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京都 高雄 もみぢ家
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夏・秋は”川床料理”が名物です
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涼やかに”団扇”が置かれています
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川床料理の宴席を楽しめます
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先付 白ずいき柚香和え 三つ葉 くこの実 あおさ海苔
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八寸 猪口（じゅんさいとろろ） 小袖寿司 甘露煮 もろ胡瓜 穴子八幡巻 手長海老 海老真丈
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川床料理のスタートです！
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ビールも銘柄指定が出来ます！やっぱり麒麟ラガーでしょ！
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同期会のスタートです！
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向付 鱒 京ちぎり麩 花 紅蓼 他あしらい
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炊合 鱧鳴門巻 六角小芋 紫芋麩 鱧の子宝〆 青味 もみぢ麩
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焼物 鮎塩焼き はじかみ 新蕗 蓼酢
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中皿 甘子南蛮漬け（サラダ仕立て）
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甘子の南蛮漬け
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冷し物（玉子豆腐 椎茸 人参他）
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酒の合間の嬉しい素麺
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強肴 柳川もどき紙鍋 うなぎ ささがき牛蒡 青味 玉子
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酢物 鱧落とし（赤とさか 酢取り茗荷 梅肉）
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飯 鮎ぞうすい 止椀 赤だし（豆腐 玉麩） つる菜
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香物 京漬物三種盛り
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番茶
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水物 季節の果物
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京都の●●大学学長が作る”学長葡萄酒”
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あっさりとして飲みやすい”学長葡萄酒”
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もみぢ家オリジナルの吟醸生貯蔵酒
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まぁ、どうぞ！おとっと！
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お待ちかねの舞子さん
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笑顔が可愛い舞子さん
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１６歳から２０歳までが舞子さんだそうで。。。
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お稽古の成果を披露しましょ！
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１０代なのに妙に艶っぽい！
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だらりの帯よぉ～♪
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白黒写真にすると、妙に艶めかしいでしょ！
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完全に鼻の下が伸び切っている小生
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川面の涼やかな風が。。。
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職人さんが鮎を焼いています
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情緒たっぷりの”川床料理”
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緑が目にも鮮やかです
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春は蛍、秋は紅葉が素晴らしい
