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2016.12 抹茶アイス
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2016.12 コーヒー
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2016.12 口休めのほうじ茶
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2016.12 一緒にみそ汁と香の物
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2016.12 ガーリックライス作ってます
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2016.12 山葵で
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2016.12 梅大根で
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2016.12 野菜も一緒に
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2016.12 焼き上がり
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2016.12 フランベで盛り上がり
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2016.12 野菜焼いています
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2016.12 お肉アップで
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2016.12 イチボ肉100g/1人
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2016.12 クラムチャウダー
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2016.12 前菜
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2016.12 暖簾が変わっていた
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2016.12
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2016.12
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最後は水菓子とコーヒー
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改めて出された緑茶
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みそ汁、香の物と
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ガーリックライス
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梅おろしで
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山葵で
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サーロイン1人分
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フランベで、ファイヤ～～！！
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此方はサーロイン
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お皿に乗せて出来上がり
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焼けたお肉をカットして
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焼けた野菜
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薬味は梅おろしと山葵
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焼けてきた
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ガーリックを刻みます
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野菜も有るよ
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まずは塩と胡椒を振って
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これがA5の11等級
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アップで
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1人分
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バーナーで火あぶり
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1人分
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鮑も焼きます
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焼けると桜色
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オマールエビ
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袋を開けると・・・
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お皿に乗せて
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海鮮と野菜の蒸し焼き
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ローストビーフ
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かぶを上げると言うオマージュ
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お箸にも名前入り
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個室のカウンター
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此方はメインのカウンター
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テーブル席も有る
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店内の様子
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店内の様子
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店内の様子
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海外から取り寄せたらしい
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雨の日でも濡れにくい
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看板
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看板
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駐車場から見て
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
2016.12
再訪、写真追加！！
先月訪問したばかりのお店に行く事は本当に珍しいことだけど、先回の印象が良かったので行ってみた。
只、前回の金額がお昼で＠15,000のコースだったので一寸参考にならないかと、今回は＠5,000のセットを頼むことにした。
訪問したのは平日のお昼13時過ぎ。
前回は個室だったが、今回はメインのカウンター席。
一応予約をしてあったので席は有ったが、他の席は満席状態。ああ、流行っているんだ～～～
座席に着席直ぐに料理がスタートした。ステーキ膳と言うからお弁当のようにして出されるのかと思ったら、普通のステーキのコース。一寸びっくり！！
以下順番に
「前菜」・・・山葵仕立てのサーモン白菜巻。白菜と鶏肉のミルフィーユ。
「スープ」・・・クラムチャウダー
「お肉」・・・「きょうか」ちゃんと言う名の松阪牛のイチボ肉。100g/1名。一緒にアスパラガス、パプリカ、玉葱。タレは梅大根と、山葵、岩塩が用意されていたが、お肉だけでしっかり味が付いているので梅大根がさっぱりと食べられた。
「ガーリックライス」・・・前回よりふんわりと仕上がっていて美味しい。
「みそ汁」「香の物」
此処で「ほうじ茶」で口休め。
「水菓子」・・・抹茶アイス
「コーヒー」
この間約1時間半ほど。前回は少し緊張していたスタッフの皆も、慣れたのかリラックスムード。雰囲気も良く楽しい。
途中店長と少しお話をしたら、年内結構な予約が入っているそうな。
成程、判る気がする。
2回目も十分満足できた。
ご馳走様でした。
2016.12 食べログ未格付
＊最後の水菓子、珈琲はデジカメの電池切れで写真が撮れず代わりにスマホで撮影。申し訳ない(*_*;
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2016.11
津市内にて・・・
「今度、高野尾に新しいお肉屋さんが出来るよ！！」と、シンデレラさんから聞いたのが11月の初め頃。
楽しみに待つ事数週間。Openに合わせて行ってみた。
お店の場所は伊勢自動車道の芸濃インターから車で5～6分ほど。伊勢の自宅から約40分ほどで到着。大里食肉センターの真ん前に有る。
建物自体は新築だけに綺麗な物。又、駐車場も大きく特に手前側は体の不自由な方向けに広く取ってある優しい設計。
お昼に予約をしてあったのでゆきわきさんと共に3人で集合した。
直ぐに店長が店内に案内してくれて奥側の個室カウンター席に案内されて準備万端。
尚、メインの方は12名が座れるコの字型カウンター。それとテーブル席が有る。
個室カウンターはI字型で最大10名が座れるが、2部屋に分けることもできるのでそこで2人でしっとりと楽しむのも良い(^_-)-☆
この日選んだのは＠15,000のコース。それだけにどんなものが出るのか？？期待一杯。
又、焼いてくれるのは可愛いお姉さんと、経験十分の料理長のお二人。
以下の順番で出された。尚、この日は自社牧場（なかお牧場）で飼育されたA5ランクでも11等級の物。まず松阪牛でも最高級のお肉。
「ローストビーフ」・・・松阪牛の物はあまり見かけないが、流石に柔らかく甘みも感じる。少し掛かったジュレもさっぱりとした味。
「海鮮と野菜の蒸し煮」・・・鉄板の上で蒸しあげられた鮑、ホタテ、サーモンとブロッコリー玉葱。塩味だけど、海鮮の旨味が十分。
「オマール海老」・・・大きなオマールエビをざっくりとカットし焼いた後3等分。アメリケーノソースと一緒に。伊勢エビも美味しいけどオマールも負けていない。
「アワビ」・・・並行して料理長が焼いてくれていた鮑。元々食材も良いから不味い訳がない。
「松阪牛A5シャトーブリアン」・・・最初鉄板で焼いてから、蒸し焼きにして。もうこれは絶品。もうとろける様な食感。薬味として梅おろしと山葵で食べたが、今まで食べたお肉の中で最高かもしれない(^^)/
「松阪牛A5サーロイン」・・・先ほどは上手く取れなかったフランベを連写で撮影。何とか撮れた(*_*; お味はシャトーブリアンが美味しすぎたので折角のお肉の印象が薄れた。この時、一緒に野菜も食べたがお肉の美味しさにはかなわない。
「ガーリックライス」・・・お約束の少しのお焦げが美味しさを倍加させる。みそ汁も食事の締めにGooD！！
「デザートと飲み物」・・・アイスクリームとコーヒー。濃厚な松阪牛の後はこれでお口がさっぱり。
この間約2時間ほど。お味も良いしおもてなしも最高。今までどんなお店に行っても5点満点は付けたことが無いけど一瞬どうしよう？？と思わせる物が有った。
やっと三重県にも、すき焼きだけではなく鉄板ステーキでもお勧めできるお店が出来た。
ご馳走様でした。
2016.11 食べログ未格付