Saku - Tsu

Excellent short holiday of hectic and trubel to her souls with beautiful green, artistic cherry and elaborate kitchen filled with holistic philosophy and sincere attitude towards seasonal ingredients, which are provided directly by local farmers and chefs themselves. highly recommended!

Go Family is almost the same menu, but it is still delicious. Great atmosphere. I felt good feeling every night. The main meat, soft and really delicious. You can change how to eat each time you eat. The best thing about vegetable oil is that if you have a dessert after meals, there is a cookie in a square white pottery, but the pottery is really good. I like it. It is a shop that can not be booked easily, but it is good because you can put it as a bread if you are alone. The owner, the owner, the owner, the owner, the owner, the goat, and the chicken are all great. Contact Us

Healing Eats Taste Misugi When I learned about the existence of this shop, the one and only view of the world that stands in nature was conveyed from Mr. Mailevi 's review, and it became a shop I wanted to visit someday, and I thought about this year at the beginning of the year. When I was there, the seasons passed, and there was an invitation from Mairebi, and I immediately announced my participation Moreover, I am very sorry to have you take out the car m m I was so excited about the adult excursion after a long absence, and I was a little sick from the day before, and it was regrettable that I couldn 't agree with Mairebi who accompanied me on the way . . ; After getting off the highway, join Mairebi who is meeting on the way and head to the site, run through the valley of the mountain, turn the first signboard, and from there you will climb the rumored narrow mountain road! ️ It 's an out road when an oncoming car arrives, but fortunately I arrived at the parking lot of the shop without passing each other The moment you get out of the car! ️ Along with the pure air, the murmuring of the river and the fresh green are dazzling, and I am surprised at the calming atmosphere ° ° I arrived about 40 minutes before the start time of the two part reservation on this day, so I was able to slowly enjoy Saku 's breathing I had heard stories of homemade tea plantations and goats grazing in advance, but when I was chatting with Mairebi, three local chickens were steadily pecking at my feet while feeding . First of all, I was surprised to see him walking around without worrying about his existence laughs . Many Milebi sama who saw the plump figure Many people said Ingredients , but when I asked the owner later, he said that he was growing from chicks around the fall of last year, and now he lays fresh eggs every morning. Also, at night, they will silently return to the hut by themselves, so it seems that it will not take much time, and now it is a wonderful Saku family '∀` After enjoying Saku 's nature filled grounds