Gifu Mizunami "Goryu Yanagiya" Omakase Jibier at "Yanagiya Kiyama", an annex limited to one set of local cuisine restaurants representing Japan!

Gifu Prefecture is in the depths of the mountain where you can feel the four seasons of the satoyama of Mizunami City、In 1859, a famous restaurant of local cuisine with a tasteful taste that relocated an old private house from the late Edo periodYanagiya"。

Many foodies have made their name as "a place to visit once in a lifetime"、Because the reservation becomes almost introduction system by a complete reservation system、At first glance, mr. refused!? the narrow gate of。Foodies call foodies' friends、It is a famous shop in a famous shop that does not know that the momentum will stay in the chain and will still be a difficult-to-reserve shop!

In spring, the bittersweetness that feels the buds of the wild mountains is unbearable、In summer, the Pure River fish such as fragrant natural sweetfish and thick natural eel、In autumn, natural mushrooms such as matsutake mushrooms、Meat exclusively in winter、Meat、on parade of meat and gibier lovers unbearable meat and、A local cuisine restaurant representing Japan that competes with one "Omakase Course" that finishes the blessings of Satoyama with charcoal grilling because of that time。

The small restaurant that my grandmother started in Akechi village next door started the other generation、"Goryu Yanagiya", founded in 1946,、Masaaki Yamada, the father of kazutaka Yamada, the third-generation current head, established the current style of "having the ingredients of the mountain cooked and eaten on the spot at the hearth edge"。While inheriting that style、The third generation that matured into japan's best restaurant attracting attention from all over the world。Mr. Yamada, who will be the three brothers,、I cut the shop with my third son, Masashi Yamada.、His second son, Kaoru Hayashi,、2014Opened in 2008, nagoya's "Goryagiya NishikiI served as the manager of the store in、The three brothers carry the name of "Yanagiya"!

"Goryu Yanagiya (Main Building)"

"Gori Yanagiya Kiyama (Annex)"

The annex, which just opened in November 2021,、It is built to commemorate the 75th anniversary of the founding of "Yanagiya"、The setting is the extreme of the momentum of "one set a day limited"。Also affected by coronal ravages、It seems that the delivery date has been delayed by about a month, but it has been completed safely!

What is the temperature in Gifu on this day?、Because it got cold with only 2-3 degrees、The rain turns into snow.、As the area falls into the silver world、Thanks to a friend who took the driver, I was able to arrive safely.。To be during the period of priority measures such as spread prevention、17It will close at 20:00 from time to time。

If you open the door,、The traditional craft of splendid solid wood is enshrined、The dignifiedness is a masterpiece.。the predecessor was an antique collector.、Both in the main building annex、You can see a lot of the collection。

"Yanagiya Kizan" opened at 1:11 p.m. on November 1, 2021 with persimmon drops.。You can step into this annex limited to one set a day、Thanks to the friendly friends!

What is "Hitosara Best Chef & Restaurant"?、Gourmet media with 100 people and 100 restaurants under the theme of "chef selected chef"Human SarahIt is an annual award that is independently awarded by "。Based on a questionnaire to chefs conducted at the end of last year、Taking into the recommendation received in the original content "Shop recommended by the chef"、"The most refined" chefs and restaurants have been selected.、This is the third generation of "Yanagiya":Mr. Yamada has also won the award!

And、Not evaluation by experts etc.、Our annual restaurant award based on consumer evaluationsThe Tabelog Award 2022"。2021from 523 stores that received extremely high ratings in 2008、"Gold" as the top of about 810,000 stores nationwide (as of December 2021) by vote by tabelog users、「Silver」、「Bronze」、「Best New Entry」、"Best Regional Restaurant" awards are selected.、523Gold has been awarded to honor 31 stores!

Wine cellar at the entrance。The selection of wine is left to the third son, Masashi Yamada.、go out to buy directly to France and Italy、You will see it with a lion nap that is sure。I couldn't hide my surprise when I heard the annual purchase of this wine!

Respecting the traditional traditional Japanese houses、In a wooden building studded with the skills of a shrine carpenter、Two spaces full of openness with ceiling height continue、Even though the scent of new wood is still drifting、A calm annex where you can feel the warmth of the soil such as juraku wall。There is a goodness here which is different from the age of the main building with a taste。

a digger-type hearth prepared for each of the two。In order to charter the room comfortably for 7 people、You can stretch your legs and relax。Although it is a face-to-face type that is easy to talk about、Thanks to the large hearth, it is also nice to be able to keep a good distance!

