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奥日光湯元温泉「森のホテル」
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奥日光のリゾートホテル「森のホテル」
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杜のダイニング
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森のドリンク（小松菜ジュース）
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先付・前菜
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先付（荏胡麻和え、筍、蕨、うるい、海老、花弁百合地）
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生ビールで宴のスタート
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前菜（合鴨筍挟み焼、中禅寺公魚南蛮漬け、天豆雲丹焼、海老袱紗焼、山葵漬、小鯛桜寿し、蛍烏賊黄味酢、木の芽新丈、透かし桜、タラの芽東寺巻）
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向付
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向付（鰹叩き、大根卸し、浅月、小角生姜、鍵蕨、大葉、ニンニクチップ、マスタード、茗荷竹、エディブルフラワー、土佐醤油）
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栃木の日本酒に切り替え。。。
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煮物（春キャベツ海老博多煮、どんこ椎茸、小那須田舎煮、絹さや、春の芽）
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焼物（中禅寺姫鱒パイ包み焼、マッシュルーム、玉葱、カリフラワー、ミニキャロット、クレソン、野菜ソース）
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凌ぎ
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凌ぎ（自家製茶蕎麦、大和芋、こし油、七味、もみ海苔）
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銀鍋
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銀鍋（豆乳しゃぶ、栃木和牛、レタス、榎木、若布、クレソン、豆腐、浅月、卸しポン酢）
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食事（かやく御飯、新牛蒡、地鶏、人参、黒蒟蒻、油揚げ、土筆）・香の物（季節三種）・止椀（赤出汁、なめこ、三つ葉、湯波）
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水菓子（自家製チーズケーキ、ミント、八朔ゼリー寄せ、とちおとめ）
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綺麗なお姉さんがお出迎え
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女子大生コンパちゃん
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リーダーの理惠さん
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接客・笑顔ＮＯ．１
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可愛い優香ちゃんに勧められると酒も進みます！
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いやだぁ～♥
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うなじも美しい～♥
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２次会はハートランドビールで。。。
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理惠さんのお酌で。。。
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２次会のアテ（フライドチキン・枝豆・ポテトフライ）
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杜のダイニングでの朝食バイキング
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朝食バイキング（ごはんの友）
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サラダコーナー
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湯波・焼き魚・湯豆腐コーナー
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デザートコーナー
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御飯の友コーナー
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サラダコーナー
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味噌汁の具もお好みで。。。
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サンドイッチ・洋食コーナー
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おいなりさんコーナー
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選択した朝食（ちょっと取り過ぎ。。。）
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サラダ・サンドイッチも追加で。。。
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焼き立ての出汁巻たまご
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焼き立てのプディング
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ウエルカム茶菓子
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ラウンジ（暖炉を囲む北欧スタイル）
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ロビーからラウンジを臨む
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高い天井のロビー
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お土産コーナーもシックな雰囲気
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館内の廊下
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和洋室（和モダンタイプ）
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館内案内図
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♂湯
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♀湯
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浴衣を好みで選べます
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貸切風呂
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♂湯
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栃木にごり湯の会・会員
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洗い場
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脱衣場
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４月なのに朝は－５℃、雪が降りましたぁ！
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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
栃木県に赴任して丸２年、県内にはまだまだ未訪の宿が多い。
実際には大・小合わせ２００以上の旅館・ホテルがある。その全てを行き尽くすには、あと１０年は掛かるだろう。
今回お世話になった奥日光湯元温泉にある『奥日光森のホテル』も、そんなホテルのひとつ。
何度か近くまで行く事はあったが、なかなかお邪魔する機会に恵まれなかった宿。
”肝臓増強・歌唱力向上月間”２日目。
少しだけ重苦しい総会を終え、懇親会場のダイニングに降りてゆくと和服のコンパニオン５名が笑顔でお出迎え！ｲﾗｯｼｬｲ(o´-`)o ﾏｾｪ(m_ _)m
「待ってましたぁ～♪」思わず心の中でガッツポーズ！彼女達の前を通る時、一瞬で”本日の獲物”をチェックする。
「おおっ～♪越後屋、今宵は上物よのぉ～♪」(￣▼￣*)ﾆﾔｯ
芸奴・コンパニオンは”置屋”（最近はコンパニオン派遣会社というが。。。）に属するが、ホテル・旅館によって贔屓の置屋があり、その”置屋”により品の良し悪し、面の良し悪し、そして気立ての良し悪しが左右される。
今回の”置屋”は宇都宮でも１・２を争う評判の”置屋”。おのずと期待感が膨らむ。←あのぉ～、「食べログ」なんですが。。。( →_→)ジロ!
