kinako-ankoさんが投稿したNOMI RESTAURANT（京都/綾部）の口コミ詳細 [食べログ]

この口コミは、kinako-ankoさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

NOMI RESTAURANT綾部/肉料理、日本料理

7回

夜の点数：5.0
- ￥30,000～￥39,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 4.7
  
  |CP 4.8
  
  |酒・ドリンク 4.5
昼の点数：5.0
- ￥30,000～￥39,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 4.7
  
  |CP 4.8
  
  |酒・ドリンク 4.5

7回目

2025/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.7
- | CP4.8
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

東京からの友人を連れて七度目の訪問、またまたパワーアップ〜〜〜♪

2025.05.23

東京の友人を招いて福知山の山の中にある若き
三兄弟シェフのジビエ「NOMI RESTAURANT」
に4人で訪問しました〜♪

京都駅山陰線ホームで15時過ぎに待ち合わせして
特急で綾部駅下車、タクシーを利用して17時予約
で入店、自分は七度目の訪問となります。
今回いただいたのは

◆おまかせコース 29700円
　究極の一枚
　　三男が究極の切れ味のカンナで削る
　　薄さ2μの枕崎市瀬崎さんの本枯節1枚
　DASHI 0.8
　　次男と三男が数種類の鰹節を削って
　　直後に長男がとったお出汁
　　アスパラ三つ葉糸削り
　KIREAJI×藤本純一
　　愛媛の神経締めの達人藤本純一さんの魚を使い
　　長男が切れ味鋭く切ったお造り：
　　　石鯛
　　　イサキと野菜
　　三男が引き切りで骨切りした鱧のお澄まし
　茶碗蒸
　　卵から育てた野飼いの鶏の卵に鶏出汁と
　　鰹出汁で作る茶碗蒸し
　猪x菜
　　猪肉と山菜(破竹こごみ蕨芹)の炊き合わせ
　　猪の骨でとった出汁
　　切れ味抜群の葱などの野菜をのせて
　人参×KIREAJI
　　スーパーで買った普通の人参が包丁の切れ味で
　　舌触りと食感が全く違う美味しさに変身
　kushiyaki
　　鹿のハツ瓜坊のモモ鹿のランプ
　　鹿のモモ鹿レバーを敷いて
　　芹レタスアスパラ山椒
　　鹿と麹と塩で１年間発酵させた鹿醤油　　
　捨 KIREAJI
　　２週間熟成の雌鹿のロースカツ自家製柚子胡椒
　　これまで包丁で細かく切っていたパン粉を
　　切れ味を捨てて手で細かく割いて作った衣
　A cucumber that doesn' t realize it's being
　cut「よく切れる」と「美味しく切れる」
　　薄刃と三徳包丁で切った胡瓜で切れ味の違い
　　を楽しむ
　飯
　　自家製米のコシヒカリを前日に一粒一粒
　　選り分けて炊いた土鍋ごはん　
　出汁巻
　　次男得意の絶品出汁巻蕨を巻いて
　猪鹿鉄
　　猪と鹿と松坂豚を包丁で細かく切った
　　長男得意のハンバーグ
　　鶏と鹿の出汁を煮詰めたソース
　　銅鍋ごはん
　麺×KIREAJI
　　天橋立のアサリの出汁
　　包丁切りの自家製はったい粉入り蕎麦
　甘味野生茶
　　苺
　　採れたての紅茶のアイス
　　青茶

◆ドリンク
　ビール：ハートランド(瓶) 330ml 900円
　日本酒：
　　作兵庫愛山純米吟醸 1600円
　　日々秋津山田錦 1800円
　コーヒー
　　エチオピアとグアテマラの豆

若き三兄弟の切れ味鋭い包丁を駆使した料理は
またまたパワーアップしていて、量も多くなって
大満足しました。
藤本さんの魚が3種類も使われていて、特に今年
初めて入荷した鱧が食べれたのは幸せです。
温かみある素敵な器も新調されていて、味や
目だけでなく手の感触からも美味しさが増加
されていきます。

お父さんに車で福知山のホテルまで送ってもらい
ありがとうございました。
明日はレンタカーで伊根の舟屋観光の予定です。

ごちそうさん (●^o^●)

店舗看板

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NOMI RESTAURANT

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店内

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店内

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おまかせコース 29700円

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ハートランド(瓶) 330ml 900円

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究極の一枚

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2μの薄さ

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枕崎市瀬崎さんの本枯節

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DASHI 0.8

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アスパラ三つ葉糸削り

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長男シェフ

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石鯛

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イサキと野菜

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作兵庫愛山純米吟醸 1600円

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素敵な器

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鱧のお澄まし

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茶碗蒸

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茶碗蒸

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猪x菜

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人参×KIREAJI

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串焼き：鹿のハツ瓜坊のモモ鹿のランプ

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鹿のモモ鹿レバーを敷いて

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日々秋津山田錦 1800円

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捨 KIREAJI：雌鹿のロースカツ

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A cucumber that doesn' t realize it's being 　cut「よく切れる」と「美味しく切れる」

