-
ぼんじりのトリュフ塩、セセリのたれ焼き、丸ハツの山椒焼き、レバーと黒棗のテリーヌ、キャロット・ラペ1
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ぼんじりのトリュフ塩、セセリのたれ焼き、丸ハツの山椒焼き、レバーと黒棗のテリーヌ、キャロット・ラペ2
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東京軍鶏の小鍋、ポン酢と黄身で1
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東京軍鶏の小鍋、ポン酢と黄身で2
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淀大根と白菜のすり流し
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寒鰤のお造り、辛味大根で1
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寒鰤のお造り、辛味大根で2
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毛蟹のクリームコロッケ1
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毛蟹のクリームコロッケ2
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-
鰆の味噌漬け1
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鰆の味噌漬け2
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ウルイの蕗味噌和え
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-
茶巾寿司1
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茶巾寿司2
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伊達巻き
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白ワイン
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赤ワイン
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木苺のアイスクリーム、GODIVAのチョコレート・リキュールで1
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木苺のアイスクリーム、GODIVAのチョコレート・リキュールで2
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毛蟹の黄身酢和え、キャビア乗せ、蟹味噌1
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毛蟹の黄身酢和え、キャビア乗せ、蟹味噌2
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すっぽんのスープ、すっぽんの卵入り1
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すっぽんのスープ、すっぽんの卵入り2
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すっぽんのスープ、すっぽんの卵入り3
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レバ刺し 胡麻油と醤油で1
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レバ刺し 胡麻油と醤油で2
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笹身の昆布〆、芽葱乗せ あん肝ポン酢で1
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笹身の昆布〆、芽葱乗せ あん肝ポン酢で2
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東京軍鶏の胸肉のたたき、山葵醤油で1
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東京軍鶏の胸肉のたたき、山葵醤油で2
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-
江の島の黒鴟尾魳(クロシビカマス)の焼き、山葵醤油で1
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-
江の島の黒鴟尾魳(クロシビカマス)の焼き、山葵醤油で2
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-
肴6種盛り:レバー焼き 赤ワインのタレで、レバーと棗のテリーヌとお肉のテリーヌ 二層で、東京軍鶏のぼんじり、ハツ 仏産の黒胡椒、キャロット・ラペ、そら豆の白和え1
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-
肴6種盛り:レバー焼き 赤ワインのタレで、レバーと棗のテリーヌとお肉のテリーヌ 二層で、東京軍鶏のぼんじり、ハツ 仏産の黒胡椒、キャロット・ラペ、そら豆の白和え3
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-
