行前不小心發現了這間餐廳、同時不小心發現可以直接在
食べログ 上訂位,最後不小心手滑,就決定了這一次的晚餐。
信州除了雄大的山岳,還有優良的風土條件,農產豐富,餐廳食材強調「地產地銷」,鮮美又環保。主廚田邊真宏,曾在法國米其林餐廳修業、持有マクロビオティック・アドバイザー
(Macrobiotic Advisor,很富禪意的一種飲食理論,中文好像沒有統一譯名,意涵近似延壽、均衡)資格。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJi6n6oWvs8aru6U-Fcii1o1OBSjBENSC1spj3ioBOFxq5oeJsArchlhgL1LRPkSR50YOavHfJ8qW6vDV121kfgRoln7zhk_73mUp23FKz6_TH9cWZzmcV-H9AM86hDUTAfx6zPhBKT6e/s1600/P1080473.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpH07crt4f89gtioWQ8IFcZPR2s1qt-6-JuevUjAnIKD46xm6NIOF0amWu3XpHsVtred0VQthwet4Uy0f4uPz3odyYjstJ-pfDbIC4-oM9cVQ8hJNOlC_4_5_IDAz0ee94d7JGOtFRAdr/s1600/P1080469.jpg)
夜幕降臨時分,我們來到由超過百年古商家「光屋」改建的ヒカリヤ,(燈籠的)左側是由主屋改造成的日式料理餐廳ヒガシ,右側則是倉庫改裝的西式料理ニシ。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxt7lYM7FDIzG7CwP3RM-nOkN1savHz5aydSilsv6r5bm-ReDYSjTxpzGJQUz0YkRcFWeG7N8KhIgAHyhTKV1W0Q7Ztot3GRTFLrmiQXSs4K4M7WszbIG6gD09YWLL5t3ENi3lEO3hqUb/s1600/P1080411.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSMA5KrkCsd4CFZrgfBGxGxFZYzpkcpWh2iPCfuoTaayBwjGUTUKCtDedUIr0Q576FoievQHskNeQZ23TxaI7i3LEO2mGJy-otGIuML8-KHEqc71b-w5gFXXbxEAfdZPrjSmRDv_s1pkR/s1600/P1080409.jpg)
服務人員確認訂位時,我們被安排在小小的、很有 fu 的、牆上都是名人簽名的接待空間。
接著穿過小小的庭園、進入漆器倉庫改裝成的餐廳。沿路因為光線昏暗也不好意思停下來拍照,建築景觀的部分請參考
ヒカリヤニシ @松本 ~ベジカフェ紹介 745店目~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpjpdzfmXnA1DgcjZ7K0dP3n-Y18qqsU4AQ8y49LiEgbIm8R4m8Bj0edHssPZp1HBzhYK-tWXk4ptV-Bv-ixFhcbR4pN7lD04dVKeJ5M95EGHZqbloozNgr_1QtGVoxiujfTtIMuJwnZY/s1600/P1080416.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzdMdzaGi5pMRTvkAvneHCe60x4CagOMjHYKavVeKgfP2OOLGzw2HkoeWux_6KHlaEZFFcGO_YcRDX98nkZiiaX1F-obA69-gi36lKsPdl2X14dgBsTMoiB7xZd793ul6MNIwXnjEYKIf/s1600/P1080419.jpg)
座位上有一張小卡片及今晚的菜單。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmj6bDh5NMvPhmaMKOhfdOs3rm3KPmKYuCUB8XeLZcwCMajHHXJQDWwFF-QOAgHh5HxsuTeyg3IbxzU8agrbhCR-EI_HRbKkBJ2b6afAzgzd_psasElbglfPLcDUcOZjE0S56GQEdUn50/s1600/P1080422.jpg)
先為這頓豁出去的晚餐乾杯 XD
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimrzOpskZxJcL7OUr5dcMmFctVLswRWcxLGYJFQ3xvmoKPCOgKWEEE6m_BW6OeEcCqHEJCEOpUOOw_1Cyh4ww_wtJL3WT-yEWaoizMn5_1A55ycE3V3rYrvJwuxINhNBsxhHn4a1ihZlg/s1600/P1080423.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFx1SLsygswOcOFF1WsnDk5LaOmsHGIRDi5uvvsSMrFw-04MXiEhGCDVPgl4OY7nH9zTA7HzSaSklIphWvCCY5aQivcb5XVtgBxGBgBCJ0KKp2JVLmlFSDvG1qBd2nwFM62c18GwTA-GGu/s1600/P1080425.jpg)
安曇野稚鮎與豌豆 Bavarois。現代日語中的「鮎」指的是あゆ,即我們通稱的香魚。因為有北阿爾卑斯山脈的伏流,安曇野的水質有名的好,這稚鮎真是要命的好吃!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oxiofU790SOsepoCXbjAB9EzBplItpO0Kn1xz-0SCjBEVrssNjK4cXT0JNA3mj2CwEK8Y-7-2n1vr7Jqm2rLYUJMG1dB39Vh9lmHyd-5xQQhLn8_gFGzkrcnsLnqSbqFwPpAaEcy-sMG/s1600/P1080426.jpg)