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飯

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蕨を巻いた出汁巻

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猪鹿鉄

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麺×KIREAJI

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苺

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採れたての紅茶のアイス・青茶

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コーヒー

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若き三兄弟

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ドリンクメニュー

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2025/05/29 更新

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6回目

2024/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.7
- | CP4.5
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

六度目の訪問は、古希のお祝いで〜〜〜♪

2024.12.08

大阪福島の日本料理「澤田」さんに続いて、翌日は
福知山の山の中の「NOMI RESTAURANT」さん
で『古希祝いの会』を催しました〜♪

自分と東京の食べロガーさんが共に70歳、友人と
京都の食べ友さんと4人で大阪から京都経由で特急
2本を乗り継いで綾部駅に到着です。
タクシーで15分かけて16時スタートの5分前に
森の小さなレストランに到着しました。

これまではずっと晴天でしたが6度目の訪問で
初めての冷たい雨に遭遇です。
いつものように長男さんの挨拶をいただいて
おまかせコースの始まりです。

◆Kireaji × ジビエおまかせコース 27500円(税込)
　究極の一枚
　　三男が究極の切れ味のカンナで削る厚さ
　　5μの枕崎市瀬崎さんの本枯節1枚
　DASHI 0.8&1.0
　　次男と三男が数種類の鰹節を削って
　　直後に長男がとったお出汁
　　一番出汁の鱧のお汁
　KIREAJI × 藤本純一
　　愛媛の神経締めの達人藤本純一さんの魚を使い
　　三男が骨切りした焼き霜の鱧と長男が切れ味鋭く
　　切った鯛のお造り
　茶碗蒸
　　卵から育てた野飼いの鶏の卵に鶏出汁と
　　鰹出汁で作る茶碗蒸し
　猪 × 菜
　　猪の炊き合わせ
　　天然なめこ紫の自然薯菊芋
　　切れ味抜群の葱などの野菜をのせて
　人参 × KIREAJI
　　レモン和三盆クランベリー
　　スーパーで買った普通の人参が包丁の切れ味で
　　舌触りと食感が全く違う美味しさに変身
　kushiyaki
　　子鹿のランプと雌鹿の内腿ももの串焼き
　　大きな雌鹿のもも焼き
　菜の花と天然なめこのお浸し
　　お口直しの一品
　捨 KIREAJI
　　鹿のロースカツ自家製柚子胡椒
　　これまで包丁で細かく切っていたパン粉を
　　切れ味を捨てて手で細かく割いて作っていて
　　カリカリの衣の食感は抜群
　A cucumber that doesn' t realize
　it's being cut　押すと引く
　　市販の包丁と自ら研いだ胡瓜専用包丁で
　　長男が切った胡瓜の食べ比べ
　飯
　　自家製米のコシヒカリを前日に一粒一粒
　　選り分けて炊いた土鍋ごはん　　
　出汁卷
　　次男得意の絶品出汁巻
　猪　鹿　鉄
　　猪と鹿と松坂豚を包丁で細かく切った
　　長男得意のハンバーグ
　　鶏と鹿の出汁を煮詰めたソース
　　銅鍋ごはん
　麺 × KIREAJI
　　包丁切りの自家製細麺
　　丸鷄と鰹のダブルスープ
　　猪と山椒のサラミ
　甘味野生茶
　　へぎの器にのせたラフランス
　　紅茶のアイス
　　マコモのお茶
　
◆古希を迎えた2人への誕生日ケーキ
　　シュータワー

◆ドリンク
　瓶ビールハートランドビール 330ml
　ドメーヌ・パーラーナチュールシードル
　　瓶 750ml ‥‥4人でシェア
　野口尚彦研究所純米無濾過生原酒 100ml
　コーヒー

先月にも京都の食べ友さんと2人で訪れていて、料理
はほぼ同じなので詳しい内容は割愛させていただき
ますが、連続で食べても感動の美味しさです (^o^)／

さらに前回は車だったのでノンアルドリンクでしたが
今回は電車利用なのでお酒が飲めてより楽しい時間
を過ごすことができました。

最後に古希祝いで蝋燭を灯した "シュータワー" が
登場、別グループ5人とシェフ三兄弟にご両親も
一緒に2人の古希を祝ってくださって感謝感激、
ありがとうございました。

帰りはタクシー・特急2本を利用して福知山経由で
大阪の自宅に22時過ぎに戻ってきました。
大阪・京都・兵庫を反時計回りにJRで回る旅は
素晴らしい想い出になりました。

ごちそうさん (●^o^●)