Main building、In the annex,、What pottery do you offer?、The owner and the third son carefully bake each one by one、It is the style of "Yanagiya" to provide country-style hospitality that makes you feel nostalgic somewhere、On this day, the third son, Masashi Yamada, will be in charge of baking.。Yanagiya、In the French restaurant run guide "La Liste 2019" which introduces 1,000 excellent gastronomic restaurants from all over the world、Ranked in the top 10 scores in the world、The Local Cuisine Award has also been awarded a double award and has been a brilliant achievement.、awarded annually from there、"La Liste 2022 (La List)"Now、Although it was a corona evil, it was going to France、I was able to enjoy listening to the backstory and rare story of Mr. Masashi when he was fully present at the award ceremony!

The charcoal fire prepared in the hearth is already ready、Waiting for ingredients、It gently warms our cold body! Charcoal uses two different types of charcoal.、The way it is assembled is also unique.。Binchotan is placed in the center of the circle、I put the agarsh that fire is easy to turn around.。Agarsh also has the meaning of scenting、You can enjoy the good aroma of charcoal confined to the ingredients!

This time, I decided to select a non-alcoholic wine and match it with the game!

Preeertive "Bee-no-Ko tsukudani"、Simmered sardines with sweet and dew、Braised Hats and Sardines with Red Miso"

Wipe your hands with an alcohol towel set on the tabletop、I put a nonwoven apron.、until the first skewer is baked、I will receive a three-point serving of the first mover。From the left in the order、Tsukudani of nutritious bee-little beeko, which is considered to be a delicacy in the mountainous regions of Gifu and Nagano。Bee-ine has improved anemia、Empowerment、Cancer control、It has the effect such as anti-aging、It is said to contain a lot of various nutrients.、There is a culture of eating for a long time。Because it is sweet and spicy seasoned and brown、It's hard to recognize that you're a bee child from the look.、I think that it is easy to eat even if you are not good at it。The middle is boiled with a sardine that can be eaten to the bone.、The moistly cooked sardines ooze the taste、It is made with ginger and is ideal for serving rice and drinking.。The back is braised with red miso with hats and clams.、You can enjoy a rich taste that is unbearable for sake lovers!

The first skewer is、"Leek room" with duck carrying leek。

The position and angle of the skewer are delicately adjusted to make a decision、The moment the duck fat drips through the leeks as it is baked、While making a delicious sound、I will finish it in a good color!

Return the face.、It's been a while now.。

The final touch is to broil over a charcoal fire。The fire rises when the fat drips、I'm excited to see you!

"Duck Onion"

Ware、"Duck onion" served with a sprinkling of salt。Duck-like elasticity and sweetness、Onions so hot that they melt with enough duck fat、For the overflowing meat juice and onion juice、Needless to say, the combination is excellent!

"Radish Salad"

Peel the local radish and cut it into half-moon slices.、A simple salad with just salt。To become a meat continuation of game、The presence of entrees。

I'm crazy about the story.、The following skewers have already been cooked.、Next is "Duck Loin"。

Crimson lean flesh dripping with blood。

The finish is broiled after soaking it in a pot containing a secret pickled sauce! The secret pickled sauce is made of blended soy sauce and ginger seam addition、By oozing the fat and gravy of the pickled meat、It is a deep original pickled sauce!

"Duck Loin"

炭の火入れに勝るものは無し時期が限定される旬の食材の新鮮な肉を新鮮な内に捌き囲炉裏で焼き脂と血が滴る熱々の状態で頬張り肉本来の旨味を味わうとはまさにこのことでこれぞジビエ!と思わせてくれます!

Next in line、真っ白な脂に淡くピンク色のきめの細やかな肉質は豚のように見えて実は肥大させた「猪」とのこと!(驚)

その猪の脂は本当に良く燃えます!それだけ余分な脂を落としてくれるので脂の塊を見ても自然と恐れる気持ちは無くなります(笑)

The splendid burning that ends by submersing yourself in the fiercely rising flames is、It is also a skilled technique like a performance.、You'll fall in love with it!

