2024/04訪問50回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

予約必須の盛岡の超人気店…味の店『いわし』

昼は美味しい焼肉を『琥珀』さんで堪能させていただきましたので夜は美味しい魚を求めて盛岡で1､2の人気を誇る予約必須の味の店『いわし』さんへ定期再訪させていただきました｡いつものＬ字型のカウンター席の末席に席を取らせていただき先ずはサッポロ黒ラベルの生ビールで渇いた喉を潤します｡料理は『和牛ホルモン』と大根(ﾀﾞｲｺﾝ)と人参(ﾆﾝｼﾞﾝ)の煮込みと『蛸(ﾀｺ)の頭(ｱﾀﾏ)』と大根(ﾀﾞｲｺﾝ)と菊花(ｷｯｶ)の酢の物の二つの小鉢に『海蘊(ﾓｽﾞｸ)』の酢の物に『鰯(ｲﾜｼ)』煮の奉書巻(ﾎｳｼｮﾏｷ)､『小豆(ｱｽﾞｷ)』の寒天寄せ(ｶﾝﾃﾝﾖｾ)に『田楽豆富(ﾃﾞﾝｶﾞｸﾄｰﾌ)』の串に『海老(ｴﾋﾞ)』の旨煮(ｳﾏﾆ)に『鶏(ﾄﾘ)』の挽肉(ﾋｷﾆｸ)の油麩(ｱﾌﾞﾗﾌ)詰めに『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』のポン酢に『山独活(ﾔﾏｳﾄﾞ)』の葉(ﾊ)と『うるい』の山菜(ｻﾝｻｲ)の胡麻酢和え(ｺﾞﾏｽｱｴ)酒を呼ぶ酒肴の数々が盛込まれた前菜八寸からスタート｡造りには薫香が鼻腔を刺激する『初鰹(ﾊﾂｶﾞﾂｵ)』の藁炙り(ﾜﾗｱﾌﾞﾘ)のたたきを和芥子(ﾜｶﾞﾗｼ)にニンニク､卸し生姜(ｵﾛｼｼｮｳｶﾞ)の薬味と藻塩(ﾓｼｵ)､醤油(ｼｮｳﾕ)､柑橘(ｶﾝｷﾂ)ポン酢を使い分け一度で複数の異なる味を愉しませていただきました｡添えられていたのが大根(ﾀﾞｲｺﾝ)のツマではなくオニオンスライスであったことも個人的にうれしく浅葱(ｱｻﾂｷ)の小口切りとともに柑橘(ｶﾝｷﾂ)ポン酢で余すところなくキレイにいただきました｡続いて供されたのは今が旬の三陸産の『毛蟹(ｹｶﾞﾆ)』の甲羅詰(ｺｳﾗﾂﾞﾒ)を蟹みそとかに酢を使い分け味わい煮物には太平洋の赤いダイヤとも称される『喜知次(ｷﾁｼﾞ)』の煮魚を骨までしゃぶり尽くした後の焼物には岩手県産の『黒毛和牛(ｸﾛｹﾞﾜｷﾞｭｳ)』のシャトーブリアンと『筍(ﾀｹﾉｺ)』の網焼を塩と自家製の焼肉のタレとともに味わい〆は百岡店主イチオシの山葵(ﾜｻﾋﾞ)を強めに効かせた『干瓢巻(ｶﾝﾋﾞｮｳﾏｷ)』と濃厚な海老出汁(ｴﾋﾞﾀﾞｼ)の味噌汁(ﾐｿｼﾙ)とともに味わい〆られました｡料理に合わせていただいた日本酒は東洋美人の純米吟醸酒の限定酒醇道一途に町田酒造特別純米美山錦にごり酒､鳳凰美田の無濾過純米吟醸酒をもっきりスタイルで味合わせていただきました｡居酒屋を名乗りながらも割烹に準じた料理とツぼを抑えられた日本酒で視覚と味蕾を楽しませてくれる味の店『いわし』さん｡地元客は勿論のこと出張で来盛された方々にも絶大なる支持をされている予約必須の超人気店です｡

2

毛蟹甲羅詰

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2

喜知次の煮魚

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2

黒毛和牛のシャトーブリアンと筍の網焼

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2

黒毛和牛のシャトーブリアンと筍の網焼

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1

黒毛和牛のシャトーブリアンと筍の網焼

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1

黒毛和牛のシャトーブリアンの網焼を塩で

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1

黒毛和牛のシャトーブリアンの網焼をタレで

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1

初鰹の藁炙り

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1

初鰹の藁炙りを岩塩で

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1

初鰹の藁炙りを卸し生姜で

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0

初鰹の藁炙りを和芥子で

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1

初鰹の藁炙りをニンニクで

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1

オニオンスライス

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1

毛蟹甲羅詰

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0

脚肉の下には剥き身がたっぷり

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1

山葵を効かせた干瓢巻と味噌椀

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0

海老出汁の味噌椀

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1

和牛ホルモンの煮込み

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1

蛸の頭の酢の物

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1

鰯煮の奉書巻､小豆の寒天寄せ､田楽豆富､海老旨煮､鶏の挽肉油麩詰め､鮟鱇の肝､山菜の胡麻酢和え

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1

和牛ホルモンの煮込みと蛸の頭の酢の物と先付八寸

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1

和牛ホルモンの煮込みと蛸の頭の酢の物と先付八寸

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0

海蘊酢､鰯煮の奉書巻､小豆の寒天寄せ､田楽豆富､海老旨煮､鶏の挽肉油麩詰め､鮟鱇の肝､山菜の胡麻酢和え

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1

初鰹の藁炙り

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0

初鰹の藁炙り

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0

毛蟹甲羅詰と蟹みそ

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0

喜知次の煮魚

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0

黒毛和牛のシャトーブリアンと筍の網焼

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0

山葵を効かせた干瓢巻と味噌椀

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0

お手塩皿と名入りの割り箸

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0

生ビール

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1

和牛ホルモンの煮込みと蛸の頭の酢の物と先付八寸

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0

東洋美人純米吟醸酒醇道一途

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1

初鰹の藁炙り

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0

東洋美人純米吟醸酒醇道一途

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1

初鰹の藁炙り

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0

東洋美人純米吟醸酒醇道一途

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1

毛蟹甲羅詰と蟹みそ

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0

町田酒造特別純米美山錦にごり

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0

毛蟹甲羅詰と蟹みそとかに酢

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0

町田酒造特別純米美山錦にごり

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1

毛蟹の剥き身をかに酢とともに

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0

毛蟹の剥き身と蟹みそとかに酢

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0

町田酒造特別純米美山錦にごり

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0

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1

毛蟹の剥き身を蟹みそとともに

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1

毛蟹の甲羅

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0

オニオンスライスに和芥子をのせて

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0

毛蟹の甲羅

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0

鳳凰美田無濾過純米吟醸酒

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1

喜知次の煮魚

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0

鳳凰美田無濾過純米吟醸酒

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1

喜知次の煮魚

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0

鳳凰美田無濾過純米吟醸酒

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1

喜知次の煮魚

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1

喜知次の煮魚

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1

黒毛和牛のシャトーブリアンと筍の網焼

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1

黒毛和牛のシャトーブリアンと筍の網焼

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1

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1

山葵を効かせた干瓢巻と味噌椀

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1

味の店いわし外観

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2024/04訪問49回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥6,000～￥7,9991人

ツボを抑えた日本酒と酒を呼ぶ料理…味の店『いわし』

百岡竜司店主が腕を揮われる盛岡で1,2の人気を誇る割烹料理店に準じらた料理が愉しめる味の店『いわし』さんへ定期再訪させていただきました｡いつものＬ字型のカウンター席の末席に席を取らせていただき先ずはサッポロ黒ラベルの生ビールで渇いた喉を潤します｡料理は刺身の盛合せには『女梶木(ﾒｶｼﾞｷ)』のトロに軽く薫香を付けたヅケに『生鯖(ﾅﾏｻﾊﾞ)』､『ボタン海老』に『本鮪(ﾎﾝﾏｸﾞﾛ)』中トロに『曹以(ｿｲ)』の造りの盛合せに『海蘊(ﾓｽﾞｸ)』の酢の物に『鰯(ｲﾜｼ)』煮の奉書巻(ﾎｳｼｮﾏｷ)､『葡萄(ﾌﾞﾄﾞｳ)』の寒天寄せに『海老(ｴﾋﾞ)』の旨煮(ｳﾏﾆ)に『田楽豆富(ﾃﾞﾝｶﾞｸﾄｰﾌ)』の串に『海鼠(ﾅﾏｺ)』酢に『鶏(ﾄﾘ)』の挽肉(ﾋｷﾆｸ)の油麩(ｱﾌﾞﾗﾌ)包みに『真鯵(ｱｼﾞ)』の南蛮漬(ﾅﾝﾊﾞﾝﾂﾞｹ)の先付八寸に『牛ホルモン』と牛蒡(ｺﾞﾎﾞｳ)と人参(ﾆﾝｼﾞﾝ)､蒟蒻(ｺﾝﾁｬｸ)の煮込みと『蛍烏賊(ﾎﾀﾙｲｶ)』と菠薐草(ﾎｳﾚﾝｿｳ)の酢味噌(ｽﾐｿ)の酒を呼ぶ酒肴の数々｡料理に合わせて花陽浴純米吟醸美山錦無濾過生で受止めいただきました｡いずれも美味しかったのですが中でも油麩(ｱﾌﾞﾗﾌ)に鶏(ﾄﾘ)の挽肉(ﾋｷﾆｸ)を射込み味を含ませたものと茶ぶりされた海鼠(ﾅﾏｺ)酢と牛ホルモンの煮込みの三品が白眉でした｡焼物には身がふっくりとした『太刀魚(ﾀﾁｳｵ)』の塩焼で厚焼玉子(ｱﾂﾔｷﾀﾏｺﾞ)に酢取り茗荷(ｽﾄﾞﾘﾐｮｳｶﾞ)と霙卸し(ﾐｿﾞﾚｵﾛｼｿﾞｴ)と『北寄貝(ﾎｯｷｶﾞｲ)』と冬菇椎茸(ﾄﾞﾝｺｼｲﾀｹ)の貝焼(ｶﾔｷ)を鳳凰美田Black Phoenix純米吟醸とともに味わい今が旬の三陸産の『毛蟹(ｹｶﾞﾆ)』の甲羅詰め(ｺｳﾗﾂﾞﾒ)のハーフサイズをかに酢と蟹みそを使い分け味わいつつ､程良い酸味と甘みのたかちよ純米大吟醸氷点貯蔵で迎え打ちました｡蜜柑(ﾐｶﾝ)をイメージさせる造りという日本酒と毛蟹(ｹｶﾞﾆ)の相性の良さは言うまでもなく｡炊合せには小さくかわいい『小鯛(ｺﾀﾞｲ)』と筍(ﾀｹﾉｺ)と菠薐草(ﾎｳﾚﾝｿｳ)を間に挿み〆の食事は『桜海老(ｻｸﾗｴﾋﾞ)』のかき揚げと海老出汁(ｴﾋﾞﾀﾞｼ)の赤だしの椀とごはん｡かき揚げを茶碗のごはんの上にオンザライスして自前の『かき揚げ小丼』としてお腹に収めさせていただきました｡いろいろと愉しませてくれる味の店『いわし』さん｡地元客は勿論のこと出張で来盛された方々にも絶大なる支持をされている予約必須の超人気店です｡

3

女梶木のトロのスモーク生鯖､ボタン海老､本鮪中トロ､曹以の造り

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3

海蘊酢､鰯煮の奉書巻､葡萄の寒天寄せ､海老の旨煮､田楽豆富､海鼠酢､鶏挽肉の油麩包み､真鯵の南蛮漬

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3

牛ホルモンと牛蒡と人参､蒟蒻の煮込み

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3

蛍烏賊と菠薐草の酢味噌

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2

太刀魚塩焼と厚焼玉子

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1

太刀魚塩焼と厚焼玉子

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1

北寄貝と冬菇椎茸の貝焼

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1

毛蟹の甲羅詰ハーフサイズ

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1

毛蟹の甲羅詰ハーフサイズ

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1

小鯛と筍と菠薐草の炊合せ

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1

桜海老のかき揚げ

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1

桜海老のかき揚げの食事セット

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1

桜海老のかき揚げをオン･ザ･ライス

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1

海老出汁の赤だし

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1

先付八寸と向付

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1

太刀魚塩焼と厚焼玉子

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0

北寄貝と冬菇椎茸の貝焼

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0

毛蟹の甲羅詰ハーフサイズ

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0

蓋物

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0

小鯛と筍と菠薐草の炊合せ

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0

桜海老のかき揚げ

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0

桜海老のかき揚げの食事セット

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0

桜海老のかき揚げをオン･ザ･ライス

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0

海老出汁の赤だし

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0

生ビール

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0

先付八寸と向付

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0

花陽浴純米吟醸美山錦無濾過生

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0

花陽浴純米吟醸美山錦無濾過生

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0

太刀魚塩焼と厚焼玉子

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0

花陽浴純米吟醸美山錦無濾過生

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0

鳳凰美田Black Phoenix純米吟醸

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0

北寄貝と冬菇椎茸の貝焼

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0

毛蟹の甲羅詰ハーフサイズ

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0

鳳凰美田Black Phoenix純米吟醸

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0

毛蟹の甲羅詰ハーフサイズ

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0

たかちよ純米大吟醸氷点貯蔵

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0

毛蟹の甲羅詰ハーフサイズ

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0

たかちよ純米大吟醸氷点貯蔵

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0

蓋物

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0

小鯛と筍と菠薐草の炊合せ

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0

桜海老のかき揚げ

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0

海老出汁の赤だし

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0

桜海老のかき揚げ

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0

桜海老のかき揚げをオン･ザ･ライス

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0

品書き

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1

味の店いわし外観

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2024/02訪問48回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

割烹を凌駕する料理とツボを抑えた日本酒…味の店『いわし』

百岡竜司店主が腕を揮われる盛岡で1,2の人気を誇る割烹料理店に準じらた料理が愉しめる味の店『いわし』さんへ定期再訪させていただきました｡いつものＬ字型のカウンター席の末席に席を取らせていただき先ずはサッポロ黒ラベルの生ビールで渇いた喉を潤します｡料理は早獲れ若芽(ﾊﾔﾄﾞﾚﾜｶﾒ)と『玉子豆富(ﾀﾏｺﾞﾄｳﾌ)』､『浅蜊(ｱｻﾘ)』の剥き身(ﾑｷﾐ)と和布蕪(ﾒｶﾌﾞ)の酢の物､茶ぶりした『海鼠酢(ﾅﾏｺｽ)』､『鶏肉(ﾄﾘﾆｸ)』ミンチの油麩(ｱﾌﾞﾗﾌ)包み､『螺貝(ﾂﾌﾞｶﾞｲ)』の旨煮(ｳﾏﾆ)､『鰯(ｲﾜｼ)』の酢締め砧巻(ｷﾇﾀﾏｷ)､お揚げさんと青菜(ｱｵﾅ)の煮浸し(ﾆﾋﾞﾀｼ)､焼き『白子豆富(ｼﾗｺﾄｰﾌ)』牛蒡(ｺﾞﾎﾞｳ)､人参(ﾆﾝｼﾞﾝ)､花麩(ﾊﾅﾌ)､鶏(ﾄﾘ)もも肉の炊合せという酒を呼ぶ先付八寸と本鮪(ﾎﾝﾏｸﾞﾛ)中トロ､曹以(ｿｲ)､ボタン海老(ｴﾋﾞ)､煮蛸(ﾆﾀﾞｺ)､〆鯖(ｼﾒｻﾊﾞ)の向付の御膳からスタート｡其々が美味しかったのは言うまでもありませんが『鰯(ｲﾜｼ)の酢締め砧巻(ｷﾇﾀﾏｷ)』と柔らかさの中にも程良い咀嚼感が残された『海鼠酢(ﾓｽﾞｸｽ)』の二品が白眉でした｡そして三陸産の立派なサイズの『鮑(ｱﾜﾋﾞ)』を丸々一個と三陸産の『真鯛(ﾏﾀﾞｲ)』の腹身の部分を使った『鮑(ｱﾜﾋﾞ)と真鯛』の小鍋立(ｺﾅﾍﾞﾀﾃ)で身体の内側からほっこりと温まった後は大好物の『毛蟹(ｹｶﾞﾆ)』の甲羅詰め(ｺｳﾗﾂﾞﾒ)へと繋がれました｡毛蟹(ｹｶﾞﾆ) の脚肉(ｷｬｸﾆｸ)はそのまま味わい下の剥き身(ﾑｷﾐ)はかに酢や蟹みそとともに味わい一度で三度の味を愉しませていただきました｡焼物には菜花(ﾅﾊﾞﾅ)が添えられた三陸大槌町産の『蝦夷鹿(ｴｿﾞｼｶ)』を焼いたジビエ料理です｡理想的な火入れをされた鹿肉(ｼｶﾆｸ)は柔らかく癖もなくオニオンスライスと卵マスタードソースとともに美味しくいただきました｡そして小腹を満たすために〆は『白海老(ｼﾛｴﾋﾞ)』と『蚕豆(ｿﾗﾏﾒ)』のかき揚げとともにごはんに沢庵(ﾀｸﾜﾝ)､焼海苔(ﾔｷﾉﾘ)と海老(ｴﾋﾞ)の赤だし椀で〆て大満足な夜を過ごさせていただきました｡自らは居酒屋を名乗りつつも近隣に店を構えられる割烹を名乗られる店よりも数段美味しい料理と酒が楽しめる羊の皮を被ったオオカミの如しの『いわし』さん｡人気の秘密は訪れて呑み食べはしてみればわかる筈｡

2

毛蟹の甲羅詰

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2

鮑と真鯛の腹身の小鍋立

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2

鮑と真鯛の腹身の小鍋立

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2

三陸産の鮑

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1

三陸産の真鯛の腹身

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1

毛蟹の甲羅詰

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1

蝦夷鹿のソテー卵マスタードソース

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1

蝦夷鹿のソテー卵マスタードソース

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1

白海老と蚕豆のかき揚げ

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1

玉子豆富､浅蜊と和布蕪の酢の物､海鼠酢､鶏肉ミンチの油麩包み､螺貝の旨煮､鰯の酢締め砧巻､お揚げさんと青菜の煮浸し

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1

牛蒡､人参､花麩､鶏のもも肉の炊合せ

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1

本鮪､曹以､ボタン海老､煮蛸､〆鯖の造り

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1

先付八寸と造りの盛合せと炊合せ

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1

鮑と真鯛の腹身の小鍋立

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0

毛蟹の甲羅詰とかに酢と蟹みそ

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1

白海老と蚕豆のかき揚げ

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1

生ビール

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1

先付八寸と造りの盛合せと炊合せ

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0

磯自慢特別純米酒

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0

鮑と真鯛の腹身の小鍋立

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1

磯自慢特別純米酒

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1

鮑と真鯛の腹身の小鍋立

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0

鳳凰美田純米吟醸

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0

毛蟹の甲羅詰とかに酢と蟹みそ

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0

鳳凰美田純米吟醸

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0

蝦夷鹿のソテー卵マスタードソース

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0

毛蟹の甲羅詰とかに酢と蟹みそ

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0

冩樂純米酒

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0

毛蟹の甲羅詰とかに酢と蟹みそ

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0

冩樂純米酒

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0

澤屋まつもと守破離五百万石純米酒

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0

澤屋まつもと守破離五百万石純米酒

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1

蝦夷鹿のソテー卵マスタードソース

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1

白海老と蚕豆のかき揚げ

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1

食事セット

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1

味の店いわし外観

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2024/01訪問47回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

予約必須盛岡1､2の人気を誇る…『味の店いわし』

1月最終日31日の夜は盛岡で1､2の人気を誇る百岡店主と諸岡料理長が腕を揮われる『味の店いわし』さんへ再訪させていただきました｡席はいつもの百岡店主が腕を揮うＬ字型のカウンター席の末席に取らせていただき肌理細やでキレイな泡で覆われた東北ホップで醸された限定のサッポロ黒ラベルの生ビールで渇いた喉を潤します｡料理は『鴨(ｶﾓ)ロース』の焼浸し(ﾔｷﾋﾞﾀｼ)に里芋(ｻﾄｲﾓ)､椎茸(ｼｲﾀｹ)､人参(ﾆﾝｼﾞﾝ)の炊合せに早採れ若芽(ﾊﾔﾄﾞﾚﾜｶﾒ)と玉子豆富(ﾀﾏｺﾞﾄﾞｳﾌ)の二つの小鉢に『牡蠣(ｶｷ)』の海苔酢和え(ﾉﾘｽｱｴ)金柑(ｷﾝｶﾝ)の寒天寄せ(ｶﾝﾃﾝﾖｾ)､海老(ｴﾋﾞ)の旨煮(ｳﾏﾆ)､芥子の実(ｹｼﾉﾐ)と青海苔(ｱｵﾉﾘ)の二種類の鶏松風(ﾄﾘﾏﾂｶｾﾞ)に『いくら』卸しに焼鰯(ﾔｷｲﾜｼ)と大根(ﾀﾞｲｺﾝ)の砧巻(ｷﾇﾀﾏｷ)､菠薐草(ﾎｳﾚﾝｿｳ)の御浸し(ｵﾋﾀｼ)の先付八寸に『蛸(ﾀｺ)』､『本鮪(ﾎﾝﾏｸﾞﾛ)』､『鮃(ﾋﾗﾒ)』､『間八(ｶﾝﾊﾟﾁ)』､『鯖(ｻﾊﾞ)』の向付の一体型からスタート｡飲物は早々に日本酒へとスイッチ｡先ずは宮寒梅純米吟醸から｡そして山陰境港産の『ずわいがに』の甲羅詰の登場です｡上部には脚肉その下には剥き身が詰められておりカニ酢と蟹みそを使い分け加茂錦の荷札酒の純米大吟醸の生酒を合わせいただきました｡もうこれだれでも大満足｡「これどうですかね？」と『女梶木(ﾒｶｼﾞｷ)』のヅケが振舞われましたが美味しかったです｡蟹の味の余韻に浸る間も無く怒涛の料理が続きます｡焼物には『目抜(ﾒﾇｹ)』の粕漬焼(ｶｽﾂﾞｹﾔｷ)です｡しっかりとした身質で食べ応えのある粕漬(ｶｽﾂﾞｹ)を受け止めるのは仁井田本家のしぜんしゅ生酛たるざけ生酒です｡粕漬(ｶｽﾂﾞｹ)の強い味にも全く負けぬ酒で受止めた後は油物の『ずわいがに』のカニクリームコロッケへと繋がれました｡ベシャメルソースから造られたこのカニクリームコロッケも安定的な美味しさ｡これには広島の烏輪赤いからすの純米酒とともに堪能させていただきました｡締めは『鶏(ﾄﾘ)』の山椒焼(ｻﾝｼｮｳﾔｷ)です｡ごはんと卵黄(ﾗﾝｵｳ)の味噌漬(ﾐｿﾂﾞｹ)､温海蕪(ｱﾂﾐｶﾌﾞ)の漬物(ﾂｹﾓﾉ)と浅蜊(ｱｻﾘ)の味噌汁(ﾐｻｼﾙ)を手搾りの生レモンサワーとともにいただき〆た昨夜の口福な時間に感謝｡盛岡で1､2の人気を誇る『味の店いわし』さん｡昼も二回転､夜も二回転で日に百名の御客さんが連日連夜訪れる超人気店です｡

2

ずわいがにの甲羅詰め

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2

ずわいがにの脚肉は蟹みそとともに

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2

ずわいがにのほぐし身

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2

蛸､本鮪､鮃､間八､鯖の向付

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1

金柑寒天寄せ､海老旨煮､二種の鶏松風､いくら卸しに焼鰯と酢大根の砧巻

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1

いくら卸し

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1

牡蠣の海苔酢和え

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1

牡蠣の海苔酢和え

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1

芥子の実の鶏松風

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1

青海苔の鶏松風

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1

向付と鴨ロースの焼浸しに野菜の炊合せに早採れ若芽と玉子豆富

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1

牡蠣の海苔酢和え､金柑寒天寄せ､海老旨煮､二種の鶏松風､いくら卸しに焼鰯と酢大根の砧巻に菠薐草の御浸し

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1

ずわいがにの甲羅詰め

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1

ずわいがにの甲羅詰めと蟹酢と蟹みそ

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1

ずわいがにの脚肉

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1

ずわいがにの脚肉と蟹みそ

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1

ずわいがにの甲羅詰め

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1

ずわいがにの剥き身

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1

ずわいがにの剥き身

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1

女梶木のヅケ

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1

目抜の粕漬焼

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1

目抜の粕漬焼

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1

ずわいがにのカニクリームコロッケ

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1

ベシャメルソースも手作りです

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1

鶏の山椒焼

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1

ごはん

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1

卵黄味噌漬

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1

ごはんに卵黄味噌漬をオンザライス

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1

浅蜊味噌汁

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1

温海蕪の漬物

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0

鶏の山椒焼もオンザライス

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0

浅蜊の味噌汁

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1

先付八寸と向付

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0

蟹みそ

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0

ずわいがにの甲羅詰めと蟹酢と蟹みそ

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0

女梶木のヅケ

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0

目抜の粕漬焼

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0

ずわいがにのカニクリームコロッケ

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1

鶏の山椒焼と食事一式

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0

生ビール

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1

先付八寸と向付

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1

蟹みそ

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0

宮寒梅純米吟醸

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1

ずわいがにの甲羅詰めと蟹酢と蟹みそ

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0

宮寒梅純米吟醸

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1

ずわいがにの脚肉は蟹みそとともに

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0

加茂錦荷札酒純米大吟醸生酒

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0

女梶木のヅケ

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0

加茂錦荷札酒純米大吟醸生酒

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0

目抜の粕漬焼

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0

仁井田本家しぜんしゅ生酛たるざけ生酒

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0

目抜の粕漬焼

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0

仁井田本家しぜんしゅ生酛たるざけ生酒

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0

ずわいがにのカニクリームコロッケ

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0

烏輪赤いからすの純米酒

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0

ずわいがにのカニクリームコロッケ

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0

烏輪赤いからすの純米酒

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1

ずわいがにのカニクリームコロッケ

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1

レモンサワー

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1

鶏の山椒焼

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0

鶏の山椒焼

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1

鶏の山椒焼と食事一式

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0

料理の品書き

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0

日本酒の品書き①

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0

日本酒品書き②

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1

特別価格の日本酒品書き

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1

味の店いわし外観

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2023/12訪問46回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

美味い料理と旨い酒が愉しめる超人気店…『味の店いわし』

連日連夜満席必至の百岡竜司店主と裏方で腕を揮われる諸岡慶くんと二人で厨房内を回されている盛岡で1､2の人気を誇る『味の店いわし』さんへ再訪させていただきました｡席はいつもの百岡店主の目の前のカウンター席に席を取らせていただき先ずはギン冷えの生ビールで渇いた喉を潤しお任せ料理は『和布蕪酢(ﾒｶﾌﾞｽ)』に『豚肉(ﾌﾞﾀﾆｸ)の鋤煮(ｽｷﾆ)』に焼豆富(ﾔｷﾄｳﾌ)､『真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)』の山椒(ｻﾝｼｮｳ)風味の煮浸し(ﾆﾋﾞﾀｼ)､『鰤(ｲﾜｼ)』の南蛮漬(ﾅﾝﾊﾞﾝﾂﾞｹ)､『螺貝(ﾂﾌﾞｶﾞｲ)』の旨煮(ｳﾏﾆ)､『鰯(ｲﾜｼ)』の梅煮(ｳﾒﾆ)､『いくら』おろし､『青菜(ｱｵﾅ)』の御浸し(ｵﾋﾀｼ)等の先付八寸(ｻｷﾂﾞｹﾊｯｽﾝ)風の前菜盛合せから向付は『塩竈ひがしもの』と称される三陸塩竃産のブランドものの『目鉢鮪(ﾒﾊﾞﾁﾏｸﾞﾛ)』の中トロに軽く湯霜にし飾り包丁が入れられた『鯣烏賊(ｽﾙﾒｲｶ)』､九州産の『赤貝(ｱｶｶﾞｲ)』､北海道産の『海胆(ｳﾆ)』の北は北海道､南は九州から調達された海の幸を山葵(ﾜｻﾋﾞ)と生姜(ｼｮｳｶﾞ)を使い分け味わい｡蒸し物には『毛蟹(ｹｶﾞﾆ)』の甲羅詰め(ｺｳﾗﾂﾞﾒ)と『かにみそ』｡焼物には年末には赤色がおめでたいことから値段が急高騰する太平洋の赤いダイヤと称される『喜知次(ｷﾁｼﾞ)』の塩焼き､そして油物には『毛蟹(ｹｶﾞﾆ)』のカニクリームコロッケをいただきひと通り｡隣席の方々とも意気投合したところ友人の後輩のDr.であることが判りいつもの如く『袖触れ合うも多生の縁』ということで楽しい時間を過ごさせていただいたのでありました｡

