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セッティング
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大将
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梅酒のソーダ割り
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胡麻のムース
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胡麻のムース
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椀
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鱧の椀
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鱧の椀
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お造り
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お造り
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金目鯛の握り
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金目鯛の握り
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梅肉と塩
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凌ぎ
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凌ぎ
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八寸
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八寸
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八寸
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八寸
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新もずく
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冷やし茶碗蒸し
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鮎
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鮎
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すいか酢
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酢の物
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酢の物
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揚げ出し
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揚げ出し
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香の物
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ちりめん山椒
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ちりめん唐辛子
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ご飯
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ちりめん山椒のご飯
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水菓子
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外観
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京都駅からタクシーで10分ほど。
けして、アクセスがいい場所とはいえませんが、こちらでもう14年半になると
いいますから、地元に愛されているお店と思われます。
1Fは、カウンター席。 2Fにもお席があるようです。
この日は、夜伺い、1万円のコースでお願いしていました。
昨今、京都の懐石料理屋さんでは、このお値段ではなかなか難しいところが多いですが、
手を掛けた素晴らしい内容で、その良心的な姿勢に驚きです。
さらに、細部に至るまで、独自性が見てとれ、大将が日々研究していることが
わかります。 特に、タレは、どれも一工夫されていて、感心。
さて、まずは、梅酒をソーダ割りで。
お料理です。
1、先付 胡麻ムース 車海老とその出汁のジュレ
ちょっとかためのムースでした。
2、椀 鱧
白芋茎
和歌山のフルーツトマト、アイコ
秋田産じゅんさい
酢橘、柚子の赤ちゃん
鱧の骨の出汁で、まろやかな出汁です。
3、造り 明石の活き蛸
鱧 焼き霜造り
茎わさび、芽紫蘇
梅肉に新玉葱を合わせたタレ
塩
金目鯛の握り 卵黄と昆布のペースト、わさびで
梅肉をアレンジしてあるところに、ちょっと光るものが。
4、凌ぎ 竹を模した細長い容器の底に、太目の春雨
その上に、生ウニ、芽葱、松の実
これは、ちょっと珍しい一品。 春雨が心太みたいな食感でした。
5、八寸 夏越しの祓の芽の輪くぐりの演出。
冷やし茶碗蒸し かぼちゃのすり流しと
新もずく酢
うすい豆ゼリー寄せ
あい鴨ロース、いちじく、オリーブオイルの粒、ピンクペッパー
鰻の八幡巻
鯛の子
新さつま芋 コアントロー煮
新小芋 塩蒸し からすみパウダー
実に美しい八寸で、しかも、手が込んだ料理が盛りだくさん。
これは満足度が高いです。
6、焼物 琵琶湖の鮎の炭火焼き
横長の皿に、きれいに泳いで登場。
蓼酢ではなく、すいか酢で。
7、酢の物 千葉のさざえの柔らか煮
クラゲの頭 これがこりこりして美味
海ぶどう
バジル酢味噌添え
かなり巨大なさざえの殻で登場
8、揚げ物 賀茂ナスの焼き浸し
万願寺唐辛子
トウモロコシの葛豆腐の揚げ出し
手がかかっています。
9、ご飯 ちりめん山椒
ちりめん唐辛子 をかけて。
この自家製ちりめんが極上です。
10、赤だし あおさ海苔
11、香の物 筍と昆布の炊いたん
きゅうり
沢庵
12、水菓子 マンゴーソルベ
クリームブリュレ
琵琶のシロップ煮
山型のさくらんぼ
白ワインジュレ
炭酸のキャンディー ぱちぱち弾けます。
これは、もう確実にお得です。
日本料理の技法にとらわれない柔軟な姿勢もいいですね。
穴場、発見。