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チャンチエンカイ
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〆のおこげ料理
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チャンチエンカイ
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自家製チャーシュー
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牛頬肉の煮込み
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ピータンの揚げ物
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海老の紹興酒漬け
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海老の紹興酒漬け
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カサゴのゴマあえ
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白ワイン
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穴子の春巻き
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みるがいとヤリイカ
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チャンチエンカイ
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チャンチエンカイ
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烏骨鶏フカヒレのスープ
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自家製チャーシュー
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自家製チャーシュー
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デザート
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外観
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外観
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食通の友人たちがこぞって押しかけてる中華のお店。
勧められて行ってみることに。
東日本橋駅から4-5分。
カウンターとテーブル席がいくつか、こじんまりとしたお店です。
三週間前に食べログからシェフおまかせコース13200円を。
今回いただいたお料理
・ピータンを揚げたもの 山椒塩とカラスミ
・海老の紹興酒漬け
・カサゴの胡麻和え ブランマンジェのソース うるい
・煮穴子と九条ネギの春巻き ごぼう味噌
・ミル貝とやりいか ハマグリの出汁と黄韮と炒めて 自家製桜エビジャン
・チャンチェンカイ
シェフが香港にいらしたときに近くに住む90歳のおばあちゃんに教えてもらったという料理。
鶏のもも肉を片栗粉を入れたスープに沈めて余熱で火を通す所謂低温調理。葱生姜ソースで
・鯖と大根の海水煮込み
・烏骨鶏フカヒレ金華ハム干し貝柱で作ったスープ
・漢方豚を使った漢方叉焼
・牛頬肉の紹興酒煮込み 下には蒸した海老芋
・〆のおこげごはん
マンダリン「センス」銀座の「たかせ」にいらしただけでなく和食の神宮前樋口にもいらしたシェフのお店。
ということもあってか和のテイストを取り入れたお料理もありました。
コースのお料理構成も素晴らしく、しかもこの内容でこのお値段はむしろ破格。
こちらでしたいただけないであろう「チャンチェンカイ」は素朴でありながら
この柔らかさ、ジューシーさ、ぷりんとした食感はいまだかつて食べたことのない鶏肉料理。
「ブロイラー」を使われているということですが、本当に美味しかった!!
贅沢すぎる烏骨鶏フカヒレ金華ハム~を使ったスープは香りも味わいも深さがあって素晴らしかったなあ。
総じてあっさりしたお料理が多い印象。和のテイストを取り入れ優しい味付けのものが多く
所謂中華の油を思い切り使った濃い味付けの料理をイメージしていくとちょっと違うとなるかと。
とはいえ私も友人もこちらの料理はとても気に入ってしまいました!
ワインもペアリングもあるそうなので次回はそれを。
ランチは1000円からあるようでご近所の方がうらやましい~。