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: 3.34

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3,403件フォロワー5,756人

4.3

￥8,000～￥9,9991人

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
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

2024/09訪問66回目

4.3

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

Gastronomy＆Classique…『Gastro Sukegoro』

Foodieトップ100レストラン(www.foodie.com)によるヨーロッパ､イギリス､アジア太平洋地域リストで紹介されたことにはじまりミシュラン⭐️⭐️２ツ星を6 年連続受賞されているBangkokの『Mezzaluna(ﾒｯﾂｧﾙｰﾅ)』の川崎竜喜シェフを筆頭に日本国内ではGault&Millau(ｺﾞ･ｴ･ﾐ･ﾖ)やTabelog Awardに日本人が選ぶ世界の人々のための日本のレストラン10軒『Destination Restaurants 2023』に選ばれた八戸の『Casa del Cibo』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や福島の『HAGIフランス料理店』の萩春朋オーナーシェフとともに辻調フランス校で机を並べられ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は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(ﾃﾞｲﾅｰ)をいただき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's Counter(ｼｪﾌｽﾞｶｳﾝﾀｰ)席に取らせていただきアペリティフにはAlsinac Cava Brutで渇いた喉を潤し料理はブランド黒毛和牛の『胡四の牛王』を使ったカルパッチョでスタート｡カルパッチョ(Carpaccio)はイタリア料理のひとつですが本来は生の牛ヒレ肉の薄切りにチーズもしくはオリーブオイルやソース等の調味料を掛けた料理を指しますが日本では鮃(ﾋﾗﾒ)や鱸(ｽｽﾞｷ)等の白身魚や鮪(ﾏｸﾞﾛ)や鰹(ｶﾂｵ)の赤身の魚やサーモン等の薄切りにオリーブオイルに塩等で味を調えたものをカルパッチョと呼ばれることの方が多いようにも思いますが荒屋敷シェフが供されたの皿は厳密な意味では生肉ではないものの外モモ肉に合法上ギリギリの火入れを施した肉を使いチーズとサルピコン状にカットされたオニオンのマリネとルッコラとともにサラダ風のものが供されました｡スープには個人的に大好きな『Soup à l'Oignon Gratinée』≒『オニオングラタンスープ』をアルザスのAlsace Complantationで受け止めいただきました｡目の前のオーブンを使い220℃で仕上げられた熱々ウマウマの身体の芯から温まり五臓六腑に染み渡る『オニオングラタンスープ』は玉葱(ﾀﾏﾈｷﾞ)の優しい甘みが浸み込んだフランスパンとこんがりチーズのハーモニー｡走攻守手抜かりの無い味わいのスープですが何よりも『飴色玉葱(ｱﾒｲﾛﾀﾏﾈｷﾞ)』が美味しさの肝です｡そして魚料理のポワソンには『鮃(ﾋﾗﾒ)』のデュグレレを王道のChablisとともにいただきました｡フランス料理の代表的な一品であるDugléré≒デュグレレは微塵切りにした玉葱(ﾀﾏﾈｷﾞ)､エシャロット､トマトとケーパーと一緒に白ワインで煮た煮汁にバターを加えたソースをかけて供される古典的な料理です｡甘酸っぱくてバターのコクのあるソースが筆舌に尽くし難き一品でした。夏場は鮃(ﾋﾗﾒ)よりも鰈(ｶﾚｲ)の方が美味いとも言われますが肉厚の鮃(ﾋﾗﾒ)は別格の美味しさでした｡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とオリーブオイルでマリネしたラムチョップのロースト≒『Côtelettes d'agneau』です｡ラムチョップはロゼ色より少し火入れしたBien cuit(ﾋﾞｱﾝ･ｷｭｲ)に仕上げられた肉をバルサミコ酢とカシスと赤ワインで増幅感を出した秋らしく茸(ｷﾉｺ)のソースとともに味わいました｡ナイフで削げ切れぬ骨の周りの肉は骨を両手で持ちしゃぶり尽くし余すところなくいただいた後は御約束の〆パスタです｡イタリア語ではトリッパ(Trippa)ですがフランス語では『トリップ(Tripes)』となる牛の胃袋とコンキリエリガーテを使ったショートパスタをいただきデセールはパティシェを兼ねる山本スーシェフの手により作られた『ピスターシュ』のグラースとカッフェの『エスプレッソ』とともにいただきひと通りです｡アイスクリームマシーンを使い作られた『Glace à la pistache』≒ピスタチオのアイスクリーム｡ピスタチオペーストと粒ピスタチオのナッツがふんだんに使い作られた濃厚感のあるピスタチオグラースは一度食べたらその手が止まらなくなる程､後をひく味わいでした｡荒屋敷シェフの料理とともにワインリストからセレクトしたワインとのマリアージュを愉しませていただきました｡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｡

