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前菜
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前菜2
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椀物
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はも真丈椀
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造里
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造里四種
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醤油・梅だれ
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純米酒
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猪口
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稚鮎塩焼き
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蓼酢
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大吟醸
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煮物椀
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炊き合わせ
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止肴
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鱧素麺
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椀物2
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すりみ椀
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鱧ご飯
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鱧ご飯と赤だし
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水菓子
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お盆と箸
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個室
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茶
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少し早めの盆行事を終えて、宿泊先に選んだのは兵庫県でも大阪府でもなく、京都でありました。せっかくのお休みなので、京都の雰囲気を満喫したいと思ったのでございます。泊まったのはリーガロイヤル京都。老舗のホテルであります。京都駅からも近く、京都観光の拠点としては絶好の場所であります。そして、せっかくの機会なので、ホテルの地下に入って居る「たん熊北店」でディナーということにしました。東京から事前に予約を取ると、8000円以上であれば個室も用意できるとのこと。これは楽しみでありまする。そして、少々夏バテになりながらも盆行事を終え、宝塚市からJRで京都駅へ移動。無事にチェックインすることができました。夜7時、待ちかねた夕食タイムであります。今回お願いしたのは懐石「京都」というコース。まずは前菜。美しく盛られたそれには、湯葉、酒盗、ちまき仕立ての鯛、そうめんかぼちゃなどが盛られていました。二品目の椀物は鱧真丈。お出汁が実に穏やかなお味であります。三品目は造里。烏賊・鮪と二種の鱧であります。焼き霜造りは思ったよりも柔らかく、実に美味であります。落としの方は、氷に浸かっていたからか、焼き霜よりは少々硬さを感じました。いずれにしても今まで食べた鱧は何だったのか?というくらい味がしっかりしておりました。焼き物は稚鮎。蓼酢が添えられています。鮎は何度も食べておりますが、稚鮎というものは初めてです。これがまた、柔らかくて香ばしい焼き加減です。蓼酢との相性も抜群でありました。続いて炊き合わせの野菜。止肴として鱧そうめん。そしてくず仕立ての止め椀と続きます。〆のご飯は焼き鱧を載せたご飯に赤出し、香の物でありました。鱧と鮎という、京都の夏の二大食材をしっかりと満喫いたしました。そしてデザートには黒蜜仕立てのくず餅と抹茶シャーベットにあずきという、まさに京都らしいものが供されました。夏バテ気味の胃袋にも優しい、大満足の夕餉となりました。