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温泉玉子を割ってサーロインと一緒にハムッ(^◇^)
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なんだか卵黄の女風呂に日焼けしたブリスケが闖入したみたいっす、アハッ\(//∇//)\
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タン元はじっくりと炙ります。すると自身の脂で表面がカリッカリに変身
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絞めのご飯です。贅沢にも馬糞ウニ、ズワイ蟹、牛肉、イクラ何トッピング
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ハラミです。この焦げ目から漂う匂いが好き
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ユッケと馬糞ウニのコラボ
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その黒手袋で首を絞められたい、アハッ\(//∇//)\
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淡雪塩がトッピング
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甘海老とユッケをパイ生地で挟み、馬糞ウニとキャビアをトッピング
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すき焼きのサーロイン。鳥取の黒毛和牛。白い粉は甘味を添加するてんさい糖です
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すき焼きのサーロインは畳んだ状態で上下焼き
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春菊タレに潜らせて更に加熱
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春菊の微塵斬りの醤油ベースタレ
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温泉玉子
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温泉玉子の横にすき焼き春菊タレサーロインを寄せます
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塩焼肉の三点盛り
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ウチモモです。福島の黒毛和牛です
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USプライムの塩ハラミ
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USプライムのタン元厚切り
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タン元です
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タン元です。表面はカリッカリ、内側はジューシーなまま
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ハラミです。こちらもしっかり焼きで供します
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ハラミはウンマイ\(//∇//)\
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箸休めの塩キャベツ。後ほど焼肉のウチモモに挟みます
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ウチモモも軽く表面を炙るだけ。これから拡げて中に塩キャベツを挟みます
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ウチモモの塩キャベツ巻きの完成。チョー、ヘルシーかも(^◇^)
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キムチとナムルです
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特製ホットサンド。中には刻んだローストビーフが眠っています
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袋に入れてハムハムハム
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この後自家製タルタルソースとハラペーニョが肉に合う
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タレ焼きの三点盛り。いずれも福島の黒毛和牛です
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ブリスケです
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ランプです。フィレよりは弾力有り
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フィレです
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フィレは柔らかいので筋肉が解けました
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ランプです
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ランプは表面を軽く炙るだけ
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ブリスケです。肩バラかな?
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ブリスケ用の新作香味タレ。これは、飲める\(//∇//)\
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新作香味タレにブリスケを投入
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大盛りで二膳ほどいただきました
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二膳目です
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デザートのプリン
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ハーシーズのチョコレートのような香りが心地良い
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最初はスッキリとレモンサワー
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とうもろこし茶です最後はスッキリと
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入り口
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火曜日の夜です。
恵比寿です。
天気予報通りに氷雨の降り始めた中、雨傘を片手に日比谷線の駅からノテノテノテ。坂道を登った右手の建物にようやく辿り着き、傘を畳んで一休み。
今夜は凡そ八ヶ月ぶりのこちら、【恵比寿 うしみつ】さんにお伺いしました。と言うのも七周年を機に新作メニューが登場とのこと。
えっへぇ、なんやろ?
別にこれまでのお皿で十分美味しいのになぁ・・・、でも日々の進化を止めないのが【うしみつ】一門の基本の基。
さてさてそれでは本題です。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。
<まとめ>
こちらの焼肉というか、肉懐石のような仕立てが口に合うラッコ。
これまでも、ええっ、というような驚きとともにその新たな味覚の地平に感動してきましたが!今夜の新作は更に凄かった、アハッ\(//∇//)\
中でも、
・温泉玉子とサーロインのコラボ
・ウチモモの塩キャベツ巻き
・ブリスケの新香味タレ
の三点は、ラッコの小さなハートを見事にズッキュン!
<七周年記念コース>
⚫︎ウニユッケドッグ:
・外腿:群馬
・淡雪塩
⚫︎パイキャビアユッケ:
・外腿:群馬
・甘エビ
・キャビア
⚫︎箸休め:塩キャベツ
⚫︎すき焼き:
・サーロイン:鳥取産
・温泉玉子
・春菊タレ:てんさい糖
⚫︎焼肉:塩
・牛舌:厚切り、レモン、タン元、USプライム
・ハラミ:USプライム、ニンニク塩タレ
・内腿:山葵、塩キャベツ、福島
⚫︎もやしナムル
⚫︎白菜キムチ
⚫︎ホットサンド:
・ローストビーフ
・自家製タルタルソース:ハラペーニョ
⚫︎焼肉:タレ
・ブリスケ:福島、香味タレ
・ランプ:福島、柚タレ
・フィレ:福島、醤油タレ
⚫︎ご飯:
・ウニ
・蟹
・イクラ
・和牛
⚫︎デザート:チョコレートプリン
<飲み物>
・レモンサワー
・ハイボール:倉吉、シェリーカスク
・玉蜀黍茶