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神戸御影のマモンエフィーユのカナッペ(左上) 岡山・吉田牧場のカチョカヴァロ× 広島・三国屋の二番海苔(右) オメザンベーカリー黒胡椒のラスク× 大和肉鶏の生ハムとキャビア(左下)
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ミニ照り焼きバーガー(右) 季節のキムチ(左)(
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梶谷農園さんのベビーリーフのサラダ 鶏皮のクルトンのせ(左) MATUMAEZUKE 〜YAMATO H.K style~ (左)
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大和肉鶏を柑橘果汁で酢〆 季節のドライフルーツとともに
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抱き身
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新解釈のねぎま
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上もも(ドライピッキング)×親三角の漬け
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手羽先
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季節の彩り野菜(左) 鶏のタタキのグラニテ(右)
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農林水産大賞受賞のブラウンマッシュルーム
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ひざ皮・ドライピッキング
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砂ずりのミルフィーユ
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新玉ねぎの冷製ポタージュ
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フランス産 小鴨
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酢〆した伊勢赤鶏の笹身
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追い串:みかわ(ドライピッキング))
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追い串:真実のソリ(ドライピッキング))
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追い串:偽りのソリ(ドライピッキング))
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追い串:にのうで(ドライピッキング))
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飛来幸地鶏と大和肉鶏の清湯
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卵かけ御飯 ~宮崎 小林市 だまってたべて魅卵ね~
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卵
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TKG
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昔懐かし夜店の飴~季節の果物(キンカン)で~
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いちごのソルベと季節の果物(リンゴとオレンジ)
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唯一無二コースメニュー①
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唯一無二コースメニュー②
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唯一無二コースメニュー③
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唯一無二コースメニュー④
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唯一無二コースメニュー⑤
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唯一無二コースメニュー⑥
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【訪問日】土曜日 18時50分
【待ち時間】0分(予約)
【注文品と価格】唯一無二コース(写真参照) 12,000円
【並んでまで食べる価値】★★★★★(満点)
【感想】
・フレンチと焼き鳥を融合したようなコースで、他店にはない、まさに唯一無二の料理でした。
・焼き鳥はドライピッキング[放血しない首折れ鶏を1週間熟成させて、ハンドピッキング(羽根をむしる行為)し、血液(旨味)を鶏の体に回す事と湯につけてピッキングしない事で、完璧に旨味を身にとどめた]した鶏肉もあり、濃厚なドライピッキングされた親鶏の旨味を堪能できます。
・焼き鳥はちょうどよく焼かれていて、特に皮がついている串は抜群に美味しいです。
・趣向を凝らした前菜やデザートも十分に満足できる内容です。
・卵かけ御飯は米の硬さ、臭みのない卵の旨味が凝縮されていて、かなりの逸品です。
・マスターは気さくな方で、こだわりを色々と教えてくれます。話しかけると嬉しそうでした。
・食事の提供時間もナイスなタイミングで店員さんも丁寧、トイレもきれいで、かなりレベルが高いお店です。
・近々(2023年)にはシンガポールに分店を開店させるそうです。