Name: アルチェントロ
Address: 長島2-15-2, 青森市, 青森県, 0300861, JP
Telephone: 017-723-5325
Price range: ￥15,000～￥19,999
Rating: 3.72

この口コミは、©Loroさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

©LoroTabelog Reviewer Award受賞者口コミ3,456件フォロワー5,838人

4.5

￥15,000～￥19,9991人

料理・味4.5
サービス4.6
雰囲気4.3
CP4.5
酒・ドリンク4.6

4.2

￥5,000～￥5,9991人

料理・味4.5
サービス4.5
雰囲気4.0
CP4.0
酒・ドリンク4.0

2023/09訪問8回目

4.5

料理・味4.5
サービス4.6
雰囲気4.3
CP4.5
酒・ドリンク4.6

￥15,000～￥19,9991人

青森を代表するイタリア料理とワイン…『AL CENTRO』

今回の三泊四日の八戸･青森遠征の締めを飾るのはTabelogイタリアン百名店に名を連ね更には『Gault & Millau 2023』にも掲載される葛西淳オーナーシェフが腕を揮われる青森を代表するイタリア料理店『AL CENTRO』さんへ約一年ぶりに久しぶりに再訪させていただきました｡今年の9月で『AL CENTRO』さんは開店から14年目とのこと｡席は､いつものオープンキッチン前のカウンター席へ取らせていただきアペリティーヴォにはヴェネト州ガルガーネガの『Garg'n'go』で渇いた喉を潤します｡料理は『AL CENTRO』さんを味わい尽くすCenaのコースをいただきました｡料理は秋田県産の『兎(ｳｻｷﾞ)』のテリーナの上にジェノヴェーゼとゴーヤのマリナータともに味わうひと皿からスタートし低温調理され濃密な味わいの『地鶏(ｼﾞﾄﾞﾘ)』のレバーに紫芋(ﾗｻｷｲﾓ)のパウダーが掛けられた皿へと繋がれました｡コントルノには黒ピーマンのサルタート｡更には岐阜長良川産の『子持ち鮎(ｺﾓﾁｱﾕ)』を山椒(ｻﾝｼｮｳ)オイルでコンフィし肝(ｷﾓ)とともに味わうタプナードには梨(ﾅｼ)のスライスの薔薇(ﾊﾞﾗ)､海のフォワグラとも称される青森下北産の『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』のブラザートはバルサミコ酢と隠し味の醤油が妙味で白いポレンタとともに愉しませていただきました｡食欲の秋にはジビエの極みである秋田県産の白眉の『ヒグマ』のテーリーナを堪能した後は葛西シェフの数ある料理レシピの中でも自分が特に気に入っている佐井村産や久六島産の超肉厚の正真正銘の天然ものの『鮑(ｱﾜﾋﾞ)』と海老芋(ｴﾋﾞｲﾓ)のフリットで味わう皿は絶品の『鮑(ｱﾜﾋﾞ)の肝(ｷﾓ)』ソースが味わいの要で口に放り込み歯を立てた瞬間にクニュッとした鮑(ｱﾜﾋﾞ)の柔らかさの中にも楽しめる咀嚼感が何とも堪りません｡そして高糖度の弘前産の玉蜀黍(ﾄｳﾓﾛｺｼ)の『嶽(ﾀﾞｹ)きみ』と称されるブランド玉蜀黍(ﾄｳﾓﾛｺｼ)をリピエノに使ったトルテッリにシチリア産のピスタチオ､メインは青森県産の『短角牛(ﾀﾝｶｸｷﾞｭｳ)』のランプのビステッカ､肉に好みで塩を合わせて口に運ぶと薫香が鼻腔を抜ける香ばしさと美味しさに悶絶必死です｡ドルチェは梨(ﾅｼ)の薔薇(ﾊﾞﾗ)の花を一片､纏った濃厚なトルタ･アッラ･チョコラータとたっぷりの栗(ｸﾘ)､カッフェにエスプレッソをいただきました｡兎にヒグマ等のジビエに天然ものの肉厚極上の鮑等の稀少な食材を惜しげもなく使いつつ如何にも葛西シェフらしい独創的な食材と食材の組合せの料理をペアリングのワインとともにいただき気持ち良く送り出していただき青森遠征最終日を楽しく締めることが出来ました。

2

秋田県産の兎のテリーナとゴーヤのマリナータ

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3

地鶏のレバーの低温調理に紫芋のパウダー

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3

子持ち鮎のコンフィと梨の薔薇の花

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3

梨の薔薇の花の下には天然鮎のタプナード

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2

鮟鱇の肝のブラザード

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2

秋田県産のヒグマのテリーナ

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2

天然物の鮑と海老芋のフリットの鮑の肝ソース

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1

嶽のきみのトルテッリとシチリア産のピスタチオ

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1

嶽のきみのトルテッリとシチリア産のピスタチオ

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2

青森県産の短角牛ランプの美ステッカ

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1

岩塩と味わう美ステッカは薫香が悶絶

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1

パーネ

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1

トルタ･アッラ･チョコラータと栗

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1

エスプレッソ

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1

トルタ･アッラ･チョコラータと栗

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0

秋田県産の兎のテリーナとゴーヤのマリナータ

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0

地鶏のレバーの低温調理に紫芋のパウダー

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0

子持ち鮎のコンフィと梨の薔薇の花

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0

鮟鱇の肝のブラザード

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秋田県産のヒグマのテリーナ

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0

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0

セッティング

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0

秋田県産の兎のテリーナとゴーヤのマリナータ

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0

地鶏のレバーの低温調理に紫芋のパウダー

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0

子持ち鮎のコンフィと梨の薔薇の花

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0

鮟鱇の肝のブラザード

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秋田県産のヒグマのテリーナ

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0

天然物の鮑と海老芋のフリットの鮑の肝ソース

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嶽のきみのトルテッリとシチリア産のピスタチオ

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0

青森県産の短角牛ランプの美ステッカ

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0

トルタ･アッラ･チョコラータと栗

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0

エスプレッソ

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0

Garg'n'go

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秋田県産の兎のテリーナとゴーヤのマリナータ

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0

Garg'n'go

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0

地鶏のレバーの低温調理に紫芋のパウダー

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地鶏のレバーの低温調理に紫芋のパウダー

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0

Amorotti Trebbiano d'Abruzzo

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子持ち鮎のコンフィと梨の薔薇の花

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Amorotti Trebbiano d'Abruzzo