to his heart 's content, he was finally guided into the shop When I look back, I don 't know if the local chicken, who had been walking outside, was coming in and I was wondering if there was something to treat, but the owner immediately took me outside smile A single piece of glass with a window glass near the ceiling is better for producing a feeling of liberation rather than functionality When I came here, the counter was from the movie WOOD JOB! I heard that a single board taken from a large cedar tree cut down by Hideaki Ito was used for the counter. Was introduced and purchased ; I thought that it was not very interesting in terms of episodes, but from the 160 year old cedar tree, there is another tree used for the counter of the same size, so it can be taken from the same tree in this world. When I heard that there were only two, I was somewhat impressed ๑˃̵ᴗ˂̵ The other one said that it was in a shop I knew Hideaki Ito Sugi trees have grown into large trees over 160 years, so if you use them for 160 years after becoming a counter, you will have a sound material cycle society. When I think about how many times customers will hear the word delicious in the future for 160 years, I 'm deeply moved ´∀ ｀ Speaking of Mr. Saku, there is no desire to eat with surprise when he hears that he makes home grown rice and tea leaves by local production for local consumption, but the course cooking is finally starting Hassaku freshly squeezed juice Hassaku peel was squeezed on fresh juice in front of you and served with aroma, so the production from the beginning is wonderful The refreshing acidity is the best juice before meals Appetizer ・ Toba Eisu, Yamadokusei, Kogomi, Bamboo shoots, Tree bud miso ・ Shima Hijiki and soybeans ・ Grip of Amago ・ Komatsuna and yellow carrot boiled in Yoshino ・ Using garland chrysanthemum tofu Yoshino kudzu In all of the appetizers, you can feel the commitment and taste of locally produced and locally consumed ingredients, and you can groan and smile with the deliciousness that has come so far! ️ There aren 't many shops that growl from appetizers, so I enjoyed Saku World from the beginning Fire Valley Beer Misugi Amago Charcoal Grilled Cucumber Yellow Vinegar It was said that the amago, which was slowly grilled over an hour over charcoal, could be eaten from the head, so I got it from the head without hesitation It is cultivated in the Misugi River, and it is allowed to swim in a fish basket until it is about to be cooked here. ️ Since it was a seat on the gate side, a little cooking smoke was flowing to the counter side, but if you attach a chimney, the firepower of the charcoal fire will become too strong and you will not be able to burn the fish slowly, so you do not attach a chimney. .. Thanks to that, the owner is also smoked by the smoke of charcoal fire at the crematorium laugh When I think about it, the little smoke that flows into the counter