Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
ジビエ(真鴨・猪・月の輪熊・穴熊)と村上&佐渡の酒・ワインのコース。鮭と酒浸し削りでの特製TKGまで最高の2時間半。
新潟を9時45分に出て、村上に10時53分着。冷たい雨の中、タクシーで市内をぐるっと案内してもらって、日曜日の11時半にジビエのコースを予約して初訪問。
カウンター、この時間の開始は貸切状態。12時過ぎにはテーブルも満席になったので、11時半からゆっくり話をしながらコースを開始するのはお勧めかなと思いました。14時前にタクシーを呼んでもらって、駅に向かい14時14分の電車で新潟着着が15時35分。東京方面への新幹線の接続も良い感じでした。
ハイボールの後は村上・佐渡の日本酒と新潟のワインのペアリング9種をお願いして、初岩のりのお浸し・里山しんじょう・どう菜、月の輪熊味噌からコーススタートです。岩のり・しんじょう・どう菜、スタートから旨旨。
安田の真鴨丸に〆張鶴のぬる燗を合わせ、真はた漬け梅肉ソースが不思議な食感と後を引く味わい。夢想と一緒に喉に流していきます。熟鮓が旨旨。全然箸休めにならない…
ここから、真鴨→猪のハツと野菜(野菜が良い役割)と続き、新潟の赤ワイン。そして、月の輪熊ご飯。脂が甘くてやばい。今シーズンの月の輪熊は良い…お城山がとても美味しい。しばらく置いておくと更に良い(これだけ半合お代わりして、しばらく置いておきました)。
味変のブロッコリーの茶碗蒸しがほっとさせてくれて、猪のロース・レバー。胎内市の3セクが作っている酸味のある白ワイン。喉グロが出て、穴熊と芹の鍋。こんなに甘いのかと感嘆する穴熊にせり。この鍋だけでも食べに来たい逸品。
しめは、炊き立て村上ご飯とお共たち。わがままを言って、生卵を1つもらいました。お供たちでほくほくのご飯を堪能して、美味しそうな卵でTKG。残しておいた鮭・酒浸し削り節で最高のTKG。『この食べ方した人は初めて』と言われてしまいましたが、次回もします。
大将から『4月の後半と、意外と7月後半も村上は素晴らしい』とお勧めされたので、4月にどうにかして来たいものです。甘ーい苺アイスを食べて、丁度14時前。タクシーも到着して駅に向かいました。
Restaurant name |
Kappou Shintaku(Kappou Shintaku)
|
---|---|
Categories | Japanese Cuisine |
Phone number (for reservation and inquiry) |
0254-53-2107 |
Reservation Availability |
Reservations available
営業中のお電話は繋がりにくい場合がございますのでご了承下さい。 |
Address |
新潟県村上市小町3-38 |
Transportation |
20 minutes walk from JR Murakami Station (bicycle rentals available from April to November) Bus: 3 minutes walk from Aramachi bus stop 6 minutes walk from Kosukejima bus stop 1,329 meters from Murakami. |
Opening hours |
|
Budget |
¥15,000~¥19,999 ¥8,000~¥9,999 |
Budget(Aggregate of reviews) |
¥20,000~¥29,999¥15,000~¥19,999
|
Method of payment |
Credit Cards Accepted (VISA、JCB、AMEX、Diners、Master) Electronic money Not Accepted QR code payment Accepted (PayPay) |
Table money/charge |
個室席料有り 席料¥1100 |
Number of seats |
20 Seats ( 6 seats at the counter, 8 seats at the tables, private rooms available) |
---|---|
Maximum party size | 20people(Seating) |
Private dining rooms |
OK For 4 people、For 10-20 people |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
OK |
Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
---|---|
Food |
Particular about vegetable,Particular about fish |
Occasion |
Business |With friends/colleagues This occasion is recommended by many people. |
---|---|
Location |
House restaurant |
Website | |
Remarks |
Please place the same order |
This was my second visit, having booked a seasonal course at 12 o'clock on a weekday during Golden Week. I was told that it was recommended to come in January to taste Murakami around Golden Week, so I decided to come at this time. It was a four-hour trip from my home (two stops from Tokyo Station on Tokiwa 311, then immediately changed to Inaho 3 and arrived by taxi just before 12 o'clock). I ordered a highball and four types of sake assortment. I quickly realized that I didn't have enough sake, so I changed to 8-9 types of sake assortment. I enjoyed it with the course that started with black mozuku seaweed. Local flounder, button shrimp, blackthroat seaperch...wild plants and wild boar used everywhere. Today's dish was also wonderful. The most amazing dishes were the Sakura trout sashimi and grilled fish, blackthroat seaperch that had been left to sit for a week and dried for a week, chawanmushi-style soup with wild garlic, salt-rubbed flounder and simmered fish paste, koshiabura rice + salted salmon + wild boar sukiyaki with Sukiyaki pepper (with a special raw egg added). We drank a lot, talked a lot, and got so full that we called a taxi. We returned to Niigata Station on the 3:14pm train. Memorandum: Black mozuku seaweed, red kogome and other wild vegetables, shrimp and asparagus meat, palate cleanser: gills and bracken, summer pufferfish milt, 100kg female wild boar and raw kogome, pickled bellflower in Vinegared dish with salt, sea cucumber stew, mountain udo ice cream