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最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

©LoroTabelog Reviewer Award受賞者口コミ3,363件フォロワー5,652人

4.8

￥20,000～￥29,9991人

料理・味4.8
サービス5.0
雰囲気4.5
CP5.0
酒・ドリンク4.5

3.9

￥1,000～￥1,9991人

料理・味3.9
サービス3.9
雰囲気3.9
CP3.9
酒・ドリンク-

2022/10訪問6回目

4.8

料理・味4.8
サービス5.0
雰囲気4.5
CP5.0
酒・ドリンク4.5

￥20,000～￥29,9991人

三陸山田町の海の幸と山の恵みを味わう口福…『和海味処いっぷく』

今回の三陸遠征の最大の目的は山田町の魅力を国内外に発信し続けられる三陸を代表するInternationalな料理人､山崎純さんが腕を揮われる『和海味処いっぷく』さんへの再訪にありました｡三陸山田町はご存知の通り岩手の海の恵みが豊富に揃う町ですが実は知る人ぞ知る山の幸の王様である『松茸(ﾏｯﾀｹ)』の産地でもあります｡今年最後の食べ納めとなるであろう山田町産の『松茸(ﾏｯﾀｹ)』をふんだんに使われた神無月の懐石コースを満喫させていただきました｡先ずは生ビールで渇いた喉を潤します｡料理はその山の幸の王様である『松茸(ﾏｯﾀｹ)』と真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)『くもこ』と炊いた小芋(ｺｲﾓ)を使った霙酢(ﾐｿﾞﾚｽﾞ)の先付からスタート｡香りが頓に強いことで有名な山田町の『松茸(ﾏｯﾀｹ)』､松茸の香りと程良い酸味の霙酢が五味五感と食欲中枢を刺激してくれました｡料理人の腕の見せどころである椀物には山田湾産の脂のりの良い『魴鮄(ﾎｳﾎﾞｳ)』に葛打ちした椀種に椀妻にはたっぷりの『松茸(ﾏｯﾀｹ)』｡昆布出汁(ｺﾌﾞﾀﾞｼ)主体に鰹出汁(ｶﾂｵﾀﾞｼ)が下支えする吸い地が五臓六腑に染み渡ります｡向付は豆皿に盛られた九種類の圧巻の海の幸｡その内容は山田町産の『帆立(ﾎﾀﾃ)』貝柱から順に前浜山田湾の定置網で當日の朝に水揚げされたばかりの鮮度抜群の『黒鯥(ｸﾛﾑﾂ)』､皮を残した『真鯛(ﾏﾀﾞｲ)』の松皮造り､『平政(ﾋﾗﾏｻ)』､『鮃(ﾋﾗﾒ)』､『魴鮄(ﾎｳﾎﾞｳ)』に『鮑(ｱﾜﾋﾞ)』､稀少な『障泥烏賊(ｱｵﾘｲｶ)』に天然物の『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身と中トロの造りを雫石産の『本山葵』と『割醤油』とともに味わいました｡そして凌ぎ代わりに〆の食事と見間違う程に豪華な『本鮪(ﾎﾝﾏｸﾞﾛ)』の中トロ､『鮃(ﾋﾗﾒ)』の縁側(ｴﾝｶﾞﾜ)､『魴鮄(ﾎｳﾎﾞｳ)』､鯵(ｱｼﾞ)と見間違えた『黒鯥(ｸﾛﾑﾂ)』に軽く湯霜にして甘みを引き出された『北寄貝(ﾎｯｷｶﾞｲ)』､絶妙な締め加減の『〆鯖(ｼﾒｻﾊﾞ)』に『平政(ﾋﾗﾏｻ)』の目にも美しい全七貫のにぎり｡焼物には山田の湖で獲られた天然物の『鰻(ｳﾅｷﾞ)』の蒲焼(ｶﾊﾞﾔｷ)にたっぷりの『焼松茸(ﾔｷﾏｯﾀｹ)』｡炊合せ代わりに小鍋立で供された中身は山田湾産の天然物の『真鯛(ﾏﾀﾞｲ)』を射込んだ『かぶら蒸し』に『菱蟹(ﾋｼｶﾞﾆ)』の身と『松茸(ﾏｯﾀｹ)』を惜しげもなく使った蟹(ｶﾆ)の銀餡(ｷﾞﾝｱﾝ)掛け､強肴には岩手県産の黒毛和牛『北上牛(ｷﾀｶﾐｷﾞｭｳ)』のランプに山田町産の『焼松茸(ﾔｷﾏｯﾀｹ)』の上に北海道産の『バフン海胆(ｳﾆ)』を載せた贅沢極まりない『う･に･く』｡締めの食事は山田町産の『松茸(ﾏｯﾀｹ)に山田湾産の『鮑(ｱﾜﾋﾞ)』の炊込みごはん｡吸物は三陸産の若芽(ﾜｶﾒ)と『鮑(ｱﾜﾋﾞ)』の吸物､更には新物の『いくら』という「純さんいくらなんでもちょっとヤリスギでしょ」という超絶贅沢なコース内容｡水菓子には『〇十(ｻﾂﾏｲﾓ)』のモンブラン仕立をいただき〆た三陸山田町の海の幸と山の恵みを味わう口福な時間｡帰り際に純さんより『Loroさん最低でも年に4回は山田にいらしてくださいね』とうれしい言葉で送り出していただき最高の週末の夜となりました。

