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入口はわかる人にしかわからない。表に名前出てないし
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期待高まる内扉
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わくわくの時間
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久々の後ろ姿。エプロンに「泥」
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素敵な器
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馬肉のしゃぶしゃぶ ジロール茸とアワビ茸
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岩牡蠣とイチジクをライスペーパーて包んで。ソースがマカダミアナッツこミルク。上がローストしたマカダミアナッツとサマートリュフたっぷり。
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相変わらず美味しい、自家製のフォカッチャ
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めちゃくちゃ柔らかく煮た鮑の肝と、スッポンのコンソメ。キウイのソースと穂紫蘇。
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日本酒2漬け込んで、一夜干し、炭で焼いた伊勢海老。モロヘイヤに、海老の殻を焼いて粉末にしたのをたっぷりとかけて。ぷりぷりで、香ばしくて、めちゃくちゃ美味しかった。
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白甘鯛をなんと生ハムで〆て、燻製。金華ハムのスープ。すだちをすって。
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オレイン55の和牛のヒレ肉。 ソースがシェリーと山椒。ローストしたらっきょうを刻んで。デラウェアも。
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暖かい桃のパスタ。干し貝柱の出汁をかけて。柚子とペコリーノ・ロマーノをたっぷりかけて
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美味しいフォカッチャを使って卵サンドを作ってくれる
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お土産。卵溢れてるやん
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ちょっと暖かいうちに頂いた。めちゃめちゃトロトロてしあわせ。
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ジェラートはマッシュルームとラム酒。最後まで泥川らしい繊細なお味。
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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
本当に、素材の組み合わせ、味の繊細さ‥。
泥川ワールド堪能でした。