日本一旨いコラーゲンソースいっぱいのフカヒレと瑞々しさと食感が堪らないシンプルな野菜炒め〜に加え…
隼の3月4月メニューには、少しサイズの
大きい点心師陳さんが目の前で作る中籠包
〜イベリコ豚と上湯スープが閉じ込められ
激ウマ、、
伊勢海老のエビチリは、フレッシュトマト
ソースとの相性が抜群、大きくカットした
身を口いっぱいにガッツリと、、
かもねぎ〜そんな上手い話はそうそうない
に例えられるほど相性の良い炭火焼きした
あいち鴨と埼玉の千寿葱、、
締めのチョイスにはシェフ自慢のつぶ貝の
オイルパスタと唐揚げ定食、、
天才肌を持つ吉田シェフ〜突出した才能がみなぎる料理は、纏まり良く内容も充実してバッチリ美味しい‼️

ご馳走様でした(^^)

本日のお品書き 75,000円
・漆黒
竹炭生地　北海道のバフンウニ、鷄腿肉、海老　
秋田のいぶりがっこ
・陳さんの中籠包
点心師陳さんが目の前で握って蒸したて小籠包　菅原農園のハーブ
・甘味の三重奏
淡路フルーツ新玉葱、白蝦、スターレットキャビア　
淡路フルーツ新玉葱のムース
・濃いめ
ハンマーヘッドシャークの尾ヒレのフカヒレ　コラーゲンソース
・強火〜スペシャリテ。
シンプルな野菜の塩炒め
・殷雷
岩手の銀の鴨　フォアグラ　最中
・酸×3＝　金柑　レモン　中国干し梅
・えびちり　天然伊勢海老　フレッシュトマトのチリソース
・かもねぎ。　あいち鴨の炭火焼き　埼玉の千寿葱
チョイス
・上湯麺
・たまご炒飯　ジャスミンライス
・つぶ貝のぱすた　つぶ貝と春野菜のオイルパスタ
・karaage 薩摩錦鶏(キンケイ) タルタルソース　菅原農園のハーブ　雪若丸(白米)
杏仁豆腐　干し柿とココナッツのソース
フォンダンショコラ2024
その他ドリンク

2

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2024/02訪問13回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥60,000～￥79,9991人

虜(￣O￣;)

中毒症状を抱え定期的に通っている隼さん、、特徴のある美味しい料理の中でも濃厚なネバネバコラーゲンスープに浮かぶフカヒレと野菜の瑞々しさやシャキシャキ食感が堪らない野菜の塩炒めは衝撃な美味しさ‼️

素直に隼君が創る味付けが大好き…
本日も中華料理の中でも高級食材と
して知られる吉浜の干し鮑、鮑の中
から溢れ出る旨味は衝撃的なもの…

そして上湯麺をはじめとする締めの
ご飯ものの種類の多さも嬉しい限り

残念ながら現在のところ夢遊病者の
様にここに通う自分から逃れる手段
が見つかりません笑笑

本日のお品書き 68,000円
シェフのおまかせコース 36,300円
・漆黒　五目揚げ餅　竹炭　北海道のバフンウニ　鷄腿肉　海老　秋田のいぶりがっこ
・とーすと　焼いたバケット　ロンサカパ(ラム酒) あん肝のペースト　氷見の鰤を紹興酒漬けにしたタルタル
・清澄　昆布〆したサワラの蒸し物
・濃いめと... ハンマーヘッドシャークの尾ヒレのフカヒレ　濃厚なコラーゲンソース　黒トリュフ
・強火　スペシャリテ　シンプルな野菜の塩炒め
・殷雷　最中の生地　アヒルの丸焼き　スペインのキャンディー
・口溶け　温州みかんのグラニテ　百合根のグラニテ
・12日間　吉浜産の干し鮑
・にらめっこ　獅子の頭位大きな肉団子
チョイス
・上湯麺
・たまご炒飯　ジャスミンライス
・上海蟹のとまとくりーむぱすた　上海蟹の濃厚なソース　フレッシュトマトチリソース
・白子麻婆　鱈の白子
(口福)
杏仁豆腐
フォンダンショコラ2024
その他ドリンク

2

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・漆黒　五目揚げ餅　竹炭　北海道のバフンウニ　鷄腿肉　海老　秋田のいぶりがっこ

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1

・とーすと　焼いたバケット　ロンサカパ(ラム酒) あん肝のペースト　氷見の鰤を紹興酒漬けにしたタルタル

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・清澄　昆布〆したサワラの蒸し物

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・濃いめと... ハンマーヘッドシャークの尾ヒレのフカヒレ　濃厚なコラーゲンソース　黒トリュフ

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1

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1

・強火　スペシャリテ　シンプルな野菜の塩炒め

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1

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1

・殷雷　最中の生地　アヒルの丸焼き　スペインのキャンディー

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1

・口溶け　温州みかんのグラニテ　百合根のグラニテ

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1

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1

・12日間　吉浜産の干し鮑

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1

・にらめっこ　獅子の頭位大きな肉団子

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1

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1

・上湯麺

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1

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1

・たまご炒飯　ジャスミンライス

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1

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1

・上海蟹のとまとくりーむぱすた　上海蟹の濃厚なソース　フレッシュトマトチリソース

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1

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1

・白子麻婆　鱈の白子

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1

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1

杏仁豆腐

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1

フォンダンショコラ2024

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2023/12訪問12回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥80,000～￥99,9991人

依存症‼️笑笑

2ヶ月振り十三回目〜胃袋をガッチリ掴まれ、夢遊病のように彷徨い通い続ける隼さん、、
本日は上海蟹の入ったおまかせコースを食べに伺いました(^^)

好きな順にイチオシはコラーゲンたっぷりの
フカヒレ…毎日でも口に入れたいトロトロ感
はマジやばい(￣O￣;)
二番目に強火、野菜が持つ瑞々しさが溢れる
、食感と一緒に楽しむ、、
そして四種類の締めのメニューからチョイス
…ご飯類や麺をはじめパスタ、リゾットなど
月替わりのメニューから好きなだけ数と量を
チョイス❗️

美味しく、楽しく、活気があり、おもてなし
に癒され…依存症の症状が頻繁に現れ医者に
通院を勧められて居ります笑笑

ご馳走様でした(^^)

本日のお品書き 86,000円
漆黒〜中身は北海道のバフンウニ、鷄腿肉、海老など
golden crab〜上海蟹　雌の紹興酒漬け
抑制効果〜赤睦の蒸し物　酸味と甘味をテーマ
濃いめ〜ハンマーヘッドシャークの尾ヒレのフカヒレ
スペシャリテ〜強火、シンプルな野菜の塩炒
殷雷　岩手の銀の鴨
SHIRO〜長崎島原素麺　ホースラディッシュ
虎河豚白子のカツレツ
w.t.x.o〜ホワイト・トリュフX.O醬　和牛ヒレ肉
上湯麺
たまご炒飯〜ジャスミンライス
白いかとぶろっこりーのぱすた
毛蟹のコラーゲンりぞっと
杏仁豆腐　
テリーヌショコラ〜紹興酒の香りを加えたテリーヌショコラ
コーヒー
その他ドリンク　ペアリング

1

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2

漆黒〜中身は北海道のバフンウニ、鷄腿肉、海老など

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1

golden crab〜上海蟹　雌の紹興酒漬け

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2

抑制効果〜赤睦の蒸し物　酸味と甘味をテーマ

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2

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2

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2

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2

濃いめ〜ハンマーヘッドシャークの尾ヒレのフカヒレ

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2

スペシャリテ〜強火、シンプルな野菜の塩炒

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2

殷雷　岩手の銀の鴨

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2

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1

SHIRO〜長崎島原素麺　ホースラディッシュ

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1

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2

虎河豚白子のカツレツ

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2

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2

w.t.x.o〜ホワイト・トリュフX.O醬　和牛ヒレ肉

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1

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2

上湯麺

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2

たまご炒飯〜ジャスミンライス

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2

白いかとぶろっこりーのぱすた

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1

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1

毛蟹のコラーゲンりぞっと

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2

杏仁豆腐

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2

テリーヌショコラ〜紹興酒の香りを加えたテリーヌショコラ

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1

コーヒー

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2023/10訪問11回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥60,000～￥79,9991人

