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Canni ≧[゚゚]≦ sienne
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品書き
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島根 松葉蟹
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島根 松葉蟹
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茶碗蒸 蟹餡かけ
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茶碗蒸 蟹餡かけ
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八寸 雲子 金時草と松葉蟹の和え物 百合根の唐揚 筍の土佐煮 蟹内子外子寄せ たらの芽の天ぷら
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島根 松葉蟹
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目の前で捌いてくれる
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脈打つ蟹の心臓
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解体後
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松葉蟹 刺身
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松葉蟹 紹興酒漬
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松葉蟹 炭火焼
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松葉蟹 炭火焼
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松葉蟹 炭火焼 蟹味噌ぽん酢
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松葉蟹 心臓
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松葉蟹 爪 ボイル
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松葉蟹 爪 ボイル
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伊勢海老 唐揚
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伊勢海老 唐揚
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松葉蟹 爪 蟹出汁 芹 柚子
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松葉蟹 爪 蟹出汁 芹 柚子
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松葉蟹 しゃぶしゃぶ 蟹味噌和え
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松葉蟹 しゃぶしゃぶ 蟹味噌和え
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松葉蟹 甲羅焼 フカヒレ入り
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松葉蟹 甲羅焼 フカヒレ入り
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ご飯 甲羅焼 香の物
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ご飯に甲羅焼の蟹味噌とフカヒレをのせて
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ご飯に甲羅焼の蟹味噌とフカヒレをのせて
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ご飯に甲羅焼の蟹味噌とフカヒレをのせて
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甘味
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田中六五
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乾坤一
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選べるぐい呑み
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個室ごとに専属の料理人が目の前で蟹を捌いてくれ、刺身、紹興酒漬け、茹で、焼き、しゃぶしゃぶ蟹味噌和え、甲羅焼と、部位に応じたさまざまな調理法で蟹をまるごと味合わせてくれます。
銀座 きた福と似たスタイルですが、大阪が本店(活け蟹と海栗 カニジェンヌ)のお店だからか、部屋付きの料理人がサービス精神旺盛な関西出身だったからか、こちらの方がよりエンターテインメントを貫いている感じがしました。解体した蟹からわざわざ心臓を取り出し、脈打つところを見せた後で、調理して食べさせるなどは、人によってはやり過ぎと感じて引くかもしれませんが^^;。
いただいたのは、活け松葉蟹のコース(55,000円、税込サ別)。脚を広げたら70〜80cm以上、重さにして1.2kgはあろうかという特大のタグつき松葉蟹(今回は島根産)を、一人一杯ずついただけます。特選サイズ(1.4kg超)のコース(150,000円)もあるようですが、そこまでしなくても十分に満足できるボリュームです。
刺身でも甘い蟹が、焼くと一層甘味が増し、さらには甲羅の中でしゃぶしゃぶすると蟹味噌の風味と旨味がたっぷりからまって、もうたまりません。最後はフカヒレを入れた甲羅焼の蟹味噌をご飯にかけて悶絶・・・。松葉蟹の美味しさをさまざまに堪能しました。
松葉蟹のコースは3月までです。まだオープンしたばかりで比較的予約がとりやすいようですので、興味のある方はお急ぎを。