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奥田政行シェフ
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奥田政行シェフ
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サントリーオールフリー
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有明一番海苔×黒胡椒
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有明一番海苔×黒胡椒
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"大地と海の恵みの逸品" 本日の前菜３種盛り合わせ
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"大地と海の恵みの逸品" 本日の前菜３種盛り合わせ
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"大地と海の恵みの逸品" 本日の前菜３種盛り合わせ
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"大地と海の恵みの逸品" 本日の前菜３種盛り合わせ
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鱸×レモン締め「セビーチェ」
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鱸×レモン締め「セビーチェ」
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あらこ×イタリア チェントンツェ
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あらこ×イタリア チェントンツェ
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あらこ×イタリア チェントンツェ
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剣先烏賊×ショウガオイル
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剣先烏賊×ショウガオイル
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剣先烏賊×ショウガオイル
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真鰯×スペイン エグレヒオ
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真鰯×スペイン エグレヒオ
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真鰯×スペイン エグレヒオ
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真鰯×スペイン エグレヒオ
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真鰯×スペイン エグレヒオ
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〆鯖×金ゴマ油
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〆鯖×金ゴマ油
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〆鯖×金ゴマ油
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〆鯖×金ゴマ油
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〆鯖×金ゴマ油
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金目鯛×燻製オイル
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金目鯛×燻製オイル
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金目鯛×燻製オイル
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金目鯛×燻製オイル
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金目鯛×燻製オイル
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内堀醸造フルーツヴィネガー(ソーダ割り)
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"異国の香りとともに・・・" 山形県庄内浜からお届いた「口細鰈」のアクアパッツァ
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"異国の香りとともに・・・" 山形県庄内浜からお届いた「口細鰈」のアクアパッツァ
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"異国の香りとともに・・・" 山形県庄内浜からお届いた「口細鰈」のアクアパッツァ
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"異国の香りとともに・・・" 山形県庄内浜からお届いた「口細鰈」のアクアパッツァ
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本鮪赤身×ニンニクオイル
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本鮪赤身×ニンニクオイル
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本鮪赤身×ニンニクオイル
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本鮪赤身×ニンニクオイル
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本鮪赤身×ニンニクオイル
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白海松貝×ココナッツオイル
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白海松貝×ココナッツオイル
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白海松貝×ココナッツオイル
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白海松貝×ココナッツオイル
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白海松貝×ココナッツオイル
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"和と洋の融合" 「鰤」のソテーと色鮮やかな大根のサラダを添えて~爽やかなレモンのソース"サルモリーリオ"
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"和と洋の融合" 「鰤」のソテーと色鮮やかな大根のサラダを添えて~爽やかなレモンのソース"サルモリーリオ"
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"和と洋の融合" 「鰤」のソテーと色鮮やかな大根のサラダを添えて~爽やかなレモンのソース"サルモリーリオ"
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"和と洋の融合" 「鰤」のソテーと色鮮やかな大根のサラダを添えて~爽やかなレモンのソース"サルモリーリオ"
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"和と洋の融合" 「鰤」のソテーと色鮮やかな大根のサラダを添えて~爽やかなレモンのソース"サルモリーリオ"
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車海老×ベルガモットオイル
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車海老×ベルガモットオイル
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車海老×ベルガモットオイル
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車海老×ベルガモットオイル
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車海老×ベルガモットオイル
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海胆×ブラッドオレンジオイル
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海胆×ブラッドオレンジオイル
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海胆×ブラッドオレンジオイル
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海胆×ブラッドオレンジオイル
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海胆×ブラッドオレンジオイル
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テングダイ
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テングダイ
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テングダイ×ビアンコリッラ
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テングダイ×ビアンコリッラ
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テングダイ×ビアンコリッラ
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テングダイ×ビアンコリッラ
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テングダイ×ビアンコリッラ
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真鯵×ショウガオイル
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真鯵×ショウガオイル
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真鯵×ショウガオイル
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真鯵×ショウガオイル
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真鯵×ショウガオイル
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平貝×カメリナ油
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平貝×カメリナ油
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平貝×カメリナ油
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平貝×カメリナ油
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平貝×カメリナ油
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本日のデザート 自家製カステラ アングレーズソースと宇治抹茶 冷緑茶
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本日のデザート 自家製カステラ アングレーズソースと宇治抹茶 冷緑茶
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本日のデザート 自家製カステラ アングレーズソース
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本日のデザート 自家製カステラ アングレーズソース
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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
全国で活躍するレビュアー
飲食店専門の求人サイト
２０２１年６月
Instagram、https://www.instagram.com/xiaoshan7910/?hl=jaも宜しくお願い致します<(_ _)>
この日の夕食は銀座にて。
東京メトロの銀座駅で下車、A３出口から出て"銀座通り"から"みゆき通り"、"銀座三原通り"と進み、ビルの１２階に見つけましたのは、『米菜°sakura 織音寿し』さんというお店でした。
こちらは、
『食で、日本を元気に。
Energize Japan with food.
