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今年最初の柳家
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なんと筍
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筍焼けました。
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鴨焼いています。
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鴨ネック葱焼いてます。
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鴨ネック葱焼けました。
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鴨ロース焼いています。
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鴨ロース焼けました。
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熊焼いてます。
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熊焼けました。
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猪焼いてます。
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猪焼けました。
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仔鴨焼いてます。
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仔鴨焼けました。
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鴨の鍋
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やっぱり自然薯は美味い。
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みかんと香の物
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上が子持ち鮎、下が雄の鮎
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雄の鮎をちょっと
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焼かれています。雄の鮎
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馬瀬川天然子持ち鮎塩焼き 蓼酢と田楽味噌で
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2匹
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松茸 舞茸 平茸 紅平茸 柳松茸 老茸 鮑茸 天婦羅
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平茸の煮付
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琵琶湖子持ち子鮎 味女
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奥飛騨松茸
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長良川五月鱒と奥飛騨松茸の炙りと安曇野本山葵 生姜
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きゅうりの漬物
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仔鹿しぐれ煮
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老茸の焼物
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-
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長良川の天然鮎 雄鮎 塩焼き
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香茸の焼物
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仔鹿のヒレ肉 粒マスタード
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仔鹿ロース肉 柚子胡椒
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地鶏木の子鍋
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長良川天然鰻蒲焼
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ひと口たれ御飯と長良川天然鮎蒲焼
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木の子 炊き込み御飯 松茸御吸物
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巨峰 伽羅蕗 お茶
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この日はちょっと天候が悪かったです。
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デカイ蜂
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炭
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すげー脂の鹿
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熊
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鹿
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熊
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熊鍋
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旨かったです。
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とろろ御飯
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とろろ御飯と漬物
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みかん
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柳家から見える景色
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まだ明るい
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-
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鮎を焼いています。
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アップ
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さくらますと鮎のお造り
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-
アップ
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チベット産 松茸
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馬瀬川の鮎（抜群の美味さ）
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-
アップ
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-
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天ぷら
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-
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-
川エビ
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-
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-
松茸
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-