NOMI RESTAURANT

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長男遊士丸さん

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次男陽之進さん

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三男凛志郎さん

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鉋で削った鏡面仕上げのような鰹節

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薄さ5ミクロンの鰹節

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究極の一枚

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瓶ビールハートランドビール 330ml

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DASHI 0.8

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DASHI 1.0 焼き霜の鱧

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KIREAJI × 藤本純一 (鯛・鱧の焼き霜)

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ドメーヌ・パーラーナチュールシードル

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茶碗蒸

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猪 × 菜

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人参 × KIREAJI

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kushiyaki

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大きな雌鹿のもも焼き

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菜の花と天然なめこのお浸し

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捨 KIREAJI：鹿のロースカツ

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A cucumber that doesn' t realize it's being cut 食べ比べ

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自家製米の土鍋ごはん

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出汁卷

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野口尚彦研究所純米無濾過生原酒 100ml

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猪　鹿　鉄

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ハンバーグオン・ザ・銅釜ごはん

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麺 × KIREAJI

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ラフランス

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ほうじ茶のアイス・マコモのお茶

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コーヒー

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シュータワー

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古希祝い、ありがとうございました

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2024/12/26 更新

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5回目

2024/11 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.7
- | CP4.8
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

伸び代無限大の若き三兄弟シェフ〜〜〜♪

2024.11.20

12月に4名での誕生会で訪れることが決定していま
すが、その前月に Instagramでキャンセル枠を
見つけて福知山の山の中にある若き三兄弟が営む
「NOMI RESTAURANT」に急遽2名分の予約を
追加で入れました〜♪

大阪からJR京都線と嵯峨野線を利用して京都亀岡駅
に昼過ぎに到着、京都の食べ友さんと合流し車で
1時間かけて13時半の予約15分前に到着、5度目の
訪問となります。

長男が夏に体調を崩してしばらく休業されている
間に包丁の研ぎや料理の腕はますます磨かれて
ひとつ上のランクに辿り着いたと彼らのお父さんは
自慢げでした。

調理の様子が一番よく見える場所に2人が案内されて
いただいたのは

◆Kireaji × ジビエおまかせコース 27500円(税込)
　究極の一枚
　DASHI 0.8&1.0
　KIREAJI × 藤本純一
　茶碗蒸
　猪 × 菜
　人参 × KIREAJI
　kushiyaki
　捨 KIREAJI
　A cucumber that doesn' t realize
　　it's being cut　押すと引く
　飯
　出汁卷
　猪　鹿　鉄
　麺 × KIREAJI
　甘味　野生茶

◆ドリンク(税抜)
　クラウスターラーノンアルコールビール瓶 700円
　石垣島サイパンれもんソーダ 900円

これまでは自分達で生け捕りし短時間で屠殺・腹出し
・冷却処理した鹿と猪のジビエ料理と卵から育てた
鶏と自家栽培したお米が主でしたが、愛媛県の漁師で
神経〆の達人と言われる藤本淳一さんから送られて
くる鱧などの魚が加わったことと、有名作家さんの
素敵な器を使っていて値段は結構上がっていました。
しかし奥深い山の中で瀬戸内の新鮮な魚と山の幸を
両方いただけるのはとても幸せです (^o^)／

藤本淳一さんの魚は今年の夏に伺ったしまなみ海道
伯方島の寿司屋さん「赤吉」でたくさん使われていて
生魚が苦手な自分がその美味しさに驚嘆しています。

今回は切れ味抜群の包丁で身の厚い鱧を骨切りする
音を楽しみながら "お澄まし" と "焼き霜造り" を
いただきました。
鱧は京都の祇園祭の時に使われるので関西では夏の
魚という印象ですが、脂がのって旨みが増すのは
11月から12月にかけてだと言われます。ただ、魚体
が大きくなり骨が硬くなって鱧の骨切りはなかなか
上手くできないそうです。
しかし三男が長時間かけて研いだ切れ味鋭い包丁で
ガリガリガリと音を立てながら骨切りした鱧は全く
骨を感じない素晴らしい食感と味わいでした。

さらに長男が切ったシマアジのお造りは絶品です。
切断面は滑らかで下の上につるんと入ってきて
その美味しさには参りました。

ジビエの中では "捨 KIREAJI" と表現された鹿肉の
カツが大きく様変わりしていました。
これまではパン粉を包丁で細かく切っていたのを
やめて、手で一つ一つ小さくちぎって鹿肉にまぶし
油で揚げたために衣がカリカリして旨い旨い！

〆の包丁切りの自家製細麺でホッコリ、丸鷄と鰹の
ダブルスープに猪と山椒のサラミがとてもいい味を
出していました。

1年ちょっと前から三兄弟の成長を見守ってきました
が、日本各地の有名料理人・漁師さん・陶芸家さん
達との交流が深まってますます腕を上げたようです。
伸び代無限大の若き三兄弟シェフ、半月後に誕生会
で再訪するのでよろしくお願いします。

ごちそうさん (●^o^●)

