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◎ 『La BOMBANCE 古宇利島』のシェフズカウンター
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◎ホテルのプールサイドからの夕日
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◎室内には綺麗な沖縄の花々が飾られている。
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◎海につながっているかのようなインフィニティプール。
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◎古宇利ブルーをイメージした敷物。
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◎先ずは生ビール。
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◎メニュー表も可愛い。
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◎ナーベラ(へちま)、毛蟹、島タコ、海ぶどうの土佐酢ジュレがけ。沖縄らしい一品。
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◎アカマツ(尾長鯛)、青パパイヤ音のやむにむソースがけ
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◎ペアリングは白ワインから。
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◎お椀は守礼門が描かれている。
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◎鰻の沢煮椀のシークワーサー仕立て
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◎ペアリングはソムリエにお任せ。親切丁寧なソムリエさん。
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◎サングリアワイン
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◎料理長の尾高さんは、『La BOMBANCE 』の姉妹店のスダチの料理長で、5月に沖縄に赴任してきた。
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◎握り寿司
☆車海老(古宇利島産)
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◎寿司も握れる千葉出身の若き料理人。人柄も良く優しい!
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◎本鮪(沖縄産)の握り
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◎煮穴子の握り
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◎ミミガーの和え物
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◎沖縄産枝豆の炊いたん
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◎澤屋まつもと 守破離 純米大吟醸
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◆鮑と雲丹と海苔(有明海)の貝包み焼き
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◎有明海の海苔と鮑のハーモニーが良い!
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◎もずくそーめん 大葉、潤菜
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◎もずくそーめんはさっぱりしていて美味い。
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◎赤玉ねぎ、ゴーヤのマリネ
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◎ブルゴーニュの赤ワイン
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◎沖縄のもとぶ牛を炭火で焼いて行く❗️
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◎もとぶ牛のヒレ肉すき焼き仕立て。
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◎島豆腐、島らっきょの天ぷら。黄身のソースにトリュフがけ。ヒレ肉は柔らかく美味い❗️
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◎山口県の澄川酒造場で特別に作ってもらっている古宇利島限定オリジナルの「東洋美人
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◎グルクンととうもろこしの土鍋ご飯
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◎グルクンは沖縄の人気の魚。とうもろこしもクレソンも地元産。
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◎一杯目はそのままで食べる。
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◎2杯目はお茶漬けにして頂く。
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◎〆は本鮪の海苔巻き
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◆デザート
☆パッションフルーツ
☆フロランタン
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◎コーヒー
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◎テーブル席
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◎バーカウンター
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◎夜のプールサイド
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◎ライトアップされたプールは幻想的
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◎ホテルの建物もライトアップされている。
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◎部屋のテラスで満天の星空を眺めながら、一人でのんびりとウィスキーを飲む。最高❗️
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沖縄古宇利島にオープンしたばかりのラグジュアリーリゾートホテル『One Suite THE GRAND』。
ホテルの周りはさとうきび畑に囲まれ、東シナ海の大海原を望める。
このホテルには、西麻布にあるミシュランガイドで星を獲得している創作和食の人気店『La BOMBANCE 』のレストランが入っている。
レストランは8席のシェフズカウンターと16卓のテーブル席があり、今夜はシェフズカウンターに座らせて貰い、贅を尽くしたシェフズカウンターで、古宇利島でしか味わえないやんばるの創作料理のコースを堪能した。
【La BOMBANCE 古宇利島の晩餐コース】
*コメントは写真に記載。
◆ナーベラ(へちま)、毛蟹、島タコ、海ぶどうの土佐酢ジュレがけ
◆アカマツ(尾長鯛)、青パパイヤのやむにむソースがけ
◆鰻の沢煮椀のシークワーサー仕立て
◆握り寿司
☆車海老(古宇利島産)
☆本鮪(沖縄産)
☆煮穴子(沖縄産)
◆ミミガーの和え物
◆沖縄産枝豆の炊いたん
◆鮑と雲丹と海苔(有明海)の貝包み焼き
◆もずくそーめん 大葉、潤菜
◆赤玉ねぎ、ゴーヤのマリネ
◆もとぶ牛のヒレ肉すき焼き仕立て、島豆腐、島らっきょの天ぷら
◆ご飯
☆グルクンととうもろこしの土鍋ご飯
☆本鮪の海苔巻き
◆デザート
☆パッションフルーツ
☆フロランタン
◆コーヒー
■飲み物
☆生ビール
☆ペアリング
◎白ワイン、赤ワイン、日本酒
◉シェフズカウンターの料理長の尾高さんは千葉県出身で、人柄がとても優しい腕の良い料理人で、カウンター越しにいろいろ話しをしながら楽しい食事ができた。
使われている食材のほとんどが地元沖縄産で、沖縄の食材と自然の豊かさをあらためて知った。
また、ソムリエと女性スタッフの対応も素晴らしく至福のひと時を過ごす事ができ、このシェフズカウンターに再訪したいと思った。
ご馳走さまでした。