1

胡四の牛王のカルパッチョ

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胡四の牛王のカルパッチョ

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1

オニオングラタンスープ

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1

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1

オニオングラタンスープ

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1

鮃のデュグレレ

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1

肉厚の鮃が使われていました

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1

肉厚の鮃が使われていました

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1

コトレットダニョー

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1

コトレットダニョー

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1

コトレットダニョー

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1

トリップのコンキリエリガーテ

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1

トリップのコンキリエリガーテ

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1

トリップのコンキリエリガーテ

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1

ピスターシュのグラース

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1

ピスターシュのグラース

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1

ピスターシュのグラース

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1

エスプレッソ

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0

胡四の牛王のカルパッチョ

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0

オニオングラタンスープ

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0

鮃のデュグレレ

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0

コトレットダニョー

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0

トリップのコンキリエリガーテ

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0

ピスターシュのグラース

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0

エスプレッソ

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0

Alsinac Cava Brut

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0

胡四の牛王のカルパッチョ

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0

Alsinac Cava Brut

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0

Dom.Marcel Deiss Alsace Complantation

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0

オニオングラタンスープ

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0

Dom.Marcel Deiss Alsace Complantation

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0

鮃のデュグレレ

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0

Domaine Fournillon Chablis

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鮃のデュグレレ

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Domaine Fournillon Chablis

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0

Ch.de Campuget La Sommelière

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0

コトレットダニョー

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0

Ch.de Campuget La Sommelière

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0

Gérard Bertrand Art de Vivre Languedoc Rouge

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トリップのコンキリエリガーテ

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Gérard Bertrand Art de Vivre Languedoc Rouge

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1

ピスターシュのグラース

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0

Eau gazeuse

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2024/06訪問65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

リヨン仕込みのガチな料理が愉しめる…『Gastro Sukegoro』

3

キッシュ･ロレーヌ

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3

真蛸と螺貝のキルシュクレームソテ

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3

三陸産の蛸と螺貝

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3

ジゴ･ダーニョ･ロティ

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1

仔羊のもも肉

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1

八幡平ポークとセージのゴルゴンゾーラパスタ

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1

八幡平ポーク

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1

生パスタ

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1

クレームダンジュ

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1

クレームダンジュ

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1

エスプレッソ

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1

キッシュ･ロレーヌ

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0

真蛸と螺貝のキルシュクレームソテ

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0

ジゴ･ダーニョ･ロティ

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0

八幡平ポークとセージのゴルゴンゾーラパスタ

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0

クレームダンジュ

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0

エスプレッソ

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0

Heartland Beer

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0

キッシュ･ロレーヌ

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0

Domaine Fournillon Chablis いいね！ 0 ガストロスケゴロウ - Gérard Bertrand Orange Gold

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0

キッシュ･ロレーヌ

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0

Domaine Fournillon Chablis いいね！ 0 ガストロスケゴロウ - Gérard Bertrand Orange Gold

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0

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0

Dom.Marcel Deiss Alsace Complantation

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0

真蛸と螺貝のキルシュクレームソテ

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0

Dom.Marcel Deiss Alsace Complantation

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1

真蛸と螺貝のキルシュクレームソテ

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0

Ch.de Campuget La Sommelière

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0

ジゴ･ダーニョ･ロティ

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0

Ch.de Campuget La Sommelière

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0

ジゴ･ダーニョ･ロティ

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0

八幡平ポークとセージのゴルゴンゾーラパスタ

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0

Eau gazeuse

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0

八幡平ポークとセージのゴルゴンゾーラパスタ

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0

クレームダンジュ

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0

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0

デセール用のカトラリー

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1

クレームダンジュ

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1

エスプレッソ

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1

Gastro Sukegoro

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2024/06訪問64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

