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捌きたてクエ肝の煮付
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猪肉のチャーシュー
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トロヨコワのお刺身。卵醤油をからめると絶品。
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マグロの照り焼き丼
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チョウチョウ魚の塩焼き。イシガキダイに似た旨さ。
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もちヨコワのタタキ。もちもち。
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自家製のイクラの醤油漬け
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イサギとあん肝のタタキ風
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春の玉子豆腐。筍、イカ、ウニ、ホタルイカがいっぱい。
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縞あじのサラダ風
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名物かつおまぶし
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ハモの子の塩辛
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元祖オムぞう (天津飯とちゃうよ!)
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いさぎの天ぷら
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夏限定 フレッシュトマトの冷製オムぞう
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鍋のあとは土鍋オムぞう。
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伊勢エビのオムぞう。
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イカの天ぷら(後ろは伊勢エビの鍋)
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酒粕豆腐
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岡山の酒、冬の月。美味しい。
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ランチも充実。
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あれば、この札が。
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店の奥にはスッポンが。
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薄造り
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フグしゃぶ
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フグ塩焼き
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田辺湾でしか採れない海藻、ひとはめ(ヒロメ)
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ひとはめ(ヒロメ)のしゃぶしゃぶ
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春限定、ひとはめのオムぞう
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鯛の子(うに掛け)
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期間限定・紀州いさぎフェア
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デザートのトッピングにも山芋が。旨い!
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おやっさんが焼魚で一番旨いと云う『石鯛の塩焼』確かに旨い。旨い。
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野菜鍋。八宝菜とちゃうよ。
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からかさトリュフ。実は栗の甘露煮の天ぷら。
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出羽ノ雪純米大吟醸生 瓶囲い。優しく、上品な旨味と甘み。女性にもオススメ。
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名物オムぞう 胡椒鯛ソース
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ソース干し
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イカの耳の塩辛
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もち鰹のお造り
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地物生ひじきの煮物
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おやっさん「ひろしげ」ストラップ
店内限定で販売中。
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姫寿司。ミニチュア巻き寿司。
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筍の握り寿司
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逆さだし巻
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おやっさんの腕前は確か。
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地蛸の塩辛
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鮑と筍の焼物
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クエ肝のソテー
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和歌山の地酒 車坂 純米大吟醸生
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もち鰹の塩たたき 新鮮なので塩だけで。
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地物太もずくの酢の物
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おやっさん「ひろしげ」エプロン(非売品)
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リューアルできれいになったJR紀伊田辺駅前ロータリーの南側、路地にひっそり佇む老舗。
店は昭和のレトロ感たっぷりの素朴な作りで決して高級感はないが、大阪や北陸の名店で修業を重ねた「おやっさん」の魚料理は絶品。
地元の浜で上がったばかりの「活けったーる」地魚が供され、季節感あふれる海の幸を味わえます。
おやっさん曰く、「田辺は魚が新鮮やから、要らんことせずに、できるだけ魚の持ってる味を生かすような料理を心がけている。」といいます。
その言葉を裏付けるように、独創的で美味しい料理が次々出てきます。
春はモチ鰹がイチオシ。あと、2月から3月の限定で、ひとはめ(ヒロメ)のしゃぶしゃぶが味わえます。
夏はハモ、秋は戻り鰹、冬はクエのしゃぶしゃぶが名物。
特にオススメは地元のケンケン漁でとれ、揚がったばかりの「モチ鰹」。
もちもちとした食感で、この弾力は揚がったばかりの鰹ならではです。
本当におやっさんの鰹、クエに対する思い入れは人一倍のこだわりがあり、頑なに天然モノしか扱わないとのことで、クエをしゃぶしゃぶとして供してくれます。
また、地元でとれるウツボ料理やスッポン料理も得意。
アルコール類は焼酎、厳選の旨い地酒のほか、季節が合えばお店オリジナルの完熟の紀州梅で漬け込んだ梅酒がおすすめです。
隠れた名物としては、11個の玉子で焼き上げる厚焼玉子も懐かしい味。
「おやっさん」から語られる田辺弁も味わいの一つ。
ハズレなし。予算に応じて大人数(40人まで宴会OK)でも、ビジネス客や女性一人でも、アルコールなしでも楽しめる。
外国人観光客のお客さんにも、カタコトの英語で歓迎してくれます。
熊野古道や南紀観光、出張で旨いものを食べたい人にオススメです。訪れたら遠方から来たと言えばいろいろサービスしてくれますよ。
予約がベターですが、列車の時間待ちで飛び込みで入っても歓迎して美味しいものを作ってくれます。