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子持ち鮎のコンフィと梨の薔薇の花

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梨の薔薇の花の下には天然鮎のタプナード

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0

Angiolino Maule Sassaia

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0

鮟鱇の肝のブラザード

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Angiolino Maule Sassaia

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0

秋田県産のヒグマのテリーナ

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0

Down to Earth insième

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秋田県産のヒグマのテリーナ

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0

Down to Earth insième

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天然物の鮑と海老芋のフリットの鮑の肝ソース

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嶽のきみのトルテッリとシチリア産のピスタチオ

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嶽のきみのトルテッリとシチリア産のピスタチオ

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0

Radikon Merlot

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0

青森県産の短角牛ランプの美ステッカ

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Radikon Merlot

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青森県産の短角牛ランプの美ステッカ

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0

パーネ

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0

トルタ･アッラ･チョコラータと栗

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0

エスプレッソ

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0

エスプレッソ

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2022/03訪問7回目

4.2

料理・味4.5
サービス4.5
雰囲気4.0
CP4.0
酒・ドリンク4.0

￥5,000～￥5,9991人

味､質､量ともに申し分のないPranzoコース『AL CENTRO』

青森三日目のランチは葛西淳オーナーシェフが腕を揮われる青森を代表するイタリア料理店『AL CENTRO』さんへ｡ひとりでの訪問でしたが今回はいつものカウンター席ではなく白いテーブルクロスが掛けられたテーブル席へと通していただきました｡アペリティーヴォには青森県産のCidre(ｼｰﾄﾞﾙ)を料理は青森下北産の鮟鱇(ｱﾝｺｳ)と『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』のテリーナに青森産の林檎(ﾘﾝｺﾞ)を薄くスライスし花びらに見立てて薔薇(ﾊﾞﾗ)のようにエレガントな印象の飾り切りのトッピング｡ソースは津軽の味噌とマスタードで造られた後を引く味わいのソースのアンティパストからスタート｡プリモ･ピアットには富山産の『蛍烏賊(ﾎﾀﾙｲｶ)』と『楤の芽(ﾀﾗﾉﾒ)』の手打ちパスタのキタッラ｡仕上げに自家製の『ボッタルガ』をたっぷりと削りかけられた濃厚且つ激ウマのひと皿に舌鼓｡セコンド･ピアットの魚料理のペッシェには青森産の『桜鱒(ｻｸﾗﾏｽ)』のインパデッラにカリッとサクッと揚げられた蕗の薹(ﾌｷﾉﾄｳ)のフリットを載せたもの｡皮目をパリッと身をしっとりと焼き上げた『桜鱒(ｻｸﾗﾏｽ)』と殆ど苦味を感じぬサックサクの軽い揚げあがりの『蕗の薹(ﾌｷﾉﾄｳ)』の間にはホロ苦くオトナの味わいの蕗味噌(ﾌｷﾐｿ)が射込まれておりました｡桜鱒(ｻｸﾗﾏｽ)と蕗味噌(ﾌｷﾐｿ)､蕗の薹(ﾌｷﾉﾄｳ)のフリットの三位一体感と味わいの絶妙なバランスを愉しみ肉料理のカルネには炭火焼の芳ばしい香りが鼻腔を通じ食欲中枢を猛烈に刺激する青森十和田産の『短角牛(ﾀﾝｶｸｷﾞｭｳ)』のウチモモのビステッカ｡コントルノには芽キャベツ｡絶妙な火入れで仕上げられたビステッカはシンプルに岩塩(ｶﾞﾝｴﾝ)で肉の旨味をストレートに愉しみドルチェには青森産の和栗(ﾜｸﾞﾘ)を使い造られた栗(ｸﾘ)のジェラートにパンナコッタにイチゴ､カッフェにエスプレッソにて味､質､量とともに申し分の無いPranzoのコース料理はひと通りです｡次回は葛西シェフのSpecialitàの『蝦夷鮑(ｴｿﾞｱﾜﾋﾞ)』と『毛豆(ｹﾏﾒ)』のサルタートを味わいに夜の部に再訪させていただこうと目論んでおります｡