神レベル笑笑

2ヶ月振り十一回目〜胃袋を鷲掴みにされている隼さん、、毎回ここに来ることをどれだけ楽しみにしていることか笑笑

隼の醍醐味は何と言っても大きな中華鍋を手足
のように操る吉田シェフのワンマンショー、、
ゴーゴー唸る火力の強いコンロを相手に中華鍋
が軽やかに宙を舞う♪
そんな躍動感に圧倒され、軽やかな動きに魅了
され、、まるで舞台劇を楽しんでいるかの如く
楽しい♬
そしてコラーゲン溢れるフカヒレとシンプルな
野菜炒めの美味しさと言ったら表現の出来ない
神レベル笑笑

9.10月のメニューに初登場した焼豚の仕上がり
も脳裏に焼き付き忘れられない美味しさ♬

食べ終えた瞬間、次またここへ来ることを夢見る僕は病的でしょうか❓

本日のお品書き 72,000円
おまかせコース 36,300円
五目揚げ餅　北海道のバフンウニ　鷄腿肉　海老
焼豚　初メニュー
スミイカ　春巻き　藁焼き
ハンマーヘッドシャーク　フカヒレ　日本一と思わせるコラーゲンスープの虜となっています笑
野菜炒め〜野菜本来の甘味を追求　塩　胡椒　片栗粉
金木犀　柿　桂花珍種　金木犀のジャムとゼリー　干し梅
松茸　中国雲南省　黒鮑　上湯スーブ　松茸と上湯スープをミキサーに掛けソースに
スライスした佐賀牛ヒレ肉　湯引き　温泉茄子揚げ浸し　ジャガイモのマリネ　香味ソース
上湯麺
たまご炒飯　ジャスミンライス
朝天唐辛子のペペロンチーノ
ぎゅーどん　温泉卵
杏仁豆腐　シャインマスカットソース
テリーヌショコラ
紹興酒他

0

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0

五目揚げ餅　北海道のバフンウニ　鷄腿肉　海老

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焼豚　初メニュー

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スミイカ　春巻き　藁焼き

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0

ハンマーヘッドシャーク　フカヒレ　日本一と思わせるコラーゲンスープの虜となっています笑

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野菜炒め〜野菜本来の甘味を追求　塩　胡椒　片栗粉

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最中

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金木犀　柿　桂花珍種　金木犀のジャムとゼリー　干し梅

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松茸　中国雲南省　黒鮑　上湯スーブ　松茸と上湯スープをミキサーに掛けソースに

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0

スライスした佐賀牛ヒレ肉　湯引き　温泉茄子揚げ浸し

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0

上湯麺

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0

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0

たまご炒飯　ジャスミンライス

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0

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0

朝天唐辛子のペペロンチーノ

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0

ぎゅーどん　温泉卵

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0

杏仁豆腐　シャインマスカットソース

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0

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0

テリーヌショコラ

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2023/08訪問10回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥80,000～￥99,9991人

中毒症状(･_･;

2ヶ月振り十回目〜もはや中毒症状を発症している隼さんの中華料理を食べに手の震えを抑えながら伺いました笑笑

濃いめと云う名のフカヒレやシンプルな野菜
炒めである強火をはじめ、二ヶ月毎に代わる
新メニューを楽しみに伺って居ますが…
僕の胃袋はギュッと既に握られている始末笑

変わって欲しくない定番メニューに、変化を
加えたバリエーション豊富なコースの布陣は
飽きの来ない隼らしい味わいが楽しい♪

そして締めのチョイスには誰もが好きな麺や
ご飯ものメニューが並ぶ…

美味しい上に、種類と量どちらも満足できる隼さんの中華料理〜既に次回の訪問を楽しみにしております( ^ω^ )

本日のお品書き 81,070円
おまかせコース 36,300円
①漆黒
糯米で作り煎った竹炭を混ぜて真っ黒した生地、中身は北海道のバフンウニ、鷄腿肉、海老、秋田のいぶりがっこ
②涼　
静岡産冷製活け天然黒鮑
③from 宮古
宮古八重山諸島産スジアラのガーリックソース蒸し
④濃いめ
ハンマーヘッドシャークの尾ヒレのフカヒレ
濃厚なコラーゲンソース
⑤強火〜スペシャリテ
シンプルな野菜の塩炒め
⑤強火〜スペシャリテ
シンプルな野菜の塩炒め
⑥殷雷
最中の生地、中身は香港のアヒルの丸焼き、梅のジャムでマリネ、フォアグラを紹興酒でマリネしテリーヌにしたもの
⑦どうしても…ぱすた
鹿児島県産アオサのりの冷製カッペリーニ
⑧馨香(けいこう) 香りが遠くまで漂う様
浜名湖産うなぎ、自家製の大根餅、自家製XO醬
香りは数種類の唐辛子、香辛料
⑨はんばーーーぐ
和牛と自家製干し肉のハンバーグ
和牛はサーロインの粗挽肉
⑩チョイス
・上湯麺
上湯スープと香港細麺のみのシンプルなスープヌードル
・たまご炒飯
ジャスミンライス、自家製XO醤
・冷やし中華"2023"
タレは根菜ベース
・かれーらいす。
黒毛和牛の牛スジ肉を使用した水を使わないカレーライス
⑪口福
・杏仁豆腐
・テリーヌ・ショコラ
紹興酒の香りを加えたテリーヌショコラ
ココナッツミルクで作った自家製のキャラメルを添えて
その他ドリンク

0

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0

①漆黒糯米で作り煎った竹炭を混ぜて真っ黒した生地、中身は北海道のバフンウニ、鷄腿肉、海老、秋田のいぶりがっこ

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0

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0

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0

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0

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0

②涼　静岡産冷製活け天然黒鮑

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0

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0

③from 宮古宮古八重山諸島産スジアラのガーリックソース蒸し

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0

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0

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④濃いめハンマーヘッドシャークの尾ヒレのフカヒレ濃厚なコラーゲンソース

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0

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0

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0

⑤強火〜スペシャリテシンプルな野菜の塩炒め

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0

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0

⑥殷雷最中の生地、中身は香港のアヒルの丸焼き、梅のジャムでマリネ、フォアグラを紹興酒でマリネしテリーヌにしたもの

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0

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0

⑦どうしても…ぱすた鹿児島県産アオサのりの冷製カッペリーニ

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0

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0

⑧馨香(けいこう) 香りが遠くまで漂う様浜名湖産うなぎ、自家製の大根餅、自家製XO醬香りは数種類の唐辛子、香辛料

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0

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0

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0

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0

⑨はんばーーーぐ和牛と自家製干し肉のハンバーグ和牛はサーロインの粗挽肉

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0

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0

・上湯麺上湯スープと香港細麺のみのシンプルなスープヌードル

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0

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0

ジャスミンライス、自家製XO醤

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・冷やし中華"2023" タレは根菜ベース

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・かれーらいす。黒毛和牛の牛スジ肉を使用した水を使わないカレーライス

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杏仁豆腐

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テリーヌ・ショコラ紹興酒の香りを加えたテリーヌショコラココナッツミルクで作った自家製のキャラメルを添えて

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2023/06訪問9回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥60,000～￥79,9991人

重症患者(￣O￣;)

本日六本木ディナーは3ヶ月振り九回目〜隼シェフが創り出すイノベーティブな世界に魅了され続け…本日も気づけば此方へ(￣O￣;)

中毒性の強い粘り気の強いとろみ食感や
濃厚な旨味が凝縮された味わいマックス
のコラーゲンスープはとても危険な料理❗️

一度嵌ったら抜け出すことが至極困難な
泥沼の世界に引き込まれてしまいます…笑笑

スペシャリテである強火〜シンプル極ま
りない野菜炒め、、匠の技による絶妙な
火入れから生まれ出す食感や瑞々しさ、
旨味、甘味は個体が本来保つ特徴を極限
までミガキ研ぐ❗️

締めにはチャーラーも楽しめ、徹頭徹尾
満足感が絶えない魅惑の世界…

食べ終えた早々、次の訪問を想像する自分は気づけば、既にヘビーユーザーと化して居るようですねぇ(￣O￣;)

本日のお品書き 68,365円
①漆黒
五目揚げ餅をアレンジ〜
周りの生地は竹炭を混ぜ、中身は北海道のバフンウニ、鷄腿肉、海老　秋田のいぶりがっこ
②香りの層
北海道産、特大牡丹蝦の紹興酒漬け
香りは紹興酒12年以外にレモングラス、バイマックル(昆布みかんの葉)、ライムなどでオリエンタルな香り
③出来たての・・・
熱々の宮崎地鶏　葱、生姜、シブレットを熱したピーナッツオイルをかけて作ったタレ