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-
鮎
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鮎の顔アップ
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鮎の開き
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鮎の一夜干し
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アップ
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蓼酢で食す
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顔アップ
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朝ドレ胡瓜
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700gの天然鰻（甘いタレが意外と好き）
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一人前
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これから焼きます。
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アップ
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焼いています。
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猪かな？
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瓜坊
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アップ
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三つ葉のお浸し
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ご免ね子鹿ちゃん
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わさび漬け
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子鹿ちゃん
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アップ
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わさび漬けと一緒に
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これが眉唾物
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鮎の雑炊（出汁が凄い）
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御飯とデザートと漬物
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レイニアのさくらんぼ
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古い時計
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炭
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脂の乗った鹿肉
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肉も脂もジューシー
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大根に塩
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雌の猪2歳
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アップ
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純潔でお亡くなりになった2歳の猪さん。美味しく頂きます。
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猪鍋
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出汁の利いた自然薯のとろろ掛ご飯（美味いでございます。）
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漬物
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最後のみかん
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
$$/01/2016
1年振り位、初めてこちらで鴨を食べました。今回は暖冬のせいか色々大変だった模様。あと最近使い始めた鴨もなかなか大変だった模様。
筍、鴨のささみ、鴨のロース、鴨のネック、熊、猪、仔鴨、鴨鍋、自然薯と麦飯、蜜柑に香の物、
今回は特に仔鴨が素晴らしかったです。あと相変わらず自然薯の麦飯が美味い。猪は暖冬のせいか何なのかわかりませんが、今までこちらで食べてきた猪の中ではちょっと凡庸だった気がします（美味しいんだけど）やはり天然物は波がありますね。
来年もまた行きたいですが、なかなか難しい。
御馳走様でした。
四度目の訪問
今回は落鮎と珍しいきのこと仔鹿と鰻のコースです。
馬瀬川の子持ち鮎と長良川の雄鮎（今回は食べ比べのため焼いて頂きました）と色々な木の子と仔鹿と長良川天然鰻の料理。
メニューは
蜂の子佃煮
馬瀬川天然子持ち鮎塩焼 蓼酢 田楽味噌
長良川天然雄鮎塩焼
長良川五月鱒お造り 奥飛騨松茸あぶり 安曇野本山葵 生姜
奥飛騨松茸焼物
老茸（黒茸）焼物
皮茸（香茸）焼物
松茸 舞茸 平茸 紅平茸 柳松茸 老茸 鮑茸 天婦羅 塩焼
琵琶湖子持ち子鮎 味女どじょう 天婦羅 抹茶塩
仔鹿ヒレ焼物 粒マスタード
仔鹿ロース焼物 柚子胡椒
地鶏木の子鍋
長良川天然鰻蒲焼
ひと口たれ御飯
木の子炊き込み御飯
松茸お吸物
伽羅蕗
巨峰
小松菜煮浸し
平茸の煮付
仔鹿しぐれ煮
いんげん味噌和え
胡瓜味噌漬け
山葵和え
です。
ここは基本的にジビエと鮎などの山の幸が基本で料理方法も基本的に田舎料理で素材そのものを食べる感じです。そしてこのお店ほど洗練された食材をこの値段で出せるお店はほとんどないかと思います。
今回は落鮎と木の子がメインでしたが、仔鹿結構伏兵でした。鮎もかなりの美味さでしたが仔鹿は想像以上で秋ジビエも悪くないなと思いました。木の子はいろいろありすぎてよくわかりませんでしたが香茸が結構美味かったです。
今回はお酒も飲みましたが写真撮り忘れました。
また伺えるように算段したいと思っています。
御馳走様でした。
三度目の訪問
やはりジビエです。鹿（鹿の脂が特に美味かった）と熊（フレッシュな味でした）は美味かった。蜂がデカかった（目をつぶって食べました。）とろろ御飯が美味かった（3杯もおかわりしました）。また行きたい。
御馳走様でした。
再訪問
鮎の質、量共に凄く仲間が食べれなくなっていった。冬のジビエ、夏の鮎に夏に取れたジビエと鰻。
鮎の圧倒的な美味さは流石に凄いな、猪は冬のものと比べると仕方ないがそれでも美味いと思うが子鹿が仲間に評判だった。お水が美味くて仲間が飲み過ぎて料理があまり入らなかったそうだ。最後の雑炊が凄く出汁が出ていて美味かった。酒も欲しかったが、また今度にする事にする。
また伺います。
御馳走様でした。
比良山荘のご主人が言っていたの事、柳家の若旦那さんが言っていた事が若干違っていた。
まず鹿（猪かも）に関しては比良山荘のご主人は夏に脂が乗ると言っていた。柳家の若旦那さんは。冬に脂が乗ると言っていた。
猪は比良山荘のご主人は個体差と言っていた。0もあれば100もあると言った感じに表現していた。比良山荘の若旦那さんは、確か雌が美味いと言っていた（確か）。
自分の個人的な見解はやはり条件が複数あるのではないかと思う。
考えられる条件として
①取り方
②処理の仕方（処理の時期）
③餌
④季節
⑤雌雄
⑥年齢
⑦品種
⑧部位
⑨食べ方（料理法等々）
⑩調理人の腕（料理人の感性も含む）
⑪個人の好み
⑫体調
⑬価値基準（CPとか先入観とか正しくその人その者）
⑪と⑬はかぶるかもしれません。⑨も⑪と⑬に関係があると思います。
一応考えられる条件を書き出してみましたがあまり関係ない条件もあるかと思います（無知なのご容赦ください）
太文字で書いた条件は全部必須かと思われます。
独断と偏見で書きますが、１つだけ言える事はどちらのお店の料理も素晴らしく美味しかったと言う事です。
比良山荘の雄の猪の肉は素晴らしかったし、柳家の2歳の純潔の雌の猪の脂は最上級の甘みと繊維質の食感は飛び抜けておりました。
このお店では鹿も猪も脂が凄く美味かった。鍋は素朴な味、自然薯のとろろご飯はとろろと出汁の相性が良くお替わりをしました。
トータルでは比良山荘
CPでは柳家ですが、
２つのお店とも甲乙つけがたい素晴らしいお店でした。
P氏やW氏にYさん。そしてF氏とS氏、さらに今回こちらで合流したF氏。皆様に感謝です。
素晴らしいお店とその出会いに感謝。
御馳走様でした。