에레바주 사드
エレヴァージュ サード / Elevage Third
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
비범한 와인과 요리의 조화를 즐길 수 있는 숨겨진 공간
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일본사용자 평가3.16(1건)리뷰
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We change the food and wine according to the customer's tastes and how they are eating. We "adjust" the food so that it goes perfectly with the wine. It's not a streamlined process. We adjust the food to each customer's tastes, eating speed, and quantity.
We change the food and wine according to the customer's tastes and how they are eating. We "adjust" the food so that it goes perfectly with the wine. It's not a streamlined process. We adjust the food to each customer's tastes, eating speed, and quantity. The menu is almost the same as a full course until the meat dish (then pasta and desserts are added). (After that, pasta and dessert can be added, but at an additional charge. (After that, pasta and dessert can be added for an extra charge.)
The pasture-raised beef is grilled thoroughly after being aged for about two months, ensuring it is cooked through slowly. The sauce is a three-dimensional blend of fresh sansho and shallots mixed with melted fat. It pairs well with Rhône wines such as Cornas.
The aged champagne has a complexity of concentrated honey-like sweetness and melted acidity intertwined. The 1976 vintage features a firm acidity and a three-dimensional fruitiness. The depth with its multiple layers is astonishing. Priced at 5,900 yen for 70 milliliters.
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