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島根のマグロが旨かった！
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雲子のムース グリーンアスパラのピュレ 利尻の雲丹 キャビアの見た目をしたオリーブオイル
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雲子のムース グリーンアスパラのピュレ 利尻の雲丹 キャビアの見た目をしたオリーブオイル
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ハマグリとスッポンのスープ
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ハマグリとスッポンのスープ
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ヒラメ
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ヒラメ
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島根のマグロ 紋甲烏賊とくちこ(なまこの卵巣)の韓国海苔風
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島根のマグロ 紋甲烏賊とくちこ(なまこの卵巣)の韓国海苔風
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蛍烏賊とこっぺがにの沖漬けの飯蒸し
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八寸
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焼物 太刀魚
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太刀魚 これは旨かった
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酢の物 ノレソレ トリガイ 赤貝
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酢の物 ノレソレ トリガイ 赤貝
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炊き合わせ 河豚の白子、アワビ肝、たけのこ、昆布
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炊き合わせ 河豚の白子、アワビ肝、たけのこ、昆布
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近江米 シルキークイーン
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鮎の稚魚とふきのとうのパウダー
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ランキングと口コミで探せるグルメサイト
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
いはら田です。
京都グルメ旅初日の夜はこちらへ。僕は和食は全くと言っていいほど食べてきていませんので、現時点では何も語れることがありませんが、思ったことだけちょろっと書こうかなと思います。和食だと、肉好きの僕にとっては初めての食材がたくさん出てくるので新鮮で楽しいですし、とてもお勉強になりますね。
今回は¥12000のコースです。
くもこ(タラの白子)のムース グリーンアスパラのピュレ 利尻の雲丹 魚卵の見た目をしたオリーブオイル
オリーブオイルはスペイン産だそうです。手の込んだお料理です
ハマグリとスッポンのスープ
ハマグリの味がとても出ています。
お刺身 ヒラメ、マグロ、紋甲烏賊
島根のマグロがとても旨い。脂の舌へののってくる感じが和牛食べているときの感じと近くて良いですね。
蛍烏賊とこっぺがにの沖漬けの飯蒸し
こっぺがにというのは松葉蟹のメスで京都での呼び方だとネットでお勉強。この沖漬けは珍しいようです。濃厚で旨い
八寸
見た目がお雛様をイメージしていて良いですね。
焼物 一本釣りの太刀魚
太刀魚も旨い。素材の良さを改めて感じます。塩加減もとても良かった
酢の物 ノレソレ(穴子の稚魚)、トリガイ、赤貝
ノレソレが穴子の稚魚であるのも初めて知りました
ご飯 鮎の稚魚とふきのとうのパウダー
苦味オン苦味でご飯をいただきます
甘味
フレッシュな果物が良いですね
かねてから聞いていたように、良い素材を活かした料理だと感じました。コストパフォーマンスはとても良いのではないでしょうか。居原田さんもとても感じの良い方で、美味しく楽しく過ごせました