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風呂吹きに胡桃味噌、振り柚子
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八寸: かます寿司、鮎うるか、鱒の子醤油漬け、鱧味噌漬け、銀杏、松葉素麺、鱧の子落雁、鮎のうるか
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造り: 明石の真鯛、山葵、さごし焼霜、菊花酢漬け
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大間のまぐろ
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蓋物 土瓶蒸し 鱧 松茸 みつば 柚子
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蓋物 土瓶蒸し 鱧 松茸 みつば 柚子
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焼物 子持鮎塩焼き 蓼酢
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焼物 子持鮎塩焼き 蓼酢
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中猪口:いくら醤油漬け山菜おろし
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酢物: 焼き木の子と水菜のサラダ
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強肴 鮑宝楽焼、つぶ貝
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強肴 鮑宝楽焼、つぶ貝
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香の物
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御飯 松茸御飯
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汁物: 枝豆すう流し
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御飯 松茸御飯
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デザート:ほうじ茶アイス
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ゆずのシャーベット
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カウンター越しにみる風景
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外界
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風呂吹きに胡桃味噌、振り柚子
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八寸 燻し秋刀魚寿司、海老紹興酒漬け、ざくろ、子持ち鮎鞍馬煮、茶中栗、 銀杏酒煎り、銀杏芽、松葉素麺
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向付 明石天然鯛、うおぜ(イボダイ)菊花酢
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大間のまぐろ
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蓋物 土瓶蒸し 鱧 松茸 みつば 柚子
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いくらと大根おろし
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焼物 子持鮎塩焼き 蓼酢
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酢物 焼きキノコと生葉のサラダ
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強肴 鮑宝楽焼、つぶ貝
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強肴 鮑宝楽焼、つぶ貝
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御飯 松茸御飯
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御飯 松茸御飯
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2015/9まずは一献、菊花酒
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2015/9先付:胡麻豆腐、デラウエア山葵餡
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2015/9八寸:蒸し籠入り
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2015/9八寸:かます寿司、鮎うるか、鱒の子醤油漬け、鱧味噌漬け、銀杏、松葉素麺、鱧の子落雁、鮎のうるか
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2015/9隠れている鱧の子
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2015/9鱒の子醤油漬け
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2015/9造り:明石の真鯛、山葵、さごし焼霜、菊花酢漬け
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2015/9煮物椀:甘鯛豊年椀、松茸、三日月豆腐
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2015/9柚子と山葵のソルベ
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2015/9焼物:塩焼き
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2015/9焼物:塩をとるとわかめがたっぷり
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2015/9焼物:あわび、うにのわかめ蒸し焼き
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2015/9酢物:梅、つぶ貝の白和え
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2015/9強肴:はもと松茸のしゃぶしゃぶ
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2015/9松茸とハモは長めにハモは30秒ぐらい
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2015/9薬味につけて
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2015/9香の物
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2015/9地鶏と栗の御飯
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2015/9地鶏と栗の御飯
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枝豆すう流し
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バニラアイス、黒胡麻豆腐、無花果と紅茶のパフェ
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白穂乃花
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越乃寒梅超特選
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カウンターから見せる庭
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表札
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入り口、贅沢な竹の道
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菊の井
丁度1年ぶりの訪問、なんとメニューは昨年と寸分狂わず全く同じ、これだけ一緒なのはちょっとおどろきだ。
でも昨年、松茸と鮎の美味しさは全く違う。昨年が10月27日、今年は10月10日、松茸は長野産の昨日とれたものと言う。獲れてから1日以内の松茸は全然違う。土瓶蒸しにしても最高に美味しかった。鮎の出来も全然違う。1週間前に食べた比良山荘の琵琶湖産子持ち鮎に並ぶ美味しさ。
後のコースの味は昨年と変わらないが松茸と鮎を除いてもすばらしい美味しさがある。
◆風呂吹きに胡桃味噌、振り柚子
◆八寸
燻し秋刀魚寿司、海老紹興酒漬け、ざくろ、子持ち鮎鞍馬煮、茶中栗、
銀杏酒煎り、銀杏芽、松葉素麺
◆向付 明石天然鯛、うおぜ(イボダイ)菊花酢漬け
大間のまぐろ
◆蓋物 土瓶蒸し 鱧 松茸 みつば 柚子
◆中猪口:いくら醤油漬け山菜おろし
◆焼物 子持鮎塩焼き 蓼酢
◆酢物 焼きキノコと生葉のサラダ
◆強肴 鮑宝楽焼、つぶ貝
◆御飯 松茸御飯
◆留椀 すり流し
◆水物 ゆずのシャーベット
名店で華やかな料理、安定感があり、このクラスのお店としては安く美味しい。
接待や友人との食事会にはとてもいいお店である
2015/10------------------------------------------------------------------------
食べたのは2016/10と同じ
2015/9--------------------------------------------------------------------------
ミシュランの星は、世界でもっとも権威があり信頼度が高い、だが東京で和食の
三ツ星というとおやっと思ってしまうことがある。京味、松川、井雪。星野など
東京で最高のお店はミシュランに掲載がない。
ここ菊乃井は、京都本店が三ツ星なのにこちらは二つ星。大将は1週間毎に京都
と大阪を行き来してるし、料理と味は全く変わりがないと言う。料理の味だけが
星の基準というが不思議な気がする。
赤坂にあるが、この場所にあるとは思えないような立派な竹の小道を通り、門を
あける。14名が並ぶ横長のカウンタと調理場、個室と座敷があり50名ほどがは
入れる広さ、カウンタ越しのガラス窓からは中にはがのぞけ風情がある。
20000円(税、サ別)のコースを頂く
◆菊花酒
◆先付: 胡麻豆腐、デラウエア山葵餡
◆八寸: かます寿司、鮎うるか、鱒の子醤油漬け、鱧味噌漬け、
銀杏、松葉素麺、鱧の子落雁、鮎のうるか
◆造り: 明石の真鯛、山葵、さごし焼霜、菊花酢漬け
◆煮物椀:甘鯛豊年椀、松茸、三日月豆腐
◆口直: 柚子と山葵のソルベ
◆焼物: あわび、うにのわかめ蒸し焼き
◆酢物: 梅、つぶ貝の白和え
◆強肴: はもと松茸のしゃぶしゃぶ
◆御飯: 地鶏と栗の御飯
◆汁物: 枝豆すう流し
◆デザート:バニラアイス、黒胡麻豆腐、無花果と紅茶のパフェ
◇白穂乃花
◇越乃寒梅超特選
◇黒龍 仁左衛門
明石の天然真鯛、業者は食べる時間から逆算して〆め、一番の食べ頃に提供す
る。業者が同じなのでどこの名店でも同じだとも言えるが、雑味が全くなくフ
レッシュで、少し硬いぐらいの噛みごたえ、それでイノシンサンたっぷりの熟
成感、これは最高である。あわびとうにの蒸し物も最高で、この時期ならでは
の鱧と松茸のコラボレーション、これはたまらない。
ボリュームが結構あり、これだけの料理をお腹一杯食べれるのはすばらしい。
ビールは白穂乃花、なかなか置いてある店が少ないがこれほど美味しいビール
は他にない。日本料理やお寿司の名店でもお酒の種類が少ないお店が多いのだ
がここは高級な日本酒の種類が多いのも嬉しいところ。お酒は1合3500円の
最高級品を頂いてちょっと贅沢してしまった。