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おでんに見立てた前菜/ 聖護院大根のふろふき・揚げたて真薯・自家製柚子胡椒。揚げたて真薯はプリッとした食感も楽しめ、自家製柚子胡椒をつけると味が引き締まります。
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生ビール
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２品目のおでん/ 唐墨入り餅巾着・菜の花・黒七味。ほろ苦い菜の花が春の訪れを感じます。
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焼津で獲れた鯖寿司。軽い〆加減が抜群に素晴らしく、胡麻の香りも鼻を抜け、ため息がでる美味しさ！
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甘鯛と天然しめじのお碗。甘鯛の淡白な旨みを邪魔しない吸い地の塩梅が素晴らしい(ღ*ˇ ˇ*)｡o♡結んだ三つ葉と柚子で香りも楽しめます。
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平目薄造り。一枚目は塩で、続いてお醤油で。自家製もみじおろしや薬味の茗荷も素敵なアクセント。この平目は過去一の美味しさ！
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山ねこ
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山ねこ ロック
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あさはた蓮根のおかき揚げ
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静岡市で栽培されている『あさはた蓮根』希少な在来種で他ではなかなか味わえないそう。サクッとカラッとホクッと三拍子揃ったおかき揚げです。
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焼津で獲れた大きな蛤⸜(´˘`❁) ⸝
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富士宮白菜冬月と蛤炊き合わせ。甘みがのった冬の白菜に蛤のお出汁がしみた最高のひと品。蛤はサッとレアな火入れ加減が素晴らしく、その身はプリプリ♡
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藤枝の椎茸 炭火焼き
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肉厚ジューシーな藤枝の椎茸は旨みも濃厚！軸の飾り包丁も素敵です✨
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磯自慢 大吟醸
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金目鯛鱗焼き 実山椒醤油
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こちらのスペシャリテ、金目鯛。皮目のパリパリ感や身の火入れ具合がとにかく完璧で素晴らしいの一言！
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お口直し/ スナップエンドウと新牛蒡の胡麻酢浸し。歯切れの良い食感と野菜の香り。さっぱりとリセットさせてくれます。
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磐田の海老芋とひげ鱈を揚げたもの、ほうれん草のお浸し。ほどける食感のひげ鱈が優しい味わいです。
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煮えばな
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お食事
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太刀魚と蕪の葉のご飯。2ヶ月発酵させた蕪の葉の旨みと胡麻のアクセントが絶妙なまぜご飯。
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白菜や長芋のお漬物。良い箸休めになります。
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豆腐のお味噌汁
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2杯目のご飯は玉丼。蛤と椎茸のエキスをたっぷり含んだ玉〆は優しい味わいで、お腹いっぱいでもスルスルと入っていっちゃう美味しさ！
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静岡市の『きらぴか』『紅ほっぺ』
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紅ほっぺは完熟のため、きらぴか（左）からいただきましょう(∩❛ڡ❛∩)
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南瓜のきんつば。
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お薄。美しい器にも癒される瞬間です(*˘︶˘*).｡.:*♡
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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
昨年初めて伺って感動した、焼津の名店「温石」さん。
今年も再訪の機会に恵まれ、この日をとても楽しみに伺いました✩.*˚
一歩足を踏み入れると、そこは別世界。
歴史ある建物を改装した和空間。
厳かな雰囲気の中に灯るランプの幻想的な美しさには、格別なものがあります。
この日は8名のゲストが揃ったところで一斉スタートとなりました。
いただいたものは以下の通り。
お料理の感想は画像に添えております。
ご参照いただければ幸いです( ⁎ᴗ ᴗ⁎).*·
◆ 夜のおまかせコース ¥19800
・おでん 聖護院大根のふろふき、揚げたて真薯 自家製柚子胡椒
・おでん 唐墨入りきんちゃく 菜の花 黒七味
・鯖寿司（焼津）◎
・甘鯛・天然しめじ・結び三つ葉・飾り柚子
・平目薄造り 自家製紅葉おろし◎
・あさはた蓮根おかき揚げ（在来種）◎
・蛤と白菜
・椎茸炭火焼き（藤枝）
・金目鯛 実山椒醬油◎
・お口直し/ 新牛蒡 スナップエンドウ 麻酢浸し
・煮えばな
・金鱈(ひげ鱈) 揚げた海老芋 (磐田)ほうれん草
・太刀魚と蕪の葉 (2ヶ月発酵） のご飯
・玉丼（蛤と椎茸のエキス)
・デザート/ きらぴ香 完熟紅ほっぺ
・南瓜のきんつば
・抹茶お薄
○ 生ビール
○ 山ねこ
○磯自慢大吟醸一滴入魂 東条山田錦
献立はおでんに見立てた前菜から始まり、焼津でしか出会えない、どれも地の食材を用いた料理ばかり。
素材を活かすための塩梅を極めた繊細な料理の数々はとにかく感動的で、もうため息しか出ません(ღ*ˇ ˇ*)｡o♡
静寂で凛とした空気が流れる中、ゲストの見守る前で手際よく調理されるご主人のパフォーマンスに見惚れ、滋味深い味に感動し…
なんて、素晴らしい時間！
今宵も夢心地の時を過ごすことができました。
頻繁に伺うことは難しいお店ですが、また季節を変えてぜひ再訪したいと思える、私の中で数少ないお店の一つです(*ˊ˘ˋ*)｡♪:*°