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前菜の雪待ち
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温もりの椀の物
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温もりの和え物
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名月のステーキ
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部屋の庭の紅葉
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エントランス
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全景
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食前酒
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雪待ち
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先付け
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前八寸
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ヴィーガンスープ
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銀杏と椿の葉
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呑み比べ３種
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温もり
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貝真薯の湯葉巻き
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椀の物
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鍋で温め
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和え物
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山形牛炊き込みご飯
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向付け
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平目と鰆と菊
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炊き合わせ
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甚五右ヱ門芋
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名月の
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山形牛ステーキ
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香の物
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名月荘うどん
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平麺
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可憐な
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丸十モンブラン
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ラフランスのコンポート
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柿とシャインマスカット
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名月荘名物炊き込みご飯の素
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露天風呂
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ラウンジ
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蔵王連峰
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岩風呂
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蔵王連峰を望む
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ラウンジから
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個族風呂
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花飾り
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入口横
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エントランス
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朝食
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雪化粧
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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
小雪、木枯らし木の葉を払う、正に節気通り、北風に霙まじりの空模様、すっかり落葉の蔵王。山形を訪れ、足早に夕刻前には上山のこちらに着く。
露天の湯は空気が冷たく気持ちがいい、ゆっくりと疲れを癒した後はお待ちかねの食事、こちらは部屋のダイニングで、ライトアップされた綺麗な中庭の赤や黄色の落ち葉を眺めながら頂く。
こちらの今宵の霜月の献立は、名月荘流会席で、雪待ち、温もり、秋香る、名月の、可憐な、の五部作。
◆「雪待ち」は、前菜の部、食前酒、先付け、前八寸で構成されている。黒塗りに銀の満月の盆の上に、食前酒の梅酒が右下に、上部にはハートにも見える器に入った先付けの、蟹身と芹のお浸し、その下には長皿に右端から、黒のお猪口にヴィーガンスープ、その横に出汁巻きに味噌漬けのいくら添え、生ハム、蕗、牡蠣の旨煮、穴子の棒寿司、左端には銀杏と椿の葉が添えられた前八寸。まずは梅酒で乾杯、さっぱりとした飲み口。先付けの堀込で採れた芹はシャキシャキ食感、薄味の出汁は蟹の甘味を引き立て、剥き蕎麦と天かすともよく合う。八寸のスープはカリフラワーの味がとても印象的、出汁巻きは濃厚甘め、いくらと相性抜群、牡蠣とサクサク食感の蕗もよく合って繊細な味付け、穴子はフワッとしてとても柔らかい、生ハムはスモークした香りがいい、どれもとても繊細で手間を掛けた料理ばかりでとても美味しい。日本酒飲み比べ（1320円）をお願いして一緒に頂く。
◆「温もり」は、お椀の部、椀の物を中心に和え物と凌ぎで構成されている。漆器ではなく花柄の素敵な磁器に貝真薯（蛤、蜆、帆立、浅利のすりおろし）の湯葉巻きが配され、その上から貝出汁と鮑と蕪が注がれた椀の物、そしてその横に赤根ほうれん草とふかひれに胡麻掛けした和え物、その上に凌ぎとして名物山形牛の混ぜご飯。眼前で温めて注いで頂いた貝出汁が本当に滋味深く五臓六腑に沁みわたる最高傑作、真薯も変わっていて、鮑も蕪も柔らかく出汁とよく馴染みとても美味しい。赤根ほうれん草は爽やかな甘さが感じられ、胡麻ドレッシングであっさりと頂く。混ぜご飯は、味わいが複雑で癖になる味、脂まで美味しく、山椒が効いてとてもいい。
◆「秋香る」は、旬の向付けの部、焼き霜造りの鰆と平目の向付けと甚五右ヱ門芋の炊き合わせで構成されている。向付けには鰆と平目、上にえんがわと黄菊と紫菊で当地の名産もってのほかがトッピングされ、茹で菊とすだちが添えられている。平目はとても柔らかく新鮮、菊も癖もなく美味しい、鰆はすだちを絞って頂く。キレが良い喉越し、繊細淡麗な錦爛秋あがりととてもよく合う。炊き合わせは、室町時代から伝わる一子相伝の特別な里芋を鰹出汁で煮込み油で軽く揚げ、滑子餡を掛け、おろしと岩海苔を添えた逸品。里芋は柔らかく蕩けるよう、それでいて粘り気もあり食べ応えがある、滑子とおろしと一緒に美味しく頂き、秋の名残りを惜しむ。
◆「名月の」は、強肴の部、焼き物を中心に、ご飯と留め椀、香の物で構成されている。焼き物は山形牛最高ランクのサーロインステーキ、付き合わせは焼き椎茸とじゃが芋。留め椀は、こちらの名物、名月荘うどん。ご飯はこしひかり、香の物は赤かぶと自然薯、おみ漬け。最高ランクの山形牛、ミディアムレアの焼き加減は絶妙、柔らかく肉の甘みもあって最高。大山ひやおろしの白ワインのようなふくよかでフルーティーな味わいが合う、素敵なマリアージュだ。名月荘うどんは、平太いもちもち麺に牛蒡、人参、きのこ、厚揚げ、舞茸、椎茸など具沢山、優しい味わい、昔懐かしい郷土料理。
◆「可憐な」は水菓子の部、六角の器に入った庄内柿とシャインマスカット。その隣のグラスにはラフランスのゼリーとコンポート、上にグレープフルーツの果実とミントの葉で彩を添えた可愛い一品。その隣のお皿が見た目も美しい丸十で作ったモンブランにスイートポテト添え。ラフランスのゼリーとコンポートはあっさりして美味しい、モンブランは中の具やクリームともよく合ってとても美味しい。旬のフルーツだけでなく、手間を掛けてこしらえたお洒落なデザートたちは全ての料理を讃え、締めを華やかにしてくれる。
全五部、十品、どれも見た目に美しく、繊細で、地元ならではの伝承野菜や伝統料理を織り交ぜ、五部のストーリーを走り、名残り、旬と、今この瞬間でしか見れない、味わえない、香りを五感の全てをくすぐる一期一会の素晴らしい作品の数々だった。また、部屋のダイニングで、窓越しにライトアップされた彩鮮やかな落ち葉を眺めながら、サーブ頂くスタッフの楽しくも心尽くしのおもてなしを頂き、どれを取っても非の打ち所がない至福のひと時を過ごさせて頂いた、ご馳走様と共に心から感謝を述べたい。また一つ、戻ってきたい、とっておきの場所が出来た。再訪の楽しみができ、自然に笑みがこぼれる。