ニューヨークで最高の精進料理店として名高い「嘉日」。
四代目シェフ阿部大絋氏から連絡いただいたのは、１ヶ月以上前。
キッチンスタッフの一人が日本に本帰国する前に、お披露目会を開催したいと。
あまり状況が分からぬまま、いそいそと当日を迎えた。
普段は大将しか表のカウンターには立てない老舗店舗の裏側で、
４年以上、キッチンスタッフとして務めてきた木崎雄紀氏がその日の主役。
いずれ日本で自分の店舗を持ちたいという彼の腕前を賞味してみたいと、
ニューヨークの食通たちが、ミッドタウンのお店に集合した。
仕事の合間にメニューを考案して、試作を繰り返す。
マーケットでどんな食材を仕入れられるか、当日まで分からない。
アシスタントをしていた女性スタッフとの呼吸もぴったりで、
普段の「嘉日」にはない品々を堪能させていただくレアな体験。
夏野菜を中心に、味噌各種との取り合わせが実に巧妙なメニュー構成で、
目もお腹も満足する精進料理、その奥の深さを改めて感じた。
ニューヨークという厳しい街で戦ってきた勇士の新しい門出。
また新しいヒーロー誕生の知らせを聞ける日は、きっと遠くない。
“Kajitsu” is renowned as one of the best vegan restaurants in New York.
It was more than a month ago when Hiroki Abe, the fourth-generation chef, contacted me.
He asked me to join a closed event for one of his kitchen staff.
Not knowing much about the situation, I welcomed the day with my excitement.
There are many kitchen staffs behind the scenes of the long-established restaurant where only the executive chef can usually stand at the front counter.
Yuki Kizaki, who has been working as kitchen staff for over four years, was the hero of the day.
New York foodies wanted to taste the man's skills who wanted to open his restaurant in Japan, and gathered in a midtown restaurant.
He devised his menu in between work, and repeated trials.
They didn't know what ingredients they were able to purchase at the market until the event day.
He and his assistant worked well together.
It was a rare experience for us to enjoy dishes that were not available at the regular “Kajitsu”.
Combining summer vegetables with various miso paste, the menu was a very well thought out composition and satisfied both the eyes and the stomach.
I was reminded of the high quality of vegan cuisine.
It was a new beginning for him, who has been fighting in the tough city of New York.
The day is indeed not far when we will hear the news of the birth of another hero in Japan.