3

松茸とくもこと小芋の霙酢

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3

葛打ちした魴鮄と松茸の椀物

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3

山田湾産の帆立貝柱

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3

山田湾産の黒鯥

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2

山田湾産の真鯛松皮造り

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1

山田湾産の平政

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1

山田湾産の鮃

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1

山田湾産の魴鮄と活鮑

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1

山田湾産の障泥烏賊

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1

山田湾産の天然本鮪の赤身と中トロ

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1

帆立貝柱､黒鯥､真鯛松皮造り､平政､鮃､魴鮄､鮑､障泥烏賊､本鮪赤身と中トロの造り

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1

雫石産の本山葵と天然本鮪の造り

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1

本鮪中トロ､黒鯥､〆鯖のにぎり

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1

本鮪中トロと黒鯥のにぎり

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1

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1

本鮪中トロ､鮃縁側､魴鮄､黒鯥､北寄貝､〆鯖､平政のにぎり

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1

山田湾産の天然鰻の蒲焼に焼松茸

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1

かぶら蒸し蟹と松茸の銀餡掛け

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1

かぶら蒸しの中には天然物の真鯛

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1

松茸と蟹の身の銀餡とともに

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1

北上牛のランプに焼松茸とバフン海胆のう･に･く

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1

北上牛のランプに焼松茸とバフン海胆のう･に･く

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1

松茸と鮑の炊込みごはん

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1

松茸と鮑の炊込みごはん

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1

新物のいくら

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1

新物のいくら

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1

鮑と若芽の吸物

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1

○十のモンブラン仕立

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1

松茸とくもこと小芋の霙酢

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1

椀物

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1

葛打ちした魴鮄と松茸の椀物

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1

帆立貝柱､黒鯥､真鯛松皮造り､平政､鮃､魴鮄､鮑､障泥烏賊､本鮪赤身と中トロの造り

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1

本鮪中トロ､鮃縁側､魴鮄､黒鯥､北寄貝､〆鯖､平政のにぎり

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1

山田湾産の天然鰻の蒲焼に焼松茸

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0

蒸し物

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0

かぶら蒸し蟹と松茸の銀餡掛け

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1

北上牛のランプに焼松茸とバフン海胆のう･に･く

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1

北上牛のランプに焼松茸とバフン海胆のう･に･く

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1

松茸と鮑の炊込みごはん

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1

新物のいくら

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0

鮑と若芽の吸物

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0

○十のモンブラン仕立

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1

生ビール

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0

松茸とくもこと小芋の霙酢

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0

松茸

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0

くもこ

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0

小芋

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0

浜千鳥純米吟醸 Verda Vento

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0

椀物

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1

葛打ちした魴鮄と松茸の椀物

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1

たっぷりの松茸

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0

椀物

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0

松茸椀物む

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1

AKABU 純米酒

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0

帆立貝柱､黒鯥､真鯛松皮造り､平政､鮃､魴鮄､鮑､障泥烏賊､本鮪赤身と中トロの造り

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0

本鮪中トロ､鮃縁側､魴鮄､黒鯥､北寄貝､〆鯖､平政のにぎり

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0

すし舎利

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1

本鮪中トロ､黒鯥､〆鯖のにぎり

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0