1

目鉢鮪の中トロ､鯣烏賊､赤貝､生海胆

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2

目鉢鮪の中トロ､鯣烏賊､赤貝､生海胆

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1

目鉢鮪の中トロ､鯣烏賊､赤貝､生海胆

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1

毛蟹の甲羅詰め

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1

蟹みそ

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1

喜知次焼

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1

喜知次焼

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1

毛蟹のカニクリームコロッケ

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1

和蕪布酢

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1

豚肉の鋤焼と焼豆富

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1

豚肉の鋤焼と和蕪布酢

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1

真鱈の白子の山椒風味煮浸し､鰤の南蛮漬､螺貝旨煮､鰯梅煮､いくら卸し､青菜の御浸し

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1

目鉢鮪の中トロ､鯣烏賊､赤貝､生海胆

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1

毛蟹の甲羅詰めに蟹みそ

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1

喜知次焼

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1

毛蟹のカニクリームコロッケ

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1

先付八寸風の前菜盛合せ

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1

生ビール

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1

先付八寸風の前菜盛合せ

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0

磯自慢純米吟醸

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1

目鉢鮪の中トロ､鯣烏賊､赤貝､生海胆

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0

磯自慢純米吟醸

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1

目鉢鮪の中トロ､鯣烏賊､赤貝､生海胆

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0

宮寒梅純米吟醸

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0

毛蟹の甲羅詰めに蟹みそ

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1

毛蟹の甲羅詰めに蟹みそとカニ酢

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0

宮寒梅純米吟醸

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0

毛蟹の甲羅詰め

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0

宮寒梅純米吟醸

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1

毛蟹の脚肉と蟹みそ

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1

喜知次焼

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0

山形正宗辛口純米

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1

毛蟹のカニクリームコロッケ

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1

山形正宗辛口純米

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1

毛蟹のカニクリームコロッケ

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1

味の店いわし外観

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2023/12訪問45回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

盛岡で1､2の人気を誇る予約必須の人気店…『味の店いわし』

百岡竜司店主が腕を揮う連日満席の盛岡で1､2の人気を誇る予約必須の人気店『味の店いわし』さんへ再訪させていただきました｡席は百岡店主の目の前のカウンター席に席をいただき東北ホップ100％で醸されたサッポロ黒ラベルの生ビールで渇いた喉を潤します｡百岡店主お任せの當夜の料理は和布蕪(ﾒｶﾌﾞ)酢に玉子巻繊(ﾀﾏｺﾞｹﾝﾁﾝ)､蕪(ｶﾌﾞﾗ)に焼白子豆富(ﾔｷｼﾗｺﾄｳﾌ)に昆布(ｺﾌﾞ)の二品と烏賊(ｲｶ)の山椒漬(ｻﾝｼｮｳﾆ)､鰯(ｲﾜｼ)の有馬煮(ｱﾘﾏﾆ)､いくら卸し､葡萄(ﾌﾞﾄﾞｳ)の寒天(ｶﾝﾃﾝ)寄せ､螺貝煮(ﾂﾌﾞｶﾞｲ)､鰤(ﾌﾞﾘ)の南蛮漬(ﾅﾝﾊﾞﾝﾂﾞｹ)､鴨(ｶﾓ)ロース煮､菊菜(ｷｸﾅ)と菠薐草(ﾎｳﾚﾝｿｳ)と椎茸(ｼｲﾀｹ)の御浸し(ｵﾋﾀｼ)の先付八寸､向付には幻の鰹(ｶﾂｵ)とも称される天然ものの『ヤイト鰹(ｶﾂｵ)』と噛むほどに旨味が広がる宮古産の煮蛸(ﾆﾀﾞｺ)､焼物には三陸大船渡産の『穴子(ｱﾅｺﾞ)』の白焼(ｼﾗﾔｷ)､そして今の時期しか味わうことの出来ぬ『香箱蟹(ｺｳﾊﾞｺｶﾞﾆ)』｡更には『真鱈(ﾏﾀﾞﾗ)』と『白子(ｼﾗｺ)』≒『くもこ』の霙鍋(ﾐｿﾞﾚﾅﾍﾞ)の小鍋立(ｺﾅﾍﾞﾀﾃ)｡〆の食事は自家製の『烏賊(ｲｶ)の塩辛(ｼｵｶﾗ)』に有明産の焼海苔(ﾔｷﾉﾘ)と沢庵(ﾀｸﾜﾝ)にごはんと絶品の魚のあら汁をいただきひと通りです｡隣席となった方ともすっかり意気投合し話に夢中になり過ぎて三時間超えの楽しき時間となりました｡佳き店には良き客が集う｡『味の店いわし』さんへは何か見えないものに導かれたんでしょう｡

2

香箱がにの甲羅詰め

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2

穴子の白焼

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2

穴子の白焼(皮目)

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2

真鱈とくもこの霙鍋

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1

ヤイト鰹と煮蛸の造り

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1

ヤイト鰹と煮蛸の造り

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1

ヤイト鰹と煮蛸の造り

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1

玉子けんちんにメカブ酢

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1

烏賊の山椒漬､鰯の有馬煮､いくら卸し､葡萄の寒天寄せ､螺貝煮､鰤の南蛮漬､鴨ロース煮､菊菜と菠薐草と椎茸の御浸し

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1

玉子けんちん

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1

メカブ酢

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1

食事一式

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1

塩辛をオンザライス｡自前で塩辛小丼

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1

先付八寸

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1

ヤイト鰹と煮蛸の造り

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1

ヤイト鰹と煮蛸の造り

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1

ヤイト鰹と煮蛸の造り

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1

穴子の白焼

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1

香箱がにの甲羅詰め

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1

小鍋立

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1

真鱈とくもこの霙鍋

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1

食事一式

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1

先付八寸

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0

生ビール

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1

先付八寸

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1

磯自慢純米吟醸

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1

ヤイト鰹と煮蛸の造り

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1

磯自慢純米吟醸

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1

ヤイト鰹と煮蛸の造り

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1

磯自慢純米吟醸

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1

穴子の白焼

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0

醸し人九平次純米大吟醸黒田庄産山田錦

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1

穴子の白焼

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0

醸し人九平次純米大吟醸黒田庄産山田錦

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1

香箱がにの甲羅詰め

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0

香箱がにの甲羅詰め

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0

鍋島 Harvest Moon

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香箱がにの甲羅詰め

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0

鍋島 Harvest Moon

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0

香箱がにの甲羅詰め

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0

香箱がにの甲羅詰め

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1

香箱がにの甲羅詰め

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0

小鍋立

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0

真鱈とくもこの霙鍋

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1

真鱈とくもこの霙鍋

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1

塩辛をオンザライス｡自前で塩辛小丼

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1

食事一式

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1

味の店いわし外観

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2023/11訪問44回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

割烹よりも割烹らしい居酒屋…味の店『いわし』

百岡竜司店主が腕を揮われる今や盛岡で一､二を争う人気居酒屋『味の店いわし』さんの夜の部に久しぶりに寄せていただきました｡當日も自分が居る間にカウンター席は二回転の入替え｡自分の席はいつもの百岡店主の目の前のカウンターの末席に席を取らせていただきギン冷えの生ビールと先付八寸でスタート｡その内容は紅葉の生麩(ﾅﾏﾌ)が乗せられた玉子巻繊(ﾀﾏｺﾞｹﾝﾁﾝ)､紫甘藍(ﾑﾗｻｷｷｬﾍﾞﾂ)の甘酢漬(ｱﾏｽﾂﾞｹ)に北寄貝(ﾎｯｷｶﾞｲ)の含め煮(ﾌｸﾒﾆ)に和布蕪(ﾒｶﾌﾞ)の二つの小鉢に槍烏賊(ﾔﾘｲｶ)の塩麹漬(ｼｵｺｳｼﾞﾂﾞｹ)に鮭(ｼｬｹ)といくら親子のの紅葉漬(ｺｳﾖｳﾂﾞｹ)､白菜(ﾊｸｻｲ)の胡麻和え(ｺﾞﾏｱｴ)に鶏松風(ﾄﾘﾏﾂｶｾﾞ)の蓮根焼(ﾚﾝｺﾝﾔｷ)､葡萄(ﾌﾞﾄﾞｳ)を収めた寒天寄せ(ｶﾝﾃﾝﾖｾ)､小松菜(ｺﾏﾂﾅ)とビタミン菜と占地茸(ｼﾒｼﾞ)とジャコの油炒めに子持ち鮎(ｺﾓﾁｱﾕ)の山椒焼(ｻﾝｼｮｳﾔｷ)に山菜のミズの瘤(ｺﾌﾞ)に鴨(ｶﾓ)ロースという酒を呼ぶ酒肴の先付八寸からはじまり､向付には戻り鰹(ﾓﾄﾞﾘｶﾞﾂｵ)の藁焼き(ﾜﾗﾔｷ)に鯖(ｻﾊﾞ)､鰤(ﾌﾞﾘ)に本鮪(ﾎﾝﾏｸﾞﾛ)､蛸(ﾀｺ)にボタン海老(ｴﾋﾞ)､そして更には大好きな毛蟹(ｹｶﾞﾆ)を丁寧に剥き甲羅詰(ｺｳﾗﾂﾞﾒ)にした毛蟹(ｹｶﾞﾆ)の箱詰(ﾊｺﾂﾞﾒ)と毛蟹(ｹｶﾞﾆ)の蟹(ｶﾆ)みそ､焼物には秋田から直送の鰰焼(ﾊﾀﾊﾀﾔｷ)､秋田では鮮度の高い鰰(ﾊﾀﾊﾀ)は馬の鼻息だけでも食べられるというもの｡中にはぶりっこと呼称されるでろでろと糸を引く卵入り､蒸物には今年最後の最後の食べ収めであろう松茸(ﾏｯﾀｹ)の玉締めに敢えて蒲鉾(ｶﾏﾎﾞｺ)を入れる辺りが大衆割烹らしい気取らぬ洒落､そして〆はA-5等級の黒毛和牛(ｸﾛｹﾞﾜｷﾞｭｳ)の端材を使った八丁味噌煮(ﾊｯﾁｮｳﾐｿﾆ)に山椒(ｻﾝｼｮｳ)をたっぷりとふりごはんに沢庵(ﾀｸﾜﾝ)と味噌汁(ﾐｿｼﾙ)とともにいただきました｡「うちは居酒屋だし定食屋ですよ｡」と自らを名乗りつつも盛岡の割烹を名乗られる店よりも余程､割烹らしい仕事をされている『味の店いわし』さん｡予約必須の超人気店にてプチリッチな時間を愉しませていただきました｡

2

毛蟹の甲羅詰め

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2

毛がにのかに味噌

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3

戻り鰹の藁焼き､鯖､鰤､本鮪､蛸､ボタン海老の造り

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3

戻り鰹の藁焼き､鯖､鰤､本鮪､蛸､ボタン海老の造り

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1

紅葉の生麩と玉子巻繊に紫甘藍の甘酢漬

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1

槍烏賊の塩麹漬に鮭といくらの紅葉漬､白菜の胡麻和えに鶏松風の蓮根焼()､葡萄の寒天寄せ､小松菜とビタミン菜と占地茸とジャコの油炒めに子持ち鮎の山椒焼に山菜のミズの瘤､鴨ロース

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1

めかぶに北寄貝の含め煮

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2

子持ち鮎の山椒焼と鴨ロース

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2

鰰焼

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2

ぶりっこと称さえる卵もたっぷり

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2

鰰焼

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2

松茸の玉締め

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2

黒毛和牛の八丁味噌煮

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2

黒毛和牛の八丁味噌煮

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1

先付前菜

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1

戻り鰹の藁焼き､鯖､鰤､本鮪､蛸､ボタン海老の造り

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1

毛蟹の甲羅詰め

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1

毛蟹の甲羅詰めと蟹みそとかに酢

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1

毛蟹の甲羅詰め

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0

毛がにのかに味噌

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0

鰰焼

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0

蒸し物

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0

松茸の玉締め

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0

黒毛和牛の八丁味噌煮

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0

食事セット

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0

生ビール

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0

先付前菜

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0

山形正宗辛口純米

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0

戻り鰹の藁焼き､鯖､鰤､本鮪､蛸､ボタン海老の造り

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0

山形正宗辛口純米

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0

毛蟹の甲羅詰め

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0

毛蟹の甲羅詰めと蟹みそと蟹酢

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1

一白水成特別純米酒

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0

毛蟹の甲羅詰め

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1

一白水成特別純米酒

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0

毛がにのかに味噌

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1

毛蟹の甲羅詰めと蟹みそと蟹酢

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0

鰰焼

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1

冩樂純米吟醸

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0

鰰焼

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0

蒸し物

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0

松茸の玉締め

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0

冩樂純米吟醸

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0

蒸し物

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1

松茸の玉締め

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1

黒毛和牛の八丁味噌煮

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1

食事セット

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1

味の店いわし外観

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2023/10訪問43回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク-

￥1,000～￥1,9991人

盛岡で１､2の大人気店のランチも凄い…味の店『いわし』

ランチはどうしても行きたかったので時間帯を13時30分過ぎにずらし百岡店主が腕を揮われる『味の店いわし』さんにて久しぶりにランチをいただきました｡ランチメニューは「もう秋もおわりなんですがすいません」の空き食材盛り込み!!という秋S､Ｐ定食 1,500yenからはじまり新しい親子丼 1,000yen､お刺身盛り合わせ定食 1,400yen､わら炙り鰹タタキねぎ塩すだち定食 1,000yen､特大エビフライと鯵フライ定食 1,200yen､鯵フライタルタル定食 1,000yen､海老フライタルタル定食 1,000yen､豚ロースかつ定食 920yen､豚ロースガーリックステーキ定食 920yen､鶏の唐揚げ定食 900yen､金華鯖焼き定食 1,000yen､ホッケ開き定食 970yen､赤魚焼き定食 1,280yen､真鯛カブト煮定食 950yen､牛あらびきメンチカツ定食 1,080yenというラインナップの中から一丁目一番地の場所に書き記されていたき記されていた秋S､Ｐの定食に惹かれつつも生ビールを思わず頼みそうになっちゃいそうで藁炙り(ﾜﾗｱﾌﾞﾘ)の『鰹(ｶﾂｵ)たたき』の定食をオーダー｡程無くして供された定食は主菜には藁焼きの薫香が鼻腔を刺激する厚切りの鰹(ｶﾂｵ)のたたきには大根(ﾀﾞｲｺﾝ)の褄(ﾂﾏ)ではなく胡麻油(ｺﾞﾏｱﾌﾞﾗ)で和えた葱(ﾈｷﾞ)の刻みの上に四切れ､その脇には酢橘(ｽﾀﾞﾁ)と和芥子(ﾜｶﾞﾗｼ)が添えられ擬製豆富(ｷﾞｾｲﾄｰﾌ)や椎茸(ｼｲﾀｹ)に夕顔(ﾕｳｶﾞｵ)､人参(ﾆﾝｼﾞﾝ)に生麩(ﾅﾏﾌ)の炊合せ､に鹿尾菜(ﾋｼﾞｷ)と大豆(ﾀﾞｲｽﾞ)の煮物の二つの小鉢に津志田芋(ﾂｼﾀﾞｲﾓ)と称される里芋(ｻﾄｲﾓ)を使った醤油仕立ての芋の子汁(ｲﾓﾉｺ)と呼称されている椀物につぼ漬にごはんに水菓子の葡萄(ﾌﾞﾄﾞｳ)の寒天(ｶﾝﾃﾝ)寄せという内容｡これで千円とは良心的過ぎです｡更には百岡店主より「おかず足りてますか？」と山椒を利かせた子持ち鮎のサーヴィスをいただき有難く美味しくいただきました｡最近は「毎日､朝8時に出て仕込みしないと間に合わないですけど何とか身体が耐ってます」と笑いながら話す百岡店主｡その努力は店の忙しさを支えているのは明白なことかと｡今では盛岡では多分､一､二の人気店であろう『味の店いわし』さん｡年末に向け益々忙しくなることでしょう｡

1

藁炙り鰹のたたき

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2

和芥子とともにいただきます

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2

擬製豆富､椎茸､夕顔､人参､生麩の炊合せ

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2

津志田芋の芋の子汁

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1

ごはん

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1

わら炙り鰹タタキねぎ塩すだち定食

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1

子持ち鮎のサーヴィス

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1

ごはん

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1

子持ち鮎

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1

わら炙り鰹タタキねぎ塩すだち定食

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1

キレイに完食

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1

箸袋

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1

わら炙り鰹タタキねぎ塩すだち定食

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1

キレイに完食

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1

昼の品書き

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1

味の店いわし外観

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2023/10訪問42回目

4.1

料理・味3.5
サービス4.5
雰囲気3.8
CP4.0
酒・ドリンク4.5

￥6,000～￥7,9991人

旬の素材と秀逸な日本酒を愉しむ…味の店『いわし』

そして夜は連日満席必須の人気店の百岡竜司店主と裏方で腕を揮われる諸岡慶くんと二人で厨房内を回されている『味の店いわし』さんへ久しぶりに友人の予約にて再訪させていただきました｡百岡店主の目の前のカウンター席に席をいただき生ビールで乾杯をし渇いた喉を潤しスタート｡鮭(ｼｬｹ)といくらの紅葉漬(ｺｳﾖｳﾂﾞｹ)に蛍烏賊(ﾎﾀﾙｲｶ)の溜まり漬､鶏肉(ﾄﾘﾆｸ)の松風(ﾏﾂｶｾﾞ)の松葉串(ﾏﾂﾊﾞｸｼ)に御浸し(ｵﾋﾀｼ)やオクラに甘露梅(ｶﾝﾛｳﾒ)の寒天寄せ(ｶﾝﾃﾝﾖｾ)に香ばしい子持ちの魚の燻製焼(ｸﾝｾｲﾔｷ)にめかぶ酢に擬製豆腐(ｷﾞｾｲﾄﾞｰﾌ)の小鉢の前菜八寸風の酒肴に鰹(ｶﾂｵ)好きには堪らぬ藁焼き(ﾜﾗﾔｷ)された鰹(ｶﾂｵ)のたたきを和芥子(ﾜｶﾞﾗｼ)と醤油で味わい｡椀物代わりに其々一脚で供された松茸(ﾏｯﾀｹ)に津志田芋(ﾂｼﾀﾞｲﾓ)と呼称される里芋(ｻﾄｲﾓ)に存在化のある岩手県産の牛肉に野蜀葵(ﾐﾂﾊﾞ)の山形の芋煮鍋(ｲﾓﾆﾅﾍﾞ)をも彷彿させる松茸(ﾏｯﾀｹ)入りの小鍋立(ｺﾅﾍﾞﾀｹ)､焼物にはお腹がぷっくりと膨らんだ子持ち鮎(ｱﾕ)に香ばしく焼かれた帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)と唐墨(ｶﾗｽﾐ)を香ばしい焼海苔(ﾔｷﾉﾘ)で巻いた磯辺巻(ｲｿﾍﾞﾏｷ)風のアテや自家製のタルタルとともに味わう鮭(ｼｬｹ)のフライとともに醸し人九平次純米大吟醸赤磐産雄町に鍋島純米吟醸赤磐雄町の呑み比べをし今回はこれにてサクッと気持ち良く〆させていただいたのでありました｡盛岡の中心街の一本裏手の立地に店を構えられている『味の店いわし』さんですが周囲の『ドーミーイン』さんや『ホテルエース』さん､『アートホテル』さんへ宿泊されている県内外のお客さんと地元客とで日々賑わいを見せる昼は定食屋さんとして夜は居酒屋以上割烹に準じた呑み喰い処として二毛作営業をされている『味の店いわし』さん｡開店から間もなく半月ぐらいで三年目を迎えられます｡確固たる人気を不動のものにされたことは何よりもうれしい反面､寂しさも感じる複雑な気分です｡

2

鮭といくらの紅葉漬､蛍烏賊の溜まり漬､鶏肉の松風の松葉串､御浸しやオクラに甘露梅の寒天寄せに香ばしい子持ちの魚の燻製焼､めかぶ酢に擬製豆腐

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2

藁焼された香ばしい鰹のたたき

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2

松茸に里芋に岩手県産の牛肉に野蜀葵の鍋

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2

子持ち鮎

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1

鮭フライとタルタルソース

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1

藁焼された香ばしい鰹のたたき

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1

生ビール

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1

前菜八寸風の酒肴に藁焼の鰹のたたき

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1

醸し人九平次純米大吟醸赤磐産雄町

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1

鍋物

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1

松茸に里芋に岩手県産の牛肉に野蜀葵の鍋

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1

松茸に里芋に岩手県産の牛肉に野蜀葵の鍋

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1

醸し人九平次純米大吟醸赤磐産雄町

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1

子持ち鮎

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1

子持ち鮎

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1

鍋島純米吟醸赤磐雄町

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0

帆立貝柱と唐墨の磯辺巻と百岡店主(掲載了承済)

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0

鍋島純米吟醸赤磐雄町

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1

鮭フライとタルタルソース

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1

味の店いわし外観

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2023/04訪問41回目

4.4

料理・味3.8
サービス4.8
雰囲気3.8
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

押しも押されもせぬ盛岡を代表する人気店…『味の店いわし』

盛岡の飲食店で間違いなくトップ３の人気を誇るであろう百岡竜司店主と裏方として百岡店主を支えられる諸岡慶料理長が昼夜押し寄せる百名近い来店客の胃袋を日々満たしている『味の店いわし』さんへ久しぶりに再訪させていただきました｡盛岡では数少ない『全席禁煙』の昼は食事処､夜は割烹に準ずる料理を供される『味の店いわし』さん｡席は百岡店主が腕を揮われるカウンター席のセンターに取らせていただき先ずは肌理細やかな泡で覆われた生ビールで渇いた喉を潤します｡料理はいつもの通りのお任せコースにて｡『毛蟹(ｹｶﾞﾆ)』の甲羅(ｺｳﾗ)詰のハーフサイズと毛蟹(ｹｶﾞﾆ)の『かにみそ』に『本鮪(ﾎﾝﾏｸﾞﾛ)』､『真鯛(ﾏﾀﾞｲ)』､『鰆(ｻﾜﾗ)』に『宮古サーモン』の造りに岩手県産の『生うに』の塩水漬に『筍(ﾀｹﾉｺ)』と壬生菜(ﾐﾌﾞﾅ)と花麩(ﾊﾅﾌ)の炊合せに『目光(ﾒﾋｶﾘ)』の南蛮漬､独活(ｳﾄﾞ)と菊花(ｷｯｶ)を味を含ませた大根(ﾀﾞｲｺﾝ)で包んだ奉書巻(ﾎｳｼｮﾏｷ)風の一品に『螺貝(ﾂﾌﾞｶﾞｲ)』の煮貝､漉き昆布(ｽｷｺﾝﾌﾞ)の煮物に青梅(ｱｵｳﾒ)の寒天(ｶﾝﾃﾝ)寄せの先付八寸からスタート｡其れを受け止めるのは『醸し人九平次』純米大吟醸赤盤産雄町です｡美味い料理に大好きな日本酒で気分はハイテンション｡焼物には一本釣りされた脂ののった『めばる』の塩焼｡焼物と言えば喜知次(ｷﾁｼﾞ)やのどぐろのを奨める店が多い中､魚好きが泣いて悦ぶ白身の王様『めばる』とは流石です｡塩水による浸透圧を使い魚の臭みや余計な水分が抜かれ身はほっくりと焼き上げられており美味しくいただきました｡更には煮魚の『真鯛(ﾏﾀﾞｲ)』の兜煮(ｶﾌﾞﾄﾆ)が供されました｡醤油(ｼｮｳﾕ)で甘じょっぱく煮付られけた真鯛(ﾏﾀﾞｲ)の兜(ｶﾌﾞﾄ)は煮汁が程良く染み込み食べ応えもあり､とても美味で日本酒のグラスを傾ける速度を飛躍的に進むものでした｡油物には『筍(ﾀｹﾉｺ)』と『山菜(ｻﾝｻｲ)』の天ぷらと別皿にて『桜海老(ｻｸﾗｴﾋﾞ)』のかき揚げが供されました｡山菜の天ぷらには蕗の薹(ﾌｷﾉﾄｳ)に山独活(ﾔﾏｳﾄﾞ)の芽に楤ノ芽(ﾀﾗﾉﾒ)の春の訪れを告げるオトナの味わいにサクッとした歯切れが楽しめる筍(ﾀｹﾉｺ)に薄衣を纏わせられた天ぷら､駿河湾産の桜海老(ｻｸﾗｴﾋﾞ)のかき揚げを塩と天出汁(ﾃﾝﾀﾞｼ)を使い分け味わった後は､余りにも美味しそうだった藁焼の『鰹(ｶﾂｵ)』のたたきを二切れ程切っていただき和芥子(ﾜｶﾞﾗﾊ)とともにいただき〆は赤酢(ｱｶｽ)の舎利(ｼｬﾘ)を使い『山葵(ﾜｻﾋﾞ)』を効かせた『干瓢巻(ｶﾝﾋﾟｮｳﾏｷ)』に魚の旨味がｷﾞｭｯと凝縮された『あら汁』､食後の水菓子には甘味の『大福(ﾀﾞｲﾌｸ)』をいただきひと通りとなりました｡料理に合せていただいた酒は『鍋島』純米大吟醸吉川産山田錦に赤盤雄町と山田錦の二種類の純米吟醸酒に『ちえびじん』純米吟醸山田錦にハイボールで気分絶頂で返していただきました｡今では押しも押されもせぬ盛岡を代表する人気店となった『味の店いわし』さん｡事前予約の上､伺われることをオススメします｡

2

毛蟹の甲羅詰(ﾊｰﾌ)とかにみそ

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1

毛蟹の脚肉をかにみそで味わいます

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2

本鮪中トロ､真鯛､鰆の焼霜造りに宮古サーモンの造り

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2

生海胆

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1

筍と壬生菜と花麩の炊合せ

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1

独活と菊花を味を含ませた大根で包んだ奉書巻風

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1

目光の南蛮漬

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1

漉き昆布と人参の炊合せ

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1

螺貝の煮貝

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1

キレイに剥けました

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1

毛蟹の甲羅積めとかにみそと先付八寸

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1

かにみそと毛蟹の甲羅詰(ﾊｰﾌ)

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1

かにみそと毛蟹の甲羅詰(ﾊｰﾌ)

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1

めばるの塩焼

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1

めばるの塩焼

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1

真鯛の兜煮

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1

真鯛の兜煮

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1

筍と山菜の天ぷら

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1

筍と山菜の天ぷら

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1

桜海老と新玉葱のかき揚げ

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1

鰹の藁焼

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1

干瓢巻

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2

干瓢巻

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1

あら汁

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0

大福

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0

かにみそと毛蟹の甲羅詰(ﾊｰﾌ)

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0

めばるの塩焼

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0

真鯛の兜煮

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0

筍と山菜の天ぷら

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0

桜海老と新玉葱のかき揚げ

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0

鰹の藁焼

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0

干瓢巻

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0

あら汁

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0

大福

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0

かにみそと毛蟹の甲羅詰(ﾊｰﾌ)

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0

生ビール

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0

毛蟹の甲羅積めとかにみそと先付八寸

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0

酒器

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0

めばるの塩焼

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0

醸し人九平次純米大吟醸赤盤産雄町

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0

真鯛の兜煮

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0

鍋島純米大吟醸吉川産山田錦

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0

筍と山菜の天ぷら

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0

鍋島純米吟醸赤盤雄町

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0

筍と山菜の天ぷら

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0

桜海老と新玉葱のかき揚げ

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0

鍋島純米吟醸山田錦

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0

鰹の藁焼

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0

鍋島三種

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0

鰹の藁焼を和芥子とともに

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0

干瓢巻

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0

ちえびじん純米吟醸山田錦

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1

あら汁

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1

干瓢巻

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1

大福

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1

ハイボール

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1

味の店いわし外観

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2023/02訪問40回目

4.2

料理・味3.8
サービス4.5
雰囲気3.8
CP4.5
酒・ドリンク4.2

￥8,000～￥9,9991人

予約必須の人気店マニア垂涎ものの日本酒と酒を呼ぶ酒肴…『味の店いわし』

週開け月曜日の夜は友人夫妻のアテンド役にて百岡竜司店主が腕を揮われる盛岡屈指の人気店『味の店いわし』さんへ久しぶりに再訪させていただきました｡先ずはギン冷えの生ビールで再会を祝し乾杯｡料理は百岡店主お任せコースの藁焼(ﾜﾗﾔｷ)された薫香が秀逸な『鰹(ｶﾂｵ)』の土佐造りに『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』に『合鴨(ｱｲｶﾞﾓ)ロース』に焼葱(ﾔｷﾈｷﾞ)が添えられた小鉢等､酒を呼ぶ酒肴が並ぶ先付八寸から順に『毛蟹(ｹｶﾞﾆ)』の甲羅(ｺｳﾗ)詰めに『かにみそ』､焼物にはたっぷりの霙卸しが添えられた『のどぐろ』､国産の『牛すじ』を使った牛すじ豆富(ﾄｳﾌ)､油物には青森県産の稀少な天然『車海老(ｸﾙﾏｴﾋﾞ)』と獅子唐(ｼｼﾄｳ)の天ぷら､炊合せ代わりには『真鯛(ﾏﾀﾞｲ)』の頭のあら炊きを『醸し人九平次』黒田庄山田錦の純米大吟醸､『東洋美人』純米吟醸､『日日』純米酒､『鍋島』吉川産山田錦純米大吟醸､『鍋島』山田錦純米吟醸､『鍋島』赤磐雄町純米吟醸とともに差しつ差されつ酒盃を重ね〆はオミヤの国産の『干瓢(ｶﾝﾋﾟｮｳ)』にたっぷりの山葵(ﾜｻﾋﾞ)を入れた『鉄砲巻(ﾃｯﾎﾟｳﾏｷ)』の折詰をお持たせでいただき気持ち良く酔わせていただき帰えしていただきました｡マニア垂涎ものの日本酒に酒を呼ぶ酒肴の数々｡予約必須の『味の店いわし』さん｡『店内禁煙』で食事を楽しむ環境が整った昼夜ともに人気の佳店です｡

