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一貫して薪焼で食材の火入れを行うお店。
主張しすぎず洗練された店構えで、店内も品がありながら緊張しすぎず食事が出来るどこかほっとする空間です。ソムリエの方もとても親切で、お話をお伺いしながら楽しく食事ができるのも嬉しいところ。
さて、薪焼ですが、時間を掛けて熾火を最適な温度になるよう調整しているとのことで、その手間暇、そして職人技に感動します。火入れも素晴らしく、一品目のバターの燻製から感動しっぱなし。バスク豚は赤みが強く、牛肉と間違えかねないほど。それを丁寧に火入れしていて、ビックリするほどナイフの入りがスムーズ。旨味もたっぷり。不要な脂が落とされているのと、素材の良さが相まって、全くくどくありません。貝類の火入れも抜群。鮑も本ミル貝もそれぞれの食感が出ていて、味付けもとても品があり美味しかったです。どのお料理も塩加減がばっちり決まっていて、五味のバランスが非常に良いお料理でした。
デザートにまで薪焼の技術が詰め込まれており、最後まで堪能させて頂きました。
ご馳走様でした。