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八寸
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福島県いわき産マコガレイのお造り
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天竜川産稚鮎の素揚げ
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北海道礼文島産雲丹の海苔巻きと五十嵐大将♡
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外観:水無月限定 茅の輪くぐり
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外観:水無月限定 茅の輪くぐり
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外観
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看板
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暖簾
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水無月限定:茅輪くぐり
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暖簾をくぐってすぐの景色
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エントランス:左の扉を入る
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玄関:水無月限定 茅の輪・茅飾りで表現した三角形の氷
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玄関:飾り棚
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カウンター席
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テーブルコーディネート
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カウンター
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日本酒天明
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日本酒天明 酒器
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日本酒天明 水
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わさびの葉で覆われた北海道礼文島産雲丹と豆腐
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北海道礼文島産雲丹と豆腐
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北海道礼文島産雲丹と豆腐
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わさびを調理する五十嵐大将
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八寸
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八寸
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八寸
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福島県いわき産マコガレイのお造りの上にポン酢ジュレ
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いちぢくの上に生ハム、タレ、枝豆
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からすみ三種 焼き餅
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福島県会津産新芽付きじゅんさい
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日本酒廣戸川 酒器
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酒器
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吸い物
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吸い物:白ダツ
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吸い物:白ダツ
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京都府舞鶴市産虎河豚を調理する五十嵐大将
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京都府舞鶴市産虎河豚のてっさ 京都府舞鶴市産虎河豚の皮をとじこめた煮こごり
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京都府舞鶴市産虎河豚のてっさ 京都府舞鶴市産虎河豚の皮をとじこめた煮こごり
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京都府舞鶴市産虎河豚のてっさ 京都府舞鶴市産虎河豚の皮をとじこめた煮こごり
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福島県いわき産マコガレイのお造り
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福島県いわき産マコガレイのお造り
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福島県いわき産マコガレイのお造り
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むらさき
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わさびをする五十嵐大将
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天竜川産稚鮎の素揚げ
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天竜川産稚鮎の素揚げ
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天竜川産稚鮎の素揚げ
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日本酒おだやか
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日本酒おだやか
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五十嵐大将と乾杯♡
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うねめ牛に会津坂下町産鶏卵の卵白をかける五十嵐大将
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うねめ牛に会津坂下町産鶏卵の卵白
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うねめ牛に会津坂下町産鶏卵の卵白
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うねめ牛に会津坂下町産鶏卵の卵白
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うねめ牛に合う赤ワイン
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炊き立ての福島県産天のつぶ
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炊き立ての福島県産天のつぶ
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天のつぶに赤酢を入れシャリを切る五十嵐大将
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天のつぶに赤酢を入れシャリを切る五十嵐大将
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シャリを味見する五十嵐大将
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シャリを煽ぐ五十嵐大将
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五十嵐大将と女将さん♡
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京野菜泉州の水茄子を調理する五十嵐大将
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箸休め:京野菜泉州の水茄子にオリーブオイルとお塩
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箸休め:京野菜泉州の水茄子にオリーブオイルとお塩
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福島県産のどぐろとズッキーニ
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福島県産のどぐろとズッキーニ
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お寿司に合う白ワイン
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絶滅危惧種:福島県産タイラ貝
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絶滅危惧種:福島県産タイラ貝
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絶滅危惧種:福島県産タイラ貝
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お寿司のネタを調理する五十嵐大将
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お寿司のネタを調理する五十嵐大将
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新生姜のみで仕込んだガリ
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シロイカ
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京都府舞鶴市産アコウダイ
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コハダ
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しらいた昆布をのせた〆サバ
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ネギショウガをのせたサバ
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トロ
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ネギショウガに使用する小ねぎ
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北海道礼文島産雲丹と五十嵐大将
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北海道礼文島産雲丹と五十嵐大将
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北海道礼文島産雲丹の海苔巻きと五十嵐大将
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鉄火巻きを切る五十嵐大将
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鉄火巻き
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烏骨鶏の玉
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アナゴを調理する五十嵐大将
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アナゴ
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出汁茶漬けの出汁を注ぐ五十嵐大将
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出汁茶漬けの出汁を注ぐ五十嵐大将
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出汁茶漬け
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出汁茶漬け
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あがり
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甘味
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甘味
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甘味
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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
【2023・2022・2021・2020・2019BRONZE/百名店2023・2021/郡山エリアランキング第1位】大将おまかせカウンター特別コース(2〜4名様・紹介制)22,000円〜(夜席のみHP記載)を平日11:30〜14:30迄開演していただきました
(=´∀｀)人(´∀｀=)
*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡
他県からの大切なお客様をおもてなしする為、福島県郡山市No.1のお店で、お食事をすることにしました。
R5.6.21開店時間11:30に、大将おまかせカウンター特別コース22,000円〜を2名で予約し、来店。
まず目に飛び込んできたのは、エントランスに飾られた水無月限定の茅の輪。京都の神社の多くは、夏越の祓の際に、大きな茅の輪を設置します。茅の輪というのは、茅（ちがや）という、細長いイネ科の植物で作られています。茅の輪をくぐることで、疫病退散・無病息災を願います。アリガタヤアリガタヤ。
茅の輪をくぐり玄関に入ると、女将さんがカウンター席にご案内してくださいました。昼席は、私達2名のみとのこと。
カウンターに姿を現した五十嵐大将！
気さくな笑顔の中にも並々ならぬオーラが！！
お料理は、お客様との掛け合いを基に、ほとんどアドリブで提供してくださるとのこと。
初めてなので大将に全ておまかせ。御飯物はお寿司か炊き込み(今の時期は新生姜)が選択でき、郡山の割烹でお寿司が握れるのはここだけかも！？とのことなので、お寿司をお願いしました。
五十嵐大将から、水無月に関するありがたく興味深いお話し(水無月の三角形は氷室の氷片を表したもので、玄関にある茅飾りで表現した等)をいただいたところで...
