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絶妙な唐墨、日本酒にぴったり。
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鹿児島牛サーロインステーキ
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鰆、肉厚でふわふわ
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山廃仕込み
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抹茶 かき氷
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ハマグリ
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藁焼き
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木の芽合え
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器違い
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野菜蒸し
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しゃぶしゃぶ、せり、スッポンスープ、絶品だった
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近江牛イチボ
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炊き込みご飯、牛肉と野菜たっぷり
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ほかほか
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赤出しでスッキリ
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パッションフルーツかき氷
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本日のシャンパン
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新政
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芳醇！
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本日の赤ワイン
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毎日日替わり
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器も名品
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壮観！
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とろける肉寿司
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キャビア、金粉のせゴマ豆腐
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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
銀座ゆうざんで牛肉の極みを堪能。おまかせ肉割烹コースを戴いた。まずは大ぶりなハマグリの吸い物からスタート。春が待ち遠しい味。続く木の芽合えも新竹の香りで新春の息吹を感じる。八寸はバランスよく彩りも素晴らしい。自家製唐墨は名店ならではの濃厚さ。キャビア金粉のせゴマ豆腐はゴマたっぷり甘い。口の中でとろける肉寿司。続いての和牛藁焼きは絞大根と合わせさっぱりとおすすめ。サーロインしゃぶしゃぶは旬のセリも合わせスッポンスープという贅沢な組み合わせ、これは特筆すべき絶品だった。魚に移って鰆の焼物はじっくり焼かれふわふわ、肉厚で板前さんの匠の一品。せいろ蒸し野菜は愛媛産オレンジカリフラワー、紅芯大根など珍しい品々。メインの和牛炭火焼は近江牛イチボ、鹿児島サーロインステーキの味比べ。それぞれ赤身肉の旨み、程よい脂のサーロインなど繊細な美味さを堪能した。それぞれの料理にシャンパン、日本酒、赤ワインなどおすすめを説明を受けながらゆっくりと楽しませて戴いた。シャンパンはジャンラルマン。日本酒は新政の美山錦を使ったラピス、土佐酒造の山廃仕込み相州誉、秋田浅舞酒造の生原酒天の戸。赤ワインはボルドーのシャトーテシエ。器も川瀬竹春、伊万里、魯山人など特注品含めなかなかの名品揃い。〆の炊き込みご飯は牛肉、野菜が具沢山。全部は食べれないのでお土産に。デザートは日光四代目徳次郎の天然氷かき氷。さつまいも、パッションフルーツから二択だが、さつまいもが意外にもよく合い美味。パッションフルーツは甘酸っぱくも濃厚な味を楽しめる。バーニーズの4階にある名店、最後の抹茶まで11品 ご馳走様でした。カウンターと個室を使い分けできます。