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村上農場男爵イモの冷製スープに昆布森のうにと梅のジュレ
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生ハムとパセリを乗せた自家製フォカッチャ
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牡蠣と豚茄子のジェノベーゼソース
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鰹出汁に着けた佐島の甘鯛のカルパッチョ、柑橘ジュレ、オリーブのソース
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カラスミと椎茸の蛤出汁を絡めたキラッタ(四角いパスタ)
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ピューレ上にした柿に水牛モッツァレラとリコッタチーズ、生ハムを添えて
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シャラン鴨ローストに鹿児島黄かぶとインカの目覚め
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毛蟹と雲子の鳥出汁リゾット
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イチゴあめ
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イチゴ飴ビターチョコをかけて
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アールグレイのチョコボンボン、カシスとマスカルポーネアイス、マロンのシュークリーム、かぼちゃとアーモンドのマカロン
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焼きたてフィナンシェ
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北海道から出てきた天才料理人長谷川稔さん、その魂を引き継ぐのが、薫HIROとここ朗。若干26歳の森達朗さんがメインシェフとなり、店名も朗長谷川稔labと改名した。薫HIROは超高級店だが、こちらはよりカジュアルに、予約はOMAKASEで1日と16日に、薫さんのところよりは取りやすい
◆村上農場男爵イモの冷製スープに昆布森のうにと梅のジュレ
◆生ハムとパセリを乗せた自家製フォカッチャ
◆牡蠣と豚茄子のジェノベーゼソース
◆鰹出汁に着けた佐島の甘鯛のカルパッチョ、柑橘ジュレ、オリーブのソース
◆カラスミと椎茸の蛤出汁を絡めたキラッタ(四角いパスタ)
◆ピューレ上にした柿に水牛モッツァレラとリコッタチーズ、生ハムを添えて
◆シャラン鴨ローストに鹿児島黄かぶとインカの目覚め
◆毛蟹と雲子の鳥出汁リゾット
◆いちご飴ビターチョコをかけて
◆アールグレイのチョコボンボン、カシスとマスカルポーネアイス、マロンのシュークリーム、かぼちゃとアーモンドのマカロン
薫さんの方が長谷川稔の料理をそのまま引き継いだのと比べ、こちらはリーズナブルで、森さんのオリジナリティを含めた料理となっている。でも、手間をかける仕込みの凄さは、稔さん仕込み。その仕込みの良さが料理現れている。
牡蠣は、蛤出汁を含め、かつお出しに甘鯛をつける。シャラン鴨も塩ときび砂糖っで27時間つけている。違う素材を合わせることによって味のまとまりが付く。
ソースを含め味を合わせるとは言って、味わいはまろやかで素材の良さを十分に感じられる。