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神経〆ブダイとナギナタコウジュのサラダ仕立て
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ホシエイ生レバー麻辣和え
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神経〆シュモクザメ紅油ソース
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花ズッキーニ コガネヤマドリタケ ムラサキヤマドリタケ 天然ウドの葉
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神経〆アカハタの広東蒸し タマゴタケ キタマゴタケ 空芯菜
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ヤマドリタケモドキ春巻き
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ホシエイとカワミドリの自家製豆板醤四川煮込み
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鱧(はも)とカワリハツタケのスープ
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クロモジで燻した鳩
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すっぽんと山椒の小籠包
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土鍋ご飯(アカハタ頭、アシタバ、真竹、トコブシ、アイタケ、ジャスミンライス)
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土鍋ご飯(アカハタ頭、アシタバ、真竹、トコブシ、アイタケ、ジャスミンライス)
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天然きのこポルチーニ煮込み麺
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ピリ辛餡掛けタンメン(真竹、夏キノコ、イノシシ腕肉)
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ヌメリスギタケモドキ酸辣湯
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天然クレソンのグラニテ
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長谷川さんが採った夏キノコ(ヤマドリタケモドキ、カワリハツタケ、ムラサキヤマドリタケ、コガネヤマドリタケ、ヌメリスギタケモドキ、アイタケ、タマゴタケ、キタマゴタケ)
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黄中皇10年
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客家 生姜
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白牡丹
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逗子駅近く。
中華料理店。
食べ友と訪問。
4人で、「長谷川さん特別コース」(15,000円、内税)。
ちなみに長谷川さん(長谷川大樹氏)は、
全国の高級レストランに魚を卸す「さかな人」の代表。
魚だけでなく、山の幸にも精通されており、
普段我々が口にしない食材(放置されたり捨てられている食材)にスポットライトをあて、
様々な食材と共にその味や食べ方をお店に伝授していらっしゃる。
そのお店のひとつが、こちら「せろりや」。
今回の「長谷川さん特別コース」は、
その長谷川さんが「せろりや」に卸した食材がふんだんに使われており、
その料理が次から次へと出てくる贅沢なコース。
食材の主役は、魚を中心に、野菜、野草、天然茸。
野菜、野草、茸は、各々の尖がった特徴がイキイキと活かされる。
そのため、全体的に味付けは軽やか。余計な油分もない。
所謂ヌーベルシノワ的な料理。
いや~すごい。
コースの最初はとても軽い味わいで、徐々に重厚感を増していく。
最後のご飯もの、麺ものは、多くの中華料理店では付け足し的なものになりがちだけど、
こちらでは、全速力でお店の特徴を表した逸品。
満足度が非常に高い。
密かに感動しました。
個人的に、ツボでした。