NOMI RESTAURANT

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入口

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物置

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店内

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三兄弟シェフ

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Kireaji × ジビエおまかせコース 27500円

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クラウスターラーノンアルコールビール瓶 700円

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究極の一枚

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鉋で削った鏡面仕上げのような鰹節

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薄さ3.5ミクロンの鰹節

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2種類の鉋で削った鰹節

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DASHI 0.8

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骨切り鱧

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DASHI 1.0 焼き霜の鱧

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KIREAJI × 藤本純一 (シマアジ・鱧の焼き霜)

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茶碗蒸

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茶碗蒸

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石垣島サイパンれもんソーダ 900円

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猪 × 菜

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猪のミンチ

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人参 × KIREAJI

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kushiyaki

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親鹿のシンタマ

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口直し：ハンダマのお浸し

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捨 KIREAJI (鹿肉のカツ)

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A cucumber that doesn' t realize it's being cut 押すと引く

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新米の土鍋ごはん

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飯

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出汁卷

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銅釜

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新米の銅釜ごはん

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猪　鹿　鉄

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猪と鹿と松坂豚のハンバーグ

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麺 × KIREAJI

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洋梨・柿

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ほうじ茶のアイス・マコモのお茶

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2024/12/13 更新

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4回目

2024/05 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.7
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

GW子供の日に4度目の訪問、進化が止まらない若き三兄弟シェフ〜〜〜♪

2024.05.05

福知山の山の中にある若き三兄弟シェフが切り盛り
するジビエレの「NOMI RESTAURANT」に今年2月
に伺って以来、4度目の訪問です〜♪

ゴールデンウイーク子供の日でごった返す京都駅で
大阪と京都の食べ友4人が京都駅で待ち合わせし、
JR特急「はしだて」に1時間乗車して綾部駅下車、
タクシーを利用して予約12時の10分前に到着です。

暖かくて青空が広がる最高の天気の中、いつもの
ようにお父様の出迎えをいただいて入店し、もう
ひと組4人も揃って12時ぴったりに三男の凛志郎
シェフの挨拶からコースが始まりました。
今回いただいたのは

◆Kireaji×ジビエおまかせコース 19800円
　　究極の一枚
　　DASHI 0.8&1.0
　　伊佐木×KIREAJI×胡瓜
　　茶碗蒸
　　人参×KIREAJI
　　鹿　芹　破竹　猪
　　kushiyaki
　　　ハツ　シンタマ　ウチモモシシ
　　SPECIAL
　　A cucumber that doesn't realize
　　　it's being cut　押すと引く
　　飯
　　出汁巻
　　猪　鹿　鉄
　　DON
　　〆
　　甘味　野生茶

◆ドリンク
　　ビール　：スプリングバレーアフターダーク瓶
　　日本酒　：仙禽さくら OHANAMI
　　　　　　　仙禽 UAさくら吹雪
　　　　　　　　　UNITED ARROWS とコラボ
　　　　　　　田中六五
　　赤ワイン：BRESSY MASSON Rasteau
　　食後のコーヒー：自家焙煎ブラック

3人は好きなお酒で、1人はノンアルコールで乾杯
いただきま〜す (^o^)／

自分たちで罠を仕掛けて獲った猪や鹿に山菜、卵を
孵化して育てた鶏が産んだ卵などを使った野の味と
何時間も研いだ包丁から生み出される切れ味は
さらに進化して感動の連続でした。

今回はお酒をたくさん飲んだので締めて28380円
帰りは事前にタクシーを予約しようとしましたが
GWで予約は受け付けていないと言われてお店に
手配をお願いすると、なんとお父様が車で4人を
綾部駅まで送ってくださり感謝感謝です。

順調に嵯峨野線で京都駅に向かっているとJR特急
「はしだて」嵯峨嵐山駅で緊急停車しました。
京都駅に到着した湖西線の列車の網棚に不審物が
見つかり、そのリュックの外側に "四塩化一黄酸"
と書かれていたらしいのです。
そのため京都駅構内の乗客はすべて改札外に避難
させられ、京都駅に向かう電車はすべてストップ
したのです。

結局リュックの中身は衣類だけだったそうで1時間
遅れで京都駅に到着しましたが大阪に向かう電車も
大幅な遅延が出てしまい、予定では18時過ぎに
自宅に戻るはずが21時前になってしまいました。

散々な目に会いましたが苦労してでも通いたい
「NOMI RESTAURANT」、次回は9月くらいに予約
をとってまた4人で伺うつもりです。

ごちそうさん (●^o^●)