seats is even more emotional, and I feel grateful that I can only taste it here Well, I decided to enjoy smoked incense until I got home . ; Ise Bay Sakuradai and mozzarella, bamboo shoots Domyoji, turnip simmered, spinach and tree buds Cooking using sea bream is a wonderful fusion of innovative surprises and ingredients ´∀ ｀ Red wine glass Mr. Furuta, a famous trapper, captured by charcoal grilled deer Served with cod sprouts, carrot leaves, bamboo shoots, onions, carrots and radishes The deer whose forefoot is trapped on the mountain side is trapped, and the deer is crouched on the spot without rampaging as if it had given up, and its body temperature remains at 25 ° C. With other trappers, the hind legs will be trapped, the deer will rampage, the body temperature will rise to 45 degrees, the meat quality will change, and the taste will deteriorate. The technical document states that the body temperature of the deer is 45 degrees, but that is the temperature measured when the way of catching is bad, and it is actually a low temperature animal. Moreover, this time, the most delicious 3 year old female venison was left to rest for 2 weeks and served by charcoal grilling! ️ It 's quite different from the meat quality of the deer I 've eaten so far, and it feels like I 'm eating high quality venison rather than the wildness of the game ´∀ ｀ Moreover, the companion of sake is decided by red wine! ️ Definitely the best venison festival in my life w It feels more delicious only after hearing the explanation of deer capture laughs Pesticide free sun dried silk Hikari rice cooked in a kettle ・ Okage ·miso soup ·pickles You can choose to eat 3 types of rice, 1 cup each. ・ Okage rapeseed oil and salt ・ Okoge yaki rice ball style ・ Deer soboro rice with egg yolk Rice cooked in a kettle using silk light, which is said to be suitable for rice cultivation in the mountains, has grains and is a feast rice with sardines Miso soup is a combination of miso made by Misugi 's grandma and Hatcho Miso, and the richness of Hatcho Miso and the acidity of Misugi 's grandma miso collaborate to create a delicious miso soup. I wasn 't confident that I would eat 3 cups of rice after this, so when I first got the deer soboro rice I wanted to eat the most, it went perfectly with the rice and I enjoyed the afterglow with the remaining red wine After that, I also got a grilled rice ball style sardine laughs . This completes the food you eat at the counter and moves to the next salon space Cookies, soy milk pudding cinnamon jelly and green tea The atmosphere of the room changes from a calm room of a simple private house to an open space Tea and dessert were prepared on the table, and I enjoyed the last lingering sound The wall is decorated with the vessel of the wife of the general who is also a sculptor and a potter, and it will be fun just to look at it The vessel used in the course is also a work of his wife, and