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川治温泉「祝い宿 寿庵」
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2013年9月13日「旧東山閣」からリニューアル・オープンです
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「祝い宿 寿庵」お祝い事にはもってこいの宿
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生ビールの向こうに”頑張る若主人”の姿がみえる。。。
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先附 名物胡麻豆腐 山葵 加減醤油
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名物 胡麻豆腐（流石に名物と言われるだけあり、今まで食べた中でも絶品クラス）
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前菜（福海寿山と書かれてある）
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前菜 氷山盛り 壺々・胡麻浸し 鬼灯・煮氷り 合鴨 玉浦 枝豆 山桃
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鬼灯・煮氷り
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合鴨
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壺々・胡麻浸し
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前菜を取り分け
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栃木宇都宮酒造銘酒「四季桜」
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秘書２号のお酌で。。。
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椀物 澄汁 鱧 松茸 順菜 柚子
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２０１３年初松茸！
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造里 本日の仕入れより あしらえ 薬味 特製味噌
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お目で鯛！
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鯛 鮪 とり貝
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鯛の口には紅白の水引き
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赤飯
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甘辛い餡と山葵を載せて
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焼物 奉書包み 紅白水引 銀睦西京焼き 鱒木の芽焼き 酢取り蓮根
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何と書いてあるのでしょうか？
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焼物 奉書包み 紅白水引 銀睦西京焼き 鱒木の芽焼き 酢取り蓮根
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焼物 奉書包み 紅白水引 銀睦西京焼き 鱒木の芽焼き 酢取り蓮根
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進肴 冬瓜釜・冷製仕立て
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冬瓜に「吉」の文字が掘られています
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冬瓜釜・冷製仕立て 南京 千両茄子 豌豆 針生姜
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冬瓜釜・冷製仕立て 南京 千両茄子 豌豆 針生姜
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強肴 黒毛和牛ひれ石焼き がぶりえる 焼湯葉 辛子醤
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見事な霜降りの”とちぎ和牛”Ａ５ランク
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強肴 黒毛和牛ひれ石焼き がぶりえる 焼湯葉 辛子醤
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熱々の石の上で焼き上げます
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遠赤外線効果で、中までシットリ
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食事 釜出し かやく御飯 錦糸 葱 海苔 いくら
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若旦那自ら混ぜ合わせてくれました
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かやく御飯 赤出汁
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添え 香の物 天しば
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水物 季節の果物寄せ冷菓 抹茶アイス 生姜飴
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夜食（栗おこわ）
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食前 トマトじゅーす
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本日の朝餉
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朝肴 朝の恵み 心和めし 身体に良き品
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明太子 昆布
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ほうれん草のお浸し
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雑魚の山椒煮
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笹巻納豆
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小向 特産品 刺身湯波 土佐醤油
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小向 特産品 刺身湯波 土佐醤油
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焼物 本日の焼き肴 出汁巻たまご
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？？？憶えていない？
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鮮野菜 沙良多仕立て・契約農家直送 ひしほ味噌
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鮮野菜 沙良多仕立て・契約農家直送 ひしほ味噌
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鮮野菜 沙良多仕立て・契約農家直送 ひしほ味噌
