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田村さんの熟成ビーフ
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田村さんの熟成ビーフ
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本日の野菜
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島根 隠岐の島天然岩牡蠣”夏輝”
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鹿児島 太刀魚
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乳酸発酵~Fermentation factique:島根 隠岐の島天然岩牡蠣夏輝 キャビア ココナッツ
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乳酸発酵~Fermentation factique:島根 隠岐の島天然岩牡蠣夏輝 キャビア ココナッツ
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ミネラルと本質 ~Minéraux et Essence:秋田 日本短角和種かづの牛 白雲丹 狼桃 生蓴菜
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ミネラルと本質 ~Minéraux et Essence:秋田 日本短角和種かづの牛 白雲丹 狼桃 生蓴菜
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ミネラルと本質 ~Minéraux et Essence:秋田 日本短角和種かづの牛 白雲丹 狼桃 生蓴菜
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ミネラルと本質 ~Minéraux et Essence:秋田 日本短角和種かづの牛 白雲丹 狼桃 生蓴菜
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ミネラルと本質 ~Minéraux et Essence:秋田 日本短角和種かづの牛 白雲丹 狼桃 生蓴菜
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熟成とブーダンノワール~ Maturité et Boudin noir:神奈川 小田原泥障烏賊 本唐墨 野辺地カブ 愛南ゴールド
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熟成とブーダンノワール~ Maturité et Boudin noir:神奈川 小田原泥障烏賊 本唐墨 野辺地カブ 愛南ゴールド
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熟成とブーダンノワール~ Maturité et Boudin noir:神奈川 小田原泥障烏賊 本唐墨 野辺地カブ 愛南ゴールド
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熟成とブーダンノワール~ Maturité et Boudin noir:神奈川 小田原泥障烏賊 本唐墨 野辺地カブ 愛南ゴールド
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天龍稚鮎
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登り鮎~Ayu"Remontant la rivière :長野 泳がし天龍稚鮎 硫黄島大名筍 木の芽
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登り鮎~Ayu"Remontant la rivière :長野 泳がし天龍稚鮎 硫黄島大名筍 木の芽
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野菜の出汁~ Bouillon de légumes:鹿児島 太刀魚 新ひだか町ホワイトアスパラガス
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野菜の出汁~ Bouillon de légumes:鹿児島 太刀魚 新ひだか町ホワイトアスパラガス
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野菜の出汁~ Bouillon de légumes:鹿児島 太刀魚 新ひだか町ホワイトアスパラガス
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野菜の出汁~ Bouillon de légumes:鹿児島 太刀魚 新ひだか町ホワイトアスパラガス
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調和 ~ Harmonie:鳥取 純但馬血統田村牛 花山椒 生湯葉 月光百合根
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調和 ~ Harmonie:鳥取 純但馬血統田村牛 花山椒 生湯葉 月光百合根
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加水率 105% ~ Taux dhydratation 105%:新潟 餅粉 ルヴァン種 海藻
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加水率 105% ~ Taux dhydratation 105%:新潟 餅粉 ルヴァン種 海藻
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自家製パン3種
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自家製パン3種
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0℃の氷温調理~Cuisson température glace 0°C:山形 黒毛和種米沢牛ハツ 柚子胡椒
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0℃の氷温調理~Cuisson température glace 0°C:山形 黒毛和種米沢牛ハツ 柚子胡椒
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研鑽と慧眼と情熱 異なるタンパク質 ~ Diligence, Perspicacité et Passion:厳選極み和牛 魂の火入れ 田村さんの38ヶ月のフィレ
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研鑽と慧眼と情熱 異なるタンパク質 ~ Diligence, Perspicacité et Passion:厳選極み和牛 魂の火入れ 田村さんの38ヶ月のフィレ
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研鑽と慧眼と情熱 異なるタンパク質 ~ Diligence, Perspicacité et Passion:厳選極み和牛 魂の火入れ 田村さんの38ヶ月のフィレ
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研鑽と慧眼と情熱 異なるタンパク質 ~ Diligence, Perspicacité et Passion:厳選極み和牛 魂の火入れ 田村さんの38ヶ月のフィレ
