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一品一品とても美味しく頂きました。
特に土瓶蒸しと猪肉は超絶品でした。
土瓶蒸しは秋鱧と立派な松茸がゴロゴロ入っていて秋鱧からいいお出汁が出て松茸の薫りが漂いひと口呑むと一瞬我を忘れボーッとしてしまいました。
途中でスダチを搾ると清涼感が増してまた新しい味わいで頂けました。
今年はもう終わりみたいなので是非来年も土瓶蒸しを目掛けて行きたいと思います。
猪肉も本当に超絶感動で、シンプルに炭で塩焼きにされてましたが、変なにおい等は皆無で旨味しかなかったです。
脂は必要最少限で旨味しかなく、脂と言うよりも肉自体がとてもジューシーで味わい深く、敢えて例えるならとても美味しい豚肉にとても美味しい鴨肉の深み・コクを足した様な味でした(あくまで個人の主観です)。
猪肉を美味しく調理するには、そもそも熟練の猟師さんで仕留め方や血抜きの仕方含め処理が完璧でないと、ここまで美味しい猪肉にはならないとの事。
良い状態のものがたまたま入らないと巡り会えないひと品らしく御縁に感謝し、美味しく頂きました。
他にもクエのお粥仕立ては、お米とお出汁の塩梅が絶妙で、クエの美味しさを上手く引立てられてましたし、カワハギの肝和えも雑味なく濃厚まろやかで自家製ポン酢の美味しさと相まって感動的に美味しかったです。
料理や器の説明および接客についても、女将さんは元より従業員さん全員のレベルがとても高く、大将と女将さんの普段の従業員さんへの教育指導が余程素晴らしいんだと思います。
そう言う意味で、飲食店に限らずサービス業に従事している全ての経営者の模範となるお店だと感じました。
個人的には経済的に許される限り(笑)、何度でも通いたいと思える数少ないお店さんの一つになりました。