"Enlarged boar loin"

With exquisite burning、Moist and soft、The boar with a strong umami、You will be served plenty of sour grain mustard。The boar fat that was intentionally enlarged was smooth.、It is not an exaggeration to say that it is a fat that can be drunk! Because he says that I can drink the fat that I am not good at near 50 years old.、This is already a technique that can be done with ingredients.。High-quality fat also has a sweetness、It is also indispensable for women's beautiful skin。In addition、It is a wild boar without saying that it is low in calories and high protein!

「柳家」では肉質がやわらかく香りがやさしい1歳以下のメスの仔鹿を好んで使うことが多いそうです厚さ2cm程に分厚く切ったロースをじっくりと焼いていきます!

「仔鹿のロース」

繊細で柔らかな肉質はジューシィーで仕上げに秘伝の漬けダレに潜らせているためそのままでも十分美味しいのですが柚子胡椒を添えることでパンチの効いた味わいに!

家業のお手伝いもしながら昼夜働く御両親の背中を見て育つクルミちゃんあやとりが得意なようで待機中に色々披露してくれてこちらはエッフェル塔!齢5歳にして大人に物怖じすることなく会話ができる将来有望な後継ぎの一人かもしれません(笑)

先端にハツを乗せた一羽を半身にした「仔鴨」仔鴨はマガモの小さい鴨鴨の子供と思われている方も少なくないと思いますが実は全くの別品種で仔鴨は「仔鴨」という鴨の名前とのことで「鴨界では一番美味しいと思いますよ!」と剛之(Masashi)氏

ここまで、Meat、Meat、肉と肉続きのオンパレードでしたがまだ自分の脳と胃が肉を欲する力が残っているから驚きです!

「仔鴨の半身」

秘伝の漬けダレを身に纏い艶やかに仕上がった「仔鴨の半身」!豪快に足を拝借しかぶり付きます!こちらには香り爽やかな本山葵を添えていただきます冬は優しい伊豆の本山葵を夏は刺激的な安曇野の本山葵を使用されています!

お次は「鴨鍋」たっぷりの野菜の出汁と鴨の旨味が詰まった「鴨鍋」の取り分けもスタッフさんがしてくださいます!

「鴨鍋」

Taro、Daikon radish、インカのめざめ、Turnip、Tofu、Shimeji mushrooms、なめこ茸玉蒟蒻、Green onions、Burdock root、A duck hot pot with lots of ingredients with plenty of serum and plenty of vegetables and duck meat! Under the large hearth、How can we all sit around one pot?、It's like coming back to your parents' house in the countryside.、It makes you feel warm and warm!

It is satisfying to eat with plenty of vegetables.、素材それぞれの旨味はもちろんのこと濃厚な鴨の脂の甘味と旨味がほとばしる絶品鴨鍋!辛味を楽しむ一味と香りを楽しむ七味はお好みで!

〆には「自然薯」が登場!ここでも長女のクルミちゃんがお手伝いしてくれていてお櫃からご飯をよそってくれました!

「自然薯のとろろ飯」

古来より滋養強壮食として珍重され山菜の王者「自然薯」静岡県で自然薯といえば私の実家でもそうでしたが鯖の味噌汁で伸ばすのが一般的のように思いますが、Here you will、Smooth and light natural potato stretched with fragrant bonito broth、Even if you sprinkle a lot of barley rice, it is delicious and can be drunk lightly! I can't help but have a second cup of refill!

For some reason, dessert was "Sanka-day tangerines"!

Surrounded by a warm hearth、美食や旅話が尽きない仲間との究極のジビエの集いお誘いいただき本当に有難う御座いました!その時期毎に異なる楽しみ方がある「柳家」にまた是非次回もお声がけ頂ければと思います!

Goryu Yanagiya (Limited Annex for 1 group per day):Yanagiya Kizan)
Address:573-27 Sarutome, Tocho, Mizunami City, Gifu 509-6361
Reservation number:050-5263-3236(Appointment only)
Inquiry number:0572-65-2102
Hours of operation:12:00-15:00、17:00To 22:00(Sunday is 21:00Until )
*Varies during priority measures for preventing spread, etc.
Closed on Mondays:No regular holidays
Parking lot:Yes (free)

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