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霧島山麓ポークのソテー
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真鯛のポワレ ソースブールブラン
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紅はるかのポタージュ
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ケンケン鰹のサラダ
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レーズンバター
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クレームブリュレ
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エスプレッソ
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ケンケン鰹のサラダ
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紅はるかのポタージュ
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パン
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真鯛のポワレ ソースブールブラン
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霧島山麓ポークのソテー
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クレームブリュレ
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エスプレッソ
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ディナーメニュー
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ハートランドビール
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ケンケン鰹のサラダ
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紅はるかのポタージュ
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パン
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Dom.Bassac Tranquille Blanc
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真鯛のポワレ ソースブールブラン
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Dom.Bassac Tranquille Blanc
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真鯛のポワレ ソースブールブラン
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パンとブール
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パン
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Dom.Bassac Tranquille Rouge
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霧島山麓ポークのソテー
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Dom.Bassac Tranquille Rouge
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霧島山麓ポークのソテー
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スコッチのハイボール
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レーズンバター
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スコッチのハイボールとレーズンバター
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クレームブリュレ
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エスプレッソ
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クレームブリュレ
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エスプレッソ
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Restaurant『aila』
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住之江の地で唯一無二のフレンチレストランという『aila』さんへ初めて寄せていただきました。カウンター席に席を取らせていただきアペリティフ代わりにギン冷えのハートランドビールで渇いた喉を潤しリーズナブルなディナーコースをいただきました。オープンキッチンスタイルの厨房内で腕を揮われるのは久保田好則オーナーシェフ、コースは和歌山那智勝浦産の『ケンケン鰹(カツオ)』のカルパッチョのアミューズからはじまり鹿児島県産の『紅はるか』のポタージュへと繋がれ魚料理のポワソンには『白茄子(シロナス)』にカリフラワー、ブロッコリーにエピナール等のガルニチュールが添えられた京都丹後産の『真鯛(マダイ)』のポワレのソースブ―ルブラン、表面はカリッと中はソフトにと理想的に焼き上げられており王道のソースとともに美味しくいただきました。肉料理のヴィアンドには鹿児島霧島産の『霧島山麓(キリシマサンロク)ポーク』のロースのソテー、舞茸(マイタケ)のガルニ。ソースはフォン・ド・ヴォーにコルニッションとマスタードを加え塩とコショウで味を調えたソース シャルキティエール。薄切りのロース肉を焼くと兎角、火が入り過ぎ硬くなりがちですが内側はしっとりと仕上げられておりシェフの腕前を垣間見ることができました。ポワソンはフランス ランドッグのナチュールワイン『Dom.Bassac Tranquille Blanc』とともにヴィアンドには『Dom.Bassac Tranquille Rouge』ともに味わい、アラカルトメニューの中から無性に食べたかった『レーズンパター』とともにスコッチの濃い目のハイボールを間にいただきデセールの『クレームブリュレ』カッフェに『エスプレッソ』をいただきました。原材料費の価格高騰が続く中、4,400yenという破格な値段設定をされている『aila』さん。その値段とは裏腹にしっかりと手を抜かずに造られたソースと料理に頭が下がります。住之江で生まれ育ったというオーナーシェフの地元愛が感じられる今年で開業8年目という地域密着型のカジュアルフレンチ『aila』さん。料理からホールまで孤軍奮闘ワンオペで切盛りされるオーナーシェフが最高のパフォーマンスで愉しませてくれる噂に違わぬ佳き店でした。