3

毛蟹の甲羅詰めとかにみそ

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2

かにみそと毛蟹の甲羅詰め

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2

のどぐろ焼

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2

のどぐろ焼

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1

天然車海老と獅子唐の天ぷら

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1

天然車海老と獅子唐の天ぷら

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1

牛すじ豆富

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1

真鱈の頭のあら炊き

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1

生ビール

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1

酒を呼ぶ先付八寸

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1

東洋美人』純米吟醸

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1

かにみそと毛蟹の甲羅詰め

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0

東洋美人純米吟醸

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1

かにみそに毛蟹の剥き身を加え

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1

醸し人九平次黒田庄山田錦の純米大吟醸

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1

のどぐろ焼

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0

酒盃

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0

のどぐろ焼

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0

日日純米酒

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0

天然車海老と獅子唐の天ぷら

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0

鍋島吉川産山田錦純米大吟醸

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0

天然車海老と獅子唐の天ぷらを塩で

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0

鍋島山田錦純米吟醸

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0

牛すじ豆富

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0

鍋島赤磐雄町純米吟醸

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1

真鯛のあら炊き

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1

味の店いわし外観

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1

オミヤ

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1

干瓢巻

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0

オミヤとお手元

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1

国産干瓢と山葵の鉄砲巻

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2022/12訪問39回目

4.2

料理・味4.0
サービス4.5
雰囲気3.8
CP4.5
酒・ドリンク4.0

￥10,000～￥14,9991人

師走の贅沢香箱がに尽くしと美味し日本酒…味の店『いわし』

百岡竜司店主が腕を揮われる盛岡屈指の人気居酒屋『味の店いわし』さんへ久しぶりに再訪させていただき贅沢にも『香箱がに三昧』成らぬひとりで香箱蟹(ｺｳﾊﾞｺｶﾞﾆ)を5ハイ相当いただくという前代未聞の『蟹尽くし』を満喫させていただきました｡先ずは盛岡トップクラスの美味しさの生ビールで渇いた喉を潤します｡鰆(ｻﾜﾗ)の焼霜造り､真鯛(ﾏﾀﾞｲ)､ボタン海老(ｴﾋﾞ)､本鮪(ﾎﾝﾏｸﾞﾛ)中トロ､〆鯖(ｼﾒｻﾊﾞ)の刺身の盛合せに真鯵(ｱｼﾞ)の南蛮漬､大根(ﾀﾞｲｺﾝ)の生海苔煮(ﾅﾏﾉﾘﾆ)､小松菜(ｺﾏﾂﾅ)とお揚げさんの炊いたん､絹海蘊(ｷﾇﾓｽﾞｸ)の酢物､鹿尾菜(ﾋｼﾞｷ)と大豆(ﾀﾞｲｽﾞ)の煮物､チェリートマトのレモン煮の寒天(ｶﾝﾃﾝ)寄せ
という前菜お任せ盛合せの後は香箱がにの『甲羅詰め』に『焼き甲羅詰め』､カニ餡で覆われた『蟹の玉締め』にベシャメルソースよりも蟹の分量が多い贅沢な『蟹コロッケ』､〆は『蟹の脚』と『本鮪(ﾎﾝﾏｸﾞﾛ)』のカマトロと『生海胆(ﾅﾏｳﾆ)』の痛風巻とともに浅蜊(ｱｻﾘ)の赤だし椀で締めた口福な時間｡料理に合わせていただいた酒は『阿部勘』純米吟醸､『賀茂金秀』純米吟醸､『東洋美人』純米大吟醸､『鳳凰美田』純米吟醸､『鍋島』純米吟醸とオールスタ―クラスの日本酒の揃い踏み｡當日の夜も店内は満席の2回転営業の『かかし屋』さんに匹敵する客入り｡『店内禁煙』ということもあり女性客が多いのも最大の特徴かと｡完全に盛岡を代表する店へと成長を遂げられた『味の店いわし』さん｡益々の繁盛を祈念致します｡

3

香箱がにの甲羅詰

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1

香箱がにの甲羅詰

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2

焼香箱がにの甲羅詰

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1

焼香箱がにの甲羅詰

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1

焼香箱がにの甲羅詰

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1

香箱がにの甲羅詰と焼香箱がにの甲羅詰

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1

香箱がに甲羅

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1

香箱がにの玉締め

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1

蒸し物

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1

香箱がにの玉締め

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1

香箱がにの蟹クリームコロッケ

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1

香箱がにの蟹クリームコロッケ

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1

香箱がにの蟹クリームコロッケ

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1

香箱がにの蟹クリームコロッケ

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1

中身は蟹だらけ

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1

生ビール

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1

お任せ前菜盛合せ

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1

鰆焼霜､真鯛､ボタン海老､本鮪中トロ､〆鯖の造り

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1

大根の生海苔煮

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1

真鯵の南蛮漬

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1

絹海蘊の酢物

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1

小松菜とお揚げさん

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1

鹿尾菜と大豆の煮物

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1

チェリートマトのレモン煮の寒天寄せ

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1

本鮪カマトロと海胆と香箱がに巻

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1

浅蜊の赤だし椀

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1

本鮪カマトロと海胆と香箱がに巻

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1

浅蜊

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1

浅蜊の貝汁完食

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0

阿部勘純米吟醸辛口

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0

阿部勘純米吟醸辛口

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0

賀茂金秀純米吟醸

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0

賀茂金秀純米吟醸

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0

東洋美人純米大吟醸

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0

東洋美人純米大吟醸

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0

鳳凰美田純米吟醸

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0

鳳凰美田純米吟醸

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0

鍋島純米吟醸

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0

鍋島純米吟醸

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0

12/12 品書き

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1

味の店いわし外観

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2022/09訪問38回目

4.2

料理・味4.0
サービス4.5
雰囲気3.8
CP4.5
酒・ドリンク4.0

￥8,000～￥9,9991人

夜は一品料理で昼は定食で満たしてくれる…『味の店いわし』

週中の木曜日の夜は友人達のアテンド役として百岡店主が腕を揮われる昼は定食､夜は居酒屋以上の料理で眼と舌を愉しませてくれる人気赤丸急上昇中の『味の店いわし』さんへ｡全席満席の大賑わいの中､先ずは盛岡でトップクラスの生ビールで乾杯｡料理は百岡店主のお任せコース｡先付には『鮃(ﾋﾗﾒ)』に『本鮪(ﾎﾝﾏｸﾞﾛ)』の中トロ､『石影貝(ｲｼｶｹﾞｶﾞｲ)』の造りに自家製の『玉子豆富(ﾀﾏｺﾞﾄｳﾌ)』と香ばしく皮目が炙られた『鴨(ｶﾓ)ロース』と『翡翠瓜(ﾋｽｲｳﾘ)』の小鉢､『漉き昆布(ｽｷｺﾝﾌﾞ)』に針生姜(ﾊﾘｼｮｳｶﾞ)が佳き仕事をしている『海蘊酢(ﾓｽﾞｸｽ)』､『小松菜(ｺﾏﾂﾅ)』の御浸し(ｵﾋﾀｼ)に『シャインマスカット』の寒天(ｶﾝﾃﾝ)寄せの前菜の数々｡焼物には釣り物の天然の『鮎(ｱﾕ)』の塩焼､そして蒸籠(ｾｲﾛ)で蒸してほっかほかで供された『ずわいがに』の甲羅詰め(ｺｳﾗﾂﾞﾒ)は二人で1パイ､小鉢には『かにみそ』｡更には岩手県産の『松茸(ﾏｯﾀｹ)』を惜しげもなく使われた『松茸(ﾏｯﾀｹ)の玉締め(ﾀﾏｼﾞﾒ)』にはほぼ1本近い量の『松茸(ﾏﾂﾀｹ)』が使われておりました｡油物には盛岡では滅多に口にすることが出来ぬ『銀宝(ｷﾞﾝﾎﾟｳ)』の天ぷらが供していただきました｡『銀宝(ｷﾞﾝﾎﾟｳ)』は江戸前天ぷらの種の華のひとつであり昔から「江戸っ子たるもの借金してでも銀宝(ｷﾞﾝﾎﾟｳ)を喰え｡銀宝(ｷﾞﾝﾎﾟｳ)を食べずして江戸前天ぷらを語る無かれ」と言われる天種を味わい〆はアメリカロサンゼルス時代には寿司職人として腕を揮われていた百岡店主のスペシャリテのにぎり寿司です｡寿司の根幹を成す舎利は赤酢(ｱｶｽﾞ)使い､寿司種と舎利(ｼｬﾘ)のバランスを敢えて変えた『鮪(ﾏｸﾞﾛ)』の中トロからはじまり仕上げに降り柚子(ﾕｽﾞ)した『烏賊(ｲｶ)』､『海老(ｴﾋﾞ)』､『小鰭(ｺﾊﾀﾞ)』に『穴子(ｱﾅｺﾞ)』の厳選五貫のにぎりと海老出汁(ｴﾋﾞﾀﾞｼ)の味噌椀(ﾐｿﾜﾝ)で締めた美味しく楽しき時間｡料理に合せていただいた日本酒もついつい進み過ぎグラスで『作』､『今西』､『鳳凰美田』､『榮光富士』､『東洋美人』といつの日にも増して美味しくいただきました｡居酒屋の楽しさと割烹の美味しさを同時に楽しむことが出来る『味の店いわし』さん｡岩手屈指の海鮮居酒屋『かかし屋』さんの関根店主を師と仰ぐ人気赤丸上昇中の繁盛店｡『かかし屋』さん同様に席を確実に確保するには事前予約必至です｡

1

蟹みそとずわいがにの甲羅詰

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1

ずわいがにの脚肉

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2

ずわいがにの甲羅詰と蟹みそ

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2

松茸の茶碗蒸し

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1

銀宝の天ぷら

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1

天然鮎の塩焼

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1

鮃､本鮪中トロ､石影貝の造り

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1

自家製玉子豆富

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0

鴨ロースと翡翠瓜

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1

海蘊酢

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1

小松菜の御浸し

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1

漉き昆布

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1

シャインマスカットの寒天寄せ

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1

お任せの酒肴盛合せ

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1

ずわいがにの甲羅詰と蟹みそ

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1

天然鮎の塩焼

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0

生ビール

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0

乾杯

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1

蓋物

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1

松茸の茶碗蒸し

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0

ずわいがにの甲羅詰と蟹みそ

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1

ずわいがにの脚肉

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0

ずわいがにの甲羅詰と蟹みそと松茸の茶碗蒸し

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0

天然鮎の塩焼

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0

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1

鮪中トロ

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1

烏賊降り柚子

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1

海老

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1

小鰭

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1

穴子

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1

海老出汁の味噌椀

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0

今西から

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0

今西

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0

作

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0

鳳凰美田

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0

榮光富士

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0

東洋美人

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2022/08訪問37回目

4.1

料理・味4.0
サービス4.2
雰囲気3.8
CP4.5
酒・ドリンク4.0

￥8,000～￥9,9991人

居酒屋以上割烹に準じた味が愉しめる人気店…『味の店いわし』

盆休みを利用して上洛した今回の京都旅｡六日ぶりに盛岡の寝城へと戻った日の夜は百岡店主が腕を揮われる御近所の『味の店いわし』さんへ｡盛岡では今現在､たぶん此処でしか味わうことが出来ぬであろうヱビスのホワイトプレミアムの瓶ビールで先ずは喉を潤します｡ビールのアテには百岡店主オススメの酒肴盛合せからスタート｡長方形の塗盆に載せて供されたその内容は藁で炙った『鰹(ｶﾂｵ)』の土佐造り(ﾄｻﾂﾞｸﾘ)､『鯵(ｱｼﾞ)』の南蛮漬(ﾅﾝﾊﾞﾝﾂﾞｹ)､葱(ﾈｷﾞ)と韮(ﾆﾗ)入りの『出汁巻玉子(ﾀﾞｼﾏｷﾀﾏｺﾞ)』､『鶏(ﾄﾘ)』もも肉と蓮根(ﾚﾝｺﾝ)､人参(ﾆﾝｼﾞﾝ)､牛蒡(ｺﾞﾎﾞｳ)の根菜(ｺﾝｻｲ)類と蒟蒻(ｺﾝﾆｬｸ)の炊合せ(ﾀｷｱﾜｾ)､『茄子(ﾅｽ)』の揚浸し(ｱｹﾞﾋﾞﾀｼ)に『小松菜(ｺﾏﾂﾅ)』とお揚げさんを炊いたんに『水羊羹(ﾐｽﾞﾖｳｶﾝ)』のおばんざいに造りに箸休めの盛込み｡そして焼物には珍しい子持ちの『太刀魚(ﾀﾁｳｵ)』焼に三陸産の大きな殻付きの『牡蠣(ｶｷ)』は漁師風の蒸し焼牡蠣(ﾑｼﾔｷｶﾞｷ)として味わいに『鮎魚女(ｱｲﾅﾒ)』と『海胆(ｳﾆ)』とミニオクラの炊合せ(ﾀｷｱﾜｾ)､油物には小ぶりのサイズの『真鰈(ﾏｶﾞﾚｲ)』の揚物と二度揚げされた鰈(ｶﾚｲ)の骨煎餅(ﾎﾈｾﾝﾍﾞｲ)と玉蜀黍(ﾄｳﾓﾛｺｼ)の天ぷら､そしてトマトと包丁技が光る錦糸瓜(ｷﾝｼｳﾘ)ならぬジャガイモ素麺(ｿｳﾒﾝ)をいただき〆は赤酢(ｱｶｽﾞ)使いの舎利(ｼｬﾘ)で味わうにぎり寿司は『鮪(ﾏｸﾞﾛ)』の赤身からはじまり『〆鯖(ｼﾒｻﾊﾞ)』､『間八(ｶﾝﾊﾟﾁ)』､『墨烏賊(ｽﾐｲｶ)』､『蒸し海老(ﾑｼｴﾋﾞ)』､『穴子(ｱﾅｺﾞ)』の全六貫と『金目鯛(ｷﾝﾒﾀﾞｲ)』と豆富(ﾄｳﾌ)の潮汁(ｳｼｵｼﾞﾙ)の留め椀(ﾄﾒﾜﾝ)にてひと通り｡料理に合せていただいた日本酒は『仙禽』純米大吟醸無垢､『今西』純米酒備前雄町､『羽根屋』純米吟醸生原酒をいただき気持ち良くしていただきました｡痒いところに手が届く『味の店いわし』さん､今では師匠筋の『かかし屋』さんに次ぐ人気店へとなりました｡事前予約必須の昼は豊富なランチ､夜は居酒屋以上割烹や小料理屋さんに準じた酒肴で愉しませてくれる盛岡の夜を代表する人気店です。

2

間八のにぎり

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2

鮪のにぎり

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2

〆鯖のにぎり

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2

墨烏賊のにぎり

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1

蒸し海老のにぎり

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1

穴子のにぎり

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1

金目鯛と豆富の潮汁

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1

真鰈と玉蜀黍の天ぷら

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1

子持ち太刀魚焼

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1

鮎魚女と海胆とミニオクラの炊合せ

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1

焼牡蠣

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1

トマトとジャガイモ素麺

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1

ヱビスホワイトプレミアム

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1

酒肴盛合せ

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1

ヱビスホワイトプレミアム

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2

酒肴盛合せ

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1

仙禽純米大吟醸無垢

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1

子持ち太刀魚焼

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0

仙禽純米大吟醸無垢

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1

焼牡蠣

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0

今西純米酒備前雄町

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1

鮎魚女と海胆とミニオクラの炊合せ

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0

羽根屋純米吟醸生原酒

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1

真鰈と玉蜀黍の天ぷら

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1

今西純米酒備前雄町

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1

トマトとジャガイモ素麺

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1

味の店いわし外観

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2022/07訪問36回目

4.2

料理・味4.0
サービス4.5
雰囲気3.8
CP4.5
酒・ドリンク4.2

￥8,000～￥9,9991人

日本酒が進む酒肴の数々と〆のにぎりずし…『味の店いわし』

久しぶりに『味の店いわし』さんへ友人とともに寄せていただきました｡最近では岩手最強の海鮮居酒屋『かかし屋』さん同様に予約なしのフリーでの訪問では先ず席は取れません｡すっかり馴染さんも付かれたようで盛岡でも指折りの人気店へとなりました｡１『いわし』ファンとしましては嬉しいような悲しいような複雑な心境です｡友人との再会を祝して盛岡屈指の美味しいギン冷えの生ビールで乾杯｡料理は百岡店主へ予め『本日のオススメ品』でお任せの酒肴の盛合せ等々を予約時に事前にお願いしておりましたので供された料理をいただくだけで何を食べようかと悩む必要は無し｡當日の料理は『鯖(ｻﾊﾞ)の味噌煮(ﾐｿﾆ)』､『牡蠣(ｶｷ)のもと焼』に『冬瓜(ﾄｳｶﾞﾝ)と豆富(ﾄｳﾌ)の揚げ浸し』チーズを軸の代わりに芯にした『チーズ＆玉蜀黍(ﾄｳﾓﾛｺｼ)』､今が旬の『青椒(ﾋﾟｰﾏﾝ)としらす』の小鉢に『鰯(ｲﾜｼ)の南蛮漬(ﾅﾝﾊﾞﾝﾂﾞｹ)』､女性が悦ぶ『シャインマスカットの寒天(ｶﾝﾃﾝﾖｾ)寄せ』に赤酢(ｱｶｽﾞ)の舎利(ｼｬﾘ)を使った『鯖(ｻﾊﾞ)の棒ずし』の酒肴の盛合せからスタート｡向付には天然物の『南鮪(ﾐﾅﾐﾏｸﾞﾛ)』のトロに藁焼(ﾜﾗﾔｷ)きにされた『鰹(ｶﾂｵ)の土佐造り(ﾄｻﾂﾞｸﾘ)』､『蛸(ﾀｺ)の柔らか煮』に『障泥烏賊(ｱｵﾘｲｶ)』の造り｡焼物には岩手県産の渓流の将軍とも称される『虹鱒(ﾆｼﾞﾏｽ)焼』､箸休めに『鰤(ﾌﾞﾘ)のあら炊き』に岩手県産の『黒毛和牛(ｸﾛｹﾞﾜｷﾞｭｳ)の陶板焼(ﾄｳﾊﾞﾝﾔｷ)』と続き〆の食事には天然物の『南鮪(ﾐﾅﾐﾏｸﾞﾛ)』のトロ､同じく天然物の『間八(ｶﾝﾊﾟﾁ)』､『海胆(ｳﾆ)の軍艦巻(ｸﾞﾝｶﾝﾏｷ)』で締めていただきました｡痒い所に手が届くようなとても素晴らしい料理内容に思わず日本酒が進んだのも言うまでもありません｡人気赤丸急上昇中の『味の店いわし』さん｡二度足とならないよう必ず事前予約の上､伺われる事をオススメします｡

3

天然南鮪のトロのにぎり

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3

天然間八のにぎり

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3

生海胆の軍艦巻

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2

牡蠣のもと焼とチーズを芯にした玉蜀黍

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1

鰯の南蛮漬

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1

鯖の棒ずし

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1

ピーマンとしらす

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1

冬瓜と豆富の揚げ浸し

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1

鯖の味噌煮

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1

シャインマスカットの寒天寄せ

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1

生ビール

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1

おすすめ酒肴の六点盛

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1

生ビール

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1

生ビールとおすすめ酒肴の六点盛

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1

天然南鮪のトロ､藁焼きの鰹､『蛸(ﾀｺ)の柔らか煮』に障泥烏賊(ｱｵﾘｲｶ)』の造り

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1

表面張力の妙技

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1

天然南鮪のトロ､藁焼きの鰹､『蛸(ﾀｺ)の柔らか煮』に障泥烏賊(ｱｵﾘｲｶ)』の造り

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2

鳳凰美田純米吟醸 Black Phoenix

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1

虹鱒焼

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1

骨と頭だけ残し

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1

鰤のあら炊き

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1

飛鸞-HIRANうすにごり

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1

黒毛和牛の陶板焼

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1

今西純米酒備前雄町

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1

黒毛和牛の陶板焼

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2022/05訪問35回目

4.3

料理・味4.3
サービス4.5
雰囲気3.8
CP4.5
酒・ドリンク4.3

￥8,000～￥9,9991人

割烹に準じた料理とツボを抑えた日本酒…『味の店いわし』

5月30日の夜は寝城近くの人気店百岡竜司店主が腕を揮われる『味の店いわし』さんへ再訪させていただきました｡席はいつものカウンター席に席を取らせていただきましたが店内は既に満席｡百岡店主も良い顔をして仕事されてます｡やはり繁盛している店は雰囲気が良く居心地も良いもの｡先ずは盛岡トップクラスの美味しさの生ビールで渇いた喉を潤します｡ひと呼吸措いたところで前菜代わりの旬菜盛合せが供されました｡その内容は左上の『曹以(ｿｲ)』の焼浸し(ﾔｷﾋﾞﾀｼ)から順に『蓴菜(ｼﾞｭﾝｻｲ)』､『ウルイ』とお揚げさんの御浸し(ｵﾋﾀｼ)､右下の『女梶木(ﾒｶｼﾞｷ)』の南蛮漬(ﾅﾝﾊﾞﾝﾂﾞｹ)､『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』ポン､『生海胆(ﾅﾏｳﾆ)』､口直しの『葡萄(ﾌﾞﾄﾞｳ)』の寒天(かんてん)寄せの酒を呼ぶ酒肴の数々からスタート｡そして造りには藁焼(ﾜﾗﾔｷ)された薫香が食欲中枢を刺激する『鰹(ｶﾂｵ)』のたたきは生姜(ｼｮｳｶﾞ)と葱(ﾈｷﾞ)の薬味と行者大蒜(ｷﾞｮｳｼﾞｬﾆﾝﾆｸ)醤油(ｼｮｳﾕ)の一度で二度美味しいを愉しみ大好きな『ずわいがに』の甲羅(ｺｳﾗ)詰へと繋がれました｡甲羅(ｺｳﾗ)詰めは供される直前に蒸籠(ｾｲﾛ)で蒸されておりひと肌の温もり｡かに酢とかに味噌を使い分けズワイガニならではの繊細な味と美味しさに暫し陶酔､焼物には北海道羅臼産の超特大サイズの『魚花(ﾎｯｹ)』の開きの一夜干し｡余りにも立派なサイズゆえ半分にして供していただきましたが上質な脂の旨味が味わえる食べ応えのある『魚花(ﾎｯｹ)』で思わず白いごはんが欲しくなる焼魚の後はうっかり画像を撮り忘れてしまいましたが箸休み的に供された自家製の『唐墨(ｶﾗｽﾐ)』､そして締めの食事は『鮃(ﾋﾗﾒ)』の身を贅沢に使った赤だし椀と50㌔サイズの三陸塩竃産の天然『本鮪(ﾎﾝﾏｸﾞﾛ)』のトロと『生海胆(ﾅﾏｳﾆ)』を『赤酢(ｱｶｽﾞ)』の舎利(ｼｬﾘ)を使い簀巻(ｽﾏｷ)で巻いた『うにとろ巻』をいただきひと通りです｡料理に合せてヱビスPremiumWhiteの瓶ビールに『鳳凰美田』純米大吟醸山田錦､『開運』特別純米涼々､『寶釼』純米吟醸酒未来をいただきペロンペロンに気持ち良く帰していただいた昨夜の口福な時間に感謝｡

2

ずわいがにの甲羅詰

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1

ずわいがにの甲羅

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2

うにとろ巻

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2

ホッケの一夜干し

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1

藁焼の鰹のたたき

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1

藁焼の鰹のたたきと行者大蒜醤油

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1

鮟鱇の肝ポン

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1

生海胆

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1

曹以の焼浸し

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1

女梶木の南蛮漬

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1

ウルイとお揚げさんの御浸し

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1

蓴菜

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1

葡萄の寒天寄せ

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1

おすすめ前菜盛合せ

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1

ずわいがにの甲羅詰

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1

うにとろ巻

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1

鮃の身がたっぷりの赤だし椀

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0

おすすめ前菜盛合せ

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0

藁焼の鰹のたたきと行者大蒜醤油

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0

ずわいがにの甲羅詰蟹酢と蟹みそ

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0

ずわいがにの甲羅

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0

うにとろ巻

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0

鮃の身がたっぷりの赤だし椀

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0

生ビールと百岡店主(掲載了承済)

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0

藁焼の鰹のたたき

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0

ヱビスPremiumWhite

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0

藁焼の鰹のたたきと行者大蒜醤油

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0

ヱビスPremiumWhite

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0

藁焼の鰹のたたきと行者大蒜醤油

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0

鳳凰美田純米大吟醸山田錦

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0

ずわいがにの甲羅詰

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1

鳳凰美田純米大吟醸山田錦

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0

ずわいがにの甲羅詰蟹酢と蟹みそ

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0

ずわいがにの甲羅

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0

ずわいがにの甲羅詰と鳳凰美田純米大吟醸山田錦

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1

ずわいがに脚肉

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1

ずわいがに剥き身

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1

開運特別純米涼々

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0

ホッケの一夜干し

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1

開運特別純米涼々

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1

ホッケの一夜干し

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0

ホッケの一夜干しと開運特別純米涼々

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0

うにとろ巻

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1

表面張力の妙技

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0

うにとろ巻

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0

鮃の身がたっぷりの赤だし椀

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0

うにとろ巻と赤だし椀

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1

うにとろ巻

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1

寶釼純米吟醸酒未来

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1

5/30 品書き

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2022/04訪問34回目

4.3

料理・味4.3
サービス4.5
雰囲気3.8
CP4.5
酒・ドリンク4.3

￥6,000～￥7,9991人

走･攻･守三拍子揃った佳店…『味の店いわし』

めでたく35歳の誕生日を迎えられたモモちゃんこと百岡竜司店主が腕を揮われケイちゃんこと諸岡慶くんが給仕と御酒番を務められる『味の店いわし』さんへ定期再訪させていただきました｡當日も全席満席の大賑わいの中､いつものカウンター席に席を取らせていただき先ずは盛岡でも最上位の美味しさを誇る生ビールで渇いた喉を潤し本日オススメの『酒肴盛合せ』をいただきました｡供されたその内容は行者大蒜(ｷﾞｮｳｼﾞｬﾆﾝﾆｸ)と割醤油(ﾜﾘｼｮｳﾕ)で味わう『鰹(ｶﾂｵ)』の造りに今時期には超稀少な内子(ｳﾁｺ)と外子(ｿﾄｺ)たっぷりの『ずわいがに』の雌蟹(ﾒｽｶﾞﾆ)の甲羅詰め､蕨豆富(ﾜﾗﾋﾞﾄｳﾌ)､厚揚(ｱﾂｱｹﾞ)､薩摩揚(ｻﾂﾏｱｹﾞ)､人参(ﾆﾝｼﾞﾝ)､蒟蒻(ｺﾝﾆｬｸ)､鞘豌豆(ｻﾔｴﾝﾄﾞｳ)､鯛の子(ﾀｲﾉｺ)の炊合せ､マスカットの寒天(ｶﾝﾃﾝ)寄せからスタートし焼物には『水鰈(ﾐｽﾞｶﾞﾚｲ)』の一夜干し､煮物代わりに『女梶木(ｵﾝﾅｶｼﾞｷ)』のハーモニカの煮魚､油物には『グリーンアスパラ』の天ぷらを桜塩(ｻｸﾗｼﾞｵ)で味わい､そして岩手県産の『黒毛和牛(ｸﾛｹﾞﾜｷﾞｭｳ)』と葉山葵(ﾊﾜｻﾋﾞ)で味わう牛鍋(ｷﾞｭｳﾅﾍﾞ)の小鍋立(ｺﾅﾍﾞﾀﾃ)から御食事セットを所望｡牛鍋(ｷﾞｭｳﾅﾍﾞ)の牛肉をごはん茶碗にオン･ザ･ライス｡鰤(ﾌﾞﾘ)の身がたっぷりと使われた赤出し椀と燻り雅香(ｲﾌﾞﾘｶﾞｯｺ)､更には『生海胆(ﾅﾏｳﾆ)』と『温玉(ｵﾝﾀﾏ)』も載せてワッシワッシといただきお腹はパンパンにホロ酔いで気持ち良くしていただき終了｡酒呑みのツボを抑えた日本酒の品揃えと割烹レベルの酒を呼ぶ酒肴､更には〆の食事と走･攻･守三拍子揃った『味の店いわし』さん｡盛岡屈指の海鮮居酒屋『かかし屋』さん同様､予約必須の人気店です｡

