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新茶の茶粥 新芽の天麩羅乗せ
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ドラゴン太刀魚の炭火炙り酒蒸し
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天然鯛(上)アマデカレイ(左)石鯛(右)
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穴子とビヤビヤカツオ新生姜乗せ
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ナゴヤフグ炭火焼と唐揚げ
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絹皮ナスの塩もみとケンサキイカ炙り
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穴子煮凝り(上)しらす(左)新香盛り(右)
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麦味噌汁
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鯛の酒蒸し
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ひめの凛(蒸し度5割)
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ひめの凛(蒸し度7割)
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宇和島鯛飯
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今治鯛飯
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今治鯛飯
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美生ゴールド
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新茶のアイス
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純米大吟醸 愛
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袋吊りしずく酒
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薮田絞り火入れ
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コース献立
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酒メニュー
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店頭
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お土産のおにぎり
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いやー、ここやべーっす。
結論から言うと人生で一番美味かった和食(寿司は別)でした。
ネットで3か月ほど前から予約可能で、当然3か月前に予約。
夜のカウンター席は16,500円(込)のコース固定。
当日訪れるとカウンター席は我々以外は常連さんの模様。
最初は新茶の季節とのことで、それを使った茶粥の上に茶葉の唐揚げ。
何でしょう、この料亭感。新茶は蒸したり燻ったりせず自然乾燥で仕上げたものだとか。
この日は体長250㎝のドラゴン太刀魚が入ったとのことで、お次は炙り酒蒸し。うめー。
造りは二段階。最初は、天然鯛、石鯛、加えて幻のアマデカレイが入ったの事でそちらも頂きます。
こんな肉厚で味の濃いカレイ食った事ねーっす。
次は穴子とカツオ。
カツオは高知ですかと聞くと、高知のカツオは美味くないとの回答。随分辛口ね笑
でもその回答通りめちゃ美味いカツオ。新生姜との相性も抜群。
フグは炭火焼と唐揚げ。いやー贅沢。
ナスや鯛の酒蒸しを経て、いよいよ鯛めしへ。
ひめの凛というブランド米を炊き上げ、蒸らすところを5割と7割の完成度ごとに提供されます。
明らかに時間が経つごとにうまくなっていきます。
100%になったところで宇和島鯛めし。鯛もタレも美味いけど米がべらぼーに美味い。
お次は今治鯛めし。
全身を使うところが多いらしいけど、より旨味を出すために頭の方しか使わないとか。
いやー、これも美味い。
昼間食べた鯛めしは何だったんでしょう。
デザートも当然美味い。最後のアイスは新茶のアイス。
新茶で始まり新茶で終わるという粋なコース内容。
鯛茶漬けも勧められたけど、さすがにお腹いっぱいなので遠慮したら、
鯛飯のおにぎりを手土産に。翌日美味しくいただきました。
お店は外観も内観もキレイなので最近できたんですかと聞くと大将は2代目とのこと。
この日はヘルプで初代親方も来られてました。
日本食の名店かと思います。