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ちゃんと玄関を移しました。
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お殿田
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なまことお酒
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菜種の胡麻和え ぐじのりゅうひ巻 鯛の鮨
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アップ
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花びら餅風 川蟹の真薯の椀物
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鯛 車海老 烏賊のお造り
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アップ
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りんごの白和え
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真魚鰹の酒盗焼き
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猪と大根の煮物？
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蛤の雑炊と香の物
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蜜柑のゼリー
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粟麩に餡を挟んで焼いたお菓子。
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お抹茶
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お造り
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椀物
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岐阜の鮎
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無花果の胡麻和え
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天然鰻
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御飯、天然鰻、香の物
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かぼすのシャーベット
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栗きんとん
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抹茶
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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
$$/01/2015
誤解の生じる恐れがある情報を記載した為、訂正致します。
ちゃんと調べたら間違ってはいなかったのだけどもう少し正確の書いた方がいいと思い書かせて頂きます。
こちらのご主人の岩本光治さんは京都 吉兆 嵐山本店で創始者、湯木貞一氏の下で焼き場を任されて、湯木貞一氏から料理を直に学ばれた方であるのは多分前にも書いたと思います（ただ焼き場（焼方）のことは書いていなかった）
対して未在の石原仁司さんは大阪高麗橋吉兆本店で湯木貞一氏に師事しそれから京都龍安寺大珠院住職・故盛永宗興老師に師事、それから京都吉兆本店で総料理長まで上り詰め、雲仙半水盧料理長そして、現在未在の経営者として活躍中です。
焼方と総料理長だからちょっと比べるという感じでもありません（どっちも凄いことだと思うんだけど）がどちらが優れているとかいうのは野暮ですね。どちらも素晴らしい日本を代表する料理人です。それに両人とも湯木貞一氏の下で学んだというのは正しい情報との事です。
話は逸れましたが。2度目の訪問
今回は穏やかな日の冬に訪れました。
この間はほとんど撮れなかった玄関口の写真とかは綺麗に撮れたと思います多分（笑）
16200円コース（飲み物は別）
なまこ
菜種の白和え ぐじのりゅうひ巻 鯛のお鮨
花びら餅風の川蟹の真薯の椀物
お造り 鯛 車海老 烏賊
真魚鰹の酒盗焼
いのししと大根の煮物
りんごの白和え
蛤の雑炊
香の物
蜜柑のゼリー
粟麩に餡を挟んで焼いたお菓子
抹茶
地酒のお殿田
ビール
今回はゆったりと食べれて改めてじんわりくる感じの料理で焼き場を任されてだけあって真魚鰹の美味さは凄かった。あと椀物は素晴らしい。ぐじのりゅうひ巻や蛤の雑炊も優しい味わい。前よりも印象が良いこの感じの料理ではやはり最高峰のお店かと思います。
御馳走様でした。
徳島県の山奥にお店を構えている。
名前も古事の「壺中の天」から取ったものと思われる。
この言葉は「壺中に天あり」と読み意味は俗世間から離れた別世界。仙境。酒を飲んで、俗世を忘れる楽しみ。また、極めて狭小な範囲の事だそうだ。
このお店はまさしく壺中の天そのもので俗世を忘れ楽しむ為にありお店だ。
料理内容は以下の通り
野菜の天然鰻のゼリー寄せ
かますの棒鮨、栗の甘露煮、鱧の子
鱧真丈の椀物
はも、海老、鯛のお造り
岐阜県産の天然鮎の塩焼き
無花果の胡麻和え
冬瓜と海老のあんかけ
天然鰻の蒲焼、御飯、お漬物
すだちのシャーベット
栗きんとん
である。
じわじわくる深い味わい。唯まだ吾には知が足らず。
御馳走様でした。