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【冬】鮪脳天、メバチ鮪、スマガツオ。脳天の甘みは絶品。身が締まったスマガツオの美味さに驚いた。
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【冬】ぼたん海老、ウニ
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【冬】きんき(キチジ)しゃぶしゃぶ
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冬きんき(キチジ)
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【冬】きんき煮付け
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【冬】旬の「海の宝石」とらふぐ白子。クリーミーで濃厚な味わい。醤油の香ばしさに絞ったすだちの香りと酸味と苦味がまた日本酒に合う。
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【冬】真子鰈
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あん肝など全くダメだった妻が自ら注文する程。ポン酢もひと味違う。常連の中にはこのポン酢のファンも多いのではなかろうか。
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【夏】初夏の旬味を涼やかに味わえる一品。冷んやりとろみの出汁にオクラ、ジュンサイ、茄子、ハモ。上品な味わい。
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【夏】突き出しでハモとオクラの冷製トマト出汁。爽やかで出汁が素晴らしい。胃が喜ぶ。
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【夏】マグロ脳天、カツオ、赤身
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【夏】アジ灰干し。
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【夏】うな重。外側はパリッと中はふっくら。脂にタレが絶妙。勿論肝吸い付き。
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【夏】アジ・マグロ・車海老
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【夏】タコ・ハモ・イワシ
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有頭エビ塩焼き。
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鯛の子。
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【夏】ハモ
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星鰈。幻のカレイとも呼ばれる。
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飛騨牛ステーキ
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天ぷら
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【夏】うな重
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【夏】銀杏
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【秋】揚げ栗スライスチップ
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【秋】イクラ正油漬け。
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コハダ、中トロ、鯛
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のどぐろ炙り
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コハダ、サバ、メヌケ
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【夏】ナマコ酢。
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【秋】〆さば。
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【春】鮎塩焼き。春らしい味わい。
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【春】サヨリ、マグロ。
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【春】カワハギ肝和え
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【春】生トリ貝と真鯵。
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【春】ホタルイカ
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【春】6月といえば富山のホタルイカ。私は酢味噌でが好み。
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こちらでは旬の食材を用いた日本料理を気軽に?堪能できます。飛騨で食べると他所では食べれなくなる!それ位美味いものが幾つも。あん肝など全くダメだった妻が自ら注文する程。丁寧な仕込みから生まれる美味しいお料理の数々。常連さん達との楽しいひと時。他所に無いものがあります。
季節を感じさせるお通しから始まり続いて煮物、旬菜の炊合せ。旨くて優しい味に胃と心が癒される。お刺身に舌鼓を打ちつつお酒を呑む。ようやく落ち着く。焼物に天ぷらと今宵も旬味を美味しく頂きました。びっしり書かれたお品書き。驚くほど豊富なメニュー数。おすすめは?全部です(笑)。店主の気っ風の良さとさり気ない気配りも”旬味”の一つです。
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【春】脂と食感のシマアジ、香りの良いカツオ、鯛に鰆(サワラ)、白魚、細魚(サヨリ)、赤ムツ、鳥貝、青柳。ホタルイカはぬた和え、カツブシ入り蝦蛄(シャコ)、あれば春子、芳ばしい稚鮎の塩焼き。天ぷらはアスパラとスミイカ。絶品ツメの煮付けはメバルか金目鯛か。
【夏】刺身はマアジ、イワシ、スズキ、キハダ鮪、太刀魚、真子鰈(マコガレイ)、車海老、烏賊、オニオコゼ。カワハギは肝和え。やはり鱧(ハモ)はいい。夏タコは知る人ぞ知る旨さ。塩と酢橘で。大ぶり蛤の酒蒸しは汁だけで酒が呑める。運が良けりゃ新子。〆はうな重。
【秋】刺身はカツオ、ホシガレイ、ウニ、ムロアジ、サバ。一品は翡翠のような銀杏。焼物は秋刀魚塩焼き、鮎塩焼き、干した甘鯛(アマダイ)も最高。マナガツオもいいなぁ。箸休め?大好き揚げ栗チップ。金目やきんきの煮付。松茸入り土瓶蒸し。〆はイクラ醬油漬けとご飯。
【冬】刺身でマグロ、小肌(コハダ)、ヤリイカ、ホウボウ、平目、鰤(ブリ)、メヂカ。脂がのった白身は旨い。一品であん肝。あん肝を食べれない妻が自ら注文するほど絶品。白子醤油焼き。鍋ならアンコウかクエ。きんき(キチジ)を煮付けかしゃぶしゃぶで。香ばしい“焼き浸し”も。