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和え物
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蛤出汁のお吸い物
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生湯葉あんかけ
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香箱蟹のポン酢ジュレ
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逆立ちのもろ古焼き
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海老芋の唐揚げ葛仕立て
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河豚ブツの白子掛け
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牡蠣のバター炒め
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雲丹長芋
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もろこ
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ブリとこしび
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たこの柔らか煮
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ウサギの杯
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季節の白和え
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お寿司
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お寿司開きました
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梅干しだけの茶碗蒸し
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可愛い徳利
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美しい杯
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車海老漬け刺身の卵黄巻をとろろ芋で
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車海老
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車海老の頭焼き
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フグのブツ
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取っ手の付いた徳利
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カンテキでもろこを焼いています
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焼き子持ちもろこ
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里芋の葛仕立て
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ひょうたん型の徳利
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鮎の唐揚げ 大根おろしで
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鮎唐揚げ
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蕪蒸し
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秋刀魚ごはん
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香の物
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おてもと
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暖簾
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エントランス
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木屋町の人気店割烹やましたで長年にわたって立板さんを勤められ、
今年6月に満を持して自分の店を構えられた花島さん。
案内を頂いたので、帰省したのを機に幼馴染の従姉妹を伴って伺いました。
場所は八坂の鳥居を下がった下河原、石塀小路の裏のろーじ。
そこに密やかに咲く雪月花のような風情で、
ぽっと明かりが灯るまさに大人の隠れ家というにふさわしいお店です。
店内に入るとL字型のカウンター9席ほど、すべて花島さんの手の届く範囲の設えです。
優しい光が灯るくつろいだ雰囲気の中、お任せの料理にじっくりと舌鼓を打たせていただきました。
割烹やましたはどちらかというと豪快さと活気があふれる雰囲気ですが、
花しまさんは落ち着きと安らぎに満ちた雰囲気です。まさに動と静。
それは料理も現れていて、繊細で優しくてまろやか。
花島さんの料理に対する姿勢や意図がよく感じられました。
それと、もうひとつ素敵だなと思ったのが趣味のいい器の数々。
奥様がセレクトされたと伺いましたが、どの料理もお酒も器が引き立て役になって、
次の料理が待ち遠しくなるほどワクワクさせられました。
頂いたのは次の通り
◆季節の白和え
◆笹の葉で包んだお寿司
◆梅干しだけの茶碗蒸し
◆車海老漬け刺身の卵黄巻をとろろ芋で
◆車海老の頭焼き
◆フグのブツ
◆焼き子持ちもろこ
◆里芋の葛仕立て
◆鮎の唐揚げ 大根おろしで
◆かぶら蒸
◆秋刀魚ごはん
◆香の物
中でも印象に残ったのが梅干だけの茶碗蒸し、
まさにお出汁を味わうための料理ですね。
京都ではこういうシンプルな茶碗蒸しを味わうことがあるのだそうです。
それから車えびの漬け刺身をとろろ芋に絡めていただく一品、
こういう頂き方があるのだと、印象に残りました。
そして最後に供された秋刀魚のご飯。
秋刀魚を3枚におろして炭火で焼き上げ、薬味とともに炊き上げたご飯に
混ぜ合わせた香りのいいご飯です。
なんと一組一組にそれぞれに頃合を見計らって炊き始めます。
効率だけではない、客を最上の状態でもてなしたいという主の心意気を感じました。
いずこも同じではあるのですが、特に京都という地にあっては、一期一会の連鎖が
あってこその商売。そのために味を磨き、もてなしに精を出す。
割烹やましたの頃より8キロもスリムになったという精悍な姿の花島さんを
眺めながら、自分の店を持つということはいかに覚悟がいることかと感じ入ったしだいです。
末永いご繁栄をお祈りいたします。
また帰省したら寄せていただきます。