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福井サーモンと玉蜀黍の炊き込みごはん
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真鯖の揚げ出しの味噌掛け
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美濃健豚の生姜焼風 肉じゃが仕立
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喜知次の塩焼
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本蛤
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釣り鰺と胡瓜の柑橘ジュレ掛け
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岩海蘊の酢の物
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抹茶のブリュレ
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生ビール
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釣り鰺と胡瓜の柑橘ジュレ掛け
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本蛤と蓴菜の冷製スープ
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明鏡止水
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本蛤と蓴菜の冷製スープ
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喜知次の塩焼
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明鏡止水
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喜知次の塩焼
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美濃健豚の生姜焼風 肉じゃが仕立
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義侠
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美濃健豚の生姜焼風 肉じゃが仕立
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岩海蘊の酢の物
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器
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真鯖の揚げ出しの味噌掛け
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義侠
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真鯖の揚げ出しの味噌掛け
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香の物
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福井サーモンと玉蜀黍の炊き込みごはん
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味噌椀
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福井サーモンと玉蜀黍の炊き込みごはん
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味噌椀
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抹茶のブリュレ
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焙じ茶
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カウンター全五席のオトナの隠れ家
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店へのアプローチと店主の佐藤寛幸氏(掲載了承済)
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HOLON-GINZAの六階
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柳ヶ瀬の名門『たか田八祥』出身であり赤本⭐️⭐️(ふたつぼし)の『晴山』さんの立上げ時から携わり店主の山本晴彦氏とともに店を盛上げていた佐藤寛幸氏が二年半程前に独立され腕を揮われる創作和食の店『寛幸』さん。家庭料理に登場するメニューがプロの料理人の腕にかかると全く別の食べ物になるという事を具現化された感じの料理の数々。先ずはカラッカラに渇いた喉を冷えたビールで潤します。先付には福井敦賀湾産の釣り『鯵』と胡瓜の柑橘ジュレ掛け。釣り鯵は旨味が身の全体に周るまで寝かされ和芥子で留められており心地良いアクセント。33℃超の暑さで疲弊した身体に心地良い柑橘ジュレの酸味が食欲中枢を刺激してくれます。続いて椀物代わりに供された九十九里産の『本蛤』の冷製スープに秋田のSSサイズの最高ランクの蓴菜添え。蛤の出汁と塩だけで味が整えられたスープは旨味が半端なく正に五臓六腑に染み渡る抜群の美味しさ。焼物には脂ノリノリの羅臼産 一本釣りの『喜知次』の塩焼。皮目はパリッと身にはしっかりと火が通されており間違いのない美味しさです。そしてに煮物代わりの佐藤店主言うところの飛騨産の『美濃健豚』の生姜焼風の肉じゃがは豚の生姜焼と肉じゃがの味わいが一皿で同時に味わえる逸品。箸休めの酢の物にはシャキシャキとした食感が小気味良い福井産の『岩海蘊』、油物には鯖街道の出発地点である若狭湾産の『真鯖』の揚げ出しに味噌を掛けた鯖味噌風の一皿。そして食事には『福井サーモン』と『玉蜀黍』の炊き込みごはんに香の物に味噌椀、食後の水菓子には『抹茶のブリュレ』、焙じ茶にてひと通りです。料理に合わせていただいた酒は『明鏡止水』に『義侠』をいづれも開栓口開けにて。家庭で馴染みのある料理を懐石のコース料理仕立に再構築された料理が『寛幸風』の創作和食。佐藤さんとは『晴山』さん時代に何度かお逢いしており色々な情報交換も出来、愉しく美味しく有意義な時間を過ごさせていただき感謝です。僅かカウンター五席だけのプラチナシート。在り来たりの懐石料理とはひと味もふた味も異なる味わい。時にはこういう変化球を持って来ても面白いかも。『Solaria Nishitetsu Hotel Ginza』の真正面の白い外壁のHOLON-GINZAの六階に佇む銀座のオトナの隠れ家です。