④濃いめ
ハンマーヘッドシャークの尾ヒレのフカヒレと濃厚なコラーゲンソース
⑤強火〜スペシャリテ。
シンプルな野菜の塩炒め。
⑥殷雷(いんらい)
意味は雷。
最中の生地中身は香港のアヒルの丸焼きスペインのキャンディー
⑦枇杷お口直し
枇杷は自家製オリエンタルシロップでコンポート上には枇杷のグラニテ
⑧旨味のグラデーション
脂の乗った太刀魚で愛知県産のあいち鴨のロースの生ハムを巻き中華のベニエ生地で揚げたもの
⑨交互に
鮑、万願寺唐辛子の肉詰め
鮑＝豊富なグルタミン酸、肉＝イノシン酸　交互に食べて頂く事で完成する一皿
⑩choice
・上湯麺　上湯スープと香港細麺のみのシンプルなスープヌードル
・たまご炒飯　米はジャスミンライス
一緒に自家製のx.o醬を
・冷製とまとくりーむぱすた
・ればにら。
韮、黄韮、葉ニンニク、モヤシ、丁寧に下処理をした新鮮な国産豚レバーで作る全力レバニラ　一緒に提供するご飯は山形県産、雪若丸
杏仁豆腐　マンゴーソース
紹興酒の香りを加えたテリーヌショコラ
ココナッツミルクで作った自家製のキャラメル添え
ペアリング

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2023/03訪問8回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥60,000～￥79,9991人

禁断の濃いめと強火と云う名の料理((o(^∇^)o))

本日広尾ディナーは4ヶ月振り八回目〜濃いめや強火と云う名の料理に魂を抜かれた僕が中毒患者の様に定期的に通う隼さん、、今月の新しいメニューも楽しみです((o(^∇^)o))

濃いめと云うフカヒレの姿煮〜こちらの濃縮した
コラーゲンスープの美味しさと言ったら…誰もが
中毒症状を起こす危険な料理(･_･;
そして強火と云うシンプルな野菜炒め〜野菜その
ものの個性を引き出す…水分や甘味、食感がダイ
レクトに伝わる瞬間の快感がヤバイ(･_･;

また今月出会ったスパイシーな愛知鴨のモモ肉と
胸肉の叉焼は北京ダックと焼豚の良いとこ取り、
更に隼君お得意のパスタ料理は春キャベツパスタ
そしてもホタルイカと筍のリゾット…と季節感も
織り込む♬

食べ終え禁断症状も治まりまた再発するみたいな
ルーティンに嵌ってしまったのかもせれませんね(･_･;

本日のお品書き 61,710円
シェフおまかせコース 33,000円
ペアリング
メニューは隼さんから頂いたものを掲載
①漆黒
香港の咸水角(ハムソイコゥ)という五目揚げ餅をアレンジしたもの。
周りの生地は糯米で作り煎った竹炭を混ぜて真っ黒に。
中身は北海道のバフンウニ、鷄腿肉、海老など。
秋田のいぶりがっこを入れて食感にもアクセントを。
生地はあえて甘味を強めに。
人は味覚の中でも甘味をかんじやすいのでまずは甘味で口の中を和らげ、中身は少し塩分を強めに。
具材も小さいながらに切り方を変えて飽きがこないように食感にも面白味を。

②蝦多士〜ハトシ〜
「ハトシ」は、明治時代に清国（当時の中国）から長崎に伝わった料理。
中国語で「蝦多士（ハートーシー）」と書くとおり、蝦＝エビのすり身を、多士＝食パンで挟み、それを油で揚げて作る料理で、当初は円卓を囲む卓袱（しっぽく）料理のなかの一品となっていた。
それを"隼"流にアレンジ。
通常は揚げて提供するものを揚げずに、蝦はフレッシュで甘味を。
パンは自家製の葱油を塗りながらオーブンで数回に分けて焼き、香りを移しながら油の旨味、香りをパンに吸収させる。
玫瑰露酒(バラの香り(野バラ)を移した酒)の香りを移したあん肝のペースト、富山のフレッシュの白海老を乗せ、柚子の柑橘の爽やかな香り、自家製辣油の香ばしい香り、中国青山椒の風味を乗せ、フレッシュさの奥に妖艶さをだした大人な海老トースト。

③ふわとろ
主に勝浦の金目鯛or愛媛の白甘鯛(今治の藤本さんより仕入れたもの)を使用。
一晩北海道真昆布で〆て魚の身に旨味を吸着させながら一度脱水。
翌日、葱油と卵白を使って表面を薄くコーティング (その時の身質、水分保有を見ながら調整)
乾燥蓮の葉を敷いた蒸籠で加水を兼ねて強火で一気にスチーム。
上には徳島、卵ソムリエ(小林さん)から取り寄せてる醤油に合う卵として、"和の究極"を温泉卵にしたもの。
ソースは日本、香港の醤油をブレンドしナンプラーなどでエスニックな香りを。
九条葱、千寿葱、生姜、和歌山のシラス屋の老舗「山利」さんから仕入れてる天日干しシラスを合わせ、レモングラスの香りを移した熱した油で香りを。
最後、山利さんのシラスを揚げたものを乗せて食感にアクセントを。
魚のフワッと感、卵のねっとり感、凝縮されたシラス旨味の出会いを一皿で表現させたもの。

④濃いめ
ハンマーヘッドシャークの尾ヒレのフカヒレ。
乾燥の状態から10日間かけてゆっくり戻す為、繊維の太さ、弾力が増す。
香ばしく焼いて上から濃厚なコラーゲンソース。
ソースは卵を産まなくなった親鳥、ヒナ鳥、鳥の脚のモミジ、アヒル。
12ℓの水分から3ℓ以下になるまで煮詰めて濃厚さを。
甘味として人参のペースト、コクと深みを増すためにフォアグラを入荷させたものを。
鍋で仕上げの際は通常の中華鍋だと鉄なのでソースが濃すぎるので直ぐに焦げるため、アルミ鍋を使用。
少し、香港の黒酢を加えて味を〆る。
提供後、土鍋での炊きたての餅米(新潟県、コガネモチ) を入れて、リゾット感覚

⑤強火
スペシャリテ。
シンプルな野菜の塩炒め。
敢えて旨味の素となる　肉、海産物はいれずに野菜本来の"甘味"を楽しんで頂く料理。
(一つ前の料理(濃いめ)で旨味成分は十分摂取している為立て続けに旨味を持っていくと食べ疲れがある為)
7種類の野菜を野菜に合わせて包丁を4本使い分けながらカット。
カットする時間も野菜本来の水分保有が高まる時間を逆算(提供時間とカットする時間を逆算してカットする)
野菜一つ一つに個性があるので、熱を加える温度、時間、順番を全て変えながら。
調味料は、塩・胡椒・胡麻油・水溶き片栗粉のみ。

⑥殷雷
いんらい。
意味は雷。
最中の生地のパリッと感を一つ目の雷と。
中身は香港のアヒルの丸焼き(焼鴨)
をイメージしたもの。
梅のジャムでマリネ、フォアグラを紹興酒でマリネし、テリーヌにしたものも加えてコクを。
食べていただくともう一つの雷が。
パチパチはスペインのキャンディー。
食べて口内の水分と反応しパチパチと響く(雷のイメージ)を。
日本人がお刺身に醤油をつける感覚で香港ではアヒルの丸焼きには梅のジャムをつけて食べます。
梅ジャムは　紀州梅、麦芽糖、パイナップル、ガリ(お寿司屋さんででてくるやつ)、アクセントとして一味唐辛子。
使用している鴨は　岩手の銀の鴨。

⑦ひとやすみ
お口直し。
北海道波田農場(ジャガイモ農家)さんの
"シャドークイーン"(サツマイモのような甘みのある紫色のジャガイモ) と浅利出汁で作ったポタージュ。
上には長葱の細切りをゆっくりと揚げて甘みと香ばしさを。
アクセントとして、黒薬味をかけたお口直し。
次の料理(メイン)は咀嚼感を与える為、敢えてここでは"噛む"という咀嚼感をなくし、甘みの余韻をもたせる冷たい一皿を。

