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殻付き雲丹のゼリー寄せ、錦あられ！
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鮑の塩蒸し
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比内鶏鍋
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これは美味い！車海老の味噌、松茸のみじん切りを炒めて湯葉で巻いて揚げたもの
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比内鶏
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馬鈴薯饅頭の中に刻んだ松茸、毛蟹の餡かけ
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高村宏樹氏
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高村宏樹氏とセリ
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蛤の飯蒸し 刻んだバチコが・・・
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鰻屋も裸足で逃げ出す「うな丼」
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塩蒸し鮑 ５時間かかってます
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味噌漬けの牛タンと松茸
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うなコク
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八寸
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これが全部胃袋へ（笑）
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タンシチュウ
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タンシチューのお替りはご飯にかけました！
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このご飯がまた美味いんです
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肝吸い
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江戸料理のデザート 氷豆腐
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紫雲丹のゼリー寄せ 雲丹はまだ生きてます
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松茸フライ ウスターで食べると最高でした
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たかむらであります！
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煮鮑
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車海老のおろし煮
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合い鴨と松茸、牛蒡と山桃
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玉蜀黍の摺り流し
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お造り
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鯖の棒寿司と玉子焼き、螺貝
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塩辛ご飯に出汁を掛けて
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豆腐にクリームチーズと味噌を和えたもの
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しゃいんますかっとと桃のコンポート
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車海老の頭
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2鷹、３茄子・・・
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１富士・・・
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なんと精米歩合92％
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煮物 冬瓜と鼈
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真子鰈と三陸産本鮪の大トロ
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宍道湖産の天然鰻 鰻屋も逃げ出す美味さです
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岩牡蠣 人生で最高の牡蠣でした。
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松茸と甘鯛の御椀
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江戸料理の秘伝！氷豆腐
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鱧ざく
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蛸の桜煮と 白だつ（海老芋の茎）
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じゃこめし
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見よ！この透明感！上質の氷で〆るとこうなります。
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煮物のアップ
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鰻のアップ
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先付のアップ
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鱧ざくのアップ
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はさみ揚げのアップ
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海老真丈のはさみ揚げ パンは干してあります
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じゃこめし
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先付 才巻の黄身寿司・新銀杏・本シシャモ・江戸料理の玉子焼き
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岩牡蠣
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氷でキュッと締めると・・・・プリプリに・・
