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2022年6月。訪問
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GICROS GINZA GEMS 9F
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カウンター席へ
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カウンターには立派な食材がズラッと
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Champagne Don Perignon Vintage 2012
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玉蜀黍のすり流し 湯葉 オシェトラキャビア
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但馬牛ランプ&マコガレイ昆布〆の海苔巻 唐墨
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URLAR, Gladstone Sauvignon Blanc 2015
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揚げ無花果(愛知産)生姜餡
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ロースの牛刺し 北海道産山わさび
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渡り蟹(三河産)赤酢の飯蒸
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Domaine Jacques Prieur Beaune Champs-Pimont 2016
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但馬牛(雌)サガリ 炭火炙り
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但馬牛(雌)サガリ 炭火炙り(山葵 塩 ポン酢)
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澤屋まつもと 守破離 山田錦
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椀物:利尻昆布一番出汁 白ダツ
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Domaine Robert Chevillon Nuits-Saint-Georges Les Chaignots 2014
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但馬牛(雌)タン
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但馬牛(雌)タンの藁焼き 和辛子(福井産)
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サーロイン 海苔(手渡しで)
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しゃぶしゃぶ
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サーロインの冷しゃぶ 久世茄子 胡麻ダレ
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Chateau Giscours Margaux 2015
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冷麺:もずく 一番出汁(氷の器で)
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神戸牛シャトーブリアン
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神戸牛シャトーブリアン
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御食事
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お替りはお茶漬けで
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マンゴー「時の雫」
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わらび餅
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煎茶
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2022年6月。銀座『肉屋 田中』さんへ
最高級の牛肉を頂けるという事でずっと楽しみにして
いました。
17時半からの予約で入店し、カウンター席へ。
BOSSの前という最高のポジションをゲット!
カウンターには立派な但馬牛・渡り蟹・とうもろこし
マンゴーなど、特撰食材がずらっと並んでいます。
ちなみにこの日の肉は上田伸也さんの46か月 但馬牛。
(もちろん Kobe Beef Certificated)
ではシャンパンで乾杯~
ワインペアリングでお願いしました♪
今回頂いたワイン・コースの内容は↓↓↓
【おまかせコース】41800円(税込)
○Champagne Don Perignon Vintage 2012
☆玉蜀黍のすり流し 湯葉 オシェトラキャビア
☆但馬牛ランプ&マコガレイ昆布〆の海苔巻 唐墨
○URLAR, Gladstone Sauvignon Blanc 2015
☆揚げ無花果(愛知産)生姜餡
☆ロースの牛刺し 北海道産山わさび
☆渡り蟹(三河産)赤酢の飯蒸
○Domaine Jacques Prieur
Beaune Champs-Pimont 2016
☆但馬牛(雌)サガリ 炭火炙り(山葵 塩 ポン酢)
○澤屋まつもと 守破離 山田錦
☆椀物:利尻昆布一番出汁 白ダツ
○Domaine Robert Chevillon
Nuits-Saint-Georges Les Chaignots 2014
☆但馬牛(雌)タンの藁焼き 和辛子(福井産)
☆サーロイン 海苔(手渡しで)
☆サーロインの冷しゃぶ 久世茄子 胡麻ダレ
○Chateau Giscours Margaux 2015
☆冷麺:もずく 一番出汁(氷の器で)
☆神戸牛シャトーブリアン
☆御食事
・米:銀の朏(お替りはお茶漬けで)
・味噌汁:九条葱 自家製豆腐
・泉州水茄子・牛肉のしぐれ煮
☆マンゴー「時の雫」
☆蕨餅
文句なしのコース内容で、自分がこれまで食べてきた
肉割烹の中でも最高峰。お肉はもちろんの事、お肉の
途中、絶妙なタイミングで挟んでくる無花果や渡り蟹、
椀物、冷麺、デザート、接客・雰囲気、何から何まで
素晴らしかったです。しかも凄いボリュームにも関わ
らず、もたれる事もなく食べきれてしまうのが不思議。
目の前でBOSSの肉を扱う姿も楽しめ、まさに劇場版。
最高の銀座の肉の物語を堪能できました。
ごちそうさまでした!
また季節を変えて訪問したいと思います。