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『近畿の合鴨』
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『鯖の棒寿司』
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『金目鯛の炭火焼き、茄子とバジルのソース』
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『ホワイトアスパガスの豚肉巻きと鶉の卵のピクルス』
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『酢豚』 八角の香りのじゃがいもピューレをかけてある酢豚
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『茨城県 常陸秋 十割蕎麦』 塩をかけて頂きます
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『黒舞茸の天ぷら』 出汁を染み込ませた黒舞茸の天ぷらに柚子
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『蛤、蕗の薹のソース』
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『近畿の合鴨』
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『近畿の合鴨の刺身をカット中』
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『近畿の合鴨の刺身』
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豊田 仁シェフ
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『新玉葱のポタージュと鯛の白子炭火焼き』
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『ホワイトアスパガスの豚肉巻きと鶉の卵のピクルス』
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『のれそれの麺仕立て、土佐酢のスープ』
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『鶏の手羽先の唐揚げ』
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自家製甜麺醤
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『玉鋼』
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『玉鋼』
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『玉鋼』
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『玉鋼』
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『金目鯛の炭火焼き、茄子とバジルのソース』
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鴨を焼いてる豊田 仁シェフ
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鴨を焼いてる豊田 仁シェフ
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『近畿の合鴨の玉鋼焼き』
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『近畿の合鴨の玉鋼焼き』
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『近畿の合鴨の玉鋼焼き』
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『生ののれそれ土佐酢』
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『近畿の合鴨の刺身』
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『近畿の合鴨の刺身』
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『酢豚』 八角の香りのじゃがいもピューレをかけてある酢豚
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『茨城県 常陸秋 十割蕎麦』
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『茨城県 常陸秋 十割蕎麦』
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『鴨出汁そば』
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『水羊羹』
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『ほうじ茶のアイスクリーム』
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手書きがいい味出してます
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Instagram pateknautilus40
https://www.instagram.com/pateknautilus40/
ご覧いただき有難うございます。
皆様の『いいね』『フォロー』『お店の保存』を頂けると幸いです。
2021年11月22日にOPENされた『感情』に伺いました。
こちらは、最近伺った知人数名が異口同音に良かったと言っておりとても楽しみでした。
場所は、六本木駅より徒歩2~3分程の『六本木144ビル』というビルの3階にあります。
外側には特に看板等は有りませんので、初めてだとわかりにくいかもしれません。
なお、ビルにはEVがありませんので階段をテクテク上がっていきます。
内装は、和のテイストのカウンター席が有り、中央には焼き台がドンと有ります。スッキリとしており清々しく過ごせそうです。他に4人までの個室が有るそうです。
さて、接客サービスは皆さんとても丁寧で感じの良い方ばかりです。
こちらの豊田 仁シェフは、未だお若く30才です。
『イヌア』『アニュ』『桃仙閣』『すし良月』等を経て独立されたそうなので多彩な料理が期待できそうです。
そして、その料理は、どれも美味しいばかりでした。外れが無い感じと言ったらわかりやすいかもしれません。
この日は、最初と最後には手打ち蕎麦、間には玉鋼で焼いた鴨が出されました。そのどちら共とてもクオリティが高いです。
一つ一つのポーションはそれ程大きくは有りません。
因みにこの玉鋼は、私の知る限り都内では3店舗しか使っている所が有りません。
『鷹匠壽』と『諸菜匠』とこちらのみです。他にあったらごめんなさい。知らんけどWWW
その今は無き玉鋼をわざわざ作って貰ったとの事で恐れ入りました。。。大変な苦労だったようです。
さて、この日頂いたものは下記の通りですが、合わせて感想を少し
『茨城県 常陸秋 十割蕎麦』
塩をかけて頂きます
『黒舞茸の天ぷら』
出汁を染み込ませた黒舞茸の天ぷらに柚子
『蛤、蕗の薹のソース』
噛む程に味わいの有る蛤に蕗の薹の苦味が良く合ってます
『近畿の合鴨の刺身』
柔らかい鴨肉の刺身は、甘めの醤油が塗られており美味
『鯖の棒寿司』
脂ののった鯖と優しめのシャリで海苔は「こんとび」
『新玉葱のポタージュと鯛の白子炭火焼き』
玉葱の甘さが何とも言えない美味しさです
『ホワイトアスパガスの豚肉巻きと鶉の卵のピクルス』
シャキシャキのアスパラガスを甘辛いスパイシーな味付けの豚肉で巻いてあり絶品です
『のれそれの麺仕立て、土佐酢のスープ』
土佐酢の温かいスープは甘めにしてあり食べ易いです
『鶏の手羽先の唐揚げ』
唐揚げの表面に飴を塗ってあり、自家製甜麺醤と頂きます
『金目鯛の炭火焼き、茄子とバジルのソース』
脂ののってる金目鯛
『近畿の合鴨の玉鋼焼き』
全部で3枚、初めはそのまま、あとの2枚は山葵や塩、鬼おろしで頂きます。この鴨は美味しいですね~
『茨城県 常陸秋 十割蕎麦』
『水羊羹』
『ほうじ茶のアイスクリーム』
茶の香りで美味しさ倍増です
追加で
『近畿の合鴨の刺身』
これは絶品です。もっと食べたいWWW
『生ののれそれに土佐酢』
のれそれはこの食べ方が一番好きです
『酢豚』
八角の香りのじゃがいもピューレをかけてある酢豚
衣はカリカリです
総体的にどれも美味しく、サービスも如才なく素晴らしいお店だと思います。
また是非再訪させて頂きます。
ご馳走様でした。