リヨン仕込みのPotée 煮込み料理が美味い…『Gastro Sukegoro』

日曜日の夜は『Gastro Sukegoro』さんへ再訪させていただきました｡普段はテレビと言えば平日に視るとしてもBS-TBSの報道1930とBS-フジのプライムニュース､月曜日の夜は21:00～BS-TBS吉田類の酒場放浪記､22:00～町中華で飲ろうぜ!!ぐらいしか視ない自分ですが日曜日は意外にも例外でありまして20:00～光る君へ､21:00～アンチヒーロー､22:00～アクマゲームを欠かさず視るようになっておりました｡そんなこともあり普段はコース仕立ての料理とともにワイングラスをゆっくり傾け愉しませていただくのですが今回はお目当てのテレビ番組の放送時間開始前の19:45まで60分一本勝負での利用となったのでありました｡『Gastro Sukegoro』さんでデフォルトで供される茹でたての『ブロッコリー』を自家製のマヨネーズとともに味わう前菜とギンギンに冷えたハートランド生ビールとともにスタート｡そして『牛すじの煮込み』と『トリップのトマト煮込み』とともに樽香をしっかり感じるブルガリア産の『Petit Enira』のグラスを傾けながら味わいました｡トリッパはイタリア語ですがフレンチの場合は『トリップ』となります｡荒屋敷シェフはリヨンで研鑽を積まれた方ですのでトリップと表現します｡牛の第二の胃袋のハチノスを使ったトマト煮込みであり下処理が大事です｡理想的に煮込まれたハチノスは柔らかさの中にも程良い咀嚼感が楽しめるように仕上げられており仕上げにパルメザンチーズが削り掛けられて完成です｡特有の臭み等が皆無なのは下処理が良い証｡一方の牛すじの煮込みは和牛の牛すじを使われているとのことで輸入牛のソレとは異なり旨味が別物です｡ドミグラスソースをベースにコトコトじっくりと煮込まれたすじ肉は口の中でトロける柔らかさ｡ソースの隠し味に八丁味噌(ﾊｯﾁｮｳﾐｿ)か玉味噌(ﾀﾏﾐｿ)でも使われているのでしょうか？何処となく和のエッセンスが感じられる味わいでした｡こういう煮込み料理が美味しい店は他の料理を頼んでもハズレることがないというのが自分の経験則｡きっちり60分で切上げ勘定を済ませ寝城へと戻り予定通りテレビを視て休日を過ごさせていただきました｡

2

牛すじ煮込み

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3

牛すじ煮込み

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2

トリップのトマト煮込み

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3

トリップのトマト煮込み

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1

ブロッコリー

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1

牛すじ煮込みとバケット

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1

トリップのトマト煮込み

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1

ブロッコリー

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0

ブロッコリー

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0

ハートランド生ビール

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0

ブロッコリー

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0

牛すじ煮込み

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0

Petit Enira

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0

トリップのトマト煮込み

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0

牛すじ肉の煮込み

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1

Petit Enira

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1

トリップのトマト煮込み

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2024/04訪問63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

本場仕込みの料理とビストロ気分を楽しむ…『Gastro Sukegoro』

三連休明けの4月最終日の火曜日の夜はFoodieトップ100レストラン(www.foodie.com)によるヨーロッパ､イギリス､アジア太平洋地域リストで紹介されたことにはじまりミシュラン⭐️⭐️２ツ星を6 年連続受賞されているBangkokの『Mezzaluna(ﾒｯﾂｧﾙｰﾅ)』の川崎竜喜シェフを筆頭に日本国内ではGault&Millau(ｺﾞ･ｴ･ﾐ･ﾖ)やTabelog Awardに日本人が選ぶ世界の人々のための日本のレストラン10軒『Destination Restaurants 2023』に選ばれた八戸の『Casa del Cibo』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や福島の『HAGIフランス料理店』の萩春朋オーナーシェフとともに辻調フランス校で机を並べられ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』さんヘ久しぶりにDîner(ﾃﾞｲﾅｰ)をいただき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'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泡立ちが良くスッキリとしたフルーティな味わいが楽しめる『Alsinac Cava Brut』で渇いた喉を潤しました｡料理はは供された瞬間にスタートから冷製パスタ？と思わせられた一皿はパスタと見間違えたオニオンスライスの上には海のパイナップルとも称される三陸産の朝獲れの『海鞘(ﾎﾔ)』とエシャロットのマリネのアミューズ(Amuse)から｡シャキシャキとしたオニオンスライスとエシャロットのアッシェと喉元を過ぎてから甘みが後追いしてくる『海鞘(ﾎﾔ)』の甘みと自然な塩味が何とも言えません｡スープ(Soupe)にはカプチーノ仕立てのヴィシソワーズです｡ひんやり冷たく『じゃがいも』の甘味と程良い塩味がマッチする冷製スープと続きオードブル(Hors-d'œuvre)には三陸産の『活蛸(ｶﾂﾀﾞｺ)』を使ったガーリックの風味が食欲中枢を刺激する『活蛸(ｶﾂﾀﾞｺ)』､半生(ﾐ･ｷｭｲ)の火入れが絶妙な咀嚼感が楽しめソースは添えられたバケットとともに余すことなくキレイにいただきました｡魚料理のPoisson(ﾎﾟﾜｿﾝ)には三陸産の天然『真鯛(ﾏﾀﾞｲ)』ポワレのラヴィゴットソース､ふっくらと仕上げられた『真鯛(ﾏﾀﾞｲ)』とコクと酸味のあるソースのバランスが秀逸｡そして肉料理のメインのViande(ｳﾞｨｱﾝﾄﾞ)には『龍泉洞黒豚(ﾘｭｳｾﾝﾄﾞｳｸﾛﾌﾞﾀ』のグリルハニーマスタードソースです｡肌理細やかで柔らかく脂の質も高く甘さを感じるこの皿には赤ワインでは無く敢えてアルザスの白ワインとともに肉の旨味を満喫させていただいた後には御約束の締めパスタ｡シンプルですがトマトとバジルのポモドーロ｡そして山ちゃんの手によるデーセール(Dessert)をカッフェのエスプレッソをいただきました｡知る人ぞ知る羊の皮を被った盛岡の敏腕シェフ荒屋敷大輔シェフが腕を揮われる『Gastro Sukegoro』さんにて本場仕込みの料理とビストロ(Bistro)気分を楽しませていただきました｡

