17/04/2026
井川の鹿と、駿河湾の春鰯。
肉と魚、山と海。
性質の異なる素材を、ひとつの皿に。
⸻
井川鹿モモのカツ
めかぶ
わらび
鰯
⸻
脂を蓄えた鰯と対照的な
春の鹿肉は、炭火でカツに
対照的でありながら、
共通する鉄分が重なり、
単体では出ない輪郭をつくります。
竹チップで香りをまとわせためかぶが
鰯に海の余韻を重ね、
山のわらびが全体を引き締める。
なかなか文章だけでお伝えするのも難しく、
ぜひ実際に体験していただければと思います。
―
Ikawa venison and spring sardines from Suruga Bay.
Meat and fish.
Mountain and sea.
Two ingredients of different natures, brought together on a single plate.
⸻
Ikawa venison rump cutlet
Mekabu
Bracken fern
Sardine
⸻
In contrast to the sardines, rich with seasonal fat,
the spring venison is prepared as a cutlet over charcoal.
Though contrasting in character,
they share a common thread of iron-rich depth,
creating a profile that would not emerge from either on its own.
The mekabu, gently scented with bamboo chips,
adds a lingering note of the sea to the sardine,
while the mountain bracken fern brings the whole dish into focus.
This is admittedly difficult to fully convey through words alone,
and I hope you will have the chance to experience it for yourself.
