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馬刺し 別注3,800円
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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
平日に宿泊
一品一品が丁寧に仕立てられており、器・盛り付け・香りまで含めて“秋の信州”を堪能できました。
まず座付。里芋の摺り流しに海老、百合根や黒胡麻が合わせられ、冷たい胡桃豆腐と対比を楽しむ構成。山葵の辛味がきりっと締めて、冒頭から印象的です。
吸物替わりの「信州高原鍋」は、福味鶏と高原野菜にトマトを合わせ、さっぱりとしたレモンとオリーブオイルで仕上げる新感覚。鍋でありながら重くなく、食欲を引き立てる一品。
造里は信州サーモンと松茸の取り合わせ。淡い脂に松茸の香りを重ね、二種の醤油で味の違いを楽しめる趣向。
中八寸は遊び心満載。キャビアを添えた一口寿司や栗の珈琲煮など、小さな器の中に秋がぎゅっと詰まっていました。特に海老と大徳寺麩の串はバランスが絶妙。
名残り冷煮物では丸茄子や南瓜、花豆など素朴な郷土の味わいをポテト餡でまとめ、強肴の「信州牛焼しゃぶ」は熱々の溶岩石で仕上げ。落花生ポン酢が意外に肉の旨味とマッチし、記憶に残ります。
食事は秋刀魚と零余子の炊き込みご飯。土鍋から香り立つ秋の香ばしさが食欲をそそり、お代わり必至。最後の甘味はシャインマスカットとナガノパープルが主役。ジンジャーゼリーで軽やかにまとめ、最後まで季節感たっぷり。
総じて、信州の食材を現代的なアレンジで昇華させた構成で、旅館会席の枠を超えた“創作和膳”でした。器も美しく、食べ進めるごとに「次は何が出るんだろう」とワクワクさせられる流れ。
雰囲気・サービスも相まって、特別な日や季節を感じたい旅にぴったり。信州の秋を食べ尽くしたい方におすすめです。