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高雄は見所が一杯！
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宴会飲物メニュー
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宴会一品料理メニュー
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朝食
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焼き鮭、生麩、たまご
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飛龍頭の煮物
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冷奴
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夕暮れの”もみぢ家”
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料亭風のフロント
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客室
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浴場への入口
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男湯
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京の夏の旅
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
数年前から始まった全国同期会。
今回の開催地は、夏の涼を求めて”川床料理”を楽しもう！と言うことで、京都・高雄にある料亭旅館『もみぢ家』にやって来ました。
しかし、我が同期もしぶとく会社に残ってますねぇ！
小生が会社に入社したのは今から２●年前。当時は第一次オイルショックの影響で、日本経済全体がどん底に喘いでいた時代。企業の採用数も激減、高度経済成長時には５００名の新入社員が入社した当社も数年間は０採用。年齢バランスを危惧して、採用を再開して３年目の全国採用の同期は１５２名でした。
↑
そんな同期１２０名が、未だに会社にしがみついております。ヾ(--;)ぉぃぉぃ
子会社の社長になった者、会社に見切りを付け新たな人生を歩み出した者、出世街道から外れ後輩や同期の上司にペコペコする者、国会議員になった者、などなど。。。でも同期は同期。一旦集まれば上下もなく酒を酌み交わせるのが同期です。
今回やって来た『もみぢ家』のお嬢さんも当社の社員だったそうで、そんな御縁から今回の同期会をお願いしました。
京都の北部に位置する高雄は、春は蛍、夏は涼、秋は紅葉、冬は雪見酒と、四季折々の風情を楽しむことが出来ます。
そんな高雄にあって”川床料理”では定評がある宿。
幹事によれば、今回は舞子さんも呼んでいるとの事で、俗にいう”舞子遊び”（？）も。。。o(^^o)(o^^)oﾜｸﾜｸ
「華奴！お前も初よのぉ！(￣▼￣)ﾆﾔｯ 」
「あっ！イケませんわぁ お代官様 あれぇ～！・・・・・・・＼（#＞＜）／きゃー！ 」←帯をクルクル！
夕闇が迫る１８：３０から場所を別館に移し”川床料理”のスタートです。
天下の景勝地「高雄」。 その清滝川に架かる専用の吊り橋を渡ったところに、民芸調合掌造りの『もみぢ家別館』”川の庵”があります。
場所によっては川面に床を造り、下にせせらぎが流れる施設もあるそうですが、こちらでは清滝川を見下ろす崖沿いに会場が設置されていて川面を渡る風を感じ優雅な気分に浸れます。
篝火や提灯が並び、日常の喧騒からは想像できないほど趣があります。
「おひとつ、如何どす！」
いやぁ～♪ 待ってました舞子さんの登場です。今回は舞子さんとの記念撮影やお話などもOK！小心者の小生は.+ﾟﾄﾞｷﾄﾞｷく.+ﾟ(o(｡･д･｡)o).+ﾟぅきぅき.+ﾟしながらも、お酌をお願いし舞子さん独り占め状態。
「ええっ！１６歳なの？」聞くところによると、舞子さんは中学を卒業後すぐにその道に入り、２０歳までと決められているのだそうです。その後は芸奴さんとしてお座敷などに上がるのだそうで、いわば芸奴になるための修業期間だとか。
年齢が若く見習いであるという建前から、衣装はかならず肩上げ、袖上げのされた裾を引いた振袖の着物を着るのだそうで、”ぽっくりの下駄”に”だらりの帯”という格好のせいもあり、現在ではむしろ芸妓よりも舞妓のほうが上方花街の代表的存在であるといえるかも知れません。
座敷では主に立方を勤めるそうで、祇園甲部に限って京舞井上流、それ以外では若柳流などの舞踊を披露。いずれの出身地にかかわりなく独特の京ことば（祇園ことば）を使うよう教育されるために、京都の象徴であるがごとくあつかわれることも多いとのことです。
素晴らしい！芸だけでなく知識も兼ね備えお客様を接待する。これぞ日本の伝統文化だなぁ～！
さぁ！そろそろ。。。ｷｬｰ (((o(><;)(;><)o))) 帯ｸﾙｸﾙ ｸﾙｸﾙ ← だから (x＿x) ☆＼(￣￣*)ﾊﾞｼｯ
そんな『もみぢ家』で戴く絶品の”川床料理”は。。。
・先付 白ずいき柚香和え 三つ葉 くこの実 あおさ海苔
・八寸 猪口（じゅんさいとろろ） 小袖寿司 甘露煮 もろ胡瓜 穴子八幡巻 手長海老 海老真丈
・向付 鱒 京ちぎり麩 花 紅蓼 他あしらい
・炊合 鱧鳴門巻 六角小芋 紫芋麩 鱧の子玉〆 青味 もみぢ麩
・焼物 鮎塩焼き はじかみ 新蕗 蓼酢
・中皿 甘子南蛮漬け（サラダ仕立て）
・冷し物 冷やし素麺（玉子豆腐 椎茸 人参他）
・強肴 柳川もどき紙鍋 うなぎ ささがき牛蒡 青味 玉子
・酢物 鱧落とし（赤とさか 酢取り茗荷 梅肉）
・飯 鮎ぞうすい
・止椀 赤だし（魚麩 玉麩） つる菜
・香物 京漬物三種盛り
・水物 季節の果物
平成２４年 京都 高雄 もみぢ家
京風の懐石料理に舌鼓を打ち、舞妓さんのお酌でいただく美味しい酒の数々。。。はぁ！日本人に生まれて良かったなぁ！
来年の同期会は何処かなぁ？ 出来れば綺麗なお姉さんの居る場所で。。。ヾ(--;)ぉぃぉぃ