肴6種盛り:レバー焼き 赤ワインのタレで、レバーと棗のテリーヌとお肉のテリーヌ 二層で、東京軍鶏のぼんじり、ハツ 仏産の黒胡椒、キャロット・ラペ、そら豆の白和え4
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-
肴6種盛り:レバー焼き 赤ワインのタレで、レバーと棗のテリーヌとお肉のテリーヌ 二層で、東京軍鶏のぼんじり、ハツ 仏産の黒胡椒、キャロット・ラペ、そら豆の白和え2
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軍鶏鍋:もも肉、砂肝入りつくね、丁字麩、蕾菜 奥久慈軍鶏の卵黄と自家製ポン酢、自家製の柚子胡椒で1
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軍鶏鍋:もも肉、砂肝入りつくね、丁字麩、蕾菜 奥久慈軍鶏の卵黄と自家製ポン酢、自家製の柚子胡椒で2
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軍鶏と芹のご飯、鶏の削り節乗せ 香の物(ウドのきんぴらと蕪の漬け物)
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軍鶏と芹のご飯、鶏の削り節乗せ
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お濃い茶のアイスクリーム 小豆乗せ、モンブランのリキュールで2
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お濃い茶のアイスクリーム 小豆乗せ、モンブランのリキュールで1
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お濃い茶のアイスクリーム 小豆乗せ、モンブランのリキュールで3
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-
西麻布の路地裏のビルの2階の小さな店1
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西麻布の路地裏のビルの2階の小さな店2
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再 訪(16.3月)
全体に大人しい印象。
蟹の珍味盛りが寒鰤のお造りに変わり
印象的だった鶏刺しが無く
ご飯ものが茶巾寿司の地味さ‥
初回の鮮烈さに較べて
トーンダウンの印象は否めず。
まぁ、新店ゆえ
何が自店の強みや個性なのか
試行錯誤の段階と云う事か。
また季節を変えて
再訪したいと思う (。☌ᴗ☌。)
◆今回のお品書き
お任せコース 10000円
淀大根と白菜のすり流し
寒鰤のお造り、辛味大根で ◯
毛蟹のクリームコロッケ
鰆の味噌漬け ◯
ぼんじりのトリュフ塩、セセリのたれ焼き、丸ハツの山椒焼き、
レバーと黒棗のテリーヌ、キャロット・ラペ ◯
ウルイの蕗味噌和え
東京軍鶏の小鍋、ポン酢と黄身で ◯
茶巾寿司
伊達巻き
木苺のアイスクリーム、GODIVAのチョコレート・リキュールで
+ビール1杯、白ワイン1杯、赤ワイン1杯
(夜)15100円/人
(16.1月)
◆出色の一皿に変えて
鶏割烹と聞いて来たが
鶏尽くしではない。
先ずは口の中で柔らかに品良く繊維のほぐれる
毛蟹の黄身酢和え、キャビア乗せと
舌にジワリと沁みる蟹味噌が供されて、
次に滋味深くも澄んだ味わいに卵の凝縮した旨みが弾ける
すっぽんの卵入りのすっぽんのスープが登場、
いずれも出自に裏打ちされた確かな仕事だ。
いよいよ鶏割烹の本領が始まった。
鶏刺しは
苦甘のレバ刺しにはシンプルに胡麻油と醤油で、
淡白な笹身には濃厚なあん肝ポン酢で頂く
素材と調味の強弱のバランスが絶妙で、
肴6種盛りは
脂のノリと身の張りが印象的な東京軍鶏のぼんじりや
ほの苦さの中に滲む甘みのハツと
優しい柑橘の余韻が漂う仏産の黒胡椒との好相性、
合間の箸休めにぴったりのキャロット・ラペやそら豆の白和えが
まさに酒を誘う肴が一堂に会した押し引きの楽しさで、
軍鶏鍋の参鶏湯を思わせる白濁したとろみの絶品に
軍鶏と芹のご飯の鶏の削り節がふわりと香るつづまやかさが
とどめを刺す。
至妙にして雅味、鶏が気高く歌う新生割烹、
今年のへヴィ・ローテは早くも確実 \(=^O^=)/
◆今回のお品書き
お任せコース 10000円
毛蟹の黄身酢和え、キャビア乗せ、蟹味噌 ○
すっぽんのスープ、すっぽんの卵入り ◎
レバ刺し 胡麻油と醤油で ○
笹身の昆布〆、芽葱乗せ あん肝ポン酢で ◎
東京軍鶏の胸肉のたたき、山葵醤油で ○
江の島の黒鴟尾魳(クロシビカマス)の焼き、山葵醤油で
肴6種盛り:レバー焼き 赤ワインのタレで、レバーと棗のテリーヌとお肉のテリーヌ 二層で、
東京軍鶏のぼんじり、ハツ 仏産の黒胡椒、キャロット・ラペ、そら豆の白和え ○
軍鶏鍋:もも肉、砂肝入りつくね、丁字麩、蕾菜 ○
奥久慈軍鶏の卵黄と自家製ポン酢、自家製の柚子胡椒で
軍鶏と芹のご飯、鶏の削り節乗せ 香の物(ウドのきんぴらと蕪の漬け物) ○
お濃い茶のアイスクリーム 小豆乗せ、モンブランのリキュールで ◎
+ソフトドリンク2杯
(夜)12000円/人
◆この店の楽しみ方
<プロフ>
赤坂の割烹のもりかわより独立した
山崎志朗さんの鶏割烹。
2015年9月Open。
<注 文>
お任せコース 10000円のみ。
日本酒はもちろん、店主の山崎さん自らソムリエの資格も持つだけに
ワインも揃う。
<雰囲気>
西麻布の路地裏のビルの2階の
カウンター10席のみの小さくてクリーンな店。
開店間もなくの新築だけに
未だ28歳の店主同様、清新な雰囲気が漂う♪
◆情報出典
winemanさんの口コミ
ご馳走さまでした~