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まずは初めのスープから
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お出汁がしっかり効いています。
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前菜6点盛り
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前菜6点盛り
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ホッキ貝
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前菜アップ
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前菜(ポテトサラダ)アップ
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酢の物
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酢の物アップ
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お造り
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椀もの
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腕物アップ
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焼き物
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白魚の柳川鍋
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白魚アップ
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ご飯(牡蛎ご飯)
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ご飯アップ
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味噌汁(赤だし)
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赤だし アップ
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デザート(焼きまんじゅう)
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焼きまんじゅうアップ
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箸置き
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バスペールエール(イギリスビール)
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外観
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外観
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■2016年3月11日(金)職場の研修旅行で京都へ。
1日目の夜、「枝魯枝魯(ぎろぎろ)ひとしな」さんで、ミニ会席料理を頂きました。
こちらのお店、静かな家並みが続く裏通りに面していて、窓からは高瀬川が見下ろせます。このあたりは、目立たない場所なのですが、地元では結構の人気店のようで店内は、ほぼ満席状態でした。
「崩し割烹」のお店として知られているようです。たまたま、ネット検索で見つけて予約してありました。
割烹ですが、現代的な雰囲気も感じられて、決して敷居は高くありません。
料理は、基本はしっかり抑えてあるのですが、ほんの少しアレンジ感があります。どの料理も美味しく頂けたのですが、品数が多いわりに、量は少なめでしょうか。若者には物足りなさも感じるかもしれませんが、僕らの年代ではぜんぜんOKです。
その中でも、しらうおの柳川鍋と牡蛎飯が印象に残っています。でも、メインディッシュが何だったのかがちょっと主張不足のような気がします。ちなみに、「枝魯枝魯ひとしな」さんは、コース料理のみの提供で、3800円と大変リーズナブルです。あまり贅沢は言えないのでしょうね。
食べログを検索すると、京都は和食のお店がすごい数です。訪問してみたいお店もかなりありますが、横浜の住民としては、なかなかそれもかないませんが・・・。さすがに、京都の和食は奥が深いなあと感じました。