フォアグラのコンフィ(油封鵝肝)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFZHvpMNKgaoB-GipvvLhRmqQjLyv6MCQ1FEmjabRxEzMEV4eATGAh5rcrNUmKauOQsUCaS3BghlFx8pQxV_DCEkKpSgSrWzQrbTRdr-RFTeFJVEcVM2p-2JFOQ3dufJWNNo9OgS-4oan/s1600/P1080432.jpg)
柴魚片在烤得香噴噴的迷你玉米上跳舞~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpj9wGKMuK9IS9Mt3iL3gguzcwqBopOv_KN3e1K3KqyhiXc67cp_MWrCij7cjXPnNbvCQpPEBCJVE5VG5Yv5ArQkNpB7ZsLTi73e0O3MOAmIvw9mxbOjHlSIKhfez_wPPuNnfep72EAIW/s1600/P1080435.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9x9Y0gpWrCk4Z-wLdTjPjtexbXDsHuxwbxI25E4ddlX75lxm9CZpi2wv3PTPL96RKdNKLuTqekdYFEqIUHAKP693mhvOg8ESDYceQIpLGMyW4R_uFrBXpomteh3k6DPfRYN1H2ciofRib/s1600/P1080440.jpg)
炸鱧魚(海鰻)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqn3L3J_-uOllbPItUwdtGMTnzUH4OL4Y2pWCU7Ek0aXQqIYnLCFoOLBC8U79C7yAkBizdoFe6af65tnI9_gBf7mmn3EO65Cf4rXjkyD4DG8uIoPsfJLQOE8VUTCJ31Ao79Rk9NoE6qXs/s1600/P1080441.jpg)
蕃茄冰沙搭配玉米冷湯,奇妙且和諧。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFygQld-fTTdaRyKIUDw0ULDJ4Zyaxk8apQyLBt8ht_sCm02Ln88XLEnAOoZpUDcSgGak-ixVTctE_60xuyd_YtscF8VBri8HnBMmXwGl03oSucQ3_-UyaeOQKPuHU5ltXzD4qJuUkNE2/s1600/P1080449.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNztIlOi38JnoLkzY6AXyuZQLW4MwVaMWgVVVrPZicFLROxREIS2k1bbzTn8XEoNyyCiii5kdoIcnL5as1Q5S_yTuhIdp34JS0Erq8nyq0uyErNocLzCubDN4fLF23v19ZgNFpg2ADqbG3/s1600/P1080452.jpg)
信州プラチナサーモンの低温料理。プラチナ是信州著名的養殖鮭魚品種,SAUCE 是信州的另一項名產わさび(山葵),風味是意想之外的溫和、口齒留香。
![](https://farm4.staticflickr.com/3872/14648249331_73cbc2d8a8.jpg)
入座時,服務人員來詢問有沒有什麼東西不吃、鹿肉是否可以接受。
幾次信州遊,已經吃過一次馬肉、兩次蚱蜢,鹿肉ロース(里脊)是嚇不到我的 XDD(太急著吃,忘了好好拍照,手機拍的湊和一下)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UvoJE5Mg8xnVBi-Q4paNaaC_mlK08alXn0zwcfoNJzCFnCvfDjyciMuqk4E9zeZFHcmsSl7fa5Zysu3keOFOFAzU3qifnRV_LSKYv24QU7hjSbe51mMBlb2M-T1HO9YqG7Dhxeht3kcZ/s1600/P1080457.jpg)
甜點時間,可爾必思 mousse,來個甜點酒吧....
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk9B5h-7CGFvNsMDKsd6sfZpuMGLkeVvicUmzvYJRx-18SSr8hp_GTwiZUke3X9Bz5j_152W-8euaxpq4HpDbKHYGBj9EdTy7f4EKs_pF9WTvtwb4sR6nyRMxnRFABeBebmgGIG95vGQo/s1600/P1080462.jpg)
父老兄弟姊妹們,來自安曇野的冰酒,
紅玉。
顏色珠圓玉潤(?),風味難以忘懷,後來跑了幾家店頭都找不到,甚憾。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JZHN6rF7sOl7UY1JxGPusFqUmxmUgGdgcK_1Y-gMHfec42ZIu1dxVWniKRaPmUINAm-PxPFcMC07pCyk36o6RmpYM6yn2j4NKUj-bpe99TSsOoPvZ102kOdJQYjJ4jK7wDHjni26Jhyphenhyphen7/s1600/P1080467.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxeYW23fWVqa-BcrHKP0DIzpuxiFTqMoG_wJZYyZrMfhosggHGEx9JoYs2D9YMOxZULDqHcJ0k3Gl4SmeTR6_01AOj_1lHrMujWaXqqAoeGM8b349PDdpisnyhQ23rQ9yrGLzj36C7xuL/s1600/P1080468.jpg)
迷你馬可龍、可麗露與咖啡。
最後總評只有一句:我一定要再來。
URL:
ヒカリヤ ニシ
ADD: 長野県松本市大手4-7-14
TEL: 0263-38-0186
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