コロナ禍の影響でメキシコに移住してしまった親友が、数日だけNYに戻ってきた。
倉庫に置いたままになっていた荷物の整理と、ビザ関係の手続きなど、
慌ただしく用事を済ませて、お気に入りのお店で再会。
NY随一の精進会席料理で、長くミシュラン常連となっている嘉日だけれど、
歴代シェフが毎月考案する卓越したメニューが、その人気の理由のひとつ。
四代目シェフ阿部大紘氏が筆をしたためたメニューに「春待月」という文字を見て、
日本人の繊細な感性と日本語の美しさに、改めて恋焦がれてしまった。
春夏と違って、根菜が中心になる秋冬は、食材も茶系が多くなってしまう。
そこに冬至を想わせる柚子の香りといろどりが、エッセンスを添える。
動物系タンパク質は一切使わず、コクのある出汁を作り出す技術は、
日本食シェフならではの努力と研究の賜物。
ニューヨークはいよいよ本格的な寒さになってきた。
今朝の気温、マイナス３度。
すでに春の到来が待ち遠しい。
My best friend, who moved to Mexico caused of the COVID-19 pandemic, returned to New York for a few days. returned to New York for a few days.
She was in a hurry to finish up some errands, such as sorting out her belongings that she had left in a warehouse and visa procedures.
After she finished her errands in a hurry, we met again at our favorite restaurant.
"Kajitsu" has long been a Michelin regular for its vegetarian kaiseki cuisine, the best in New York.
One of the reasons for the restaurant's popularity is the outstanding menu devised each month by successive chefs.
When I saw the words "Harumachi-zuki" (a month waiting for spring) on the menu written by the fourth-generation chef, Hiroki Abe, I fell in love with the delicate sensitivity of the Japanese people; the beauty of the Japanese language.
Unlike the spring and summer seasons, the fall and winter seasons are dominated by root vegetables, and the ingredients tend to be more brownish.
The aroma and color of yuzu, reminiscent of the winter solstice, add essence to the dish.
The technique of creating a rich soup stock without using any animal protein results from the efforts and research of a Japanese chef.
It's finally getting frigid in New York.
The temperature this morning was minus 3 degrees Celsius.
We are already looking forward to the arrival of spring.
