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外観
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オプションの岩牡蠣
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内観
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メニュー表
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メニュー表
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スズキのカルパッチョ
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カルパッチョアップ
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吹浦産岩牡蠣
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岩牡蠣とモロヘイヤのケッカソース
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大根の冷製スープ
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スープの中に黒鮑
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稚アユのリゾット・庄内産はえぬき米
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三瀬産稚アユと庄内産はえぬき米
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鯛の煮込みアクアパッツァ
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アップ
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取り皿に盛り付けたアクアパッツァ
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庄内豚のグリルとサラダ
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グリルのアップ
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パンとオリーブオイル
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鱸の燻製と宇度川原胡瓜のパスタ
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夏野菜とトマトの煮込みパスタ
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デザート
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桃とヨーグルトのセミフレッド
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紅茶
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珈琲
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★★★投稿時マイランキング8位(食べログ投稿時評価3・64)★★★
今回ご紹介するのは、イタリア スローフード協会国際本部主催「テッラ・マードレ2006」世界の料理人1000人や農林水産省から第1回料理マスターズ ブロンズ賞を受賞された奥田シェフが山形の食材と料理に使う水に拘り作り出すイタリアンのお店「アル・ケッチャーノ」です。
この日は「九兵衛旅館」をチェックアウトし加茂水族館に行ってクラゲ見学をした後に「アル・ケッチャーノ」へ予約時間は2回転目の13時半でリザベーション。
今回も前回同様、¥3800のコースで他に吹浦産岩牡蠣¥890とパスタ大盛り+¥200をお願いしました。
一皿目・・・庄内浜産スズキのカルパッチョ・アンティボワーズ
一皿目から衝撃の美味しさ。
二皿目・・・吹浦産岩牡蠣とモロヘイヤのケッカソース
生の岩牡蠣をモロヘイヤを使って上手にアレンジした一品
三皿目・・・庄内大根と飛島産黒鮑の冷製スープ
大根の素朴な旨さに黒鮑の磯の香りが上手く調和された美味しい冷製スープ
四皿目・・・三瀬産稚アユとだだちゃ豆のリゾット(はえぬき米)・アユの内臓ソース添え
稚アユのほろ苦さにこれまた苦みが美味しい内臓ソース、大人の一皿に脱帽
五品目・・・魚介の煮込み(真鯛)アクアパッツァ
真鯛の出汁が上手く魚貝類とマッチした上品な一品
五品目(相方)・・・庄内豚のグリルとサラダ
生ハムの塩気と庄内豚が上手くマッチするボリューム満点の一皿
六品目・・・スズキの燻製とうどがわら胡瓜のオイルパスタ
胡瓜のほろ苦さを味わう大人のパスタ、、一言美味しすぎる
六品目(相方)・・・夏野菜のトマト煮込パスタ
夏野菜が美味しくこれまた美味しい
デザート・・・桃とヨーグルトのセミフレッド
美味しいジェラートとセミフレッドのハーモニー
完食した感想はと言うと、今回は苦みを味わってもらう大人のテイストが多いコース内容でどれも大変美味しかった。
特に珍しい処では、庄内地方特産の鵜渡川原(うどがわら)胡瓜を使ったパスタで鵜渡川原胡瓜は大変痛みが早く全国的には流通しない大変貴重な胡瓜。
昔ながらの懐かしい胡瓜の苦みが強く正に大人の味で淡白な鱸との相性も抜群で貴重な一皿でした。
他にも庄内大根の冷製スープなどは、仄かな磯の香りが漂い食べるとコリコリした黒鮑が入っているサプライズですごく美味しい冷製スープでした。
そして何よりも特質すべき点は、CPの素晴らしさです。
これだけ庄内地方に特化した珍しい食材や高級食材を用いて¥3800(税別)はあり得ない安さで本当に鶴岡まで来て良かったと思わせる庄内地方を丸かじり出来るお店です。
又、担当したスタッフさんが1年前の同じ女性の方で覚えていてくれ気持ち良いサービスも嬉しい限りです。
評価の方も前回より0・1上回り高評価の4・8とさせて頂きます。
「御馳走さまでした」