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編み籠に八寸
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清流のように
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ウエルカムドリンク
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エントランス
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インテリア
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露天風呂
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夕食
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箸割り
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先付け
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蒸し物
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前八寸
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茄子田楽
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夏野菜のゼリー寄せ
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芋茎の胡麻餡かけ
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万願寺唐辛子焼浸し
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炊き合わせ
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豚の角煮
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揚げ物
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焼き物
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岩魚の塩焼き
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椀の物
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玉蜀黍の真薯
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お凌ぎ
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笹寿司
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台の物
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三河安城牛
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椎茸
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玉蜀黍
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ピーマン
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和え物
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法蓮草の白和え
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酢の物
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塩丸烏賊の酢和え
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留め椀
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稲庭うどん
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ご飯
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香の物
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赤出汁
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水菓子
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杏仁彩ゼリー
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お酒の品書き
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囲炉裏
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窓から
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高い天井
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囲炉裏で
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温泉内風呂
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蓼川清流
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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
処暑、綿の花が開き始める頃。安曇野はまだまだ残暑厳しく、暦とは裏腹に秋の訪れを感じるどころか、日中は炎天下。梓川界隈を訪れた後、森の中にひっそりと佇むこちらに到着。母屋は新潟の山里から移築された古民家、とても趣がある、太い梁、高い天井、囲炉裏。母屋に２室、離れに３室と小さな温泉宿。手作りのお菓子と珈琲で歓迎頂いた後は、浴衣に着替え、さっそく温泉へ、柔らかい湯に心も身体も癒される。ひと風呂浴びた後はお待ちかねの夕食、囲炉裏のあるとても素敵な空間でお食事を頂くことに。
◆「箸割り」は小さな赤い漆器に、魚素麺。柔らかく、あっさりした味。一緒に飛騨高山の純米酒、天領（950円・一合）を頂く。
◆「先付け」は、まるで八寸の様に品数が豊富、ガラスの長皿に、右からとこぶしの煮付け、枝豆、冬瓜、ズッキーニのベーコン巻き、鰻の玉子巻きの５点盛り。鰻の玉子巻きはふわふわして美味しい。
◆「蒸し物」は、冷製茶碗蒸し。上品でさっぱりとした味。
◆「前八寸」は、大きな編み籠に入ってやって来た、小笹のようなガラス皿に万願寺唐辛子の焼浸し、青磁の小器に芋茎の胡麻あんかけ、笹を引いた小皿には茄子の田楽と蒸し海老、もろきゅうに麩の田楽の串、最後が夏野菜のゼリー寄せの５点。芋茎は上品な味、万願寺唐辛子はホロっと苦くて香ばしく、とても冷酒に合う。
◆「炊き合わせ」は、豚の角煮。青梗菜と白髪葱とよく合う。柔らかく、繊細で上品な味、とても美味しい。
◆「揚げ物」は、可愛い石箕の漆器に、海老真薯としし唐の揚げもの。外はカラっと揚がって、中は柔らか。
◆「焼き物」は、岩魚の塩焼き。なんと直火を外し、遠赤外線のみで100分も焼いた力作。身はふわふわ、頭から尻尾まで完全に頂ける正に絶品。
◆「椀の物」は、玉蜀黍の真薯。真薯は柔らかくきめ細かい、出汁は優しく、柚子皮がアクセントになっている。
◆「凌ぎ」は、蒸し海老と水茄子の笹ずし。今度は佐久穂の伝統製法生酛造りで醸した黒澤（950円・一合）を頂く、濃醇で旨口、味わい深い仕上がり。
◆「台の物」は、椎茸、玉蜀黍、ピーマン、三河安城の牛ヒレ肉の炭火焼。囲炉裏でじっくりと焼き上げる、玉蜀黍はとても甘い、ヒレ肉も柔らかく、美味しい。
◆「和え物」は、法蓮草の白和え。まったりとして繊細な味。
◆「酢の物」は、塩丸烏賊の酢和え。海から遠い長野では、ゆでたイカを塩漬けにした塩丸イカは、信州の伝統的な郷土料理。夏は採れたて胡瓜と若布で酢和えし、胡麻を振り掛けて頂く旬の一品。
◆「留め椀」は、稲庭うどん。さっぱりとした味、既にお腹は一杯、悲鳴をあげている。
◆「ご飯」は、安曇野産コシヒカリ、滑子の赤出汁、そして香の物は胡瓜と大根の浅漬けと昆布の佃煮。
◆「水菓子」は、杏仁彩りゼリー。杏仁豆腐にオレンジ、キウイ、サクランボにゼリーを寄せて、ミントの葉を添えた一品。
全１５品、すごい品数、安曇野の新鮮な季節の採れたて野菜を中心に、絶品の岩魚、囲炉裏を使った炭火焼、信州の郷土料理など、敢えて向付けを出さず、安曇野ならではの旬の食材に拘り、料理人渾身の品々を地酒と一緒に心行くまで堪能させて頂いた、ご馳走様。勝手を言うなら、これだけの品数、２時間半は掛けてゆっくりと頂ければより味わえて楽しめるのだが、片付けの都合上そうもいかないのは仕方が無い、我が儘は禁物。
ここは安曇野の山あい、森の中にひっそりと佇む。心静かに、湯に癒され、料理を楽しむ、大人の隠れ家、オーベルジュ、また是非伺わせて頂きたい！