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-
研鑽と慧眼と情熱 異なるタンパク質 ~ Diligence, Perspicacité et Passion:厳選極み和牛 魂の火入れ 田村さんの38ヶ月のフィレ
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-
研鑽と慧眼と情熱 異なるタンパク質 ~ Diligence, Perspicacité et Passion:厳選極み和牛 魂の火入れ 田村さんの38ヶ月のフィレ
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-
研鑽と慧眼と情熱 異なるタンパク質 ~ Diligence, Perspicacité et Passion:厳選極み和牛 魂の火入れ 田村さんの38ヶ月のフィレ
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-
研鑽と慧眼と情熱 異なるタンパク質 ~ Diligence, Perspicacité et Passion:厳選極み和牛 魂の火入れ 田村さんの38ヶ月のフィレ
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サステナビリティ~ Durabilité :本日の〆 ゆめぴりか
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サステナビリティ~ Durabilité :本日の〆 ゆめぴりか カレー2種
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サステナビリティ~ Durabilité :本日の〆 ゆめぴりか カレー2種
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-
サステナビリティ~ Durabilité :本日の〆 ゆめぴりか カレー2種
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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グラス・ペアリング
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日本の国菌 「米糀」 ~Koji de riz Japonais:岐阜 10年熟成白龍本味醂 イボセイヨウショウロウ
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日本の国菌 「米糀」 ~Koji de riz Japonais:岐阜 10年熟成白龍本味醂 イボセイヨウショウロウ
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日本の国菌 「米糀」 ~Koji de riz Japonais:岐阜 10年熟成白龍本味醂 イボセイヨウショウロウ
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私を元気にして! ~Encouragez-moi!:北海道 マスカルポーネ エスプレッソ
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私を元気にして! ~Encouragez-moi!:北海道 マスカルポーネ エスプレッソ
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私を元気にして! ~Encouragez-moi!:北海道 マスカルポーネ エスプレッソ
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私を元気にして! ~Encouragez-moi!:北海道 マスカルポーネ エスプレッソ
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私を元気にして! ~Encouragez-moi!:北海道 マスカルポーネ エスプレッソ
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重厚な外観
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スタイリッシュなサイン
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六本木らしいバブリーな贅沢内装
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六本木らしいバブリーな贅沢内装
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再 訪(23.6月)
2年ぶりの再訪。
和牛の石窯焼き×モダン・フレンチの個性は
更なる進化を遂げていた。
岩牡蠣とキャビアは
ココナッツで風味付けした変化球で、
ブーダンノワールと銘打ったメニューも
実はアオリイカのブーダンノワールだったり、
揚げた天龍稚鮎に筍、木の芽の組合せは
和食と見紛うようなプレゼンテーションと云った具合で、
佐藤シェフの料理はますます変態度増し増し!
肉を使った皿も
秋田 日本短角和種かづの牛や鳥取 純但馬血統田村牛、
山形 黒毛和種米沢牛など産地も銘柄も変えながら、
部位の変化と料理の変化で存分に楽しませてくれる。
そして真打ちはやはり
田村さんの38ヶ月のフィレの石窯焼き。
”魂の火入れ”の謳い文句に偽りなしの
ハイライト感の有る旨さだった。
◆今回のお品書き
極み和牛フィレの石窯焼きコース
乳酸発酵~Fermentation factique:島根 隠岐の島天然岩牡蠣”夏輝”
キャビア ココナッツ
ミネラルと本質 ~Minéraux et Essence:秋田 日本短角和種かづの牛
白雲丹 狼桃 生蓴菜
熟成とブーダンノワール~ Maturité et Boudin noir:
神奈川 小田原泥障烏賊 本唐墨 野辺地カブ 愛南ゴールド
登り鮎~Ayu"Remontant la rivière :長野 泳がし天龍稚鮎
硫黄島大名筍 木の芽
野菜の出汁~ Bouillon de légumes:鹿児島 太刀魚
新ひだか町ホワイトアスパラガス
調和 ~ Harmonie:鳥取 純但馬血統田村牛
花山椒 生湯葉 月光百合根
加水率 105% ~ Taux dhydratation 105%:
新潟 餅粉 ルヴァン種 海藻
0℃の氷温調理~Cuisson température glace 0°C:
山形 黒毛和種米沢牛ハツ 柚子胡椒
研鑽と慧眼と情熱 異なるタンパク質 ~ Diligence, Perspicacité et Passion:
厳選極み和牛 魂の火入れ 田村さんの38ヶ月のフィレ
サステナビリティ~ Durabilité :本日の〆 ゆめぴりか カレー2種
日本の国菌 「米糀」 ~Koji de riz Japonais:
岐阜 10年熟成白龍本味醂 イボセイヨウショウロウ
私を元気にして! ~Encouragez-moi!:
北海道 マスカルポーネ エスプレッソ
+ グラス・ペアリング
(夜)37500円/人
※以下は店の基本情報なので、初訪の内容と重複するも再掲載。
◆この店の楽しみ方
<プロフ>
ポールボキューズやメゾン・ド・ピックなど
名だたるフレンチで腕を磨いた佐藤竜也シェフの料理と
老舗肉問屋の目利きによる最高級和牛の石窯焼きが楽しめるレストラン。
<注 文>
コースは各種有るが、
25300円の極み和牛フィレの石窯焼きのコースで。
グラス・ペアリングは8800円。
別途サービス料10%が加算される。
<雰囲気>
ビルの2階の全室完全個室のレストラン。
内装は六本木らしいバブリーな贅沢さ。