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お店の前のテラス

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NOMI RESTAURANT

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NOMI RESTAURANT

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三兄弟シェフ

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Kireaji×ジビエおまかせコース 19800円

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スプリングバレーアフターダーク

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究極の一枚

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4.5ミクロンの薄さ

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鏡面仕上げのように削れた鰹節

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DASHI 0.8

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DASHI 1.0

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伊佐木×KIREAJI×胡瓜

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仙禽さくら OHANAMI

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茶碗蒸

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茶碗蒸

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人参×KIREAJI

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仙禽 UAさくら吹雪

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鹿　芹　破竹　猪

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kushiyaki

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田中六五

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SPECIAL

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猪の血と鹿のタンとレバーのソーセージ

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A cucumber that doesn't realize it's being cut

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飯

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出汁巻

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出汁巻オンザライス

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BRESSY MASSON Rasteau

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猪　鹿　鉄

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ハンバーグオンザライス

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DON：鹿ロースのかつ丼

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〆：人参スープ

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甘味：さちのか西表島ピーチパイン

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野生茶・紅茶のアイス

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食後のコーヒー：自家焙煎ブラック

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2024/05/09 更新

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3回目

2024/02 訪問

昼の点数：4.9
- ［料理・味4.8
- | サービス5.0
- | 雰囲気4.8
- | CP4.6
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

3度目の訪問「森の小さなレストラン」、いつ来ても感動の嵐〜〜〜♪

2024.02.10

ひと月前にインスタグラムでキャンセル枠が出たと
知ってすぐに3人枠の予約を取り、福知山の山の中の
小さなジビエレストラン「NOMI RESTAURANT」に
3度目の訪問が叶いました〜♪

過去2回は自家用車を利用して新御堂を北上し箕面
トンネルを抜け亀岡経由で京都縦貫自動車道を利用
する92kmの行程で運転を頑張りました。

しかし今回は2月で京都北部は雪の影響が心配だった
ので、大阪から京都へは快速で、京都から綾部までは
1時間ちょっとを特急を利用し、綾部駅からタクシー
で「NOMI RESTAURANT」に12時予約の10分前に
到着です。

色々連れて行ってくださる京都の食べロガーさんを
逆にお誘いし、友人と3人でいただいたのは

◆ドリンク(税抜)
　　ビール
　　　スプリングバレージャパンエール瓶 900円
　　日本酒
　　　仙禽ゆきだるま NEW!! 冬季限定種1200円
　　　仙禽 HOPE 1000円
　　食後のコーヒー自家焙煎ブラック 600円
　　　
◆Kireaji×ジビエおまかせコース 19800円(税込)
　　究極の一枚
　　DASHI 0.8 & SUIMONO
　　BURI×KIREAJI
　　茶碗蒸
　　鹿　猪　菜
　　kushiyaki
　　　カタヒレウチモモネック
　　A cucumber that doesn't realize
　　　it's being cut　押すと引く
　　出汁巻
　　鹿　カツ
　　　鈴ヶ沢南蛮
　　人参×KIREAJI
　　猪　鹿　鉄
　　〆
　　甘味　野生茶

いつもはノンアルコールですが、今日は電車ですから
酒が飲める！酒が飲める！酒が飲めるぞ〜！

若き3兄弟の切り盛りする様子とお父さんの説明を
聴きながらビールで乾杯、いただきま〜す (^o^)／

スタートは三男が究極の切れ味のカンナで削る厚さ
5ミクロンの鹿児島県枕崎市の鰹節店「金七商店」の
四代目瀬崎祐介さんの本枯節1枚です。
削ったあとの鰹節はまるでエメラルドのように光り
輝いて美しい！
次に数種類の鰹節を削りその出汁を味わい、さらに
兵庫県久美浜の牡蠣と菜の花のお吸い物は絶品です。

今回初めてお魚の料理が出て来ました。
シャキシャキの野菜の上には舞鶴であがったブリを
藁焼きして軽く塩を振っています。
こんな山の中で海の魚は期待していなかったのですが
舞鶴まで車で30分あれば行けるそうなので新鮮な魚介
が手に入るのだそうです。

ここで日本酒にシフト、江戸時代後期文化3年(1806
年)に栃木県さくら市に創業した蔵元「せんきん」の
冬季限定 "仙禽ゆきだるま" を選びました。
雪だるまのラベルが可愛く、豊満な甘みとシルクの
ような舌触りを持つにごり酒は旨い旨い！

卵から孵化させて育てた野飼いの鶏鶏の卵に鶏出汁
と鰹出汁で作る茶碗蒸しはとても濃厚です。
猪の背ロースと鹿のスネ肉のつみれが煮込まれた
温かいお汁にはシャキシャキ感抜群の白菜・塌菜
・ごぼう・海老芋などがのってとても滋味でした。
ここで出て来たオブジェのような器は、陶芸家桐谷
純子さんの作品でとても手に馴染む温かさがあり
他の料理にもたくさん使われていました。

