-
活の間人がに二ハイ
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香住産の香箱がにのジュレがけ
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河豚の煮凝り
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西葫芦の胡桃白和え
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ずわいがにの蟹真薯の椀物
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蟹真薯に芽蕪に松葉柚子
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河豚の煮凝りと西葫芦の胡桃白和え
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向付は天然とら河豚と生の白子でふづねりスタイルで味わいます
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河豚の白子とテッサ
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海老芋の素揚げに炙りくもこ
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焼唐墨餅
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焼唐墨餅
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-
焼唐墨餅
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間人の活蟹 二ハイ
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間人がにの焼がに
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活がには甘みと旨味が別格
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間人がにのかにみそ焼
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濃厚絶品
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赤酢の舎利
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鮃
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-
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とら河豚
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白板昆布を載せた鯖 松前
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〆鯖
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鮪のづけ①
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鮪のづけ②
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砂ずりの大トロ
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生うに
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贅沢過ぎる鉄火巻
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伊勢海老
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伊勢海老と五十嵐店主(掲載了承済)
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伊勢海老の炊込みごはん
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-
伊勢海老の炊込みごはん
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水菓子
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水菓子
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-
香箱がにのジュレ掛け
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-
河豚の煮凝りと西葫芦の胡桃白和え
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-
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-
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-
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-
海老芋の素揚げに炙りくもこ
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-
焼唐墨餅
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間人がにのかにみそ焼
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伊勢海老の炊込みごはん
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水菓子
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-
セッティング
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Fleury Fleur de l'Europe Brutと香箱がにのジュレ掛け
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河豚の煮凝りと西葫芦の胡桃白和え
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-
椀物
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-
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河豚の白子に紅葉卸にポン酢､鴨頭葱とポン酢
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-
向付は天然とら河豚
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-
海老芋の素揚げに炙りくもこ
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-
囲炉裏
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焼がにと焼唐墨餅
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焼唐墨餅
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活の間人がに二ハイ
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間人がにの焼がに
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間人がにの焼がに
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間人がにのかにみそ焼
