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外観1
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外観2
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外観3
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外観4
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外観5
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内観1
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内観2
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内観3
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内観4
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ポン酒1:大黒正宗
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付け出し
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付け出し:鮪時雨煮
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付け出し:イクラ醤油漬け
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付け出し:鯛中落ち煮凝り
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お造り1
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お造り2:鱧、平目縁側、鮪
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松茸、鱧の土瓶蒸し1
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松茸、鱧の土瓶蒸し2
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白甘鯛唐揚げ
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唐墨大根
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ポン酒2:都鶴
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カマス+シシャモ1
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カマス+シシャモ2
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白ポン時雨
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白ポン時雨の器:信楽焼
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小かぶら付き寄せの器
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小かぶらつき寄せ
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鯛飯、赤出汁、お新香
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デザート:柿の栗クリームのせ1
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デザート:柿の栗クリームのせ2
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デザート:柿の栗クリームのせ3:中身はこんな感じです
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初訪
地元の長崎に居る兄が、折角、関西にいるのなら京都の美味しい処を開拓しなはれとの事で、仕事ついでに此方へお邪魔。お眼鏡に叶えばご馳走してくれるとの事で、3週間位前に単訪予約。開拓費用は結構掛かりそう...
近くのバーで食前酒を煽って少々、酔っ払い気味で入店1805。先客3組7名様。
カウンター:10席、お座敷:4-6席? でコジンマリしてますが、洗練された雰囲気。1830頃に満席。
頂いたのは、 * 税抜
12000円:お任せコース(雅)
2000円:ポン酒2合
お料理の構成は、以下となります。
① 付け出し(A:鮪時雨煮、B:イクラ醤油漬け、C:鯛中落ち煮凝り)
② お造り:鱧、平目縁側、鮪
③ 土瓶蒸し:鱧、松茸
④ 揚げ物:白甘鯛、獅子唐、里芋
⑤ 肴:唐墨大根
⑥ 焼物:カマス+本シシャモ
⑦ 一品:鱈白ポン時雨
⑧ 煮物:小かぶら付き寄せ
⑨ 飯物:鯛飯、赤出汁、お新香
⑩ デザート:柿+栗クリームのせ
寸評は、以下となります。
* ③ の終了時点で完食は無理と感じたのでボリュームを抑えて頂くようお願いしたので、お料理も変更されてると思われます...
① A:絶妙な生姜の効きの煮込み具合。
B:お出汁が入っているのかと思いきや、醤油と味醂だけの味付けとの事。此方も絶妙な味付けの為、イクラ本来の風味を感じます。
C:あまりに綺麗な煮凝りだったので、一切れ食べた後に断面を撮影しようか迷いましたが、お行儀が悪いのでヤメました...
② 平目縁側はサッパリ感もある絶妙な脂のノリ。鮪の後がおススメ。
③ お出汁は、お猪口に一杯ずつ柚子を搾って飲むようにとのご指導あり。酔っ払いの荒れた胃袋に沁み入ります。
④ 鱗は削いでありますが、皮がパリパリ、身ホッコリの逸品。
⑤ シットリした唐墨は、高知県産のボラとの事。地元の長崎で頂く物よりもイケており、体調が良ければ、一切れでポン酒一合いけそう。
⑥ 本シシャモ:脂のノリに加え内臓の仄かな苦味が酒をススませます。
カマス:仄かな味噌味。絶妙の域。
⑦ 一口でパクリ。 もう一個欲しい感じ。
⑧ 【本日のMVP】葛餡掛けのシンプルなお料理ながら、カブラの味を際立たせる絶妙な味付けに思わず唸ってしまいます。
⑨ 鯛飯は、一口に減らしてもらいましたが、今思うとかなり勿体無かったです...仄かに磯の香りがします。
⑩ 【本日の準MVP】賽の目状にカットされた柿の上に、栗のクリームがのってます。栗のクリームで何故か柿と焙じ茶のペアリングがマッチ。此れには目から鱗。
開拓1店目から大当り。次回は食前酒を控えます。
気さくな店主との会話も弾み、退店2040。かなり長居してしまいました。