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鮑しんじょうの椀 この日のもう一人の主役です
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胡麻豆腐 軽やかなゴマの風味が広がります
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鮎寿司・鱧の子の煮こごり・ずいきの胡麻あえ
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小振りな鮎に食べやすいように繊細な包丁を入れたお寿司。 しっかり目のお酢で〆てるので鮎の香りは控えめです。
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鯛・鱧・車海老の造り この鯛を前にすると鱧も車海老も脇にまわります
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本日のメイン 香魚の塩焼き・・思わず香魚の字を使いたくなる良い香りの鮎です
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いちぢく煮 素材の甘みで頂きます
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ずいきの餡かけ・・驚くほど素朴なお料理です
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鮎の土鍋炊き込みご飯
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味付けは醤油だけだそうです・・評価が難しい・・でも3杯頂きました^^
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甘夏のゼリー
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甘さ控えめの羊かん
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抹茶をいただきごちそうさま
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『壺の中の極楽』
久々に佐那河内の壺に入る。
穏やかな心持ちにしてくれる
あられの白湯。
肩の力を抜いて胃を少し動かしましょかと
無言の語りかけが
コトリとテーブルに置かれる。
程なく届く「どうまん蟹」と呼ばれる蟹のほぐし身。
ん、どうまん蟹？
ノコギリガザミと聞いてピンときた
高知ではエガニと呼ばれる蟹だ。
希少で味が濃い蟹に
優しい酸味のカニ酢がかかっている。
八寸は
ズイキの胡麻和え
銀杏餅
かますの押し寿司
栗の酒煎り
華美な装飾のないこの店らしい質実なラインナップ。
そして
楽しみにしていた黒塗りのお椀が届く。
わくわくしながら蓋に手をかける。
すると
白い菊花が咲いたような鮮やかな鱧が
松茸の隣で揺れている。
この澄みきってクリアなお出汁に淡白な鱧は
さぞ難しいだろうと思ったが
絶妙な塩加減なんだろう。
しみじみと美味しい。
リクエストの松茸もいい香りで花を添える。
お造りは鯛に車海老に鰆。
手前ひと切れ目に置かれた鯛の刮目の旨さ。
焼き物はマナガツオの酒盗焼き。
続いて鮎の栗蒸しに
イチジクの甘味。
そしてもうひとつのリクエスト。
もし獲れればお願いしますと伝えておいた
甘くないタレの天然鰻。
小ぶりながら脂も適度にあり臭みもなく美味しい。
お櫃に入った白ごはん
これも抜かさず書いておきたいほど美味しい。
もっちりと一粒一粒弾力がある力強いお米。
最後に栗に甘さを添えるあんこがいい塩梅の
栗きんとん。
ひとくち食べて思わず
吐息が漏れて
遠い目をして抹茶をすする。
静かで穏やかな時間が流れる
壺の中の極楽。