I didn t want anyone to know.
*
I didn't really want to teach you something that goes well with sake
European restaurant
[Shibahon Nakano]
3 minutes walk from Nakano Station
☆ Omakase course 7500 yen
* small appetizer
Chiba Prefecture Sangen pork and bamboo charcoal black salt cream puff
With a hint of smoke
* Appetizer
Grilled natural yellowtail from Iwate Prefecture, salted egg yolk and truffle scented sauce
Salad tailoring that combines complex texture and taste
* Pasta
Kamaage from Hyogo Prefecture Shirasu and fresh green laver with the scent of the shore
Oil sauce pasta with plenty of shellfish flavor
* Fish dishes
Natural flounder poiret from Hokkaido
Fresh Herbs with Boule Blanc Sauce
* Meat dish (either one dish)
1.
Hungarian Duck Breast (Magrecanal) with Honey and Orange
Red wine sauce and gorgonzola shallot cream sauce
2.
Vacuum low-temperature cooking of Australian lamb marinated in herbs
Refreshing grain mustard sauce with fresh tomatoes, citrus fruits and herbs
* Dessert
Bittersweet Green Tea and Mascarpone Iced Tiramisu
Strawberry and salty white chocolate sauce
"Does this dish go well with sake?"
I thought so at first.
But take a bite, take a sip and be satisfied.
Not only sake, but also craft beer and wine, all of which are selected by the shop owner, considering the compatibility with the food.
This time I had a 7,500 yen omakase course.
From the first appetizer to the last dessert, each dish has a different look, and the one that particularly impressed me was the thick flounder poiret.
The meat dishes were duck breast and lamb ichibo, both of which had completely different sauces, and I never got tired of it until the end.
The most impressive thing about this restaurant was the sauce.
Every dish is so delicious that you don't want to leave it, and each dish is accompanied by a baguette, so you can enjoy it until the last drop.
It was a restaurant that I would like to recommend to those who want to enjoy pairing with sake.
This course was excellent from beginning to end.
The owner carefullyselects every sake, craft beer, and wine to pair with the food, and it trulyenhances thedining experience.
Theflounder wasthick and flavorful, while both theduck and lamb dishes were outstanding. Every course featured aunique sauce, and fresh bread wasserved so you could enjoyevery last bite.
The attention to detail and balance of flavorsmade this a memorable meal. I would happily visit again.
🕑, Tue, Wed, Thu, Fri, Sat, Sun
Holidays, days before and after holidays
18: 00-23: 00
L.O.Cooking 21: 00 Drink 22: 30
🎌 Irregular
☎️ 03-6822-1904
💰 from 10000 yen per person
私自身、料理とお酒のペアリングには目がないので、今回紹介する「しば本」での体験はとても印象的でした。 欧州料理と日本酒の組み合わせは一見意外に思うかもしれませんが、店主が厳選した日本酒やクラフトビール、ワインのどれもが料理と見事に調和していました。特に、肉厚なヒラメのポワレは、フレッシュハーブが香るブールブランソースとのコンビ ネーションが絶妙で、日本酒の繊細な味わいを引き立ててくれました。 また、鴨胸肉や仔羊のイチボにはそれぞれ赤ワインソースや粒マスタードの酸味が効いたソースが添えられ、最後まで味の変化を楽しめました。こうしたソースの美味しさはバゲットとの相性も抜群で、ついソースを残したくないという気持ちにさせられます。 私が訪れた際には、おまかせコースの中で各料理がどのような味のバランスを意図しているのかを店主から丁寧に説明してもらえ、お酒との合わせ方を学べたことも大きな魅力でした。お酒好きの方はもちろん、料理の味わいを深く楽しみたい方にもぜひ訪れてほしいお店です。 中野の駅近でありながら、知る人ぞ知る隠れ家的な存在の「しば本」。特別な日のディナーにも、お酒とのペアリングを堪能したいカジュアルな食事にもぴったりです。次回は季節ごとのメニューや新しいお酒の組み合わせも楽しみにしています。
