-
菱蟹の黄身酢がけに金時人参、酢締め鰆と柴漬と壬生菜、占地茸と青菜の御浸し
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明石の蛸と季節の野菜に南瓜のすり流し
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鱧と松茸の具沢山な土瓶蒸し
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鱧と松茸の出逢いもの
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真魚鰹の炙り、間八、紅葉鯛に太刀魚の炙り
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活かった身質が絶妙の明石産の紅葉鯛
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礼文島産のムラサキ海胆
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鰆の炙り
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黒米のお粥さん
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信州産の松茸
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色づきはじめた葉
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葉の下には信州産の松茸
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信州産の松茸
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松茸焼き
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松茸焼
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柿と茸の白和え、いくらおろし』に南瓜と壬生菜のサラダ
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秋刀魚焼にシナモン風味の南瓜、焼舞茸に焼万願寺唐辛子
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秋刀魚焼にシナモン風味の南瓜、焼舞茸に焼万願寺唐辛子
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風干し鮎に海老芋、蕗の煮麺
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煮麺
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猪肉と松茸と近江蒟蒻の小鍋立
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小鍋立を汁物にして
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小鮎の甘露煮のふりかけ
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ごはん
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昆布佃煮と香の物
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マンゴー、梨、無花果、葡萄
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薄茶と御土産の小菓子の袋
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焙じ茶
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菱蟹の黄身酢がけに金時人参、酢締め鰆と柴漬と壬生菜、占地茸と青菜の御浸し
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明石の蛸と季節の野菜に南瓜のすり流し
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椀物代わりの土瓶蒸し
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鱧と松茸と具沢山
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鱧と松茸の出逢いもの
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真魚鰹の炙り、間八、紅葉鯛に太刀魚の炙り
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礼文島産のムラサキ海胆
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鰆の炙り
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黒米のお粥さん
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秋刀魚焼にシナモン風味の南瓜、焼舞茸に焼万願寺唐辛子
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秋刀魚焼にシナモン風味の南瓜、焼舞茸に焼万願寺唐辛子
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風干し鮎に海老芋、蕗の煮麺
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猪肉と松茸と近江蒟蒻の小鍋立
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小鮎の甘露煮のふりかけ
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マンゴー、梨、無花果、葡萄
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薄茶
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菱蟹の黄身酢がけに金時人参、酢締め鰆と柴漬と壬生菜、占地茸と青菜の御浸し
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五橋 FIVE ORANGE 純米吟醸生詰め
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明石の蛸と季節の野菜に南瓜のすり流し
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五橋 FIVE ORANGE 純米吟醸生詰めと秋山店主
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土瓶蒸し
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良い出汁が出ています
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日置桜 山装ふ ひやおろし 純米
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日置桜 山装ふ ひやおろし 純米
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礼文島産のムラサキ海胆
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鰆の炙り
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蓋物
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黒米のお粥さん
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まんさくの花 美郷錦 純米酒70
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松茸焼
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まんさくの花 美郷錦 純米酒70
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秋刀魚焼にシナモン風味の南瓜、焼舞茸に焼万願寺唐辛子
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秋刀魚焼にシナモン風味の南瓜、焼舞茸に焼万願寺唐辛子
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椀物
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風干し鮎に海老芋、蕗の煮麺
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猪肉と松茸の小鍋立
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猪肉と松茸の小鍋立
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小鮎の甘露煮のふりかけ
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マンゴー、梨、無花果、葡萄
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薄茶と御土産の小菓子の袋
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焙じ茶
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囲炉裏を囲むウェイティングルーム
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灰砂には猪鹿蝶が描かれ
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上加茂 御料理 秋山
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上加茂 御料理 秋山 山門
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上加茂 御料理 秋山
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御土産の焼栗しぼり
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御土産の焼栗しぼり
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今回の上洛三日目の夜は北山に店を構えられる予約困難な超人気店でありMichelin⭐️に輝く『上賀茂 御料理 秋山』さんへ。先ずは囲炉裏を囲んだ別室で茶を一服。囲炉裏の中の灰砂には猪鹿蝶が描かれています。程なくして順番に店内へと案内されます。自分に用意された席は秋山直浩店主が腕を揮われるカウンターど真ん中の特等席で楽しい時間を過ごさせていただきました。料理は活の菱蟹(ヒシガニ)を使った『菱蟹(ヒシガニ)』の黄身酢がけに金時人参(キントキニンジン)、酢締め『鰆(サワラ)』と新物の柴漬(シバズケ)と壬生菜(ミブナ)、占地茸(シメジ)と青菜(アオナ)の御浸し(オヒタシ)の先付三点盛からスタート。そして10月はハロウィン月間とのことにて洒落と冗談トーク炸裂の秋山さんの名残りの明石の『蛸(タコ)』と季節の野菜を使ったカラフルな南瓜(カボチャ)のすり流し。椀物代わりは土瓶蒸しで『松茸(マッタケ)』と『鱧(ハモ)』の出逢いものの他にも具沢山な土瓶蒸し(ドビンムシ)。向付は『真魚鰹(マナガツオ)』の炙りに天然『間八(カンパチ)』、明石産の『紅葉鯛(モミジダイ)』に『太刀魚(タチウオ)』炙りに別皿にて礼文島産の『ムラサキ海胆(ムラサキウニ)』に炙った『鰆(サワラ)』の造り。凌ぎ代わりには『秋山』さん唯一無二の黒米のお粥さんを合間に挿み信州産の『松茸(マッタケ)』を自らの手で焼いて味わう『松茸焼(マッタケヤキ)』を含む『柿(カキ)と茸(キノコ)の白和え(シラアエ)』、『いくらおろし』に『南瓜(カボチャ)』のチップスを天盛りした壬生菜(ミブナ)と南瓜(カボチャ)のサラダ等、三つの小鉢が供された八寸代わりの旬味の盛込み。焼物には根室産の秋刀魚(サンマ)焼にシナモン風味の南瓜(カボチャ)、焼舞茸(ヤキマイタケ)に焼万願寺唐辛子(ヤキマンガンジトウガラシ)、そして風干しにした鮎(アユ)と海老芋(エビイモ)と蕗(フキ)の煮麺(ニュウメン)。強肴には猪肉(シシニク)と松茸(マツタケ)と近江蒟蒻(オウミコンニャク)の小鍋立(コナベタテ)を汁物代わりにして炊きたてのごはん、小鮎(コアユ)の甘露煮(カンロニ)をカリカリにした細かく砕いたふりかけ昆布(コブ)の佃煮に香の物、