3

短角牛ウチモモのビステッカ

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3

桜鱒のインパデッラと蕗の薹のフリット

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3

桜鱒の上にはオトナの味わいの蕗味噌

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2

鮟鱇のテリーナと林檎スライスの薔薇

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1

鮟鱇のテリーナ

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1

鮟鱇のテリーナ

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1

パスタは手打ちのキタッラ

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1

桜鱒のインパデッラと蕗の薹のフリット

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1

和栗のジェラートにパンナコッタにイチゴ

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0

鮟鱇のテリーナと林檎スライスの薔薇

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0

自家製のパーネとオリーブオイル

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0

鮟鱇のテリーナ

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0

蛍烏賊と楤の芽とボッタルガのパスタ

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0

桜鱒のインパデッラと蕗の薹のフリット

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0

桜鱒の上にはオトナの味わいの蕗味噌

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1

短角牛ウチモモのビステッカ

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0

和栗のジェラートにパンナコッタにイチゴ

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0

エスプレッソ

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0

鮟鱇のテリーナと林檎スライスの薔薇

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0

青森県産のシードル

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0

鮟鱇のテリーナ

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0

自家製のパーネとオリーブオイル

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0

蛍烏賊と楤の芽とボッタルガのパスタ

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0

桜鱒のインパデッラと蕗の薹のフリット

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0

桜鱒の上にはオトナの味わいの蕗味噌

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0

短角牛ウチモモのビステッカ

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0

和栗のジェラートにパンナコッタにイチゴ

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0

エスプレッソ

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0

自家製のパーネとオリーブオイル

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0

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1

鮟鱇のテリーナと林檎スライスの薔薇

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0

蛍烏賊と楤の芽とボッタルガのパスタ

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0

桜鱒のインパデッラと蕗の薹のフリット

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1

短角牛ウチモモのビステッカ

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1

和栗のジェラートにパンナコッタにイチゴ

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1

エスプレッソ

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1

AL CENTRO

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2020/12訪問6回目

4.0

料理・味4.0
サービス4.0
雰囲気4.0
CP4.0
酒・ドリンク4.0

￥6,000～￥7,9991人

Pranzoスペシャルコース…『AL CENTRO』

八戸から青森へとフィールドを移し美味しいランチとワインをいただきに向かった先は葛西淳オーナーシェフが腕を揮われる青森を代表するイタリア料理店『AL CENTRO』さんです｡席は葛西シェフが腕を揮われるオープンキッチン直結のいつものChef's Counter席に取らせていただきアペリティーヴォには瓶内2次発酵をさせたプロセッコ『Casa Coste Piane』料理は『干し鱈(ﾎｼﾀﾞﾗ)』とトーストしたバケットで構成されるバッカランマンティカートのクロスティーニ(Crostini con Baccala Mantecato)のフィンガーフードのストゥキィーノからスタート｡そして『白金豚(ﾌﾟﾗﾁﾅﾎﾟｰｸ)』の頭肉(ﾎﾟｰｸﾍｯﾄﾞ)を使ったソップレサータ(Soppressata)とカーヴォロとマスタードは外側はパリッと中はジューシーな異なる食感のコントラストが妙味｡和歌山産の『子持ち鮎(ｺﾓﾁｱﾕ)』のコンフィにグリーンオリーブのソースに青森産のゼネラル･レクラークのスライスの皿へと繋がれ下北産の『真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)』のインパデッラ(In Padella)にトピナンブールのソースにパルミジャーノのスクランブルのアクセント､プリモ･ピアットには通常の小麦色とトマトを練り込んだオレンジ色と菠薐草(ﾎｳﾚﾝｿｳ)を練り込んだグリーンのイタリアトリコロールのオレキエッテ(Orecchiette)に小川原湖の『白魚(ｼﾗｳｵ)』と『青海苔(ｱｵﾉﾘ)』､十和田産の稀少な『短角牛(ﾀﾝｶｸｷﾞｭｳ)』のウチモモのカブリのブラチョーラ(Braciole)､ドルチェはカシスのジェラートにミレメーレ(Mille mele)､カッフェのエスプレッソにてPranzoのスペシャルコース料理はひと通りです｡料理に合わせていただいたワインは兎にも角にも美味いものを最優先に選んでいただいてのアヴゥナメントを日の高い真っ昼間から楽しませていただき気分揚揚､ホロ酔い気分｡