黒龍大吟醸龍

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0

本鮪中トロ､鮃､魴鮄､黒鯥､北寄貝､〆鯖､平政のにぎり

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1

山田湾産の天然鰻の蒲焼に焼松茸

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1

山田湾産の天然鰻の蒲焼に焼松茸

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1

山田湾産の天然鰻の蒲焼に焼松茸

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0

蒸し物

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1

かぶら蒸し蟹と松茸の銀餡掛け

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0

蒸し物

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1

松茸と蟹の身の銀餡とともに

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0

百磐純米吟醸生酒

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0

北上牛のランプに焼松茸とバフン海胆のう･に･く

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0

北上牛のランプに焼松茸とバフン海胆のう･に･く

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1

あづまみね純米酒

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0

北上牛のランプに焼松茸とバフン海胆のう･に･く

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0

松茸と鮑の炊込みごはん

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0

松茸と鮑の炊込みごはん

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0

新物のいくら

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0

〆の食事

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1

松茸と鮑の炊込みごはん

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1

新物のいくら

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1

新物のいくらと松茸と鮑の炊込みごはん

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2

鮑と若芽の吸物

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1

山田湾産の鮑

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1

○十のモンブラン仕立

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1

和海味処いっぷく外観

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2022/08訪問5回目

4.7

料理・味4.5
サービス5.0
雰囲気4.5
CP5.0
酒・ドリンク4.5

￥15,000～￥19,9991人

山田産の豊富な海の幸と新名物う・に・く…『和海味処いっぷく』

週末の土曜日は花巻の『マルカンビル大食堂』さんでのランチで童心に帰り､その後は三陸復興道路を利用して目指したのは7/31にテレビ岩手で放送されているローカル紀行･情報番組『夢･見る･ピノキオ』ピノキオ･サンセットでも放送された山田町で絶大な人気を誇る山崎純店主が営まれる割烹『いっぷく』さんへと再訪させていただきました｡お目当ては山崎店主がFacebookに投稿されていた今シーズン最後の食べ収めとなるであろう三陸山田産のとれたての『生海胆(ﾅﾏｳﾆ)』です｡宿泊先のホテルにチェックインを済ませ暫し休憩をした後に陽が落ちるタイミングで店へと向かいました｡案内していただいた席はいつものカウンター席で目の前では山崎店主が先客の方々の料理をテキパキとこなされています｡冷蔵庫の中には『新政』をはじめとして垂涎ものの日本酒がズラリ｡料理は名残りの『香り豆』を使った『枝豆豆富(ｴﾀﾞﾏﾒﾄｳﾌ)』と『玉蜀黍(ﾄｳﾓﾛｺｼ)』と三陸産の『鯵(ｱｼﾞ)の南蛮漬(ﾅﾝﾊﾞﾝﾂﾞｹ)』の先付からスタート｡使われている『玉葱(ﾀﾏﾈｷﾞ)』は敢えて一晩､水分を抜きシャキシャキに朝採れの玉蜀黍(ﾄｳﾓﾛｺｼ)は甘く絶妙な酸味が胃壁と食欲中枢を刺激します｡料理人の腕の見せどころである椀物には走りの『真鱈(ﾏﾀﾞﾗ)』の『白子(ｼﾗｺ)』くもこの椀種に今が旬の『夕顔(ﾕｳｶﾞｵ)』の椀妻､吸口に輪切青柚(ﾜｷﾞﾘｱｵﾕｽﾞ)の清らかな吸い地の椀が五臓六腑に染み渡ります｡向付には『本鮪(ﾎﾝﾏｸﾞﾛ)』の中トロに甘みの強い『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』､活け締めにされた『鮃(ﾋﾗﾒ)』に鮃(ﾋﾗﾒ)の『縁側(ｴﾝｶﾞﾜ)』に『間八(ｶﾝﾊﾟﾁ)』の幼魚の『汐子(ｼｮｯｺ)』の四種五点盛を自家製の割り醤油と雫石産の卸立ての『本山葵(ﾎﾝﾜｻﾋﾞ)』とともに味わい達人直伝の締め加減が秀逸な『〆鯖(ｼﾒｻﾊﾞ)』の炙りを本山葵(ﾎﾝﾜｻﾋﾞ)とともに藁焼き(ﾜﾗﾔｷ)の『鰹(ｶﾂｵ)』のたたきはたっぷりの霙卸し(ﾐｿﾞﾚｵﾛｼ)と茗荷(ﾐｮｳｶﾞ)と自家製の柑橘(ｶﾝｷﾂ)ポン酢とともに後出しで少しづつ楽しませていただきました｡焼物には三陸を愛し三陸の食材にとことん拘られる山崎店主ですが三陸産の『喜知次(ｷﾁｼﾞ)』は「余り良いものが手に入らななかったので…」とのことで日本海の『赤いダイヤモンド』とも称される『ノドグロ(赤鯥)』の幽庵焼(ﾕｳｱﾝﾔｷ)｡白身魚でありながら鮪のトロを凌駕するような上質な脂と凝縮された旨味の『赤鯥(ﾉﾄﾞｸﾞﾛ)』は正に筆舌に尽くし難い美味しさでした｡添えられた『香り豆(ｶｵﾘﾏﾒ)』と『酢取り茗荷(ｽﾄﾞﾘﾐｮｳｶﾞ)』､塩昆布(ｼｵｺﾝﾌﾞ)とパプリカのピクルスも佳き回りを演じておりました｡蒸し物には岩手県産の『里芋(ｻﾄｲﾓ)』を使い作られた『里芋饅頭(ｻﾄｲﾓﾏﾝｼﾞｭｳ)』｡山葵(ﾜｻﾋﾞ)で留められた饅頭(ﾉﾝｼﾞｭｳ)の中には『鮃(ﾋﾗﾒ)』の身を解しペースト状にしたものと鮃(ﾋﾗﾒ)の『卵(ﾀﾏｺﾞ)』が射込まれておりました｡たっぷり掛けられた餡は王道の銀餡(ｷﾞﾝｱﾝ)でもなく鼈甲餡(ﾍﾞｯｺｳｱﾝ)でもなく意表を突く咖喱餡(ｶﾘｰｱﾝ)です｡「そば屋さんの和風出汁のカレーそばをイメージして作られた」という咖喱餡(ｶﾘｰｱﾝ)は次の料理へと繋ぐ伏線でありました｡「これが今年最後の山田の海胆です」と籔に盛られた『海胆(ｳﾆ)』に目は釘付け｡強肴には岩手県産の黒毛和牛(ｸﾛｹﾞﾜｷﾞｭｳ)のランプ肉にその『生海胆(ﾅﾏｳﾆ)』を惜しげもなく盛付けた『う･に･く』に舌鼓を打ちます｡余りの贅沢さに悶絶し身体は仰け反ります｡牛肉のローストに厚みがあり過ぎるのでは？と言葉を向けると「牛肉がお好きだと思いまして…」と山崎店主｡有難く堪能させていただきました｡そして締めの食事は「今夜のごはんはコレです」と両手で抱えて運ばれてきた土鍋の中には三陸山田産の『鮑(ｱﾜﾋﾞ)』と『海胆(ｳﾆ)』をふんだんに使った『あわびとウニの炊込みごはん』です｡炊き立ての炊込みごはんは間違いなく美味しかったのですが刻んだ大葉が仕上げに添えられれば一層美味しいさが際だったと思いつつ箸を進めます｡炊込みごはんとともに三陸産の『松藻(ﾏﾂﾓ)』と豆富(ﾄｳﾌ)の味噌汁は出汁が効いた美味しさで食感のアクセントにウワバミソウの新芽ご当地で『ミズのコブ』が使われていた辺りは流石､山崎店主です｡炊込みごはんの美味しさをしっかりと受け止めてくれました｡そして朱色の塗の器で供された『生海胆(ﾅﾏｳﾆ)』が炊込みごはんに追い掛けされた贅沢過ぎる『いっぷく』さんStyleの『うに丼』を堪能させていただき再び悶絶｡更には先に供された『ノドグロ(赤鯥)』の頭と骨から出汁が引かれ作られた『ノドグロのビスク』を加えて味わうという如何にも『不純な純さん』らしい反則級のヘンタイ的な究極の味わいに身を幾度も退け反らせ『山田産の生海胆(ﾅﾏｳﾆ)』の余韻に暫し浸り食後の水菓子にはとろとろの『いっぷくぷりん』を自家製のベリージャムとともに味わい至福で口福な土曜日の夜は時計の針が22時を指したところで御開きに｡今年最後に口にした『ウニ料理』は今年一番の『ウニ料理』でした｡

