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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
ワテ、今日は滋賀県は余呉湖のほとりに佇む「徳山鮓」さんへ。
ここは「発酵」という魔法を操る料理人・徳山浩明氏が、自然の恵みを芸術にまで昇華させる唯一無二の場所や。
今回のお目当ては、なんと言ってもここでしか出会えん「熊」と「なれ鮨」。
まず熊肉やけど、これまでの「ジビエ」の概念がガラリと崩れ去ったわ。
余呉の厳しい冬を越すために蓄えられた脂は、驚くほど真っ白で、口に入れた瞬間にスッと淡雪のように溶けていくんや。野生の力強さがありながら、この上なく上品で甘い。
そして、真打ちの「なれ鮨」。
独特の匂いやクセがあると思われがちやけど、ここのは別格や。
乳酸発酵によるチーズのような濃厚さと、キレのある酸味。それが熊の脂の甘みと出会ったとき、口の中で完璧な調和が生まれるんよ。
まさに「熊となれ鮨を食べるために、わざわざ余呉まで来る」価値がそこにはある。
窓から見える静かな余呉湖を眺めながら、この「しみじみ旨い」発酵の世界に浸る時間は、何物にも代えがたい贅沢。
食べ終わった後、自分の細胞が喜んでるのがわかるほど、生命力に満ち溢れたお料理やったわ。
ごちそうさん。一生に一度は経験すべき、魂の御馳走や。