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焼き松茸
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今日使う松茸は珠洲産
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能登椎茸と山の水で作られたお茶
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手取川、百万石乃白
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生ビール
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銀杏餅の入った銀杏出汁
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銀杏餅の入った銀杏出汁
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餅米飯蒸しの上に能登の珠洲で採れた松茸のスライス
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餅米飯蒸しの上に能登の珠洲で採れた松茸のスライス
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車海老の乗る蕪の錦秋蒸し（きんしゅうむし）
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車海老の乗る蕪の錦秋蒸し（きんしゅうむし）
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お椀＝出汁の中には氷見で獲れたワタリガニと珠洲の松茸
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お椀＝出汁の中には氷見で獲れたワタリガニと珠洲の松茸
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アオリイカに隠し包丁を入れる大将
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お造り
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「お造り３種」…ヒラソウダ鰹、カマス、アオリイカ
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ヒラソウダ鰹におろし、箸上げ
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アオリイカ、ヘベスをつけて箸上げ
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焼き松茸の準備
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焼き松茸
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焼き松茸
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松露たっぷり
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焼き魚はカイワリ（鯵の仲間）
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焼き魚はカイワリ（鯵の仲間）
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おひたし
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おひたし＝石川県の芝茸（シバタケ＝他のエリアではアミタケと呼ばれる）、軸と傘が大きめな畑しめじ、ほうれん草
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石川県の芝茸（シバタケ＝他のエリアではアミタケと呼ばれる）、軸と傘が大きめな畑しめじ、ほうれん草の箸上げ
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中に里芋の裏漉し、加賀蓮根
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里芋の裏漉しの中に加賀蓮根、小松菜
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里芋の裏漉し、加賀蓮根、小松菜
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里芋の裏漉し、中に加賀蓮根、箸上げ
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松茸鍋
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松茸鍋
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ご飯
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牛肉と松茸のすき焼き、お新香
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ご飯
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牛肉と松茸のすき焼き
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お新香、味噌汁
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牛肉と松茸のすき焼き、箸上げ
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鰹節
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鰹節
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玉子かけご飯
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玉子かけご飯に鰹節
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玉子かけご飯に鰹節
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焼きカマスご飯
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梅茶漬け
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梅茶漬け
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能登栗を使った栗きんとん
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お抹茶と能登栗を使った栗きんとん
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能登栗を使った栗きんとん、箸上げ
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外観
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外観
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サイン
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店の目の前の浅野川
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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
金沢で最近評判な日本料理店。もちろん予約困難。
わずか8席一回転のみ。
17時半スタートなので、新幹線で東京まで帰れる時間に食事が終わる計算。
金沢「片折」で修行後、割とその近くで開業し、すぐに予約困難店になった「木佐貫」の席の権利がラッキーなことに棚からボタっと落ちてきた。
常連さんのおかげ。
片折同様にあったかいタオルを首の後ろに巻いて胃袋を動かす準備。
全ての料理は山の湧き水を使用。
最初に温かなお茶風な一杯が出てくる。実は「能登椎茸と山の水」…確かに椎茸の香りがしてエキスもたっぷりの優しく美味しい一杯。
食前酒に純米大吟醸生原酒「手取川、百万石乃白 」を盃でいただく。
改めて「生ビール」でみんなで乾杯。
《お椀》…「銀杏餅の入った銀杏出汁」。…まったり美味しい。なかなか奥深い味。
「餅米飯蒸しの上に能登の珠洲で採れた松茸のスライス」…もう、見ただけで気分上がる。なるほど、シンプルだけど相当美味しい。
「車海老の乗る蕪の錦秋蒸し（きんしゅうむし）」…上品に優しい味。
「椀もの」…抜群に美味しい出汁に「氷見で獲れたワタリガニと珠洲の松茸をメイン具材に」。完璧な味。
「お造り３種」…ヒラソウダ鰹、カマス、アオリイカ、柑橘のヘベスを搾ってイカをいただく。…もちろん鮮度よくクオリティ高い刺身。
「焼き松茸」…まずは松茸を焼いたことで滲み出てきている松露を口で吸い取る。松茸の美味しさの塊を味わう。その後、少しだけ塩を掛けていただく。…美味しいんだな、これが。
「焼き魚」…焼いた「カイワリ（鯵の仲間）」が出てきた。青魚特有の濃厚な脂と旨みを感じる。
「お浸し」…石川県の芝茸（シバタケ＝他のエリアではアミタケと呼ばれる）、軸と傘が大きめな畑しめじ、ほうれん草、おひたし。…箸休め的な一品かしらん。しみじみ美味しく、ホッとひと息出来る料理。
「里芋、裏漉し、加賀蓮根もちもち」…加賀蓮根を入れた里芋団子（裏漉しした里芋）…これ、めちゃくちゃ美味しい。中の加賀蓮根の歯応えも美味。添えられているのは小松菜。
「松茸鍋」…土鍋でぐつぐつ煮立った出汁に浮かぶのはたくさんの松茸。…熱々の出汁の旨さも抜群で、松茸の美味しさがマックス。今年一番美味しい料理だったかも。至福の一品。
「牛肉と松茸のすき焼き」…この出汁は少し薄味になっていて、松茸の風味、味わいを消さないようにしてるのかな？ご飯、味噌汁、お新香と一緒にいただく贅沢な一品。
続いて幾つかのご飯ものが用意され、僕は「玉子かけご飯」と「梅茶漬け」をご飯少量でいただく。…玉子かけご飯の白身はふわふわな状態のヤツ。上にたっぷり鰹節も乗せてもらい、お腹にかき込む。めちゃ、美味しい。
梅茶漬けも酸味が効いて食べ終わるとサッパリ感がする。
横の人たちから「カマスご飯も美味しい」との声があがり、それも食べてみたいと思ったが、お腹に入りそうもないので、写真だけ撮らせてもらった。
そして最後の「甘味」は「能登栗を使った栗きんとん」…甘さ本当に控えめで上品な味わい。そしてちゃんと美味しい。そして「お抹茶」をいただき、フィニッシュ。
松茸尽くしのメニューは美味しく贅沢だった。
松茸と言えば僕の中では東川口の樋山さんだったのだが、去年に続き今年もキャンセル待ちが出ないようなので諦め気分で、ここ木佐貫さんで味わえたので今年は良しとしよう。
別の意味で美味しさマックスだった。お誘いくださった常連様、ありがとうございました。