I was impressed that it gives an accent to the taste of the dish When I asked the shop owner, Are there any customers who want you to sell the vessels? There are no plans to sell it in the future because the production is not in time. I 'm sorry, but it seems that I 'm already quite busy as a potter, so I wonder if it 's better to enjoy the vessels used in the shop in the course meal Lastly, I will make the payment, but when I hear that the course fee is about 6000 yen, I am surprised again by the goodness of cospa! ️ The owner said that he was running the shop with the idea that he wants to take good care of Coco now, and he said that he was full of words that he liked, such as [local production for local consumption, home cultivation, homemade pottery, and handmade shop]. So, the Saku World, which embodies the ideal image in my head, felt like a unique existence, and I was immersed in the lingering sound even after the course was over ´∀ ｀ The foundation of the store 's building is outsourced to the vendor, but after that, the owner seems to have made it by hand, and the feelings and calm atmosphere inside the store are unique to Saku. The feeling of my stomach, which I didn 't feel when I came, became easier the moment I touched the air, so I realized that the energy of the place was wonderful. I haven 't had the opportunity to come into contact with nature since I became a corona, so the nature I touched for the first time in a year became more memorable ´∀ ｀ The shop is open 4 days a week with 5 counter seats 2 turns. It 's not open in winter, so it 's quite difficult to make a reservation now. This time, thanks to Mairebi 's Oniden reservation, I didn 't have my first visit, but it was a wonderful shop where you can see that this hurdle is high I am grateful to Mairebi for inviting me and associating with me! ️ It was a treat m m Original ヒーリングEats美杉を味わい尽くす 此方のお店の存在を知った時は、その自然に佇む唯一無二の世界観がマイレビさんのレビューからひしひしと伝わってきて、いつか行きたいお店となり、今年こそはと年初に考えておりましたところ、季節は流れ、マイレビ様からお誘いが有り、即答で参加表明しました しかも、車まで出して頂きまして恐悦至極でございますm m 久し振りの大人の遠足にワクワクし過ぎて、前日から少しお腹の調子も思わしくなく、行きの道中では、同行されたマイレビ様の意に添えなかった事は、誠に遺憾で有りました ｡ ; 高速道路を降りてから、途中待ち合わせのマイレビ様と合流して、現地へ向かいますと、山の谷間をグングン走り、最初の案内看板を曲がると、そこからは噂の細い山道をドンドン登ります 対向車が来たらアウトな道ですが、運良くすれ違いも無くお店の駐車場へ到着しました 車から降りた瞬間 清らかな空気と共に、川のせせらぎと新緑が眩しい、なんとも心落ち着く雰囲気にまず驚きます °° この日は二部制予約の開始時間より、40分くらい前に到着しましたので、ゆっくりと朔さんの息遣いを堪能する事になりました 事前に自家製の茶畑や放牧飼いしているヤギの話は聞いておりましたが、マイレビさんと談笑していたら、いつの間にか足元に3羽の地鶏さんが一心不乱に餌をついばみながら、此方の存在を気にする事なく闊歩している姿に、まず、新鮮な驚きが有りました（笑） ふっくらしたその姿を見た多くのマイレビ様は、 『食材』との声も多数上がりましたが、後から店主に伺うと、昨年の秋頃に雛から育てているとの事で、今では毎朝新鮮な卵を産むとのこと。 また夜になるとサイレント共に小屋に自分達で帰ってくるので、手間が掛からない様で、今では立派な朔ファミリーですね ´∀｀ 思う存分、朔さんの自然溢れる敷地内を堪能した後は、いよいよお店の中へ案内されました ふと後ろを振り返れば、先程まで外を闊歩していた地鶏さんも入ってきていて、何かご馳走にあり付けるのかと思ってるのか分かりませんが、店主にすぐさま外へ運ばれていました（笑） 窓ガラスが天井付近まである一枚ガラスは、機能性よりは解放感の演出として良いですね カウンターは、此方に来る時にマイレビ様から、映画『WOOD JOB！』