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但馬牛の上位ブランド但馬玄(タジマグロ)
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コンソメスープ
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絞りたての胡麻油
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旬野菜
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但馬玄 ユッケ
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但馬玄 ユッケ
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但馬玄 ユッケ
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但馬玄ユッケ(左が細切りユッケ、右がキャビア&角切りユッケ)
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但馬玄 ユッケ
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キャビアと角切りユッケ(但馬玄)
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タンモト、タンシタ、タンモト厚切り
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タンモト
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タンシタ
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タンモト厚切り
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サラダ
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バーグ焼いてます
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バーグサンド完成！
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バーグサンド
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レバー
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レバーと甘口ワイン
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サーロインのしゃぶしゃぶ
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サーロインのしゃぶしゃぶ
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サーロインのしゃぶしゃぶ
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右下から時計回りにヒレ(シャトーブリアン)
、はらみ、
カルビ
、サーロイン
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ヒレ(シャトーブリアン)
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はらみ
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カルビ
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サーロイン漬け卵黄で
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冷麺
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ご飯炊いてます
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飯釜は三重の萬古焼き
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もつまぶし
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もつまぶし
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もつまぶし茶漬け
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-
マッコリジェラート作ります
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マッコリジェラート
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マッコリジェラート
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福岡八女のほうじ茶
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お土産のカレーパン
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絞りたての胡麻油
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ガティノワ
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日日 秋津山田錦 日々醸造
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エンゲルガルテン/マルセル・ダイス
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サン・ジョセフ ルフレ/フランソワ・ヴィラール
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マランジュクロルソー/ドメーヌシュヴロ
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個室(2人用)
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ドアを開けるとさらに隠し扉があります
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階段を降ります
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こちらの建物の地下にあります
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宙コースメニュー
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ワインペアリングメニュー
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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
六本木駅から六本木通りを渋谷方面に徒歩10分弱、“西麻布 焼肉X”(やきにくてん)さんに伺いました
入口は隠し扉になっていて面白い
店内は個室が4部屋のみでシェフとソムリエの方がつきっきりでサービス
今回いただいたのは但馬玄を存分に楽しめる17品の“宙コース”
美味しいお肉に合わせたワインペアリングもお願いしました
【宙コース】 38,500円(サ別)
コンソメ
旬野菜
ユッケ
タン
タンシタ
タン厚切り
サラダ
バーグサンド
レバー
しゃぶしゃぶ
ヒレ
ハラミ
特上カルビ
ロース
冷麺
もつまぶし
ジェラート
【ワインペアリング】 11,000円(サ別)
・NV GATINOIS Grand CruAy Tradition Brut GATINOIS
ガティノワ
・日日 秋津山田錦 日々醸造
・2018 Engelgarten Marcel Deiss
エンゲルガルテン/マルセル・ダイス
・2013 Saint Joseph Reflet François Villard
サン・ジョセフ ルフレ/フランソワ・ヴィラール
・2020 Maranges Clos Roussots Domaine Chevrot
マランジュクロルソー/ドメーヌシュヴロ
ガティノワで乾杯してコーススタートです
まずいただいたのは
○コンソメスープ
5日かけてじっくり煮込んだ究極のコンソメスープ
但馬玄の色々な部位を使っています
胡麻があると思ったら、この日に使う胡麻油を生搾り
搾りたての胡麻油は胡麻そのものの良い香り
次に宝箱に入ったお肉を見せて頂きました
こちらでいただくのは但馬牛の上位ブランド但馬玄(タジマグロ)
上質な脂と赤身の深い風味はまるでマグロのようである、との事から但馬牛の中でも一線を画したものと位置付け「但馬玄(たじまぐろ)」と命名されたそうです
兵庫県の上田畜産さんでしか作っていない貴重なお肉です
融点がマグロと同じぐらいで約12°と低いので、胃もたれせずに最上のお肉をいただけます
○旬野菜
・できたて白菜キムチ
・巨峰と蓮根の水キムチ
・枝豆あんちょび
・とうもろこしバター
・万願寺とうがらの焼きびたし
旬のお野菜を色々楽しめます
白菜キムチは出来立てなのでポリポリッとした食感、サラダ感覚でいただきました
水キムチはピリ辛です
○但馬玄 ユッケ
・細切りユッケ
沖縄県屋我地島ピンク塩と絞りたて胡麻油をつけて
・キャビアと角切りユッケ
Xの缶を開けるとキャビアがびっしり
その下にはキャビアと同量の角切りユッケ
キャビアは塩分濃度3％程に押さえてあるのでたっぷり食べられます
缶底に塗ったサワークリームがアクセント
○タンモト
薄切りのタンモトは自家製のほろ苦レモン塩で
○タンシタ
コリコリしたタンシタは胡麻油で
○タンモト厚切り
厚切りのタンモトはサクサクで美味しい
レモン塩が合いました
○サラダ
塩昆布、胡麻パウダーのドレッシング
○バーグサンド
ハンバーグを焼くところからスタート
こんがり焼けたらXの刻印のパンにサンド
味付けはエシレバター、辛子マヨネーズ、テリヤキソースというA級サンドです
○レバー
さっと焼いたレバーは全く臭みはなく甘くとろっとしてます
一緒に提供された甘口ワインで料理が完結します
○サーロインのしゃぶしゃぶ
牛骨と鰹出汁のお出汁
次はタレ焼き、
○ヒレ(シャトーブリアン)
○はらみ
○カルビ
○サーロイン漬け卵黄で
タレ焼きは白米欲しくなりますね
ちゃんと用意してありました！
○冷麺
アカモクを練り込んだ麺、ミゾレスープ
青唐辛子のスライス
ヘベスの果汁
○もつまぶし
お肉がゴロゴロ入った炊き込みご飯
まずはそのまま、味変で蟹風味のガーリックチップと和歌山県の葡萄山椒
最後は昆布と鰹のお出汁をかけて
飯釜は三重の萬古焼き
○マッコリのジェラート
生クリームとマッコリのアルコールを飛ばしたものを使って目の前で作る甘さ控えめのジェラート
岡山県のシャインマスカットをのせて
胡麻油絞った時にできる胡麻粉をかけて
福岡八女のほうじ茶をいただいてコース終了です
滞在時間は3時間ほど
ゆっくり食べていたわけではないのに
あっという間に時間がたちました
いたれりつくせり素敵な時間を過ごせました
ごちそうさまでした
最後にカレーパンのお土産をいただきました
代々木八幡の有名なパン屋さん“365日”とコラボしたカレーパン
お肉たっぷり、パンもちもちで美味しかったのです
辛さはマイルドです