2

三陸産の朝獲れ海鞘とオニオンスライスとエシャロット

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2

カプチーノ仕立てのヴィシソワーズ

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2

三陸産活蛸のガーリックバターソース

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2

真鯛のポワレラヴィゴットソース

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1

龍泉洞黒豚のハニーマスダードソース

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1

ポモドーロ

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1

デセール

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1

エスプレッソ

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1

中にはカスタードクリーム

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1

三陸産の朝獲れ海鞘とオニオンスライスとエシャロット

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0

一瞬冷製パスタと見間違えた一皿

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0

カプチーノ仕立てのヴィシソワーズ

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0

三陸産活蛸のガーリックバターソース

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0

真鯛のポワレラヴィゴットソース

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0

龍泉洞黒豚のハニーマスダードソース

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0

ポモドーロ

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0

デセール

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0

エスプレッソ

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0

三陸産の朝獲れ海鞘とオニオンスライスとエシャロット

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0

カプチーノ仕立てのヴィシソワーズ

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0

三陸産活蛸のガーリックバターソース

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0

ポモドーロ

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0

龍泉洞黒豚のハニーマスダードソース

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0

真鯛のポワレラヴィゴットソース

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0

Alsinac Cava Brut

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0

三陸産の朝獲れ海鞘とオニオンスライスとエシャロット

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0

Alsinac Cava Brut

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0

Alsinac Cava Brutと三陸産の朝獲れ海鞘とオニオンスライスとエシャロット

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0

Alsinac Cava Brutと三陸産の朝獲れ海鞘とオニオンスライスとエシャロット

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0

カプチーノ仕立てのヴィシソワーズ

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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とヴィシソワーズ

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0

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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0

三陸産活蛸のガーリックバターソース

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0

Tenuta di Pietra Porzia Frascati

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0

Tenuta di Pietra Porzia Frascatiと蛸のガーリックバター

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0

Tenuta di Pietra Porzia Frascati

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0

三陸産活蛸のガーリックバターソース

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0

Gérard Bertrand Cote des Roses Rosé

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0

真鯛のポワレラヴィゴットソース

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0

Gérard Bertrand Cote des Roses Rosé

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0

Gérard Bertrand Cote des Roses Roséと真鯛のポワレラヴィゴットソース

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0

真鯛のポワレラヴィゴットソース

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0

Dom.Marcel Deiss Alsace Complantation

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0

龍泉洞黒豚のハニーマスダードソース

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0

Dom.Marcel Deiss Alsace Complantと龍泉洞黒豚のハニーマスダードソースation

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0

Dom.Marcel Deiss Alsace Complantation

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0

龍泉洞黒豚のハニーマスダードソース

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0

レモネード

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1

ポモドーロ

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0

ポモドーロ

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1

ポモドーロ

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0

デセール

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0

エスプレッソ

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0

デセール

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1

エスプレッソ

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0

デセール

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0

エスプレッソ

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1

Gastro Sukegoro

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1

この階段の先には

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1

Gastro Sukegoro

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2023/12訪問62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