4

短角牛のﾌﾞﾗﾁｮｰﾗ

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4

ｼﾗｳｵと青海苔のｵﾚｷｴｯﾃ

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4

真鱈の白子のｲﾝﾊﾟﾃﾞｯﾗ

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2

真鱈の白子のｲﾝﾊﾟﾃﾞｯﾗ

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3

子持ち鮎のｺﾝﾌｨにｾﾞﾈﾗﾙﾚｸﾗｰｸ

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3

子持ち鮎のｺﾝﾌｨにｾﾞﾈﾗﾙﾚｸﾗｰｸ

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3

ﾌﾟﾗﾁﾅﾎﾟｰｸのｿｯﾌﾟﾚｻｰﾀ

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1

ﾌﾟﾗﾁﾅﾎﾟｰｸのｿｯﾌﾟﾚｻｰﾀ

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3

ﾊﾞｯｶﾗﾝﾏﾝﾃｨｶｰﾉのｸﾛｽﾃｨｰﾆ

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3

ｶｼｽのｼﾞｪﾗｰﾄとﾐﾚﾒｰﾚ

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2

ﾊﾞｯｶﾗﾝﾏﾝﾃｨｶｰﾉのｸﾛｽﾃｨｰﾆ

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2

ﾊﾟｰﾈとｵﾘｰﾌﾞｵｲﾙ

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1

ﾌﾟﾗﾁﾅﾎﾟｰｸのｿｯﾌﾟﾚｻｰﾀ

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1

子持ち鮎のｺﾝﾌｨにｾﾞﾈﾗﾙﾚｸﾗｰｸ

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1

子持ち鮎のｺﾝﾌｨにｾﾞﾈﾗﾙﾚｸﾗｰｸ

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2

真鱈の白子のｲﾝﾊﾟﾃﾞｯﾗ

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2

ｼﾗｳｵと青海苔のｵﾚｷｴｯﾃ

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1

短角牛のﾌﾞﾗﾁｮｰﾗ

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1

ｶｼｽのｼﾞｪﾗｰﾄとﾐﾚﾒｰﾚ

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1

ｴｽﾌﾟﾚｯｿ

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1

ｾｯﾃｨﾝｸﾞ

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1

Vincent Ricard Touraine Les Trois Chênes

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1

ﾊﾞｯｶﾗﾝﾏﾝﾃｨｶｰﾉのｸﾛｽﾃｨｰﾆ

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1

Vincent Ricard Touraine Les Trois Chênes

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1

ﾊﾞｯｶﾗﾝﾏﾝﾃｨｶｰﾉのｸﾛｽﾃｨｰﾆ

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1

ﾊﾟｰﾈとｵﾘｰﾌﾞｵｲﾙ

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0

ﾌﾟﾗﾁﾅﾎﾟｰｸのｿｯﾌﾟﾚｻｰﾀ

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1

ﾊﾟｰﾈとｵﾘｰﾌﾞｵｲﾙ

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1

ﾌﾟﾗﾁﾅﾎﾟｰｸのｿｯﾌﾟﾚｻｰﾀ

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1

Gravner Rosso

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0

子持ち鮎のｺﾝﾌｨにｾﾞﾈﾗﾙﾚｸﾗｰｸ

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1

Gravner Rosso

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1

子持ち鮎のｺﾝﾌｨにｾﾞﾈﾗﾙﾚｸﾗｰｸ

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0

子持ち鮎のｺﾝﾌｨにｾﾞﾈﾗﾙﾚｸﾗｰｸ

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1

子持ち鮎のｺﾝﾌｨにｾﾞﾈﾗﾙﾚｸﾗｰｸ

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1

真鱈の白子のｲﾝﾊﾟﾃﾞｯﾗ

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0

Alfiero Boffa Monferrato Rosso Vigoroso

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0

ｼﾗｳｵと青海苔のｵﾚｷｴｯﾃ

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0

Alfiero Boffa Monferrato Rosso Vigoroso

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1

ｼﾗｳｵと青海苔のｵﾚｷｴｯﾃ

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1

Mas Coutelou Couleurs Réunies

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2

短角牛のﾌﾞﾗﾁｮｰﾗ

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0

Mas Coutelou Couleurs Réunies

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0

短角牛のﾌﾞﾗﾁｮｰﾗ

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2

ｶｼｽのｼﾞｪﾗｰﾄとﾐﾚﾒｰﾚ

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1

ｴｽﾌﾟﾚｯｿ

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2

ｴｽﾌﾟﾚｯｿ

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2

Oggetto

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1

葛西ｼｪﾌ漢の背中

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1

AL CENTRO Entrata

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2

AL CENTRO

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2020/10訪問5回目

4.5

料理・味4.8
サービス4.8
雰囲気4.2
CP4.5
酒・ドリンク4.2

￥15,000～￥19,9991人

青森屈指の口福イタリア料理店…『AL CENTRO』

八戸から青森へとフィールドを移しランチは中国料理『広州』さんで町中華で飲ろうぜ!!気分で焼餃子とビール､そして四川麻婆豆腐で締めさせていただきCena(ﾃﾞｨﾅｰ)をいただきに向かった先は葛西淳オーナーシェフが腕を揮われる青森屈指のオトナのためのイタリア料理店『AL CENTRO』さんです｡席はオープンスタイルのキッチン直結のいつものChef's Counter席に取らせていただきアペリティーヴォには薄にごりで旨味たっぷりのナチュールのプロセッコ『Casa Coste Piane Brichet』で渇いた喉を潤しました｡葛西シェフのCena(ﾃﾞｨﾅｰ)のお任せコース料理はフランス産シャラン鴨のオスの鴨ロース肉『フィレドカナール』と『甘薯(ｶﾝｼｮ)』のオレンジ煮に『紅蓼(ﾍﾞﾆﾀﾃ)』のアクセントと『玉葱(ﾀﾏﾈｷﾞ)』のトルタ(Torta)のエントラータからスタートです｡そして青森深浦産の『鰤(ﾌﾞﾘ)』に薫香を纏わせたフマンド(Fumando)と『紅玉(ｺｳｷﾞｮｸ)』のコンポスタ(Composta)に紅玉の皮のチップスが添えられた眼にも美しいひと皿へと繋がれました｡北海道の余市産の天上鰤(ﾃﾝｼﾞｮｳﾌﾞﾘ)の味わいに酷似した深浦産の鰤(ﾌﾞﾘ)は氷見や能登の寒鰤(ｶﾝﾌﾞﾘ)に勝るとも劣らぬ脂の旨味に思わず身体が仰け反ります｡三陸産の鰤(ﾌﾞﾘ)のような青臭さは皆無で合わせたワインはピノグリの『gramime Azienda Agricola』とともに味わい更に北海道厚岸産の『秋刀魚(ｻﾝﾏ)』のテリーナ(Terrina)とその上に八甲田産の『金茸(ｷﾝﾀｹ)』のマリナータ(Marinato)が載せられた一品にゼネラルレクラークで覆い尽されたグリーンオリーブとアンチョビのソースで味わう和歌山産の『子持ち鮎(ｺﾓﾁｱﾕ)』のコンフィ(Confit )と絶品の魚料理が供され唯一無二のPasta料理は仕上げにアルバ産の『トリュフ』が削りかけらた『キタアカリ』のトルテッリ(Tortelli)と『短角牛』のラグー(Ragù)とウォッシュチーズのソース､11年目に突入した真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)『くもこ』と菊菜のソースの2020 Version､一見､フリット(Fritto)と思うソレは裏側から見るとナルホドとうなずく一品｡そして葛西シェフのSpécialitaの一皿､天然物の『鮑(ｱﾜﾋﾞ)』のサルタート(Saltato)の毛豆(ｹﾏﾒ)のソースの登場です｡『鮑(ｱﾜﾋﾞ)』は佐井村産の正真正銘の天然あわび､『毛豆(ｹﾏﾒ)』は嶽きみで有名な弘前の嶽産の超大粒の枝豆｡もうこのひと皿をいただくための今回の青森遠征でもありました｡鮑(ｱﾜﾋﾞ)の厚みは三陸産の養殖あわびの2倍以上､養殖種から海に放たれたハイブリッド型の天然あわびの1.5倍以上｡これぞ『天然あわび』の旨さと咀嚼感は筆舌に尽くし難い美味しさです｡日本一とも称されるMichelin⭐️⭐️⭐️御用達の『九六島産』の天然あわびと全く遜色のない鮑の味わいの一皿は伊勢志摩の『ラ・メールザ・クラシック』さんのSpécialitéの『黒鮑のステーキ』をも凌駕する味わい｡この一品を堪能した後は2020年度に日本一に輝いた青森金子ファーム産の超稀少な『チャンピオン牛』のシンシンのカブリの部分の炭火焼のビステッカに『甘長唐辛子(ｱﾏﾅｶﾞﾄｳｶﾞﾗｼ)』に牛の旨味をたっぷりと吸い込ませた大根のコントルノ(Contorno)｡この絶妙な火入れで供された『シンシン』はたぶん2020年に自分が口にした全ての牛肉の中でも1､2を争う美味しさでした｡ドルチェには青森産の『和栗(ﾜｸﾞﾘ)』のジェラート(Gelato)に『林檎(ﾘﾝｺﾞ)』のトルタ(Torta)､無農薬の『無花果(ｲﾁﾁﾞｸ)』にブルーム・ケイク､カッフェにエスプレッソをいただいて葛西シェフのCenaのお任せコースの料理はひと通りです｡三時間半超えの楽しく美味しい口福な時間に感謝｡

