「GLION STEAK HOUSEIn the VIP room, a special private room at G-Lion Steakhouse, they are collaborating with "FRANCK MULLER FUTURE FORM," a brand that handles tableware for Franck Muller, famous for its Swiss luxury watches, in a first for Asia!
Moving beyond the concept of a typical restaurant room, the setting evokes the image of nobles engaging in lively conversation in a room within a castle, adorned with exquisite Franck Muller tableware, creating an exceptionally elegant atmosphere!
Amidst the setting of such wonderful original glasses, tableware, and cutlery, we at lade introduced our "Traveling with Tableware Series" to the staff of "GLION STEAK HOUSE," and Chef Hiroshi Nakamichi collaborated with us on a project featuring works by artists from Toyama!
The first to appear is its sister store,Hy's Hawaii "Cheese Bread," a beloved item at STEAK HOUSE (Hy's) for 40 years!
This is a combination of three cheeses—cheddar, Gruyère, and mozzarella—placed on top of bread.
This dish is grilled only on the surface, resulting in a fragrant cheese aroma and a wonderfully soft and fluffy texture! It's cut into four easy-to-eat pieces, so you can enjoy it by hand♪
Next up is the Caesar salad!
Highly nutritious romaine lettuce and organic vegetables from "Akari Farm" in Tamba Sasayama.
This is a Caesar salad made with an abundance of ingredients. The organic vegetables from "Akari Farm" will be provided to athletes at the Tokyo Olympic Village next time!
For the Caesar salad dressing, Spanish anchovies, organic garlic from Hyogo, and black pepper are added and then ground together in a large wooden bowl using the back of a wooden spoon to release the aroma. Next, fresh eggs are added, accented with mustard, Worcestershire sauce, and a squeeze of organic lemon from Ehime, along with red wine vinegar and organic extra virgin olive oil from Argentina. The vegetables are then added to this dressing and gently mixed evenly with a wooden spoon to complete the dish.
Even the appetizers are a wonderful table performance, beautiful to look at, enjoyable, and delicious! The chef's quick movements are also impressive!
Such a "Caesar salad"Mt. SukunagaThey paired it with the "âge (Age) series thin bowl 'THIN'," and the green stands out beautifully against the gentle, natural wood-grain-like color, stimulating the appetite♪ The vegetables were also delicious♪
They prepared two appetizers for us: "Seafood and Avocado Salad" and "Fresh Yellowtail Carpaccio with Four Colors of Radish and Soy Sauce-Based Balsamic Sauce." The carpaccio salad, made with seasonal fish, was
「Shimoo Design/Kazuhiko Shimoo・Saori ShimooThey paired the beautiful "Ukiyo Series Serving Plate," which highlights the wood grain, with the avocado salad, where the vibrant colors of the cherry tomatoes stand out, using the "Black Glaze Series Serving Plate" by Gaku Shaku.
The special soup, which changes daily, will be "Red prawns and shrimp risotto in kataifi cream soup," and the whiteness of the cream soup will stand out.Gaku ShakunagaThey used the "Black Glaze Series Thin Bowl 'THIN'" from "[brand name]", and enjoyed a rich cream soup with plump red shrimp wrapped in crispy kataifi pastry, creating a soup that you can enjoy both in terms of texture and taste!
We start with vegetables that your body will love, warm up with a rich soup, and then it's finally time for the main dish!
