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山形村短角牛ｳﾁﾓﾓのｱｯﾛｰｽﾄ
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菱蟹と和製ﾎﾟﾙﾁｰﾆと焼ﾄﾏﾄのﾊﾟｽﾀ
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合鴨ﾛｰｽのﾌﾞﾗﾁｮｰﾗ
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自家製ﾘｺｯﾀﾁｰｽﾞと焼ﾋﾟｾｯﾛのｽﾞｯﾊﾟ
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ﾎﾛﾎﾛ鳥の手羽とｽﾞｯｷｰﾆ､山芋のｴｽｶﾍﾞｯｼｭ
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南部小麦と権現様由来の小麦のﾊﾟｰﾈ
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ﾌﾞﾙｰﾍﾞﾘｰとBudino al latte
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ﾎﾛﾎﾛ鳥の手羽とｽﾞｯｷｰﾆ､山芋のｴｽｶﾍﾞｯｼｭ
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自家製ﾘｺｯﾀﾁｰｽﾞと焼ﾋﾟｾｯﾛのｽﾞｯﾊﾟ
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合鴨ﾛｰｽのﾌﾞﾗﾁｮｰﾗ
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菱蟹と和製ﾎﾟﾙﾁｰﾆと焼ﾄﾏﾄのﾊﾟｽﾀ
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菱蟹と和製ﾎﾟﾙﾁｰﾆと焼ﾄﾏﾄのﾊﾟｽﾀ
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山形村短角牛ｳﾁﾓﾓのｱｯﾛｰｽﾄ
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南部小麦と権現様由来の小麦のﾊﾟｰﾈ
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ﾄﾞﾙﾁｪ
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ﾌﾞﾙｰﾍﾞﾘｰとBudino al latte
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自家製 ﾛｰｽﾞﾋｯﾌﾟﾃｨ
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ﾎﾛﾎﾛ鳥の手羽とｽﾞｯｷｰﾆ､山芋のｴｽｶﾍﾞｯｼｭ
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自家製 ｼﾞﾝｼﾞｬｴｰﾙ
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自家製ﾘｺｯﾀﾁｰｽﾞと焼ﾋﾟｾｯﾛ
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自家製ﾘｺｯﾀﾁｰｽﾞと焼ﾋﾟｾｯﾛのｽﾞｯﾊﾟ
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南部小麦と権現様由来の小麦のﾊﾟｰﾈ
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合鴨ﾛｰｽのﾌﾞﾗﾁｮｰﾗ
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遠野産 ﾗﾌﾗﾝｽｼﾞｭｰｽ
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合鴨ﾛｰｽのﾌﾞﾗﾁｮｰﾗ
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菱蟹と和製ﾎﾟﾙﾁｰﾆと焼ﾄﾏﾄのﾊﾟｽﾀ
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遠野産 ﾘﾝｺﾞｼﾞｭｰｽ
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山形村短角牛ｳﾁﾓﾓのｱｯﾛｰｽﾄ
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遠野産ﾌﾞﾙｰﾍﾞﾘｰ入り山葡萄ｼﾞｭｰｽ
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山形村短角牛ｳﾁﾓﾓのｱｯﾛｰｽﾄ
