沢山食べましたが、最も驚きを覚えたのは甘鯛。ウロコが薄く食べられるとは聞いたことがありましたが、噛み切るというよりサクサクした食感です。調理法をスタッフの方に尋ねると、ウロコ面に弱く熱した油を丹念に注ぎ熱を入れるとのこと。料理と言うより、最早芸術作品に近いです。
サービス・お店の雰囲気共に最高点に近いですが、敢えて粗探しをするならば魚介の鮮度。無論焼き物は全く問題ないのですが、雲丹やカルパッチョにほんの少しだけ、生臭さを感じました。多分水揚げから1日〜2日経過していたと思料。
I ate much, but the most impressive thing was a tilefish. I've heard that we can eat the fish scale because that is thin, the its texture was crisp rather than hard. I asked a stuff how to cook it, they put oil heated with low tempature into aspect of fish scale in a careful manner. It seemed to be rather the art the merely cuisine.
Both the servis and atmosphere in the restaurant was close to the top, if I were to use something to improve, I would say about freshness of the fish. The grilled food was no problem, but I smelled fishy a little bit from sea urchin and carpaccio. I guess it spent between one day and two days from catch landing before serving them.
