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お品書き
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日本酒「俵屋」
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おちょこ（俵屋オリジナル）
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先付・猪口
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先付
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猪口
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向付
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穴子薄造り
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鯛へぎ造り
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煮物
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煮物
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焼物
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京野菜西京味噌漬焼
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鰹
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温物
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鯛かま潮煮
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鯛かま潮煮
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鯛かま潮煮
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鯛かま潮煮の付け合わせ
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強肴 鰆博多押し生姜酢
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止椀 白米と合わせ味噌
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お漬物
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水物の器
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水物の器
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洋梨と柿の甘味煮
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通りの看板
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入り口
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通りの看板
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お部屋のほりこたつ
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床の間
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床の間のランプ
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床の間
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床の間
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床の間の掛け軸
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床の間
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洗面台のアメニティ
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洗面台のアメニティ
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ヒノキのお風呂
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ヒノキのお風呂
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ヒノキのお風呂
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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
2名で宿泊。当方少食のため、朝食は無しにしていただきました（ただし、口コミを見て、結構後悔していますので、次回は朝食付きで宿泊しようかと思います。）1名あたり47000円ほどでした。
夕飯の献立はお品書きの画像をみてください。先付から最後の水物まで、気に入らない物は何一つありませんでした！すべての料理がオーソドックスでシンプル。そして、素材の味が最大限に生かされるようになっています。
もしかすると、素材の味を最大限生かすタイプの食事は味付けであまり勝負をしないので、ずるいと思われる場合があるかもしれませんが、それでも私は俵屋さんの料理が好きだなぁと思いました。東京で和食でミシュラン３つ星とか取っているところに行ってみましたが、味が複雑に混ざり合いすぎていてどうも気に入らなかった私にとってはやはりこういうシンプルな物が会うのでしょうか。やはり関東の食事に慣れてきた母はもう少し味が欲しいと言っていた部分はありました。
食材もこだわって契約農家に作ってもらっていて、どこかで購入できる代物ではないのです。日本酒も俵屋オリジナルがあるとのことでいただきましたが、水のように自然に飲めてしまうので、全く食事の邪魔にならない。酔っ払っても味覚がおかしくならない程度の良い方ができます。雑味も全くない。
特に美味しかったのが、穴子の薄造りと鯛かまの煮物。これはもう魚好きにはたまらない。穴子の薄造りなんて食べたことなかったですが、刺身なのに穴子の味がふんわりして、味は蒲焼の風味とあまり変わらないなぁと感心しました。あと、鯛かまは骨の近くまでしゃぶり尽くして、目玉の周りまで全部食べきりました。あー、おいしかったー。
こちらは料亭旅館なので、料理だけではなくお部屋もこだわってしつらえてありますが、お部屋の調度品も食事のメニューと同じように毎月変わっているそうです。一体、どれだけ手間をかけて「和」の文化というものを継承していこうとしているのでしょうか。それを考えると1人1泊約50000円はかなり安いのではないかと思い始めました。もちろん、宿泊する前は高すぎるのでなかなか宿泊できないなぁと思っていたのですが、あのホスピタリティと旅館全体のしつらえと料理を考えてみれば、そのくらいの料金で妥当、もしくは、安いのではないかとすら思います。
ぜひ1年に1度、季節を変えながら泊まっていきたいと思っています。