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太刀魚とタマネギの炊き込みご飯
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⑩金目鯛の棒寿司
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太刀魚
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牛すね肉
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茅の輪
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①太刀魚
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①太刀魚
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②うすい豆の水流し
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②うすい豆の水流し
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②うすい豆の水流し
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③ハタのお造り
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③ハタのお造り
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④黒ムツ
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④黒ムツ
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⑤冬瓜と鮎
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⑤冬瓜と鮎
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⑥鰻の筒焼き
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⑥鰻の筒焼き
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⑦きゅうり、クラゲ、椎茸、ゴマ
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⑦きゅうり、クラゲ、椎茸、ゴマ
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⑧トウモロコシの天ぷら
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⑧トウモロコシの天ぷら
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⑨牛すね肉
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⑨牛すね肉
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⑩金目鯛の棒寿司
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⑩金目鯛の棒寿司
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⑩金目鯛の棒寿司
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⑪マグロの漬け丼
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⑪マグロの漬け丼
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⑫ミンククジラのラーメン
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⑫ミンククジラのラーメン
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⑬太刀魚とタマネギの炊き込みご飯
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⑬太刀魚とタマネギの炊き込みご飯
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⑭真竹の雑炊
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⑭真竹の雑炊
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⑮パッションフルーツ
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⑮パッションフルーツ
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⑯和菓子
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⑯和菓子
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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
鎌倉・安国論寺近くに店を構える日本料理店「鎌倉 北じま」。
店主は京都「和久傳」で16年の研鑽を積んだ北嶋氏。
「さかな人」の長谷川氏が選んだ相模湾の鮮魚、精肉店サカエヤの肉を駆使した鎌倉でしか作れない日本料理を頂くことが出来ます。
また、こちらはホスピタリティが素晴らしく、常連・新規に分け隔てなく接して頂き、いつの間にか客同士でも話が花が咲いてしまう。そんな雰囲気を醸し出してくれます。
予約争奪戦に一度は敗れたものの、偶然空きがある日を見つけ、伺うことが出来ました。
アクセスは鎌倉駅から歩くこと15分ほど。
駅前の喧騒を離れ、観光客が少ない大町に店舗構えます。
入り口の前には無病息災を願う「茅の輪」。正式な作法は分かりませんでしたが、くぐって入店。
古民家を再利用した店内はカウンターが8席。
まずは冷たい小豆茶、そしておしぼりはヒンヤリ。
この日は暑い日だったので、心づかいが嬉しいです。
北嶋氏の挨拶と共にコーススタートです。
■おまかせコース（33,000円 ）
●先付け：太刀魚
一品目は太刀魚を酢醤油で焼いてご飯と合わせた一品。
品の上には護符があり、祇園祭などで用いられる言葉「蘇民将来子孫也（そみんしょうらいしそんなり）」の一文。
脂のりの良い太刀魚。味付けはシンプルで素材の旨味を活かしています。
●椀物：うすい豆の水ながし
二品目はうすい豆の水ながし、スッポンのにこごりを合わせた、涼しさを感じさせる一品。
優しいうすい豆の風味。筋を残したような歯ごたえのにこごり。
余分な物を削ぎ落した、引き算の一品。
●お造り：ハタ
三品目はハタのお造り。弾力があり甘みのある一品。
塩で頂くと輪郭がハッキリして美味しいですね。
●お造り：黒ムツ
四品目は黒ムツ。炭火で直接焼き目を付けた一品。
この黒ムツも脂のりが良いですね。
炭火の香ばしさを加え、甘み、旨味の詰まった上品な一品。
●椀物：冬瓜と鮎
五品目は冬瓜と鮎の椀物。御飯を乳酸発酵させた出汁を合わせて。
鮎の身は柔らかく、皮は歯ごたえを残した仕立て。
焼きの入った香ばしい鮎に仄かに酸味のきいた出汁が合います。
●焼き物：鰻
六品目は鰻。蒲焼ではなく筒焼きで提供。
皮はパリッと香ばしく、中はふっくらと焼き上げられ、美味しいです。
●強肴
七品目はきゅうり、クラゲ、椎茸、ゴマを合わせた一品。
まずはゴマの豊かな風味が口の中で広がり、各パーツの異なる食感を順番に楽しめます。
●揚げ物：トウモロコシの天ぷら
八品目はトウモロコシの天ぷら。こちらは揚げたてを手渡しで。厚い衣はしっとりと揚げられています。
トウモロコシの甘みがしっかりと楽しめて美味しい。
●煮物：牛すね肉
九品目はナスの揚げに細かくカットした牛すね肉を合わせた一品。肉はサカエヤ精肉の肉を使用。
口の中で肉の存在が感じられる肉、旨味が凝縮していて美味しい。
そえつけの軽やかに揚げたナス、トロッとした卵が合います。
～ご飯もの～
最後は締めのご飯もの。ちょっと足りないかな～と思っていたのですが、こちらのご飯ものは全5種類と種類豊富。
好きな品とS/M/Lサイズから選択できます。
どれも美味しそうだったので、全種類を頂きました。
●金目鯛の棒寿司
十品目は棒寿司。
棒寿司のネタは日によって変わり、この日は金目鯛！
仄かに酢がきいた棒ずし。酢のバランスが絶妙で肉厚でうまみの詰まった金目鯛が存分に味わえます。
美味しい。
●マグロの漬け丼
十一品目はマグロの漬け丼。
人肌に温められたマグロの身。漬けはは良い塩梅でマグロの旨味を引き立てます。
●ミンククジラのラーメン
十二品目はラーメン。
肉質が細かいミンクの風味に出汁の旨味が合わさり、美味しい。
麺のゆで具合も絶妙でした。
●太刀魚とタマネギの炊き込みご飯
十三品目は炊き込みご飯。
この日は太刀魚とタマネギの炊き込みご飯でした。
香ばしくも甘みのあるタマネギ、タチウオの旨み。優しい味わいの一品。
●真竹の雑炊
十四品目は真竹の雑炊。
真竹の本来の甘みを活かした上品なスープ。繊細な味わいで美味しい。
●甘味：パッションフルーツのジュレ
最後は甘味。パッションフルーツのジュレ。
ほのかな酸味、甘みがあり、さっぱりとしたジュレはこの季節にぴったりです。
●甘味
豆乳、甘納豆を合わせた涼しげな一品。
最後はご主人のたてたお茶で一服。
■まとめ
滞在時間は2時間弱。
相模湾の鮮魚に始まり、ボリュームたっぷりのご飯物で締めるコースは満足の内容でした。
前述のように北嶋氏のホスピタリティも素晴らしく、常連が多いのも頷けます。
料理は勿論、全体の総合力から見ても良い店だと思います。
時期を変えて伺いたいと思います。
ごちそうさまでした。
投稿時：★4.31