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琵琶湖沿いで苔を食べて育つ鮎をじっくり1時間かけ 塩焼きに頭から尻尾まで味わえる 爽やかで甘い香りを宿す「香魚」
甘いと苦味が絶妙！焼いてる途中で苦玉を潰すタイミングがあり旨みが広がる
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たまご豆腐
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自家製プルーンサワーとジンジャーエール
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前菜 一つ一つ手抜き無し全て味が違います
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付け合わせのとうもろこしには自家製鮎醤油が、、、香ばしく
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無農薬の生姜 自家製甘酢生姜漬け
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頭が甘みありバリッと身はホコホコで塩味、苦旨みが凄い！！絶品！！！
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すっぽんスープで出来たちまき
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冷たいおうどん ワンタンが良いアクセント
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養生スープ 甘み 旨み 香り すーっと身体に染みる
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スープの中は具沢山 とろっとしたたもぎ茸や白キクラゲ
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鳥肉団子
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豚のポン酢和え
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イチジクのしらあえ
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白胡麻が濃くムースのよう
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近江牛 イチボ 口に入れた途端とろけるからの とける、、、
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甘みあるお肉
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近江牛のローストビーフ 下はおにぎり
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ローストビーフ噛み締める度にお肉の良い味付けが続く
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糠漬けも良い香り
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お出汁をかけてお茶漬けに。。。お出汁が本当に美味しい
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デザートはとうもろこしのアイスクリーム 素材そのものの味醤油煎餅が良いアクセントで前菜のよう
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すっぽん
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立派なハス じっくり大切に育ててこられたそうです
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料理長の杉本さん 沢山お話しさせていただきました 気さくで優しいお人柄
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宿泊棟 壽星丸
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食事処 湖香 六根
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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
築一八〇年の時を刻む
入母屋造（いりもやづくり）の秀明庵
京都嵐山の懐石料理店で修行された料理長杉本さん
湖の豊かな恵みや地場滋賀の食材にこだわって
無農薬で野菜を作ってくださる契約農家さん
生産者さん達の努力
その生産者さんへの敬意を込めたお料理の数々
ゆっくりゆったりした空間の中で
おもてなしくださる奥様と弟さんの優しい時間
近江の豊かさ
旬の食材と
伝統の発酵食
舌が喜び心が癒されました〜
私達が最後だったからか、、、
料理長の方とゆっくり
色々なお話しをさせていただきました
料理長の方と
母が
何処どこの誰々さんの所行きました？
などと話が大盛り上がりして、、
母はとても喜んでいました
勉強会で色々なお店へ足を運ばれているのだそう
絶対的に納得できる鮎が手に入るまでは出さなかった鮎
食材がどのように生産され調理されるのかなど
伺えて益々感謝と、、
頂いた鮎の味が、、
また口に広がりました
お人柄がお料理の味に出ていて
六根に沁みる
ゆっくり〜
2時間半かけて美味しい時間でした。。。
東京から日帰りでこのお店だけ来て帰るお客さんもいるのだとか。。。
近くに湖香六根が経営されている
泊まれる宿泊棟
「壽星丸 じゅせいまる」もあるそうです
湖香六根で食事を楽しみ宿泊する
より近江の素晴らしさを感じられそうで良いですね♪
「ただいま」 、、、
と言って再訪したいお店です