「野菜の気持ちになって」土を味わい、「魚の声を聞くために」海水を舐める
「アル・ケッチァーノ」オーナーシェフの奥田政行が、山形・庄内で生み出した愛する食材のための寿司「オイル寿し」
食材の持ち味を引き出す
《シンプルな塩とオイルによる調味 》 × 《 食材の共鳴 》が織りなす
無限大の組合せのハーモニーをお楽しみください
食材へのこだわり：生産者と一緒に、日本を元気に。
Love for ingredients. Energize japan with producers.』とのこと。
私は２０２１年６月５日にテレビ朝日で放送されました『食彩の王国 銀座のハチミツ』にて、『アル・ケッチァーノ』の奥田政行シェフが紹介されているのを見ておりました(｀･ω･´)ゞ
放送後、食べログ予約サービスよりすぐに予約させていただき、この日を迎えました。
エレベーターのドアが開きますとすぐお店、同じフロアには『銀座天音 志村政』さんというお店も併設されていました。
そして、なんとそちらの方では奥田政行シェフが常連様方への対応をされていらっしゃるではありませんかΣ(･ω･ﾉ)ﾉ！
まさか、いらっしゃるとは思ってもいなかったので、拝顔できてラッキーΣ(ﾟ∀ﾟﾉ)ﾉｷｬｰ
検温と手指消毒の上、こぢんまりとした店内カウンター席へ。
税込８８０円のサントリーオールフリーを飲みながら、この日いただきましたのは、税込１４，５２０円の織鶴コースで、その内容は、
①有明一番海苔×黒胡椒
スタートは一番海苔を軽く炙ってオリーブオイルと黒胡椒、シャリとあわせた１品。
海苔の香ばしさを黒胡椒が引き立ててくれていました(^0_0^)
②"大地と海の恵みの逸品" 本日の前菜３種盛り合わせ
２品目は彩りも美しい、赤海鼠の酢の物、山形だし風のサラダ、山形と鎌倉野菜のバーニャカウダという３種の盛り合わせが供されましたｶﾜ(・∀・)ｲｲ!
赤海鼠はコリコリっとした歯ざわりが心地よく、お酒が飲みたくなりました(´▽｀)
山形の郷土料理だし風のサラダは、やさしい味わいでございました。
久保店長のお話によりますと、山形野菜は女性的なやさしい味わい、鎌倉野菜は男性的な力強い味わいが特徴で、それをカリフラワーのピューレとこあみのソースで楽しませていただきました(●´ω｀●)
③鱸×レモン締め「セビーチェ」
山形産のヒラススギを細切りにした握りは、ペルーの代表的な料理セビーチェ風にレモン果汁でさっぱりと味わえました( *´艸｀)
④あらこ×イタリア チェントンツェ
高級魚アラは山形ではほとんど水揚げされることはなく、その幼魚あらこが揚がるのみとのこと。
そのあらこをイタリアのエクストラヴァージンオイルとあわせた握り。
写真はピンボケしてしまいましたが、若々しい白身の美味しさを楽しめました<゜)))彡
⑤剣先烏賊×ショウガオイル
山口県産の剣先烏賊はねっとりとした食感、ショウガオイルとあわせることで甘さを引き立てた美味しさを楽しめましたくコ:彡
こちらも写真はピンボケしてしまいました(;^ω^)
⓺真鰯×スペイン エグレヒオ
千葉県銚子産の真鰯はスペインのエクストラヴァージンオイルとあわせてありました。
脂ノリノリの鰯とオリーブオイルが絶妙な味わいを演出してくれていました(=ﾟωﾟ)ﾉ
⓻〆鯖×金ゴマ油
私の大好きな〆鯖は金のゴマ油とあわせてツヤツヤな握りに。
ゴマの風味が邪魔することなく、見事に融合していて絶品でございました(*σ>∀<)σ
