【世界で唯一のミシュラン星付き精進料理】 : Daigo

There is only one Michelin restaurant in Tokyo and one in Kyoto, and Kyoto is the only one with a Bib Gourmand rating, so Daigo is the only shojin ryori restaurant in Japan, if not the world. I visited for the first time in a year and had a wonderful time again. The restaurant is located inside a building with a view of the buildings in the Toranomon area, but the moment you take the elevator to the second floor and open the door, you will encounter a different space filled with Japanese charm. The gentle scent of incense calms your mind, and the sound of the bells rang purifies you. The rooms are completely private. Even for two people, we enjoyed the spacious space, which could be used for an overnight stay, and beyond the sliding doors that connect to the tatami mats is a carefully maintained Japanese garden. Last year's room had a picture of a deer on display, but this year's room had a hanging scroll. I couldn't decipher it, so I asked the staff what it meant, and they told me it meant "live without arrogance." The food is very gentle on the body and uses the rich, seasonal ingredients found in Japan. The food is very elegant and has a gentle taste. The soup stock is made with bonito flakes, so it is not completely vegetarian, but the fourth-generation owner, Nomura Yusuke, is good at making "mock dishes" that use plant-based ingredients but resemble animal-based dishes. The main dish was mushrooms, but we enjoyed the white spirit mushroom, also known as the "phantom mushroom" or "mushroom of the gods," along with the abalone mushroom, which added texture to the dish. The white spirit mushroom is highly valued as a luxury ingredient overseas, and is rarely seen in Japan, where it is only produced in very small quantities. The hassun was packed with delicious autumn flavors, and I particularly liked the large chestnuts last year, and enjoyed them again this year. This vegetarian restaurant was founded in 1950 at the foot of Mount Atago in Tokyo. I hope that this restaurant will continue to be a proud restaurant that conveys food culture and traditions to the Japanese people while changing with the times. At the end, we were treated to a delicious pear. The gold and silver cranes are carefully hand-folded by the staff, hoping for the happiness of their customers. The waiter told me, "I used to fold origami when I was younger, too. I've now retired from origami," which made me feel the tradition even more. I'm looking forward to visiting again next year. Ume Kaiseki 22,000 yen (tax included) Aperitif, hassun, chopstick wash, appetizer, Simmered dish rice, side dish, main dish, pickles, clear soup, water, appetizer

1950年、東京・愛宕山の麓に創業した
精進料理でミシュラン二つ星の『醍醐』さんへ。
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お料理に加えて、空間全体で〝体験〟ができる一流店。
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五感で味わえる空間とお料理が広がっていました。
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それもそのはずで、
初代店主が曹洞宗の名刹「青松寺」内で開業し、
現在では4代目の野村祐介さんが
料理･接客と老舗の伝統を受け継いでいるそうです。
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お出迎えやお見送りのホスピタリティが素晴らしく、
1階では法被を来た方が「こちらですよ」と
お出迎えをしてくださいました。
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2階に上がった瞬間に
お香の柔らかく上品な香りがして
お部屋に入ると、お料理を主役にし、
そっと優しく添えられるようなお香の香りが。
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二人での利用でも
ゆったりとした広さの個室で、
夜でも心地よさを感じる
豊かな緑に包まれた日本庭園が目の前に広がります。
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掘り炬燵のお座敷で、
足が疲れることもなく寛げます。
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お着物がお似合いで
上品な立ち入る振る舞いをして
旬の食材を使ったお料理を運んでいただきました。
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お料理は旬の食材で毎月変更されているようで、
秋にぴったりなお品で
体と心を温めてくれます
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「今日乃献立」と書かれたお品書きには
予約者の苗字と本日のお日にちが印刷されており
記念になる嬉しいプレゼントでした。
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12品　梅懐石
・食前酒
・前菜　秋茄子田楽
・小附　壬生菜お浸し
・御吸物　柿椀
・お凌ぎ　手打ち蕎麦
・八寸　栗渋皮煮、珠芽、丸十檸檬煮、揚占地、凍蒟蒻、山桃
・煮物　霞ヶ浦蓮根真丈
・強肴　叩き牛蒡
・箸洗　ぶぶあられ、竹紙昆布
・御飯　なめこ雑炊
・香の物　山ごぼう、賽の目大根、梅肉
・水の物　果物（梨）
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をいただき、
蓮根真丈の煮物と
八寸が特に気に入りました✨
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八寸は凍蒟蒻が初めての食感で
とても美味しくいくつもいただきたい美味しさでした。
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大きく甘い栗が
丸ごとひとつ入っており、
その上には手作りの栗の皮がなんとも豪華で
創作性に驚きと愉しみをいただきました。
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この空間だからこそ
落ち着いて深い会話もでき
ゆったりと愉しむことができました。
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また来年も訪れたいね、と約束したほど
感動する素晴らしいお店でした。
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