2

いっぷくスタイルのう・に・く

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2

今季ラストの山田産の生海胆

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2

あわびとウニの炊込みごはん

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2

あわびとウニの炊込みごはん

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1

あわびとウニの炊込みごはん

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1

のどぐろの幽庵焼と酢取り茗荷

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1

本鮪中トロ､帆立貝柱､鮃､鮃縁側､汐子の四種五点盛

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1

本鮪中トロ

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1

里芋饅頭

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1

里芋の中には鮃の卵と鮃の身

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1

〆鯖の炙り

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1

藁焼きの鰹

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1

くもこと夕顔の椀物

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1

玉蜀黍と枝豆豆富と鯵の南蛮漬

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1

いっぷくスタイルのう・に・く

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0

玉蜀黍と枝豆豆富と鯵の南蛮漬

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0

椀物

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0

くもこと夕顔の椀物

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1

本鮪中トロ､帆立貝柱､鮃､鮃縁側､汐子の四種五点盛

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1

本鮪中トロ､帆立貝柱､鮃､鮃縁側､汐子の四種五点盛

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0

〆鯖の炙り

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0

藁焼きの鰹

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0

蓋物

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0

里芋饅頭

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0

のどぐろの幽庵焼と酢取り茗荷と香り豆

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0

あわびとウニの炊込みごはん

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0

いっぷくスタイルのう・に・く

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0

椀物

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0

味噌汁

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0

玉蜀黍と枝豆豆富と鯵の南蛮漬

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0

玉蜀黍と枝豆豆富と鯵の南蛮漬

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0

椀物

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0

くもこと夕顔の椀物

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0

椀物

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0

くもこと夕顔の椀物

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1

本鮪中トロ､帆立貝柱､鮃､鮃縁側､汐子の四種五点盛

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0

〆鯖の炙り

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0

藁焼きの鰹

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0

のどぐろの幽庵焼と酢取り茗荷と香り豆

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0

濃い池

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0

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0

蓋物

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0

里芋饅頭

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0

いっぷくスタイルのう・に・く

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0

あわびとウニの炊込みごはん

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1

いっぷくスタイルのう・に・く

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0

椀物

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1

味噌汁

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1

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1

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1

いっぷくスタイルのう・に・く

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1

TVI ピノキオ・サンセット放送う・に･く

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1

山崎純シェフ

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1

TVI ピノキオ・サンセット放送山崎純シェフ

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1

和海鯵処いっぷく外観

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2022/06訪問4回目

4.7

料理・味4.5
サービス5.0
雰囲気4.5
CP5.0
酒・ドリンク4.5

￥15,000～￥19,9991人

三陸沿岸屈指の海鮮料理店…和海味処『いっぷく』

週末の土曜日は太平洋の綺麗な海を見たくなり三陸沿岸へと車を走らせました｡ランチは大槌町の『割烹岩戸』さんにて『鰻重』をいただき次なる目的地の山田町へと向かいます｡宿泊先のホテルへチェック･インを済ませ眩しい夕日が落ちる頃合いに山崎純店主が腕を揮われる三陸屈指の海鮮料理店『和海味処いっぷく』さんへ再訪させていただきました｡カウンター席に席を取らせていただき先ずは肌理細やかな泡で覆われた喉越し抜群の生ビールで渇いた喉を潤し山田湾産の獲れたての魚貝類と『海胆(ｳﾆ)』をふんだんに使った懐石コースを堪能させていただきました｡料理は『玉子豆富(ﾀﾏｺﾞﾄｰﾌ)』に『蕨(ﾜﾗﾋﾞ)』に『生海胆(ﾅﾏｳﾆ)』の先付からはじまり料理人の腕の見せところの椀物には『生海胆(ﾅﾏｳﾆ)』､『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』と『若芽(ﾜｶﾒ)』の潮汁(ｳｼｵｼﾞﾙ)｡昆布出汁(ｺﾌﾞﾀﾞｼ)を下支えする鰹(ｶﾂｵ)の一番出汁(ｲﾁﾊﾞﾝﾀﾞｼ)の吸い地の旨味が五臓六腑に染み渡ります｡向付には山田湾に揚がった天然『真鯛(ﾏﾀﾞｲ)』と『鮃(ﾋﾗﾒ)』の造りを割醤油で味わいます｡白眉は添えられた『鮃(ﾋﾗﾒ)の縁側(ｴﾝｶﾞﾜ)』で歯を当てる度に溢れ出す旨味がもう堪りません｡そして焼物には山田湾内で一本だけ揚がったというドラゴン『太刀魚(ﾀﾁｳｵ)』と『生海胆(ﾅﾏｳﾆ)』の挟み焼｡ふっくらとした太刀魚(ﾀﾁｳｵ)の身にたっぷりの海胆(ｳﾆ)｡添えられた染め卸し(ｿﾒｵﾛｼ)の鬼卸し(ｵﾆｵﾛｼ)がとても佳き役回りを演じておりました｡そして偶然にも網の中に入っていたという600㌘クラスの『毛蟹(ｹｶﾞﾆ)』を茹であげ山崎店主の手により手早く剥かれ『蟹(ｶﾆ)みそ』と敢えて再び甲羅(ｺｳﾗ)に詰めて供された贅沢過ぎる『毛蟹(ｹｶﾞﾆ)』の甲羅詰(ｺｳﾗﾂﾞﾒ)に合わせて開けていただいた余市『OcciGabi Winery』の『Pinot Gris』とのマリアージュを楽しませていただきました｡北海道の流氷明けの毛蟹(ｹｶﾞﾆ)を凌駕するような身に甘みがあり濃厚な味わいの毛蟹(ｹｶﾞﾆ)と爽やかな酸と力強い果実味を感じさせてくれる余市のピノグリとのマリアージュはイタリアやアルザスのピノグリとはまた一線を画すマリアージュ感｡毛蟹(ｹｶﾞﾆ)の余韻に暫し浸らさせていた後は今後､力を入れて行きたいという『にぎり寿司』へと繋がれました｡山田湾産の『鮃(ﾋﾗﾒ)』､『真鯛(ﾏﾀﾞｲ)』､『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』に宮城県塩竃産の『本鮪(ﾎﾝﾏｸﾞﾛ)』の中トロ､『平政(ﾋﾗﾏｻ)』､『鮃(ﾋﾗﾒ)の縁側(ｴﾝｶﾞﾜ)』に『真鯵(ｱｼﾞ)』に軽く湯霜にし甘みを増した『北寄貝(ﾎｯｷｶﾞｲ)』､メソサイズの『煮穴子(ﾆｱﾅｺﾞ)』を塩と煮ツメでいただき更には『生海胆(ﾅﾏｳﾆ)』の軍艦巻を煮切りと塩での味比べをさせていただきました｡寿司の根幹を成す舎利は黒酢(ｸﾛｽﾞ)と雑賀の吟醸赤酢(ｷﾞﾝｼﾞｮｳｱｶｽﾞ)の合わせ酢｡山崎店主の厚くて大きな手で握られた寿司はふんわりして舎利(ｼｬﾘ)のバラ気加減が秀逸でした｡次は汁物(ｼﾙﾓﾉ)､水菓子(ﾐｽﾞｶﾞｼ)と思いきや強肴に北上産の黒毛和牛『北上牛(ｷﾀｶﾐｷﾞｭｳ)』のランプを焼いた上に『生海胆(ﾅﾏｳﾆ)』を載せた『う･に･く』の登場です｡もうコレは笑うしかありません｡『Ch.du Cray Bourgogne Pinot Noir Le Cornevent Monopole』とともにしっかりと堪能させていただきました｡次こそは水菓子(ﾐｽﾞｶﾞｼ)と思いきや留めに『いくら』と『生海胆(ﾅﾏｳﾆ)』の小丼と鮭(ｼｬｹ)､鮃(ﾋﾗﾒ)､真鯛(ﾏﾀﾞｲ)の粗(ｱﾗ)を使い作られた吸い物｡水菓子にはとろ〜りとした飲む『ぷりん』をいただいて締めた四時間余りの至福で口福な三陸屈指の海鮮料理店『和海味処いっぷく』さんでの『生海胆(ﾅﾏｳﾆ)』にはじまり『生海胆(ﾅﾏｳﾆ)』で締められたこの夏分の海胆を一気に食べ尽くしたかのような贅沢な三陸美食サロンを彷彿させるような水無月の海胆懐石のコース料理で満たされた週末土曜日の夜に感無量。復興支援の一環として開催された三陸国際ガストロノミー会議の『三陸美食サロン Fusion Dinner』ではフランス･パリのフランス料理店『Botanique Restaurant』さんの山口杉朗シェフや銀座の『Restaurant L'AFFINAGE』さんの高良康之シェフとのコラボをされたり三陸山田よりフランスに渡りパリにて日本料理を振舞われたりとインターナショナルなフットワークの持ち主である三陸沿岸を代表する和食料理人山崎純店主が腕を揮われる『和海味処いっぷく』さん｡秋が訪れる前に再度寄せていただきたいと思います｡

