素敵な大人のおもてなし : Sakou

Akasaka area "Sa" This time we had a course. Contents: Hassun (seaweed), Ichiban dashi soup, Sashimi, Grilled fish, Meat Dishes, Sesame tofu with kuzu sauce, Oysters with Oyster and seri, Sanma and mushroom rice, Dessert First, we started with Hassun. This seasonal feeling is typical of Japan. This time, it was the end of the cherry blossom viewing season. A vase of flowers was served. Contents: Noto new mozuku seaweed and crab in vinegar, sea bream milt and small shrimp with vinegared egg yolk, domestic thin beans, firefly squid with butterbur miso, soft-boiled egg with anchovy sauce, Hoozuki with Shiraae, steamed white fish with sake and Omi konnyaku vinegar miso, yuba and mountain burdock with kinome miso, pickled sillago I wondered which one to start with, but I started with mozuku, which is the order of explanation when I was unsure. Then I was suddenly surprised. The compatibility with crab was a little new and delicious. The first dish, which begins with "sa", is a little different from what you would imagine, in a good way. The first soup is made with scallops, wrapped in a saimaki shrimp, boiled rape blossoms, and hanayu. It is a rich soup. The sashimi is also beautiful. This time, it is an assortment like you would have at a castle. It is said to be inspired by the time cherry blossoms have fallen. The lineup is as follows: parboiled red shrimp, sea bream with kombu seaweed, seared grunt, boiled Akashi octopus, and seared tuna. The tuna is served with natto soy sauce, so I tried it right away. It goes well with the aroma. The other dishes are served with yolk soy sauce or ponzu sauce, but I enjoyed the good combination of red shrimp, yolk soy sauce, and wine, as well as the good seasoning of the grunt. There are also three types of grilled dishes. Masu salmon and aha, with a sauce made from bone soup and domestically produced thin beans. The combination of aroma, fat, and sweetness goes well together. The young sweetfish is wrapped in perilla leaves and puff pastry, and even has sweetfish fish sauce. It goes perfectly with the Sharaku that was served to us. The last dish is a Fried Skewers skewer of tiger pufferfish, with lotus root and salted cherry leaves. The scent of cherry blossoms makes it feel like Japanese Confectionery. Since we had been serving strong flavors, we also had a dish of chawanmushi in clam soup, combined with Saga white asparagus, mozzarella cheese, and frozen quail eggs. Meat Dishes, we had Tokyo X shoulder loin, vacuum-packed and tenderized. On top was a dish of mochi made with new potatoes. The condiments were also an unusual mix of mustard, Japanese mustard, and green nori seaweed. Next to it was soft-shelled turtle soup with soft-shelled soft-shelled turtle and chicken breast wontons. A huge lineup! The standard sesame tofu here. Deep-fried with Naruto wakame seaweed sauce. This time, it was served with fried bamboo shoots in a seasonal batter. It was said to be inspired by young bamboo shoots. It was also full of bonito flakes, which was more delicious than I could have imagined! For the final course, we had a stone-grilled Gyudon (Beef bowl) with Japanese beef belly and burdock. In the middle, we had sweetly boiled daikon radish and low-temperature-cooked Cow tongue tip and tongue base. To finish, we had green onions. We also had Cold Noodles noodles in beef, pork, and chicken soup! There was also plenty of boiled wild vegetables in a namul style. It was delicious as it was, but it was also great when topped with plenty of black vinegar. The dessert was also amazing. lol The set consisted of Dekopon jelly, mango ice cream, sweet Donuts cocoa custard donut, almond tofu, and strawberry sauce, and the latter three were also available to take home. lol The Dekopon jelly we had on the spot was incredibly smooth, like a sauce or pudding. The mango ice cream also had a melt-in-your-mouth texture that you can only get from a handmade product, and it was delicious, as if you were eating it as ice cream. The sweet potato we took home was rich, with pie crust and matcha underneath. The cocoa custard Donuts had a light, crispy surface and was full of cream. The almond tofu with strawberry sauce had a perfect balance with the sauce. It was a Japanese-style seasonal experience, a feast for the eyes, a delicious meal that filled me up, and a warm welcome that left me with a lingering aftertaste that lasted until the next day. I thoroughly enjoyed it again this time. ------------Helpful Memo------------ *As of the date of visit ☆Meeting with the shop Repeat visit ①Address not disclosed ---------------------------------------

赤坂周辺
「さ行」

今回はコースで。

内容
・八寸
・一番出汁
・お造り
・魚の焼き物
・肉料理
・胡麻豆腐くずがけ
・牡蠣にゅうめんせり
・秋刀魚ときのこご飯
・デザート

まずは八寸から。
日本らしいこの季節感が素敵です。
なんとも美しい。
内容としては
石川芋のレバーパテ詰め
タラの煮凝り
たまご豆腐
うまき
柿とマスカットの白和え
金華鯖の棒寿司
白子ポン酢
鴨
でした。
最初はシャンパンで初めておりましたけれども、煮凝りあたりですぐ日本酒もオーダーしていました。笑

一番出汁には
ホタテとフカヒレのしんじょう、自家製の厚揚げ、海老芋、江戸菜、結び人参。
しっかり味わいがあってお酒向きな一杯。
寒くなってきたので温まります。

お造りも美しい。
鯛の昆布締め
赤海老酒盗醤油漬け
イカの塩辛
鮪
ヒラマサ
というラインナップ。
どれも1切れとは言わず、そのままいけるのはそのままそして万能な黄身醤油を合わせていくと濃厚でこれまた美味しく。

焼き物までなんと3種類。
朴葉焼きになっているのは銀鱈。
味噌と近江こんにゃくを合わせてありますが、これ本当に美味しかった。
板に挟まれているのはきすのチーズ焼き。
更には脂ののったオーロラサーモンを炭火焼きで。
盛りだくさんで日本酒もいいですが、ワインもいいです。

肉料理は
1品ずつ段になっております。
1番上は岩中豚のヒレカツ東京ソースに
キャベつときりぼしの春巻き。
柔らかいお肉にお野菜たっぷりでも食べ応えのあるトロトロ春巻き。
2段目には冷製ロールキャベツ。
あわ麩と生ハムで巻いてゴマだれにて。
最後の段には濃厚なすりながし。
あさりやキャベツの芯、メークインや玉ねぎを使っているそう。
まさかの全体的な洋風目な感じですね。
ワインをいただきましょう。笑

更に続いて定番的なところらし胡麻豆腐のくずがけ
今回は季節的に香箱蟹のあんかけにていただけました。

そしてようやく〆。
セリの入った牡蠣にゅうめんに
秋刀魚ときのこご飯。
後者についてはお持ち帰りということでしたが、せっかくなので1切れ分はいただきました。
脂のりもよくて翌日も美味しくいただけました。

デザートもすごい。笑
内容としては
グレープフルーツのゼリー
ラフランスアイス
かぼちゃのプリン
コーヒーチーズタルト
抹茶クリームまるごとばなな
で後者3つはお持ち帰りもOK。

ラフランスアイスの濃厚さが印象的だったのと、翌日に食べた残り3つもまた美味しくてすごい余韻を楽しむことが出来ました。

日本らしく季節を感じながら
目で楽しませていただいて
美味しくお腹いっぱいいただいて
暖かいおもてなしをいただいて
翌日まで余韻を楽しめて

またの訪問が楽しみになるようなお店だと思います。

------------お役立ちMemo------------
※訪問日時点
☆お店との出会い
友人に勧めてもらって
友人にお誘いいただいて

①住所非公開
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