⑧ざくむち。
ここで、一気に咀嚼感を。
黒鮑のカツレツ。
400g UPの特大の黒鮑ん2名で一個使用。
黒鮑はシェフのコネクションの全国各地の海人さんから届くもの。
(※ 市場に出ているものだと生け簀に一度入るので鮑が海から上がってからまた強く吸着し直してしまう為身の弾力が落ちる。)
生きた鮑を昆布、日本酒、紹興酒などで75℃で3時間スチーム。
スチーム後、常温に戻しゆっくりと冷ましながら身の弾力を残しつつ火入れ。
周りのパン粉は国産酵母の粗めのパン粉。
ソース①: 粗挽き黒胡椒と蜂蜜のソース
ソース②:黄金ピータン、新玉ねぎ、棷欖菜(ガムラムチョイ:香港のカラシナとオリーブのオイル漬け) で作ったタルタルソース
※ 黄金ピータン: 通常のピータンよりもクセが少なく、殻のまわりはオガクズではなく、茶葉やさまざまなスパイス(肉桂・八角・陳皮・花椒など)を纏ったもの。

添えてあるハーブは北海道菅原農園さんから頂いている香り高いものをアップルスウィートビネガー、柚子胡椒で作ったドレッシングで和えたもの。

⑨spicy鴨
愛知の鳥市生肉店の自社ブランド鴨"あいち鴨"を直接仕入れて香港の伝統的な焼き物として。
脂の甘みが強い、あいち鴨を身と骨の間に合わせ塩を擦り込み、麦芽糖、赤酢等を合わせたものを塗って一晩風を当てながら乾かし、焼き上げたもの。
提供部位は胸肉、モモ肉(モモは特に骨の周りの脂が美味しいので骨付きで提供)
周りには栃木県産"温泉茄子"で作ったソース。
上にはスパイシーガーリックで少しスナック感覚を。
モモ肉の部位は手でも召し上がって頂きたいのでフィンガーボールを提供。　ミント、広島レモンの香りを移したものを。

⑩choice
・上湯麺
上湯スープと香港細麺のみのシンプルなスープヌードル
上湯は調味料は使用せずに　親鳥、豚の赤身肉、金華ハムのみ。
スープを取る日の湿度、気温、気圧を見ながら取るようにし、クリアなスープの中にも力強さを。

最初の一口目だけ、あまり麺を揺らさずにスープを。
麺も、小麦でできている為その小麦が溶け出す前の一口目。　クリアなスープ"上湯"を楽しんでいただきたい為。

・たまご炒飯
米はジャスミンライスを。
炒めると香りが良い為。
卵は　卵ソムリエさんの所の　"和の極み" 玄米を肥料として旨味が強い"白い卵"、卵黄の強さが特徴の"スーパーゴールデン"
3つの卵を割合を決めてミックス。
＊10種類程　卵を取って10種類の炒飯を作ってみた結果。
葱は埼玉の千寿葱。　2つの切り方で二回に分けて。
まずは細かい葱を入れ、葱の香りを。最後に粗めの葱を加えて香ばしさ、食感の違いを。
一緒に自家製のx.o醬を。

・隼さんちのぱすた。
シェフの自宅(本当です！) で天日干した春キャベツ、干し肉で作るパスタ。
春キャベツは元々水分も多く、甘味が強いがそれをさらに天日干しをして脱水させて甘味を凝縮。
干し肉は中国伝統の腊肉(ラップヨ)
様々な香辛料、醤油、香港ロックシュガーで皮付き豚バラ肉を5日間漬け込んで汁から引き上げ、数日間風に当てながら天日干しをして旨味、味を凝縮させたもの。
揚げたベルギーエシャロットをのせてアクセントに。

・ホタルイカと春筍りぞっと。
富山のホタルイカ、春筍を使ったリゾット。
筍は備長炭を使って下処理
※筍のアク、エグ味の成分に含まれるシュウ酸、ホモゲンチジン酸はアルカリ性で分解を促せるので備長炭を使用してそれを緩和。
山形の雪若丸、ジャスミンライスをブレンドし、上湯で鍋の中で水分を飛ばしながら作るリゾット。
最後上から咸蛋(ハムタン)アヒルの塩漬け卵を削って風味を持たせたリゾット。

⑪口福
・杏仁豆腐　
杏子の種の核(南杏、北杏)を使用して作る本物の杏仁豆腐。
使用する水は富士の天然水、牛乳は高知、生クリームは北海道の47%、砂糖は大阪から取り寄せたもの。
ゼラチンも水分量に対して0.5%から1.5%まですべて0.1g単位で試した結果から導き出した柔らかさ。
種の核は一晩、富士の天然水に浸水。
次の日、蒸籠で蒸して柔らかくし常温になってからミキサーにかけ、サラシで裏漉し。
※ せっかく常温に下げた核をミキサーでそのまま回すとミキサーのモーター熱で核にストレスをかけてしまうのでミキサー本体を冷蔵庫に入れて冷やしたものを使用し、熱伝導の負荷を和らげる。
作る時、保存、提供する皿、全てガラスにして香りがとばないように。
(ステンレスだと香りが飛びます。)

ソース: 静岡県掛川市の農園さんから取り寄せてるキウイと香辛料の香りを纏わせた自家製のシロップで作ったジャムを。
程よい酸味と奥行きのあるキウイジャムとして。

・テリーヌ・ショコラ
紹興酒の香りを加えたテリーヌショコラ
提供時、カット後断面にカソナード(サトウキビ100%のブラウンシュガー)をかけてバーナーで炙って表面をキャラメリゼに。
※ バーナーで炙る際もただそのまま炙ってしまうと、バーナーのガス臭さがチョコレートに映るので(チョコレートは特に臭いを吸収しやすい)
遠赤外線炭火バーナーを使用する事でその臭いは解消。

ココナッツミルクで作った自家製のキャラメルを添えて

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2022/11訪問7回目

4.9

料理・味4.9
サービス4.9
雰囲気4.8
CP4.9
酒・ドリンク-

￥60,000～￥79,9991人

上海蟹の紹興酒漬け(#^.^#)

本日広尾ディナーは2ヶ月振り七回目〜お気に入りの中華レストラン隼さんへ上海蟹を織り込んだシェフのおまかせコースを食べに伺いました(#^.^#)

本日お目当てとしているのは紹興酒の風味
が浸透した雌の上海蟹〜味噌と内子、蕩け
た蟹身を強力な掃除機のように口を尖らせ
一生懸命吸って頂きます藁笑笑
さてさて至福のひとときと云う演題の幕が
開きました…

圧倒的な火力で火入れする食材は、水分量
や食感などを絶妙にコントロール…
定番であるがメニューから落として欲しく
ない〜シンプルイズベストを実践している
季節野菜の炒めもの、そして中毒症状が出
始めているフカヒレとコラーゲンソース♬

