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しじみの一番出汁
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真鯛の南蛮漬け
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菜の花のカラシ浸し
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真鯛、ヒラメ、のどぐろ炙り
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飛騨牛の握り
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茶碗蒸し
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春野菜の天ぷら
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金目鯛、あさりのヌタ、筍
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キュウリのぬか漬け
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三輪素麺
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自家製ジンジャエール
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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外観
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外観
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内観
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ミシュランガイド愛知・岐阜・三重 2019 特別版で、ビブグルマンに選ばれた。
包丁人の森さんは、水明館、古々家などで修行された方で、裏方の辻本さんは、水明館で7年間和食一筋で修行された方。
7.5メートルもある対面カウンターは、厨房器具とフラットに設計されていて、料理人の手元が良く見える設計になってた。
コースは事前予約制のため、当日入りの場合はアラカルトになるけど、おまかせで出してもらった。
最初に体を温めることを目的にしじみの一番出汁が出る。
これがまず美味しい。
飛騨牛の握りは、A5ランク飛騨牛の三角バラ肉に塩・胡椒を振り、軽く炙って醤油を一塗りしたメニュー。
これも美味しかった。