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お店の内観、もうクリスマスの仕様。
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トナカイのイラストメニューカバー。
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千葉県の地産地消メニュー。
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今回はノンアルコールのペアリングセット。
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ウェルカムドリンク。白ブドウのスパークリングジュース。
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九十九里産ハマグリをノビルのソースで。特製蒸しパン添え。ペアリングは袖ヶ浦武井製茶の緑茶。2日間寝かせたお茶とのこと。
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鮮やかなノビルの緑。蒸しパンがスパイシーで美味。
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トラフグを使った一品。ペアリングは静岡の藤かおり。
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トラフグの出汁で作ったリゾットとトラフグの団子。白子のソースかけ。
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活け締めタイの一品。山ワサビを和えたカルパッチョとさっとボイルした刺身のカモソース。ペアリングは常温の緑茶、急速に冷却して甘みを抽出。ワイングラスで鮮やかな香り。
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ジビエ料理、シカと根菜の煮物。ペアリングはブドウジュースのソーダ割。
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紫大根、菊芋、ヤーコン、ムカゴと鹿肉のソーセージ。
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九十九里産スミイカ。ブラックはイカしゅうまい風、イカ墨とワタを使ったイカ団子、周りはパスタ。ホワイトは軽くボイルしたスミイカと香草。ペアリングは半発酵の青心烏龍茶。
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伊勢エビのスープ。伊勢エビの味がダイレクトに味わえる。すごく美味。
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伊勢エビのパスタ。
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伊勢エビのパスタ。こちらも大変美味。
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自家製野菜のサラダ。色合いが素晴らしい。
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お肉料理用のペアリングドリンクの準備。焦がしほうじ茶。焦がしというか、茶葉を焼いてる。
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お茶の抽出。
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お肉料理とペアリングドリンク。鴨肉にはブドウジュース。牛肉には焦がしほうじ茶。
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お肉料理① 山武産マガモのソテー。
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お肉料理② 山武産熟成ジャージ牛と自家製ソーセージのソテー。お肉はイチボ、焼き加減がすばらい。
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お口直しの自家製シークワーサーのシャーベット。酸味と渋味でお口スッキリ。
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地粉のパスタ、カルボナーラ。白トリフたっぷりがけ。
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牛乳アイスとヨーグルト。
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大喜多ハンド焙煎コーヒー。
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小菓子。きのことホワイトチョコ。
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暗い中、幻想的に浮かび上がるお店。
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
初めての来店。まさに千葉を味わえました。
お店の雰囲気もよく、店員の方のエスコートやサービスも心地よかったです。
お茶を中心としたペアリングドリンク、お茶の味の違いがこんなにもくっきりと味わえたのは新鮮な感覚でした。
味、ボリューム、ホスピタリティー、高い次元で融合していて、すごく満足な時間を過ごさせてもらえました。
今回はちょうどジビエを交えた料理が始まったとのことで、すごく良いタイミングだったとのことでしたが、メニューは4半期を目安に変えていると伺ったので、次は春にまた行きたいと思わせてもらえました。