Se sentir comme Petit Noël…『Gastro Sukegoro』

週中の水曜日の夜は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』さんヘ久しぶりにDîner(ﾃﾞｲﾅｰ)をいただき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'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泡立ちが良くスッキリとしたフルーティな味わいが楽しめる『Alsinac Cava Brut』で渇いた喉を潤しました｡クリスマスと年末が近づいてきた為でしょう當夜の盛岡の中心街は週末の土曜日を上回る様な人出で賑わっておりましたが『Gastro Sukegoro』さんの店内にも十数名の団体さんが二組に3～5人のグループが数組入られており店内は熱気でムンムン｡40数名の先客の料理を一人で千手観音の如くテキパキと作られてゆく荒屋敷シェフ｡「この状況なので余り手をかけた料理は出来ないけど…」と言われたもののシェフの仕事ぶりを目の前で見ているだけでも充分に楽し｡自分の料理は先客の方々の料理を作られる合間をみて『オマール海老(ｴﾋﾞ)』と『北海縞海老(ﾎｯｶｲｼﾏｴﾋﾞ)』で造られた海老(ｴﾋﾞ)の『ビスク(Bisque)』からスタート｡魚料理のPoisson(ﾎﾟﾜｿﾝ)には『真鯛(ﾏﾀﾞｲ)』に『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』､『ムール貝』の『ポワレ(Poêlé)』レンズ豆とフヌイユのソース､肉料理のViande(ｳﾞｨｱﾝﾄﾞ)には『いわい鶏(ﾄﾞﾘ)』もも肉のクリームソース､御約束の締めパスタにはアーリオ･オーリオ･ペペロンチーノ(Spaghetti Aglio Olio e Peperoncino)の仕上げに自家製のボッタルガ(Boutargue)を削り掛けられ供されました｡デーセール(Dessert)には山ちゃんが即興で造ってくれたNoël(ﾉｴﾙ)を感じさせるプレートとともにカッフェにエスプレッソをいただきました｡手のかかるオードブル(Hors-d'œuvre)等は前述の通りの事由から今回はいただくことはかないませんでしたが充分にビストロ(Bistro)気分を楽しませていただき満足｡

2

オマール海老と北海縞海老のビスク

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2

真鯛に帆立貝柱､ムール貝のポワレレンズ豆とフヌイユのソース

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2

いわい鶏もも肉のクリームソース

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2

アーリオ･オーリオ･エ･ペペロンチーノ

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1

ノエルを感じるデセールプレート

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1

手造りのPère Noël

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1

エスプレッソ

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1

オマール海老と北海縞海老のビスク

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0

真鯛に帆立貝柱､ムール貝のポワレレンズ豆とフヌイユのソース

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0

いわい鶏もも肉のクリームソース

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0

アーリオ･オーリオ･エ･ペペロンチーノ

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0

ノエルを感じるデセールプレート

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0

エスプレッソ

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0

オマール海老と北海縞海老のビスク

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0

真鯛に帆立貝柱､ムール貝のポワレレンズ豆とフヌイユのソース

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0

いわい鶏もも肉のクリームソース

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0

アーリオ･オーリオ･エ･ペペロンチーノ

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0

ノエルを感じるデセールプレート

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0

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0

Alsinac Cava Brut

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0

オマール海老と北海縞海老のビスク

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0

Alsinac Cava Brut

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0

真鯛に帆立貝柱､ムール貝のポワレレンズ豆とフヌイユのソース

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0

Domaine Fournillon Chablis

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0

Domaine Fournillon Chablisと真鯛に帆立貝柱､ムール貝のポワレレンズ豆とフヌイユのソース

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0

Domaine Fournillon Chablis

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0

Gérard Bertrand Orange Gold

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0

いわい鶏もも肉のクリームソース

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0

Gérard Bertrand Orange Gold

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0

Gérard Bertrand Orange Goldといわい鶏もも肉のクリームソース

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0

アーリオ･オーリオ･エ･ペペロンチーノ

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0

Eau gazeuse

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1

生パスタ

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1

ノエルを感じるデセールプレート

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1

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1

Gastro Sukegoro

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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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　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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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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Ch.de Campuget La Sommelière

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　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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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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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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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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0

Eau gazeuse

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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

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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2

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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1

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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0

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

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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0

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

Gérard Bertrand Art de Vivre Clairette du Languedoc Adissan

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0

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

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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0

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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1

Gran Maestro Appassimento Bianco Puglia

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0

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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0

Gérard Bertrand Art de Vivre Languedoc Rouge

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0

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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0

海鞘のペペロンチーノ

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0

海鞘のペペロンチーノ

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0

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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0

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

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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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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