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イカとイカスミのクロケッタ、ニシンの切り込み 塩麹
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イカとイカスミのクロケッタ、ニシンの切り込み 塩麹
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マダラの白子のフリット カリフラワーのピューレ
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マダラの白子のフリット カリフラワーのピューレ
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マダラとタコ マイタケのアヒージョ バゲット添え
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マダラとタコ マイタケのアヒージョ バゲット添え
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フォアグラのコンフィのブリオッシュのせ
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フォアグラのコンフィのブリオッシュのせ
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フォアグラのコンフィのブリオッシュのせ
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ヒラメとアサリのサルサ・ヴェルデ
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ヒラメとアサリのサルサ・ヴェルデ
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エゾシカのロースと卵黄 カルボナーラ風 黒トリュフ
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エゾシカのロースと卵黄 カルボナーラ風 黒トリュフ
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北島豚のロースのロースト 焦がしバターとマデラ酒のソース
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北島豚のロースのロースト 焦がしバターとマデラ酒のソース
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北島豚のロースのロースト 焦がしバターとマデラ酒のソース
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メロッソ
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メロッソ
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ワイン・ペアリング
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ワイン・ペアリング
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ワイン・ペアリング
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ワイン・ペアリング
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ワイン・ペアリング
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ワイン・ペアリング
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ワイン・ペアリング
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ワイン・ペアリング
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バスクチーズケーキ 米粉塩で
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バスクチーズケーキ 米粉塩で
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バスクチーズケーキ 米粉塩で
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ワイン・ペアリング
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余市駅直ぐのホテルの中の店
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お洒落カフェのようなカジュアルさ
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お洒落カフェのようなカジュアルさ
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お洒落カフェのようなカジュアルさ
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シンプル・モダンなホテル室内
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シンプル・モダンなホテル室内
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シンプル・モダンなホテル室内
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シンプル・モダンなホテル室内
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再 訪(22.4月)
前回は11月の訪問で余市は雪が積もり路面も凍結する真冬、
今回は4月だったので桜が満開の春爛漫、
地産の旬の食材もアスパラをはじめ
浅利や筍などすっかり模様替えしていた。
仁木シェフの料理もますます練れて進化している。
今回感心させられたのは
余市ニシンの切り込み風と毛蟹パエリアの二皿。
余市ニシンの切り込み風は
前回も小さなクロケッタと一緒にアミューズとして供されていたが、
今回は独立した前菜の一皿に。
そのルックスは綺麗に仕上げられたテリーヌのようで、
ニシンの青魚ならではのシュッとしたさっぱり味に
大葉紫蘇ガリの甘酸っぱさと粒山椒の弾け、
塩麹のソースの発酵の旨みが妙なる協奏を見せる。
毛蟹パエリアは
毛蟹の束感のある甘みに
毛蟹の出汁や味噌をたっぷり吸ったパエリアの言わば王道の味だが、
アイオリソースに柚子を香らせているので後口は爽やか。
わがまま承知で言わせてもらえば
毛蟹とイカスミなどパエリアが二択くらい出来ればなお嬉しい。
半年足らずの再訪だったが、
より洗練されたモダン・スパニッシュを心ゆくまで楽しめた。
◆今回のお品書き
浅利の出汁と筍の冷製フラン
余市桜鱒のコンフィと白アスパラ、
あいこトマトポン酢 ほうれん草と葱のソース
余市ニシンの切り込み風
根室帆立のカダイフ うすいえんどうと昆布〆のソース
蝦夷あわびと馬糞ウニ 山椒麺
ソイと余市ムール貝とグリーン・アスパラ 白ワインソース
白糠エゾジカのロースト
毛蟹パエリア 柚子の香りのアイオリ・ソース
苺(北斗けんたろう)のショートケーキ
小菓子:フィナンシェと豆の香りのメレンゲ
コーヒー
+ 余市ワイン・ペアリング
(夜)25000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>
北海道は余市地産の食材にこだわった料理と
道産のワインを中心にマリアージュか楽しめるモダン・スパニッシュ。
仁木偉人(いさむ)氏は
嵐山吉兆や山地陽介、A Tafone、Asador Etxebarriなど
ジャンルを横断して研鑽を積んだ経歴を持つシェフ、
倉富宗(たかし)氏は
Benoir TOKYOやMonolith、Thierry marxを渡り歩いたソムリエで、
お二人がタッグした料理とワインのマリアージュが冴え渡る。
<注 文>
今回は11000円のコースと14000円の余市ワイン・ペアリングで。
税込み・サービス料込み。
<雰囲気>
ホテルの中のスパニッシュ・バルとしてスタートした為、
設えはお洒落カフェのようなカジュアルさ。
倉富宗(たかし)ソムリエの快活トークも有って、
かしこまらずにくつろげる。