3

ずわいがにの甲羅詰め

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2

北海道産のずわいの雌蟹

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3

鰹の造り

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3

炊合せ

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3

蕨豆富

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3

マスカットの寒天寄せ

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2

鰹の造りは行者大蒜と割醤油を使い分け

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2

水鰈一夜干焼

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2

女梶木のハーモニカ

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2

煮魚は女梶木のハーモニカ

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2

グリーンアスパラの天ぷら

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2

アスパラの天ぷらは桜塩で

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2

葉山葵と味わう牛鍋

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2

生海胆と温玉

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2

葉山葵で味わう牛鍋

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1

牛肉をオン･ザ･ライス

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2

生海胆と温玉も載せて

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2

ずわいがにの甲羅詰め

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2

酒肴盛合せ

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1

北海道産のずわいの雌蟹

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1

水鰈一夜干焼

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1

女梶木のハーモニカ

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1

グリーンアスパラの天ぷら

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1

アスパラの天ぷらは桜塩で

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1

葉山葵と味わう牛鍋

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1

生海胆と温玉

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1

牛鍋の小鍋立と生海胆と温玉

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0

生ビール

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1

酒肴盛合せ

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0

生ビール

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1

ヱビス PREMIUM WHITE

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1

水鰈一夜干焼

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0

ヱビス PREMIUM WHITE

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1

女梶木のハーモニカ

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0

ヱビス PREMIUM WHITE

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0

東洋美人純米吟醸山田錦

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1

グリーンアスパラの天ぷら

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0

東洋美人純米吟醸山田錦

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1

アスパラの天ぷらは桜塩で

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0

鳳凰美田純米吟醸雄町

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1

鳳凰美田純米吟醸雄町

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1

葉山葵と味わう牛鍋

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2

生海胆と温玉

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1

栄光冨士龍吟虎嘯純米大吟醸

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1

牛鍋の小鍋立と生海胆と温玉

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1

葉山葵と味わう牛鍋

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1

レモンサワー

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2

葉山葵と味わう牛鍋

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2

〆は御食事セット

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1

本日の品書き

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2022/03訪問33回目

4.2

料理・味3.8
サービス4.5
雰囲気3.8
CP4.5
酒・ドリンク4.2

￥6,000～￥7,9991人

昼も夜も鈴なりの客で賑わう佳店…『味の店いわし』

昼は食事処として夜は割烹に勝るとも劣らぬ料理と酒肴で目と舌を楽しませてくれる『味の店いわし』さんにて馴染みの面々とともに久しぶりにL字型のカウンター席を囲ませていただきました｡先ずは盛岡でトップクラスの美味なる生ビールにて乾杯し渇いた喉を潤し料理は北九州産産の筍(ﾀｹﾉｺ)と三陸産の若芽(ﾜｶﾒ)の『若竹煮(ﾜｶﾀｹﾆ)』、富山産の『蛍烏賊(ﾎﾀﾙｲｶ)』と山菜の『ウルイ』の酢味噌(ｽﾐｿ)和え､桜塩(ｻｸﾗｼﾞｵ)で味わう生の桜海老(ｻｸﾗｴﾋﾞ)を使った『桜海老(ｻｸﾗｴﾋﾞ)』のかき揚げに茹でたての蚕豆(ｿﾗﾏﾒ)､割烹店のソレを彷彿させる『蓬豆富(ﾖﾓｷﾞﾄﾞｳﾌ)』に『金柑(ｷﾝｶﾝ)』の蜜煮(ﾐﾂﾆ)の寒天(ｶﾝﾃﾝ)寄せの前菜盛合せから順に千葉県産の『鰹(ｶﾂｵ)』の造りに『鯨(ｸｼﾞﾗ)』の造りは針生姜(ﾊﾘｼｮｳｶﾞ)と卸生姜(ｵﾛｼｼｮｳｶﾞ)と卸大蒜(ｵﾛｼﾆﾝﾆｸ)を使い分けての味くらべ｡そして焼物に『水鰈(ﾐｽﾞｶﾞﾚｲ)』の一夜干し､油物には車海老(ｸﾙﾏｴﾋﾞ)の幼蝦の『才巻海老(ｻｲﾏｷｴﾋﾞ)』の天ぷら､そして三陸産の『毛蟹(ｹｶﾞﾆ)』の甲羅詰(ｺｳﾗﾂﾞﾒ)と蟹味噌(ｶﾆﾐｿ)の檸檬釜(ﾚﾓﾝｶﾞﾏ)､自家製の唐墨(ｶﾗｽﾐ)大根､百岡店主のSpécialitéのにぎり鮨は赤酢(ｱｶｽ)を使った舎利(ｼｬﾘ)で天然ものの『南鮪(ﾐﾅﾐﾏｸﾞﾛ)』の赤身(ｱｶﾐ)､天然物の『真鯛(ﾏﾀﾞｲ)』､『烏賊(ｲｶ)』､『小鰭(ｺﾊﾀﾞ)』､蒸し『海老(ｴﾋﾞ)』､『いくら』の軍艦巻をいただき更には揚げたての『鶏唐揚(ﾄﾘｶﾗｱｹﾞ)』と布海苔(ﾌﾉﾘ)の味噌汁(ﾐｿｼﾙ)と漬物(ﾂｹﾓﾉ)にて締めごはんをいただきました｡店内は満席大盛況の中､YEBISUの白ビールに『東洋美人』の限定酒の純米吟醸酒未来におりがらみ､そして身体にピースのCALPISサワーをいただきペロンペロンの楽しき時間｡居酒屋以上､割烹に準じたしっかりと作り込まれた料理と酒肴に酒呑みのツボを抑えられた日本酒が楽しめる人気店です｡盛岡の中心街の『アートホテル盛岡』､『ドーミーイン盛岡』､『ホテルエース盛岡』の3軒のホテルからいづれも徒歩3分程という地の利もあり地元客と出張客が仲良く肩を並べ夜な夜な賑わう人気店です｡

2

毛蟹甲羅詰

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2

蟹味噌檸檬釜

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2

にぎり寿司

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2

にぎり寿司

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1

鰈一夜干し

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1

才巻海老天ぷら

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1

鰹の造り

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1

鯨の造り

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1

唐墨大根

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1

若竹煮

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1

生桜海老のかき揚げと蚕豆

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1

蛍烏賊とウルイの酢味噌

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1

蓬豆富

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1

金柑の蜜煮の寒天寄せ

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1

鶏の唐揚げ

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1

生ビール

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1

前菜オススメ盛合せ

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1

ヱビス白ビール

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1

鰹の造り

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1

ヱビス白ビール

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0

毛蟹甲羅詰と蟹味噌檸檬釜

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0

東洋美人純米吟醸酒未来

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1

毛蟹甲羅詰

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0

東洋美人純米吟醸酒未来

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0

蟹味噌檸檬釜

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0

東洋美人純米吟醸おりがらみ

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1

鰈一夜干し

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0

東洋美人純米吟醸おりがらみ

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0

才巻海老天ぷら

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0

にぎり寿司

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1

味噌汁と漬物

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1

鶏唐揚げとごはんセット

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1

カルピスサワー

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1

3/28 本日の品書き

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1

味の店いわし外観

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2022/02訪問32回目

4.0

料理・味3.8
サービス4.5
雰囲気3.8
CP3.8
酒・ドリンク4.2

￥6,000～￥7,9991人

美味し酒肴に旨し日本酒で満たしてくれる…『味の店いわし』

2月14日は世の中はSt. Valentine's Dayで盛り上がる中､昼餉は『むら八』さんで『佐助豚(ｻｽｹﾌﾞﾀ)のロースかつ定食』をいただき夜は『開店一周年』を迎えられた百岡竜司店主が腕を揮われる『味の店いわし』さんヘ再訪させていただきました｡席は､いつものカウンター席に席を取らせていただき雑味を感じぬ美味しい生ビールで先ずは渇いた喉を潤しました｡料理は百岡店主お任せの前菜盛合せを所望｡長方形の塗盆に載せ供されたその内容は柚子(ﾕｽﾞ)薫る『白菜(ﾊｸｻｲ)の御浸し(ｵﾋﾀｼ)』､前日の日曜日の釣果 3尾/150尾の岩洞湖(ｶﾞﾝﾄﾞｳｺ)産の公魚(ﾜｶｻｷﾞ)を使った『鰙(ﾜｶｻｷﾞ)の天ぷら』､『鰯(ｲﾜｼ)の梅煮(ｳﾒﾆ)』と人参(ﾆﾝｼﾞﾝ)､大根(ﾀﾞｲｺﾝ)､牛蒡(ｺﾞﾎﾞｳ)の炊合せ､『蛍烏賊(ﾎﾀﾙｲｶ)』の酢味噌(ｽﾐｿ)に酢取り(ｽﾄﾞﾘ)茗荷(ﾐｮｳｶﾞ)､食用の菊花(ｷｯｶ)に菜花(ﾅﾊﾞﾅ)添え､『葡萄(ﾌﾞﾄﾞｳ)の寒天(ｶﾝﾃﾝﾖｾ)寄せ』の色々な旬の味が愉しめる五点盛の先付からスタート｡向付には1.5㌔の『寒鮃(ｶﾝﾋﾞﾗﾒ)』の造り｡身はぶるんぶるんと弾力があり厚めの『縁側(ｴﾝｶﾞﾜ)』から溢れ出る上質な脂の旨味｡そして強肴には百岡店主がFacebookに投稿されていた三陸産の『毛蟹(ｹｶﾞﾆ)』の甲羅詰めと檸檬釜(ﾚﾓﾝｶﾞﾏ)に詰められた『毛蟹(ｹｶﾞﾆ)』の『蟹味噌(ｶﾆﾐｿ)』を福島の『飛露喜』純米吟醸､『冩樂』純米酒のグラスとともにじっくり堪能させていただきました｡開店から一年が経ちコロナ禍のアゲインストの風が吹きつける中でも盛岡屈指の人気店となり昼も夜も鈴なりのお客さんで賑わっていることは『味の店いわし』さんの1ファンとしましてはとても嬉しく思う反面､連日連夜混み過ぎて自分の居場所が無くなってしまったような切なさや淋しさも時として感じます｡開店二年目もきっと更に大きく羽ばたかれることでしょう｡

5

毛蟹甲羅詰め

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3

蟹みそ檸檬釜

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2

毛蟹甲羅詰め一式

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3

寒鮃の造り

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1

鰙天ぷら

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1

白菜御浸し

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1

蛍烏賊酢味噌

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1

鰯の梅煮と炊合せ

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1

葡萄寒天寄せ

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1

鰙天ぷら

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2

生ビール

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1

前菜五点盛

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1

寒鮃の造り

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1

毛蟹甲羅詰め一式

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1

飛露喜純米吟醸

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1

寒鮃の造り

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0

飛露喜純米吟醸

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1

寒鮃の造り

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1

毛蟹甲羅詰め一式

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1

冩樂純米酒

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1

毛蟹甲羅詰め一式

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1

冩樂純米酒

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1

蟹みそ檸檬釜

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1

毛蟹剥き身

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1

360㌘の毛蟹

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1

品書き

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1

2/14 Receipt

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1

味の店いわし外観

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2022/01訪問31回目

4.1

料理・味3.8
サービス4.5
雰囲気3.8
CP4.5
酒・ドリンク4.0

￥5,000～￥5,9991人

開店一周年を迎えられた路地裏の人気店…『味の店いわし』

2021年2月1日に新規Openされた『味の店いわし』さんが栄枯盛衰､盛者必衰の盛岡の中心街の飲食業界にあって確固たる地位を築きつつめでたく『開店一周年』を迎えられました｡當日はOpenから贔屓にされている御常連さんの方々とともに一周年記念の御祝い席に着かせていただきテーブルを一緒に囲ませていただきました｡ギン冷えの瓶ビールで乾杯を済まし御祝酒として用意された『豊盃』の『豊盃米(ﾎｳﾊｲﾏｲ)』で醸された稀少な純米吟醸酒へと移行､更には自発的には先ず滅多に口にすることは無い黒麹仕込みの本格芋焼酎『魔界への誘い』等とともに青森県を代表する高級ブランド牛の『倉石牛(ｸﾗｲｼｷﾞｭｳ)』A-5のサーロインステーキ用の牛肉を南部鉄器のすき焼鍋を使い一枚は鉄鍋焼のステーキとして味わい､もう一枚は『牛鍋(ｷﾞｭｳﾅﾍﾞ)』風のすき煮として絶品の黒毛和牛の牛肉の旨味に堪能させていただき〆のごはんは大きな土鍋で炊きあげられた『海胆(ｳﾆ)』と『鮑(ｱﾜﾋﾞ)』を使った八戸の郷土料理『いちご煮』の炊込みごはんでしっかりと腹ごしらえをさせていただきました｡他にも『味の店いわし』さんの定番料理の天然物の『南鮪(ﾐﾅﾐﾏｸﾞﾛ)』の赤身に中トロ､九州産の『生鯖(ﾅﾏｻﾊﾞ)』や『九絵(ｸｴ)』に北海道産の肉厚な『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』の造りに盛岡や八戸等､旧南部藩(ﾅﾝﾌﾞﾊﾝ)の年末年始の食卓には欠かすことが出来ぬという子持ちの『滑多鰈(ﾅﾒﾀｶﾚｲ)』の煮付や柔らかさの中にも絶妙な咀嚼感が愉しめる『蛸(ﾀｺ)の桜煮(ｻｸﾗﾆ)』､鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)で作られた自家製の『鮟肝豆富(ｱｶｷﾓﾄｰﾌ)』に『浅蜊(ｱｻﾘ)』と青菜(ｱｵﾅ)の御浸し(ｵﾋﾀｼ)に口直しの青梅(ｱｵｳﾒ)の寒天寄せ(ｶﾝﾃﾝﾖｾ)等を酒肴に御祝いのグラスを重ねさせていただき時計の針が24時の日付変更線を過ぎ2月1日となったところで楽しき宴の時間は御開き解散となったのでありました｡盛岡の中心街の一本裏手の立地に店を構えられている『味の店いわし』さんですが周囲の『ドーミーイン』さんや『ホテルエース』さん､『アートホテル』さんへ宿泊されている県内外のお客さんと地元客とで日々賑わいを見せる昼は定食屋さんとして夜は居酒屋以上割烹に準じた呑み喰い処として二毛作営業をされている『味の店いわし』さん｡益々のご繁盛を祈念致します｡

2

子持ち滑多鰈煮付

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2

ﾐﾅﾐ鮪の赤身､中ﾄﾛ､生鯖､九絵､帆立貝柱

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2

蛸の桜煮

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2

鮟肝豆富に倉石牛のすき煮

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1

倉石牛の牛鍋すき煮

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1

倉石牛ｻｰﾛｲﾝの鉄鍋ｽﾃｰｷ

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1

南部鉄器で焼かれる倉石牛

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1

倉石牛ｻｰﾛｲﾝの鉄鍋ｽﾃｰｷ

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1

倉石牛サーロイン

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1

いちご煮炊込みごはん

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1

いちご煮炊込みごはん

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1

豊盃純米吟醸

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1

魔界への誘い

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2021/12訪問30回目

4.4

料理・味4.0
サービス5.0
雰囲気3.8
CP5.0
酒・ドリンク4.0

￥6,000～￥7,9991人

割烹に準じた料理と鮨が愉しめる…『味の店いわし』

昼は定食屋さんとして夜は居酒屋以上割烹店に準じた料理屋さんと鮨屋さんのハイブリッドな顔を持たれる『味の店いわし』さんへ久しぶりに再訪させていただきました｡土曜日の夜は當然のことながら全席満席｡カウンターの末席に席を取らせていただき久方振りに再会した友人達とともに酒盃を傾けさせていただきました｡先ずはギン冷えの赤⭐️(ｱｶﾎﾞｼ)の瓶ビールにて渇いた喉を潤します｡料理は『寒鮃(ｶﾝﾋﾞﾗﾒ)』､『赤烏賊(ｱｶｲｶ)』､『寒鰤(ｶﾝﾌﾞﾘ)』､『南鮪(ﾐﾅﾐﾏｸﾞﾛ)』の造りに真鱈(ﾏﾀﾞﾗ)の『白子(ｼﾗｺ)』の『くもこポン酢』､『玉子豆富(ﾀﾏｺﾞﾄｳﾌ)』に『糸海蘊(ｲﾄﾓｽﾞｸ)』の酢もの､『鴨(ｶﾓ)ロース』に根付きの『芹(ｾﾘ)』､『堀川牛蒡(ﾎﾘｶﾜｺﾞﾎﾞｳ)』に『人参(ﾆﾝｼﾞﾝ)』の炊合せ､『彌猴桃(ｷｳｲ)』と『蜜柑(ﾐｶﾝ)』の寒天(ｶﾝﾃﾝ)寄せの前菜盛合せ｡焼物には『金目鯛(ｷﾝﾒﾀﾞｲ)』あしらいに酢取り茗荷(ﾐｮｳｶﾞ)､そして久々に口にする柴山港の『ズワイガニ』を使った蟹(ｶﾆ)の甲羅焼(ｺｳﾗﾔｷ)です｡兵庫県柴山港『登代栄丸』のピンクのタグ付きのズワイガニです｡盛岡の地でまさか香住の蟹(ｶﾆ)を口にすることが出来るとは夢ゆめ思わず｡甲羅(ｺｳﾗ)ごと火にかけられ熱々のかにみそとほっかほかの蟹(ｶﾆ)の身を良く混ぜ和え『東洋美人』の限定酒純米吟醸愛山醇道一途とともに味わい小腹が空いたところに『いくら』の軍艦巻を一貫､更に『蛸(ﾀｺ)の唐揚(ｶﾗｱｹﾞ)』を二貫揚げていただき『冩樂』純米酒とともに味わい締めは『温海蕪(ｱﾂﾐｶﾌﾞ)』の酢漬けに『浅蜊(ｱｻﾘ)』の赤だし椀とともに『塩辛(ｼｵｶﾗ)』小丼で締めたのでありました｡『味の店いわし』さん本当に痒いところに手が届く佳き店です｡帰りには『秋刀魚(ｻﾝﾏ)の棒ずし』をオミヤで一折造っていただきました｡一日置いて翌日にいただいた『秋刀魚(ｻﾝﾏ)の棒ずし』はしっかりと酢締めされた秋刀魚(ｻﾝﾏ)と赤酢(ｱｶｽ)の舎利(ｼｬﾘ)を使い更に舎利の中には海老(ｴﾋﾞ)で作られた『朧(ｵﾎﾞﾛ)』が射込まれたひと手間掛けられたもの｡外は雪が深々と舞降る盛岡で久々に楽しい土曜日の夜を満喫させていただきました。

2

ずわいがに甲羅焼

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2

金目鯛焼に酢取り茗荷

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2

蛸の唐揚げ

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2

寒鮃､赤烏賊､寒鰤､南鮪の造り

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1

いくら軍艦巻

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1

くもこポン酢

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1

糸海蘊の酢の物

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1

鴨ﾛｰｽに根付の芹

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0

玉子豆富

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1

彌猴桃と蜜柑の寒天寄せ

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1

前菜五点盛

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1

塩辛小丼に温海蕪に浅蜊の赤だし

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1

ｻｯﾎﾟﾛ赤星ﾗｶﾞｰﾋﾞｰﾙ

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1

造りと前菜五点盛

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1

金目鯛焼に酢取り茗荷

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1

兵庫県柴山港『登代栄丸』のピンクのタグ付き

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1

東洋美人純米吟醸愛山醇道一途

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1

ずわいがに甲羅焼

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1

東洋美人純米吟醸愛山醇道一途

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1

いくら軍艦巻と自家製のガリ

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1

いくら軍艦巻

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1

冩樂純米酒

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1

蛸の唐揚げ

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1

蛸の唐揚げ

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1

塩辛小丼に温海蕪に浅蜊の赤だし

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1

冩樂純米酒

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1

12/4 品書き

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1

いちおし香住がに甲羅焼

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1

オミヤ(秋刀魚の棒ずし)

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1

赤酢の舎利に海老の朧

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1

オミヤ①(ありがとうございます)

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1

オミヤ②(御寿司)

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1

オミヤ(秋刀魚の棒ずし)

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1

オミヤ(秋刀魚の棒ずし)

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1

味の店いわし外観

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2021/09訪問29回目

3.9

料理・味4.0
サービス4.0
雰囲気3.5
CP4.0
酒・ドリンク4.0

￥3,000～￥3,9991人

昼に夜にととても重宝する店…『味の店いわし』

コロナ禍再拡大の盛岡には岩手県独自の緊急事態宣言が発令され市内全域の飲食店へはpm20時までの時短営業への通達が出され中心街の飲食店も御多分に漏れず臨時休業や時短営業の店で夜に食事をする場所を探すのもひと苦労｡幸いにも御近所の『味の店いわし』さんへと寄せていただいたのですが店の周囲に『アートホテル』さんや『ドーミーイン』さん､『ホテルエース』さんからいづれも徒歩2～3分の位置にあるというロケーションということもあり自粛営業下の中でも他店を他所眼に店内は満席大盛況｡やはり周囲にホテルが有り休業されている店が多いと何処かにそのハレーションは著るもの｡其の受皿になった感のあるのが『味の店いわし』さんだったのでしょう｡店内は明らかに出張等の県外客が７割以上と思われるいつもとは明らかに異なる客層に些かビビリつつノンアルコールビールとともに『みずの瘤(ｺﾌﾞ)』､『焼き茄子煮浸し(ﾔｷﾅｽﾆﾋﾞﾀｼ)』、柚子(ﾕｽﾞ)香る『蛸(ﾀｺ)ブツの煮浸し(ﾆﾋﾞﾀｼ)』に『鰹(ｶﾂｵ)の酒盗豆腐(ｼｭﾄｳﾄｳﾌ)』等とともに目の前のテレビを視ながらノンアルコールビールの瓶を3本空けて赤酢(ｱｶｽ)使いの舎利(ｼｬﾘ)で味わう『本鮪(ﾎﾝﾏｸﾞﾛ)』赤身(ｱｶﾐ)､振り柚子(ﾌﾘﾕｽﾞ)をした『曹以(ｿｲ)』､軽く酢締め(ｽｼﾞﾒ)にした『鯵(ｱｼﾞ)』に『芝海老(ｼﾊﾞｴﾋﾞ)の朧(ｵﾎﾞﾛ)』を挟んだ江戸前鮨のDNAを感じさせるにぎりと歯切れの良い海苔(ﾉﾘ)で包まれた『本鮪(ﾎﾝﾏｸﾞﾛ)』中トロと『塩海胆(ｼｵｳﾆ)』という百岡店主のSpécialitéの手巻き寿司を軽く摘んでサクッと味わって早々に店を後にしたのでありました。

2

みずの瘤

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2

焼き茄子煮浸し

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2

蛸ブツの煮浸し

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2

鰹の酒盗豆腐

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1

本鮪赤身のにぎり

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1

振り柚子した曹以のにぎり

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1

酢締めの鯵に朧を挿んだにぎり

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1

本鮪中ﾄﾛと塩海胆の手巻き

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1

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

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1

PREMIUM ALCOHOL FREE

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1

焼き茄子煮浸し

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1

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

蛸ブツの煮浸し

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1

PREMIUM ALCOHOL FREE

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1

鰹の酒盗豆腐

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1

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙを3本空けました

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2021/08訪問28回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク-

～￥9991人

費用対満足度が高過ぎるSpecialな定食…『味の店いわし』

何かと足を向ける機会が多い御近所の『味の店いわし』さんにランチをいただき再訪させていただきました｡今回は王道の定食メニューの中から一番人気の『鮪(ﾏｸﾞﾛ)ホホ肉照焼き』の定食850yen＋『鶏(ﾄﾘ)の唐揚げ』2個100yenを追加した定食をごはん大盛でお願いしました｡待つ事､10分余りで注文の品が席に運ばれてきました｡長方形の塗盆の上には主菜の『鮪(ﾏｸﾞﾛ)ホホ肉照焼き』に副菜に『造り三種盛』に『鰻(ｳﾅｷﾞ)の卓袱巻(ｼｯﾎﾟｸﾏｷ)』に『浅利(ｱｻﾘ)の味噌椀』に山盛りのマンガ盛ごはんに胡瓜(ｷｭｳﾘ)の漬物に追加注文した『鶏(ﾄﾘ)の唐揚げ』に水菓子の『フルーツトマト蜜煮(ﾐﾂﾆ)の寒天寄せ(ｶﾝﾃﾝﾖｾ)』のSpecialな定食をいただきました｡主菜の『鮪(ﾏｸﾞﾛ)ホホ肉照焼き』は豊洲市場から直接仕入れられている天然物の『ミナミマグロ』の頰肉(ﾎﾎﾆｸ)に薄力粉を薄く纏わせ玉葱スライスとともにたっぷりのバターを使いソテーされたごはんが進み過ぎる一品｡『造り三種盛』には『鰹(ｶﾂｵ)』赤身､『鰆(ｻﾜﾗ)』焼霜､三陸宮古産の『サーモン』の三種｡一見､信田巻(ｼﾉﾀﾞﾏｷ)か擬製豆腐(ｷﾞｾｲﾄｳﾌ)に見えた巻簾(ﾏｷｽ)で巻かれた一品は刻まれた鰻(ｳﾅｷﾞ)の蒲焼(ｶﾊﾞﾔｷ)､椎茸(ｼｲﾀｹ)､木耳(ｷｸﾗｹﾞ)､人参(ﾆﾝｼﾞﾝ)と卵(ﾀﾏｺﾞ)で造られた『鰻(ｳﾅｷﾞ)の卓袱巻(ｼｯﾎﾟｸﾏｷ)』に揚げたて熱々の『鶏(ﾄﾘ)の唐揚げ』という充実し過ぎる副菜陣｡この味このボリュームで懐に優しい950yenの値段は毎日でも通いたくなる魅力があります｡水菓子のフルーツトマト蜜煮(ﾐﾂﾆ)の寒天寄せ(ｶﾝﾃﾝﾖｾ)等､女性の方々にも嬉しい内容と思われますが近隣で働かれている女性のお客さんが頓に増えてきているのは紛れもない事実です。

2

鮪頬肉の照焼き

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2

鰹赤身､鰆焼霜､宮古ｻｰﾓﾝの造り

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2

追加した鶏の唐揚げ

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1

ごはんの大盛は無料

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1

浅蜊の味噌椀

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1

一見､信田巻か擬製豆腐と思いきや

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1

鰻の卓袱巻

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1

ﾌﾙｰﾂﾄﾏﾄの蜜煮寒天寄せ

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1

鮪頬肉の照焼き定食＋鶏の唐揚げ

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2

鮪頬肉の照焼き定食＋鶏の唐揚げ

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1

鶏の唐揚げ2個100yen

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1

鮪ﾎﾎ肉照焼定食850yen

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1

PayPayで支払い

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2021/08訪問27回目

4.0

料理・味3.8
サービス4.2
雰囲気4.0
CP4.0
酒・ドリンク-

～￥9991人

山椒の隠し味がワザアリのかつ丼…『味の店いわし』

前夜『町中華で飲ろうぜ!!』を視て就寝したこともあり翌日のランチは當初『中華』モードでしたが訳あって予定を急遽変更して向かったのが御近所の『味の店いわし』さんです｡席に着きセルフの水をグラスに注ぎひと呼吸措いたところで取敢えずメニューにひと通り目を通してみます｡特に変更は無く定食類は煮魚､焼魚､天ぷら､鮪ホホ肉照り焼き､国産豚のとんかつ､鶏唐揚げ､牛カルビ生姜焼の定番の七種類がいずれも850yen､丼ものはかつ丼､天丼が780yen､鰻(ｳﾅｷﾞ)三色丼850yenの三品｡そして和風出汁(ﾜﾌｳﾀﾞｼ)のカレーライス850yenに和風出汁のカツカレー950yenというラインナッブ｡前回はとてもボリューミーな『和風出汁カツカレー』の大盛をいきぎきましたので今回は丼物の王道の『かつ丼』を無料サーヴィスの『大盛』でオーダー｡程無くして長方形の塗盆で供された注文の品は朱色の漆器の丼で供された主役である『かつ丼』の他に胡瓜(ｷｭｳﾘ)の漬物に『海老出汁(ｴﾋﾞﾀﾞｼ)』の赤だし椀に水菓子の『寒天(ｶﾝﾃﾝ)寄せ』という陣容です｡供されたその『かつ丼』は一般的な煮込みのかつ丼では無く揚げたて熱々のとんかつの上に玉締めした九条ねぎ等を掛けたものでサクッサクとした衣の食感も愉しめるものでした｡山椒(ｻﾝｼｮｳ)の隠し味が効いた甘過ぎる『かつ丼』とは一線を画す味が引締まった美味しい『かつ丼』でした｡食後にはフルーツトマトの蜜煮(ﾐﾂﾆ)を寒天で寄せた水菓子をいただきひと通りです｡この水菓子は女性陣にはきっと嬉しいことでしょう。

