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店内からのお庭
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カウンター席
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目前
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席
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温かいおしぼりから
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先ず、泡を…
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アオリイカと赤蕪
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蓮根のおかき揚げ
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赤貝、鮃
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焼津の鰹で出汁を引く
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地蛤
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貝から出るエキスも椀出汁に
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どうぞ、と
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椀を愛で
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蛤、椎茸、菜の花
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レアでふくふく食感の地蛤
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炭火で握りの表面に焼きを
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鮃のエンガワの握り
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タイラギの炙りの一口巻
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磯自慢、地元限定酒
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目の前で炭火焼き
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筍穂先
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赤ムツ
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炭火で焼かれふっくらプリプリ極上品!
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朝採れブロッコリーも炭火焼き
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調理中に動く活アカザ
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炭火の通り具合が最高
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プリプリのアカザエビ
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アカザエビの味噌
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口福なワンバイト
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牛肉を炭火でじっくり
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部位はトウガラシ
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讃岐牛、海老芋
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炊きたてごはん
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若布ごはん
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若布ごはんに大きな牡蠣
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食事は椀と香の物と
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椀は味噌汁
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焙じ茶
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おかわりにオコゲと讃岐牛!
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食後のおしぼり
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2種の静岡プランド苺
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手作りのお菓子
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焦がし胡桃餅
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店主のお点前
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お薄
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カウンター席
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向う先に個室
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雨も似合う風情ある店
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店内から入口方向
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外観
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焼津駅前
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<The Tabelog Award 2024 Gold受賞、おめでとうございます>
静岡県焼津市本町6-14-12、茶懐石 温石(おんじゃく)。
三州屋 温石2代目の若き匠 杉山乃互さんが営む、焼津が誇る茶懐石の名店。
素材にも調理方法にもこだわり抜いた焼津ならではの逸品を堪能出来る。
焼津駅徒歩20分。カウンター8席と個室。禁煙。カード可。駐車場あり。
茶懐石のコースのみの完全予約制。
営業時間12:00~13:30(最終入店)、18:00~20:00(最終入店)。不定休。
東京からの帰りに寄られてみては。
そんな言葉をかけて貰って、立ち寄り出来たのは今年の1月。
到着した焼津は、冷たい雨の日でした。
風情のある店に行く日は、雨もよし。
予約したのは昼。住宅街の路地中に、12時前に到着。
蕎麦屋の別館だったという建物は、風情ある佇まい。
出迎えて貰い、まだ誰も居ない店内へ靴を脱ぎ上がります。
風情漂う和空間のカウンター席の真ん中に通されました。
木板表紙の飲物メニュー。ビール、焼酎、静岡地酒と日本酒、ワインの発泡・赤・白。
泡から頂こうと銘柄聞きまして。ピッコロがあったモエをいただいて。
◆茶懐石 10000円コース(税別)
・前菜…アオリイカ(地元2kg)と赤蕪(富士宮)の紅白和え物。
・朝畑蓮根のおかき揚げ…サクサク蓮根に、仕上げの自家製イカスミ醤油が良い香り。
・お造り…赤貝と鮃、山葵とオーストラリアの結晶塩で。
・椀…蛤(地元)、椎茸(地元)、菜の花。蛤の火の通りが絶妙でレアな旨味に軽い衝撃。
・握り…鮃のエンガワ、炭火で表面に焼き。
・巻…炙りタイラギの一口寿司。海苔で巻いて。
・焼筍…目の前の炭火で。穂先を手で持って。風味が栗。
・赤ムツ…炭火でふっくらプリプリに焼かれた極上品!良い仕入が出来たと店主。
・焼ブロッコリー…朝採れの鮮度が良い甘いもの、焼きたては香りも良い。
・アカザエビ…かご漁での活アカザは調理中も動く。炭火で半生の極甘。
・味噌をスプーンで…アカザエビの頭の味噌を一口で提供。臭みもなく秀逸。
・牛肉…讃岐牛のトウガラシ。海老芋と。
・食事…若布ごはんに大きな牡蠣(浜名湖)。味噌汁。香の物。焙じ茶。
・水菓…静岡生まれの苺2種。㊧紅ほっぺ、㊨章姫(あきひめ)。ヘタ部分v字切込みの配慮。
・お菓子…焦がし胡桃餅。手作りを目の前で切り分け。
・抹茶…学生時代から嗜まれている、店主のお点前を目前で。
ここが焼津だということを十分に感じられる懐石。
お酒も相乗的に美味しくいただけます。
頂いた地酒は、地元でしかいただけない限定酒。
・誉富士 大井川の恵み・薆瞬(かおるとき) 1000円(税別)
静岡焼津 磯自慢の地元で飲む、地元限定酒。
酒米、誉富士100%。精製歩合55%。日本酒度+4~+6。酸度1.2。
使用酵母、静岡NEW-5。アルコール分15~16度。
南アルプス間ノ岳を源泉とする名水大井川。
170kmの道のりを経て焼津に湧き出る、折紙付きの伏見水(軟水)が仕込水。
大井川流域の志太平野で収穫された、誉富士のまろやかな香味。
この日、地元で消費されることはほぼ無いノドグロの極上品を手に入れておられました。
プリプリでいてふわっと膨らんだ身の美味しかったこと!
ごはんのおかわりは、早い人だけとのことでしたがプチ讃岐牛丼を堪能。
やはりカウンター席は最高でした。
この内容でこの価格、大満足です。
表まで見送りに出られた店主。
雨も似合う、しっとりした焼津の路地風情。
利用して実感したのは、焼津の土地ならではの恵みをいただく喜び。
仮に東京の懐石だと全国の良いものが揃う感じで、私にとって地元の九州の食材も結構多く使われます。
それはそれで九州や福岡の食材のレベルの高さなので嬉しいのですが…
温石では、焼津地物の良さのみを味わえる感じ。
九州から離れた地で、素材の違いがとても愉しめました。
炭火の焼き場は上段があり、焼き具合や温度を調整されていて、この高さは初めて見ました。
素材を主役にし、素材が持つ背景や産地の歴史を大切にしている店主。
魚は主に、全国にその名を知られる焼津の老舗、サスエ前田魚店の前田尚毅さんから仕入。
素材を活かすために極められた、繊細な料理の数々。
京都風の茶懐石から少々離れて、茶道より禅に近いお考え。
土地の豊かさを伝えることを念頭にされてます。
お若いのに落ち着いていて真摯。
禅宗の温石に通じるものを感じます。
地元北九州も食材が豊かで恵まれた土地なのですが、焼津も良いですね。
今回は駆け足での立ち寄り、ゆっくり時間が取れる時にまた伺ってみたく思います。
(温石のホームページ的なもの) https://onjaku-yaizu.localinfo.jp/