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ランキングと口コミで探せるグルメサイト
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
四間道にある蔵を改装したこちらのお店に初訪問しました。エントランスから特別感があり期待が高まります。
PM6:00からの一斉スタートでテーブル席でいただきました。他のお客さんはもう一つのテーブル席に3人、カウンター席に２人の全員で7人でした。（他のお客さんは全員男性でした）
お店は現在の店舗で3店目のそうで、壁には常連のお客さんとの繋がりの証として２店目の2010年からの周年記念のお皿が飾られています。
シェフ自らお料理の説明をしてくださり、旬な食材へのこだわりや料理への情熱が感じられる丁寧な説明でした。いつものように聞いたそばから忘れていってしまい誤りがあるかもしれませんが覚えている範囲で記載したいと思います。
またこの日はたまたまかわかりませんが、ホールスタッフの女性が途中からみえるまではスタート時はシェフとアシスタントの２人のみでお忙しそうでした。
・暑い日ということもありヴィシソワーズからスタート （生ハム・ハモの卵など）
・自家製のフォカッチャ・栗粉のパン
・このお店の鉄板料理のキッシュ（ズッキーニに上には苦味を抜きながらもシャキシャキのゴーヤ）
・ハモと天然車海老。上にはポテトチップス（芋のチップスは着色しておらず色が残るよう低温揚げ、途中でハモの肝と皮の追加）
・鮎のフリット。生アスパラガス・万願寺唐辛子添え（生のアスパラガスがこんなにも美味しいことを初めて知りました）
・赤貝・カマス・ナス・足長蛸・イカなどお酒のつまみにピッタリ
・スペシャリテの鮎のパスタ（麺自体や鮎の旨味とトウモロコシの甘さが際立ちました）
・チチタケのパスタ（いいチチタケが手に入ったため急遽メニューを変更したそうです）
・夏雄鹿のお肉（夏には雄の鹿が秋の交尾に向け脂肪を蓄え、また狩猟時の下処理にもこだわり鉄砲撃ちを仕入）
・鮎のリゾット（アルデンテ仕上。鮎は食べる川の底の苔により臭みがなく香り激流によって味が変わってくるそうです）
・デザート・お茶菓子
どのお料理もシェフの自家製へのこだわりが感じられ鮎や夏野菜の食材の美味しが引き出されていました。