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☆ この正月はコロナ禍で初詣には行けないので、京都で最も古い神社のひとつといわれている「上賀茂神社」に一足早い初詣のため参拝に訪れた。鳥居は二の鳥居。
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☆楼門と玉橋。国の重要文化財である。
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☆ 「細殿」と二つの立砂(たてずな)と呼ばれる砂山。細殿では神前結婚式も執り行われる。
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☆ 国宝である本殿。上賀茂神社の正式名称は「賀茂別雷神社(かもわけいかづちじんじゃ)」。平成6年に世界文化遺産に登録された。
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☆ 『大市』は西陣に近い上千本通りから少し入った場所にある。祇園からタクシーで約20分ほどかかる。
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☆『大市』は江戸中期から約340年、18代続いた老舗である。
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☆『大市』の入り口。歴史が感じられる。
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☆『大市』の玄関わきの部屋。
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☆建物の一部は江戸時代の建物でかなり古いが歴史を感じる。
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☆玄関から上がった部屋。
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☆玄関脇の部屋から客室に続く畳の廊下。
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☆建物内にある古井戸。
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☆建物内の風情ある坪庭。
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☆部屋に続く廊下。奥の部屋は建て増しした館だが歴史は古い。
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☆部屋に隣接する坪庭。どこもかしこも歴史を感じる。
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☆『大市』の客室。全室個室でマスクをした中居さん以外は誰とも合わないので、コロナ禍の中で暗所して食事ができた。
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☆部屋の床の間。
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☆電気ストーブが置かれている。昔は火鉢を使っていたのだと思うと、改めて文明の力を感じる。
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☆掛け軸と美しい一輪挿し。
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☆ 永楽善五郎氏の百味會の皿。
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☆ テーブルの食器に『大市』の布巾がかけてあり、布巾はお持ち帰りできる。
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☆瓶ビール(サッポロ黒ラベル)で乾杯!
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■先付
☆すっぽんの肉のしぐれ煮。
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☆ ◎すっぽんの肉はホロホロと口の中に溶けながら吸い込まれていく。刻み生姜が効いていて臭みもなく美味い。
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■○鍋すっぽん(一回目)
☆調理場で作られた、グツグツ煮えたぎる土鍋が運ばれてくる。
☆土鍋のスープの中に骨付きのすっぽんの肉やエンペラ、内臓などの各部位が入っている。
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☆最初に、中居さんがスープを注いで飲ませてくれる。
次にすっぽんの肉と各部位を匠の技でてきぱきと器に取り分けてくれる。
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☆○鍋のスープは至高の味である。
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☆○鍋のスープとすっぽんの肉。最強のご馳走である。
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☆ ○鍋のすっぽんは、浜名湖で100年以上の歴史をもつ養殖家「服部中村養鼈場」で育った最高峰のすっぽんを使用している。『大市』専用の養殖池をもつほどのこだわりようはさすがである。
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☆熱燗。お酒は黒松白鹿純米酒だと中居さんから聞いた。
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☆ ○鍋すっぽん(二回目)
☆『大市』の○鍋の味わいは、中毒性になるほどの次元が違う美味さである。
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☆二回目の○鍋。グツグツ煮えたぎる状態で調理場から運ばれてくる。運んでくる中居さんに感謝!
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☆○鍋のスープとすっぽんの肉。二回目も更に美味い、
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☆ 露地養殖のスッポンは天然ものと同じく成長に時間がかかる。3年から4年ものの最高な状態のすっぽんを使っていると言う。絶品な美味さには必ず料理がある。
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☆使い回されている信楽焼きの土鍋は美しい。新しい土鍋を使用する前に2カ月間もかけてお酒と醤油の味を染み込ませてから使用すると言う。
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☆ハイボールを頼んでみた。
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☆千枚漬け。盛り方も工夫している。
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■すっぽんの雑炊。
☆グツグツ煮えたぎるすっぽんの雑炊が運ばれてくる。鍋の中に2個の鶏卵がのっている。
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☆中居さんが鶏卵を溶きながら仕上げていく。土鍋の中に餅も入っている。
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☆中居さんが鶏卵をかき混ぜていく。
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☆すっぽん雑炊の完成。茶碗によそってくれる。
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☆『大市』のすっぽん雑炊。
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☆ ご飯にすっぽんの最高の出汁が染み込み、鶏卵が味わいをまろやかにしている。最高に美味い雑炊である。
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☆食べ尽くした土鍋。これ以上は土鍋が傷つくので触らないのがこの店の流儀。
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☆水物はいつもフルーツ。今夜は姫マドンナ。
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☆ 『大市』を描いた版画。
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☆川端康成の小説「古都」に『大市』が登場する。
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☆ご馳走さまでした。いつもながら神々しいほどの美味しさでした。
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☆『大市』の隣りの民家に緑色の目立つ看板がある。
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☆ 『大市』のある下長者町通の路地。緑の看板が目印。
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京都で江戸中期から約340年もの間、すっぽん料理一筋の老舗『大市』。川端康成や志賀直哉『暗夜行路』の小説やグルメ・コミック「美味しんぼ」にもお店が描かれている。
使用するすっぽんは、浜名湖で服部中村養鼈場の『大市』専用の養殖池で育てたすっぽんを使用。
全国からすっぽん好きや多くの著名人が『大市』の味を求めて訪れている。
冬になると『大市』の丸鍋が恋しくなり、絶品すっぽん鍋を食べに来てしまう。
【大市の○鍋コース】
*コメントは写真に記載。
◆先付
☆すっぽんの肉のしぐれ煮。
◆すっぽんの◯鍋(一回目)
◆すっぽんの◯鍋(二回目)
◆すっぽんの雑炊。
◆香の物
☆千枚漬け。
☆壬生菜
◆水物
☆せとか
■飲み物
☆瓶ビール(サッポロ)
☆日本酒(熱燗)月桂冠
☆黒松白鹿 純米酒
◉最高のすっぽんを自家製の醤油で味付けし、1600度以上の火力で一気に炊き上げる。
中居さんがグツグツと煮えたぎる熱々のすっぽん鍋を2回持って来る。〆は生卵と餅を入れたすっぽん雑炊。一度食べたら病みつきになってしまう。
ご馳走さまでした。また来ます。