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本日使用のお肉の紹介がありました。
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前菜
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オリジナルクラフトビール「風土」で乾杯!
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サイン
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内観①
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雲丹の旨味が堪りません!
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北寄貝と桃のキムチ
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びえい和牛サーロインとろけるユッケ
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オリジナルクラフトビール「風土」
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風のヴィンヤード シャルドネ
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知床和牛厚切りハラミ・知床和牛厚切りタン
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厚切りタン焼いて頂きます。
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知床和牛厚切りタン
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2カット目は橙を絞って。
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風のヴィンヤード メルロー
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厚切りハラミ焼いて頂きます。
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知床和牛厚切りハラミ
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2カット目は柚子の香りのわさびを添えて。
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知床和牛フィレシャトーブリアン
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シャトーブリアン焼いて頂きます。
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焼いたあと少し時間を置きます。
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知床和牛フィレシャトーブリアン
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2カット目は本山わさびを添えて。
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自家製水キムチ
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風のヴィンヤード ピノ・ノワール
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蝦夷鮑のすり流し
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牛ミノ
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肝のソースで頂きます。
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びえい和牛イチボ
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和牛イチボ焼いて頂きます。
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びえい和牛イチボ
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びえい和牛イチボ
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月浦ドルンフェルダー 樽熟成
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北海道和牛フィレステーキサンド
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フィレがパンと一緒に温められます。
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焼きあがりました。
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北海道和牛フィレステーキサンド
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びえい和牛サーロイン焼きしゃぶ
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サーロイン焼いて頂きます。
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びえい和牛サーロイン焼きしゃぶ
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和牛肉茶漬け
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酢橘冷麺
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ウーロン茶
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ピスタチオのティラミス・ブルーベリーのジェラート
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内観②
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内観③
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内観④
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暖簾
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この日のお品書き
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会員制・紹介制の北海道和牛にこだわったお店です。
お誘い頂き伺いました。
シックな雰囲気の店内、ワインセラーには多くのワインが用意されており、これから始まるコースに期待が高まります。今回は18,000円のコース。
最初は
「オリジナルクラフトビール風土」で乾杯!!シャンパンに近い味わいのビールです。
「前菜」。
「治療した雲丹とカリフラワーのスープ」「自家製生ハムセシーナ」「知床和牛テール肉のリエット」の3品とその後「海鮮と果実のキムチ」。水分を昆布出汁と入れ替え治療したという雲丹、甘い風味が最高。口の中で何度も旨味を嚙み締めた生ハムセシーナも味わい深い。キムチは北寄貝と桃。前菜から感動しました。
飲み物はその後ワインに替えて料理に合いそうなものを4種類楽しみました。
「特選」。
「びえい和牛サーロインとろけるユッケ」。卵黄を崩して頂きます。とろけるような口当たりが最高です。
「塩焼肉」。
「知床和牛厚切りタン」「知床和牛厚切りハラミ」。タンは噛み締めるほどに旨味を感じる。ハラミはとても柔らかい食感、それぞれ1カット目はそのまま味わい。2カット目は肉に合うものを添えて頂きました。焼き手の方は最適な美味しさを提案してくれます。
「特選焼肉」。
「知床和牛フィレ シャトーブリアン」。とてもキレイな「サシ」が入っています。焼いたあとは、余熱利用で食べ頃になった状態で切り分けて頂きました。ミディアムレアですね。特製の「北うし醤油」をつけて頂きます。
この後「自家製水キムチ」の提供です。唐辛子の色がついていないキムチは初めて!
「口替わり」。
「蝦夷鮑のすり流し」。鮑は2~3時間程、昆布出汁で炊いているとのこと。ソテーした「えりんぎ」とともに、濃厚な肝のソースに絡めて頂きます。肝のソースはそのまま残して、牛ミノを入れて楽しみました。
「タレ焼肉」。
「びえい和牛イチボ」。こちらは赤身が多めです。しっとりとした食感、たっぷりのつけダレで味付けされていますね。
「特選」。
「北海道和牛フィレステーキサンド」。モモ肉に近い部分のフィレ肉とのこと。フィレ肉がパンと一緒に焼かれて食べ頃を切り分けて頂きました。柔らかいですね。パンとのバランスも絶妙です。
「特選」。
「びえい和牛サーロイン 焼きしゃぶ」。サーロインのサシがとてもキレイ!出汁とすだちとともにさっぱり頂きました。
「食事」。
「酢橘冷麺」か「肉茶漬け」から選べるとのこと。僕は「酢橘冷麺」を頂きました。
さっぱりと頂けて焼肉の〆にはピッタリですね!
「甘味」。
「ピスタチオのティラミス」、「ブルーベリーのデザート」。人気のピスタチオをティラミスにするって手が込んでます。最後まで満足できました。
こんなにレベルの高い焼肉のコースを頂いたのは初めてです。コース終了までは3時間半程でしたが、時間を忘れて美味しいお肉を頂きました。
どなたかに招待されないと伺えないお店。今回伺い料理のレベルの高さに感動です。夢のような時間を過ごさせて頂きました!ごちそうさまでした。