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鰹藁焼き
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鰹藁焼き
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シャンパン
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釜
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メニュー
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車海老
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松茸
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鮪
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鮪
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和牛
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真鯛
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七味
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加川蓮根
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ブリオッシュ
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ステーキ
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和牛
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ご飯
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米
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ご飯
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牛タン
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海鮮
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味噌汁
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かき氷
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かき氷いちじくラムレーズン
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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
薪の香りに包まれながら楽しむ和食コースが魅力のお店。どのお皿にも丁寧な仕事と香りの重なりがあって、最初から最後まで気持ちよく食事が進みました。特に印象的だったのは、素材の組み合わせ方と、薪や藁を使うことで生まれる香りの深さです。
先付は車海老に“おおまさり”のピーナッツソースを合わせたいちじく添え。甘みと香ばしさ、海老の旨みが重なるバランスがとても面白く、最初の一皿から心を掴まれました。藁焼きのかつおは香りが立ち、松茸は香りも食感も素晴らしく、季節感がしっかりと伝わります。
焼物の甘鯛松笠焼きは特に感動した料理。皮が驚くほどカリッと仕上がり、身はふっくら。蕪ソースの自然な甘さが上品にまとまっていました。加賀蓮根はその場で七味を「煎じて」香りを立たせる演出があり、細部にまでこだわりがあるのが伝わります。
強肴の黒毛和牛サーロインは薪焼きならではの香ばしさがあり、深みのある味わい。店主特製のブリオッシュは驚くほど軽く、肉との相性が抜群です。ここまで香りの技法に統一感を持たせている店は珍しく、料理全体の構成に一体感を感じました。
さらに忘れられないのが、お米と水へのこだわり。使用しているのは魚沼産こしひかり「雪椿」。特別栽培米100％のプレミアム米で、炊きあげには同じブランドの「雪椿」の水を使用。米と水を揃える徹底ぶりは本物で、炊きたての甘みと香りは思わず“ご飯だけでもおいしい”と思えるほど。おばんざいや牛タンシチューともよく合い、最後まで食べ飽きない味でした。
食後のかき氷は本格的な機械で丁寧に削られ、最後の一皿まで手を抜かない姿勢が伝わります。職人さん同士のチームワークもよく、雰囲気がとても温かい。アットホームで居心地の良い空間でした。
香り、技、素材の良さ。どれも揃った素晴らしいお店です。