ダブルクリームチーズ白仙をバゲットとともに

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山地酪農牛乳熟成ダブルクリームチーズ白仙

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1

山地酪農牛乳のチーズとパンチェッタのパスタ

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1

レモンケーキとピスターシュのグラース

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エスプレッソダブル

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0

オマール海老と夏野菜のアスピックゼリー寄せとブロッコリー

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オガタ牧場牛のコールドビーフ

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油目のポワレと菜花のラタトゥイユ

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ジゴ･ダニョー･ロティ

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0

熟成ダブルクリームチーズ白仙をバゲットとともに

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0

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0

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0

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0

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1

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0

オマール海老と夏野菜のアスピックゼリー寄せとブロッコリー

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0

オマール海老と夏野菜のアスピックゼリー寄せとブロッコリー

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0

Tarongino Grapefruit Wine

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0

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0

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0

オガタ牧場牛のコールドビーフ

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0

　オガタ牧場牛のコールドビーフとTarongino Grapefruit Wine

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1

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0

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1

油目のポワレと菜花のラタトゥイユ

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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0

油目のポワレと菜花のラタトゥイユとGérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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0

ジゴ･ダニョー･ロティ

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0

Petit Enira

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0

ジゴ･ダニョー･ロティ

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0

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0

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1

熟成ダブルクリームチーズ白仙をバゲットとともに

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0

Dupéré Barrera My Love

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0

熟成ダブルクリームチーズ白仙をバゲットとともに

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0

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0

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0

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1

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0

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0

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0

山地酪農牛乳のチーズとパンチェッタのパスタ

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0

山地酪農牛乳のチーズとパンチェッタのパスタとTenuta di Pietra Porzia Frascati

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0

レモンケーキとピスターシュのグラース

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0

エスプレッソダブル

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0

レモンケーキとピスターシュのグラース

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1

エスプレッソダブル

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1

1000本の蝋燭が灯る店内

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2022/04訪問50回目

4.2

料理・味4.0
サービス5.0
雰囲気4.0
CP4.0
酒・ドリンク4.0

￥8,000～￥9,9991人

リヨン仕込みのビストロ料理とワインを愉しめる…『Gastro Sukegoro』

『三福ラーメン』さんのHappy Hourのセットで下地を作った後はやっと開花した樹齢約360年と称される国の天然記念物『石割桜』を小雨降りしきる中､愛でた後に向かったのがフランスリヨンで研鑽を積まれた後､横浜や都内のプリンスホテルの厨房でセクションシェフとして活躍されていた荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんへと再訪させていただきました｡料理は『オマール海老』のブイヨンを使った海老のナージュ仕立｡この皿に合わせていただいたワインはランドックの『Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan』からスタート｡そして魚料理のポワソンには『オマール海老』に『曹以(ｿｲ)』､『槍烏賊(ﾔﾘｲｶ)』に『蛸(ﾀｺ)』の『パナッシュ･ド･ポワソン』を所望しオレンジワインの『Gérard Bertrand Orange Gold』とともにマリアージュを愉しませていただきました｡ソースは魚貝類のジュと同じオレンジワインを使ったソースゆえワインと料理とのマリアージュ感は最高です｡そして春の新メニューとして昨日Facebookに投稿された山田パティシエの手により造られたエビ海老(ｴﾋﾞ)感が半端ない『桜海老(ｻｸﾗｴﾋﾞ)と剥き海老(ﾑｷｴﾋﾞ)のピッツァ』はハーフサイズで焼いていただき稀少なオーガニックのグレープフルーツワイン『Tarongino Grapefruit Wine』と合わせいただき肉料理のヴィアンドには『蕗の薹(ﾌｷﾉﾄｳ)』と『味噌(ﾐｿ)』の日本人のDNAを刺激する『比内地鶏(ﾋﾅｲｼﾞﾄﾞﾘ)のチーズ焼』をオーダー｡比内地鶏(ﾋﾅｲｼﾞﾄﾞﾘ)の持味の濃い味わいと旨味に蕗の薹(ﾌｷﾉﾄｳ)のほろ苦さには『Pieroth Rouge Blauer Spätburgunder』を合わせ味わい更には御約束の締めPasta(ｼﾒﾊﾟｽﾀ)は春の新メニューの『桜海老(ｻｸﾗｴﾋﾞ)のアーリオ･オーリオ･エ･ペペロンチーノ』を平らげデセールには山田パティシエの手により造られた『イチゴとピスターシュのタルト』に『ピスターシュのグラース』そして『エスプレッソ』のダブルをいただき締めたプチリッチなDînerのひと時｡肩ひじ張らずに本場フランス仕込みのビストロ料理とワインが楽しめる『Gastro Sukegoro』さん｡幅広い年代層の客層に支持されている人気店です｡

2

パナッシュ･ド･ポワソン

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2

比内地鶏のチーズ焼

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2

桜海老のアーリオ･オーリオ･エ･ペペロンチーノ

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2

桜海老と剥き海老のピッツァ

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1

海老のナージュ

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1

イチゴとピスターシュのタルトとピスターシュのグラース

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1

エスプレッソダブル

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0

海老のナージュ

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loup portant des vêtements de mouton…『Gastro Sukegoro』 : ガストロスケゴロウ

ガストロスケゴロウ

**2023**年12月
月	火	水	木	金	土	日
				1	2	3
4	5	6	7	8	9	10
11	12	13	14	15	16	17
18	19	20	21	22	23	24
25	26	27	28	29	30	31

**2024**年1月
月	火	水	木	金	土	日
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30	31

**2024**年2月
月	火	水	木	金	土	日
			1	2	3	4
5	6	7	8	9	10	11
12	13	14	15	16	17	18
19	20	21	22	23	24	25
26	27	28	29

loup portant des vêtements de mouton…『Gastro Sukegoro』 : ガストロ スケゴロウ

ガストロ スケゴロウ

loup portant des vêtements de mouton…『Gastro Sukegoro』 : ガストロスケゴロウ

ガストロスケゴロウ