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山葵菜にお造り
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葉を開いた柏餅
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讃岐コシヒカリの土鍋焚き
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ロビー
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表門
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露天風呂
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ダイニング 穀雨
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前八寸
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讃岐のめざめ
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向付け
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鰆、鯛、鮭
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台の物
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陶板焼き
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炊き合わせ
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蛸の桜煮
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酢の物
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稚鮎の南蛮漬け
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止鍋
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らりるれレタス
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オリーブ豚のしゃぶしゃぶ
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ご飯
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香の物
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水菓子
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抹茶羊羹と和三盆
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土佐鶴
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大部屋ダイニング
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ドリンクメニュー
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ラウンジ
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露天風呂から滝を望む
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ウエルカムティー
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朝食
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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
立夏、蛙初めて鳴く頃。満点の星に癒されたくて訪れるも生憎の雨模様、ここは阿讃山脈の懐に抱かれた静謐なる自然に佇む里山の宿、雨に映える新緑を眺め湯に浸かり、しばし物思いに耽る。身も心も静かに癒された後は、お待ちかねの料理、ダイニング「穀雨」で頂く。中は広い空間、真ん中辺りのテーブル席に導かれる、周りは賑やかに食事を愉しむ風情。
まずは乾杯、お酒は、おすすめ頂いた土佐鶴本格生貯蔵300ｍｌ（1331円）を頂く、辛口のお酒。しばらくして、料理がやって来る。
◆「前八寸」は、右上から、桜鯛の袱紗玉子、桜蕾卵、オリーブ地鶏の黄身漬け、わらび、真ん中に、讃岐のめざめ（アスパラ）一本揚げ、左手前が、蒸鮑と醤油豆、その横が紋甲烏賊に木の芽ソース。烏賊が木の芽のソースに実によく合う、醤油豆も味が染みこんで美味しい。
◆「向付け」は、山葵の葉の上に、鰆、鯛、オリーブ鮭。付け合わせにアイスプラント、炒り子醤油で頂く。山葵菜がピリッとして良いアクセントになっている、鰆は柔らかくて美味しい、瀬戸内の鰆は今が旬。
◆「台の物」は、オリーブ牛の陶板焼き。お肉はもも肉と肩ロース、山菜は、こごみ、さやえんどう、タラの芽、筍。山菜に生姜味噌がよく合う、肉も柔らかく味わい深い、辛口の酒とも相性がいい。
◆「炊き合わせ」は、蛸の桜煮。わらびの油揚げ巻き、大根、蕗、筍、生麩に、道明寺粉に桜を混ぜた桜餡掛け。蛸の出汁が大根に滲みてとても美味しい。炊き合わせは料理人の腕の見せどころ、春の名残りを感じさせる渾身の逸品。
◆「酢の物」は、稚鮎の南蛮漬け。稚鮎も玉ねぎも酢漬けになっていて、まろやかな味。後でお願いした金陵濃醇純米（1331円）も同じくまろやかな口当たりでとてもよく合う。
◆「止め鍋」は、オリーブ豚の胡麻豆乳しゃぶしゃぶ。らりるれレタス、うるい、豆腐、揚げ、讃岐うどんと一緒に柚子胡椒で頂く。地元で採れた新鮮なものばかり、レタスは煮た後もシャキシャキの食感、うどんもコシがあって美味しい。
◆「ご飯」は、土鍋で炊いた讃岐産コシヒカリ。お米はもちもち、お吸い物は桜の花びらと筍の塩漬けがあっさりして美味しい、香の物は酢漬けのらっきょと胡瓜、山海漬け。
◆「水菓子」は、柏餅と抹茶水羊羹。羊羹には和三盆が添えられアクセントになっている。さっぱりとした大人の味。
全八品、地元で採れた山の幸、海の幸、新鮮採れたてにこだわり、旬の食材をふんだんに使って、春の名残りを表現した、優しくも繊細な料理の数々を堪能させて頂いた、ご馳走様。自信作の炊き合わせを真ん中に、そして酢の物をその後に、椀の物の代わりに止め鍋を配した献立は懐石のセオリーに拘らず、料理人の想いを存分に表現した素晴らしい散りゆく春の作品だった。そして特に印象に残ったのが朝食、とても見応え食べ応えがある見事な料理だった、また是非訪れたい。