完全に胃袋を捕まえられ、繁く通いたいと
思わせる中毒的魅力に取り憑かれて居りま
す藁笑笑

本日のお品書き 130,075円/2人
シェフのおまかせコース 30,800円
①漆黒
生地は糯米で作り煎った竹炭を混ぜて真っ黒に、中身は北海道のバフンウニ、鷄腿肉、海老の他秋田のいぶりがっこを入れて食感にもアクセントを
②golden crab
上海蟹　雌の紹興酒漬け。
紹興酒は12年物を使用、香りは紹興酒以外にレモングラス、バイマックル(昆布みかんの葉)
③蒸⇨炭
北海道産キンキ軽くスチームし、身をフワッとさせてから備長炭を使い、遠火で皮目を焼き、食感と炭の香りを
ソースは、キンキのアラから取ったアラ汁
④濃いめ(＋白トリュフg/¥1,500)
ハンマーヘッドシャークの尾ヒレのフカヒレ
ソースは親鳥、ヒナ鳥、鳥の脚のモミジ、アヒル、人参のペースト、フォアグラを乳化させたもの　白トリュフ
⑤強火　スペシャリテ
シンプルな野菜の塩炒め
調味料は、塩・胡椒・胡麻油・水溶き片栗粉のみ
⑥殷雷　意味は雷
最中の生地のパリッと感を一つ目の雷と中身は香港のアヒル　梅のジャムでマリネ、フォアグラを紹興酒でマリネし、テリーヌにしたもの　もう一つの雷〜パチパチはスペインのキャンディー
⑦soy お口なおし
日光とろ湯波を浅利で取った出汁に漬けて旨味を湯波に纏わせる。
下にはメークイン(20ヶ月熟成)の細切り　椒麻ソース
⑧二面性〜天然黒鮑、虎河豚の白子の一皿
黒鮑は昆布、白子は上湯スープで中華のベニエ生地で白子のフリットに
⑨W.T.X.O〜ホワイト・トリュフ・x.o醬
自家製の白トリュフx.o醬を使った一皿。
肉は山形牛フィレ肉　紀州備長炭で焼き
トスカーナの白トリュフのスライスを添えて
⑩choice
・上湯麺　上湯スープと香港細麺のみのシンプルなスープヌードル
・たまご炒飯
米はジャスミンライスを
・金華ハムとベビー白菜のパスタ
金華ハム、娃娃菜(中国ベビー白菜) ⇦通常の白菜よりも小ぶりで甘味が強いパスタ　
葱生姜を炒めて香りを立たせて蒸した白菜とスープ、金華ハムを加えて風味を立たせたパスタ
・雲丹入りコラーゲンリゾット(＋白トリュフ　g/¥1,500)
濃いめのコラーゲンスープに北海道バフンウニを加えて高火力で作るリゾット
⑪口福
・杏仁豆腐
栗は甘露煮にしてからココナッツミルクなどと合わせてソースに
・フォンダンショコラ
生地の中には紹興酒(12年の香りの余韻が残るもの)の香りを移したチョコレート
その他ドリンク

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①漆黒生地は糯米で作り煎った竹炭を混ぜて真っ黒に、中身は北海道のバフンウニ、鷄腿肉、海老の他秋田のいぶりがっこを入れて食感にもアクセントを

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②golden crab 上海蟹　雌の紹興酒漬け。紹興酒は12年物を使用、香りは紹興酒以外にレモングラス、バイマックル(昆布みかんの葉)

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0

③蒸⇨炭北海道産キンキ軽くスチームし、身をフワッとさせてから備長炭を使い、遠火で皮目を焼き、食感と炭の香りをソースは、キンキのアラから取ったアラ汁

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④濃いめ(＋白トリュフg/¥1,500) ハンマーヘッドシャークの尾ヒレのフカヒレソースは親鳥、ヒナ鳥、鳥の脚のモミジ、アヒル、人参のペースト、フォアグラを乳化させたもの　白トリュフ

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おこげ

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0

⑤強火　スペシャリテシンプルな野菜の塩炒め調味料は、塩・胡椒・胡麻油・水溶き片栗粉のみ

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0

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0

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0

⑥殷雷　意味は雷最中の生地のパリッと感を一つ目の雷と中身は香港のアヒル　梅のジャムでマリネ、フォアグラを紹興酒でマリネし、テリーヌにしたもの　もう一つの雷〜パチパチはスペインのキャンディー

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0

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0

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0

⑦soy お口なおし日光とろ湯波を浅利で取った出汁に漬けて旨味を湯波に纏わせる。下にはメークイン(20ヶ月熟成)の細切り　椒麻ソース

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0

⑧二面性〜天然黒鮑、虎河豚の白子の一皿黒鮑は昆布、白子は上湯スープで中華のベニエ生地で白子のフリットに

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0

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0

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0

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0

⑨W.T.X.O〜ホワイト・トリュフ・x.o醬自家製の白トリュフx.o醬を使った一皿。肉は山形牛フィレ肉　紀州備長炭で焼きトスカーナの白トリュフのスライスを添えて

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0

・上湯麺　上湯スープと香港細麺のみのシンプルなスープヌードル

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0

・たまご炒飯米はジャスミンライスを

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0

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0

・金華ハムとベビー白菜のパスタ金華ハム、娃娃菜(中国ベビー白菜) ⇦通常の白菜よりも小ぶりで甘味が強いパスタ　葱生姜を炒めて香りを立たせて蒸した白菜とスープ、金華ハムを加えて風味を立たせたパスタ

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0

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0

・雲丹入りコラーゲンリゾット(＋白トリュフ　g/¥1,500) 濃いめのコラーゲンスープに北海道バフンウニを加えて高火力で作るリゾット

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0

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0

・杏仁豆腐栗は甘露煮にしてからココナッツミルクなどと合わせてソースに

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0

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0

・フォンダンショコラ生地の中には紹興酒(12年の香りの余韻が残るもの)の香りを移したチョコレート

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0

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2022/09訪問6回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥50,000～￥59,9991人

火入れの神さま(#^.^#)

本日六本木ディナーは3ヶ月振り六回目、お気に入りの中華店〜隼さんへシェフのおまかせコースを食べに伺いました(#^.^#)

ゴーゴーと轟き渡る火力と中華鍋を巧みに
操る隼シェフの手捌きに魅了され…

瑞々しさを最大限残し素材そのものの特徴
を引き出す〜火入れの技は大火力と手捌き
の技量により創り出される、、

脳裏から離れない隼一番のお気に入りは、
コラーゲンたっぷりのフカヒレスープ…
ねっとり濃厚なスープは、いつまでも口に
運んでいたい魅惑のスープ((；ﾟДﾟ))))

強火と云うテーマに相応しい野菜の塩炒め
〜シンプルに強火で一気に炒める野菜は、
瑞々しく甘味が沢山詰まり美味しい♬

また、上湯麺やたまご炒飯など締め四品〜
こちらも少しづつ色々食べられ…これも隼
の楽しみのひとつですねー

ご馳走様でした(#^.^#)

本日のお品書き 106,238円/2人
シェフのおまかせコース 30,800円
①漆黒
竹炭を混ぜた生地　北海道のバフンウニ、鷄腿肉、海老など。秋田のいぶりがっこを入れ食感にアクセント
②脂とメロン
山形県平田牧場の金華豚〜豚トロとメロンのフリット　北海道菅原農園さんのハーブ　25年熟成のバルサミコ
③さまざまな感覚で
ノドグロの蒸し物　蒸し上げたあとディルを纏わせた"おこげ" 春雨　九条葱　醤油、香港の醤油をブレンドソース
④濃いめ
ハンマーヘッドシャークの尾ヒレの焼きフカヒレ　濃厚なコラーゲンソース　土鍋炊きたてご飯〜濃厚なコラーゲンリゾット
⑤強火〜スペシャリテ
シンプルな野菜の塩炒め　調味料は塩、胡椒、胡麻油、水溶き片栗粉のみ
⑥殷雷〜意味は雷
最中の生地のパリッと感を一つ目の雷　中身は香港のアヒルの丸焼き　梅のジャムでマリネ　フォアグラのテリーヌ　二つ目の雷〜パチパチはスペインのキャンディー
⑦清爽〜口直し
金糸瓜　クラゲ　グラニテ
⑧松
松茸と伊勢海老の葱生姜瞬間煮込み　揚げた芽ねぎ
⑨茸
岩手牛ヒレ肉(A5牝牛32ヶ月)　松茸スープ　湯引きしたレタス　松茸の炭火焼き
⑩choice
・上湯麺〜上湯スープと香港細麺のみのシンプルなスープヌードル
・たまご炒飯
ジャスミンライス　玉子　自家製XO醤
・自家製サーモンとキノコのくりーむぱすた
数種類のキノコと上湯、北海道産生クリームで作ったクリームパスタ　富士サーモン
・肉じゃが
北海道のジャガイモ専門の農家さんの"匠ピルカ" 　京人参　和牛バラ肉　山形県産白米"雪若丸"
⑪口福
・杏仁豆腐　
杏子の種の核を使用して作る杏仁豆腐　シャインマスカット　自家製オリエンタルシロップ
・フォンダンショコラ
濃いめのフォンダンショコラ　紹興酒の香り
コーヒー
紹興酒50年もの 7,500円×2
その他ドリンク

0

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0

①漆黒竹炭を混ぜた生地　北海道のバフンウニ、鷄腿肉、海老など。秋田のいぶりがっこを入れ食感にアクセント

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0

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0

紹興酒50年もの 7,500円

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②脂とメロン山形県平田牧場の金華豚〜豚トロとメロンのフリット　北海道菅原農園さんのハーブ　25年熟成のバルサミコ