「バムセさん！去年もご一緒でしたね！」
「ええっ～！ホント？本当に憶えてる？」
「でなきゃ、バムセさんのお隣に来ませんから。。。」(￣;;￣ ←鼻血顔
理恵さんとの会話も楽しく地産地消の自然派ホテル絶品の料理を戴く。。。
卯月のお献立
・森のドリンク 小松菜ジュース
（ビタミンＡ、鉄分などのミネラルが豊富な小松菜に、りんご、レモンを加えた自家製野菜ジュース）
・先付 胡麻和え、筍、蕨、うるい、海老、花弁百合地
・前菜 合鴨筍挟み焼、中禅寺公魚南蛮漬け、天豆雲丹焼、海老袱紗焼、山葵漬、小鯛桜寿し、蛍烏賊黄味酢、木の芽新丈、透かし桜、 タラの芽東寺巻
(地の食材と季節の食材を吟味、目でも楽しめる前菜の盛り合わせ）
・向付 鰹叩き、大根卸し、浅月、小角生姜、鍵蕨、大葉、ニンニクチップ、マスタード、茗荷竹、エディブルフラワー、土佐醤油
（「目に青葉 山ほととぎす 初鰹」で知られる春の初鰹は香りと切れが魅力。大葉・ニンジンなどの薬味と一緒に土佐醤油で戴く。）
・煮物 春キャベツ海老博多煮、どんこ椎茸、小那須田舎煮、絹さや、春の芽
・焼物 中禅寺姫鱒パイ包み焼、マッシュルーム、玉葱、カリフラワー、ミニキャロット、クレソン、野菜ソース
（姫鱒とは陸封型の紅鮭のことで、幻の魚とも呼ばれ、特に中禅寺湖産は身が絞まり美味と言われている。）
・凌ぎ 自家製茶蕎麦、大和芋、こし油、七味、もみ海苔
（日光産蕎麦粉を使用し、ホテル自家製の引き立て、打ちたて、茹で立ての三立てで戴く。）
・銀鍋 豆乳しゃぶ、栃木和牛、レタス、榎木、若布、クレソン、豆腐、浅月、卸しポン酢
（綺麗な霜振りで柔らかいお肉と評判の栃木和牛の豆乳しゃぶしゃぶ。お鍋が温まりましたら、野菜から入れて戴く。）
・食事 かやく御飯、新牛蒡、地鶏、人参、黒蒟蒻、油揚げ、土筆
・香の物 季節三種
・止椀 赤出汁、なめこ、三つ葉、湯波
・水菓子 自家製チーズケーキ、ミント、八朔ゼリー寄せ、とちおとめ
平成２５年４月吉日
奥日光森のホテル 料理長 今野 守
コンパニオン満足度 ★★★★★★★★★☆♪ъ(〃￣〓￣)＞ うふっ
翌朝、昨晩のコンパちゃんとの楽しかった時を想い出しながらニヤケ顔で朝食に向かう。
ここで今まで経験しなかった程の衝撃的な”朝食”に出会うことになる。。。
朝食は最近流行りのブッフェスタイル。
経費削減、宿泊客の多様化に対抗するために各旅館・ホテルがこのスタイルを取り入れているが、そのどれもが”ドングリの背比べ”
煮物・焼物・ご飯の友。。。パン食の御仁のためのウインナー・スクランブルエッグ・サラダ、といった料理が大皿に並ぶのが一般的。
しかし、このホテルは違った。
プレートを受け取りブッフェ台に進むと、小皿に盛られた料理が。。。
「まずは、この”釜揚げシラス”を食べてみてください。実はこれには”魔法”が掛っているのです。熱々のご飯に載せて３０秒。すると掛けられた”魔法”が解け、物凄く美味しくなります。」と、料理長がひとりひとりに説明している。
そう言われたら食べない訳にはいかない。
「春はシラスが旬だから美味しいのは判るけど。。。ああ！美味しいね！」くらいの印象だろう！とタカを括って戴いてみる。
な・な・な・な・な・な・な・・・・なんなんだぁ！これが”シラス”かぁ？ヾ（＠○＠） ええええ
驚愕の美味さ！、初めての衝撃。
他にも、熱々の”厚焼き卵”や”茶碗蒸し・かぼちゃのプディング”に”青汁のスムージー”などを各テーブルに「いかがですかぁ？是非、食べてみて下さい。」と。。。そのどれにも”魔法”が掛っている。
栃木県には、高級旅館や人気旅館・ホテルが数多く存在するが、ここは失礼ながらノーマークだった。
その素晴らしさに脱帽するとともの、奥行きの深さを痛感した。
追記：
さぁ！ここで問題です！
”釜揚げシラス”にはどんな魔法が掛っていたでしょうか？v(￣∇￣)ﾆﾔｯ