3

北上牛と生海胆のう･に･く

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3

北上牛と生海胆のう･に･く

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3

山田産の剥きたての生海胆

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3

生海胆といくらの小丼

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2

生海胆と帆立貝柱と若芽の潮汁

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1

毛蟹の甲羅詰

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1

毛蟹

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1

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1

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1

玉子豆富に蕨と生海胆

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1

真鯛と鮃の造り

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1

鮃

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1

帆立貝柱

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1

鮃縁側

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1

真鯛

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1

本鮪中トロ

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1

平政

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1

真鯵

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1

北寄貝(湯霜)

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1

穴子(塩)

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1

穴子(煮つめ)

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1

生海胆(塩)

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1

飲むぷりん

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1

玉子豆富に蕨と生海胆

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1

椀物

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1

生海胆と帆立貝柱と若芽の潮汁

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1

真鯛と鮃の造り

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1

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1

毛蟹の甲羅詰

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1

北上牛と生海胆のう･に･く

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1

生海胆といくらの小丼

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1

飲むぷりん

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0

玉子豆富に蕨と生海胆

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0

生ビール

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0

玉子豆富に蕨と生海胆

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0

剥きたての海胆はぷりっぶりの

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0

椀物

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0

生海胆と帆立貝柱と若芽の潮汁

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0

山崎店主からの一献

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0

椀物

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0

帆立貝柱

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1

生海胆

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1

あづまみね

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1

真鯛と鮃の造り

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0

鮃の造り

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0

鮃の縁側

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0

真鯛の造り

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0

AKABU 純米酒と酒器

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0

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1

AKABU 純米酒

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0

毛蟹の甲羅詰

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0

Occi Gabi Pinot Gris

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0

Occi Gabi Pinot Grisと毛蟹の甲羅詰

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0

Occi Gabi Pinot Gris

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1

鮃からスタート

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0

Occi Gabi Pinot Gris

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1

生海胆

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1

北上牛と生海胆のう･に･く

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1