2

天然あわびのｻﾙﾀｰﾄ毛豆ｿｰｽ

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2

この厚みが天然あわびの証

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2

金子ﾌｧｰﾑ産ﾁｬﾝﾋﾟｵﾝ牛ｼﾝｼﾝのﾋﾞｽﾃｯｶ

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2

秋刀魚のテリーナ

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1

真鱈の白子 2020 Version

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1

ｷﾀｱｶﾘのﾄﾙﾃｯﾘ短角牛ﾗｸﾞｰとﾄﾘｭﾌ

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0

ｷﾀｱｶﾘのﾄﾙﾃｯﾘ短角牛ﾗｸﾞｰとﾄﾘｭﾌ

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0

子持ち鮎のコンフィ

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1

秋刀魚のﾃﾘｰﾅ金茸のﾏﾘﾅｰﾀ

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1

鰤のﾌﾏﾝﾄﾞに紅玉のｺﾝﾎﾟｽﾀ

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1

ﾌｨﾚﾄﾞｶﾅｰﾙと甘藷のｵﾚﾝｼﾞ煮と玉葱のﾄﾙﾀ

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1

和栗ｼﾞｪﾗｰﾄ､ﾘﾝｺﾞのﾄﾙﾀ､ｲﾁﾁﾞｸのﾌﾞﾙｰﾑｹｲｸの

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1

エスプレッソ

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1

フォカッチャ

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0

ﾌｨﾚﾄﾞｶﾅｰﾙと甘藷のｵﾚﾝｼﾞ煮と玉葱のﾄﾙﾀ

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0

鰤のﾌﾏﾝﾄﾞに紅玉のｺﾝﾎﾟｽﾀ

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0

秋刀魚のﾃﾘｰﾅ金茸のﾏﾘﾅｰﾀ

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0

秋刀魚のﾃﾘｰﾅ金茸のﾏﾘﾅｰﾀ

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0

子持ち鮎のコンフィ

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0

ｸﾞﾘｰﾝｵﾘｰﾌﾞとｱﾝﾁｮﾋﾞｿｰｽで味わいます

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0

ｷﾀｱｶﾘのﾄﾙﾃｯﾘ短角牛ﾗｸﾞｰとﾄﾘｭﾌ

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0

真鱈の白子 2020 Version

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0

天然あわびのｻﾙﾀｰﾄ毛豆ｿｰｽ

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0

金子ﾌｧｰﾑ産ﾁｬﾝﾋﾟｵﾝ牛ｼﾝｼﾝのﾋﾞｽﾃｯｶ

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0

和栗ｼﾞｪﾗｰﾄ､ﾘﾝｺﾞのﾄﾙﾀ､ｲﾁﾁﾞｸのﾌﾞﾙｰﾑｹｲｸの

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0

エスプレッソ

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0

フォカッチャ

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0

Casa Coste Piane Brichet

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0

ﾌｨﾚﾄﾞｶﾅｰﾙと甘藷のｵﾚﾝｼﾞ煮と玉葱のﾄﾙﾀ

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0

Casa Coste Piane Brichet

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0

鰤のﾌﾏﾝﾄﾞに紅玉のｺﾝﾎﾟｽﾀ

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0

gramime Azienda Agricola

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0

鰤のﾌﾏﾝﾄﾞに紅玉のｺﾝﾎﾟｽﾀ

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0

gramime Azienda Agricola

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0

鰤のﾌﾏﾝﾄﾞに紅玉のｺﾝﾎﾟｽﾀとgramime Azienda Agricola

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0

秋刀魚のﾃﾘｰﾅ金茸のﾏﾘﾅｰﾀ

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0

Dario Princic Bianco Trebez

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0

秋刀魚のテリーナ

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0

Dario Princic Bianco Trebez

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0

秋刀魚のﾃﾘｰﾅとLa Castellada Collio Ribolla Gialla

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0

子持ち鮎のコンフィ

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0

La Castellada Collio Ribolla Gialla

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0

ｸﾞﾘｰﾝｵﾘｰﾌﾞとｱﾝﾁｮﾋﾞｿｰｽで味わいます

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0

La Castellada Collio Ribolla Gialla

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0

ｷﾀｱｶﾘのﾄﾙﾃｯﾘ短角牛ﾗｸﾞｰとﾄﾘｭﾌ

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0

ｷﾀｱｶﾘのﾄﾙﾃｯﾘとLa Castellada Collio Ribolla Gialla

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1

ｷﾀｱｶﾘのﾄﾙﾃｯﾘ短角牛ﾗｸﾞｰとﾄﾘｭﾌ

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0

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1

真鱈の白子 2020 Version

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0

Quruto 玉名 Cuvée Tamana

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1

真鱈の白子 2020 Version

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0

天然あわびのｻﾙﾀｰﾄ毛豆ｿｰｽとQuruto 玉名 Cuvée Tamana

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0

天然あわびのｻﾙﾀｰﾄ毛豆ｿｰｽ

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1

フォカッチャ

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1

天然あわびのｻﾙﾀｰﾄ毛豆ｿｰｽ

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0

La Castellada Collio Rosso della Castellada

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1

金子ﾌｧｰﾑ産ﾁｬﾝﾋﾟｵﾝ牛ｼﾝｼﾝのﾋﾞｽﾃｯｶ

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0

La Castellada Collio Rosso della Castellada

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1

金子ﾌｧｰﾑ産ﾁｬﾝﾋﾟｵﾝ牛ｼﾝｼﾝのﾋﾞｽﾃｯｶ

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1

金子ﾌｧｰﾑ産ﾁｬﾝﾋﾟｵﾝ牛ｼﾝｼﾝのﾋﾞｽﾃｯｶ

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1

金子ﾌｧｰﾑ産ﾁｬﾝﾋﾟｵﾝ牛ｼﾝｼﾝのﾋﾞｽﾃｯｶとLa Castellada Collio Rosso della Castellada

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1

和栗ｼﾞｪﾗｰﾄ､ﾘﾝｺﾞのﾄﾙﾀ､ｲﾁﾁﾞｸのﾌﾞﾙｰﾑｹｲｸの

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1

エスプレッソ

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1

AL CENTRO Entrata

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1

