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お造り 本かつお、さわら、剣先いか
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焼き物 のどぐろ酒焼き
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炙り 赤座海老 塩、雲丹焼き
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先付 鳥取産香箱水晶和え
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蒸し アマダイ蕪蒸し
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揚げ物 西山きんとき（土佐きんとき）、鱈白子
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炭火焼 美麗豚酒粕漬け
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鳥取産香箱水晶和え
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お造り 本かつお、さわら、剣先いか
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お造り 本かつお、さわら、剣先いか
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お造り 本かつお、さわら、剣先いか
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お造り 本かつお、さわら、剣先いか
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炙り 赤座海老 塩、雲丹焼き
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炙り 赤座海老 塩、雲丹焼き
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ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
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ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
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ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
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ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
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ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
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ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
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ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
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ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
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ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
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りんごアイス
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香箱蟹（セイコガニ）の甲羅詰め
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はがつお藁焼き
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徳島和牛ロースト
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土佐ジローといざTKG
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れんこんすり流し
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はがつお藁焼き
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金目鯛昆布締め＆さば
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金目鯛昆布締め＆さば
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焼き物は長崎県産ぶり。
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焼き物は長崎県産ぶり。
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香箱蟹（セイコガニ）の甲羅詰め
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香箱蟹（セイコガニ）の甲羅詰め
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香箱蟹（セイコガニ）の甲羅詰め
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徳島和牛ロースト
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高知ひのひかり
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そのままで
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土佐ジローと
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TKG 土佐ジロー編
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塩で
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おこげ
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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
（２０１５年１２月 再訪）
３日目の夜にお伺いして感銘を受けた座屋。これ以上の店は高知にはないと確信して最終日６日目の夜の予約をお願いしました。３日後です。席を確保していただき、再び座屋で食事ができることになりました。
１回目よりもまたもう一段上のおもてなしの心をいただきました。
１回目と料理がかぶらぬように、店長が細心の注意を払って仕入れ、そして調理までがらりと入れ替えて来ました。このおもてなしの心、なかなか他では経験することができません。たった一人の客のために、と感激のしっぱなし。メニュー構成で店長が苦心していたことはスタッフの方からお聞きしました。貼り付けた写真を見ていただけれ一目瞭然ですよね。
この日はカウンターに常連さんらしき他のお客さんも食事をしていて、料理ごとの説明はいやでも聞こえてきます。ああ、それって３日前にジブンいただきました、ということの連続でしたから、ジブンのお料理が同じ週の２回目の配慮だということが分かったんです。
この日も最高の料理で信じられない値段。使った金額の表示がおおざっぱすぎますが、実際は１万から数百円出ただけですから。前回は９０００円でした。この内容の料理、接客、もてなしのココロでこの値段。満点以外には考えられません。
ありがとうございました。近くに行ったらまた寄らせていただきます。
最後に、この日の料理を記します。
＊先付 鳥取産香箱水晶和え 水晶＝水晶文旦
＊お造り 本かつお、さわら、剣先いか
＊焼き物 のどぐろ酒焼き
＊揚げ物 西山きんとき（土佐きんとき）、鱈白子
＊炙り 赤座海老 塩、雲丹焼き
＊蒸し アマダイ蕪蒸し
＊炭火焼 美麗豚酒粕漬け
＊ご飯 土佐ジロー、ぶりトロ焼き、塩、焦げ
＊デザート りんごアイス
（２０１５年１２月 初稿）
高知滞在３日目の夜は、一番楽しみにしていた座屋のディナーです。
毎月の各県食い倒れ遠征。最近は６泊７日が定着してますが、他県の場合およそ５，６軒の店は予約して行くんです。今回の高知遠征で予約を入れたのはここ座屋だけ。ワタシから見ると、高知市のお店の中で突出した全国区のお店ってここ座屋くらいしかないんですよね。あとは、いいお店。エクセレントがつかないいいお店。それでも全然いいので高知に来たわけですが、ちょっと寂しい気もしてます。
何故名店が育ちにくい風土なんだろう、と今回ずっと考えてましたが。ワタシが出した結論は、もっともっとの旨いもの追及よりも酒がメインで酒のアテがあればいい。とそんな風土ではなかろうかと。地元の方の意見をお聞きしたいですね。
さて、ビールをお願いした後いよいよコース開始です。カウンター席の中央に腰かけ店長とスタッフからいろいろと説明を受けながらの食事。お客さんとの距離感もすばらしく、それでいて温かいホスピタリティ、上質なサービスはさすがですね。高知、四国の食材を中心に創作的な感覚も持ち合わせた懐石料理。ここ高知本店で培ったノウハウ、実績をベースにして神戸、銀座、スペインとチャレンジングな出店は何よりも自信の表れと見ました。
＊レンコンすり流し
鶏出汁、鶏スープが味のベースになっていてそこに醸造調味料で奥行きを出していくレンコンのすり流し。今まで食べて来たレンコンすり流しとは全く違う味わいに驚かされました。器もすばらしい。ここからすでにテンションマックス。申し訳ないですが、高知の料理屋さんの中では断然断トツのクオリティです。じゃあ日本の中ではどうなんだということもあって銀座に勝負しに出店したのでしょう。
＊お造り
驚きの２段構造の外には鹿児島産歯鰹の藁焼き。先日鹿児島に行ったとき初めて歯鰹を食べましたが、マグロのような脂ののった非常に旨い魚であることを知ってます。それが、藁焼きで出されてにんにくで食べる。もうこたえられませんね。わさびも静岡産を使っていてぬかりはないです。
上のお造りを食べると下の段になる玉手箱。出てきたのは室戸産金目鯛の昆布締めと愛媛産の鯖。上質な魚、高知に来て初めていただきました。
＊焼き物
長崎産ぶり。運ばれてくるときから身がぷるぷる動いていて、旨いオーラ出まくり。合わせたからし菜も存在感がありました。
＊揚げ物
四万十川の青のり天。小さく揚げて重ねて配膳。これも食べたかったので二重丸。うつぼ唐揚げと大きな川海老の唐揚げ。ウツボも大物で実に旨い。
＊香箱の甲羅詰め
我がふるさと鳥取産香箱の甲羅詰め。これが大好きで、冬に金沢に行けば必ず食べますし、行かないときは銀座の鮨太一でこれを目当てに寿司を食べに行きます。先日も行ったばかり。まさか高知で食べれるとは。実は香港の三ツ星寿司店でも空輸のものを食べたことがあり、サプライズで食べると旨さが倍加するのは言うまでもないでしょう。
＊徳島和牛ロースト
ここで一転して肉になります。これなんですよね、一流の店は。後日海鮮居酒屋でこの流れでいただきましたが、魚も肉もよりおいしく感じられます。
＊土鍋炊きご飯食べ比べ
これがすごかった。この店のスペシャルティ。ご飯のおいしさをつくづく感じる幸せ時間です。太陽を一杯浴びたコメの旨さも出色。穀物臭がたまりません。
そのまま→土佐ジローのTKG→塩で→おこげ
もうたまりません。
＊デザート
と言うことで、味も見せ方もホスピタリティもサービスも全部を総合しても満点でしょう。この日は３日目の夜ですが、最終６日目の夜に席があるかどうか確認して、最後の夜にもう一度この至福時間を堪能してから高知を離れたい。予約の確認をしていただき、店長、スタッフのかたにお礼をもうしあげて店を後にしました。