2

かつ丼

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2

赤だし椀

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3

胡瓜の漬物

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2

ﾌﾙｰﾂﾄﾏﾄの蜜煮の寒天寄せ

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1

かつ丼

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1

かつ丼

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1

ランチメニュー

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1

かつ丼 780yen

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1

PayPayで支払い

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2021/08訪問26回目

4.3

料理・味3.8
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク-

～￥9991人

満腹満足間違いナシの和風出汁カツカレー…『味の店いわし』

前日のランチは『肉バルサンダー』さんにて『短角牛(ﾀﾝｶｸｷﾞｭｰ)』を使い四元豚(ﾖﾝｹﾞﾝﾄﾝ)の揚げたてのトンカツが横たわったスパイシーなカツカレーをいただはました｡そしてその翌日のランチは『味の店いわし』さんへお目当ての『和風出汁』の『カツカレー』をいただきに寄せていただきました｡席に着き先ずはメニューに目を通しひと通りチェック｡定食類は煮魚､焼魚､天ぷら､鮪ホホ肉照り焼き､国産豚のとんかつ､鶏唐揚げ､牛カルビ生姜焼の定番の七品で煮魚は目抜(ﾒﾇｹ)煮付け､焼魚は金華鯖(ｷﾝｶｻﾊﾞ)か大船渡産の鯵(ｱｼﾞ)の開きの二者択一で新メニューの鯵(ｱｼﾞ)フライという充実したラインナップ｡丼ものはカツ丼､天丼､鰻(ｳﾅｷﾞ)三色丼に鰻丼(ｳﾅﾄﾞﾝ)の並と上の計五品｡そしてお目当ての和風出汁(ﾜﾌｳﾀﾞｼ)のカレーライスに和風出汁のカツカレーというとても目移りしてしまうメニューの構成の中から初志貫徹にて『和風出汁カツカレー』をオーダー｡カレーは辛さ3段階でNormal(ﾉｰﾏﾙ)､Red(ﾚｯﾄﾞ)､青唐Max(ｱｵﾄｳﾏｯｸｽ)の上を行く『青唐辛子(ｱｵﾄｳｶﾞﾗｼ)DoubleMax(ﾀﾞﾌﾞﾙﾏｯｸｽ)』にてお願いしました｡程無くして長方形の塗盆で供された注文の品は蓋付きの漆器丼で供された主菜の他に副菜には『夕顔(ﾕｳｶﾞｵ)』翡翠煮(ﾋｽｲﾆ)に倍増分の『青唐辛子(ｱｵﾄｳｶﾞﾗｼ)』の醤油漬の刻み､胡瓜(ｷｭｳﾘ)の漬物に『本鮪(ﾎﾝﾏｸﾞﾛ)』の山かけに『海老(ｴﾋﾞ)』出汁の赤だし椀という充実した陣容での登場です｡主菜の丼の蓋を外してみますと中には7等分に切り分けれた120㌘の『ロースカツ』にたっぷりの『青唐辛子(ｱｵﾄｳｶﾞﾗｼ)』の刻み漬(ｷｻﾞﾐﾂﾞｹ)､スペイン･ガルシア地方発祥の遠野産の『ピメントス･デ･パドロン』に『菠薐草(ﾎｳﾚﾝｿｳ)』に酢取り『茗荷(ﾐｮｳｶﾞ)』に湯抜き『玉子(ﾀﾏｺﾞ)』という豪華な内容｡和風出汁と謳われた『カレールゥ』は『鰹(ｶﾂｵ)』の二番出汁を主体に『鯖節(ｻﾊﾞﾌﾞｼ)』等の出汁で造られたと思しきもので鰹出汁(ｶﾂｵﾀﾞｼ)の香味と鯖節(ｻﾊﾞﾌﾞｼ)のコクが鼻腔と食欲中枢を刺激するカレールゥで見た目と味のギャップに驚きつつ五味五感を楽しませていただきました｡自分はごはん大盛にサイズアップしていただきましたが流石にボリューム満点です｡難なく完食した自分を見て「大丈夫ですか？」と百岡店主｡「腹が減っては戦は出来ぬ」とすっかり重くなったお腹を抱えて店を後にした昼下がり。

4

和だしｶﾂｶﾚｰ(大盛無料)

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3

海老の赤だし

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4

本鮪山かけ

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3

夕顔翡翠煮

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2

青唐辛子の醤油漬刻み

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3

和出汁ｶﾂｶﾚｰ(Before)

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2

和出汁ｶﾂｶﾚｰ(After)

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2

和出汁ｶﾂｶﾚｰ(Before)

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2

和出汁ｶﾂｶﾚｰ(After)

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2

和だしｶﾂｶﾚｰ(大盛無料)

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2

守備範囲の広いﾗﾝﾁﾒﾆｭｰ

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2

煮魚､焼魚､油物､鰻丼

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2

和だしｶﾚｰ､和だしｶﾂｶﾚｰ

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2

PayPayで支払い

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2

味の店いわし外観

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2021/08訪問25回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥6,000～￥7,9991人

割烹並みの料理で五感を楽しませる…『味の店いわし』

コロナ禍の中､盆休に入ったものの帰省することも何処かへ旅行に出かけることも出来ぬ今年の夏休み｡夕方17時には岩手県独自の『緊急事態宣言』なるものが発表されましたが盆休に入った後の緊急事態宣言の効果は懐疑的に思ったのは決して自分だけでは無いように思います｡現実､盛岡の中心街には帰省客なのか？所謂､コロナ禍疎開なる方々なのか？ツーリストなのか？の判断は自分にはつきませんが明らかに人流の多さが普段のニ､三倍に膨らんでいたハレーションが現れるのは二週間後に一体どうなっているのだろう？などと考えつつ向かった先は､ご近所の『味の店いわし』さんです｡予約していたいつものカウンター席に席を取らせていただき先ずはギン冷えのノンアルコールビールにて渇いた喉を潤します｡料理は『湯上がり娘』という御当地ブランドの『夏豆(ｴﾀﾞﾏﾒ)』の茹であげに『焼茄子(ﾔｷﾅｽ)』のお浸し､『蓴菜(ｼﾞｭﾝｻｲ)』酢の物に国産の『牛すじ』の煮込と『毛蟹(ｹｶﾞﾆ)』のクリームコロッケというスペシャルな先付兼八寸のようなオススメの酒肴五点からスタートです｡向付には天然『本鮪(ﾎﾝﾏｸﾞﾛ)』赤身､『金目鯛(ｷﾝﾒﾀﾞｲ)』､『鰹(ｶﾂｵ)』の腹身､『女梶木(ﾒｶｼﾞｷ)』のトロ､『生鯖(ﾅﾏｻﾊﾞ)』の五点盛を生姜(ｼｮｳｶﾞ)と山葵(ﾜｻﾋﾞ)を使い分け味わい焼物には『真河豚(ﾏﾌｸﾞ)』の『白子(ｼﾗｺ)』を使った『河豚(ﾌｸﾞ)の白子焼(ｼﾗｺﾔｷ)』を所望｡ねっとりと舌に纏わりつく白子の美味しさに酔いしれ油物には居酒屋さんではテッパンの『真烏賊(ﾏｲｶ)』の『下足(ｹﾞｿ)の唐揚げ(ｱﾗｱｹﾞ)』をいただきました｡仕上げに青柚(ｱｵﾕｽﾞ)を削り掛け供される辺りが居酒屋以上割烹並みの料理で愉しませてくれる『味の店いわし』さんStyleです｡そして小腹を満たすために鹿児島県産の『鰻(ｳﾅｷﾞ)』を使い作られた『鰻丼(ｳﾅﾄﾞﾝ)』と鰻丼には欠かすことの出来ぬ『奈良漬(ﾅﾗﾂﾞｹ)』と『山椒(ｻﾝｼｮｳ)』と肝吸いの代わりの汁物でお腹をパンパンに膨らませ食後の水菓子に今が旬の『滝沢西瓜(ﾀｷｻﾞﾜｽｲｶ)』そして冷たい冷茶で締めた愉しき時間を愉しませていただきました｡寝城の御近所に本当に居心地が良く美味しい店が出来て自分の盛岡LIFEの楽しみがまたひとつ増えました｡

2

毛蟹のｸﾘｰﾑｺﾛｯｹ

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1

自家製ﾍﾞｼｬﾒﾙｿｰｽと毛蟹の剥き身

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2

牛すじ煮込み

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1

国産の牛すじ

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1

焼茄子のお浸し

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1

蓴菜､焼茄子､夏豆､牛すじ､毛蟹ｸﾘｰﾑｺﾛｯｹ

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2

本鮪赤身､金目鯛､鰹腹身､女梶木ﾄﾛ､生鯖

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1

真河豚の白子焼

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1

河豚の白子焼を山葵とともに

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1

槍烏賊の下足唐揚げ

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1

鰻丼

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1

鰻丼セット

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1

滝沢西瓜

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1

冷茶

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1

蓴菜､焼茄子､夏豆､牛すじ､毛蟹ｸﾘｰﾑｺﾛｯｹ

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1

本鮪赤身､金目鯛､鰹腹身､女梶木ﾄﾛ､生鯖

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1

真河豚の白子焼

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1

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1

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0

滝沢西瓜

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0

冷茶

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1

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

本鮪赤身､金目鯛､鰹腹身､女梶木ﾄﾛ､生鯖

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1

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

生姜と山葵を使い分け

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1

真河豚の白子焼

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0

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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0

真河豚の白子焼

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1

槍烏賊の下足唐揚げ

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1

滝沢西瓜

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1

ｵﾐﾔの鰻玉飯

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1

出汁巻玉子

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1

ｵﾐﾔ

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1

ｵﾐﾔ

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1

ｵﾐﾔの鰻玉飯

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1

本日のｵｽｽﾒ品書き(左)

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1

本日のｵｽｽﾒ品書き(右)

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1

割烹並みの豊富な品書き

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2021/08訪問24回目

4.3

料理・味3.8
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク-

～￥9991人

土曜日や休日も普段と変わらぬ昼餉がいただける…『味の店いわし』

三連休最終日の8月9日の祝日のランチは寝城から御近所の『味の店いわし』さんへ向かい普段のランチでは時間の関係でなかなか味わうことが出来ぬ『焼魚定食』に狙いを絞り寄せていただきました｡出入口に最も近いカウンター席に席を取り先ずはセルフで注いだ冷水で渇いた喉を潤します｡取敢えず品書きにひと通り目を通してみます｡ランチメニューは基本の『定食』類は主菜の他に副菜が二品にごはん､味噌汁､香の物が付いて850yen｡定食の選択肢は『煮魚』､『焼魚』､『天ぷら』､『鮪ホホ肉照り焼き』､国産豚使用の『とんかつ』､『鶏唐揚げ』､『牛カルビ生姜焼』の七種類で煮魚は『雪駄鰈(ｾｯﾀｶﾚｲ)』で焼魚は『金華鯖(ｷﾝｶｻﾊﾞ)』､丼ものは､かつ丼､天丼が780yen､鰻(ｳﾅｷﾞ)三食丼 850yenの丼もの三種に和だしカレー 850yenに和だしカツカレー 950yen｡更には定食類や丼ものにプラス１のおかずメニューで『鶏の唐揚げ』2ヶ､笹かま天ぷらが各100yen､海老天ぷら1本､穴子の天ぷら2本が各350yen､ごはんの大盛りは無料でおかわりは1杯100yen､味噌汁のおかわりも100yenという食べ手の側に立って考えられた痒い所に手が届くようなメニュー構成となっています｡前述した通り普段は時間の関係でなかなか味わうことの出来ぬ『金華鯖(ｷﾝｶｻﾊﾞ)』の『焼魚定食』をオーダー｡待つこと10分程で長方形の塗り盆に載せ供された注文の品は主菜には宮城金華山沖で獲られ石巻港に水揚げされた脂のりのりの『金華鯖(ｷﾝｶｻﾊﾞ)』の半身に副菜には『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身に『女梶木(ﾒｶｼﾞｷ)』､『鰹(ｶﾂｵ)』の造りに一見､前回と同じ雲白肉(ｳﾝﾊﾟｲﾛｳ)にも見えた其れは山芋(ﾔﾏｲﾓ)の摺流し(ｽﾘﾅｶﾞｼ)を出汁(ﾀﾞｼ)で伸ばしたものにしゃぶしゃぶされた豚肉の薄切りというネバトロな一品｡そして大盛でお願いしたごはんは茶碗にマンガ盛りの山盛りごはんに沢庵(ﾀｸｱﾝ)に浅蜊(ｱｻﾘ)の味噌汁という日本人のDNAを呼び覚ますような内容｡今､盛岡でこれだけ内容充実して美味しい『和定食』を日々供してくれる店は『味の店いわし』さん以外に自分は知りません｡許されることなら毎日でも通いたい店が御近所にある幸せ｡土曜日や休日営業でも普段と変わらぬランチメニューの提供をしていただける盛岡でお気に入りの一軒です。

3

金華鯖焼に副菜二品と沢庵

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3

金華鯖焼

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2

ﾏﾝｶﾞ盛りの大盛ごはん

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3

金華鯖の焼魚定食

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2

ｷﾚｲに完食

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2

金華鯖焼に副菜二品と沢庵

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2

金華鯖の焼魚定食

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2

PayPayで支払い

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2021/08訪問23回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥5,000～￥5,9991人

昼夜ともに美味しい食事が味わえる…『味の店いわし』

當日の夜は當初は三陸/宮古へと遠征をする予定でおりましたが寄せていただく予定をしていた店の近くの店から19名のクラスター感染が発生したので順延を一考された方が良いのでは？と店側からご丁寧な連絡をいただき､その言葉に従うことに｡ということで急遽､予定を変更となり夜に向かったのは寝城近くにあるアメリカ/Los Angelesにて5年余の鮨屋での経験を持たれる百岡店主が腕を揮われる『味の店いわし』さんへ再訪させていただきました｡席はいつものカウンター席の末席に取らせていただき気分だけでも生ビールをということでギン冷えのグラスにノンアルコールビールを注ぎ渇いた喉を潤しスタート｡料理は『海月(ｸﾗｹﾞ)』と胡瓜(ｷｭｳﾘ)と酢取り茗荷(ﾐｮｳｶﾞ)の酢の物に『夕顔(ﾕｳｶﾞｵ)』の翡翠(ﾋｽｲ)煮の鶏(ﾄﾘ)そぼろ掛け､『夏烏賊(ﾅﾂｲｶ)』のホイル焼に『八角(ﾊｯｶｸ)』の田楽(ﾃﾞﾝｶﾞｸ)の本日の店主オススメに天然『本鮪(ﾎﾝﾏｸﾞﾛ)』赤身､『石投(ｲｼﾅｷﾞ)』に『女梶木(ﾒｶｼﾞｷ)』､『鰹(ｶﾂｵ)』に『真鯵(ｱｼﾞ)』の五種六点盛を山葵(ﾜｻﾋﾞ)と生姜(ｼｮｳｶﾞ)を使い分け愉しませていただき更には百岡店主のインシュピレーションから造られた毛蟹(ｹｶﾞﾆ)の甲羅(ｺｳﾗ)に詰め供された三陸産の身厚の大きな『穴子(ｱﾅｺﾞ)』とそろそろ漁期も最終の三陸産の名残の『生海胆(ﾅﾏｳﾆ)』の『穴子(ｱﾅｺﾞ)の海胆焼(ｳﾆﾔｷ)』を酒肴として半分を味わい残り萬分はマンガ盛のような山盛りごはんに『浅蜊(ｱｻﾘ)の味噌汁』､自家製の『烏賊(ｲｶ)の塩辛(ｼｵｶﾗ)』､胡瓜(ｷｭｳﾘ)の芥子漬(ｶﾗｼﾂﾞｹ)の漬物に『焼海苔(ﾔｷﾉﾘ)』にて食事をいただきお腹が充ニ分に満たされたところで店を後にした三連休初日の土曜日の夜｡

2

穴子の海胆焼

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2

海月､胡瓜､茗荷の酢の物

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2

夕顔の翡翠煮鶏そぼろがけ

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2

八角の田楽

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1

夏烏賊のホイル焼

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1

八角田楽､夏烏賊ﾎｲﾙ焼､海月酢の物､夕顔の翡翠煮

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1

真鯵､鰹､石投､女梶木､本鮪赤身

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1

毛蟹の甲羅に詰められた穴子の海胆焼

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1

刺身の盛合せとﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

焼海苔

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1

烏賊の塩辛

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2

マンガ盛のごはん

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1

浅蜊の味噌汁

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1

御食事ｾｯﾄとﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

八角田楽､夏烏賊ﾎｲﾙ焼､海月酢の物､夕顔の翡翠煮

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1

真鯵､鰹､石投､女梶木､本鮪赤身

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1

毛蟹の甲羅に詰められた穴子の海胆焼

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1

御食事ｾｯﾄと塩辛と焼海苔

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1

真鯵､鰹､石投､女梶木､本鮪赤身

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1

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

真鯵､鰹､石投､女梶木､本鮪赤身

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1

SAPPORO PREMIUM ALCOHOL FREE

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1

真鯵､鰹､石投､女梶木､本鮪赤身

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1

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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0

真鯵､鰹､石投､女梶木､本鮪赤身

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0

穴子の海胆焼

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0

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

三陸産の身厚の穴子の海胆焼

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0

ﾉﾝｱﾙｺｰﾙﾋﾞｰﾙ

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1

三陸産の身厚の穴子の海胆焼

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0

御食事ｾｯﾄと塩辛と焼海苔

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1

三陸産の身厚の穴子の海胆焼

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0

品書き

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0

品書き(左)

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0

品書き(右)

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1

味の店いわし外観

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2021/08訪問22回目

4.3

料理・味3.8
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク-

～￥9991人

トリプル Ginger で食欲増進…『味の店いわし』

日中の最高気温が36℃超えの猛暑日となった8月5日の盛岡｡岩手県南では37℃に迫り當日の日中の最高気温の高さは全国で2番目の暑さだったとか？そんな暑い日のランチに向かった先は百岡竜司店主が腕を揮われる『味の店いわし』さんです｡出入口に最も近いカウンター席に席を取り先ずはセルフで注いだ冷水で渇いた喉を潤します｡３日前にも寄せていただいたばかりですが取敢えず品書きにひと通り目を通します｡基本の『定食』類は主菜の他に副菜が二品にごはん､味噌汁､香の物が付いて850yen｡定食の選択肢は『煮魚』､『焼魚』､『天ぷら』､『鮪ホホ肉照り焼き』､国産豚使用の『とんかつ』､『鶏唐揚げ』､『牛カルビ生姜焼』の七種類で煮魚は『雪駄鰈(ｾｯﾀｶﾚｲ)』で焼魚は『金華鯖(ｷﾝｶｻﾊﾞ)』､丼ものは､かつ丼､天丼が780yen､鰻(ｳﾅｷﾞ)三食丼 850yenの丼もの三種に和だしカレー 850yenに和だしカツカレー 950yen｡更には定食類や丼ものにプラス１のおかずメニューで『鶏の唐揚げ』2ヶ､笹かま天ぷらが各100yen､海老天ぷら1本､穴子の天ぷら2本が各350yen､ごはんの大盛りは無料でおかわりは1杯100yen､味噌汁のおかわりも100yenという食べ手の側に立って考えられた痒い所に手が届くようなメニュー構成となっています｡今回は『生姜(ｼｮｳｶﾞ)』で食欲中枢を刺激し『牛カルビ』でスタミナチャージを目指し『牛カルビの生姜焼き』定食850yen＋サイドメニューの『鶏の唐揚げ』100yenを追加したプチリッチな定食をいただきました｡程無くして長方形の塗盆で供された注文の品は主菜の『牛カルビ生姜焼』に副菜には四川料理の『雲白肉(ｳﾝﾊﾟｲﾛｳ)』風の豚バラ肉と薄切り胡瓜(ｷｭｳﾘ)の小鉢に『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身､中トロ､『鰤(ﾌﾞﾘ)』の刺身に胡瓜(ｷｭｳﾘ)の漬物､浅蜊(ｱｻﾘ)の味噌汁にマンガ盛りのような大盛りごはんという陣容です｡『生姜焼(ｼｮｳｶﾞﾔｷ)』≒『豚肉』という構図が頭の中に刷り込まれておりますが『牛肉』の生姜焼も『時雨煮(ｼｸﾞﾚﾆ)』に生姜(ｼｮｳｶﾞ)を加えたありそうでない味わいで頭の中の刷り込みを見事に刷新してくれる味わいでした｡使われている『生姜(ｼｮｳｶﾞ)』は『おろし生姜(ｼｮｳｶﾞ)』と『針生姜(ﾊﾘｼｮｳｶﾞ)』のダブルGinger(ｼﾞﾝｼﾞｬｰ)で予想以上に食欲中枢を刺激｡程良い脂身の甘みと濃いめのタレの味が箸を進める速度を飛躍的に早めてくれました｡追加した『鶏の唐揚げ』は下味に『生姜(ｼｮｳｶﾞ)』隠し味にニンニクが使われたもので揚げたてを生姜焼を食べ終える少し前に後出しで供され熱々を美味しくいただきました｡ランチから『牛肉』に『豚肉』に『鶏肉』と肉三昧のランチを完食し暑さにも負けず夏バテもせず午後からの仕事にしっかり精をだしたのでありました｡

3

牛ｶﾙﾋﾞ生姜焼

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3

本鮪赤身､中ﾄﾛ､鰤の刺身

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3

豚ﾊﾞﾗ肉と胡瓜の雲白肉風の小鉢

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2

ﾏﾝｶﾞ盛の様な大盛ごはん

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2

浅蜊の味噌汁

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2

鶏の唐揚げ

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2

牛カルビ生姜焼き定食

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2

鶏の唐揚げ

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2

牛カルビ生姜焼き定食

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2

鶏の唐揚げ

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2

ランチの品書き

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2021/08訪問21回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク-

～￥9991人

ランチメニューの充実ぶりに目を瞠りました…『味の店いわし』

8月2日､週初めの月曜日のランチは百岡竜司店主が腕を揮われる『味の店いわし』さんへ寄せていただきました｡久しぶりに品書きに目を向けてみますと随分とメニューが増えていることに先ずは驚かされました｡基本の『定食』類には主菜の他に副菜が二品にごはん､味噌汁､香の物が付いて850yen｡定食の選択肢は煮魚､焼魚､天ぷら､鮪ホホ肉照り焼き､国産豚使用のとんかつ､鶏唐揚げ､牛カルビ生姜焼の七種類､更にカツ丼､天丼､鰻(ｳﾅｷﾞ)三食丼､鰻丼(並)､鰻丼(上)の丼物五種に和だしカレーに和だしカツカレーと守備範囲が広くなった品書きの数に比例するように大入り満員の店内に妙に納得｡以前は男性の一人客が多いように感じたものの今では女性客の方が多くなったことも品書きのラインナップが増えた要因なのでしょう｡カレーに多少惹かれつつも今回は久しぶりに『天然ミナミ鮪』のホホ肉を使った『鮪ホホ肉照り焼き』定食850yen＋サイドメニューの『鶏の唐揚げ』100yenを追加した定食をお願いしました｡店内の混み具合から判断し結構時間がかかりそうと思いきや予想に反して10分程で長方形の塗盆に隙間なく並べられた注文の定食が配膳されました｡主菜の『鮪ホホ肉照り焼き』は照焼きと言うよりもバター焼のソテーに近いものであり副菜には先週末の造りのキャリー品の落としと思しき『ボタン海老(ｴﾋﾞ)』に『鰆(ｻﾜﾗ)焼霜(ﾔｷｼﾓ)』､『本鮪(ﾎﾝﾏｸﾞﾛ)』中トロという主菜クラスの内容の副菜と茗荷(ﾐｮｳｶﾞ)と檸檬(ﾚﾓﾝ)が添えられた素麺(ｿｳﾒﾝ)＋外はパリッ中はジュワ〜｡生姜(ｼｮｳｶﾞ)の下味がしっかりと付けられた『鶏の唐揚げ』というプチリッチで食べ応えのあるランチをいただきました｡盛岡の中心街に店を構えられつつ此れだけの素晴らしい内容の定食が千円アンダーでいただける幸せ｡本当に佳き店が身近に出来て有難し｡

3

鮪ﾎﾎ肉照り焼き定食＋鶏の唐揚げ

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2

鮪ホホ肉の照り焼き

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2

副菜の御造り

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2

茗荷と檸檬の涼しげな素麺

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2

鶏の唐揚げ2個100円

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2

鮪ﾎﾎ肉照り焼き定食＋鶏の唐揚げ

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2

鮪ﾎﾎ肉照り焼き定食＋鶏の唐揚げ

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2

ﾗﾝﾁﾒﾆｭｰ其の一

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2

ﾗﾝﾁﾒﾆｭｰ其の弐

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2

味の店いわし外観

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2021/07訪問20回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク-

～￥9991人

痒い所に手が届く究極のおもてなし…『味の店いわし』

7月10日週末土曜日のランチは御近所の『味の店いわし』さんへ｡しかし土曜日のランチ営業は単身赴任の身にとって本当に有難いかぎり｡座り馴れたカウンター席に腰を下ろし先ずは品書きに目を向けてみます｡煮魚､焼魚､天ぷら､一番人気の『鮪(ﾏｸﾞﾛ)ホホ肉照り焼き』にニューフェイスの『国産豚ロースとんかつ』､鶏の唐揚げ､牛肉生姜焼(ｷﾞｭｳﾆｸｼｮｳｶﾞﾔｷ)という850yenの定食類の他に鰻三色丼(ｳﾅｷﾞｻﾝｼｮｸﾄﾞﾝ)､だしカレー850yenに国産とんかつ付だしカレー950yenという真新しい品書きが加わり選択肢が随分と増えておりました｡さて､何をいただこう？久しぶりに『鮪(ﾏｸﾞﾛ)ホホ肉照り焼き』にするか新しく品書きに加えられた『国産豚ロースとんかつ』にしてみるか？と悩み考えているところにカウンター席にひょっこりと顔を出した百岡店主「今日は大きな鯵(ｱｼﾞ)が入ったので品書きには未だ載せてないんですが『鯵(ｱｼﾞ)フライ定食』でも作りましょうか？の言葉に２つ返事でお願いしました｡週末の土曜日の昼ながら店内は満席大盛況｡隣席では美味しそうに生ビールを呑んでいる方々を横目にポンコツ治療中の自分はアルコール類を呑むことは出来ず｡そうこうしてる間に供された『鯵(ｱｼﾞ)フライ定食』｡主菜には身厚の立派な『鯵(ｱｼﾞ)フライ』副菜には『鰹(ｶﾂｵ)の刺身』に色麺が混ざった素麺(ｿｳﾒﾝ)をマヨネーズで和えたシルバーサラダ風の小鉢に『鯵(ｱｼﾞ)フライ』用の自家製のタルタルソース､ごはんに沢庵(ﾀｸｱﾝ)､あら汁の味噌椀(ﾐｿﾜﾝ)という陣容での登場です｡『鯵(ｱｼﾞ)フライ』は自家製のタルタルソース､醤油にソースを使い分け一度で三つの味わいを愉しみながらいただきました｡そして『鯵(ｱｼﾞ)フライ』の下には何と『鶏の唐揚げ』が二個隠されているではありませんか｡これが百岡店主の痒い所に手が届く究極の心配り｡前夜の『某処』での『塩ザンギ』を凌駕する美味しい下味がしっかり付けられた『鶏の唐揚げ』と外はサックサク中はしっとりと蒸し揚げにされた『鯵(ｱｼﾞ)フライ』そして『鰹(ｶﾂｵ)の刺身』と至れり尽くせりの美味しい豪華版の昼餉をいただきました。

5

活け鯵の鯵フライ

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4

鰹の刺身

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4

素麺サラダ

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4

鰹の刺身は勿論、生姜醤油で

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3

鯵フライ定食

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3

自家製のタルタルソースをたっぷり

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3

鯵フライの下には何と鶏の唐揚げ

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2

鯵フライ定食

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2

完食

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2

昼の品書き

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2021/05訪問19回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

割烹を凌駕する料理と旨い酒…『味の店いわし』

2021年のG.Wは帰省する訳でもなく何処かへ旅に出かけるでもなくあっという間に過ぎ去りました｡連休が明けて通常勤務となった5月6日､ランチはクランアント氏とともに中国料理『萬花京』さんで美味しい炒飯をいただき夜に足を向けたのが寝城近くの『味の店いわし』さんです｡前夜は『味楽苑』さんにて美味しい焼肉を満喫した翌日ということもあり身体が自然に美味しい魚貝類を求めるのは自然の摂理かと｡席はいつものカウンター席に席を取らせていただき先ずは盛岡一美味しいと思われる生ビールで渇いた喉を潤しました｡當日のお任せの先付は包丁ワザが冴える『長芋素麺(ﾅｶﾞｲﾓｿｳﾒﾝ)』に『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』のアン肝ポン酢､『磯螺貝(ｲｿﾂﾌﾞｶﾞｲ)の旨煮(ｳﾏﾆ)』に『白ボタン海老(ｴﾋﾞ)の素揚げ』の四点盛からスタートです｡そして向付には表面が香ばしく仕上げられた『鰆(ｻﾜﾗ)の焼霜(ﾔｷｼﾓ)造り』に天然ものの『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身と中トロの三点盛です｡養殖や蓄養モノの本鮪(ﾎﾝﾏｸﾞﾛ)とは一線を画す天然物特有の上品な中トロの脂の甘みと旨味､そして赤身の鉄味とほのかな酸味を愉しませていただいた後には焼物の三陸産の『牡蠣(ｶｷ)の山椒焼(ｻﾝｼｮｳﾔｷ)』と岩手県産『グリーンアスパラ』の黄身地焼(ｷﾐｼﾞﾔｷ)にイタリア/アルバ産の『サマートリュフ』が目の前で削り掛けられたものをいただき締めは自家製のベシャメルソースの味がキラリと光る『毛蟹(ｹｶﾞﾆ)のクリームコロッケ』とごはんと沢庵(ﾀｸｱﾝ)､味噌汁にて締めた口福な時間｡料理に合せていただいたアルコール類は都合､三杯いただいた盛岡一美味しいと思われる生ビールに『飛露喜』に『鍋島』と美味しい料理と旨い酒を堪能させていただきました｡居酒屋のレベルを遥かに超えた割烹並みの料理で眼と舌を愉しませてくれる『味の店いわし』さん｡毎日でも通いたいと思わせてくれる本当に佳き店です｡

5

毛蟹のクリームコロッケ

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3

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4

三陸産牡蠣とｸﾞﾘｰﾝｱｽﾊﾟﾗ焼にｻﾏｰﾄﾘｭﾌ

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2

三陸産牡蠣とｸﾞﾘｰﾝｱｽﾊﾟﾗ焼にｻﾏｰﾄﾘｭﾌ

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2

鰆焼霜､天然本鮪の赤身と中トロ

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2

先付四点盛

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2

鰆焼霜､天然鰆焼霜､天然本鮪の赤身と中トロ本鮪の赤身と中トロ

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2

三陸産牡蠣とｸﾞﾘｰﾝｱｽﾊﾟﾗ焼にｻﾏｰﾄﾘｭﾌ

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1

毛蟹のクリームコロッケ

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0

食事セット

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1

生ビール

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1

鮟鱇の肝肝ポン

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1

磯螺貝旨煮

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1

山芋素麺

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1

生ビール

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1

包丁技が冴える山芋素麺

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1

白ボタン海老素揚げ

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1

先付四点盛

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2

鰆焼霜､天然本鮪の赤身と中トロ

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1

飛露喜特別純米無濾過生原酒

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2

鰆焼霜､天然本鮪の赤身と中トロ

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0

飛露喜特別純米無濾過生原酒

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1

三陸産牡蠣とｸﾞﾘｰﾝｱｽﾊﾟﾗ焼にｻﾏｰﾄﾘｭﾌ

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1

生ビール

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1

三陸産牡蠣とｸﾞﾘｰﾝｱｽﾊﾟﾗ焼にｻﾏｰﾄﾘｭﾌ

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1

グリーンアスパラ

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1

三陸産牡蠣の山椒焼

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1

鍋島純米吟醸赤磐雄町

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1

毛蟹のクリームコロッケ

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0

鍋島純米吟醸赤磐雄町

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2

毛蟹のクリームコロッケ

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1

食事セット

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2021/04訪問18回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