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イケメンの若旦那自ら。。。
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食事 栃木県産こしひかり 味噌仕立てあら汁
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添え 紀州産南高梅 地野菜の朝漬け
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味噌仕立て あら汁 若布 青菜
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水菓子 アロエ・ヨーグルト
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高級感あふれるソファーが配置してある広々としたロビー
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玄関正面には縁起物の鶴の屏風
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有名な画伯の絵がロビーを彩ります
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館内（明るい雰囲気の廊下）
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和洋室
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和室
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掘り炬燵付の和室
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露天風呂付の和洋室
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部屋付露天風呂
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ＯＰＥＮ前の研修（招待）で訪問。館内を案内して貰いました
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宿泊した和室
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ゆったりとした部屋の配置
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男湯（入り鉄砲）
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女湯（出おんな）
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大浴場（改装前）
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露天風呂（改装前）
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御食事処「割烹 椀」
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御食事は全て「割烹 椀」で用意されます
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御食事処「割烹 椀」店内
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リニューアルＯＰＥＮの告知ポスター
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今夏、川治温泉の名旅館『お宿 東山閣』が『祝い宿 寿庵』としてリニューアルオープンした。
『お宿 東山閣』の社長、船曳富士夫氏とは２０数年来の付き合いになる。
小生が若かりし頃、東京で知り合い家族を連れて何度か訪れた。その後、系列旅館『宿屋伝七』がＯＰＥＮし、川治温泉を代表する名旅館に発展していく。
（参考：http://tabelog.com/tochigi/A0903/A090303/9003512/dtlrvwlst/4458329/）
そして、この度『お宿 東山閣』が宿名も新たに『祝い宿 寿庵』として生まれ変わった。
今回はＯＰＥＮ直前に控え、館内の施設見学も含め、若き経営者（船曳大輔氏）からＩｎｓｐｅｃｔｉｏｎの招待を戴く。
✿人と人、時と人を結ぶ 歓びのおもてなし・・・
～出会いからひとつの縁が生まれるように。
憩い、寛ぎ、癒し、味わい・・・ひとつひとつに思いを込めて。
訪れる人それぞれに、歓びに満ちたひとときを紡ぎだす。
それが、「祝い宿 寿庵」のおもてなし。
パンフレットに書かれた宿コンセプト通り、館内に入ると「憩」「癒」「寛」の空間が広がる。
人は非日常性を求めて旅にでる。辿りついた場所に日常が溢れていたなら、人は「憩」「癒」「寛」を感じないだろう。
この場所はまさに非日常の世界。思い切り「憩」「癒」「寛」を感じよう。
ひと通り館内を案内され、和モダンを基調としたタイプの違う客室を拝見。
今宵、小生が案内された部屋は”露天風呂付きの和洋室”。大自然の景観を背景にゆったりとした湯浴みを愉しむことが出来る。
大事な方と、大事な時を過ごすにはこんな部屋を用意したい。
さて、旅の愉しみは何といっても食事だ。
前身の『お宿 東山閣』も料理には定評があった。今や常識となりつつある”ウエルカムドリンク（抹茶と焼団子）”をチェックインの間に提供したのも『お宿 東山閣』が最初なら、”地産地消・旬産旬消”にこだわり八汐鱒の生湯波巻などの創作懐石料理をはじめて戴いたのも此処だった。
その流れを若旦那はどのように描くのだろう。
『祝い宿 寿庵』の”食へのこだわり”の柱は６つ。
①出汁にこだわる
料理の基本である出汁こそ宿の自慢。素材にこだわり、丁寧にとった出汁は五感にしみわたり心から癒される。
②旬の食材
職人が選び抜いた旬を感じる食材を使用。まさに旬産旬消（旬の時季のものを、旬の時季に食す。）
③地元の逸品
地元業者と提携し新鮮な食材を集めている。臭みのない新鮮だからこその川魚は贅沢な逸品。
④こだわりの米
日本名水１００選『尚仁沢』湧水で育った栃木県産コシヒカリを使用。自社で精米するほどのこだわり。
⑤選りすぐりの日本酒
地酒はもちろん、全国より選んだ銘酒を取り揃えている。
⑥日本一の朝食を目指して
豪快に器に盛られたお味噌汁、懐かしいご飯に合うおかず、旅先の心地よい一日の始まりを料理で演出する。夕食同様、味覚だけでなく視覚、嗅覚でも味わえるように、職人が丹精込めて仕込んだ朝食膳を堪能することが出来る。
そんな『祝い宿 寿庵』で戴く絶品料理とは。。。
■文月の御献立
●福海寿山 珀味専心のおもてなし
先附 名物胡麻豆腐 山葵 加減醤油
前菜 氷山盛り 壺々・胡麻浸し 鬼灯・煮氷り 合鴨 玉浦 枝豆 山桃
椀物 澄汁 鱧 松茸 順菜 柚子
造里 本日の仕入れより あしらえ 薬味 特製味噌
焼物 奉書包み 紅白水引 銀睦西京焼き 鱒木の芽焼き 酢取り蓮根
進肴 冬瓜釜・冷製仕立て 南京 千両茄子 豌豆 針生姜
強肴 黒毛和牛ひれ石焼き がぶりえる 焼湯葉 辛子醤
食事 釜出し かやく御飯 錦糸 葱 海苔 いくら
添え 香の物 天しば
水物 季節の果物寄せ冷菓 抹茶アイス 生姜飴
夜食 栗おこわ
●本日の朝餉
食前 トマトじゅーす
朝肴 朝の恵み 心和めし 身体に良き品
小向 特産品 刺身湯波 土佐醤油
焼物 本日の焼き肴 出汁巻たまご
鮮野菜 沙良多仕立て・契約農家直送 ひしほ味噌
食事 栃木県産こしひかり
添え 紀州産南高梅 地野菜の朝漬け
味噌仕立て あら汁 若布 青菜
水菓子 アロエ・ヨーグルト
文月吉日
祝い宿 寿庵 料理長 橋本 大樹
日本料理は五感で味わうものとはよく言ったもの。
味も然ることながら、目にも艶やかな料理の数々。画像でたっぷりと想像して戴きたいが、特筆すべきは館主（若旦那）こだわりの出汁が物凄く効いている。
コク深く上品でエグミのない出汁が、出過しゃばり過ぎず、と言いつつもしっかりと料理の芯を支え、見事というほかない。
この地でこれほどの料理が食べられるのは驚きを通り越して”奇跡”といえよう。
店主（若旦那）は、俳優にしてもおかしくないほどのイケメン。
その店主を脇で支える若女将と実家が名旅館だったスタッフの田中氏。そして若き天才料理人、橋本大樹氏の今後に大いに期待し、熱烈応援していきたい。
参考価格：平日 和室（１２畳）＋堀炬燵 ￥２０，０００～
露天風呂付和室 ￥３３，０００～
＊土・休前日は＋￥６，０００～
グランドＯＰＥＮは９月下旬予定。ご予約は、あなたの街の●●●まで！（＾◇＾）