AL CENTRO

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2018/11訪問4回目

4.2

料理・味4.5
サービス4.2
雰囲気4.2
CP4.0
酒・ドリンク4.2

￥10,000～￥14,9991人

La nostra cucina ti rendera’ felice…『AL CENTRO』

『La nostra cucina ti rendera’ felice』＝『料理は人を幸せにしてくれる』もの。

葛西淳オーナーシェフが腕を揮われる青森の人気イタリア料理店『AL CENTRO』さんへ一年ぶりに再訪させていただきました｡店内のレイアウト自体は以前と同じですがテーブルにクロスが掛けられたことでトラットリア的なカジュアルな雰囲気からリストランテ的な高級感が増したテーブル席にてアペリティーヴォには日本酒で言うところの濁り酒ですとオススメいただいた『VINO ROSATO FRIZZANTE』を料理は揚げたて熱々の『干し鱈のクロケット』にトピナンブールのピュレのエントラータ｡アンティパストには『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』がたっぷりと使われた『鮟鱇のテリーナ』モスタルダとバルサミコ酢のソース､大好物の『鮑(ｱﾜﾋﾞ)』は鮑の肝ソースとともに小蕪のアッローストとの食感のコントラストが妙味｡とても大きくて食べ応えのある『真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)』をたっぷりと使った『くもこフリット』には香り際立つポッロに菊菜のソースの皿には『農楽蔵』≒『NORAKURA』のChardonnayを合わせプリモには『十三湖のしじみ』のブロードで味わう白眉の一品だった『子豚のポルケッタ』のトルテッリ､そしてセコンドには脂の旨味が口中に広がり溢れる『前沢牛(ﾏｴｻﾜｷﾞｭｳ)』のビステッカにはEMI LIAの『MACCHIONA 2004』､ドルチェには小豆とイタリア産『ピスタチオのカタナーラ』､エスプレッソ､ビスコットといういつもより皿数の少なめの軽いコースにて楽しませていただいた口福な時間。青森でイタリアンという選択肢であれば自分のイチオシは此処『AL CENTRO』さんです。

4

前沢牛のビステッカ

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5

子豚のポルケッタのトルテッリ

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4

くもこフリット

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4

鮑の肝ソースと小蕪のアッロースト

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3

鮟鱇のテリーナ

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3

干し鱈のクロケット

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3

セッキオ

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4

小豆とピスタチオのカタナーラ

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3

エスプレッソ

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4

ビスコット

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3

干し鱈のクロケット

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3

鮟鱇のテリーナ

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3

セッキオ

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3

鮑の肝ソースと小蕪のアッロースト

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2

くもこフリット

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1

子豚のポルケッタのトルテッリ

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2

前沢牛のビステッカ

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2

小豆とピスタチオのカタナーラ

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3

エスプレッソ

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2

ビスコット

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2

ビスコット

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2

VINO ROSATO FRIZZANTE

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2

干し鱈のクロケット

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2

VINO ROSATO FRIZZANTE

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2

干し鱈のクロケット

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2

鮟鱇のテリーナ

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3

セッキオ

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2

NORAKURA Chardonnay

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2

鮑の肝ソースと小蕪のアッロースト

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2

NORAKURA Chardonnay

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2

くもこフリット

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2

子豚のポルケッタ』のトルテッリ

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3

EMI LIA MACCHIONA 2004

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2

前沢牛のビステッカ

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2

EMI LIA MACCHIONA 2004

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3

前沢牛のビステッカ

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3

小豆とイタリア産『ピスタチオのカタナーラ

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3

エスプレッソ

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3

ビスコット

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3

AL CENTRO

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2017/12訪問3回目

4.3

料理・味4.5
サービス4.5
雰囲気4.2
CP4.0
酒・ドリンク4.5

￥10,000～￥14,9991人

青森のイタリア料理界の雄…『AL CENTRO』

青森市で『イタリアン』となった場合ランチの時間帯であれば『Buono』さんか『LINCE』さんの二者択一､そしてディナータイムであれば前者に『AL CENTRO』さんと『AL CENTRO』さんから独立開業された『CULACCINO』さんを加えた四択となります｡その中で最も自分の好みの味の料理を供してくれるのが當店の葛西シェフです｡いつもはオープンキッチン直結のカウンター席に席を取らせていただくのです本格的な冬を迎えた青森の寒さは厳しいものがあり今回はシェフの計らいで暖炉の真ん前のシェフズテーブルに席を取らせていただきました｡アペリティフには『PROSSECO』｡料理はいつも通り葛西シェフのお任せのコースです下北陸奥湾産の『鮃』のスカペーチェ、深浦産の『鰤』にりんごジャム､オリーブに『黒豚』の自家製サルシッシャを詰めたフリット､『バルバリー鴨』のスモーク､『黒豚』の田舎風パテ､地鶏の『白レバーペースト』にピクルスが盛り込まれたアンティパストミストからバケットとフォカッチャにシチリア産のオリーブオイルが供された後に青森県産の天然『黒あわび』に八雲産の蕪のローストを鮑の肝ソースとともに味わいます｡あわびは柔らかさの中にも絶妙な咀嚼感が残されるように仕上げられており最高です｡厚岸産の『秋刀魚』を使った『焼秋刀魚のテリーナ』にはオリーブオイルで軽くマリネされた『ナラタケ』､更に大根おろしが添えられて登場｡焼秋刀魚に大根おろしの組合せは日本人のDNAを呼び起こす一皿｡焼かれた秋刀魚の香ばしさと脂の美味さ､そして腑腸のホロ苦さがこの皿の味の肝｡続いて供された料理は津軽海峡産の天然物の『黒鮪』にパン粉を塗し軽く焼き色を付けた『鮪のコトレッタ』仕立に『揚げ茄子』と『焼茄子のペースト』の組合せ｡この皿も和のテイストを感じさせる組合せであり全く違和感なく皿の上が綺麗になっていきます｡プリモは多皿構成で前半には八雲産の『南瓜のファゴッティーニ』に『青森短角牛のラグー』にパジェトチーズ､後半には三陸産の『牡蠣のコンフィ』に菊菜と菊菜のペーストの『キタッラ』と手打ちパスタの醍醐味を存分に満喫し､そしてセコンドには二年間放牧された『青森短角牛』と『ポルチーニ茸』と蕪のローストに『ポルチーニ茸』のペースト｡その色合いと表面に薄っすらと浮いた脂の感じからも肉への絶妙な火入れ加減を窺い知ることが出来ますが口にして二度美味し｡ドルチェには『栗の渋皮煮』にマロンペーストにカタナーラ､エスプレッソにビスコッティにてひと通り｡いつ寄せていただいてもクオリティの高い料理で愉しませてくれる葛西シェフ｡當日供された料理も全てにおいて満足｡料理と『ANGIOLINO MAULE A-YUZUKI』､『Puzelat Bonhomme Tomodachi Rouge』といった自然派ワインとのアッヴィナメントを楽しませていただきました｡