割烹に勝るとも劣らぬ素晴らしき店…『味の店いわし』

G.Wの大型連休前の4月28日｡雨が降りしきる中､向かった先は盛岡の寝場から程近い場所にある『味の店いわし』さんです｡いつものカウンター席へ席を取らせていただき先ずは盛岡一美味しいと思われる生ビールを一気呑みし渇いた喉を潤しました｡百岡店主に半ばお任せして供していただいた料理は先付には色々な味が楽しむことが出来る欲張りな内容で『筍(ﾀｹﾉｺ)の姫皮(ﾋﾒｶﾜ)と浅蜊(ｱｻﾘ)と独活(ｳﾄﾞ)の芽(ﾒ)のヌタ和え』､国産の鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)で造られた『アンキモ』ポン酢､目に鮮やかな『蓬豆腐(ﾖﾓｷﾞﾄﾞｳﾌ)』に焼きたて熱々の『厚焼玉子(ｱﾂﾔｷﾀﾏｺﾞ)』に仕上げにイタリア産の『サマートリュフ』を削られた一皿の全四品です｡更に生ビールを2杯いただき向付には初鰹(ﾊﾂｶﾞﾂｵ)でもなく迷い鰹(ﾏﾖｲｶﾞﾂｵ)でも無い紀州和歌山産の『もち鰹(ｶﾞﾂｵ)』｡その食感と味わいは別格ものです｡椀物は五臓六腑に染み渡る『桜鯛(ｻｸﾗﾀﾞｲ)』と筍(ﾀｹﾉｺ)の潮汁(ｳｼｵｼﾞﾙ)､焼物には皮目をパリッと脂が載り弾力のある身はしっとりと焼かれた『本つぼ鯛』､そして小腹を満たすために締めは『赤酢』の舎利を使った手巻き寿司と軍艦巻です｡その中身は『本鮪(ﾎﾝﾏｸﾞﾛ)』のカマトロに三陸産の『生ウニ』に『いくら』と『サマートリュフ』の所謂､『通風寿司(ﾂｳﾌｳｽﾞｼ)』｡留椀に『あら汁』をいただき締めた口福な時間｡料理に合わせて入荷仕立ての『飛露喜』純米吟醸に『鍋島』純米吟醸を開栓口開けにて居酒屋の看板を掲げつつ近隣の割烹を謳われる店に勝るとも劣らない『味の店いわし』さん｡御近所に本当に佳き店が出来てくれて個人的にうれしいかぎりです｡

4

和歌山産のモチ鰹の造り

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4

桜鯛と筍の潮汁

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4

本つぼ鯛焼

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4

本つぼ鯛焼

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2

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2

ポン酢で味わう鮟鱇の肝

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2

蓬豆腐

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2

筍の姫皮と浅蜊と独活の芽のﾇﾀ和え

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2

厚焼玉子のｻﾏｰﾄﾘｭﾌ掛け

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2

酒を呼ぶ先付四品

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2

和歌山産のモチ鰹の造り

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1

椀物

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2

桜鯛と筍の潮汁

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2

本つぼ鯛焼

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2

あら汁

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2

生ﾋﾞｰﾙ

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1

酒を呼ぶ先付四品

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0

生ﾋﾞｰﾙ

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2

和歌山産のモチ鰹の造り

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0

鍋島純米吟醸

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0

椀物

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1

鍋島純米吟醸

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1

桜鯛と筍の潮汁

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0

表面張力の妙味

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1

本つぼ鯛焼

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0

飛露喜純米吟醸

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1

本つぼ鯛焼

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0

飛露喜純米吟醸

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2

ｶﾏﾄﾛ､ｳﾆ､ｲｸﾗ､ｻﾏｰﾄﾘｭﾌの痛風巻

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2

あら汁

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2

ｶﾏﾄﾛ､ｳﾆ､ｲｸﾗ､ｻﾏｰﾄﾘｭﾌの痛風軍艦

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1

茶

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2021/04訪問17回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク-

～￥9991人

ランチの定食も美味しい二毛作店…『味の店いわし』

コロナ禍の逆風が吹付ける中､盛岡の中心街の大動脈､大通り商店街と中央通りの間の路地裏の道､『ホテルエース盛岡』さんの裏手に2月1日に新規オープンされたアメリカL.A(ﾛｻﾝｼﾞｪﾙｽ)から凱旋帰国をした百岡店主が腕を揮われる『味の店いわし』さん｡盛岡での寝城から徒歩3～4分という自分的には行き易い位置ということもあり開店以来､週イチ＋αの頻度で通わせていただいています｡昼は御食事処として夜は居酒屋の雰囲気の中､割烹並みのクオリティの高い料理を供してくれる店として数多の客が訪れる二毛作店です｡夜の部には既に幾度となく足を運ばせていただいている店ですが今回のレィティングはランチメニュー全制覇を目指して四度目の昼の部のレビューとなります｡暖簾をくぐり風除室でしっかり手指の消毒を済ませ飛沫防止のアクリル板が設置されたカウンター席に席を取らせていただき先ずは品書きに目を通します｡名残り『かきの土手味噌炊き(ﾄﾞﾃﾐｿﾀﾞｷ)』､『金華鯖(ｷﾝｶｻﾊﾞ)焼き』､『本目抜(ﾎﾝﾒﾇｹ)煮付け(ﾆﾂｹ)』､『穴子(ｱﾅｺﾞ)海老(ｴﾋﾞ)天ぷら』､『海老(ｴﾋﾞ)と鶏団子(ﾄﾘﾀﾞﾝｺﾞ)旨煮(ｳﾏﾆ)』､『牛カルビ生姜焼き(ｼｮｳｶﾞﾔｷ)』､『鶏(ﾄﾘ)唐揚げ(ｶﾗｱｹﾞ)』の全七種のランチメニューの他に『海老(ｴﾋﾞ)天ぷら』､『穴子(ｱﾅｺﾞ)天ぷら』､『笹蒲(ｻｻｶﾏ)天ぷら』､『鶏唐揚げ(ﾄﾘｶﾗｱｹﾞ)』､『御浸し(ｵﾋﾀｼ)』を副菜として追加出来る､アレも食べたいコレも食べたいという欲張りな自分的には痒いところに手が届く内容でありコレはポイント高しです｡今回は新メニューの『金華鯖(ｷﾝｶｻﾊﾞ)焼き』定食850yenと副菜に『鶏(ﾄﾘ)唐揚(ｶﾗｱｹﾞ)』100yenを追加でオーダー｡セルフサーヴィスの茶と水をいただきながら定食の登場を暫し待ちます｡『金華鯖(ｷﾝｶｻﾊﾞ)』とは宮城県金華山沖で漁獲され石巻港に水揚げされた旬の大型の『真鯖(ﾏｻﾊﾞ)』をブランド化されたもので所謂､根付(ﾈﾂｷ)の鯖(ｻﾊﾞ)と称される脂のノリが秀逸な鯖(ｻﾊﾞ)のことを指されています｡程無くして長方形の塗盆に載せられ供されたその内容は主役の脂ノリノリの特大サイズの『金華鯖(ｷﾝｶｻﾊﾞ)』は半身付､副菜には『生海老(ﾅﾏｴﾋﾞ)』のお造りに『生麩(ﾅﾏﾌ)』の揚げ出しに『浅蜊(ｱｻﾘ)』の味噌汁に沢庵(ﾀｸﾜﾝ)に茶碗にたっぷりと盛られた山盛りの大盛りごはん｡そして別皿にて揚げたて熱々の『鶏唐揚(ﾄﾘｶﾗｱｹﾞ)げ』はオプションで2個100円ですが1個オマケとのことで3個付｡鮭(ｼｬｹ)等の切り身の焼魚の定食は他にもありますが尾頭付きの焼魚の定食を昼から供してくれる店は他には余り無いのではないでしょうか？この味わいでこの内容｡このボリューム感でトータル950yenという費用対満足度の高い『味の店いわし』さんでの昼食｡これなら毎日でも通いたくなってしまうというもの｡中華主体のランチが続く中､和食の良さを再認識させてくれるものでした｡この内容で千円でお釣りが返ってくるのですから嬉しい限りです｡ランチの全メニュー制覇を目指します｡

2

金華鯖焼き定食＋鶏唐揚げ

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1

鶏唐揚げ

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1

ごはん大盛り

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1

金華鯖焼き定食＋鶏唐揚げ

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1

昼の品書き

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2021/04訪問16回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

割烹使いも出来る痒い所に手が届く粋な店…『味の店いわし』

『味の店いわし』さんへ盛岡一美味しいと思われる生ビールを求め再訪させていただきました｡先ずはその生ビールにて渇いた喉を潤します｡品書きの中より先付には昆布出汁(ｺﾌﾞﾀﾞｼ)と梅出汁(ｳﾒﾀﾞｼ)を使い包丁のワザが冴える『山芋素麺(ﾔﾏｲﾓｿｰﾒﾝ)』を所望｡そして凌ぎには酢締めにした『稚鮎(ﾁｱﾕ)』に『黄身朧(ｷﾐｵﾎﾞﾛ)』を射込んだ『稚鮎(ﾁｱﾕ)の小袖(ｺｿﾃﾞ)ずし』と割烹や料亭のソレを彷彿させる料理を選びスタート｡向付には一瞬､フグ(河豚)？と思いきや名残りの『鱈(ﾀﾗ)』を煎り酒(ｲﾘｻﾞｹ)､チリ酢､割醤油(ﾜﾘｼｮｳﾕ)で味わい焼物には茄子田楽(ﾅｽﾃﾞﾝｶﾞｸ)と蚕豆(ｿﾗﾏﾒ)が添えられた身がしっとりと仕上げられた『桜鱒(ｻｸﾗﾏｽ)』が何と3切付けの大盤振舞い｡油物には『白鱚(ｼﾛｷﾞｽ)』の天ぷらに『稚鮎(ﾀｱﾕ)』と漉し油(ｺｼｱﾌﾞﾗ)と鱚(ｷｽ)の骨煎餅(ﾎﾈｾﾝﾍﾞｲ)､そして締めの食事には『肉の米内』さんから仕入られたという『仙台牛のヒレ肉』の炭火焼に熊本の珍味の『山うに豆富(ﾄｳﾌ)』に沢庵(ﾀｸｱﾝ)に海老出汁(ｴﾋﾞﾀﾞｼ)の味噌汁にごはんで締めた口福な時間｡居酒屋を謳いつつも供される料理は割烹に準じた味と質感でもてなし気持ち良く返してくれる『味の店いわし』さん｡當日の夜は噂を聞いて箸せめて来られたという御同業の日本料理店や鮨屋の店主の方々の姿もちらほらと｡いつもとは空気感が異なる雰囲気の中いつも通りゆっくりと食事を愉しませていただきました。

2

仙台牛ﾋﾚ肉の炭火焼と筍焼

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2

白鱚と稚鮎とｺｼｱﾌﾞﾗの天ぷら

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2

桜鱒焼と茄子田楽と蚕豆

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2

鱈の薄造り

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1

鱈の薄造り煎り酒と

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1

鱈の薄造りちり酢と

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1

鱈の薄造り割醤油と

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1

稚鮎と黄身朧の小袖ずし

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0

稚鮎と黄身朧の小袖ずし

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0

山芋素麺

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0

山芋素麺

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0

稚鮎と黄身朧の小袖ずし

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0

鱈の薄造り

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0

煎り酒､ちり酢､割り醤油とともに

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0

桜鱒焼と茄子田楽と蚕豆添え

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0

白鱚と稚鮎とｺｼｱﾌﾞﾗの天ぷら

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0

食事セット

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0

仙台牛ﾋﾚ肉の炭火焼と筍焼

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0

山芋素麺

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0

生ビール

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0

山芋素麺

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1

生ビール

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0

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0

陸奥八仙限定酒 V1116

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0

鱈の薄造り煎り酒､ちり酢､割り醤油とともに

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0

桜鱒焼と茄子田楽と蚕豆添え

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0

陸奥八仙限定酒 V1116

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0

桜鱒

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0

出雲杜氏天雲

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0

桜鱒焼と茄子田楽と蚕豆添え

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0

生ビール

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1

白鱚と稚鮎とｺｼｱﾌﾞﾗの天ぷら

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0

仙台牛ﾋﾚ肉の炭火焼と筍焼

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1

食事セット

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0

仙台牛ﾋﾚ肉の炭火焼と筍焼

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2021/04訪問15回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク-

￥1,000～￥1,9991人

ランチの定食も美味しい…『味の店いわし』

コロナ禍の逆風が吹付ける中､盛岡の中心街の大動脈､大通り商店街と中央通りの間の路地裏の道､『ホテルエース盛岡』さんの裏手に2月1日に新規オープンされたアメリカL.A(ﾛｻﾝｼﾞｪﾙｽ)から凱旋帰国をした百岡店主が腕を揮われる『味の店いわし』さん｡盛岡での寝城から徒歩3～4分という自分的には行き易い位置ということもあり開店以来､週イチ＋αの頻度で通わせていただいている昼は御食事処として夜は居酒屋以上割烹未満の店として数多の客が訪れる二毛作店です｡夜の部には既に幾度となく足を運ばせていただいている店ですが今回のレィティングはランチを求めて三度目の昼の部のレビューとなります｡暖簾をくぐり風除室でしっかり手指の消毒を済ませ飛沫防止のアクリル板が設置されたカウンター席に席を取らせていただき先ずは品書きに目を通します｡『本目抜(ﾎﾝﾒﾇｹ)煮付(ﾆﾂｹ)』､『海老(ｴﾋﾞ)と鶏団子(ﾄﾘﾀﾞﾝｺﾞ)旨煮(ｳﾏﾆ)』､『銀ダラ西京焼(ｻｲｷｮｳﾔｷ)』､『牛カルビ生姜焼(ｼｮｳｶﾞﾔｷ)』､『海老(ｴﾋﾞ)･穴子(ｱﾅｺﾞ)天ぷら』､『鶏(ﾄﾘ)唐揚(ｶﾗｱｹﾞ)』の全六種のランチメニューの他に『海老(ｴﾋﾞ)天ぷら』､『穴子(ｱﾅｺﾞ)天ぷら』､『笹蒲(ｻｻｶﾏ)天ぷら』､『鶏唐揚げ(ﾄﾘｶﾗｱｹﾞ)』､『御浸し(ｵﾋﾀｼ)』を副菜として追加出来る､アレも食べたいコレも食べたいという欲張りな自分的には痒いところに手が届く内容は前回と同じ前回は新メニューの『銀鱈(ｷﾞﾝﾀﾞﾗ)の西京焼(ｻｲｮｳﾔｷ)』､その前にし『鮪頬肉(ﾏｸﾞﾛﾎﾎﾆｸ)の照焼(ﾃﾘﾔｷ)』を定食をいただいております｡さて今回は何をいただこうかと考えている時に『名残りかき土手味噌炊き』850円という紙を発見｡これは何かと女性スタッフの方に尋ねますと今日からの新メニューとのこと｡ということで『名残りかき土手味噌炊き』と副菜に『鶏(ﾄﾘ)唐揚(ｶﾗｱｹﾞ)』を追加でオーダー｡セルフサーヴィスの茶と水をいただきながら定食の登場を暫し待ちます｡程無くして長方形の塗盆に載せられ供されたその内容は薄衣を纏わせ素揚げた三陸産の大粒の『牡蠣(ｶｷ)』と豆腐(ﾄｳﾌ)を八丁味噌(ﾊｯﾁｮｳﾐｿ)で煮込んだ主菜に『蛸(ﾀｺ)』と百合根(ﾕﾘﾈ)の酢物(ｽﾉﾓﾉ)に『厚焼玉子(ｱﾂﾔｷﾀﾏｺﾞ)』に副菜に追加した『鶏唐揚げ(ﾄﾘｶﾗｱｹﾞ)』にごはん､沢庵(ﾀｸｱﾝ)に『鰤(ﾌﾞﾘ)』の身をたっぷり使った『赤だしの味噌汁』という内容｡主菜の『かき土手味噌炊き』は土鍋の端に味噌を塗り､それを溶かしながら食べる所謂『かきの土手鍋』の省略版｡三陸産の大粒のぷりっぶりの『牡蠣(ｶｷ)』を甘みとコクのある八丁味噌(ﾊｯﾁｮｳﾐｿ)をベースに作られた合わせ味噌の香ばしさが箸を進める速度を飛躍的に加速させる味わい｡更には下味がしっかりと付けられた副菜の『鶏唐揚げ(ﾄﾘｶﾗｱｹﾞ)』の美味しさが追い打ちをかけます｡油物にはうれしい『蛸(ﾀｺ)と百合根(ﾕﾘﾈ)の酢物(ｽﾉﾓﾉ)』に『厚焼玉子(ｱﾂﾔｷﾀﾏｺﾞ)』ともいづれも美味しいもので中華主体のランチが続く中､和食の良さを再認識させてくれるものでした｡この内容で千円でお釣りが返ってくるのですから嬉しい限りです｡ランチの全メニュー制覇を目指します｡

3

かき土手味噌炊き

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5

名残りかき土手味噌炊き定食

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2

鶏唐揚げ

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2

名残りかき土手味噌炊き定食

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2

ランチメニュー

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2

4/15～の新メニュー

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2021/04訪問14回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク-

￥1,000～￥1,9991人

本格的な和定食がいただけます…『味の店いわし』

コロナ禍の中､盛岡で過ごすことととなった週末の土曜日｡朝餉は前夜『味の店いわし』さんからお持たせで持帰った山葵(ﾜｻﾋﾞ)をガツンと効かせた干瓢巻(ｶﾝﾋﾟｮｳﾏｷ)『鉄炮巻(ﾃｯﾎﾟｳﾏｷ)』と海老出汁(ｴﾋﾞﾀﾞｼ)の味噌汁(ﾐｿｼﾙ)で済ませました｡そして昼餉はピーク時間を敢えて外し午後13時過ぎに再び『味の店いわし』さんへ｡いつものカウンター席の末席に席を取らせていただき先ずは品書きに目を通します｡①本目抜(ﾎﾝﾒﾇｹ)煮付(ﾆﾂｹ)､②海老(ｴﾋﾞ)と鶏団子(ﾄﾘﾀﾞﾝｺﾞ)旨煮(ｳﾏﾆ)､③銀ダラ西京焼(ｻｲｷｮｳﾔｷ)､④牛カルビ生姜焼(ｼｮｳｶﾞﾔｷ)､⑤海老(ｴﾋﾞ)･⑥穴子(ｱﾅｺﾞ)天ぷら､⑦鶏唐揚(ﾄﾘｱｹﾞ)の全七種類の主菜に副菜二品とご飯に汁物が付いて一律850yen｡その中から新たに品書きに加えられた『銀ダラ西京焼』の定食850yen＋『鶏唐揚げ』100yen＋『お浸し』150yenを追加した欲張りなSpecial版の『銀ダラ西京焼』の定食をオーダー｡仕事休みの週末ということもあり先ずは盛岡一美味しい『生ビール』で喉を潤し注文の品の登場を暫し待ちます｡當日の『お浸し』は鼻腔をツンと擽り胃壁と食欲中枢を刺激する『葉山葵(ﾊﾜｻﾋﾞ)』の御浸し(ｵﾋﾀｼ)に生姜(ｼｮｳｶﾞ)とニンニクでしっかりと下味が付けられた揚げたて熱々の『鶏唐揚げ』と生ビールと相性の良さは言うに及ばず｡程無くして長方形の塗盆に載せられて運ばれて来た『銀ダラ西京焼』定食にデフォルトで付いてくる副菜は『鰤(ﾌﾞﾘ)』の刺身と『筍(ﾀｹﾉｺ)』や『白瀧(ｼﾗﾀｷ)』､『玉葱(ﾀﾏﾈｷﾞ)』と『鯖(ｻﾊﾞ)』の生り(ﾅﾏﾘ)の炊合せです｡汁物には『若芽(ﾜｶﾒ)』と『筍(ﾀｹﾉｺ)』に木の芽が加えられた吸物に香の物には『沢庵(ﾀｸﾜﾝ)』という如何にも和食店のソレに相応しい内容です｡常日頃､ランチは中華を食べる機会が多い自分には新鮮味を感じるThe和定食｡更には今夜からの新メニューにされるという『海鞘(ﾎﾔ)』と『貝柱(ｶｲﾊﾞｼﾗ)』の葛餡(ｸｽﾞｱﾝ)がけを振舞われホロ酔い気分で美味しい昼餉の時間を過ごさせていただきました｡供される料理は『味の店』の看板に恥じぬクオリティであり尚且つ海老天ぷら､穴子天ぷら､笹蒲鉾(ｻｻｶﾏﾎﾞｺ)天ぷら､鶏唐揚げ､お浸し等の副菜を定食に追加することが出来､昼呑みも勿論､OKと至れり尽くせり痒いところに手が届くサーヴィスの『味の店いわし』さん｡寝城近くの御近所に本当に佳き店が出来てくれました｡

3

銀タラ西京焼

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3

銀タラ西京焼定食

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2

葉山葵の御浸し

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2

鶏唐揚げ

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2

Special版銀タラ西京焼

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3

生ビール

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2

生ﾋﾞｰﾙ＋Special版銀タラ西京焼

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2

海鞘と貝柱の葛餡掛け

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2

ランチ品書き

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2

ありがとうございます

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2

御寿司

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2

海苔巻

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2

山葵を効かせた鉄炮巻

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2

ありがとうございます

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2

御寿司

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2

海苔巻

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2

山葵を効かせた鉄炮巻

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2

朝餉の鉄炮巻

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2

ガリも勿論､自家製です

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2

海老出汁の味噌汁

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2021/04訪問13回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

締めの食事まで此処一軒で完結できる…『味の店いわし』

『アートホテル盛岡』さん『ホテルエース盛岡』さん『ドーミーイン盛岡』さんという3つのホテルからいづれも徒歩2～3分というロケーションに店を構えられている『味の店いわし』さんへ再訪させていただきました｡コロナ禍の逆風が吹き荒れる中､2月1日に新規開店されて以来､自分の寝城からも近くて便利ということもあり週に1～2回というヘビーローテーション気味な頻度で寄せていただいている『味の店いわし』さんです｡店入口で感染防止策の一環として手指の消毒を済ませ全10席のＬ字型のカウンター席の末席に席を取らせていただき先ずは盛岡一美味しいと思われる生ビールで渇ききった喉を潤しました｡先付には『桜海老(ｻｸﾗｴﾋﾞ)』と『独活(ｳﾄﾞ)』の酢の物と木の芽を添えた『筍(ﾀｹﾉｺ)』のつけ焼をお願いし都合､三杯の生ビールとともにいつものようにスタートした當日｡向付には赤身の身質がとても素晴らしい『初鰹(ﾊﾂｶﾞﾂｵ)』の背､箸休め代わりに『槍烏賊(ﾔﾘｲｶ)』の下足(ｹﾞｿ)の西京味噌漬焼(ｻｲｷｮｳﾐｿﾂﾞｹﾔｷ)｡そして大好きな蟹(ｶﾆ)は毛蟹(ｹｶﾞﾆ)ではなく敢えて『ずわいがに』の甲羅詰めと蟹味噌(ｶﾆﾐｿ)の柚子釜(ﾕｽﾞｶﾞﾏ)ならぬ檸檬釜(ﾚﾓﾝｶﾞﾏ)をいただき油物にはレアな腑腸(ﾌﾜﾀ)のホロ苦さが堪らない『稚鮎(ﾁｱﾕ)』の天ぷらにはごはんと味噌汁のセットと『焼海苔(ﾔｷﾉﾘ)』を付けていただき晩酌から〆の食事まで愉しませていただきました｡店主であり料理長である百岡竜司さんはアメリカのL.Aで寿司職人として約5年余働かれていたこともあり語学も堪能な方｡居酒屋という立ち位置の店でありながらも近隣の割烹や料理屋を謳われる店に勝るとも劣らない料理で目と舌を楽しませてくれます｡近所に本当に佳き店が出来てくれました｡昼は近隣で働かれる方々の胃袋と活力を満たす食事処として､そして夜は仕事帰りの方々のオアシス的な晩酌処として走り､旬､名残の四季折々の食材を取り入れた酒肴から締めの食事まで此処一軒で完結出来る自分にとって今では無くては困ってしまう大切な一軒です｡

2

ずわいがに甲羅詰

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2

カニミソ檸檬釜

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2

初鰹の造り

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2

稚鮎の天ぷら

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1

槍烏賊下足の西京味噌漬焼

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1

筍つけ焼

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1

桜海老と独活の酢の物

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1

ずわいがに甲羅詰とｶﾆﾐｿ檸檬釜

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1

ずわいがに甲羅詰とｶﾆﾐｿ檸檬釜

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1

桜海老と独活の酢の物

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1

筍つけ焼

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1

初鰹の造り

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1

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1

槍烏賊下足の西京味噌漬焼

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1

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1

稚鮎の天ぷら

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1

食事ｾｯﾄ＋焼海苔

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2

生ビール

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1

桜海老と独活の酢の物

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1

生ビール

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1

筍つけ焼

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0

生ビール

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1

槍烏賊下足の西京味噌漬焼

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0

寫樂純米吟醸

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1

初鰹の造り

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0

寫樂純米吟醸

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1

ずわいがに甲羅詰とｶﾆﾐｿ檸檬釜

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0

百楽門純米吟醸生原酒

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1

ずわいがに甲羅詰とｶﾆﾐｿ檸檬釜

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1

百楽門純米吟醸生原酒

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1

ずわいがに甲羅詰

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1

カニミソ檸檬釜

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1

稚鮎の天ぷら

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1

食事ｾｯﾄ＋焼海苔

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1

いちおしオススメ品書き

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2021/04訪問12回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

毛蟹とすき焼でSaturday Night Fever…『味の店いわし』

盛岡で過ごすこととなった週末土曜日の夜は友人のリクエストにて中1日で『味の店いわし』さんへ再訪させていただきました｡土曜日ということもあり予約時間のpm19:00に伺うと店内は多くの先客で賑わっており全10席のL字のカウンター席に5卓のテーブル席も3卓は使われておりほぼ満席の大盛況ぶり｡自分達はカウンター席の奥に近いテーブルに向かい合わせに座わり先ずは生ビールで再会を祝し乾杯｡料理は『毛蟹(ｹｶﾞﾆ)』と『すき焼』は予約時点でお願いし後はお任せで百岡店主に一任しておりました｡席に着くと『海蘊(ﾓｽﾞｸ)』と『北寄貝(ﾎｯｷｶﾞｲ)』の酢の物､『葉山葵(ﾊﾜｻﾋﾞ)』の醤油漬､目には青葉山ほととぎす初鰹(ﾊﾂｶﾞﾂｵ)とも謳われる『鰹(ｶﾂｵ)』の造りに『筍(ﾀｹﾉｺ)』のつけ焼と酒肴が矢継ぎ早に供されました｡4品の酒肴をアテに生ビールを都合2杯､そして柚子釜(ﾕｽﾞｶﾞﾏ)成らぬ檸檬釜(ﾚﾓﾝｶﾞﾏ)が脇に添えられた『毛蟹(ｹｶﾞﾆ)』の甲羅詰の登場のタイミングにて日本酒へと移行です｡『毛蟹(ｹｶﾞﾆ)』は甲羅詰めされたものを二人で1パイ分､檸檬釜(ﾚﾓﾝｶﾞﾏ)の中には剥き身と『かにみそ』を和えたものが収められています｡豪快に姿盛りで供される『毛蟹(ｹｶﾞﾆ)』も好きですが自らの手を使わずに食べるだけの状態で供される甲羅詰めも楽チンで時には良いもの｡何よりも会話が途絶えることがありません｡そして當日のメインは『すき焼』です｡用意された牛肉は『北上牛(ｷﾀｶﾐｷﾞｭｳ)』A-5のサーロインのロース芯とのこと｡他には焼豆腐(ﾔｷﾄｳﾌ)に白瀧(ｼﾗﾀｷ)､菊菜(ｷｸﾅ)に葱の白と緑の部分｡味付は関西風に砂糖と醤油で｡毛蟹(ｹｶﾞﾆ)で手を使わずに楽した分､『すき焼』では鍋奉行を自ら買って出て自画自賛しつつ堪能させていただきました｡料理に合せていただいた日本酒は『冩樂』純米吟醸に『フモトヰ』純吟雄町に『Dewar's』のハイボール等を愉しませていただきました｡週末の土曜日の夜､単身赴任先のマンションからも程近い場所にあり昼夜二毛作営業の『味の店いわし』さん｡今では盛岡での生活に欠かすことの出来ぬ一軒となりました｡

3

毛蟹甲羅詰(ﾊｰﾌ)