さぁ！
いよいよ『らん亭〜美日庵 五十嵐大将劇場』の開演です！！
♪(*^^)o∀*∀o(^^*)♪
*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡
提供された順番に、説明させていただきます。
お酒は、全てペアリングしていただきました。
【日本酒:天明】
まさかの我家の常備酒...福島が誇る天明！
飛露喜や十四代よりは重いが、まだまだ軽くて飲みやすい。どんなお料理にも合う。
【北海道礼文島産雲丹と豆腐に胡麻だれ】
わさびの葉の蓋を取ると...大好物の雲丹！
北海道礼文島産雲丹(無添加)の冷たさと
周りを焼いてある豆腐の温かさ
のコラボレーションを楽しむお料理。
新鮮な雲丹の美味しさはさることながら、豆腐が虎河豚の白子のような食感で驚き。胡麻だれには繊細さを感じる。
一品目でこれは...想像以上の美味しさ。
【八寸】純真無垢な白色と新緑の緑が爽やか！
①まずは温かいうちにと勧められた、からすみ三種
温かい焼き餅(米のつぶつぶを残したお餅)に挟めたからすみ、焼き餅の上に丸くほどこされたからすみ、贅沢に分厚く切られたからすみ。濃厚で味わい深く、日本酒がこれでもかというほど進む。
②福島県いわき産マコガレイのお造りの上にポン酢ジュレ
淡白なマコガレイに透明なポン酢ジュレの酸味がキリッと効いている。食欲が湧いてくる。
③いちぢくの上に生ハム、タレ、枝豆
いちぢくの新しい食べ方。天才的。
④福島県会津産新芽付きじゅんさい
会津で新芽付きじゅんさいを摘み取っている方は一人かも！？少量しか取れない。とのこと。じゅんさいは好きでこの時期は毎年食べるが、新芽付きは初めて。美味し過ぎる。
【日本酒:廣戸川】
こちらも福島の地酒！
口に含むとふんわりと優しくフルーティー。飲み口がスッキリでバランスがよいため飲み飽きず、食中酒として最適。
【吸い物:白ダツ(ズイキ)】
白ダツは、海老芋や里芋などの葉柄で、日が当たらないように栽培された高級食材！
シャキシャキ食感が心地よく、上にほんのり乗せた生姜がよい。お汁はもちろん美味。
【京都府舞鶴市産虎河豚のてっさと煮こごり】
この時期に虎河豚が召し上がれるとは！
一般的なてっさよりも分厚く切られ、旨い。煮こごりに閉じ込められた皮がプルプルつるりで、旨い。
【福島県いわき産マコガレイのお造り】
旬の始まり...これからどんどん価格が上がる食材！
厚切りでコリコリした弾力がありつつ、淡白ながらも脂が乗ってふくよかな旨味。
【天竜川産稚鮎の素揚げ】
生きたまま油に入れないと、このような綺麗な形には仕上がらないという！
頭からかぶりつけば、鮎の旨味・苦味、皮パリ身ホロ食感をお口の中で存分に感じられる。
【日本酒おだやか】
女将さん、イチオシのこれまた福島の地酒！
酒造によると、今期限りでもう作れないかもしれないという幻のお酒。後味が不思議で、まるで甲州の白ワインのよう。
このタイミングでこのお酒は、まさに絶妙。
【うねめ牛に会津坂下町産鶏卵の卵白】
うねめ牛は、福島県郡山市内で約20ヶ月肥育し、かつ社団法人日本食肉格付協会の定める肉質等級が4または5（最上級）の肉牛！
絶品うねめ牛に柔らかく火を通し、すき焼きの割下のようなお出汁・卵白が美味しいと言われる会津坂下町産鶏卵の卵白をたっぷりかけた逸品。至福としか言いようがない。
【うねめ牛に合う赤ワイン】
うねめ牛と赤ワイン...相性抜群！
【箸休め:京野菜泉州の水茄子】
生の京野菜泉州の水茄子にオリーブオイルとお塩を少々。甘くてシャキフワで、フルーツのようなお茄子。
【福島県産のどぐろとズッキーニ】
のどぐろの柔らかさたるや。素晴らしい火入れ具合。旬のズッキーニもフレッシュで、満足感この上なし。
【お寿司に合う白ワイン】
女将さんのペアリングは信頼できる...本当にお寿司に合う白ワイン！
【絶滅危惧種:福島県産タイラ貝】
タイラ貝...初めて聞く名称...絶滅危惧種だとか！
噛み応えがあり、貝から出るお出汁が最高。匙をいただき、最後の一滴まで飲み干す。
〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜
ここで、福島のブランド米・天のつぶの炊き立てが入ったお釜が登場！
炊き立てご飯をお釜から木桶にうつし、赤酢でシャリを切る五十嵐大将のパフォーマンスは一見の価値あり！！
敢えて硬めに炊き上げたシャリに赤酢を混ぜた瞬間の香りは、カウンターならではの贅沢な体験！！！
すごくすごくカッコいい五十嵐大将。
☆*:.｡. o(≧▽≦)o .｡.:*☆お寿司にしてﾖｶｯﾀ---
【お寿司】
ガリ
新生姜のこの時期だけ、一年分を仕込む。とのこと。
仕込んだばかりのガリは食感がよく、すごく好み。
時期によって味わいが変わるのも面白い。
①シロイカ
一貫目はイカにかぎる。甘みととろみがいい。
②京都府舞鶴市産アコウダイ
なかなかお目にかからないネタ。
③白身魚(酔っていて覚えられませんでした...泣)
④光物(同上)
⑤コハダ
間違いなく美味しい。
⑥しらいた昆布をのせた〆サバ
しらいた昆布と〆さば...最高過ぎる。
⑦ネギショウガをのせたサバ
五十嵐大将自作のネギショウガ...
ついさっき最高と感じたしらいた昆布を上回った。
⑧トロ
文句なしに美味しい。
⑨北海道礼文島産雲丹の海苔巻き
貴重な無添加雲丹の美味しさはさることながら、海苔が美味しい。有明ではない(産地忘れました...泣)これまた貴重な初(うい)海苔を使用している。
⑩鉄火巻き
ぶつ切り赤みにシャリ少なめ、あー美味しい。
11.アナゴ
ふっくらホロホロ。お口の中でとろける。
烏骨鶏の玉
この玉を作り上げるのに、2〜3年は費やしたという至極の玉。まるでプリンのようにとろーりなめらか、甘みも最高で、類を見ない玉。
〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜
【出汁茶漬け】
酔いが回った〆に、ホッとする出汁茶漬け。
五十嵐大将が出汁をかけてくれる満面の笑みが、心を和ませてくれる。
【あがり】
いよいよ終わりか...
終わりたくない...
【甘味】
西瓜や柑橘などの季節のフルーツと、蕨餅？水羊羹？寒天？に黒蜜とカスタードをかけたもの。
和とも洋とも取れる〆甘味で、「また来たい。五十嵐大将のお料理をもっと食べたい。」という欲求に駆られる。
*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡
五十嵐大将がおりなす『らん亭〜美日庵』劇場。
素晴らしいという言葉では言い表せないほど、感動初体験の連続でした。
お出汁と食材が全てと語り、至極美味なる出汁×旬の高級食材のオンパレード...
五十嵐大将のユーモアを交えつつも芯がある、お料理や人生の教訓とも言えるようなお話しの数々...
心も体も喜びを覚え、
「生きて生きて、生き抜くぞーーー！」
という生命力が沸々と湧いてきました。
『らん亭〜美日庵』さんのお料理は、唯一無二で全て最高に美味しいかったです。
お味・おもてなし・店内の雰囲気、どれをとっても大満足でした。
大将曰く、『並木 らん亭※会員制』の佇まいたるや色気があっていつまでもいたくなる。とのこと。
次回は、『並木 らん亭』にお伺いする約束を交わし、
五十嵐大将と記念写真を撮り、
五十嵐大将・女将に外まで見送られ、
この上ない幸せな気分で帰路につきました。
本当にどうもありがとうございました！！！
*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡.:*･゜ﾟ･*:.｡..｡
あまりの感動体験により、多数の写真掲載をご了承下さい。
ライブ感を出す為、写真6枚目より最終まで撮影順に掲載しております。
写真101・102枚目に「4代・5代目のコラボの会」等の『らん亭』さん情報を掲載しております。
d(^_^o)
※大将・女将に、店内撮影許可をいただいて撮影しております。
※食材の名称・産地など、記憶違いによる誤記載がある可能性があります。