三兄弟が地元の山で狩猟し自ら捌いた鹿肉の串焼きは
カタ・ヒレ・ウチモモ・ネックの4つの部位の食感と
味の違いを楽しみました。

長男が鋭く研いだ包丁で切った胡瓜は、押し切りと
引き切りの2種の切り方の違いで味や食感が変わる
まさに切れ味を堪能しました。
自家製のコシヒカリを前日に一粒一粒選り分けて
炊いた土鍋ご飯は粒が立って甘さが際立ちます。
次男が作る出汁巻きはふわっとして濃厚な卵の味に
鰹出汁が香って今回も完璧です。

3週間熟成した鹿の背ロースを揚げたカツには長野の
伝統野菜 "鈴ヶ沢南蛮" を使った自家製柚子胡椒が
添えられて味わいに強烈なインパクトを感じます。
切れ味のスペシャリティはスーパーで売られている
普通の人参ですが、今回も味わったことのない食感
に感激しました。

銅鍋ごはんも炊き上がり、鹿と猪の合挽きに松坂豚
のミンチを合わせたハンバーグが焼き上がりました。
〆は能登赤木明登さんの漆塗り "正法寺椀" に入った
人参のスープです。
三兄弟シェフのヒーローは "もののけ姫" のアシタカ
だそうで、彼が使っていたお椀のエネルギーを感じて
これを選んだそうです。

デザートは地元農家の紅ほっぺと野生化したキウイ
さらに紅茶のアイスクリームと白茶(野生茶)を
いただいて、三男が直焙煎抽出したこだわりの
ブラックコーヒーで3時間の至福ランチが終了です。

締めて23800円、素晴らしい器と一体化した野の味
を今回も思う存分味わうことができました。
次回はゴールデンウイーク子供の日に4人の予約を
して山菜を楽しもうと思っています。

ごちそうさん (●^o^●)

店舗看板

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NOMI RESTAURANT

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店内

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Kireaji×ジビエおまかせコース 19800円(税込)

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究極の一枚

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厚さ5ミクロン

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削ったあとの鰹節

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スプリングバレージャパンエール瓶 900円

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長男と三男シェフの出汁作り

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DASHI 0.8

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SUIMONO

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BURI×KIREAJI

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仙禽ゆきだるま NEW!! 冬季限定種1200円

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茶碗蒸の器

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茶碗蒸

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鹿　猪　菜

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kushiyaki

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仙禽 HOPE 1000円

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A cucumber that doesn't realize it's being cut 押すと引く

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土鍋ごはん

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出汁巻

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次男シェフ

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鹿　カツ

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人参×KIREAJI

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銅釜ごはん

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猪　鹿　鉄

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〆のスープ

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甘味：地元農家の紅ほっぺと野生化したキウイ

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紅茶のアイスクリーム

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食後のコーヒー自家焙煎ブラック 600円

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ドリンクメニュー

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三兄弟シェフお世話になりました

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綾部駅

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綾部から京都まで乗った特急 "KYOTO SANGA TRAIN"

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2024/02/17 更新

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2回目

2023/11 訪問

昼の点数：4.9
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP4.8
- | 酒・ドリンク4.5 ］
￥15,000～￥19,999

/ 1人

三兄弟シェフの伸び代は∞、森の素敵なジビエレストラン〜〜〜♪

2023.11.03

福知山の山の中で若き三兄弟シェフが切り盛りする
ジビエレストラン「NOMI RESTAURANTに食べ友
さんをお連れしました〜♪

前回9月に東京の食べ友さんと友人と3人でディナー
利用でしたが、その時に次回11月にランチ4人席を
予約しておいたのです。

普段なら92kmの道のりは車で2時間もかからずに
着くのですがこの日は祝日につき道路が混むと思い
朝8時半過ぎに自家用車で友人と一緒に出発です。

南森町交差点で8時50分に大阪の食べ友さんをのせ
新御堂・箕面トンネル・豊能町・亀岡経由で京都
縦貫道の京丹波パーキングエリアで京都の食べ友
さんと合流して4人で福知山に向かいました。

案の定、新御堂は事故渋滞のノロノロ運転、さらに
京都縦貫道も大渋滞で9時半に京丹波PAに到着する
予定が11時を過ぎてしまったのです(汗)

PAの駐車場も大混雑して車が停めれそうになかった
ので、ラインで連絡して京都の食べ友さんをすぐに
乗せてトイレを我慢しながら再出発、そこからは
快調に運転できて「NOMI RESTAURANT」に
11時40分に無事到着できました。