Ch.du Cray Bourgogne Pinot Noir Le Cornevent Monopole

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1

北上牛と生海胆のう･に･く

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1

生海胆といくらの小丼

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1

鮭､鮃､真鯛の粗

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1

飲むぷりん

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1

和海味処いっぷく外観

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2022/06訪問3回目

3.9

料理・味3.9
サービス3.9
雰囲気3.9
CP3.9
酒・ドリンク-

￥1,000～￥1,9991人

三陸沿岸での食事は此処で決まり…『和海味処いっぷく』

前夜の日本料理『旬菜和田』さんでの興奮覚めやらぬ中､朝は宿泊先のホテル『あえりあ遠野』さんの大浴場でゆっくり手足を伸ばした後にホテルのメインダイニング『レストラン銀杏』さんにて朝食バイキングをいただきました｡その後はチェックアウト時間ギリギリまで部屋でまったりと過ごし次の目的地へ｡當初の予定では『たいめいけん』さん仕込みのタンポポStyleのオムライスをいただきに『某処』さんに寄せていただく予定でおりましたが不可抗力的な諸事情にて予定を変更せざるを得なくなり三陸復興道路を使い目指したのは山崎純店主が腕を揮われる山田町にある『和海味処いっぷく』さんです｡店前の駐車スペースに車を滑り込ませ店内へ｡L字型のカウンター席の特等席へ通していただき先ずは品書きにひと通り目を通します｡一丁目一番地には､お造り御膳2,530yenから順にお造りと天ぷらが付く月御膳､お造りと焼魚が付く花御膳各1,650yen､天ぷら御膳1,320yen､三陸牡蠣フライ御膳1,540yen､普段､地の魚を食べ尽くされている地元のお客さんに人気という若鶏の唐揚定食880yen､とんかつ御膳1,320yenの七種類の御膳･定食類に磯らーめん990yen､らーめん600yenの麺類､磯らーめんとミニ天丼1,430yen､らーめんとミニ天丼1,100yenのセットものに丼ものの海鮮丼(上)3,100yen､海鮮の御馳走丼(並)1,880yen､帆立はらっこ丼1,650yen､帆立天丼1,200yen､名物天丼1,100yen､三陸牡蠣天丼1,300yen､かつ丼1,000yen､平日限定のおまかせ丼880yenの八種の丼という豊富なラインナップの中から今回は山田町産の大きな『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』と『いくら』が丼の表面を覆う『帆立はらっこ丼』をいただきました｡程無くして目の前で活けの帆立貝から剥きだした鮮度抜群の帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)は繊維に沿って包丁を使わず縦に手で割かれた肉厚の『帆立貝柱』と味付された『いくら』の一度で二度楽しめる主役の丼の他に『鮭(ｼｬｹ)』のアラと大根(ﾀﾞｲｺﾝ)の銀杏切りの潮汁(ｳｼｵｼﾞﾙ)､香の物に芽鹿尾菜(ﾒﾋｼﾞｷ)と大豆(ﾀﾞｲｽﾞ)の煮物という陣容で登場｡肉厚の『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』の抜群の食感と甘みに寄り添うぷっちぷちの『いくら』そして目の前ですりおろし載せられた『本山葵(ﾎﾝﾜｻﾋﾞ)』の香味が三位一体となの美味しくいただきました｡食後は釜石経由で盛岡を目指すか？宮古経由で盛岡へ向かうか？Car Naviの選択は前者でしたが同じ道を走るのもつまらないので宮古経由にて盛岡へ｡遠野のホテルをam11時に発ち山田町で昼食を味わい盛岡の寝城へpm14時着という三陸復興道路の恩恵を存分に領受させていただきました。

3

帆立はらっこ丼

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3

帆立といくらがたっぷりの帆立はらっこ丼

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4

芽鹿尾菜と大豆の煮物

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3

鮭と大根の潮汁

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2

帆立はらっこ丼

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2

帆立はらっこ丼

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2

帆立はらっこ丼

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2

立派な本山葵が使われています

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2

ランチメニュー

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2

和海味処いっぷく外観

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2021/07訪問2回目

3.5

料理・味3.2
サービス3.5
雰囲気3.9
CP3.5
酒・ドリンク3.5

￥5,000～￥5,9991人

文月のおまかせ会席コース…和海味処『いっぷく』

ランチは『ホテルメトロポリタン盛岡』さん4FのChinese Dinig『JUEN』さんにて『海の日』に因んで『海鮮あんかけ焼そば』をいただきました｡そして食後はピーカンの天気の中､前週に引続き三陸の海を眺めに沿岸の宮古へ｡震災復興道路の整備も進み盛岡⇔宮古間は法定速度＋αの前後の車の流れに従いつつ車を走らせ約1時間余｡盛岡はあれだけの好天だったにもかからず沿岸の宮古は曇天で生憎の小雨模様｡海を見に行く予定を変更し市街地を車窓越しに眺めつつ車を走らせ目的地山田町の宿泊先のホテルに向かいホテルに早々とチェックイン｡そして夕食は二年ぶりの再訪となった『和海味処いっぷく』さんへ｡予約名を告げますとＬ字型のカウンター席の底辺の短い方の席へと通されました｡水場前の席であり余り良い席ではないものの感染抑止の一環として設置された飛沫防止のアクリル板の御蔭で殆ど気にならず｡諸々の事情から現在､アルコールの摂取が止められておりますゆえ先ずはノンアルコールビールで渇いた喉を潤します｡料理は山田産の『生海胆(ﾅﾏｳﾆ)』が載せられた若芽(ﾜｶﾒ)入りの『玉子豆腐(ﾀﾏｺﾞﾄｰﾌ)』の先付から｡造りには前浜山田湾で水揚げされた『鮃(ﾋﾗﾒ)』に『蛸(ﾀｺ)』に本鮪(ﾎﾝﾏｸﾞﾛ)の幼魚『メジ鮪(ﾏｸﾞﾛ)』中トロの三点盛｡添えられた大根(ﾀﾞｲｺﾝ)の剣(ｹﾝ)に大葉(ｵｵﾊﾞ)飾り切りされた輪切り胡瓜(ｷｭｳﾘ)や人参(ﾆﾝｼﾞﾝ)も全て綺麗にいただきました｡そして焼物には『鰆(ｻﾜﾗ)の西京漬(ｻｲｷｮｳﾂﾞｹ)』､あしらいのピクルスの酢漬け､酢取り茗荷(ｽﾄﾞﾘﾐｮｳｶﾞ)包丁技が光る菊花大根(ｷｯｶﾀﾞｲｺﾝ)の甘酢漬(ｱﾏｽﾂﾞｹ)､檸檬(ﾚﾓﾝ)鬼卸し(ｵﾆｵﾛｼ)に丸十蜜煮(ｻﾂﾏｲﾓﾐﾂﾆ)､蒸し物には玉蜀黍(ﾄｳﾓﾛｺｼ)と青菜(ｱｵﾅ)の上に山葵(ﾜｻﾋﾞ)が天盛りされた『玉蜀黍饅頭(ﾄｳﾓﾛｺｼﾏﾝｼﾞｭｳ)』で饅頭(ﾏｽｼﾞｭｳ)の中には『生海胆(ﾅﾏｳﾆ)』が射込まれ蒸しあげられておりました｡油物はアンコウの肝(ｷﾓ)ソースで味わう『鮟鱇(ｱﾝｺｳ)』と獅子唐(ｼｼﾄｳ)の天ぷら､更に強肴には山田産の『生海胆(ﾅﾏｳﾆ)』が載せられた『鶏団子(ﾄﾘﾀﾞﾝｺﾞ)』とズッキーニやパプリカ､ヤングコーン等の夏野菜の素揚げの甘酢餡かけと続き締めの食事には『いくら』が添えられた『鯛(ﾀｲ)めし』と『鯛(ﾀｲ)』の兜を使った手毬麩(ﾃﾏﾘﾌ)入りの『鯛(ﾀｲ)のあら汁』｡食後にヴァニラアイス､そして茶をいただきお腹は満腹パンパンに｡コロナ禍の盛岡を離れ安心且つ安全な山田町でのんびりと過ごす小旅､快適です。

