イスラエル料理と熟成肉を堪能〜♬ : Marcelo's

Actually, there's an Israeli restaurant in Meguro that I've been writing about since August 1, 2013...I don't remember why I included it, but I'm sure I'll find it someday! I thought about this, but since Angelina and I don't go to the restaurant together, I couldn't come and visit her... A former nun who had to cancel all her Catholic pilgrimages from this year to next year due to the coronavirus told me that she wrote the book during her self-restraint period. I received a phone call...8 years ago, I visited the Holy Land of Israel on a pilgrimage where she was my tour guide, and from the old city of Jerusalem, I went north along the Jordan River to the Dead Sea, the Sea of Galilee, the ruins of the ruins of the Biblical era hills, and the border with Syria. I went on a two-week trip across Israel to the visible Golan Heights.I contacted a friend of mine who was baptized as a Catholic and had visited Israel to whom I would like to give the book.It was decided that the book would be delivered by hand rather than by mail, so I called the day before to make a reservation. When I looked at the phone, a person who could not speak Japanese answered the phone... ``Can you speak English?'' If you can, please speak English! So, I made a reservation.The next day, I came to the restaurant.It was a small Restaurants run by the owner-chef, who was clearly comfortable speaking English, and his Japanese wife.At 6:30 p.m., there were no other customers in the restaurant. One person went to the counter...) Our table was set by the window. I was a little intimidated by the fact that I was on the second floor of a building with a Showa-era feel, going up the linoleum stairs, but the inside of the store was calm and heavy, with wooden tables, a stylish counter, and a mirrored wall opposite the open kitchen. It's tastefully organized like Bistro, so you don't have to worry about anything...The cozy and relaxing atmosphere that can only be expected from a husband-and-wife business is also wonderful~♬ The wines are Bourgogne Blanc (¥5,200), Trebbiano (¥60,000), and Chardonnay from Yarden. (¥6,800), you'll definitely want to go to Israel, not France or Italy! There aren't that many Restaurants that have Yarden yet, so the most recent one was in Minami Aoyama [a: https://tabelog.com/rvwr/000462091/rvwdtl/B425315693/, Toriyayuki] Since then...I've had hummus, Falafel, and fennel salad. I would have been very satisfied if I had had the appetizer, but there was an assortment of 3 kinds of dips (hummus (chickpea), spicy tomato, and roasted eggplant ¥2000) that came with pita as an appetizer.This is the authentic taste~♬ This is the best Japanese Restaurants I've ever been to. The use of spices and 'looseness' is clearly different from the hummus I received at the restaurant.The use of spices and 'looseness' are excellent~♬Israeli salad with finely cut tomatoes, cucumbers, and mint tossed with Organic Food lemon and olive oil (¥240) 0) is also exquisite! ! Falafel (chickpea Croquette seasoned with coriander and spices ¥700 x 3) is also very delicious~♬ Merguese (homemade lamb sausage made from minced meat, ¥160/piece) is also a rustic gem~♬ Falafel It's called 'Grandma's recipe'... Harissa is quite spicy for me, but when paired with a juicy salad, it brings back the land of Israel ~ A blissful moment with chilled Yalden Chardonnay ~ ♬ Owner/Chef Marcelo He was born in Genoa, Italy (this is Marcello!) His mother is Brazilian-Jewish, and his father runs Restaurants in Montreal, Canada, and he spent his childhood in Brazil (he grew up eating beef). After returning to Israel, he grew up in Tel Aviv from the age of 8 to 20. Marcelo has been cooking here for 10 years, and before that, he was also running a catering business in Camila (meaning camel), and he met his wife in Toronto, and he got married 13 years ago.In April, due to the current coronavirus pandemic, After being closed in May, it reopened last month...He is a true chef at heart and is very happy about it! They look really happy cooking. He has an overflowing love for aged meat, and he recommended 57-day aged Australian grass-fed beef to us! ! "I learned the aging method from a Brazilian chef in Israel. The meat was sent to me by an Australian butcher, and I was in charge of the aging process. I take it out of the refrigerator and leave it at room temperature for 30 minutes, then heat it up and spray water around the meat to control the temperature and grill it with care and love. The grilled steak is placed on a 300-year-old olive tree, sprinkled with Dead Sea salt, and served~♬ Australian Black Angus rib roast (500g, ¥12,000) served with Yarden's Merlot (¥ 1200 By the Glass) Enjoy ~♬ Marcelo's aged meat has a softness and sweetness that melts in the fibers, and is juicy and flavorful, and the taste of the meat is completely different from the aged meat we have had before. . He watches over the growth process of his own child every day, and the aged meat that he grills with love is truly the result of his passion and is one of the best in the world.The beef was also a real treat.I was very impressed. The dinner ended with Muscat (this dessert wine is no longer made at Yarden, a winery in the Golan Heights, so we had a precious glass of 2015 on the house!) The dessert that was placed next to the menorah was From the left: pomegranate, rose, and sesame Ice cream ~♬ It was decorated with cute flowers and nuts, and I thought again that Marcelo really loves cooking ♡ I was impressed ♡ Pomegranates are a popular fruit in Israel and are a part of Jewish law. It is said that there are 613 fruits, and Marcelo remembers eating them while counting with his father when he was young. Rose Ice cream is called malabi, and in Israel it is a dessert made of rose milk pudding with berry and pomegranate sauce. is popular, and Marcelo arranged it into a wonderful dessert, and sesame is an adaptation of halva (according to his wife, it's a candy similar to rakugan).In Israel, there is military service (I saw many female soldiers in Jerusalem, the capital). Also great as energy food during training! ! It's topped with date sauce~♬ Kaiem! ! (Delicious!) and Raheim (Cheers~♬) also reminded me of that. At first I wondered why he chose Israeli cuisine and aged meat, but after hearing about his background, I was convinced! Apparently some of their customers are from the Israeli embassy...They use spices and oils from sacred places to faithfully recreate Israeli cuisine, which was born from the fusion of the diverse foods that Jews who scattered around the world brought back to their homeland. They are ordering it from Jerusalem. It was a happy night where I was able to enjoy Israeli cuisine, delicious aged meat, Yarden wine, and stylish desserts, which I haven't had since my pilgrimage to the Holy Land in Jerusalem on Easter Branch Sunday in 2012. Raheim is a hidden gem on Gonnosukezaka ♬