7

青森短角牛と蕪のロースト

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7

黒鮑に蕪のローストを鮑の肝ソースとともに

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7

南瓜のファゴッティーニに短角牛のラグー

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6

牡蠣のコンフィと菊菜のキタッラ

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3

鮪のコトレッタに揚げ茄子と焼茄子のピュレ

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4

栗の渋皮煮にマロンペーストにカタナーラ

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3

厚岸産の焼き秋刀魚のテリーナ

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3

PROSSECO

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3

白レバーペースト､田舎風パテ､バルバリー鴨のスモーク､ピクルス

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4

鰤にりんごジャム､鮃のスカペーチェ、オリーブとサルシッシャのフリット

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2

厚岸産の焼き秋刀魚のテリーナ

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2

ANGIOLINO MAULE A-YUZUKI

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3

青森県産天然黒鮪のコトレッタ

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3

Puzelat Bonhomme Tomodachi Rouge

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3

南瓜のファゴッティーニ

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2

南瓜のファゴッティーニ

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3

牡蠣のコンフィと菊菜のキタッラ

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3

Puzelat Bonhomme Tomodachi Rouge

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3

黒鮑に蕪のローストを鮑の肝ソース

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2

黒あわび

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2

青森短角牛と蕪のロースト

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3

栗の渋皮煮にマロンペーストにカタナーラ

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4

エスプレッソとビスコッティ

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3

ワインセラー

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3

暖炉

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4

店舗入口には薪の山

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3

AL CENTRO

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2017/10訪問2回目

4.2

料理・味4.2
サービス4.2
雰囲気4.0
CP4.0
酒・ドリンク4.5

￥10,000～￥14,9991人

青森のイタリア料理界のカリスマ…『AL CENTRO』

青森のイタリア料理界のカリスマ『葛西淳』オーナーシェフが腕を揮われる『AL CENTRO』さん｡いつもの全三席のシェフズカウンター席に陣取りアペリティーボには葛西シェフイチオシの『MUNI』シリーズの微発泡の『ARIONE』からスタート｡料理は小田原湖産の『シラウオ』のマリネに『岩手牛のレバー』の熟成スモークのストウッキー二から『毛ガニ』の剥き身とサルナシとサフランで色付けした青森産のカルナローリ米のインサラータ､アンティパストにはイタリア版のブリ大根､スーゴディカルネ≒フレンチでいうフォンドボーを使い煮込まれています｡鰤は塩を軽く当てられ10日間ほど熟成させた上にスモークをかけられた深浦産の脂ののりが半端ではない『鰤』､舌にねっとりと絡むぬめりと鼻腔を擽ぐる程良い薫香､大根に染み込んだ牛スジ出汁の美味さ堪りません｡プリモは多皿構成で前半には大粒の『牡蠣』とホウレン草のキタッラ､絶妙な火入れ加減の『牡蠣』にカリカリに焼かれクラッシュされたパンチェッタがホウレン草と牡蠣の仲を上手く取持っておりました｡後半には『青ツブ』と『海胆』のトロフィエ､大振りにカットされた青ツブと北海道産の『海胆』が磯の香りを口元にもたらしてくれました｡そしてセコンドはいよいよ本格的なジビエの季節到来です｡奈良県は吉野の山で網どりにされた『山鶉』のアッローストの『オータムトリュフ』がけ｡トリュフの香りに満たされつつ『山鶉』の身を余すところまで骨までしっかりとしゃぶり尽くさせていただきました｡ドルチェはリンゴのタルトとピスタチオのジェラート､エスプレッソにビスコッティで葛西シェフの10月のお任せ料理はひと通り｡料理に合わせていただいたワインは『MUNI』のバリエーションを中心のペアリングと『RADIKON』の2000年の稀少なミレニアムボトルをシェフズカウンターにてゆっくりまったり三時間超の楽しき時間､美味しい料理にワインを堪能させていただきました｡