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3

海蘊と北寄貝の酢の物､葉山葵醤油漬､鰹造り､筍つけ焼

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3

北上牛ｻｰﾛｲﾝ A-5 ﾛｰｽ芯

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3

焼豆腐､白瀧､菊菜､葱

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0

毛蟹甲羅詰は2人で1ﾊﾟｲ

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1

毛蟹甲羅詰は2人で1ﾊﾟｲ

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1

海蘊と北寄貝の酢の物､葉山葵醤油漬､鰹造り､筍つけ焼

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1

毛蟹甲羅詰(ﾊｰﾌ)

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0

檸檬釜に剥き身のｶﾆﾐｿ和え

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1

毛蟹甲羅詰と剥き身のｶﾆﾐｿ和え

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0

毛蟹甲羅詰と剥き身のｶﾆﾐｿ和え

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1

先ずは肉を焼いて鍋奉行

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1

牛肉焼

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1

牛肉焼

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1

すき焼

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1

溶き卵とともに

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1

すき焼

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1

すき焼

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1

冩樂純米吟醸

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1

フモトヰ純吟雄町

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1

Dewar's ハイボール

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1

北上牛ｻｰﾛｲﾝ A-5 ﾛｰｽ芯

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2021/04訪問11回目

4.3

料理・味4.0
サービス4.8
雰囲気4.0
CP4.8
酒・ドリンク4.0

￥6,000～￥7,9991人

いちおし料理で視覚と味蕾を愉しませる…『味の店いわし』

2月1日の開店以来､足を運ぶ頻度が次第に高まり開店から二ヶ月が経った今では盛岡では『かかし屋』さんと比肩する頻度で利用させていただいている『味の店いわし』さんへ再訪させていただきました｡當店の魅力は幾つかありますが先ずは割烹ほど気取らず居酒屋ほど崩さぬ板前気質の溢れる料理も魅力のひとつですが一般的に居酒屋では席に着くとお通しと称して半ば押付けで供されるつきだしの類も無く自分が食べたいものを食べたい量､味わうことが出来ることにも魅力に感じています｡そして約5年間の渡米経験とL.Aの鮨割烹での経験を活かし供される赤酢使いの『鮨』等にも大きな魅力を感じています｡更には居酒屋という立ち位置の店ながら店内『全席禁煙』を貫かれている辺りも非喫煙者の自分にはとても有難く､そんなことから最近では週イチ＋αの頻度で足を運ばせていただいている『味の店いわし』さんです｡當日は『木の芽』で留められた旬の『筍(ﾀｹﾉｺ)』と『若芽(ﾜｶﾒ)』の『若竹煮(ﾜｶﾀｹﾆ)』に『槍烏賊(ﾔﾘｲｶ)』の下足(ｹﾞｿ)の西京味噌漬焼(ｻｲｷｮｳﾐｿﾂﾞｹﾔｷ)に合わせて生ビールでスタート｡向付には『卸し生姜(ｵﾛｼｼｮｳｶﾞ)』がたっぷりと添えられた目には青葉山ほととぎす初鰹とも謳われる『初鰹(ﾊﾂｶﾞﾂｵ)』の造り｡焼物には『筍(ﾀｹﾉｺ)』のつけ焼､強肴には柚子釜(ﾕｽﾞｶﾞﾏ)成らぬ檸檬釜(ﾚﾓﾝｶﾞﾏ)が添えられ供される『毛蟹(ｹｶﾞﾆ)』の甲羅詰のハーフ､油物には『新玉葱(ｼﾝﾀﾏﾈｷﾞ)』のかき揚げ〆に山葵を強めに効かせた『鉄火巻(ﾃｯｶﾏｷ)』という割烹に準じた美味しい料理に舌鼓を打たせていただき盛岡一美味しいと思われる生ビールを都合2杯と日本酒の『天美』純米吟醸1合と『勝山』純米吟醸伊達領御酒 WHITE LABEL1合といつもより軽めの酒量に抑え料理を主にし盛岡で過ごすこととなったハナキンの夜を愉しませていただきました｡単身赴任先のマンションからも程近い場所にあり昼夜二毛作営業の『味の店いわし』さん｡今では盛岡での生活に欠かすことの出来ぬ一軒となりました｡

1

毛蟹(ﾊｰﾌ)

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2

毛蟹(ﾊｰﾌ)と剥き身ｶﾆﾐｿ和え

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3

筍のつけ焼

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2

初鰹の造り

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1

若竹煮

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1

槍烏賊下足の西京味噌漬焼

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1

新玉葱のかき揚げ

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1

鉄火巻

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1

生ビール

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1

若竹煮

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1

槍烏賊下足の西京味噌漬焼

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1

初鰹の造り

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1

筍のつけ焼

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1

毛蟹(ﾊｰﾌ)と檸檬釜

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1

毛蟹(ﾊｰﾌ)と檸檬釜

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1

毛蟹(ﾊｰﾌ)と剥き身ｶﾆﾐｿ和え

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1

新玉葱のかき揚げ

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1

鉄火巻

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1

若竹煮

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1

槍烏賊下足の西京味噌漬焼

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1

天美純米吟醸生原酒

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0

初鰹の造り

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0

天美純米吟醸生原酒

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1

筍のつけ焼

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0

勝山純米吟醸伊達領御酒 WHITE LABEL

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0

毛蟹(ﾊｰﾌ)と檸檬釜

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1

勝山純米吟醸伊達領御酒 WHITE LABEL

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0

毛蟹(ﾊｰﾌ)と剥き身ｶﾆﾐｿ和え

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1

生ビール

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0

新玉葱のかき揚げ

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0

鉄火巻

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1

本日のいちおしの品書き

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2021/03訪問10回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

本当に通う度に思う居心地が佳い店…味の店『いわし』

5,10日だった月末25日は何かと仕事が押してしまい帰宅時間が20時過ぎとなりました｡そんな時にとても重宝するのが寝城から徒歩3～4分の距離に或る當店『味の店いわし』さんです｡いつもより少し遅めの20時30分ぐらいからのスタート｡席はテレビ近くのカウンター席に取らせていただき先ずは雑味が無く盛岡一喉越しの良い美味しい生ビールで渇いた喉を潤します｡酒肴は何をいただくか考える余力もなく百岡店主に全てお任せをして自分は供されたものをいただくだけの割烹料理店のコース料理に準じたもの北九州産の『筍(ﾀｹﾉｺ)』の昆布締め(ｺﾌﾞｼﾞﾒ)と自家製の『蓬豆腐(ﾖﾓｷﾞﾄｳﾌ)』を木の芽で留めた季節感を感じさせてくれる先付よりスタート｡向付には天然『本鮪(ﾎﾝﾏｸﾞﾛ)』の幼魚『メジ鮪(ﾏｸﾞﾛ)』の背トロに『金目鯛(ｷﾝﾒﾀﾞｲ)』､『九絵(ｸｴ)』に『関鯖(ｾｷｻﾊﾞ)』に『間八(ｶﾝﾊﾟﾁ)』の腹身の五種盛｡更には商業捕鯨が再開された恩恵で味わうことが出来るようになった『生鯨(ﾅﾏｸｼﾞﾗ)』の『尾の身(ｵﾉﾐ)』の造りと炭火で軽く網焼された炙り『鯨(ｸｼﾞﾗ)』の味比べを楽しませていただきました｡更には岩手県産黒毛和牛のリブロース芯の稀少部位『リブアイ』の炭火焼と続きました｡炭火焼のリブアイはとても柔らかく美味｡添えられた蚕豆(ｿﾗﾏﾒ)と山菜の屈み(ｺｺﾞﾐ)は早春の味わい｡肉の後には『海鼠子(ｺﾉｺ)』と寒布海苔(ｶﾝﾌﾉﾘ)の酢の物で口内をリセットした後には絶品の『九絵(ｸｴ)』のカマ焼です｡骨までキレイにしゃぶり尽き『九絵(ｸｴ)のクエ』を探し当て〆は小腹を満たすために自家製の『塩辛(ｼｵｶﾗ)』と沢庵(ﾀｸｱﾝ)とごはんと『浅蜊(ｱｻﾘ)』の赤だし椀をいただいて〆た満たされた時間｡料理に合わせて盛岡一美味しいと個人的に思う生ビール×3杯と『冩樂』純米吟醸と『楽器正宗』の中取りを表面張力の妙技で注がれた日本酒とともに楽しませていただきました｡本当に通う度に思うのは痒いところに手が届く居心地の良い店『味の店いわし』さん｡御近所に本当に佳き店が出来てくれたことに感謝です｡

2

ﾒｼﾞ鮪ﾄﾛ､金目鯛､九絵､関鯖､間八の造り

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2

生鯨の尾の身の造り

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2

鯨の尾の身網焼き

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2

岩手県産黒毛和牛ﾘﾌﾞｱｲの炭火焼

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1

九絵のカマ焼

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1

蓬豆腐と筍の昆布〆と木の芽

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1

海鼠子と寒ﾌﾉﾘの酢の物

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1

塩辛ごはん

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1

蓬豆腐と筍の昆布〆と木の芽

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1

ﾒｼﾞ鮪ﾄﾛ､金目鯛､九絵､関鯖､間八の造り

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1

生鯨の尾の身の造り

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1

鯨の尾の身網焼き

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0

岩手県産黒毛和牛ﾘﾌﾞｱｲの炭火焼

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0

海鼠子と寒ﾌﾉﾘの酢の物

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0

九絵のカマ焼

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0

塩辛とごはんセット

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0

生ビール其の一

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0

蓬豆腐と筍の昆布〆と木の芽

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0

生ビール其の弐

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1

ﾒｼﾞ鮪ﾄﾛ､金目鯛､九絵､関鯖､間八の造り

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0

生鯨の尾の身の造り

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0

生ビール其の三

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0

鯨の尾の身網焼き

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0

冩樂純米吟醸

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0

鯨の尾の身網焼き

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0

岩手県産黒毛和牛ﾘﾌﾞｱｲの炭火焼

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1

冩樂純米吟醸

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0

岩手県産黒毛和牛ﾘﾌﾞｱｲの炭火焼

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0

楽器正宗中取り

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0

海鼠子と寒ﾌﾉﾘの酢の物

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1

楽器正宗中取り

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0

九絵のカマ焼

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0

骨までしゃぶり尽し

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1

表面張力の妙技

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0

九絵のクエ

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1

塩辛とごはんセット

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2021/03訪問9回目

4.1

料理・味4.0
サービス4.5
雰囲気4.0
CP4.0
酒・ドリンク-

～￥9991人

昼は御食事処､夜は味処の二毛作店…『味の店いわし』

昼はOffice Lady (ｵﾌｨｽﾚﾃﾞｨｰ)やSalaryman(ｻﾗﾘｰﾏﾝ)の胃袋を満たす御食事処として､そして夜は仕事帰りの憩いの場とともに『アートホテル盛岡』さん『ドーミーイン盛岡』さん『ホテルエース盛岡』さんと３つのホテルからいづれも徒歩2～3分というロケーションにあることもあり出張客も数多訪れる居酒屋さんという二つの顔を兼ね備えられた二毛作の店『味の店いわし』さんへ再訪させていただきました｡盛岡の寝城から店まで徒歩3～4分の距離にあるということもあって昼に夜にと週イチ＋αの頻度で利用させていただいています｡厨房内で腕を揮われるのはLosAngeles(ﾛｻﾝｾﾞﾙｽ)の街で約5年間､すし職人としての経験を持たれる百岡竜司店主です｡ランチの品書きには①本目抜(ﾎﾝﾒﾇｹ)煮付(ﾆﾂｹ)､②海老(ｴﾋﾞ)と鶏団子(ﾄﾘﾀﾞﾝｺﾞ)旨煮(ｳﾏﾆ)､③鮪(ﾏｸﾞﾛ)ほほ照焼(ﾃﾘﾔｷ)､④牛カルビ生姜焼(ｼｮｳｶﾞﾔｷ)､⑤海老(ｴﾋﾞ)･⑥穴子(ｱﾅｺﾞ)天ぷら､⑦鶏唐揚(ﾄﾘｶﾗｱｹﾞ)の全七種類の主菜に副菜二品とご飯に汁物が付いて一律850yenでの提供｡ご飯の大盛りは無料サーヴィス､ご飯のおかわりと汁物のおかわりは各100yen､更に『海老(ｴﾋﾞ)天ぷら』1本350yen､『穴子(ｱﾅｺﾞ)天ぷら』2貫350yen､『笹蒲(ｻｻｶﾏ)天ぷら』2枚100yen､『鶏唐揚げ(ﾄﾘｶﾗｱｹﾞ)』2ｹ100yen､『御浸し(ｵﾋﾀｼ)』150yenを副菜として追加することが出来るアレも食べたいコレも食べたいという欲張りな自分的には痒いところに手が届く対応｡週末の土曜日であれば食事をいただきながら昼呑みも可能という本当に有難い店ですが當日は平日ですので最もオーソドックスな『鶏唐揚げ(ﾄﾘｶﾗｱｹﾞ)定食』をご飯を大盛にてオーダー｡待つこと10分程で注文の定食の登場です｡中央部には主菜の『鶏唐揚げ(ﾄﾘｶﾗｱｹﾞ)』の皿が置かれ水菜(ﾐｽﾞﾅ)とサニーレタスの付合せにレモンスライスとマヨネーズが添えられておりました｡左手にはご飯､右手には海老(ｴﾋﾞ)の頭で出汁を摂った味噌汁､その上段には副菜の『鰤(ﾌﾞﾘ)の刺身(ｻｼﾐ)』に箸休めの『沢庵(ﾀｸｱﾝ)』左手に『青菜(ｱｵﾅ)とお揚げ(ｱｹﾞ)さん』を炊いたんという陣容です｡主役である『鶏唐揚げ(ﾄﾘｶﾗｱｹﾞ)』は生姜(ｼｮｳｶﾞ)を主体に隠し味に微量のニンニクを使いしっかりと下味が付けられ揚げたて熱々のものが一人前五個付で1個あたりのボリュームが結構あります｡唐揚げは外側はパリッと中はジューシーと理想的な揚げ加減でした｡この味､この内容で850yenですから個人的にはとても有難やです｡ランチの全メニュー制覇を目指します｡

2

鶏唐揚げ

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3

鶏唐揚げ定食

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1

鶏唐揚げ定食

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1

ランチメニュー

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2021/03訪問8回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

使い方次第で色々な愉しみがある…『味の店いわし』

アメリカ国内ではニューヨーク(NewYork)に次いで人口の多いロサンゼルス(LosAngeles)｡そのLosAngeles(ﾛｻﾝｾﾞﾙｽ)の街で約5年間､すし職人として研鑽を積まれた百岡店主が凱旋帰国｡その後『かかし屋分店』さんで丸一年間､板場にて腕を揮われ満を持して独立開業された味の店『いわし』さんへ再訪させていただきました｡今回のレビューでは3月15日､16日の二回分をまとめてレイティングさせていただきました｡毎週月曜日はTVを視るために例によりまして寝城にてStayHomeをしております｡寝城から味の店『いわし』さんまでは徒歩3～4分の至近距離ということもあり週イチ＋αの頻度で利用させていただいています｡15日の月曜日は八戸産の『真鯖(ﾏｻﾊﾞ)の竜田揚げ(ﾀﾂﾀｱｹﾞ)』と『酔っ払い蛸(ﾖｯﾊﾟﾗｲﾀﾞｺ)』と名付けられた三陸産の『蛸(ﾀｺ)の柔らか煮』と北九州産の旬の『筍(ﾀｹﾉｺ)』を横井醸造製の『赤酢(ｱｶｽ)與兵衛(ﾖﾍｲ)』を使った舎利の上を覆い尽し風味づけに『木の芽(ｷﾉﾒ)』が散りばめられた折を持ち帰りBS-TBSにチャンネルを固定し『吉田類の酒場放浪記』➡『日本歴史鑑定』➡『町中華で飲ろうぜ!!』を視ながら岩手県遠野産のホップを使い醸された缶ビール片手にいただきました｡吉田類さんも大好きな鯖(ｻﾊﾞ)料理の『真鯖(ﾏｻﾊﾞ)の竜田揚げ(ﾀﾂﾀｱｹﾞ)』には下味が付けられており醤油等の調味料は不要｡そのままでも充分美味しくいただくことが出来ましたし『酔っ払い蛸(ﾖｯﾊﾟﾗｲﾀﾞｺ)』と『筍(ﾀｹﾉｺ)』の折は噛まずとも口の中でホロホロととろける『蛸(ﾀｺ)』とシャキシャキとした『筍(ﾀｹﾉｺ)』の相反する食感のコントラストを古典的な江戸前スタイルの赤酢の舎利の味が三位一体となり更には『木の芽』の香味が鼻腔を擽るとても美味しいものでした｡添えられた自家製のガリも侮れぬ美味しさでした｡

そして翌日の16日はいつものＬ字型のカウンター席の手前側に取らせていただき個人的に盛岡で最も美味しいと信じてやまない生ビールで渇いた喉を潤しました｡生ビールの美味しさはビールサーバーが新しいということも要因のひとつではありますがサーバーの日々の洗浄とビールグラス専用のスポンジを使い完璧に洗い乾かせられたグラスに依るところにあると思われます｡そのグラスに注がれた肌理の細やかなキレイな泡に覆われた生ビールは他店のソレとは明らかに美味しさに違いがあり結局､都合３杯も生ビールをいただいてしまいました｡そして料理は先付代わりは『グリーンアスパラの木の芽味噌焼』に『モウカの星』と呼称される鮫(ｻﾒ)の心臓(ｼﾝｿﾞｳ)のつけ焼､向付には『玉珧(ﾀｲﾗｷﾞ)』に『鰤(ﾌﾞﾘ)』に『鮃(ﾋﾗﾒ)』､豊洲直送の『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身に『鯖(ｻﾊﾞ)』の五点盛､煮物代わりには太平洋の紅いダイヤモンド『喜知次(ｷﾂｼﾞ)』の煮魚､焼物には『玉珧(ﾀｲﾗｷﾞ)』の磯辺焼､油物には『玉珧(ﾀｲﾗｷﾞ)』の紐(ﾋﾓ)と中腸腺(ﾁｭｳﾁｮｳｾﾝ)と蚕豆(ｿﾗﾏﾒ)のかき揚げ､締めの食事は海老(ｴﾋﾞ)の頭の赤だしの味噌汁にごはんに沢庵(ﾀｸｱﾝ)､そして『ずわいがに』の『かにみそ』｡百岡店主に言われるがままに『かにみそ』をごはんの上に載せ､その上から『割醤油』を数滴落とし口に運べば筆舌に尽くし難い美味しさに思わず悶絶｡これは本当に美味し｡

3

喜知次の煮魚

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2

玉珧磯辺焼

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2

玉珧､鰤､鮃､本鮪の赤身､鯖の造り

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2

玉珧に本鮪の赤身の造り

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1

鯖の造り

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1

玉珧と蚕豆のかき揚げ

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1

ｸﾞﾘｰﾝｱｽﾊﾟﾗの木の芽味噌焼

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1

ﾓｳｶの星のつけ焼

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1

ｸﾞﾘｰﾝｱｽﾊﾟﾗの木の芽味噌焼

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1

ﾓｳｶの星のつけ焼

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1

玉珧､鰤､鮃､本鮪の赤身､鯖の造り

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1

喜知次の煮魚

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1

玉珧と蚕豆のかき揚げ

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0

生ビール

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1

ﾓｳｶの星のつけ焼

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0

生ビール

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0

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0

作玄乃智純米酒

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0

玉珧､鰤､鮃､本鮪の赤身､鯖の造り

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0

作玄乃智純米酒

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1

玉珧と百岡店主

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1

玉珧磯辺焼

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0

AKABU 純米吟醸NEWBORN

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1

喜知次の煮魚

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0

AKABU 純米吟醸NEWBORN

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1

喜知次の煮魚

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0

生ビール

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1

玉珧と蚕豆のかき揚げ

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0

ごはん､海老の味噌汁､沢庵､ｶﾆﾐｿ

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0

ずわいがにのカニミソ

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0

ｽﾞﾜｲｶﾞﾆのｶﾆﾐｿをｵﾝｻﾞﾗｲｽ

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1

酔っ払い蛸と筍のすし折

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0

八戸産鯖の竜田揚げ

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0

御寿司

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0

直筆のありがとうございます

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0

酒場放浪記

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1

缶ビール片手に八戸産鯖の竜田揚げ

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0

直筆のありがとうございます

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0

御寿司

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1

酔っ払い蛸と筍のすし折

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2021/03訪問7回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

割烹に準じた料理が愉しめる…『味の店いわし』

盛岡での寝城近くに2月1日にオープンされた『味の店いわし』さんへ再訪させていただきました｡席はいつものＬ字型のカウンター席の手前側に取らせていただき個人的に盛岡で最も美味しいと思われる生ビールで渇いた喉を潤しました｡生ビールの美味しさは店やビールサーバーが未だ新しいということも要因のひとつではありますがサーバーの日々の洗浄は勿論のこと意外にも軽視されがちなビール専用のスポンジを使い完璧に洗い乾かしたグラスに依るところにあると思われます｡そのグラスに注がれた肌理の細やかなキレイな泡に覆われた生ビールは他店のソレとは雲泥の美味しさであり結局､當日の夜も都合３杯もいただくこととなりました｡そして料理は百岡店主オススメの酒肴をコースに準じた順番で供していただくという贅沢｡當日いただいた料理はこれまでにも増して素晴らしいものでした｡店内には15〜16名程の来店客で八割方の席が埋まる中､孤軍奮闘で腕を揮われていた百岡店主ですが､そんな中でも料理は目は口ほどにモノを言うを体で表されたような御馳走の波状口劇に身を仰け反らせたのでありました｡先付には『槍烏賊(ﾔﾘｲｶ)』の下足(ｹﾞｿ)を西京味噌(ｻｲｷｮｳﾐｿ)に漬込み焼かれ仕上げに振り柚子(ﾌﾘﾕｽﾞ)をされた烏賊(ｲｶ)の西京焼(ｻｲｷｮｳﾔｷ)に『のどぐろ』のあら炊きの二品です｡『のどぐろ』のあら炊きには鮮度の良い『肝(ｷﾓ)』も使われておりとても美味しくいただきました｡そして向付には北海道産の厚みのある『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』に口の中で踊る様な活きの良さと弾力が愉しめた『鮃(ﾋﾗﾒ)』と『曹以(ｿｲ)』の白身の味比べに造りの王様である近海物の天然物の『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身に『鰤(ﾌﾞﾘ)』トロの五点盛｡そして織部焼の皿には『ずわいがに』の甲羅に綺麗に盛り込まれた蟹箱(ｶﾆﾊﾞｺ)｡供される直前に蒸籠で温めて供される心遣い｡その横には柚子釜(ﾕｽﾞｶﾞﾏ)ならぬ檸檬釜(ﾚﾓﾝｶﾞﾏ)の中には『ずわいがに』の剥き身の『かにみそ』和えがたっぷりの強肴｡これには堪らず日本酒へ移行し『作』にて受け止めました｡焼物は二段構えで前半には天然物の『とら河豚(ﾌｸﾞ)』の『白子焼(ｼﾗｺﾔｷ)』に旬の『筍(ﾀｹﾉｺ)』をつけ焼にした焼筍(ﾔｷﾀｹﾉｺ)を『雪の茅舎』とともに味わい小腹を満たす為に締めの食事には御裾分けいただいた『鶏(ﾄﾘ)の唐揚げ(ｶﾗｱｹﾞ)』に出汁をたっぷりと抱いた『出汁巻玉子(ﾀﾞｼﾏｷﾀﾏｺﾞ)』にごはんと香の物と桜海老入りの味噌汁の食事セットで〆た弥生三月のと或る日の夜｡寝城から徒歩3～4分に當店が出来たことで自分の外食パターンに大きな変化を齎していることは言うまでも有りません。

2

天然とら河豚の白子焼

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2

ずわいがにの蟹箱

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2

かにみそ和え

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2

帆立貝柱､鮃､曹以､天然本鮪赤身､鰤ﾄﾛ

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1

槍烏賊ｹﾞｿの西京味噌焼

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1

のどぐろあら炊き

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1

筍つけ焼

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1

出汁巻玉子

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1

鶏の唐揚げ

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1

出汁巻玉子とごはんセット

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1

槍烏賊ｹﾞｿの西京味噌焼

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1

のどぐろあら炊き

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1

帆立貝柱､鮃､曹以､天然本鮪赤身､鰤ﾄﾛ

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1

ずわいがのｶﾆﾐｿ和えと箱蟹

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1

天然とら河豚の白子焼

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1

筍つけ焼

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1

鶏の唐揚げ

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1

出汁巻玉子とごはんセット

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2

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1

槍烏賊ｹﾞｿの西京味噌焼

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1

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1

のどぐろあら炊き

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1

帆立貝柱､鮃､曹以､天然本鮪赤身､鰤ﾄﾛ

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0

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1

帆立貝柱､鮃､曹以､天然本鮪赤身､鰤ﾄﾛ

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0

作玄乃智純米酒

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1

レモン釜と蟹箱

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作玄乃智純米酒

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1

ずわいがのｶﾆﾐｿ和えと箱蟹

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0

雪の茅舎純米吟醸

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1

レモン釜と蟹箱

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雪の茅舎純米吟醸

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1

ずわいがのｶﾆﾐｿ和えと箱蟹

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1

天然とら河豚の白子焼

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1

レモンサワー

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1

筍つけ焼

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1

鶏の唐揚げ

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1

出汁巻玉子とごはんセット

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1

味の店いわし外観

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2021/03訪問6回目

4.3

料理・味4.0
サービス4.8
雰囲気4.0
CP4.8
酒・ドリンク4.0

￥8,000～￥9,9991人

痒いところに手が届く小粋な店…『味の店いわし』

3月3日は『桃の節句』の『雛祭り』ということで夜は寝城近くの百岡(ﾓﾓｵｶ)店主が営まれる『味の店いわし』さんへ再訪させていただきました｡席はいつものカウンター席の末席に取らせていただき先ずは雑味が皆無な盛岡で最も美味しい生ビールで渇いた喉を潤します｡『味の店いわし』さんではお任せのコース料理の場合以外にはデフォルトで供されるつきだしの類はありませんので先付には本日のオススメの品書きの中から生の『桜海老(ｻｸﾗｴﾋﾞ)』と『独活(ｳﾄﾞ)』と『菜花(ﾅﾊﾞﾅ)』の酢の物と茹でたて熱々の『蚕豆(ｻﾗﾏﾒ)』を『櫻塩(ｻｸﾗｼﾞｵ)』とともに味わう如何にも春らしい二品をお願いしスタート｡向付は二段構えで前半には天然物の『本鮪(ﾎﾝﾏｸﾞﾛ)』に身がぶりぶりに活った活けものの『鮃(ﾋﾗﾒ)』､『鰆(ｻﾜﾗ)』の焼霜(ﾔｷｼﾓ)造りに『寒鰤(ｶﾝﾌﾞﾘ)』に『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』の美味しいものを少しづつ味わうことが出来る欲張りな五種六点盛､更に後半には高知県産の一本釣りの『初鰹(はつがつお)』を同じく高知県産のたっぷりの卸し『生姜(ｼｮｳｶﾞ)』で味わうという旬と季節感を活かした造りをいただきました｡炊合せには『九絵(ｸｴ)』のカマと『蛤(ﾊﾏｸﾞﾘ)』と『こごみ』の炊合せで桜花漬(ｵｳｶﾂﾞｹ)と柏(ｶｼﾜ)の葉(ﾊ)で春らしい一品に昇華｡蛤(ﾊﾏｸﾞﾘ)出汁(ﾀﾞｼ)が五臓六腑に染み渡ります｡そして油物には生の『桜海老(ｻｸﾗｴﾋﾞ)』と『新玉葱(ｼﾝﾀﾏﾈｷﾞ)』のかき揚げを『櫻塩(ｻｸﾗｼﾞｵ)』で味わい〆は小腹を満たす為にごはんと『山牛蒡(ﾔﾏｺﾞﾎﾞｳ)』の漬物と青菜(ｱｵﾅ)とお揚げさんの味噌汁のごはんセットを所望｡そしてごはんのおかずには何と『肉の米内』さんから仕入れられたという『米沢牛(ﾖﾈｻﾞﾜｷﾞｭｳ)』と『仙台牛(ｾﾝﾀﾞｲｷﾞｭｳ)』等の国産黒毛和牛(ｸﾛｹﾞﾜｷﾞｭｳ)の切落しで作られた『牛肉のすき煮』をいただきました｡生ビールが断然美味しい『味の店いわし』さん｡結局､生ビール×3杯と日本酒は『作』玄乃智と『上喜元』からくちをモッキリで各一合いただき気持ち良くなったところで送り出していただきました｡路地裏というロケーションながら『アートホテル盛岡』さん『ドーミーイン盛岡』さん『ホテルエース盛岡』さんと３つのホテルからいづれも徒歩2～3分という立地に店を構えられていることもあり當日も鈴なりの客でカウンター､テーブル席ともに8割方の入り｡尚且つ女性客が多いことも特徴的｡食事処の幟をたてている店ですが居酒屋さんというよりは割烹や小料理屋さんに準じた品の良さを感じさせる一品料理や酒肴で目と舌を愉しませてくれる店です｡帰り際には『赤酢使いの舎利』を使った『巻き寿司』の持ち帰りを所望したところ『ありがとうございます｡』と書かれた包み紙｡細かなところにも気配りを感じる佳き店が寝城の近くに出来､個人的にとても有難い限りです｡そして経木の寿司折の中には鮪(ﾏｸﾞﾛ)の『トロタク巻』と『梅紫蘇巻(ｳﾒｼﾞｿﾏｷ)』が入っておりました｡

