【大分県】美味しいを知り尽くす！ミシュラン掲載の名店グルメ特集 Ooita Michelin

住宅街にあり、背筋伸びるような佇まいは門扉を開けるとなお一層。部屋に入ると昨日が重陽の節句だった事もあり菊が見事に飾られ、この後の食事にも菊が使われてたり、食前酒は菊酒でスタートBGMはなく、会話を楽しみ、目の前の料理に集中できる。時に背伸びは必要だ。井の中の蛙のような私の凝り固まってくるものをまっさらに戻してもくれるしパワーアップさせてくれる。ごちそうさまでした。

Located in a residential area, the restaurant’s tall and stately appearance is even more so when you open the gate. The chrysanthemums were also used for the meal that followed, and the aperitif was chrysanthemum sake. Sometimes it is necessary to grow taller. It also helps me to get back on track and to strengthen my own strength. Thank you for the food.

日本料理 菊彩香(きくさいこう)ミシュランホテルガイドで3パビリオンを獲得したホテル白菊(しらぎく)の四階に所在。大分は世界有数の源泉と、佐賀関(さがのせき)の関サバ、関アジの名産地として名高く、高級温泉地の湯布院と、世界一とも言われる別府温泉をも擁し、贅を極めた都市です。菊彩香の天野耕作料理長は旬の地魚や自野菜を風情を交えて全て、お一人で丁寧にお作りになられており、食材のこだわりも一級で、予約は1週間前からコース料理を告げ、それに向け素晴らしいお料理とおもてなしを頂け、女将さんの料理のご説明も丁寧でお気遣いやお心配りの数々に頭が下がるばかりでした。

Japanese Cuisine Kikusaikou is located on the fourth floor of the Hotel Shiragiku, which has been awarded three pavilions in the Michelin Hotel Guide. Oita is a city of luxury, famous for its world-class hot springs and the famous Sekisaba mackerel and horse mackerel from Saganoseki, as well as the high-class hot spring resort of Yufuin and the Beppu hot springs, which are said to be the best in the world. The chef at Kikusaika, Kosaku Amano, carefully prepares all of the seasonal local fish and vegetables with his own style, and his attention to detail in the use of ingredients is first class. The proprietress was very attentive in her explanation of the dishes and her care and concern for our well-being.

大分の晩ごはんを探していたら店名が気になった「おおいた花山椒」。山椒好きなのでな。よく調べたら和食屋さんで、タイヤ屋のグルメガイドで星も取ったことがあるらしい。興味津々で予約を取ってみて、コースは幾つかある中から7000円のものを注文。繁華街の只中にあるお店に入るとちょっと吃驚。かなり賑やかで雰囲気的には和食割烹というよりは居酒屋な感じ。内装がシックなだけにギャップがあるが、まぁワシはこういうのも好きなので無問題。地元の人に愛される店なんだな。で、料理が始まるが、どれも美味い！

When I was looking for dinner in Oita, I was curious about the name of the restaurant, “Oita Hana Sansho”. I’m a sucker for sansho. I looked it up and found that it is a Japanese restaurant and has even won a star in the Tire Shop Gourmet Guide. Curious, I made a reservation and ordered the 7,000 yen course among several options. I was a bit surprised when I entered the restaurant in the middle of the downtown area. The restaurant was quite lively and the atmosphere was more like an izakaya than a Japanese-style kappo restaurant. The chic interior is a bit of a gap, but I like this kind of atmosphere, so I have no problem with it. This restaurant must be loved by the locals. The food is all delicious!

府内城北側、悪くはないけど、やや型にはまった懐石。ボリュームはたっぷりあります。せっかくのカウンター割烹、もう少しエンタメ要素があるといいんですどね。 夜間は足場で組まれた天守、ライトアップされてキレイです。

North of Fuchu Castle, not bad, but somewhat unconventional kaiseki. The portions are generous. It would be nice if there was a little more entertainment element to this counter kappo. At night, the castle keep is lit up with scaffolding and looks beautiful.