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ﾄﾞﾙﾁｪ
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黒文字の茶
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ﾌﾞﾙｰﾍﾞﾘｰとBudino al latte
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大槌 夏鹿の角
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おのひづめ Entrata
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おのひづめ
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
北上の『Ristorante Tremolo』さんを後にして向かった先は四国四県と同等の広大な面積を持つ岩手県の臍(ﾍｿ)の部分に位置し柳田國男の『遠野物語』の舞台となった町であり河童(ｶｯﾊﾟ)や座敷童子(ｻﾞｼｷﾜﾗｼﾞ)等が登場する民話が今に伝わる民話の故郷 遠野｡ホテル『あえりあ遠野』さんに部屋を取り先ずは大浴場で一番風呂をいただき手足を伸ばし湯舟にゆっくり浸かりひと休み｡夕暮れで街の色が変わる頃合いを見計らい向かった先は若き才能を発掘する日本最大級の料理人コンペティション『RED U-35』2019のファイナリスト8名の中のひとりであり『SILVER EGG』の栄誉に輝いた経験を持たれる菅田幹郎オーナーシェフが腕を揮われる『おのひづめ』さんです｡用意されていた席は前回同様オープンキッチン前に設けられたカウンター席に取らせていただき少し軽めのお任せディナーコースの料理に舌鼓を打たせていただきました｡『おのひづめ』さんの料理ジャンルは何なんですか？と良く問われることがありますが日本料理とフレンチの経験を活かしつつイタリア料理の要素を取り入れられた唯一無二の『Sugata流料理』とでも申せば理解していただき易いのではないかと思われます｡余り堅苦しい括りや定義に捕われず「美味しければ良いぢゃん‼︎」と肩肘の力を抜いて供された皿と向かいあえばその奥の深さにきっと魅了されることでしょう｡さて､アペリティーヴォ代わりに最初に供され飲み物は術後である自分の身体を気遣いわざわざ摘みに行ってくれたという『ローズヒップ』を煎じたものを岩手の名水20選にも数えられる根山葵の産地 稲荷穴の朝汲みの湧水を南部鉄器の急須で煮出したものを冷たくしグラスに注ぎ供された『ローズヒップティ』料理は『ホロホロ鳥』の手羽と遠野産のズッキーニに山芋(ﾔﾏｲﾓ)にコリアンダー等を使った『エスカベッシュ』風のエントラータからスタートしました｡程良い酸味と香草の香味が食欲中枢を刺激｡続いて供された料理は大槌産の『夏鹿(ﾅﾂｼﾞｶ)』から丁寧に抽出されたブロードを使いご実家で搾乳された生乳にレモン果汁を加え作られた自家製『リコッタチーズ』に焼いた『ピセッロ』とセージを使った滋味溢れる『ズッパ』へと繋がれました｡自家製の『パーネ』は紫波町産の南部小麦を使ったものと柳田國男の『遠野物語』にも登場する田んぼの中の小さな神社『荒神神社』の権現様所縁の全粒粉の小麦を使い作られた二種類のパン｡そして『合鴨(ｱｲｶﾞﾓ)』のロースを備長炭を使いじっくりと火入れされた鴨肉のブラチョーラ｡ソースはFrenchの手法で作られた『フォン･ド･カナール』コントルノには遠野産の夕顔(ﾕｳｶﾞｵ)､そしてプリモ･ピアットに相当するパスタは南部小麦を使い加水率を調整し硬派なアルデンテに仕上げた手打ちパスタを使い三陸 大船渡産の『菱蟹(ﾋｼｶﾞﾆ)』と山から採ってきた和製『ポルチーニ茸』のオレンヂ色をした『アカヤマドリ茸』で造られたソースとローマの夏の味『焼トマト』ともに楽しませていただきセコンド･ピアットには久慈市山形の短角牛のCharisma生産者 柿木さんの月齢26ヶ月の山形村短角牛の『ウチモモ』のアッロースト｡噛み締める度に口に広がる赤身肉特有の力強い旨味は黒毛和牛種の脂の甘みと旨味は相反する美味しさ｡食後のデセールは今が旬の生のブルーベリーが盛付けられ卵白と生乳で造られた『Budino al latte』､カッフェには『黒文字(ｸﾛﾓｼﾞ)』の茶で『Sugata流料理』はひと通りです｡探究心旺盛な菅田シェフは流石『RED U-35』2019のファイナリスト、画像はありませんが他にも揚げ時間と揚げ油の温度を微妙に変えて揚げられた『鹿肉のコトレッタ』の食味比べを2人で愉しみ意見交換をさせていただいのでありました｡今回は術後ということもありアルコール摂取の許可が下りておらず残念ながらワインとともに料理を楽しむことが出来ませんでしたが自家製の『ジンジャエール』に遠野産の『リンゴジュース』､『ラフランスジュース』に今が旬のブルーベリーのフローズンが加えられた『山葡萄(ﾔﾏﾌﾞﾄﾞｳ)ジュース』の炭酸割りとともにアヴィッナメントを楽しませていただいたのでありました。