3

生海胆と青菜と若芽入り玉子豆腐

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4

蛸､鮃､ﾒｼﾞ鮪中ﾄﾛの三点盛

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2

蛸､ﾒｼﾞ鮪中ﾄﾛ､鮃の造り

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2

鰆の西京漬

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1

生海胆が射込まれた玉蜀黍饅頭

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1

ｱﾝｷﾓｿｰｽで味わう鮟鱇と獅子唐の天ぷら

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1

生海胆と鶏団子､夏野菜の素揚げ甘酢餡

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1

鯛めしいくら載せ

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1

鯛のあら汁

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1

ヴァニラアイス

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1

生海胆と青菜と若芽入り玉子豆腐

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1

蛸､鮃､ﾒｼﾞ鮪中ﾄﾛの三点盛

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1

鰆の西京漬

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1

生海胆が射込まれた玉蜀黍饅頭

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1

ｱﾝｷﾓｿｰｽで味わう鮟鱇と獅子唐の天ぷら

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1

生海胆と鶏団子､夏野菜の素揚げ甘酢餡

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1

鯛めしいくら載せ

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1

鯛のあら汁

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1

ヴァニラアイス

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1

セッティング

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1

生海胆と青菜と若芽入り玉子豆腐

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1

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1

山田産の生海胆がたっぷり

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1

蛸､鮃､ﾒｼﾞ鮪中ﾄﾛの三点盛

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1

山田湾産ﾒｼﾞ鮪中ﾄﾛ

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1

あしらいも綺麗にいただきました

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1

鰆の西京漬

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1

蒸し物

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1

生海胆が射込まれた玉蜀黍饅頭

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0

ｱﾝｷﾓｿｰｽで味わう獅子唐と鮟鱇の天ぷら

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1

ｱﾝｷﾓｿｰｽで味わう鮟鱇の天ぷら

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1

ｱﾝｷﾓｿｰｽで味わう鮟鱇と獅子唐の天ぷら

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1

生海胆と鶏団子､夏野菜の素揚げ甘酢餡

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1

鶏団子の上にたっぷりの生海胆

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1

鯛めしいくら載せ

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1

鯛のあら汁

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1

ヴァニラアイス

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1

茶

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1

カウンターの雰囲気

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1

おまかせコースは3,300円～

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1

いっぷく御膳のﾒﾆｭｰ

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1

一品料理､他､夜のﾒﾆｭｰ

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0

ﾉﾝｱﾙｺｰﾙﾄﾞﾘﾝｸﾒﾆｭｰ

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1

和海味処いっぷく外観

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1

和海味処いっぷく外観

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2019/07訪問1回目

3.8

料理・味3.4
サービス3.9
雰囲気3.9
CP3.9
酒・ドリンク-

￥1,000～￥1,9991人

費用対満足度の高い欲張りな月御膳…『和海味処いっぷく』

