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車海老
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この部屋に通されました
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掛け軸
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昆布茶？
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部屋の間接照明
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わらび ＆ このわた
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お酒
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ノンアルで
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アワビの柔らか煮
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アワビ・アップ
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お椀 春です
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あいなめ
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鯛 と 車海老
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鯛 アップ
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車海老はこの ちり酢で
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綺麗な皿 春！
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八寸
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鯛の子 ふき
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菜の花 胡麻和え
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鯖寿司
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ほうじ茶
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あまご（塩焼）ー 手前 あまご饅頭（腹の中にみそ）
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あまご饅頭
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若竹煮
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たけのこアップ
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漬物
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デザート 甘夏みかんゼリー
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よもぎ団子
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おうす
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ほうじ茶
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入口です
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玄関（中から）
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廊下
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車は・・・
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庭
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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
吉兆系には初めてお邪魔する
今回の四国探訪の、１つの目玉 虎屋・壺中庵 さん
哲学 とまで感じる 貫かれた信念 を感じました → 素材及びその現出の追及！
ここまでくれば、究極です 脱帽としか言えません
アクセス
何とも・・・ ナビで。。。 高知空港から、な、な、なんとナビは、高知自動車道、高松自動車道を通って、板野ＩＣで降りて行けと！ 途中で、徳島自動車道で行こうとしたら、７時半着と出る ナビを信じて、何とか 高知空港から2時間半で到着
外観・店内
奥深い山奥 川及び神社の隣りにあります 静けさが気持ちを落ち着けさせてくれます
古い旅館乃至料亭 の佇まい 店内に入ると、お香の臭い 荘厳な感じになります
店内は、２階も有るようですが不明 １階は、２室？ この日の夜のお客さんは、３組？だったような・・・
本日の献立
言わずもがな、総合点に示させて頂いた通り、全て◎です 出てきた順に・・・
わらび、このわた
このわた ってこんなに美味しいものだったの？ と言いたくなる一品
魚臭さ、磯臭さ 全くありません 最初から、ビックリ
鮑の柔らか煮
写真手前の黒いのは、肝です 少し苦味が有りますが、気になる程では全くない
芥子の実が使われています これがコツなのでしょうか？
お椀（あいなめ）
片面だけ焼いた山芋が入っています
正直 桜田さんのお椀に軍配が上がるかな、と思いました → これだけです、他はそれ以上か同等
刺身（鯛・車海老）
「車海老は、ちり酢でどうぞ」 と
全体に言えますが、素材の味を最大限に生かそうとされているのを、ひしひしと感じさせられます
八寸（鯛の子、菜の花おひたし、鯖寿司）
これを、八寸と呼んでいいのか？ お聞きしたいところ
鯛の子には、肝も付いていて、これまた何とも言えない美味しさです
あまご・あまご饅頭
「あまご饅頭です」 と言われ、？の顔を小生がしていたのか、「お腹のわたを取って、味噌を詰めたものです」 と
塩焼き と共に 両方とも、全部頂けます 川魚の臭いは、全くしない そして、骨の硬さを全く感じることなく完食 火入れの技が最高なのでしょう あまごは、身が結構あり食べごたえ充分 完全に完敗です
若竹煮
たっぷりあります 「結構ありますね」 と小生 ニコッと女将さん
木の芽が良いし、出汁に若竹の味が良くしみ出ています → これも 技 でしょう なかなかこんなのには出会えない！
鯛・わらび・筍 ご飯
鯛は、炙ってあってそれらと半熟卵が少し入ってます 春の味覚、わらび・筍との絶妙のＭｉｘ
デザート
１）甘夏みかんゼリー ： これは、四国の宝
２）よもぎ団子 ： よもぎ その物を味わって！と叫んでます 甘みはほんの僅か
３）おうす ： これで〆です 儀式のようでもあります
総評
哲学のある、物語を語られているかの料理の流れ
海 山 川 の吟味した季節の恵みをそのまま、ありのまま、最高に際立たせている
これが、吉兆の技なのでしょうか？ いや、こちらの大将の主張も入っている気がします 技を駆使して