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酒粕のレバーペーストと紫芋ムースの最中
里芋と西京フォアグラのパテドカンパーニュ
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メヒカリのフリット
二色のパプリカソース
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食前酒は微発泡
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今夜は料理にマリアージュしたお酒のコースを合わせて
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新鮮な魚介を自家製千枚漬けで覆った和風のセビッチェ
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ビーバーブレッド天然酵母パンを蒸してアチアツを提供。へしこ職人から仕入れたへしこに無塩バターを合わせます
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いくらが乗った自家製千枚漬けを開けると、蛸、車海老、スモークサーモン、帆立貝柱がギッシリ❗️
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北海道の自然派ワイン
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ハマグリのグラチネ
発酵たまごのMornay sauceとかんずり葱
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世界各国の珍しいワイン達
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ゴルゴンゾーラのムースと秋ナスのお浸し
出汁にゴルゴンゾーラがこんなにマッチするとは(゚∀゚)
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日本酒の管理も完璧。マイナス5度をキープするので、微発泡の日本酒も提供されます。天蛙も少量生産且つかなりレアな瓶内二次発泡酒。
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大根ステーキは、出し汁で煮込んだ大根をステーキにし、ポルチーニソースを掛けています。
しかし、大根の味が抜けて味がぼやけて残念!ポルチーニソースは美味しい❗️
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98wines ロゼは、紫蘇の香りがしてスッキリ酸味が美味しい
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自家製燻製サーモンのミキュイは柔らかいサーモンにspiceがマッチして絶妙
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熟成鴨の香草ローストは丸焼きパリパリジューシー
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ソースはラズベリーの味がします
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鴨を更に美味しくさせるヴィンテージワインはベリーの香りがして、鴨の旨味とラズベリーソースにマッチ❣️
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なかなか珍しいワインを惜し気もなく提供❗️
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メレンゲをまとったクレームダンジュと柿
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食後酒は甘めのワイン
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素晴らしい品揃え
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愛媛の養蜂家のミードは蜂蜜の香りがします
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カボスのソーダ酒
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ピーチのソーダ酒
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ハーフ&ハーフ
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アフターティー
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テーブルセッティング
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オーナー所蔵LP達。たまにBGMが途切れるのは、ホールが忙しい合図(^。^)
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一階キッチンホール
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神棚が。。。
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二階席。因みにこの和室は使用していません。
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神田の問屋ならではの名残のある箱
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建物ご所有者の家紋
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梁が立派です
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二階窓を開けると近代的な別世界
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二階席
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二階ホール
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家具も昭和の香りがします
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床の間もそのままに
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昔の屋号がさりげなく
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もう20回近く訪問しただろうか。
開店以来メインシェフを務めていた竹中シェフが、上原食堂というカキ氷専門店を開店する為、クフクを離れた。
築70年以上の貴重な古民家で提供される品々は、長い時の流れをテーマに発酵と熟成が盛り込まれた料理とアルコールが特徴。
そのテーマを見事に受け継いだ市川シェフの作品はどれも観るに美しく、美味しい。
一言で表現出来ない複雑な味わいが、マリアージュしたアルコールと共に舌を刺激する。
落ち着いた古民家の席は、どの席もオススメですが、私のお気に入りはやはり2階続き和室のメイン床間前。
秋葉原の雑踏から離れた静かな道に面した座敷は天井が高く、空調が効いた木造らしい涼しさがとても心地よい。
一階の厨房から料理を運ぶ階段は急で、いつも給仕するのが大変と思うが、やはりこの席を選んでしまう。
今回のコースは、海と果物、発酵、熟成をテーマにした品揃え。
料理にマリアージュしたアルコールは、イタリアの潮風を感じるワインもラインナップ。
食材のみならず、調理法、スパイス等全てに並々ならぬ拘りと愛情を感じる料理には毎回頭が下がります。
シェフが変わっても、オーナー社長の拘りは変わらないので、これからも訪問が楽しみになりました。