遠路遥々､岩手まで足を延ばしてくれた友人のリクエストで前夜は岩手の日本料理界で押しも押されもせぬ人気店『御料理寺沢』さんで文月のお任せコース料理に舌鼓を打たせていただき､その夜は北上駅前の『ホテルMet's北上』に宿泊｡そして翌日は三陸のリアス式海岸を見てみたいというリクエストを受け東北自動車道を経由して震災復興支援の一貫として無料開放されている三陸自動車道を一路､山田町へ｡目指すはフランスパリ11区の『BOTANIQUE Restaurant』の山口杉朗シェフとのパリと山田町でのコラボディナーを成功させた三陸を代表するInternationalな料理人､山﨑純さんが腕を揮われる『和海味処いっぷく』さんへと初めて寄せていただきました｡店に着いた時間は11時45分でしたが店内のテーブル席は全て先客の方々にて満席｡噂に違わぬ人気店です｡我々はカウンター席へ通していただき先ずは品書きをチェック｡『生海胆丼(ﾅﾏｳﾆﾄﾞﾝ)』に惹かれつつも品書きの一丁目一番地に書き記されていた『造り』と『天ぷら』の欲張りな組合せの『月御膳』をいただくことに｡自分達の御膳が供される迄の間､目の前では先客の方々のオーダーの『生海胆丼』や『帆立(ﾎﾀﾃ)いくら丼』が手際良く盛付けられて行きます｡生唾ごっくん系の豪華な丼を目の当たりにして自分の選択眼の無さを多少後悔しつつ駄目モトでオーダー変更の可否を尋ねてみると奥の厨房に姿を消され戻って来られた返答は「天ぷらも揚がり間もなく供されます」ということで潔く諦めることに｡そうこうしていると『月御膳』の登場です｡半月盆の上には『鯛(ﾀｲ)』､『蛸(ﾀｺ)』､『鮃(ﾋﾗﾒ)』の造りの三点盛に『鱚ﾋﾗﾒ(ｷｽ)』､『海老(ｴﾋﾞ)』､『茄子(ﾅｽ)』､『甘唐辛子(ｼｼﾄｳ)』の天ぷら盛合せ｡副菜の『金平牛蒡(ｷﾝﾋﾟﾗｺﾞﾎﾞｳ)』に蒸し立ての『茶碗蒸し(ﾁｬﾜﾝﾑｼ)』に『鮃(ﾋﾗﾒ)のあら汁』に香の物という充実した内容｡これで千円という値段設定ですから費用対満足度は高く昼前から既にテーブル席満席という人気の秘密も良く理解できたように感じた次第です｡次回は迷うことなく『帆立いくら丼』をオーダーすることになるでしょう。

3

月御膳

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3

鯛､蛸､鮃の造り

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3

鱚､海老､茄子､甘唐辛子の天ぷら

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3

金平牛蒡

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2

茶碗蒸し

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2

鮃のあら汁

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2

月御膳

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2

昼餉の品書き

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2

カウンター前

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2

店の外観

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口コミが参考になったらフォローしよう

©Loro

フォロー

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

立呑えびすけ（盛岡 / 立ち飲み、串焼き、丼）

せんべろセット 1,200yen…...

3.0

3.0

訪問： 2024/04
遠野物語（盛岡 / 日本料理、天丼、居酒屋）

ひとり呑みに最適な晩酌セット…『遠...

3.6

3.6

訪問： 2024/04
松屋（盛岡 / 牛丼、カレー、食堂）

みんなの食卓でありたい｡ありがたや...

3.3

3.3

訪問： 2024/04
えぞっこ（上盛岡、仙北町、盛岡 / 中華料理、ラーメン）

熟練のご夫妻が切盛りされる…『えぞっこ』

3.0

訪問： 2024/04
餃唐屋つるべ（盛岡 / 食堂、餃子）

卵黄醤油漬のおにぎりと卵うどんに餃...

3.5

訪問： 2024/04
蕎麦将軍（仙北町、上盛岡、盛岡 / そば）

とうめし＆もりそばの満腹セット…『...

3.7

訪問： 2024/04

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	和海味処いっぷく（ワミアジドコロイップク）
ジャンル	日本料理、海鮮
予約・お問い合わせ	0193-82-4960
予約可否	予約可
住所	岩手県下閉伊郡山田町中央町6-2 大きな地図を見る周辺のお店を探すこのお店は「下閉伊郡山田町八幡町10-4」から移転しています。 ※移転前の情報は最新のものとは異なります。移転前の店舗情報を見る
交通手段	三陸鉄道陸中山田駅より徒歩5分陸中山田駅から450m
営業時間	月・木・金・土・日 17:00 - 22:00 L.O. 21:30 火・水定休日【ランチ営業お休みのお知らせ】ただいま、和海味処いっぷく山田本店は夜営業のみとしております。
予算	￥4,000～￥4,999
予算（口コミ集計）	￥3,000～￥3,999 ￥1,000～￥1,999 利用金額分布を見る
支払い方法	カード可（VISA、Master、JCB、AMEX、Diners）電子マネー可（交通系電子マネー（Suicaなど）、iD、QUICPay） QRコード決済可（PayPay、d払い、楽天ペイ、au PAY）
領収書（適格簡易請求書）	適格請求書（インボイス）対応の領収書発行が可能登録番号：T6400001009390 ※最新の登録状況は国税庁インボイス制度適格請求書発行事業者公表サイトをご確認いただくか、店舗にお問い合わせください。

席・設備

席数	60席
個室	有
貸切	可（50人以上可）
禁煙・喫煙	分煙カウンター席禁煙 2020年4月1日より受動喫煙対策に関する法律(改正健康増進法）が施行されており、最新の情報と異なる場合がございますので、ご来店前に店舗にご確認ください。
駐車場	有
空間・設備	落ち着いた空間、席が広い、カウンター席あり、座敷あり

メニュー

ドリンク	日本酒あり、焼酎あり、ワインあり、カクテルあり、日本酒にこだわる、焼酎にこだわる
料理	魚料理にこだわる

特徴・関連情報

利用シーン	家族・子供とこんな時によく使われます。
サービス	2時間半以上の宴会可
お子様連れ	子供可
ホームページ	https://ippuku.co/
公式アカウント	https://www.facebook.com/ajidokoroippuku https://www.instagram.com/ajidokoroippuku
オープン日	2016年1月27日
お店のPR	岩手ならではの旬の素材を活かした料理が自慢。気さくな大将に会いたくなる和食処大きな一枚板の看板が目を引く【和海味処いっぷく】は岩手の食材を活かした料理とお酒を存分に味わえるお店。旬の魚介を使った『お造り盛り合わせ』や、『吉次の煮付け』など、季節を感じる逸品料理が並びます。『宴会コース』なら季節の食材をふんだんに使った料理をが勢ぞろい。少人数での食事会から大人数での宴会まで、シーンに合わせて幅広く利用できるのも魅力のひとつです。大小の個室が完備され、プライベートな空間... ...
初投稿者	にゃりポン（742）