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「北海道を食べよう〜」のうたい文句で、麺、返し、出汁、薬味まで道産食材にこだわったお店。
摩周産と黒松内産の蕎麦粉をもとに、つなぎの小麦粉は江別産により製麺される。
海老天せいろ、北海道せいろ(大)、ともに十割を頂いた。
蕎麦の長さは10センチ程と短く、太さも若干まばらで実に十割らしい面構えをしている。
麺色は黒っぽく、食感はもっちり、蕎麦肌は滑らか。
鮭節と利尻・日高昆布がベースのたれは、甘味と塩味のバランスが良く、蕎麦との相性抜群。
薬味は軟白ねぎと山わさびを使用し、蕎麦背にわさびを乗せ、たれを抜け口中に含むと、気道の奥に澄み渡る摩周の風、黒松内のブナ林を過ぎゆく風を感じる。
ズルズルと言う、1秒間に渡る啜り音は楽しめないものの、その分、口中に拡がる蕎麦の味わいをいち早く感じ取れる点が二重丸。
土曜日13時頃の入店だったが、入れ替わり立ち替わり、次々と愛好家達が訪れる。
予定店じまいの時刻まで2時間弱残る中、蕎麦の売り切れ表示がされる程の人気振り。
北海道に住む者として、北海道産の蕎麦は身体に良く馴染む。
新年度がスタートし、何かと身体に負荷が掛かっていると感じていた所だが、此処の蕎麦を食べたら元気が出てきた。
店主の剛なる情熱と、店員の柔らかなお持てなし。
こだわり抜いた十割蕎麦と、ランチタイムの無料コーヒー。
調理に向かう厳しい眼光と、客に向けられる優しい眼差し。
この剛と柔、緩と急が次の客を誘うのであろう。
蕎麦道、此処にあり。
誠にご馳走様でした〜。
追伸:蕎麦湯も格別、是非ご賞味あれ。