この近辺の人の会食と言えばここなんじゃないかな。実は20歳くらいのときにも来ているので（それこそ祖母の三回忌だったかな）2回目です。一軒家のお庭も素敵な懐石料理のお店ですからね。それでもコース料金6,000円とかなんだから田舎って怖い。亡くなった伯父もよく来ていたので、亡くなったことを伝えて（写真を置いてたら、あれ？と言われて）
伯父の前にも軽くお供えをしてもらいました。ありがたし。先付から丁寧な料理が色々と出てきます。お刺身は個別の他に別盛の大皿も頼んでいたのですがそちらは写真を撮り忘れました。普段は鮪をあまり選ばない私ですが、これはとても美味しそうだったので取るｗ
美味しかったですｗ

I think this is the place to go when it comes to dinners for people in this neighborhood. Actually, I came here when I was about 20 years old (that would have been the third anniversary of my grandmother’s death), so this is the second time I’ve been here. It’s a kaiseki restaurant with a lovely garden in a house, you know. Even so, the course price is something like 6,000 yen, so the countryside is a scary place. My uncle who passed away used to come here often, so I told him that he had passed away (I had left a picture of him there, and he said, “What’s that? I was told).
I asked them to make a light offering in front of my uncle as well. Thank you very much. A variety of carefully prepared dishes are served from the first course. We had ordered sashimi individually as well as on a separate platter, but I forgot to take a picture of that. I usually don’t choose tuna, but this looked so good that I took it.
It was delicious!

全般的に九州の魚介中心。いただいたことのない食材あり、好物ののどぐろちゃんありと充実の内容。特にマグロ、ゴマアラ、猪のお料理は絶品。珍しい日本酒もたくさんあって素晴らしかった。大将から日本酒をサービスいただいたり、他のお客様からワインをいただいたりと感謝感謝。もっと高級食材バンバン使って美味いもの出すお店は他にもあるやろうけど、それとは違った非常に総合力の高いお店に感じた。真剣にお料理なさっていると思えば、お客さんへすかさずお声がけからの談笑と非常にメリハリが効いた接客で心地よい。

The food was generally centered on seafood from Kyushu. There were ingredients we had never had before, as well as our favorite, nodoguro (bluefin tuna), and a full array of other dishes. The tuna, sesame arabesque, and wild boar dishes were especially excellent. There were also many rare Japanese sake, which was wonderful. The owner offered us a bottle of sake and other customers gave us wine, for which we were grateful. I’m sure there are other restaurants that use more expensive ingredients and serve better food, but this restaurant was different from them in that it was very comprehensive. The service was very well balanced, with the chef taking his cooking seriously, and the waiter immediately calling out to the customers for a chat, making for a very pleasant experience.

1901年(明治34年)創業から百余年、歴史を彩る様々な文人の逸話が語り継がれている料亭。耶馬渓の名付け親といわれる頼山陽、唐風練り菓子 巻蒸を創作した画人で漢方医の田中信平らが利用。耶馬渓の自然を開発の手から守るために匿名で私財を投じた福沢諭吉の書簡や、広瀬淡窓の掛け軸があります。訪れ集い料理を囲み座した人々の記憶が静かに佇む日本文化が集積された歴史ある店。筑紫亭主屋と離れと塀は2003年(平成15年)に国登録有形文化財に。日本遺産の筑紫亭で最上級の真鱧を百年の歴史と伝統の味で楽しめます。

Established in 1901, the restaurant has been serving guests for more than 100 years, with anecdotes of various literary figures that color the history of the restaurant being passed down from generation to generation. The restaurant was used by Sanyo Rai, who is said to be the godfather of Yabakei, and Shinpei Tanaka, a painter and doctor of Chinese medicine, who created the Tang-style paste cake “makimushi. There is a letter from Yukichi Fukuzawa, who anonymously invested his own money to protect the nature of Yabakei from development, and a hanging scroll by Tancho Hirose. This is a historic restaurant where Japanese culture is concentrated, where the memories of those who visited and sat around the dishes quietly reside. The Chikushi-tei main building, the detached house, and the wall were designated as a Tangible Cultural Property of Japan in 2003. At the Chikushi-Tei, a Japanese Heritage Site, you can enjoy the finest hamo (Japanese conger eel) with its 100-year history and traditional taste.