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0

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0

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0

③さまざまな感覚でノドグロの蒸し物　蒸し上げたあとディルを纏わせた"おこげ" 春雨　九条葱　醤油、香港の醤油をブレンドソース

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0

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0

④濃いめハンマーヘッドシャークの尾ヒレの焼きフカヒレ　濃厚なコラーゲンソース　土鍋炊きたてご飯〜濃厚なコラーゲンリゾット

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0

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0

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0

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0

⑤強火〜スペシャリテシンプルな野菜の塩炒め　調味料は塩、胡椒、胡麻油、水溶き片栗粉のみ

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0

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0

⑥殷雷〜意味は雷最中の生地のパリッと感を一つ目の雷　中身は香港のアヒルの丸焼き　梅のジャムでマリネ　フォアグラのテリーヌ　二つ目の雷〜パチパチはスペインのキャンディー

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0

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⑦清爽〜口直し金糸瓜　クラゲ　グラニテ

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0

⑧松松茸と伊勢海老の葱生姜瞬間煮込み　揚げた芽ねぎ

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0

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0

⑨茸岩手牛ヒレ肉(A5牝牛32ヶ月)　松茸スープ　湯引きしたレタス　松茸の炭火焼き

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0

・上湯麺〜上湯スープと香港細麺のみのシンプルなスープヌードル

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0

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・たまご炒飯ジャスミンライス　玉子　自家製XO醤

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0

・自家製サーモンとキノコのくりーむぱすた数種類のキノコと上湯、北海道産生クリームで作ったクリームパスタ　富士サーモン

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0

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0

・肉じゃが北海道のジャガイモ専門の農家さんの"匠ピルカ" 　京人参　和牛バラ肉　山形県産白米"雪若丸"

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0

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0

・杏仁豆腐　杏子の種の核を使用して作る杏仁豆腐　シャインマスカット　自家製オリエンタルシロップ

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0

・フォンダンショコラ濃いめのフォンダンショコラ　紹興酒の香り

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0

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2022/06訪問5回目

4.9

料理・味4.9
サービス4.9
雰囲気4.9
CP4.7
酒・ドリンク-

￥40,000～￥49,9991人

進化著しく…(#^.^#)

本日六本木ディナーは、3ヶ月振り五回目〜アグレッシブなお気に入りのチャイニーズレストランの隼さんへシェフおまかせコースを食べに伺いました(#^.^#)

鍋を巧みに操り躍動する姿は見惚れてしま
うほど魅力的…

巨大な牡丹海老の紹興酒漬けやコラーゲン
いっぱいのフカヒレステーキ、黒鮑、山形
牛、そして季節の野菜と豪華な素材が並び
ます…締めのご飯類も拘り満載の上湯麺や
炒飯、坦々麺、ガパオライスと変化に富ん
だ嬉しい内容、、

味付けもひと工夫ふた工夫と素材そのもの
の美味しさを引き出す天才的な才能が随所
に垣間見ることが出来〜圧巻の出来映えd(￣￣)

どうやら毎度来るたびに感動を覚えるシェフの料理とパフォーマンスの虜になってしまったようです(￣O￣;)

本日のお品書き 43,260円
シェフのおまかせコース 30,800円
漆黒～イカ墨を練り込んだ餅米の皮の中に北海道産馬糞ウニ、海老、鶏のもも肉、秋田の燻りがっこ
酔～北海道産牡丹海老の12年もの紹興酒漬け　レモングラス　こぶみかんの葉
onion～沖縄宮古島産スジアラの蒸し物　淡路産フルーツ新玉ねぎソース　セミドライトマト　醤油　ナンプラー
濃いめ～ハンマーヘッドシャークの尾ヒレステーキ　濃厚なコラーゲンスープ　もち米添え
強火～アスパラガス、蓮根、ズッキーニー、椎茸、ビーツ他の野菜炒め
殷雷～フォアグラのテリーヌ、梅ジャム最中
爽酸～マイヤーレモン(レモンとオレンジの掛け合わせ)のグラニテ　果肉のせ
白～山口県産黒鮑　会津産ホワイトアスパラベースのソース　揚げたスイートバジル
赤～34ヶ月飼育の山形雌牛ヒレ肉　燻製　イタリア赤ワインソース　中華駄菓子　ハーブ
-チョイス-
○上湯麺
○たまご炒飯～ジャスミンライス、玉ねぎ、三種の卵、埼玉産千住ネギ　自家製XO醤
○冷やし豆乳坦々パスタ　肉味噌　バルサミコソース
○ガパオライス　粗挽きの豚ロース　ジャスミンライス　タイ産唐辛子　温泉卵
口福～杏仁豆腐　宮崎マンゴーココナッツソース
口福2～フォンダンショコラ　ココナッツの香り
コーヒー
その他ドリンク

0

吉田隼之シェフ

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0

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0

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0

漆黒～イカ墨を練り込んだ餅米の皮の中に北海道産馬糞ウニ、海老、鶏のもも肉、秋田の燻りがっこ

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0

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0

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0

酔～北海道産牡丹海老の12年もの紹興酒漬け　レモングラス　こぶみかんの葉

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0

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0

onion～沖縄宮古島産スジアラの蒸し物　淡路産フルーツ新玉ねぎソース　セミドライトマト　醤油　ナンプラー

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0

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0

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0

濃いめ～ハンマーヘッドシャークの尾ヒレステーキ　濃厚なコラーゲンスープ　もち米添え

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0

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0

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0

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0

強火～アスパラガス、蓮根、ズッキーニー、椎茸、ビーツ他の野菜炒め

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0

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0

殷雷～フォアグラのテリーヌ、梅ジャム最中

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0

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0

爽酸～マイヤーレモン(レモンとオレンジの掛け合わせ)のグラニテ　果肉のせ

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0

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0

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0

白～山口県産黒鮑　会津産ホワイトアスパラベースのソース　揚げたスイートバジル

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0

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0

赤～34ヶ月飼育の山形雌牛ヒレ肉　燻製　イタリア赤ワインソース　中華駄菓子　ハーブ

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0

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0

上湯麺

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0

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0

たまご炒飯～ジャスミンライス、玉ねぎ、三種の卵、埼玉産千住ネギ　自家製XO醤

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0

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0

冷やし豆乳坦々パスタ　肉味噌　バルサミコソース

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0

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0

ガパオライス　粗挽きの豚ロース　ジャスミンライス　タイ産唐辛子　温泉卵

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0

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0

口福～杏仁豆腐　宮崎マンゴーココナッツソース

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0

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0

口福2～フォンダンショコラ　ココナッツの香り

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0

コーヒー

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2022/03訪問4回目

4.7

料理・味4.7
サービス4.7
雰囲気4.7
CP4.7
酒・ドリンク-

￥40,000～￥49,9991人

火を巧みに操る劇場型中華レストラン(#^.^#)

本日六本木ディナーは4ヶ月振り四回目、将来の活躍が期待される若き新星〜吉田隼之シェフが仕切る隼さんへおまかせコースを食べに伺いました(#^.^#)

黒髪から金髪に髪の色を染めたばかりの頃、大丈夫かと心配して居ましたが…見慣れると今の金髪が良く似合い風格すら感じるのは、
僕だけでしょうか笑笑

隼君が創り上げる料理は、本人による拘りの
強いオリジナリティな料理が多くとても楽しみ！！

本日の巨大でプリプリした赤座海老、香港に
出向き仕入れるハンマーシャークやタイガー
シャークのフカヒレなど格別な素材の仕入れ
先をはじめ、豊富な香辛料を使い分け、漬け
込んだり、熟成を加えたり、飾り包丁、焼き
の強弱など多種多様な技を交えて創り上げる
腕前は、なかなかのもの…

