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吹上の春岡にあったステーキ&ワイン尾乃道。
自宅から近くて最も遠いお店である。
(お値段的に敷居が高く遠い存在)
そんな尾乃道が東区泉1丁目に移転し
立派な建物になりパワーアップして営業再開。
運良く移転後の尾乃道で食事会に参加できる事になり
喜び勇んで来ました。
店内に入れば、以前のお店と同様の作りでカウンターがメイン。一番奥に、春岡のお店から移設したステーキ炉が設置されて雰囲気は綺麗で豪華だが印象は引き継がれているそうです。ステーキを焼く炉は引越しに100万以上かけて移設した大切な財産とマスターは語っていた。
料理はお任せで常連さんと伺ったのでメニュー名は言われずに各皿を手渡しされるサーブ。高級料理店の割にはそういうところは少しガッカリ。
さて、料理の方は前菜からとても素敵な一皿。
ゴロッと大振りな鮑がとても柔らかく塩味が身にしっかり染み込んだ下味のつけ方が抜群。ぷりぷりの海老の身にさわやかなチリソース。
蟹とアボカドのサラダはアボガドのまったりした食感に蟹の風味がとても良く合います。
タンシチューはほろほろになるまで柔らかく仕上げられてシチューの濃厚さが牛タンを更に美味しくさせている。
ステーキは人数分の塊肉を食べる1時間前から仕込み、そして炭火で一気にカリッと表面をコーティング。表面を固めてからは寝かしてゆっくりと余熱で火を通し、そしてまた表面を仕上げる焼き方で約1時間かけて仕上げていく。
肉はじっくりと時間をかけて焼くほど肉の中に旨味が閉じ込めることができて肉も柔らかくし上がる。
全くクドさがないステーキはしっとりした肉質とカリッとした表面の食感がとても美味しい。確かにこれだけのステーキを食べたことは正直ない。
〆のご飯物はガーリックライスとカレーから選べる。
私はガーリックライスを注文して、同席したお客さんに一口づつ交換して味比べ。ステーキ屋の〆はやはりガーリックライスかな。
ガーリックをふんだんに使って、肉の旨味を出すために脂身と一緒に炒めて味を脂に染み出させてガーリックチャーハンを作っていく。最後の〆としては最高だ。
流石に全国からこちらのステーキが食べたいと訪問してくるお店だけに料理の技と味わいは格別に美味しかった。自分で頻繁にこれるお店ではないが念願のお店に来ることができて、目標がクリアーされた喜びは大きい。
最後に特別にVIPルームと個室を見学。
また、機会があることを願いたい。
【本日のメニュー】
●前菜:蒸し鮑、海老のチリソース、蟹とアボガドのサラダ
●刺身
●タンシチュー
●ローストビーフ
●サラダ
●ステーキ
●ガーリックライス or カレー
★赤ワインをお任せで3本