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金時草とホッキ貝
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ホッキ貝箸上げ
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アサヒ生ビール熟撰
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タラバガニ、コシアブラ、土佐酢のジュレ
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タラバガニ、箸上げ
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鱧、独活、えんどう豆、オクラ、椎茸、酢橘
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鱧、箸上げ
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イサキ、煎り酒浸し
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イサキ、煎り酒浸し
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イサキ、箸上げ
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マグロ、芽ねぎと干した榎茸
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マグロ、芽ねぎと干した榎茸
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マグロ、伊豆本山葵乗せ、箸上げ
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ヒカゲノカズラ
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八寸
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鱧の南蛮漬け、岩茸と馬糞ウニ
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ハゼの木の芽寿司、車海老の旨煮、稚鮎の唐揚げ、つぶ貝、枝豆の山椒煮
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車海老の頭の唐揚げ
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岩茸、箸上げ
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太刀魚、油菜、空豆蜜煮
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焼き太刀魚、油菜、空豆の蜜煮
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太刀魚の箸上げ
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黒豚の角煮、
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黒豚の角煮、里芋、絹さや、ミョウガ
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黒豚の角煮、箸上げ
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煮穴子の天ぷら、ヤングコーンの天ぷら
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煮穴子の天ぷら、箸上げ
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炊き込みご飯、赤だし、お新香
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筍、名古屋コーチン、グリーンピースの炊き込みごはん
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土鍋
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薫香するお茶
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酒粕のアイス、黒蜜、黒豆
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酒粕のアイス、黒蜜、黒豆
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抹茶
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カウンターからの内観
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セット
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サイン
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扉
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外観
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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
小田原駅からタクシーで10分弱。
扉を開けるとセットされている箸などは、僕らだけの貸切みたい。
どうやら店は不定休だそうで、予約が入れば開けるよう。
凛とした空間に、カウンター席6席。
乾杯は「アサヒビール熟撰生ビール」で。
【先付①】
「加賀野菜の『金時草』、ホッキ貝」…金時草から出てきた紫色の出汁がなんだか高貴に見える。味は穏やかに上品。
【先付②】
「タラバガニ、コシアブラ、土佐酢のジュレ」…美味しいのひと言。
【お椀】…「鱧、独活、えんどう豆、オクラ、椎茸、酢橘」…薄さギリギリのお出汁が美味しい。これ以上濃くても下品になりそうな理想的な味わい。最近小田原の海でも鱧がだいぶあがるようになってきているんだとか。もちろん鱧も美味しい。
【お造り①】「小田原のイサキ」…煎り酒浸しでいただく。伊豆本山葵も用意されるが、ここでは使わずに置き、次の魚で使うことにした。煎り酒は無添加の梅干しを使い酸味はあるが穏やかで、最後まで飲み干してしまった。
【お造り②】「マグロ」
醤油で洗ったマグロを山椒味噌をお出汁で溶いたモノでいただく。芽ねぎと干した榎茸と一緒に。
【八寸】…上に乗っている緑は『ヒカゲノカズラ』。昔から神聖なものとされてきた縁起物のシダ植物の一種。
その下、①備前焼の壺のようなものに入るものが「鱧の南蛮漬け」、②「馬糞ウニと秩父の岩茸」…旨味濃いウニ、不思議食感の岩茸面白い組み合わせ③「小川のハゼの木の芽寿司」…、④「車海老の旨煮、海老頭の唐揚げ」、⑤「稚鮎の唐揚げ」…肝の苦味も美味い、⑥「つぶ貝」、⑦「枝豆の山椒煮」…ほんのり山椒風味。
【焼き物】
船の上で活き〆にした「太刀魚」…オクラと油菜、空豆の蜜煮…ふんわり焼き上がった太刀魚と甘い空豆の組み合わせが面白い。
【炊き合わせ】
「黒豚の角煮」…里芋、絹さや、ミョウガ等が添えられている。
【天ぷら】
「煮穴子の天ぷらとヤングコーンの天ぷら」…山椒醤油の餡をかけてあり、早めに食べるとサクサク、少し遅れてしっとり食感になる。味は美味い。
【ごはんと赤だし】…〆のご飯は炊き込みご飯。中には筍、名古屋コーチン、グリーンピースが入る。土鍋炊きの炊き立てで抜群に美味しい。
ごはんが美味しいと幸せ気分になる。
「赤だし」の具はなめこ。
「お新香」として梅も紫蘇も自家製の無添加。胡瓜も美味しい。
【甘味】は「酒粕のアイスクリームに黒豆と黒蜜を添えて」…酒粕アイスって最近確実に1ジャンルになってるなぁ。
最後に【抹茶】で締める。…優しいお味。
姉からの薦めで、訪問したお店。元々湯河原にある高級料理旅館の「石葉」の料理長。料理レベルが高いのは当たり前か。
食材は地モノや自家製にこだわるところに大将の人柄が反映されていて、良い感じ。