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椎茸のすり流し
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海老芋 鰊 蕗の薹
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海老芋 鰊 蕗の薹
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山陰の至宝“せいこ蟹”
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山陰の至宝“せいこ蟹”
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山陰の至宝“せいこ蟹”
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“雲子”熱々 香煎仕立て
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松葉蟹 蕪 五色結
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松葉蟹 蕪 五色結
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松葉蟹 蕪 五色結
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青森県平目、酢橘醤油、エンガワのぬた和え
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北海道余市のあん肝、クレソン
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鰤 塩麹
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鰤 塩麹
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きんき あさりのおから
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きんき あさりのおから
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ガリンゴ(りんごのガリ)
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梟の可愛い皿
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季節の炊き合わせ:車海老、冬茹椎茸、鮑、鶏出汁のスープ
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季節の炊き合わせ:車海老、冬茹椎茸、鮑、鶏出汁のスープ
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“讃岐オリーブ牛” 薪炙り 極上“山わさび”
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“讃岐オリーブ牛” 薪炙り 極上“山わさび”
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菊椀、豆腐で菊、濃厚な海老の出汁
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菊椀、豆腐で菊、濃厚な海老の出汁
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お漬物、鰹節のジュレ、錦胡麻
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北海道の雲丹ご飯、麦ご飯で、鰹のお出汁をベースに帆立の貝柱を添えて、醤油を加えた餡
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ビール
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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紅まどんな 檸檬 和三盆
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酒粕のスフレ、吟醸酒のアイスクリーム
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薄茶
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ミッドタウン日比谷の7階
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ミッドタウン日比谷の7階
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和モダンの設え
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和モダンの設え
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見事な龍の皿
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見事な龍の皿
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綺麗な彩りの箸箱
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お品書き
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お品書き
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和モダンの設え
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梟二羽
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梟二羽
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和モダンの設え
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山本シェフにお見送り頂きました!
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◆出色の一皿に変えて
六本木のお店に行ったのは2007年のこと、
もう12年も前のことだ。
当時は15000円のお任せコースで
日本料理と謳っているものの
勢いのある割烹のような印象だった。
個人的にはハマらなかったので再訪せず
その間に龍吟はイノベイティヴな方向に舵を切って
メディアの露出を見る限りだと
正直あまり好みじゃなさそうと敬遠していた。
久しぶりに行ってみる気になったのは、
そもそも自分の経験した龍吟は間違いなく
(場所や価格の違いだけでは無く)
現在の龍吟ではない事に加えて、
ミシュランの三ツ星に君臨して
かつ”世界のベストレストラン 2019”でも62位と
高い評価を受けながら、
周りのフーディーズの友達からは
店に行った話はおろか会話の端にも上らないギャップが不思議すぎて、
これは実際に行かない事には本当の所は分からないと思ったから。
結論から云うと(失礼な言い方で申し訳ないが)
真っ当に美味しい店。
イノベイティヴな料理は
見た目やおどかしの演出が悪目立ちして
味が伴わない場合が多いので警戒していたのだが、
そもそも自分が想像していた以上に
(器や料理の設えこそ華やかだが)
モダンにも寄り過ぎず
きちんと和食で、分かりやすく美味。
魚介を中心に野菜にも好い仕事をさせて、
素材を活かした、しかしくっきりとした味わいの料理だ。
高級店なので気軽には行けないが
味が最重視の人にも受け入れられる店だと感じた。
◆今回のお品書き
~始まりは様々な"感覚"から…~
季節・香り・温度・食感・そして組み合わせ
椎茸のすり流し
海老芋 鰊 蕗の薹
山陰の至宝“せいこ蟹”
“雲子”熱々 香煎仕立て
~引き立て"一番出汁"への 想い~
聖夜…
松葉蟹 蕪 五色結
~日本近海からの 便り~
“海の幸”二皿の龍吟仕立て
青森県平目、酢橘醤油、
エンガワのぬた和え
北海道余市のあん肝、クレソン
鰤 塩麹
~"備長炭"~
焼きて香りし 炭火のちから…
きんき あさりのおから
ガリンゴ(りんごのガリ)
~蓋を開けた その中に…~
心和一癒
季節の炊き合わせ:車海老、冬茹椎茸、
鮑、鶏出汁のスープ
~“故郷”の 恵み~
香川県の観光大使として…
“讃岐オリーブ牛” 薪炙り 極上“山わさび”
昆布出しをベースにした鰹のスープ
~瑞穂の国~
極上うに
北海道の雲丹ご飯、麦ご飯で、
鰹のお出汁をベースに帆立の貝柱を添えて、
醤油を加えた餡
お漬物、鰹節のジュレ、錦胡麻
菊椀、豆腐で菊、濃厚な海老の出汁
~甘美 終宴~
紅まどんな 檸檬 和三盆
日本の誇り“国菌” “熱燗”と“冷酒”
酒粕のスフレ、吟醸酒のアイスクリーム
~“知足…”ひと刻の“想い”~
薄茶
+グラス・ペアリング
(夜)65000円/人
◆この店の楽しみ方
<プロフ>
山本征治(せいじ)シェフの
ミシュラン三ツ星の日本料理店。
<注 文>
お任せコース 40000円一本。
別途サービス料10%と消費税が加算される。
<雰囲気>
ミッドタウン日比谷7階の一層を丸ごと使いながら
テーブルのみで40席と広々とした空間使いのレストラン。
和モダンの設えに和装の女性のお出迎えなど
外人客に受けそうな雰囲気。
◆情報出典
六本木店以来の訪問
ご馳走さまでした〜