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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
飯田という土地で、日本トップクラスのジビエ体験を提供し続ける「柚木元」。完全予約制・コース一本で、扱う食材は猪、鹿、野鳥、そして“山肉の王様”とも称されるツキノワグマ。猟師との強固な信頼関係のもと一頭買いを行い、スペアリブや内臓まで余すことなく使い切るスタイルが特徴です。店内はカウンター中心で、木の温もりと静けさが心地よく、料理の輪郭がより鮮明に伝わる設え。口コミでも語られる通り、単なる珍味ではなく、技術と思想に裏打ちされた“料理としてのジビエ”を味わえる稀有な存在です
ゴールドを獲得するのも納得のお店。そして人生初ゴールド店訪問。
冬はジビエ食ですが、春夏秋は別のメニューを提供している模様。次回は秋の松茸を堪能しに行きたい…
この日のコースは、飯田の新そばを使った炭焼きそばがきからスタート。もちっとした食感に、そばの甘みと炭の香りが重なり、いきなり完成度の高さを見せつけられます。続く揚げ胡麻豆腐は、招福樓仕込みの技を感じる滑らかさに、猪の擂り流しを合わせることで奥行きが一段深まる一椀。乾牧草でタタキにした信州新町のサフォーク仔羊は、藁焼きとは異なる澄んだ香りが立ち、赤身（シキンボ・シンシン・ミスジ）の食べ比べが理にかなった構成だと実感。脂の融点が高い羊を“刺しで赤身”という判断、通好みで痺れます
中盤の白眉は、コガモ半身焼きと仔熊（月齢6ヶ月）のスペアリブ。コガモはレバーや砂肝、内臓脂肪まで添えられ、野鳥の旨みが立体的に迫ってくる一皿。仔熊のスペアリブは、親熊とは異なる柔らかさと、骨周りにびっしりとまとった脂が印象的。重さは皆無で、むしろ澄んだ甘みが残るのが不思議。家畜の脂とは別次元の軽やかさで、ジビエの魅力は脂にこそ宿る、という言葉が腑に落ちます✨
親熊のすね肉と仔熊の内臓を信州味噌と八丁味噌で煮込んだ一皿は、いわば“熊シチュー”。濃厚なのに後味は驚くほどクリーン。さらに猪足の煮込み春巻き、猪バラの黒酢餡掛けと続き、猪という身近なジビエのポテンシャルを再認識させられます。〆に向けて登場する熊白湯鍋は、ロースと一本ねぎ、天然キノコを段階的に重ね、旨みを積層。最後の熊ご飯（ロース×芹）は、焼肉のカルビを思わせる多幸感で、同席者が「鍋より好き」と評したのも頷ける完成度でした
締めの猪ラーメン、そして自家製プリンまで一切の隙なし。写真で伝わる器の選び方、余白の美しさ、素材の表情——どれもが“山の料理”を都会的に昇華させています。普通列車を乗り継いで東京から飯田へ。正直、距離はあります。でも、その時間を超えてでも体験する価値がある。ジビエ好きはもちろん、「料理としての完成形」を求める人にこそ勧めたい一軒です。
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Yukimoto in Iida offers one of Japan’s most refined game-meat tasting courses, featuring wild boar, game birds, and exceptional Asiatic black bear. Through whole-animal sourcing and meticulous technique, each dish highlights clean, elegant flavors and surprisingly light fats. From charcoal-grilled sobagaki to bear bone broth hot pot and a flawless finale, the experience is cohesive and deeply memorable. A destination restaurant truly worth the journey.
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#美味しいもの好きな人と繋がりたい #東京グルメ #デートスポット #グルメスタグラム #飯田グルメ #長野グルメ #ジビエ料理 #ツキノワグマ #熊白湯 #山のごちそう #名店巡り