4/5 my s. 2 years ago on Google
(Translated
by
Google)
I
have
been
waiting
for
this
day
since
I
visited
the
Yanagiya
Nishiki
store
in
September
and
got
the
right
to
visit
the
main
store.
At
4:30
pm
on
a
certain
day
in
January,
the
temperature
gauge
at
Mizunami
Station
was
reading
6
°
C.
(The
minimum
temperature
in
the
weather
forecast
is
-4
℃)
I
put
a
warmer
on
my
back
and
put
down
on
it
to
take
measures
against
the
cold.
I
got
on
the
shuttle
bus
at
Mizunami
station,
ran
in
the
mountains
and
arrived
at
the
shop
in
less
than
30
minutes.
While
I
was
waiting
for
the
bus
at
the
station,
I
didn't
see
any
other
passengers,
but
when
I
noticed,
the
bus
was
full
with
about
two
trains
waiting
for
departure.
Moreover,
I
was
surprised
that
the
customer
base
was
young!
Will
students
use
it
as
a
memorial
instead
of
a
graduation
trip,
or
has
the
game
boom
permeated
the
younger
generation
so
far?
Mysterious
customer
base
ww
Last
time,
Nishiki
store
offered
various
variations
of
river
fish,
deer,
and
wild
boar,
but
in
winter
it
is
as
follows.
(The
appetizer
was
abundant
in
September,
so
it
may
have
been
a
bit
inferior
this
time.)
*
Hebo
(Hachinoko)
*
Kanro-ni
of
sweetfish
*
Duck
onion
*
Pintail
duck
roast
and
chicken
*
Sliced
radish
(with
snow
salt)
*
Fawn
fillet
*boar
*
Fawn
loin
*
Mallard
steak
and
loin
*Duck
pot
*
Put
the
tororo
of
natural
yam
in
the
rest
of
the
duck
pot,
...
(with
propagule)
*
Mandarin
orange
→
ww
as
it
is
The
following
three
types
of
sake
are
recommended
by
the
proprietress
according
to
the
dish
*
A
kind
of
local
sake
*
Two
kinds
of
red
wine
They
are
served
on
skewers
with
a
simple
seasoning,
and
you
can
fully
enjoy
the
texture,
chewyness,
umami
of
meat,
and
umami
of
fat.
I
have
a
thin
slice
of
sweet
winter
radish
in
between
the
meat,
but
since
my
face
is
burning
in
the
hearth,
it's
okay
to
cool
it
down
again.
In
addition,
the
soothing
water
is
provided
in
a
thermos
heat-retaining
cup,
and
even
after
nearly
3
hours,
ice
remains.
It
seems
that
this
is
also
a
consideration
to
prevent
it
from
becoming
warm
due
to
the
heat
of
the
hearth.
It
is
not
an
elaborate
dish,
but
a
style
that
provides
delicious
and
simple
ingredients
while
they
are
fresh
as
much
as
possible.
I
am
excited
to
wait
for
the
veteran
proprietress
of
grilling,
who
has
been
married
for
more
than
20
years,
to
carefully
grill
each
skewer.
It
was
a
very
warm
and
peaceful
time
for
everyone
to
surround
the
hearth
and
forget
about
the
harsh
cold
outside.
Next,
I
left
Mizunami
station
late
at
night
thinking
that
I
wanted
to
eat
autumn
bear
meat.
(Original)
9月に柳家錦店さんを訪問し、本店訪問権GETしてから、この日をずっと待ち望んでいた。
1月某日午後4時半、瑞浪駅の気温計は6℃を表示していた。
(天気予報の最低気温はー4℃)
背中にばっちりホッカイロを貼り、ダウンも着込み寒さ対策してこの地に臨んだ。
瑞浪駅で送迎バスに乗り込み、山間を走って30分弱でお店に到着。
駅でバス待ちしてる間、他に客と思われる姿を見かけなかったが、気付けば発車待機中2本ほどの電車に分乗してきた客でバスは満席。
しかも客層が若くてびっくり！
学生が卒業旅行代わりの記念に利用するのか、ジビエブームがここまで若い世代に浸透したのか？謎の客層ww
前回錦店さんでは川魚、鹿、猪が各種バリエーションで提供されたが、冬は下記の通り。
(前菜は9月の内容が豊富だったので、今回ちょっと見劣りしたかも。)
＊ヘボ(蜂の子)
＊鮎の甘露煮
＊鴨のねぎま
＊尾長鴨
ロースとササミ
＊大根の薄切り(雪塩添え)
＊子鹿のフィレ肉
＊猪
＊子鹿のロース
＊真鴨のささみとロース
＊鴨鍋
＊鴨鍋の残りに自然薯のとろろを入れて、、、(むかご入り)
＊みかん→そのままww
お酒は料理に合わせてお女将さんのお薦めで下記の三種
＊地酒一種
＊赤ワイン二種
串焼きで提供されるそれらは、シンプルな味付けで歯触り、噛みごたえ、肉の旨味、脂の旨味を存分に堪能。
肉の合間に口直しで甘い冬大根の薄切りをいただくのだけど、囲炉裏で顔が火照ってるからこれまた冷んやりさっぱりして良い。
また、和らぎ水はサーモスの保温カップにて提供され、3時間近く経っても氷が残るほど。
これも囲炉裏の熱で温くならない為の配慮だと思われる。
手の込んだ料理ではなく、出来るだけ素材をそのまま新鮮なうちに美味しくシンプルに提供するスタイル。
嫁いで二十数年という、焼きのベテラン女将さんがひと串ずつ丁寧に焼き上げてくれるのをワクワクしながら待つ。
皆で本格囲炉裏をぐるりと囲み、外の厳しい寒さを忘れるひと時はとても温かで和やかな時間だった。
次は秋の熊肉、、、食べたいなぁと思いつつ夜更けの瑞浪駅を後にした。
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