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山形村短角牛リブロースの味比べ
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山形村短角牛リブロースの味比べ
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白トリュフのリゾットと香草
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白トリュフのリゾットと香草
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エシレバターを使った白トリュフのリゾット
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焼茄子と香茸と舞茸のピュレと焼香草
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焼茄子と香茸と舞茸のピュレと焼香草
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焼茄子と香茸と舞茸のピュレ
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香茸と舞茸のピュレ絶品
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山形村短角牛リブロースの味比べ
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山形村短角牛リブロースの味比べ
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冬菇椎茸
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ライ麦のカンパーニュ
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栗のジェラートとピスタチオのジェラート
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栗のジェラートとピスタチオのジェラート
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イタリア産 ピスタチオのジェラート
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フランス産 栗のジェラート
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エスプレッソ
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焼落花生
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焼落花生
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焼落花生
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白トリュフのリゾットと香草
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白トリュフのリゾットと香草
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焼茄子と香茸と舞茸のピュレと焼香草
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ライ麦のカンパーニュ
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山形村短角牛リブロースと冬菇椎茸
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エスプレッソ
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栗のジェラートとピスタチオのジェラート
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自家製の炭酸水
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焼落花生
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白トリュフのリゾットと香草
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自家製落花生と桑原シェフ
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白トリュフのリゾットと香草
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自家製の炭酸水
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桑原オーナーシェフ(掲載了承済)
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焼茄子と香茸と舞茸のピュレと焼香草
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ライ麦のカンパーニュ
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葡萄ジュース
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山形村短角牛リブロースの味比べ
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山形村短角牛リブロースの味比べ
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葡萄ジュース
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栗のジェラートとピスタチオのジェラート
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エスプレッソ
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ドリンク メニュー
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ジェラート メニュー
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岩手県産 楢木の黒炭
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PayPayで支払い
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AZUMANE SOKO_ Entrée
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AZUMANE SOKO_
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休日日曜日のランチは久しぶりに『AZUMANE SOKO_』さんへと足を延ばさせていただきました。桑原オーナーシェフ御夫妻に満面の笑みでお出迎えをいただきジェラテリアの奥にあるレストランのカウンター席へ。奥様の御実家で或る水分地区の拘りの生産者により造られた大粒の生落花生(ナマラッカセイ)を茹でた後に炭台の上で香ばしく焼かれた落花生(ラッカセイ)からスタートした後に水分産の米とエシレバターを使った絶品な白トリュフのリゾット、白トリュフの香りと直前削られたトリュフはひと足早い桑原シェフからのクリスマスプレゼント。更には桑原さんの自宅で造られたという茄子(ナス)を使い香茸(コウタケ)と舞茸(マイタケ)のピュレとともに炭火料理され焼いた香菜(パクチー)をトッピングして供された日本人のDNAを刺激する焼茄子(ヤキナス)をいただいた後は柿木畜産さんのいわて山形村短角牛(ヤマガタギュウタンカクギュウ)のリブロースの炭火焼の味比べをいただきました。大きい方は数日間寝かせたものであり小さい方は一ヶ月以上エージングされたもの。炭火焼には若い肉よりも熟成された肉の方が断然美味。車での訪問でしたゆえ軌跡の水とも言われる水分の一部の場所で味わう事が出来る自家製の炭酸水(タンサイスイ)と山形県南陽市の新関家に代々伝わるデラウェアの葡萄(ブドウ)ジュースとともにいただきました。そしてデセールには『AZUMANE SOKO_』さんのフランス産の栗(クリ)のジェラートとイタリアシチリア産のピスタチオのジェラートをエスプレッソのダブルの上をゆくトリプルとともに堪能させていただきました。イノベーティブ的な桑原さんの料理、食べれば納得するかと。やはり炭火焼された牛肉は『AL CENTRO』さん同様ソースでは無く塩だけでも充分に美味しいと自分は思います。水分産のライ麦を使い焼かれたカンパーニュもとても美味しくいただき大満足の休日の昼下がり。