6

山鶉のアッローストのオータムトリュフがけ

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8

青ツブと海胆のトロフィエ

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6

イタリア版鰤大根

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7

牡蠣とホウレン草のキタッラ

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6

岩手牛のレバーの熟成スモーク

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6

シラウオのマリネ

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5

毛ガニの剥き身とサルナシと青森産のカルナローリ米のインサラータ

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5

MUNI ARIONE

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5

MUNI ARIONE

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5

シラウオのマリネに岩手牛のレバーの熟成スモーク

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3

MUNI MONTEMAGRO

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4

毛ガニの剥き身とサルナシと青森産のカルナローリ米のインサラータ

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5

MUNI MONTEMAGRO

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5

パーネ

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4

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3

RADIKON Oslavje

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4

正に鰤大根

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4

RADIKON

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4

牡蠣とホウレン草のキタッラ

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3

RADIKON Oslavje 2000

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4

青ツブと海胆のトロフィエ

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4

MUNI ROSSO

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3

山鶉のアッローストのオータムトリュフがけ

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3

MUNI ROSSO

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5

山鶉のアッロースト

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5

骨までしゃぶり尽くしました

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5

リンゴのタルトとピスタチオのジェラート

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3

エスプレッソとビスコティ

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4

ビスコティ

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4

エスプレッソ

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5

AL CENTRO

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2017/06訪問1回目

4.2

料理・味4.2
サービス4.2
雰囲気4.0
CP4.0
酒・ドリンク4.5

￥10,000～￥14,9991人

青森市で人気のリストランテ…『AL CENTRO』

青森市で屈指の人気を誇るリストランテ『AL CENTRO』さんへ。オープンキッチン直結のカウンター席に陣取り久しぶりにお任せのコース料理を愉しませて戴きました。アンティパストミストは薫香が鼻腔をくすぐる『鰹』の燻製、サクッとした歯ざわりが心地良い『活蛸』のフリッテッラ、浜焼風味の『帆立』の直火焼から。続いては大好物である『エゾアワビ』と『カルチョフィ』と玉子を使った皿、肉厚のアワビは旨味が強く玉子に混じった黒いものは火入れされ刻まれた『アワビの肝』でニュアンスを加えられていました。皮目をパリッと中はしっとりレア気味に仕上げられた『海峡サーモン』のインパデッラに『十三湖のしじみ』のエキスを煮詰め凝縮したスーゴの組合せに唸り今が旬である清流四万十川産の天然ものの『鮎』のアッラグリッリラと網焼リゾットの肝ソースはほろ苦さがオトナの味わい、この肝ソースには8尾分の肝が使われているのだとか。国産の『短角牛のレバー』のヴェネツィア風マルサラソース、使われたマルサラ酒は酒精強化をしない『マルサラスペリオーレ1987』、歯をあてた瞬間に甘味が広がるミラクルスイートコーン『味来』のカペレッティはエポワスソースにて楽しみ大間産の生海胆をたっぷりと使った『海胆のキタッラ』と続きます。メインの皿は綺麗に掃除された『短角牛のカブリのビスコッティ』の下には『フレッシュポルチーニ茸』のソテー。噛み締める程に溢れ出る赤身肉の旨味に滑り感のあるポルチーニ茸はフレッシュの証、ドルチェにはメロンのジェラート、エスプレッソをいただ葛西シェフ渾身のお任せコース料理はひと通りです。料理に合せて供されたワインも葛西シェフ自らのセレクトでのペアリング｡料理にぴったり合うものばかり｡美味しく楽しい四時間半余もの時間を有難うございました

5

エゾアワビとカルチョフィと玉子

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6

存在感のあるエゾアワビ

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6

海峡サーモンのインパデッラ

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5

中はしっとりレア加減

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4

鮎のアッラグリッリラと網焼リゾット

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5

短角牛のレバーのヴェネツィア風

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5

短角牛のレバーのヴェネツィア風マルサラソース

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4

味来のカペレッティエポワスソース

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4

海胆のキタッラ

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5

短角牛のカブリのビスコッティの下にはフレッシュポルチーニ茸のソテー

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5

Bianco Frizzante Bolle Bandite

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4

Bianco Frizzante Bolle Bandite

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4

鰹の燻製、活蛸のフリッテッラ、帆立の直火焼

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5

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5

エゾアワビとカルチョフィと玉子

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4

海峡サーモンのインパデッラ

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4

Tino Rosa 2015 Panevino

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5

Tino Rosa 2015 Panevino

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5

鮎のアッラグリッリラと網焼リゾット

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4

短角牛のレバーのヴェネツィア風

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4

Marsala Superiore Riserva DOC 1987

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5

味来のカペレッティエポワスソース

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5

BAROLO PAIAGALLO 2012

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4

BAROLO PAIAGALLO 2012

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4

海胆のキタッラ

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5

短角牛のカブリのビスコッティ

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5

フレッシュポルチーニ茸のソテー

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4

メロンのジェラート

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4

エスプレッソ

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5

ピチェーニエ

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3

AL CENTRO

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口コミが参考になったらフォローしよう

©Loro

フォローする

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

とんかつまざき（上盛岡 / とんかつ、かつ丼、コロッケ）

とんかつ屋さんの矜持かつ丼定食…と...

3.9

訪問： 2025/02
小料理椛（上盛岡 / おでん、日本料理）

和装に白い割烹着姿で迎えてくれる…...

3.6

訪問： 2025/02
赤い鳥（盛岡 / 焼き鳥、鳥料理）

料亭仕込みの炭火焼鳥と鶏料理…『赤い鳥』

4.0

訪問： 2025/01
又八（盛岡、上盛岡 / 居酒屋、海鮮）

ジャパニーズウイスキーが良心的な値...

4.0

訪問： 2025/01
衣正家（花巻 / 中華料理、ラーメン、中華粥）

洒脱で上品な担々麺と肉焼賣…『衣正家』

3.6

訪問： 2025/01
ら生門（盛岡 / 餃子、中華料理、ラーメン）

町中華で飲ろうぜ!!気分で餃子と赤...

3.8

訪問： 2025/01

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	アルチェントロ（ＡＬ　ＣＥＮＴＲＯ）
受賞・選出歴	イタリアン百名店 2023 選出店食べログイタリアン EAST 百名店 2023 選出店
ジャンル	イタリアン
予約・お問い合わせ	017-723-5325
予約可否	予約可
住所	青森県青森市長島2-15-2 大きな地図を見る周辺のお店を探す
交通手段	ＪＲ青森駅より車で５分。青森市営バス県庁前より徒歩3分。東北自動車道青森中央ＩＣより車で１５分。青森駅から1,023m
営業時間	■ 営業時間 Lunch　 [月～土] 前日迄の予約制 Dinner　 [月～土]予約制18:00～22:00（L.O.20:30） ■ 定休日日曜 [祝前日の場合は営業致します］
予算	￥15,000～￥19,999 ￥8,000～￥9,999
予算（口コミ集計）	￥15,000～￥19,999 ￥5,000～￥5,999 利用金額分布を見る
支払い方法	カード可（VISA、Master、JCB、AMEX）電子マネー不可 QRコード決済不可
サービス料・チャージ	コペルト￥1000

席・設備

席数	16席（テーブル１4席　カウンター２席）
最大予約可能人数	着席時 28人、立食時 40人
個室	無
貸切	可
禁煙・喫煙	全席禁煙
駐車場	有 2台
空間・設備	落ち着いた空間

メニュー

ドリンク	ワインあり、ワインにこだわる

特徴・関連情報

利用シーン	知人・友人とこんな時によく使われます。
ロケーション	隠れ家レストラン、一軒家レストラン
ホームページ	http://www.al-centro.jp/
オープン日	2009年9月22日
お店のPR	素材本来のおいしさを、ナチュラルなワインとともに《手間を惜しまず、手を加えすぎない》素材本来の力を引き出す調理を心がけ、ご提供しております。２～３人で召し上がれるアラカルト、おまかせコース料理、パーティメニューもご用意しております。カウンター席もございますのでお気軽にどうぞ！ ...
初投稿者	B級マニア（20）