ゴーっとジェットエンジンのような凄まじい
音を立てるコンロを手足のように巧みに操る中華鍋を見ているだけで、料理の美味しさが
伝わって来ますねぇ＼(^o^)／

ご馳走様でした

本日のお品書き 110,594円/2人
シェフのおまかせコース 30,800円
漆黒～北海道産馬糞ウニ、海老、鶏モモ肉、秋田いぶりがっこを竹炭を練り込んだもち米で包んだひと品
玫瑰～あん肝　バラの香り　淡路島産フルーツ新タマネギ(糖度11%)
龍井～上湯スープで出した龍井茶の餡掛け　昆布締めして蒸した北海道産きんき　セミドライトマト　龍井茶の茶葉
濃いめ～タイガーシャークのフカヒレを焼き上げたフカヒレステーキ　鶏から採った濃厚なコラーゲンスープ　人参ペースト　乳化したフォアグラ　黒酢　最後にもち米を投入
強火～甘味を引き出す季節野菜の強火炒め
殷雷～香港のアヒルの丸焼き、フォフグラを挟んだ最中
ravioli～蕗の薹を閉じ込めたラビオリ　辣油　黒酢　ベビーフルーツグレープの酸味
えびふらい～駿河湾産赤座海老のフライ　烏骨鶏のピータンを使った自家製タルタルソース　スターレットキャビア
酢味噌～京都の白味噌　青森県産銀の鴨～皮と肉のジューシーさを味わう　岩手県産ホワイトアスパラ
-Choice-
上湯麺、たまご炒飯(ジャスミンライス)と自家製XO醤、しらすぱすた(和歌山産天日干しシラス、カラスミ)　親子丼(名古屋コーチンのモモ肉)
口福～杏仁豆腐とオリエンタルシロップ漬けにしたハニーライム
フォンダンショコラ　12年物紹興酒で香り付けしたショコラ　ココナッツパウダー
コーヒー
その他ドリンク

1

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1

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0

漆黒～北海道産馬糞ウニ、海老、鶏モモ肉、秋田いぶりがっこを竹炭を練り込んだもち米で包んだひと品

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0

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0

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0

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0

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0

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0

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0

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0

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0

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2021/11訪問3回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥40,000～￥49,9991人

絶品コラーゲンスープd(￣￣)

本日東京ディナーは、3カ月ぶり三回目〜火力の凄い中華鍋を巧みに操る吉田シェフ劇場〜隼さんへシェフのおまかせコースを食べに伺いました(#^.^#)

ハンマーシャークの分厚いフカヒレステーキ
が浮かぶ〜時間と手を掛け鶏から採る濃厚な
コラーゲンスープの出来は素晴らしく、、
今までに食べたフカヒレ史上、迷わず一番と
言い切れる美味しさd(￣￣)
　
なんと中華鍋の中で藁焼きする38ヶ月飼育
された松阪牛雌A5ヒレ肉は、通常20ヶ月
前後のところ〜経過月数の多い分、濃厚な味
わいとなり…また上質な脂が旨味と甘味を加
え胃もたれ皆無の美味しさ、藁焼きしたこと
で燻された味わいが脂の癖を消し絶妙な仕上
がり(^o^)/
…などなどまるで厨房の中で踊っているかの
如く軽やかに仕上げる吉田シェフの姿は惚れ
惚れするほどカッコ良い♬

上海蟹や季節の野菜も加わり楽しさ満載な隼さん…自信を持ってお勧め致します(#^.^#)

本日のお品書き 94,743円/2人
シェフのおまかせコース 30,800円
漆黒～北海道産馬糞ウニ、海老、鶏モモ肉、秋田いぶりがっこを竹炭を練り込んだもち米で包んだひと品
golden crab～12年物の紹興酒に五日漬けた上海蟹の雌　レモングラス　こぶみかんの葉
五味～トラフグの白子を中華風のベニエに、栃木県産温泉茄子の揚げ浸し、ユーリンチータレ　ハーブ　千住ネギ　パクチー
濃いめ～ハンマーシャークのフカヒレを焼き上げたフカヒレステーキ　鶏から採った濃厚なコラーゲンスープ　人参ペースト　フォアグラ　黒酢　最後にもち米を投入
強火～甘味を引き出す季節野菜の強火炒め
股雷～香港のアヒルの丸焼き、フォフグラを挟んだ最中
小休憩～三浦半島あやめ雪かぶ　蛤だし
steam～天然黒アワビの自家製ガーリックソース蒸し　ピーナッツオイル　柚子
w.t.x.o～白トリュフを使用した自家製XO醤　藁焼きした38ヶ月飼育された松阪牛雌A5ヒレ肉　マッシュポテト　白トリュフ
上湯麺、たまご炒飯、こらーげんぱすた　白トリュフ+1,500円、漬け丼
口福～杏仁豆腐とマロンクリームソース、ピーカンナッツ
ガトーショコラ　12年物紹興酒で香り付け　クッキー生地　ココナッツパウダー
コーヒー
ティーペアリング

0

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小休憩～三浦半島あやめ雪かぶ　蛤だし

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0

steam～天然黒アワビの自家製ガーリックソース蒸し　ピーナッツオイル　柚子

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0

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0

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0

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0

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0

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0

w.t.x.o～白トリュフを使用した自家製XO醤　藁焼きした38ヶ月飼育された松阪牛雌A5ヒレ肉　マッシュポテト　白トリュフ

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0

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0

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0

上湯麺

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0

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0

たまご炒飯

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0

こらーげんぱすた　白トリュフ+1,500円

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0

漬け丼

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0

杏仁豆腐とマロンクリームソース、ピーカンナッツ

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0

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0

ガトーショコラ　12年物紹興酒で香り付け　クッキー生地　ココナッツパウダー

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0

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0

コーヒー

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2021/08訪問2回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥40,000～￥49,9991人

ライブ感満載(#^.^#)

本日東京ディナーは6ヶ月振り二回目、お気に入りの中華料理店～隼さんへシェフのおまかせコースを食べに伺いました(#^.^#)

何は兎も角、ジェット機のエンジン顔負け
？の火力を扱う吉田シェフ…
大きな中華鍋を手足のように操る若さ溢れ
る躍動感に惚れ惚れしてしまいますねぇ(^^)/

スペシャリテや定番としている料理が多い
ので代わり映えせず磨きを掛けるのも悪く
ないと思います♬

昨日理由は不明ですが髪の色を茶髪にした
点が今回の一番の変更点(-｡-;

雲丹、毛蟹、縞鯵、太刀魚、フカヒレ、黒
アワビと豪華な食材の美味しさを引き出す
ために仕込みや手間暇掛けた料理はギュッ
と胃袋を掴まれてしまった予感((；ﾟДﾟ))))

次回もまたライブと料理を楽しみに伺いたいと思います(#^.^#)

本日のお品書き 90,508円/2人
シェフのおまかせコース 30,800円
漆黒～竹炭を練り込んだもち米の衣の中に北海道産馬糞ウニ、海老や鶏もも肉の五目餡、秋田の燻りがっこ
爽麻～噴火湾の毛蟹、備長炭で炙った縞鰺　赤酢ジュレ　九条ネギと山椒のソース　ハーブ
pairing～オーストラリア産黒トリュフと東京湾の太刀魚のフリット、山梨県産桃　三種類の香りのペアリング
濃いめ～ハンマーヘッドシャークをステーキ状に香ばしく焼き上げ、鳥とフカヒレをベースとした濃厚なコラーゲンソースを掛けたひと品　ご飯添え
強火～塩、胡椒、水片栗粉だけで作るシンプルな野菜の強火炒め
殷雷～最中の中にはアヒル、フォアグラ
火腿～金華ハムの冷製のパスタ　アサリのだし汁　酢橘の果汁
カラスミと肝～茨城大洗の黒アワビ　自家製カラスミと卵黄を加えた肝ソース
麻婆茄子～栃木県産茄子のペースト、芽ネギ、A5山形牛のヒレ肉　ラー油と山椒　口の中で麻婆茄子の味わいに変化
チョイス～上湯麺、たまご炒飯、冷やし中華、ハヤシライス
口福～杏仁豆腐に宮古島のマンゴーココナッツミルクソースとココナッツパウダーをまぶした濃厚なガトーショコラ
アイスコーヒー
ティーペアリング

0

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0

漆黒～竹炭を練り込んだもち米の衣の中に北海道産馬糞ウニ、海老や鶏もも肉の五目餡、秋田の燻りがっこ

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0

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0

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0

爽麻～噴火湾の毛蟹、備長炭で炙った縞鰺　赤酢ジュレ　九条ネギと山椒のソース　ハーブ

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0

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1

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0

pairing～オーストラリア産黒トリュフと東京湾の太刀魚のフリット、山梨県産桃　三種類の香りのペアリング

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1

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0

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0

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0

濃いめ～ハンマーヘッドシャークをステーキ状に香ばしく焼き上げ、鳥とフカヒレをベースとした濃厚なコラーゲンソースを掛けたひと品　ご飯添え

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0

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0

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0

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0

強火～塩、胡椒、水片栗粉だけで作るシンプルな野菜の強火炒め

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0

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0

殷雷～最中の中にはアヒル、フォアグラ

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0

火腿～金華ハムの冷製のパスタ　アサリのだし汁　酢橘の果汁

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0

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0

カラスミと肝～茨城大洗の黒アワビ　自家製カラスミと卵黄を加えた肝ソース

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0

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0

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0

麻婆茄子～栃木県産茄子のペースト、芽ネギ、A5山形牛のヒレ肉　ラー油と山椒　口の中で麻婆茄子の味わいに変化

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0

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0

上湯麺

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0

たまご炒飯

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0

冷やし中華

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0

ハヤシライス

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杏仁豆腐に宮古島のマンゴーココナッツミルクソース

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ココナッツパウダーをまぶした濃厚なガトーショコラ

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0

アイスコーヒー

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2021/02訪問1回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥40,000～￥49,9991人

