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鯉と信濃ユキマス
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山女
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ヒレステーキ
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食事処
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敷地内を流れる川
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生け花
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渓流 大雪渓 本吉の川
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林檎酢
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先付け
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前八寸
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松風と里芋
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信州サーモンの南蛮
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きのこのお浸し
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きのこのおろし和え
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向付け
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鯉のあらい
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玄米スープ
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焼き物
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山女の塩焼き
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炊き合わせ
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きのこの香草バター焼き
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強肴
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舞茸の土瓶蒸し
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舞茸のスープ
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台の物
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ヒレーステーキと野菜
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なめこご飯
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水菓子
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焼き林檎とキャラメル林檎のアイス
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中庭
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食事処のエントランス
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お風呂
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部屋から
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お部屋
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廊下
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置物
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カード
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朝食
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お酒のメニュー
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お酒のメニュー２
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貸し切り露天風呂
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善光寺
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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
楓蔦黄ばむ深秋、山粧う素敵な風景の中に埋もれるようにひっそりと佇む、そうここは知る人ぞ知る日本一予約が難しいと囁かれる温泉宿。笹ヶ峰高原の散策を終え、三時過ぎと早く着いてしまったが、既にロビーは先客で一杯、開店と同時にほとんどの客が来て明日も最後まで居るのだとか、皆ここだけを目指して全国から集まる、「そのために旅行する価値のある卓越した温泉宿」なのだ。
まずは、名物洞窟風呂の探検に、中は小部屋や石柱、小さな滝などもあって30ｍ近くあるだろうか、子供の頃を思い出せて実に楽しい。すっかり心も身体も温まった後はお待ちかねの夕食、食事処「神仙庵」の中庭が望める静かな一室へ通して頂く。
◆「食前酒」は、林檎酢。酢がとてもまろやか、この後の料理への食欲が一層掻き立てられる。
一緒に地酒をお願いする、地元の大雪渓、渓流、本吉の川と三種を頂き飲み比べと行こう。
◆「先付け」は、蕎麦と長芋のとろろ。つゆも薄めで全体としてあっさりとした味に仕上げている。とろろの粘っこさとねぎのシャキシャキ感がよく合う。
◆「前八寸」は、左下からガラスの器に入った信州サーモンの南蛮漬け、その横が里芋に柚子味噌添えと松風焼き、その上がきのこのおろし和え、地元ではじごぼうと呼ばれるはないぐちというきのこを使っている。その横も楢茸と平茸を使ったきのこのお浸し、菊の花びらが散りばめられて綺麗。秋の味覚、きのこのオンパレード、どの料理も滋味深く、優しく繊細で、素材の味を全面に押し出した味に仕上げている。
◆「向付け」は、鯉の洗いと信濃ユキマス。鯉はくせも無く、さっぱりとした味、酢味噌で頂く。ユキマスは甘みもあって美味しい、生姜玉葱とよく合う。冷酒が進む逸品。
◆「椀の物」は、玄米スープ。命のスープと呼ばれる程に栄養価が高いのだとか、煎り玄米を昆布で煮出して梅で味を調えたとても薄味で優しい味、五臓六腑に染み渡る。
◆「焼き物」は、豪華絢爛な花のような山女の塩焼き。鉢に笹が植えられ、林檎のピクルス、スワンカブ、ヤーコンが串に刺さって、まるで花の様、そして中央にひと際大きく山女が鎮座する大作。野菜はこちらの自家菜園で採れたもの、山女は香ばしく身が甘くホクホクして美味しい、冷酒、本吉の川ともよく合う。
◆「炊き合わせ」は、四種のきのこを使った香草バター焼き。きのこは、しめじ、王リンギ、たもぎ、柳松茸。香りがとてもよくアヒージョのような味わい。栗のサクッとした食感、林檎の甘さがアクセントになっている。とても美味しい秋の味覚を閉じ込めた宝石箱のような逸品。
◆「強肴」は、舞茸の土瓶蒸し。これも香りが立つ、舞茸、鶏肉、お魚で良い出汁が出来ている、檸檬を絞って頂く。
◆「台の物」は、和牛のヒレステーキ。焼き加減はミディアムレア、付け合わせにはブロッコリー、人参などの野菜と林檎のすりおろしに葱と信州味噌を加えたもの。葱味噌は甘く、ヒレは柔らかくて美味しい。
◆「ご飯」は、なめこご飯とみそ汁。香の物は、野沢菜とセロリと大根。ご飯は新米でもちもちして美味しい。
◆「水菓子」は、焼き林檎とキャラメル林檎のアイスクリーム。クイーンルージュの葡萄とメロンも添えられている。コーヒーと一緒に美味しく頂く。
全１１品、秋の味覚のきのこ三昧、自家菜園の採れたて野菜、地元信州の名産の数々を堪能させて頂いた。どの料理も香りや見た目にもこだわり、素材の味そのものを大切にした、滋味深く優しい、繊細な味わい、そして時に野趣溢れる品々に深い感銘を受けた、ご馳走様。
仙仁川のせせらぎを聞きながら、森の中の湯に浸かっていると、時を忘れ、まさに至福のひと時。そして忘れてはならないのが、心温まるスタッフの皆さんのおもてなし、帰る時にはまた来年も帰って来ますと笑顔で挨拶せずにはいられない宿だった。また、大切な宿が一つ出来た。