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岩牡蠣
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鮑、少しだけ貰いました
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鮑の塩蒸し
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煮物は・・・
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煮物の器はそれぞれ違う・・・
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宍道湖産の天然鰻 鰻屋も逃げ出す美味さです
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紫蘇の花を真子鰈を巻いて竹炭塩で・・・
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山盛りの松茸（韓国産）
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氷豆腐のアップ
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冷酒のコップ
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三陸の鮪
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蛸の桜煮
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焼き物に使う、宍道湖の天然鰻！
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竹炭塩 孟宗竹に塩を詰めて炭焼きにしたもの
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鳥海山の麓で採れた 瑪瑙の原石を使った枯山水
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２０年以上使い込んで細くなった出刃と柳葉包丁
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孟宗竹の根で作った飾り物
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ランキングと口コミで探せるグルメサイト
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
日本料理たかむらの動画
【再訪】山形まで行ったので、高村さんに会おうかなぁっと秋田まで行ってきました！
近いと思ったら案外遠くて５時間もかかってしまいました（泣）
おまけにお昼に伺ったので、仕込みの真っ最中！
仕込んだばかりの鮑や雲丹、穴子などをもらってしまいました！
うまい！最高！たかむら！
【再訪】前回から３カ月で家内も交えた友人たちと再訪。
今回は初めて会う方もいらっしゃいましたが人見知りの私もなんとか大丈夫でした。
この日の外は粉雪が舞い、料理はいつのも素晴らしい料理に加え、「比内鶏鍋」が・・・
２年前から高村さんに雪が降ったら比内鶏鍋が美味しくなるので来てください！と
言われていましたがやっと念願叶った感じです。
「うどんが主食Facebook公式ページ」
【再訪】またしても１年ぶり。
今回は時間があったので早朝からお話ができたり（笑）、料理の打ち合わせができたりで楽しかった。
しかし、高村さんってば腕を揚げてますね～来る度に美味しくなっていきます。
特に今回の鰻は、鰻屋が尻尾巻いて逃げだすほど・・・
また年内に来たいですね～
【再訪】１年ぶりの訪問です。雪の頃に行くつもりでしたが、用事が出来て行けなかった。
料理もいいが、高村さんの笑顔もいいですね～
「前菜」・・・・・鯖寿司（佐渡）、”たかむら”特製玉子焼、バイ貝（北海道産、北海バイ貝）
「特製もなか」・・・・・金沢の和菓子屋さんから取り寄せた皮が香ばしくて美味しい！
中身は、豆腐の西京味噌漬けに、醤油と胡椒、そして、香り付けにクリームチーズ。
「煮アワビ」・・・・・秋田県八森産の黒アワビ。
「冷製玉蜀黍の擂り流し」・・・・・玉蜀黍と鹿角群錦木村の枝豆の擂り流し。
お椀は「一富士、二鷹、三なすび」、１００年前の輪島塗です。
「お造り」・・・・・男鹿の赤烏賊、塩釜の本マグロのトロ（砂摩りの蛇腹の部位）、男鹿の平政。
「合鴨と松茸」・・・・・岩手の合鴨と中国産松茸、管牛蒡と山桃。
「車海老」・・・・・車海老を大根おろしと、鰹出汁、酒、薄口醤油でサッと煮たもの。
「紫雲丹のゼリー寄せ」・・・・・男鹿の紫雲丹、鰹出汁のゼリー寄せ。まだ生きてました。
「松茸のフライ」・・・・・中国産ですがコクさんに引けを取らないくらいに美味しかった。
「真烏賊の塩辛ご飯の出汁かけ」・・・・・〆の御飯です。浅葱と白髪葱がのせてあり、その上から、出汁をかけます。
「デザート」・・・・・岡山のシャインマスカットと桃のコンポート
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大曲の花火大会当日のお昼、魯山人氏や私を含めた８名は「ひろしです」さんプロデュースで
なんと秋田屈指の割烹「たかむら」を昼間っから借り切っての大宴会！（通常の昼営業はない）
ひろしさん、ありがとうございます！誘っていただいた目白の魯山人氏にも感謝です！
借り切っているからか、高村氏の人柄か、あるいは「旅の恥はかき捨て」なのか・・・
初対面の方がいらっしゃるにもかかわらず、和やかな空気の中、食事が始まりました。
高村氏の手元を見ながらどんな料理が出てくるか楽しみにしていると
途中、雑談の中でご主人の高村氏の修業先が目白の「太古八」だったことが判明。
太古八は目白にある江戸料理の老舗で偶然その店に行ったことのある廬山人氏は大喜び、
それを聞いた高村氏も秋田で目白の話ができるとは予想だにせず大喜び・・・
太古八の話から一気に場が和み、さらにお店との距離が近くなりました。
高村氏とはいろんな話をしましたが、非常に感じの良い方で客あしらいも上手いし、
繁盛店独特の美味いオーラがあるように感じました。もとより人間性も素晴らしい！
こんな方が作った料理に不味いものがあるわけないでしょう・・・・
いただいたのは・・・
先付 才巻の黄身寿司・新銀杏・本シシャモ・玉子焼き
松茸と甘鯛の御椀 水分の多い甘鯛を一夜干しにしてさらに炙って、椀ダネに。松茸も韓国産とは思えません。
蛸の桜煮と白だつ（海老芋の茎） 蛸が柔らかいこと・・・白だつは海老芋の茎。
初めてでしたが芋茎と似た食感で余計なエグミがなくて美味い！
真子鰈と三陸産本鮪の大トロ 真子鰈の熟成した旨みが凄い、竹炭塩で。
竹炭塩は孟宗竹に塩を詰めて窯で焼いたものでエグ味がいい塩梅
宍道湖産の天然鰻 想像を超える美味しさ！鰻もさることながらタレが絶品でした・・・鰻屋でも繁盛します。
煮物 冬瓜と鼈 鼈の出汁が旨かったなぁ〜エンペラのゼラチンが凄かった・・・
鱧ざく 卯ざくは聞きますが、鱧ざくは初めて、しかしこれも鰻を使った卯ざくよりも遥かに美味い！
岩牡蠣 人生で最高の牡蠣でした。手間の掛け方が全然違いました・・・・
水道水で良く洗った後、良質の水と氷で10分程、きりっと〆ると透明感がでて美味い！
岩牡蠣のクリアな旨みだけがド〜ンと来ます！
海老真丈のはさみ揚げ これも一手間、パンは干してあります
じゃこめし 美味いはずなのに、並の美味さでは霞んでしまいます。
氷豆腐 江戸料理の秘伝！きぬごし豆腐を寒天でコーティング
素晴らしい料理ででした。
素材が素晴らしいことは言うに及ばず
切り付け、味付け、盛り付け、どれも素晴らしい。
客を飽きさせず、寧ろ惹きつけてしまう高村氏のオーラも凄い！
口は必要最小限に動かしながら、料理に集中しながらも、同時に客から目を離さず・・・
表情はいつもニコニコ、こんな状態で、美味い料理を食べて感動しないはずはないですね。
料理よりも高村氏のファンになってしまいました。
出来ることなら、目白に戻ってきて貰いたくらいです・・・・
ああぁぁ〜また秋田にも足を延ばさないといけませんね〜
魯山人氏もきっと同じ考えです。年内、再訪あるかもです。