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蛤とこしあぶら
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マグロ軽く漬けたもの
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しめ鯖
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太刀魚、皮目に炭を当てたものとは違う世界。金目も面白い口当たり
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すっぽん、薪焼との相性抜群
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アスパラと鮪節
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金目
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鰻、皮目が独特の感触
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花山椒もしっかり
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冬眠から覚めた熊の身の美しさ
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熊の最上レベルの脂
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薪の風味付き
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りんごの木は煤が出にくく料理に使いやすいとのこと
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細目の薪、使い分ける
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初訪問です。2.4万円のコースのみで提供されています。
煤が出にくく、良い薫香を料理に纏わせるために林檎の木を使用されています。
割烹などで炭を食材の表面に当てて調理されているものと違って、丸ごと火と熱の空間に
入れることで生まれるここでしか味わえない風味と食感が味わえます。
熊はこれまで食べた中で最上の脂のおいしさでした。身は非常に薄く切っているので、
身自体の味わいを主にするというよりも、とにかくこの脂の美味しさを味わってという意図だと思います。脂の美味しさは究極レベルでした。
鰻の皮目の感触も独特でしたし、すっぽんは肉のぷりぷり感が堪りませんでした。
塩は、どういう精製過程なのか?ですが、
日本で2か所しかない、陸で作る塩で旨味がしっかりあります。
飲み物のリストはありません。食材を邪魔するようなものはなかったので、お任せしても良いと思います。特に赤ワインは美味でした。価格はやや高めかも知れません。
再訪したいと思います!