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別室のすしカウンター
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贅沢過ぎる鉄火巻
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-
贅沢過ぎる鉄火巻
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鮨を頬張り恍惚の友
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伊勢海老の炊込みごはん
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赤だしと香の物
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伊勢海老の炊込みごはん
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水菓子
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Fleury Fleur de l'Europe Brut
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Gérard Boulay Sancerre Blanc Clos de Beaujeu
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にいだしぜんしゅ
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にいだしぜんしゅ
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天明 純米本生 空色の天明
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飛露喜 純米吟醸 生詰め黒ラベル
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五十嵐庄大朗さん(掲載了承済)
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新政 涅槃龜
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-
新政 涅槃龜
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Van Volxem Scharzhofberger Riesling
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酒器
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廣戸川 特別純米と絹枝女将(掲載了承済)
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中庭を臨む個室
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ししおどし
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生け込み
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-
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ししおどし
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行燈の灯りに導かれ
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蝋燭の灯と行燈の灯りに導かれ
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表札は無し
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原点回帰 唯一無二 割烹らん亭
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ご挨拶状
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案内
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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
十年の時を経て原点回帰 唯一無二の料亭として完全予約制にて満を持して営業を再開された五十嵐 公亭主と女将さんの五十嵐絹枝さんが二人三脚で腕を揮われる並木の『らん亭』さん｡多くの方は『らん亭』さんと言えば『らん亭 美日庵』さんを思い浮かべられる方が多くいらっしゃると思いますが並木の『らん亭』さんこそが本来の料亭『らん亭』さんとなります｡當日は営業再開二日目で食べ物好きの面々と四人で利用させていただきました｡看板等は一切なく正にオトナの隠れ家的な店構え｡提灯の灯りに導かれ格子戸をくぐり苔がびっしりと生えたアプローチほ経て奥にある店内へと足を進めます｡個室の掘り炬燵式のテーブル席に腰を下ろします｡丁寧に手入れが施された中庭の風情｡時折カコーンという､ししおどしの音が風流で情感をかきたてます｡其々の席に着き先ずは『Fleury Fleur de l'Europe Brut』で再会を祝し乾杯｡料理は香住産の『香箱がに』のカニ酢ジュレ掛けの先付からスタート｡そして八寸代わりの旬菜二品には西葫芦(ｽﾞｯｷｰﾆ)の胡桃(ｸﾙﾐ)白和えにとら河豚(ﾌｸﾞ)の煮凝り(ﾆｺｺﾞﾘ)､料理人腕の見せどころの椀物には『間人(ﾀｲｻﾞ)がに』を使った贅沢な『蟹真薯(ｶﾆｼﾝｼﾞｮｳ)』の椀種に芽蕪(ﾒｶﾌﾞﾗ)と吸口に松葉柚子(ﾏﾂﾊﾞﾕｽﾞ)､昆布出汁(ｺﾌﾞﾀﾞｼ)と鮪節(ﾏｸﾞﾛﾌﾞｼ)を使い引かれた上品な吸い地は食べ終えることに味のトーンが山場を迎える滋味優先の京の都のソレに匹敵する淡い清汁仕立｡向付にはたっぷりの鴨頭葱(ｺｳﾄｳﾈｷﾞ)と紅葉卸(ﾓﾐｼﾞｵﾛｼ)で覆われた天然『とら河豚(ﾌｸﾞ)のテッサと生の『河豚(ﾌｸﾞ)の白子(ｼﾗｺ)』｡別皿の鴨頭葱(ｺｳﾄｳﾈｷﾞ)が放たれたポン酢と紅葉卸(ﾓﾐｼﾞ)と生の河豚(ﾌｸﾞ)の白子(ｼﾗｺ)を潰し混ぜ和え『河豚(ﾌｸﾞ)』のぶつねりスタイルで一度で二度の異なる味で愉しませていただきました｡炊合せには真鱈(ﾏﾀﾞﾗ)の雲子(ｸﾓｺ)を炭火で焼き表面を炙ったものと素揚げにした海老芋(ｴﾋﾞｲﾓ)､そして焼物には京都から届けられた幻の『間人(ﾀｲｻﾞ)がに』を目の前の囲炉裏に焼網を架けその上で焼かれる『唐墨餅(ｶﾗｽﾐﾓﾁ)』と『焼がに』｡更には間人(ﾀｲｻﾞ)がにの『かにみそ』とほぐした蟹の身の『甲羅焼(ｺｳﾗﾔｷ)』で活蟹の味を余すところなく味わい場所を隣の部屋に設けられたカウンター席に席を移して五十嵐大将の御実家の家業であった江戸前鮨の実演です｡肉厚で活かった身質の『鮃(ﾋﾗﾒ)』からはじまり脂の旨味が凝縮した『鮃(ﾋﾗﾒ)』の『縁側(ｴﾝｶﾞﾜ)』､噛んだ歯を押し返すような弾力が愉しめる『とら河豚(ﾌｸﾞ)』､白板昆布で表面を覆った宮城の1㌔超のブランド鯖『金華鯖(ｷﾝｶｻﾊﾞ)』を使った『鯖(ｻﾊﾞ)』の松前(ﾏﾂﾏｴ)に『〆鯖(ｼﾒｻﾊﾞ)』､大間産の一本釣りの天然『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身のづけ二連発の後に砂ずりの大トロ､そして香り高き有明産の青飛びの焼海苔(ﾔｷﾉﾘ)にたっぷりの『海胆(ｳﾆ)』､更には大間産の『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身のづけをこれでもか!と言わんばかりに使われた超贅沢な太巻の鉄火巻(ﾃｯｶﾏｷ)をいただき〆は活けの『伊勢海老(ｲｾｴﾋﾞ)』の炊込みごはん､そして水菓子と贅を尽くした空間にて最高の食事の時間を存分に楽しませていただきました｡當夜は『らん亭』さんの営業再開にあたり六本木ヒルズの茶寮『宮坂』さんにて料理長を務められている五十嵐庄大朗さんも急遽駆けつけてくださり料理に合せてペアリングをしてくださるサプライズもあり夢の様な口福な時間を過ごさせていただきました。