2

本鮪､鮃､鰆､寒鰤､帆立貝柱

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2

初鰹の造り

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2

九絵のｶﾏ､蛤､菜花炊合せ

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2

桜海老と新玉葱のかき揚げ

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1

米沢牛と仙台牛のすき煮

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1

蚕豆

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1

桜海老､独活､菜花の酢の物

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1

櫻塩

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1

蚕豆

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1

桜海老､独活､菜花の酢の物

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1

本鮪､鮃､鰆､寒鰤､帆立貝柱

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1

初鰹の造り

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0

九絵のｶﾏ､蛤､菜花炊合せ

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1

九絵のｶﾏ､蛤､菜花炊合せ

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1

桜海老と新玉葱のかき揚げ

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1

米沢牛と仙台牛のすき煮

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0

食事セット

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1

生ビール

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1

桜海老､独活､菜花の酢の物

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0

蚕豆

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0

蚕豆

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1

生ビール

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0

蚕豆と櫻塩

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0

蚕豆と櫻塩

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0

生ビール

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1

本鮪､鮃､鰆､寒鰤､帆立貝柱

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0

作玄乃智

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本鮪､鮃､鰆､寒鰤､帆立貝柱

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0

作玄乃智

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1

本鮪､鮃､鰆､寒鰤､帆立貝柱

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1

天然本鮪赤身

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1

初鰹の造り

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0

櫻塩

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0

椀物

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1

九絵のｶﾏ､蛤､菜花炊合せ

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0

九絵のｶﾏの骨までしゃぶり尽し

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0

九絵のｶﾏ､蛤､菜花炊合せ

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0

上喜元からくち

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1

桜海老と新玉葱のかき揚げ

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0

上喜元からくち

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1

米沢牛と仙台牛のすき煮

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0

食事セット

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0

桜海老と新玉葱のかき揚げ

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0

米沢牛と仙台牛のすき煮

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0

御土産の巻き寿司

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0

ありがとうございます｡

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0

御寿司

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0

経木の寿司折

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1

中にはﾄﾛﾀｸ巻と梅紫蘇巻

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1

ﾄﾛﾀｸ巻と梅紫蘇巻

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2021/02訪問5回目

4.3

料理・味4.0
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク-

～￥9991人

ランチメニューもとても魅力的な…『味の店いわし』

盛岡の中心街の大動脈､大通り商店街と中央通りの間の路地裏の道､『ホテルエース盛岡』さんの裏手に新規オープンされたL.Aから凱旋帰国した百岡店主が腕を揮われる『味の店いわし』さん｡自分の寝城から近いということもあり既に何度か夜の部には足を運んでおりますが今回はランチを求めて昼の部に初めて寄せていただきました｡カウンター席に席を取らせていただき先ずは品書きに目を通します｡本目抜(ﾎﾝﾒﾇｹ)煮付(ﾆﾂｹ)､海老(ｴﾋﾞ)と鶏団子(ﾄﾘﾀﾞﾝｺﾞ)旨煮(ｳﾏﾆ)､マグロホホ照焼(ﾃﾘﾔｷ)､牛カルビ生姜焼(ｼｮｳｶﾞﾔｷ)､エビ･アナゴ天ぷら､鶏(ﾄﾘ)唐揚(ｶﾗｱｹﾞ)の全六種のランチメニューの中より入荷仕立てという『マグロホホ照焼定食』をオーダー｡セルフサーヴィスの茶と水をいただきながら定食の登場を暫し待ちます｡程無くして長方形の塗盆に載せられ供された注文の品は主菜である『マグロホホ照焼』の両脇に炊きたてのごはんに浅蜊(ｱｻﾘ)の赤だしの味噌汁､その上段には青菜(ｱｵﾅ)の御浸し(ｵﾋﾀｼ)に沢庵(ﾀｸｱﾝ)に鯵(ｱｼﾞ)の南蛮漬(ﾅﾝﾊﾞﾝﾂﾞｹ)という充実した内容で850円はとても魅力的です｡使われている『鮪(ﾏｸﾞﾛ)の頬肉(ﾎﾎﾆｸ)』は盛岡中央市場経由では無く豊洲市場から直接届けられる『天然南鮪(ﾃﾝﾈﾝﾐﾅﾐﾏｸﾞﾛ)』の頬肉(ﾎﾎﾆｸ)とのこと｡照焼と謳われておりますが鮪(ﾏｸﾞﾛ)の頬肉(ﾎﾎﾆｸ)に小麦粉を薄く纏わせ玉葱(ﾀﾏﾈｷﾞ)とともに照焼用のタレでフライパンでソテーして作られたソレは甘辛のバランスが秀逸でごはんが進む味わいでとても美味しいもので中華主体のランチが続く中､和食の良さを再認識させてくれるものでした｡昼の部の全六種類の定食メニュー全品制覇を目標にします。

2

鮪ﾎﾎ肉の照焼

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1

小麦粉を纏わせｿﾃｰされたﾎﾎ肉

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2

青菜の御浸し

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2

鯵の南蛮漬

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1

ごはん

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1

浅蜊の赤だし味噌汁

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1

鮪ﾎﾎ肉の照焼定食

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1

箸と爪楊枝

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1

鮪ﾎﾎ肉の照焼

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1

鮪ﾎﾎ肉の照焼定食

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1

ランチメニュー

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1

味の店いわし外観

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2021/02訪問4回目

4.3

料理・味4.0
サービス4.8
雰囲気4.0
CP4.8
酒・ドリンク4.0

￥8,000～￥9,9991人

鰯(ｲﾜｼ)七度洗えば鯛(ﾀｲ)の味…『味の店いわし』

百岡竜司店主が腕を揮われる『味の店いわし』さんへ再訪させていただきました｡コロナ禍で時短営業の中､2月1日のオープン以来､日々､鈴生りの客で賑わいを見せていることからも安定的な人気店へと一気に駆け上がられた感じがします｡先ずは盛岡で最も美味しいと思われる生ビールで渇いた喉を潤しスタートです｡論より証拠､余りの美味しさに都合3杯も生ビールをいただくのは他に盛岡には二軒程しかないように思います｡店が新しくビールサーバーも新しいことに加えサーバーの洗浄と意外にも見過ごしされがちなグラスのパーフェクトな洗浄から生み出される肌理細やかな泡が美味い生ビールは本当に美味しいて思います｡前菜には春の訪れを感じさせる桜花漬(ｵｳｶﾂﾞｹ)から作られた自家製の『桜豆腐(ｻｸﾗﾄﾞｳﾌ)』に『赤海鼠(ｱｶﾅﾏｺ)』と『白芋茎(ｼﾛｽﾞｲｷ)』の酢物から｡桜の香味に口中が満たされ海鼠(ﾅﾏｺ)のコリコリ感と芋茎(ｽﾞｲｷ)のシャキシャキ感と程良い酸味が食欲中枢と胃壁を刺激｡そして『刺身の盛合せ』はコリコリとした食感が歯に小気味良い天然の『真鯛(ﾏﾀﾞｲ)』の腹身に『鰆(ｻﾜﾗ)』の焼霜造り､味わいが濃密な天然物の『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身に『鮃(ﾋﾗﾒ)』の縁側(ｴﾝｶﾞﾜ)に『鮃(ﾋﾗﾒ)』､『女梶木(ﾒｶｼﾞｷ)』に目には青葉､山ほととぎすと謳われる『初鰹(ﾊﾂｶﾞﾂｵ)』に『蛍烏賊(ﾎﾀﾙｲｶ)』の七種八点盛を割り醤油と酢醤油を使い分け味わいました｡いづれも甲乙付け難い美味しさでしたが中でも『真鯛(ﾏﾀﾞｲ)』の腹身と『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身と『初鰹(ﾊﾂｶﾞﾂｵ)』の三品が白眉の味わいでした｡そしてメイン料理には大きな『活鮑(ｶﾂｱﾜﾋﾞ)』です｡此れをどうやって食べようか？と頭を悩ませていると「半分をバター焼、半分を酒塩焼で如何でしょう？」と本当に痒いところに手が届く助け舟に乗せていただき久しぶりに好物の『鮑(ｱﾜﾋﾞ)』を堪能させていただきました｡更には焼魚には金華山沖で獲れた脂ノリノリの『金華鯖(ｷﾝｶｻﾊﾞ)』の塩焼を半身をいただき間に箸休めに熊本の『山うに豆腐』を挿み赤酢の舎利と有明産の歯切れと口溶けが良い焼き海苔で巻かれた手巻きの『鉄火巻(ﾃｯｶﾏｷ)』に骨までトロトロに煮込まれた『あら汁』にて締めた口福な時間。『味の店いわし』さん『鰯(ｲﾜｼ)七度洗えば鯛(ﾀｲ)の味』の諺の通り手間暇(ﾃﾏﾋﾏ)を惜しまず丁寧(ﾃｲﾈｲ)な仕事をすることにより鯛(ﾀｲ)並に美味しい料理に変身させられるという意味合いの言葉が相応しい佳き店です｡寝城から程近い場所に本当に佳い店が出来てくれました｡

1

活鮑

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2

あわびのバター焼と酒塩焼

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2

あわびの酒塩焼

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1

あわびのバター焼と酒塩焼

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1

金華鯖塩焼

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1

七種八点盛の刺身盛合せ

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1

初鰹

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0

女梶木トロ

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1

天然本鮪赤身

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0

鰆焼霜造り

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0

鯛腹身

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0

鮃

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0

鮃縁側

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1

蛍烏賊は酢醤油で

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0

山うに豆腐

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1

あら汁

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1

赤海鼠と白芋茎の酢物

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0

自家製桜豆腐

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1

桜花漬で造られた桜香る桜豆腐

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0

橋袋の楊枝は鮨屋の名残

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0

自家製桜豆腐

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0

赤海鼠と白芋茎の酢物

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1

七種八点盛の刺身盛合せ

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0

割り醤油と酢醤油と生姜と山葵を使い分け

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0

蛍烏賊は酢醤油で

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0

あわびのバター焼と酒塩焼

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0

金華鯖塩焼

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0

山うに豆腐

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0

あら汁

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0

生ビール 1杯目

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1

自家製桜豆腐

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0

生ビール 2杯目

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0

赤海鼠と白芋茎の酢物

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0

生ビール 3杯目

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0

七種八点盛の刺身盛合せ

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0

勝山純米吟醸伊達領限定 white label

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1

割り醤油と酢醤油と生姜と山葵を使い分け

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0

勝山純米吟醸伊達領限定 white label

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1

蛍烏賊は酢醤油で

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1

あわびのバター焼と酒塩焼

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0

あわびのバター焼

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0

あわびの酒塩焼と肝焼き

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0

雪の茅舎純米吟醸

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0

金華鯖塩焼

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1

雪の茅舎純米吟醸

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1

山うに豆腐

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1

あら汁

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1

手巻きの鉄火巻とあら汁

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2021/02訪問3回目

4.3

料理・味4.0
サービス4.8
雰囲気4.0
CP4.8
酒・ドリンク4.0

￥8,000～￥9,9991人

割烹並みの料理で人気赤丸急上昇…味の店『いわし』

アメリカ国内ではNew Yorkに次いで人口の多いLos Angeles｡そのロサンゼルスの街で約5年間､すし職人として研鑽を積まれた百岡店主が凱旋帰国｡その後『かかし屋分店』さんで丸一年間､板場にて腕を揮われ2月1日に満を持して自身の店を開業された百岡竜司店主が腕を揮われる味の店『いわし』さんへ再訪させていただきました｡いつものカウンター席に席を取らせていただくとコーナーの角を挟んだ横の席には御同業の某人気店のK店長やら調理師のYさんやらパティシエールのIさん等､顔見知りの美男美女がズラリ｡訊けば調理師学校時代の同級生とのこと｡ひとりでの訪問でしたが思いがけない楽しい宴の時間を過ごさせていただきました｡先ずは生ビールで皆さんと合流して乾杯｡つきだし代わりに供された小鉢が二品､一品は『大葉擬宝珠(ｳﾙｲ)』と『野蜀葵(ﾐﾂﾊﾞ)』の御浸しと自家製の梅紫蘇豆腐(ｳﾒｼﾞｿﾄｳﾌ)に穴子(ｱﾅｺﾞ)の幼魚の『ノレソレ』が載せられた二品の小鉢です｡『味の店』を謳われるに相応しい割烹並みの美味しさの先付からスタート｡織部焼の皿に盛込まれた向付は『ノドグロ』の炙りに『女梶木(ﾒｶｼﾞｷ)』トロ､脂ノリノリの『鰯(ｲﾜｼ)』に『生鯖(ﾅﾏｻﾊﾞ)』､『羽太(ﾊﾀ)』に『南鮪(ﾐﾅﾐﾏｸﾞﾛ)』の赤身の六種九点盛で､とても良い感じです｡美味しい刺身にはやはり酒ということで間髪入れずに日本酒へと移行｡先ずは『上喜元』からくち特別純米から｡向付はいづれも美味しくいただきましたが噛んだ歯を押し返すような物凄い弾力の長崎県産の『羽太(ﾊﾀ)』に上品な脂の甘みの余韻が長い宮城県産の『女梶木(ﾒｶｼﾞｷ)』のトロ､炙られたことで皮ぎしから旨味と脂が溢れでる長崎県産の『ノドグロ』の炙りの三品が白眉､更には柚子釜に入れて供された『毛蟹(ｹｶﾞﾆ)』のカニミソ､そして綺麗に甲羅詰された『毛蟹(ｹｶﾞﾆ)』は半パイ分｡『毛蟹(ｹｶﾞﾆ)』の姿盛りと向き合い一心不乱に身を穿りいただくのも､ひとつの醍醐味ですが甲羅詰めは食べ手にはとても有難し｡蟹の身は甘みがあり格別美味しく感じられました｡そして『酔っ払い蛸(ﾖｯﾊﾟﾗｲﾀｺ)』と名付けられた一品は和芥子(ﾜｶﾞﾗｼ)が添えられた『水蛸(ﾐｽﾞﾀｺ)』の柔らか蒸しです｡歯を立てづともホロホロと崩れるくらい柔らかな蛸(ﾀｺ)は一食の価値アリかと思います｡締めの食事は『赤だし』の味噌椀(ﾐｿﾜﾝ)に沢庵(ﾀｸﾜﾝ)､ごはんの三点セットにおかずには超特大サイズの海老(ｴﾋﾞ)を使い薄衣を纏わせた『海老(ｴﾋﾞ)天ぷら』と春の訪れを告げる『たらの芽』の天ぷらです｡海老(ｴﾋﾞ)の頭はひと手間の仕事を惜しまず頭を焼いたものソミュール液でマリネしたものが揚げられており美味しくいただき､ごはんに自家製の『塩辛(ｼｵｶﾗ)』を後掛けしていただきいただき､お腹に収めて料理はひと通りです｡寝城近くに本当に佳き店が出来ました｡近々に近くに新たに和食の店が開業されるとの噂話も耳にしております｡個人的には大通りや中央通りの中心市街地に新しい店が出来てくれることは､とても嬉しい限りです｡味の店『いわし』さんは昼夜､二毛作営業の店､昼は近隣で働く老若男女の胃袋を定食で満たし夜は割烹並の料理とアルコールで1日の疲れを吹き飛ばしてくれます｡『鰯(ｲﾜｼ)』は七度洗えば鯛(ﾀｲ)の味とも称される魚｡今後､盛岡の和食界を牽引されて行かれるであろう若き百岡店主から當分､目が離せそうにありません。

2

ﾉﾄﾞｸﾞﾛ､ﾒｶｼﾞｷ､生鯖､ｲﾜｼ､ﾊﾀ､ﾏｸﾞﾛ赤身

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2

毛蟹甲羅詰め(1/2ﾊｰﾌｻｲｽﾞ)

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2

毛蟹のｶﾆﾐｿ柚子釜

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2

酔っ払い蛸(ﾀｺの柔らか煮)

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1

超特大ｻｲｽﾞの海老天ぷら

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1

穴子の幼魚ﾉﾚｿﾚと梅紫蘇豆腐

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1

ｳﾙｲとﾐﾂﾊﾞの御浸し

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1

穴子の幼魚ﾉﾚｿﾚと梅紫蘇豆腐

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1

ｳﾙｲとﾐﾂﾊﾞの御浸し

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1

ﾉﾄﾞｸﾞﾛ､ﾒｶｼﾞｷ､生鯖､ｲﾜｼ､ﾊﾀ､ﾏｸﾞﾛ赤身

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1

毛蟹甲羅詰め(1/2ﾊｰﾌｻｲｽﾞ)

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1

毛蟹のｶﾆﾐｿ柚子釜

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1

酔っ払い蛸(ﾀｺの柔らか煮)

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1

海老とﾀﾗの芽の天ぷら

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1

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1

生ビール

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0

穴子の幼魚ﾉﾚｿﾚと梅紫蘇豆腐

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0

上喜元からくち特別純米

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0

穴子の幼魚ノレソレ

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1

上喜元からくち特別純米

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0

ﾉﾄﾞｸﾞﾛ､ﾒｶｼﾞｷ､生鯖､ｲﾜｼ､ﾊﾀ､ﾏｸﾞﾛ赤身

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0

臥龍梅純米酒

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0

ﾉﾄﾞｸﾞﾛ､ﾒｶｼﾞｷ､生鯖､ｲﾜｼ､ﾊﾀ､ﾏｸﾞﾛ赤身

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1

臥龍梅純米酒

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0

ﾉﾄﾞｸﾞﾛ､ﾒｶｼﾞｷ､生鯖､ｲﾜｼ､ﾊﾀ､ﾏｸﾞﾛ赤身

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0

田酒特別純米

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0

毛蟹甲羅詰め(1/2ﾊｰﾌｻｲｽﾞ)

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1

田酒特別純米

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0

ｶﾆﾐｿ柚子釜と毛蟹甲羅詰め

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0

麒麟山超辛口

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0

毛蟹甲羅詰めとｶﾆﾐｿ柚子釜

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1

麒麟山超辛口

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0

毛蟹甲羅詰め(1/2ﾊｰﾌｻｲｽﾞ)

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0

酔っ払い蛸(ﾀｺの柔らか煮)

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0

生ﾋﾞｰﾙ

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1

酔っ払い蛸(ﾀｺの柔らか煮)

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0

海老とﾀﾗの芽の天ぷら

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1

ごはんセット

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1

自家製塩辛を後掛けで

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1

海老とﾀﾗの芽の天ぷら

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2021/02訪問2回目

4.0

料理・味3.8
サービス4.2
雰囲気4.0
CP4.0
酒・ドリンク4.0

￥5,000～￥5,9991人

割烹に勝るとも劣らぬ料理と美味しい生ビール…『味の店いわし』

日中の最低気温が氷点下10℃(-10度)､最高気温が氷点下4℃(-4度)､そして夜は氷点下7℃(-7度)と一日中真冬日で激寒の盛岡｡そんな中､向かった先はコロナ禍の中､2月1日に新規オープンされたばかりのホットな店に余り日を置かずに再訪させていただきました｡その店はアメリカ L.Aの寿司割烹店で四年半､腕を揮わた後に凱旋帰国し『かかし屋分店』さんで料理長として手腕を発揮され満を持して独立開業された百岡竜司店主が腕を揮われる『味の店いわし』さんです｡先ずは肌理細やかな泡で覆われた生ビールで渇いた喉を潤します｡『味の店いわし』さんでは､店が半ば押し付けのような形で供される『つきだし』の類は無く食べたいものを食べたいタイミングでいただけるのがある意味有難く先客の方々のオーダーの穴子(ｱﾅｺﾞ)の天ぷらを揚げられるタイミングで『海老(ｴﾋﾞ)の天ぷら』を揚げて貰い『大きな海老(ｴﾋﾞ)天ぷら』と生ビールからスタート｡揚げたて熱々の『海老(ｴﾋﾞ)』を塩で味わい生ビールで流します｡この海老(ｴﾋﾞ)天ぷらはとても美味でした｡更に焼きたて熱々の『出汁巻玉子(ﾀﾞｼﾏｷﾀﾏｺﾞ)』は出汁(ﾀﾞｼ)を抱いた優しい味わいであり旨味たっぷりの『合鴨(ｱｲｶﾞﾓ)ロース煮』は隠し味の山椒(ｻﾝｼｮｳ)が活きた味わいでした｡『豊盃』純米吟醸と特別純米とともに受け止め締めは特製タルタルソースで味わう薄衣を纏わせた盛岡では『かかし屋』さんで供される『特大海老フライ』に肉薄する美味しさの『海老フライ』とともに『豊盃』特別純米酒とともに味わい店内が賑やかになってきた頃合いで店を後にしたのでありました｡百岡店主が供される料理や酒肴は割烹店や小料理屋さんに勝るとも劣らぬ質感と味を兼ね備えられたものが居酒屋さん並みの値段で味わうことが出来るとても魅力的な店です｡コロナ禍で静まり返る盛岡の飲食業界の中に於いて人気赤丸急上昇中の期待の一軒です｡

4

海老天ぷらと獅子唐の天ぷら

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4

出汁巻玉子

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4

合鴨ロース煮

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4

海老フライ

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2

海老天ぷらと獅子唐の天ぷら

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2

出汁巻玉子

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2

合鴨ロース煮

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2

海老フライ

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2

泡の肌理が細やかな生ビール

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2

海老天ぷらと獅子唐の天ぷら

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2

揚げたて熱々の天ぷらとビール

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2

海老天ぷらと獅子唐の天ぷら

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2

生ビール

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2

海老天ぷら

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2

出汁巻玉子

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2

豊盃純米吟醸

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2

出汁巻玉子

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2

豊盃純米吟醸

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2

出汁巻を染め卸しとともに

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2

合鴨ロース煮

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2

豊盃特別純米

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2

合鴨ロース煮

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2

豊盃特別純米

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2

厚みがあり食応えアリ

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2

海老フライ

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2

海老フライ

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2

タルタルソースとともに

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2

味の店いわし

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2

極寒の盛岡

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2021/02訪問1回目

4.0

料理・味3.8
サービス4.2
雰囲気4.0
CP4.0
酒・ドリンク4.0

￥5,000～￥5,9991人

祝新装開店おめでとうございます…『味の店いわし』

新型コロナウイルス感染症COVID-19というアゲインストの逆風が吹き荒れる中､2月1日に新規開店された『味の店いわし』さんへ御祝いを兼ねて早速､寄せていただきました｡店主はアメリカ L.Aの寿司割烹店で四年半､つけ場で腕を揮われた後に凱旋帰国し『かかし屋分店』さんで田中龍志店主の右腕として手腕を発揮されていた百岡竜司店主です｡店内は左手に全10席のＬ字型のカウンター席と右手にテーブル席という配置で感染抑止の為に充分過ぎるソーシャルディスタンスが確保されていました｡「こちらへどうぞ」と通していただいた席は百岡店主が腕を揮うカウンターの特等席､背後には液晶モニターが設置されており画像が映し出されておりました｡先ずは赤星のラガービールを所望､ホールスタッフの方にグラスに注いでもらったビールを渇いた喉に打ち付けます｡突き出しの類は無く早速､酒肴に『本日の刺身五点盛』をオーダー。目の前で包丁で引かれた刺身は織部焼の器に盛られて供されました｡その内容は『本鮪(ﾎﾝﾏｸﾞﾛ)』中トロ､『鰆(ｻﾜﾗ)』焼霜(ﾔｷｼﾓ)造り､『女梶木(ﾒｶｼﾞｷ)』トロ､『真鯛(ﾀｲ)』松皮(ﾏﾂｶﾜ)造り､『寒鰤(ｶﾝﾌﾞﾘ)』の五点盛に軽く湯霜(ﾕｼﾓ)にされた『北寄貝(ﾎｯｷｶﾞｲ)』という内容｡當日は2月2日､124年ぶりに立春が2月3日の為に2月2日に迎えた『節分』ということでL.A時代から惚れ込んで使い続けられているという横井醸造製『純粕酢』の最高峰『與兵衛』を使った赤酢の舎利を使い口溶けの良い上質な海苔で包まれた『鮪(ﾏｸﾞﾛ)の中落ち巻』を今年の恵方の方位､南南東を向き開運を祈りガブリ｡凌ぎの手巻寿司の後には品書きの中で目を惹いた『酔っ払い蛸(ﾖｯﾊﾟﾗｲﾀｺ)の炙り(ｱﾌﾞﾘ)』なるものを追加｡柔らかく仕上げら表面を軽く炙り供された北海道産の水蛸(ﾐｽﾞﾀﾞｺ)は噛み締める度に旨味が口中に広がります｡此れは必食の価値がある一品です｡そして『かかし屋』さんから『かかし屋分店』さんへ更には『味の店いわし』さんへと引き継がれた『牛すじ煮込み』は八丁味噌仕立にブラッシュアップされ一層､酒を呼ぶ味わいに｡国産黒毛和牛の牛スジに拘り造られた煮込みはことのほか美味しく､箸休めにいただいた煮浸し(ﾆﾋﾞﾀｼ)風の『白菜(ﾊｸｻｲ)のお浸し(ｵﾋﾀｼ)』は柚子(ﾕｽﾞ)香る鰹出汁(ｶﾂｵﾀﾞｼ)仕立で日本人のDNAを呼ぶ起こす割烹風に仕上げられた味わい｡締めは赤酢の舎利と『烏賊(ｲｶ)の塩辛(ｼｵｶﾗ)』とともに本日の味噌汁の『浅蜊(ｱｻﾘ)の味噌汁』で小腹を満たさせていただきました｡料理とともにいただいた日本酒は『作』純米玄乃智､『上喜元』特別純米辛口､『麒麟山』伝統辛口をモッキリStyleにていただきました｡店の場所は旧『はつがい』大通店の跡地で目の前には『らーめん山頭火』さんと『咲いき』さんがあります｡昼は酒類豊富なランチメニュー､夜は美味しい酒肴で一杯ときっと路地裏の人気店となることでしょう｡

3

本鮪中ﾄﾛ､鰆焼霜､女梶木ﾄﾛ､鯛松皮､寒鰤と北寄貝の造り

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3

酔っ払い蛸の炙り

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3

牛すじ煮込み

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3

白菜の御浸し

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2

恵方巻代わりの鮪の中落ち巻

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2

烏賊の塩辛と赤酢の舎利

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2

浅蜊の味噌汁

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2

本鮪中ﾄﾛ､鰆焼霜､女梶木ﾄﾛ､鯛松皮､寒鰤と北寄貝の造り

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1

酔っ払い蛸の炙り

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1

牛すじ煮込み

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1

白菜の御浸し

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1

浅蜊の味噌汁

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1

赤星ラガー

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2

本鮪中ﾄﾛ､鰆焼霜､女梶木ﾄﾛ､鯛松皮､寒鰤と北寄貝の造り

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2

赤星ラガー

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1

本鮪中ﾄﾛ､鰆焼霜､女梶木ﾄﾛ､鯛松皮､寒鰤と北寄貝の造り

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1

作純米玄乃智

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1

酔っ払い蛸の炙り

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1

作純米玄乃智

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2

酔っ払い蛸の炙り

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1

作純米玄乃智

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1

酔っ払い蛸の炙り

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1

上喜元特別純米辛口

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1

牛すじ煮込み

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1

上喜元特別純米辛口

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1

麒麟山伝統辛口

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1

白菜の御浸し

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1

麒麟山伝統辛口

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2

浅蜊の味噌汁

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2

開店祝の花が沢山

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2

味の店いわし外観

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店名	味の店いわし
ジャンル	居酒屋、日本料理
予約・お問い合わせ	019-618-6442
予約可否	予約可
住所	岩手県盛岡市中央通2-11-7 大きな地図を見る周辺のお店を探す
交通手段	盛岡駅から741m
営業時間	月・火・水・木・金・土 11:30 - 14:30 17:00 - 23:00 日定休日
予算	￥4,000～￥4,999 ～￥999
予算（口コミ集計）	￥6,000～￥7,999 ￥1,000～￥1,999 利用金額分布を見る
支払い方法	カード可電子マネー可

席数	20席（カウンター10席､テーブル8席）
個室	無
貸切	可
禁煙・喫煙	全席禁煙
駐車場	無
空間・設備	落ち着いた空間、席が広い、カウンター席あり

利用シーン	一人で入りやすいこんな時によく使われます。
ロケーション	隠れ家レストラン、一軒家レストラン
サービス	テイクアウト
オープン日	2021年2月1日
その他リンク	ホットペッパーグルメ
初投稿者	©Loro（5681）
最近の編集者	kimairi（1） ... 店舗情報（'23/07/15 10:36） kam.jp（0） ... 店舗情報（'22/08/11 12:34）編集履歴を詳しく見る

予約必須の盛岡の超人気店…味の店『いわし』 : 味の店いわし

味の店いわし

店舗情報（詳細）

店舗基本情報

席・設備

メニュー

特徴・関連情報

お得なクーポン

周辺のお店ランキング

食べログ限定企画

店舗運営者の方へ

コース	飲み放題
ドリンク	日本酒あり、焼酎あり、ワインあり、日本酒にこだわる
料理	魚料理にこだわる

**2024**年5月
月	火	水	木	金	土	日
		1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	31

**2024**年6月
月	火	水	木	金	土	日
					1	2
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30

**2024**年7月
月	火	水	木	金	土	日
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30	31

予約必須の盛岡の超人気店…味の店『いわし』 : 味の店 いわし

味の店 いわし

店舗情報（詳細）

店舗基本情報

席・設備

メニュー

特徴・関連情報

お得なクーポン

周辺のお店ランキング

食べログ限定企画

店舗運営者の方へ

予約必須の盛岡の超人気店…味の店『いわし』 : 味の店いわし

味の店いわし