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茶葉に氷をのせてゆっくり4時間掛けて旨みを抽出
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鯨久しぶりでしたが部位での食感の違いも面白いです。
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1ヶ月熟成させたあん肝
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年に1回だけの入るまぼろし？の地元のお酒
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くちこ 山形くどき上手を合わせて堪能
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かいわれも熟成させてお寿司へ使用
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10月オープンのヒルトン広島
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king onebedroom suite アップグレードで広々
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
知り合いが結婚式で広島へ行くと聞いたのでランチの為に2回目の広島宿泊です。
ホテルから近くにあるお寿司さんを探して事前予約しました。
ランチは11時と13時からの一斉スタートです。
お寿司メインコースとお料理とお寿司のおまかせコースの2つです。違うコースが一斉スタートで大丈夫なのかが心配ですが折角なのでおまかせコースでお願いしました。
最初に氷出しでゆっくりと抽出したら八女茶を味わいスタートになります。
お料理と握りが交互に提供されます。おまかせコースの料理は裏方もサポートして総力戦です。
違うコースの方にもストレスなくサービスされております。
当日のおおまかなメニューです。○がお寿司
○アオリイカ カボスの風味が美味しい
香箱蟹 安定の旬の味です。
○シマアジ 4日ねかて熟成。脂が美味い。
くじら さえずり 初食のゲストもお気に入りでした。
○アラ こちらも5日寝かせ旨みがNICE!
余市産 あん肝 1ヶ月熟成、お酒を合わせて堪能
ねぎま 250キロのマグロの横隔膜
○3色ミニ丼 いくら バフンウニ、ワカメの佃煮
○ブリ 北海道産 5日熟成 脂もばっちり
あら塩焼き 焼フグみたいな食感です
○ぎんぽう 萩産の赤ウニのせ
○海老 10秒ボイルの絶妙なレア
マヨネーズの風味も合っています。
海老の頭 カリッと香ばしい。お好みのお塩で
○小肌 天草産 〆具合もいい感じで美味い
○赤身漬け ミナミマグロを30分漬けこみ。
出汁が効いててさっぱりと美味しい
○たち軍艦 とろりーんと濃厚でした。
○広島産あなご 柔らかさにびっくりしつつ、味のバラン
スもよく感動しました。溶ける感じです
味噌汁 いろんな魚で炊いて出汁を取ってます。
カジメの食感もいいですね。
卵焼き
デザート
食事時間は予定通りの90分間でした。
テンポよく、お料理とお寿司を親方と裏方が協力してサービスしてくれる点は本当に素晴らしいです。
個人的に一斉スタートのお寿司屋さんでの個々への同じ説明や料理間での提供待ち時間があるのが苦手です。
ゆっくりだと手持ち無沙汰でついつい飲みすぎになってしまう事が多々あります。1人だと特にです。笑
ネタごとに熟成と新鮮さのバランスが計算されており、美味しさを増しつつ、新鮮さも保ってる点も最高でした。
また時期を変えて再訪したいお店です。ごちそうさまでした。
＜2022年10月22日グランドオープン＞
ヒルトン広島
UNESCO世界遺産の原爆ドームにほど近く、広島市中心地は徒歩圏内。観光、ビジネスの拠点に最適
https://hiltonhotels.jp/hotel/chugoku/hilton-hiroshima