の撮影で伊藤英明が切り倒した杉の大木から取った1枚板がカウンターに使われてるとの事で、店主にその旨を伺ったら、地元の方にカウンター材を相談したら、たまたまその木を紹介されて購入したとか ; エピソード的には余り面白く無いな〜と思ってたら、樹齢160年の杉の木からは、もう一枚同じ大きさのカウンターに使われる木が存在するとの事で、この世界に同じ木から取れたのは2枚しか無いと聞いたら、なんだか妙に感動しました ๑˃̵ᴗ˂̵ もう一枚は伊藤英明さんの知り合いのお店にある様なこと言ってました 杉の木は１６０年かけて大木になっているので、カウンターになってから、１６０年使えば、循環型社会の到来という事で、店主にその話をしたら、笑いながら答えてましたが、この先、160年お客さんが美味しいという言葉を何回聞く事になるかと考えたら、感慨深いものが有りますね ´∀｀ 朔さんと言えば、地産地消で自家栽培の米や茶葉まで作ってると聞いて驚きとともに食べてみたい欲求がハンパ無いお店ですが、いよいよコース料理のスタートです 八朔 生搾りジュース 目の前で八朔の皮を生搾りジュースの上で絞って香りと共に提供されたので、最初からの演出が素晴らしい スッキリした酸味は食前に最高のジュースです 前菜 ・鳥羽 栄螺、山独活、こごみ、筍、木の芽味噌 ・志摩 ひじき、大豆の炊き合わせ ・アマゴの握り ・小松菜と黄色人参の吉野煮 ・春菊豆腐 吉野葛を使って 前菜は、全てにおいて、地産地消の食材に対するこだわりや味わいが感じられて、遥々ここまでやってきた甲斐が有る美味しさで唸ると共に笑みがこぼれます 前菜から唸るお店は今までレビューしてきたお店の中でも多くは有りませんので、初めから朔ワールドを堪能しました 火の谷ビール 三杉アマゴ炭火焼　胡瓜 黄身酢 1時間かけてじっくりと炭火で焼かれたアマゴは、頭から食べれるとの事でしたので、迷わず頭から頂きました 美杉の川で養殖されて、此方で調理する寸前まで生簀で泳がせておいて、生簀から取ってきて直ぐに炭火で焼くから、焼き上がりの味わいが抜群に、香ばしく美味いです 竈門側の席でしたので、少し調理の煙がカウンター側に流れてきていましたが、煙突を付けると炭火の火力が強くなり過ぎて、じっくり魚が焼けなくなるので煙突は付けてないとの事。 そのおかげで店主も焼き場でかなり炭火の煙で燻されてしまうんだとか（笑） それを思えば、カウンター席に流れてくる少しばかりの煙も、より感慨深く、此処でしか味わえないものと思うと、ありがたくすら感じます まあ家に帰るまで、しっかり燻製香を楽しむ事になりましたが ｡ ; 伊勢湾 桜鯛とモッツァレラや筍の道明寺、蕪煮、ほうれん草と木の芽の摺流し 桜鯛を使った料理は、斬新な驚きと食材の融合が素晴らしいですね ´∀｀ 赤ワイン グラス 名罠士 古田さん捕獲　鹿の炭火焼 タラの芽、人参の葉、筍、玉葱、人参、大根を添えて 山側の前足が罠に掛かる様に仕掛けて、前足が罠に掛かった鹿は、諦めたかの様に暴れずにその場でうずくまり体温が25℃そのままとなります。 他の罠師だと後足が罠に掛かかってしまい、鹿が暴れて体温が45度となり、肉質が変化して、味が悪くなるとの事。 専門文書には、鹿の体温が45度と記載有りますが、それは捕獲の仕方が悪い時に測った温度で、実際は低温動物との事。 しかも今回は最も美味しいと言われる3歳雌の鹿肉を2週間寝かして炭火焼で提供されました 今まで食べた鹿の肉質とはかなり違い、ジビエ的なワイルドさよりも、上質な鹿肉を食べている感じで、自然と笑みが溢れます ´∀｀ しかもお酒のお供は赤ワインで決まり 間違いなく生涯一の鹿肉祭りw 鹿の捕獲の説明を聞いた後だけにより美味しく感じますね（笑） 無農薬天日干し 絹ひかり 釜炊きご飯 ・おこげ ・味噌汁 ・漬物 以下のご飯は1杯ずつ3種類食べてもOKの選択制 ・おこげ 菜種油と塩 ・おこげ 焼きおにぎり風 ・鹿そぼろご飯 卵黄黄身入 山間部の稲作に適していると言う絹ひかりを使った釜炊きご飯は粒が立っていて、おこげ付きのご馳走ご飯 味噌汁は、美杉のおばあちゃんが作った味噌と八丁味噌との合わせで、八丁味噌のコクと美杉のおばあちゃん味噌の酸味がコラボして、ご馳走な味噌汁 この後にご飯を3杯食べる自信が無かったので、最初に一番食べたかった鹿そぼろご飯を頂くと、ご飯との相性バッチリで残りの赤ワインで余韻を楽しみました その後に、焼きおにぎり風のおこげも頂きました（笑） これでカウンターで食す料理は終了して、隣のサロンスペースへ移動します クッキーと豆乳プリン ニッキゼリーと緑茶 部屋の雰囲気が素朴な民家の落ち着いた部屋から解放的な空間へと変わります 卓上には、お茶とデザートが用意されていて、最後の余韻を楽しみました 壁には、彫刻家であり、陶芸家でもある大将の奥様の器が飾られていて見てるだけで楽しくなります コースで使われている器も奥様の作品との事で、料理の味わいにアクセントを与えているなと感心しました 店主に『お客さんの中に器を売って欲しいと言うお客さんはいませんか』とお聞きしたら、『今は個展作品創りの為、アトリエにこもって専念している為、販売分までの制作が間に合わない状況なので、今後も販売予定はない』との事。 残念に思いましたが、既に陶芸家としてかなり忙しく活動されてるようなので、此方ではお店で使われている器をコース料理の中で楽しむのが良いかと 最後に会計をしますが、コース料金が6000円程と聞いて、改めてコスパの良さに驚きます 店主は、『今、ココを大事にしたい』との想いでお店をやられてるとの事で、【地産地消、自家栽培、自家製陶器、手作りのお店】とまさに自分が好きなワード満載で、頭の中に有る理想のイメージが具現化された、朔ワールドは唯一無二な存在に感じられて、コースが終わった後もかなり余韻に浸れました ´∀｀ お店の建屋の基礎は業者さんに依頼していますが、その後は全て店主がコツコツと手作りで作られたそうで、お店の中に感じる想いや落ちつく雰囲気は、朔さんならではの良さかと 来る時は思わしく無かったお腹の調子も、此方の空気に触れた瞬間、楽になりましたから、場のエネルギーも素晴らしいなと実感 コロナ禍になってから自然に触れる機会も無くなってましたから、１年ぶりに触れる自然がより身体に沁みました ´∀｀ お店の営業は、週4日でカウンター5席2回転。 冬季は営業されてないので、今はかなりの予約困難店。 今回はマイレビ様の鬼電予約のおかげで初訪問がかないましたが、此方のハードルが高いのが分かる素晴らしお店でした お誘い お付き合い頂きましたマイレビ様に感謝です ご馳走さまでしたm m

山の中の素朴な日本料理店。 まさに自然の中という感じで入口も窓もすべて全開。 蝉の鳴き声や水の流れる音、風で揺れる葉の音がとても心地良い空間。 料理もひとつひとつの素材の味を生かした上品なもので、料理を盛る器は陶芸家である奥さんの作品。 本当にいい時間を過ごせました。

Misugi-cho, Tsu City, Mie Prefecture Saku Saku Memorable restaurant