Ryōtei Ichiriki

料理がとても上品で素材の味を活かした調理をなされていると感じました。 卓袱料理の食べ方を教わりながらいただきました。 今回はご馳走になったため、金額的なことがわからないことから、評価を4としました。 写真は最初の3品です。(あとは写し忘れです。)

- A-min -

Roadtrip!! Well more like a day trip by train to Nagasaki so we could explore Shippoku Kaiseki Ryotei in a private room at Ichiriki, the oldest Shippoku restaurant in Nagasaki (and Japan.) Shippoku-ryori is Japanese traditional cuisine only found in Nagasaki prefecture, a mashup of Chinese, Dutch and Portuguese cuisine. Shippoku-ryori was born in Nagasaki when Chinese traders came and stay there in the begining of Edo period(1603-1868). Shippoku-ryori is deeply involved wtih Nasagasaki's history as the only port for Western countries and China under the isolationist foreign policy by Japanese government of Edo period. People saw and trade with foreign visitors, Chinese, Dutch and Portuguese, only in Dejima which is an island of Nagasaki. Unlike more traditional Japanese Kaiseki, here you will find everyone being served family style from communal dishes. It’s more folksy, less fussy. There is more of a meat focus, and they are not shy about mixing sweet and savory flavors . First course is always Ohire, a clear soup with bream after serving aperitif. Other Shippoku specific dishes we were served not found in traditionalKaiseki: Buta no Kakuni (Braised Pork Belly): This is arguably the most iconic Shippoku dish. It's a rich, slow-braised pork belly, deeply flavored with soy sauce, sugar, and sake/mirin, often cooked until incredibly tender and melt-in-your-mouth gelatinous. Its origins are clearly Chinese (similar to Dongpo pork). Hatoshi (ハトシ - Minced Shrimp Toast): Another famous fusion dish: it consists of minced shrimp (or other seafood/meat paste) spread onto slices of bread, then deep-fried until golden and crispy. It's a direct influence from Chinese cuisine (similar to shrimp toast) adapted with local ingredients. This was my favorite. Many of the other dishes are interpreted differently by the various restaurants . In the case of Ichiriki, they had a distinct Chinese influence. the stew w the fish, meat, and taro tasted very similar to a classic Cantonese white sauce. The egg drop soup, well, you get the idea. Even the red bean soup dessert. Ichiriki was founded in 1813 in the midst of the Kasei culture which flourished among townspeople. And it was a transition period to the last days of the Tokugawa Shogunate. Many activists trying to overthrow the Tokugawa Shogunate most likely the ruling factions, would have sat down at Ichiriki’s round table and discussed heatedly the future of Japan. All in all, a fascinating and very educational cultural experience in a 200 year old building with rather treacherous staircases. #thefoodietraveler #kuishinbo

- Andrea Hoffman -

長崎の有名な老舗料亭です。今回で２回目の利用です。寺町側の通りに面しています。玄関を入ると一旦奥に行くとお部屋に行けます。 卓袱料理はまず『おひれ』が出されます。 挨拶や乾杯はそのあと。これが卓袱料理の重要な作法の一つです。 コロナ前は大皿に料理を盛って取り分けだったのでしょうが、今は別皿で提供されます。狭い空間の中ですがお庭などの見せ方佇まいが素晴らしいと感じました。

- リョーテン -

1813年開業の老舗料亭。 建物は明治からのものだとか。 急な階段を降り、2人でちょうどの広さの雰囲気のある個室へと案内いただいた。坪庭も情緒があって嬉しい。 政治家が密談に使うのはこんなお部屋かな？と勝手にイメージ。 初の卓袱料理でしたが、素敵な仲居さんが楽しくいろいろとお話を聞かせてくださったので、お料理をより美味しく楽しめました。 卓袱料理では、最初に温かい汁物を全員が食べ終えてからお酒を出す手順だそうです。先ずは胃を温めてから、と言う優しい気遣いにも感心しました。 そして、水が貴重だったので一皿に人数分のお料理が盛られてくること、２枚の取り皿を上手に使って最後のお料理までいただくこと、(抵抗があれば変えてくださいます)を知りました。 お造りもお醤油皿はなく、取り皿に取ったら直接かけるスタイル。お醤油汚れは、仲居さんが次のお料理の為に、お造りに添えられた柑橘できれいに拭う知恵を見せてくださいました。 お料理の美味しさは間違いなく素晴らしく(写真のないお料理があと数品ありました)、更に知識も深まり、楽しく贅沢な2時間を過ごすことができました。

- vnvoce -

First time in Nagasaki and we reserved dinner for 6 people. It was fantastic. The restaurant is very traditional in appearance, with private room overlooking a small garden. The service was prompt and friendly without being intrusive. But the main thing is the food was amazing. All the dishes were beautifully presented and taste was perfect. Really enjoyed this dinner!

- Janice -