⑧金目鯛×燻製オイル
千葉県産の金目鯛は軽く炙って香ばしく、燻製をかけたオイルとあわせてさらに風味を楽しめる味わいでございました( ´∀｀)b
⑨"異国の香りとともに・・・" 山形県庄内浜からお届いた「口細鰈」のアクアパッツァ
ここでアル・ケッチャーノらしいイタリアン的な１皿が供されました。
山形県でよく水揚げされるという鰈、その中の口細鰈と浅蜊、スイスチャード、自家製ドライトマトなどをあわせたアクアパッツァ。
やさしい出汁が五臓六腑にしみる美味しさでございました(。・_・。)ノ
ここで税込７７０円の内堀醸造フルーツヴィネガー(ソーダ割り)をいただきました。
⑩本鮪赤身×ニンニクオイル
一般的な赤身漬けとはまったく違う、トマトの種と塩の漬けタレに漬け込んだという本鮪の赤身は、能登半島珠洲の竹炭塩をアクセントに初めて体験する味わいに悶絶しました(*￣∇￣)ノ
⑪白海松貝×ココナッツオイル
いわゆる白ミル貝、正式にはナミ貝の水管を握りに、内臓を守る部位を刺身で、ココナッツオイルとイギリスのマルドン塩とあわせてありました。
水管はコリコリっと、刺身はやわらかさをと食感の違い、磯の風味とココナッツオイルのハーモニーを楽しみました(⋈◍＞◡＜◍)。✧♡
⑫"和と洋の融合" 「鰤」のソテーと色鮮やかな大根のサラダを添えて~爽やかなレモンのソース"サルモリーリオ"
イメージは火入れをすることでとぶ鰤の水分を京桜大根で補う、鰤大根とのこと。
サルモリーリオの酸味とオレガノのアクセントとともに、初めての鰤大根を楽しませていただきましたヾ(´▽｀*)ゝ
⑬車海老×ベルガモットオイル
左の身はパキスタンのパハール岩塩のみ、右の身はさらにベルガモットオイルを加え味変を楽しめる演出。
先に岩塩で車海老の甘みを引き立てた味わいを楽しみ、続いてベルガモットオイルが醸し出す得も言われぬハーモニーを楽しませていただきました(*＞∇＜)ﾉ
⑭海胆×ブラッドオレンジオイル
北海道礼文島の馬糞雲丹はまさかのブラッドオレンジのオイル、そこに花の塩をあわせてありました。
私はブラッドオレンジジュース大好きですが、雲丹とあわせたその酸味が初めてで、とても面白い美味しさでございました(๑´ڡ`๑)
コースに追加で、
⑮テングダイ×ビアンコリッラ
私は耳慣れないテングダイは熱帯魚みたいなビジュアルの魚とのこと。
その美しい白身をピアンコリッラというオリーブオイル、宮城県の伊達の旨塩とあわせてありました。
プリプリの歯ごたえ、白身の美味しさを楽しませていただきました(*^▽^*)
⑯真鯵×ショウガオイル
美しい鯵は相性抜群の生姜のオイル、能登 わじまの海塩とあわせてありました。
脂ノリノリの鯵、間違いのない美味しさでございました!(^^)!
⑰平貝×カメリナ油
平貝はカメリナ油、土佐黒潮天日塩 海一粒とあわせてありました。
磯の風味を引き立てる味わいを楽しませていただきました(*^。^*)
⑱本日のデザート 自家製カステラ アングレーズソース
鮨店として玉子焼をださない代わりにカステラがデザートという演出。
ほどよい甘さでフワフワしっとり生地、美味しくいただきました(#^^#)
⑲宇治抹茶 冷緑茶
少しの間、奥田シェフとお話もできてとてもラッキーでしたΣ(ﾟ∀ﾟﾉ)ﾉｷｬｰ
お会計は１７，８２０円、銀座のお鮨としてはかなりリーズナブルですし、オリジナリティ性の高い鮨を楽しませていただきました(^_-)-☆