前回と同じくお父さんのお出迎えを受けて12時開始
までテラスに落ちた鬼胡桃を拾っていましたが
雲ひとつない穏やかな暖かい天気で超気持ちいい！

店内に入ると、長男遊士丸シェフ(23歳)、次男
陽之進シェフ(20歳)、三男凛志郎シェフ(17歳)の
包丁や鉋の研ぎを極めた三兄弟とご対面です。

店名のNOMIとは野の味、そして究極の切れ味を
楽しむ唯一無二のレストランでいただいたのは

◆ドリンク
　　クラウスターラーノンアルコール (瓶) 770円
　　石垣島サイパンレモンソーダ 990円
　　自家焙煎コーヒー 660円

◆野味×切れ味炊き立てご飯のコース 16500円
　　究極の一枚
　　DASHI
　　松豚×KIREAJI×胡瓜
　　茶碗蒸
　　秋鹿　菜
　　kushiyaki
　　　肩シンタマ(子鹿) 内腿ランプ
　　A cucumber that doesn't realize
　　　it's being cut　押し切り & 引き切り
　　出汁巻
　　鹿　カツ
　　　鈴ヶ沢南蛮
　　人参　切れ味
　　猪　鹿　鉄
　　〆飯
　　甘味　野生茶

料理の内容は前回のディナーとほぼ同じ、お父さんの
解説を聞くのも2度目ですから前回のような感動は
もうないだろうと思っていましたがそれは見事に
裏切られて、改めてこの兄弟の真摯さと家族愛の
深さに感激しました (^o^)／

料理の内容や三兄弟の生い立ちなどは1回目の投稿に
詳しく書いているのでここでは割愛しますが
ご一緒した食べ友さんのレビューやインスタ繋がりの
方が熱を込めて詳しくしたためていらっしゃるので
それをご覧ください。

より詳しく知りたければ Instagram がオススメです。
　お店‥‥@nomirestaurant
　　　　　@nomi＿photo
　長男‥‥@yuhshimaru
　次男‥‥@yo＿photo_
　三男‥‥@rinshirouyamamoto

長男で10000時間弱、次男で5000時間、三男で
3000時間刃物を研いだ先をさらに極めるための
丸砥石を調達するためにクラウドファンディングを
考えていらっしゃるようです。
高級国産車が買えるほどの高額になるのでたくさん
の方が興味を持って協力してくだされば幸いです。

次回は春、山菜の季節にこのメンバー4人で再訪
したいと願っています。
三兄弟シェフの伸び代は∞、ずっと見守っていきたい
ワクワクが止まりません。

ごちそうさん (●^o^●)

NOMI RESTAURANT

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自家栽培のお米

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自分たちで建てたお店です

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店内

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野味×切れ味炊き立てご飯のコース 16500円

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スマホ置きの畳

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鉋

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3ミクロンの薄さ

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究極の一枚

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DASHI：手に馴染む桐谷純子さん作の陶器

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クラウスターラーノンアルコール (瓶) 770円

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松豚×KIREAJI×胡瓜

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茶碗蒸の器

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茶碗蒸

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秋鹿　菜

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鹿と野菜のしゃぶしゃぶ

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石垣島サイパンレモンソーダ 990円

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kushiyaki：肩シンタマ(子鹿) 内腿ランプ

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焼き椎茸

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A cucumber that doesn't realize it's being cut 押し切り & 引き切り

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土鍋ご飯・だし巻き

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鹿　カツ

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鈴ヶ沢南蛮をつけて

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人参　切れ味

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猪　鹿　鉄

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銅釜ごはん

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〆飯：鹿ネックの時雨煮丼・追い鰹節・日野菜の糠漬け・味噌汁

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柿とメロン

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野生茶・紅茶アイスクリーム

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自家焙煎コーヒー 660円

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三兄弟の伸び代は∞

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2024/05/06 更新

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1回目

2023/09 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス5.0
- | 雰囲気4.6
- | CP4.9
- | 酒・ドリンク4.5 ］
￥15,000～￥19,999

/ 1人

研ぎを極めたイケメン三兄弟が織りなす､切れ味鋭い至極の "野の味"〜〜〜♪

2023.09.08

東京の食べ友さんからお誘いを受けて、京都府福知山
の山中で10代〜20代のイケメン三兄弟シェフが切り
盛りする「NOMI RESTAURANT」に伺いました〜♪

友人が午前中に京都で東京の食べ友さんと合流し
京阪電車で自分の最寄駅の天満橋駅に降り立った2人
を14時に拾って自家用車を走らせます。

新御堂を北上し箕面トンネルを抜け亀岡経由で京都
縦貫自動車道を利用する92kmの行程ですが2時間弱
で着くので、途中に大阪豊能町でカフェをはしごし
「京丹波パーキングエリア」ではトイレ休憩を兼ねて
併設された道の駅「京丹波味夢の里」で出始めの
栗と大黒本しめじをゲットしました。

お店に上がる最後の細い山道を間違えて1本右の農道
に入ってしまいましたが途中で気づいて何とか引き
返して予約18時の15分前に到着、三兄弟のお父さん
のお迎えを受けました。
メルヘンチックな山小屋のようなお店の前には木の板
を張り巡らせたテラスがあり手作り感いっぱいです。

10分前に入店すると黒服の長男23歳が自分で研いだ
包丁でズッキーニを薄く切っているのですが、包丁の
重さだけでスーッと自然に切れる様子に驚きました。
赤い服を着た20歳の次男が下準備で忙しく動き回り
さらに次男23歳の長男が鉋で鰹節をわずか5ミクロン
の薄さにシューシューッとゆっくり削る軽やかな音が
響いてきます。