日本最高峰のヌーベルシノワ(๑･̑◡･̑๑)

本日東京ディナーは、広東料理をベースに若き天才吉田シェフによるフレンチのテイスト、そして長谷川稔氏直伝の匠の技を加えた新しい中華料理〜ヌーベルシノワ(๑･̑◡･̑๑)

大きな中華鍋にゴォーと凄まじい音を立てる
火力のコンロを巧みに操る若干30歳の吉田
シェフの手捌きは、まるでマジックショーを
見ているかのごとく〜目が釘付けになるほど
カッコ良く、気持ち良い♬

本日頂いた吉田シェフのおまかせコースは、
鰤の甘味と紹興酒の香りを楽しみ…
ガーリックの風味にねっとりした食感と赤座海老の甘味…
歯に詰まるレベルの太さと弾力の強いフカヒレの繊維にビックリ…(ﾟДﾟ)
塩、胡椒、胡麻油、水溶き片栗粉だけを使用し野菜そのものの甘味を追求したひと品…
恐ろしいほど旨味を凝縮させた干し鮑…
脂っこさを微塵も感じない美味しい牛ヒレ肉…
そして上湯麺、炒飯、カルボナーラ、白子麻婆など楽しさや変わり種満載のご飯ものの数々～

日本最高峰のヌーベルシノワを追求する隼さん…自信を持ってお勧め致します(๑･̑◡･̑๑)

本日のお品書き 92,928円/2人
シェフのおまかせコース 28,000円
イカ墨を練り込んだもち米生地の中に北海道産馬糞ウニ、海老、鶏もも肉、いぶりがっこを閉じ込めたひと品
紹興酒漬けた氷見の寒鰤～皮目は備長炭で炙り徳島産柚子の香りを移したひと品
駿河湾の赤座海老のガーリックソースでマリネした後に蒸したひと品
繊維の太さが素晴らしいハンマーシャークのフカヒレステーキもち米を加えてリゾット風に
強火の野菜炒め〜ちんげん菜、まこもだけ、蓮根、椎茸、アスパラガス他調味料は塩だけ野菜本来の甘味と瑞々しさが前面に強調されたひと品
アヒルの丸焼きした肉とフォアグラサンドの最中
口直しに洋梨のスリ流しと青山椒、レモン汁
岩手県産吉浜の干し鮑仕上げにフランス産ボルディーエバター
茨城産和牛ヒレ肉の雌　自家製オイスターソース　マッシュユリネ北海道産ハーブ
クリアな上湯麺
ジャスミンライスのたまご炒飯と自家製XO醤
カルボナーラ
白子麻婆〜豆腐の代わりに鱈の白子とユニーク
杏仁豆腐とツバメの巣
紹興酒で香り漬けしたガトーショコラ
コーヒー
ティーペアリング

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イカ墨を練り込んだもち米生地の中に北海道産馬糞ウニ、海老、鶏もも肉、いぶりがっこを閉じ込めたひと品

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1

紹興酒漬けた氷見の寒鰤～皮目は備長炭で炙り徳島産柚子の香りを移したひと品

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1

駿河湾の赤座海老のガーリックソースでマリネした後に蒸したひと品

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繊維の太さが素晴らしいハンマーシャークのフカヒレステーキもち米を加えてリゾット風に

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強火の野菜炒め〜ちんげん菜、まこもだけ、蓮根、椎茸、アスパラガス他調味料は塩だけ野菜本来の甘味と瑞々しさが前面に強調されたひと品

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1

アヒルの丸焼きした肉とフォアグラサンドの最中

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1

口直しに洋梨のスリ流しと青山椒、レモン汁

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1

岩手県産吉浜の干し鮑仕上げにフランス産ボルディーエバター

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1

茨城産和牛ヒレ肉の雌　自家製オイスターソース　マッシュユリネ北海道産ハーブ

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1

クリアな上湯麺

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1

ジャスミンライスのたまご炒飯と自家製XO醤

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カルボナーラ

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白子麻婆〜豆腐の代わりに鱈の白子とユニーク

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1

杏仁豆腐とツバメの巣

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2

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紹興酒で香り漬けしたガトーショコラ

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コーヒー

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口コミが参考になったらフォローしよう

みうっちょ

フォロー

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

みうっちょさんの他のお店の口コミ

飛鳥くら田（神田、新日本橋、三越前 / 鳥料理、イノベーティブ、焼き鳥）

日々是進化❗️

4.2

訪問： 2024/04
kitchen俊貴（新栄町、千種、車道 / 洋食、オムライス、コロッケ）

スペシャル過ぎる俊貴コース‼️

4.5

訪問： 2024/04
麟（新浜松、浜松、第一通り / うなぎ）

天然海うなぎと養殖うなぎd(￣￣)

4.3

訪問： 2024/04
ぬま田（北新地、西梅田、東梅田 / 天ぷら）

天ぷら病(›´ω`‹ )

5.0

5.0

訪問： 2024/04
鳥さき（烏丸御池、丸太町（京都市営）、二条城前 / 焼き鳥、鳥料理、日本料理）

京都にどっぷり溶け込む鳥さきさん

4.0

訪問： 2024/04
徳ㇵ本也（鞍馬口、今出川 / 日本料理）

伸び代たっぷり‼️

4.6

4.2

訪問： 2024/04

みうっちょさんの口コミ一覧（4594件）を見る

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	隼（Toshi/トシ【旧店名】Fff...TOSHI）
受賞・選出歴	2024年Silver受賞店 The Tabelog Award 2024 Silver 受賞店 2023年Bronze受賞店 The Tabelog Award 2023 Bronze 受賞店 2022年Bronze受賞店 The Tabelog Award 2022 Bronze 受賞店中国料理百名店 2023 選出店食べログ中国料理 TOKYO 百名店 2023 選出店中国料理百名店 2021 選出店食べログ中国料理 TOKYO 百名店 2021 選出店
ジャンル	中華料理、イノベーティブ
予約・お問い合わせ	050-5596-1109
予約可否	完全予約制 ※お電話でのご予約は受け付けておりません。予めご了承ください。
住所	東京都港区六本木4-4-2 ヒルサイドパレス六本木 B1F 大きな地図を見る周辺のお店を探す
交通手段	大江戸線／日比谷線　六本木駅7番出口　徒歩2分六本木駅から304m
営業時間	■ 営業時間 (一斉スタート) 18:00〜 21:00〜 ※お時間厳守の程宜しくお願い致します。 ※大幅に遅れる方は先にスタート致します。入店された時点からのお料理となりますのでご了承ください。 ■定休日日曜　月曜
予算	￥50,000～￥59,999
予算（口コミ集計）	￥40,000～￥49,999 利用金額分布を見る
支払い方法	カード可（VISA、Master、JCB、AMEX、Diners）電子マネー不可 QRコード決済不可
サービス料・チャージ	サービス料10％

席・設備

席数	8席（2部制）
個室	無
貸切	不可
禁煙・喫煙	全席禁煙
駐車場	無

特徴・関連情報

利用シーン
公式アカウント	https://www.facebook.com/fff.toshi/ https://www.instagram.com/restaurant_toshi/
オープン日	2018年8月27日
電話番号	03-6875-4245
備考	ご予約は予約サイト"OMAKASE"から受け付けております。
初投稿者	kawa13（3）

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**2024**年5月
月	火	水	木	金	土	日
		1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	31

**2024**年6月
月	火	水	木	金	土	日
					1	2
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30

**2024**年7月
月	火	水	木	金	土	日
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30	31

天才肌のスーパーシェフ‼️ : 隼

隼

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