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ウニと蟹のジュレ
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姫サザエ壷焼き、茹でたしただめとナンバ貝、鮑
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八寸には能登牛ステーキが
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お造り
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岩牡蠣
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田舎蕎麦
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海老とゲソ天ぷら
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能登牛すき焼き
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鰻きゅう巻き
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蛤のお吸い物
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カスタードプリン
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かき氷
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茶碗蒸し
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鰊と蛸、茄子の煮物
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胡麻豆腐とイチジク
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金時草
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蛸ともずく
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能登牛ステーキ
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奥能登の内浦は富山湾に面しているので、天気のいい日には水平線の向こうに富山の立山連峰を見ることが出来ます。
お盆の最中は雪も溶けているようで黒々とした稜線がくっきりと浮かび上がっていました。
このお店は、この景色と新鮮な魚介類に魅了されて名古屋から移住して来たオーナーの方が古民家再生して昨年オープンしたそうです。
板長さんは「ランプの宿」で腕をふるっていた方を招き、美味しい料理を出すというので、親族が集まっての夕食会を催しました。
店内は土間の部分にカウンター席とテーブル席でカジュアルな雰囲気、テラス席では珪藻土コンロで浜焼き、座敷の個室は3つあるとの事。
大人数なので畳の上に椅子席を設けた個室で6000円のコースを予約していました。
1品目は鮮やかな瑠璃色の小鉢に葛饅頭みたいなものが入っている。中身は蟹肉とウニにオクラを出汁のジュレで寄せたものです。つるんとした食感にウニと蟹の旨味が凝縮されていて食欲をそそります。
それからが怒涛のように次々と料理が運ばれて来ます。
詳しくは写真の説明を見ていただきたいですが、印象に残っているのは能登牛ステーキ、巨大な岩牡蠣、能登牛すき焼きです。
能登牛はオレイン酸の含有量がダントツで全国一だそうで、しつこくない脂の旨味が素晴らしい。
能登の岩牡蠣は皿からはみ出すくらい大きく、蒸して少し縮んでいるはずなのに男性の握り拳くらいのサイズで、軽く火を通してあるので旨味が凝縮されている。
皿数で12皿、盛合せた料理は17種類もあって更にデザートも2品です。
能登牛や岩牡蠣と言った高価な食材を使ってこれで6000円とは驚きです。
オーナーもシェフも気持ちの良い方でしたので、帰省の際の定番になりそうです。