お母さんが配膳担当、お父さんがここに至るまでの
三兄弟の歴史や教育方針を熱っぽく語られ、末っ子
の妹さんもお手伝いする素敵な家族経営です。
料理の内容は三兄弟が分担して説明してくれました。

店名の "NOMI" とは "野の味" だそうで、裏庭で
栽培した野菜や卵から育てた野飼いの鶏に自分達で
狩猟した鹿や猪などを自らが研いだ包丁や鉋を使い
切れ味鋭く調理していく様を見学しながら、3時間
に及ぶジビエコースを楽しみます。

◆ドリンク
　　クラウスターラーノンアルコールビール 770円
◆ジビエコース 16500円
　　究極の一枚
　　DASHI
　　松豚×KIREAJI×胡瓜
　　茶碗蒸
　　鹿　芹　菜
　　kushiyaki
　　満願寺甘唐
　　A cucumber that doesn't realize
　　　it's being cut
　　出汁巻
　　鹿　ロース
　　人参切れ味
　　猪　鹿　鉄
　　SUMASHI
　　甘党　野生茶

自分は運転手につき "ノンアルコールビール" で我慢
我慢、いただきま〜す (^o^)／

料理の内容と三兄弟の経歴は一緒に行った東京の
食べ友さんが詳しくしたためておられ、それ以上の
文章は到底書けないので誰よりも熱く長いレビュー
を参考にしてください。

自分も田舎の農家育ちで自給自足は当たり前でした。
鶏に牛と山羊も自分が世話をして大きく育て、砥石
を何種類も使って包丁だけでなく鉋や鎌や鉈を研ぐ
のも父親の見様見真似で覚え、ついにはノコギリの
目立てもできるようになりました。

しかしそれを極めようとは思わなかったので、京都
の有名研師さんが認める長男の研ぎを極めた1万時間
に及ぶ努力と真摯さに脱帽です。

コンセプトは "切れ味"、切ることが味につながると
改めて実感したのは人参のスライスでした。
舌触りと食感がこれまでの生の人参とは全く違う
未体験の美味しさでした。

事前にインスタで "鹿が獲れて解体作業中" と知った
ので鹿のハンバーグが出たら嬉しいなぁ、と思って
いると分厚い鉄板でじっくり焼いた猪と鹿肉の合挽き
ハンバーグだけでなく、しゃぶしゃぶ・串焼き・カツ
にも使われて癖のない鹿の旨さを十分堪能しました。

虫や草だけでなく鹿肉も食べさせた野飼いの鶏が
産んだ卵は、茶碗蒸・出汁巻・黄身漬けに使われ
濃厚で旨味が凝縮してどれも絶品です！

まだまだ発展途上の三兄弟ですが色々な場所に研鑽に
出かけ、全国から有名料理人が訪れてはその知識を
吸収しているので早々に日本を代表するレストラン
になること間違いなしです。

交通の便と稲の栽培や狩猟で営業日が固定できない
のがネックなのですが、運良く11月初めに4人の
ランチ予約ができました。
自分が運転手なので飲めないのが辛いですが今から
ワクワクが止まりません。

ごちそうさん (●^o^●)

NOMI RESTAURANT

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お店の前のテラス

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メルヘンチックな入口

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店舗外観

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店内

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店内

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大きなテーブル席１台のみ

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イケメン三兄弟シェフ

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研いだ包丁や鉋の刃の保管庫

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ジビエコース 16500円

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究極の一枚

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5ミクロンに削った鰹節

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DASHI

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クラウスターラーノンアルコールビール 770円

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松豚×KIREAJI×胡瓜

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いただきま〜す

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茶碗蒸

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茶碗蒸

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鹿　芹　菜

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kushiyaki

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満願寺甘唐

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A cucumber that doesn't realize it's being cu

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銅釜

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銅釜で炊いた新米ごはん

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出汁巻

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鹿　ロース

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鹿ロース肉のカツ

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人参切れ味

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土鍋釜

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土鍋釜で炊いた新米ごはん

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猪　鹿　鉄

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卵から育てた鶏の卵の黄身漬け

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ハンバーグと卵オン・ザ・ライス

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SUMASHI

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フルーツ：梨無花果マクワウリ

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紅茶アイス野生茶

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ドリンクメニュー

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ドリンクメニュー

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2023/09/29 更新

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kinako-ankoさんが投稿したNOMI RESTAURANT（京都/綾部）の口コミ詳細

NOMI RESTAURANT綾部/肉料理、日本料理

ジャンルから探す

予算

営業時間

kinako-ankoさんが投稿したNOMI RESTAURANT（京都/綾部）の口コミ詳細

NOMI RESTAURANT綾部/肉料理、日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備