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。
評価
52
翻訳 / 英語
- 2014/09/01 15:10:56に投稿されました
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.
m_watersさんはこの翻訳を気に入りました
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.
評価
52
翻訳 / 英語
- 2014/09/01 15:22:22に投稿されました
I ate various kinds of fish dishes, but the one that made me surprised the most is sweet sea bream. I'd known that its scales were so thin, and so much so we could eat them, but didn't expect the texture was rather crunchy and no need to bite off to swallow. As I asked the chef about how it's cooked, the recipe of it is to carefully pour slightly heated oil over the surface of the scales. It's more like a work of art than a dish.
Their service and ambiance are both almost A plus, but if you ask me to try to finding a weak point, it would be the freshness of seafood. Needless to say baked dishes are totally fine, but sea-urchin eggs and Carpaccio smelled a bit fishy. Perhaps they were 1 ~2 days old from the point of being fished.
m_watersさんはこの翻訳を気に入りました
Their service and ambiance are both almost A plus, but if you ask me to try to finding a weak point, it would be the freshness of seafood. Needless to say baked dishes are totally fine, but sea-urchin eggs and Carpaccio smelled a bit fishy. Perhaps they were 1 ~2 days old from the point of being fished.
評価
50
翻訳 / 英語
- 2014/09/01 15:28:25に投稿されました
I ate a lot, but I found a surprise at tilefish. I have heard of thin scales can be eaten, but it is light crispy texture than bite off. I asked the staff about the cooking method, and he/she said they pour the mild heated oil onto the scales carefully many times. It is close to a work of art rather than a meal.
It is close to the highest point both in the shop atmosphere and the service, but if I dare find any fault, the freshness of seafood. Of course cooked ones are no problem at all, but I felt a fishy smell only a little bit on sea urchin and carpaccio. It might have been passed 1 or 2 days since landing.
m_watersさんはこの翻訳を気に入りました
It is close to the highest point both in the shop atmosphere and the service, but if I dare find any fault, the freshness of seafood. Of course cooked ones are no problem at all, but I felt a fishy smell only a little bit on sea urchin and carpaccio. It might have been passed 1 or 2 days since landing.
