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食事中、ずっとこの景色に浸れます。風に揺れる木々に、空気まで感じながらいただける幸せ。
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お料理の写真も撮れるようになりました!
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桜の香りでご挨拶♪
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鳥貝の旨味、雲子のコク、春の山菜の苦味のバランスがいい先付。出汁餡も好み。
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美しい輪島塗り。季節毎に変わる器も一緒に楽しみたい。
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平目も本鮪の背トロも、感動レベルの美味しさ。お造りでここまでしみじみ唸ったのは初めてかも。
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名月椀と仰っていた気が…
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お目当てでもあった蛤の椀物。塩みがとても柔らかいのです。
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実山椒のソースと相性良しの但馬玄。さっぱりいただけるのが嬉しい。
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八寸。
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八寸:宍道湖の白魚と平目の手毬寿司。
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八寸:この芹、味が濃くて美味しい!
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八寸:海鼠と蕪おろし。お酒進みます。
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八寸:こちらも、皮目を炙っていい塩梅の唐墨。金が施された蛤を器に贅沢。
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八寸:詰めたご飯がいいアクセントの飯蛸。こちらも金蛤に乗せて。
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八寸:河豚の白子。クリーミーで最高に美味しい。
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なんて好みな炊合。なんか筍にもエネルギーを感じちゃいます。この日、とても印象に残ったお料理。
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こんな風にいただくのは初めての、ほうぼう。皮目の程よい火入れで、思った以上に味わいもしっかり。
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この近江米の土鍋ごはん、大好きですねぇ。まだ端っこがプツプツ。美味し過ぎ&食べ過ぎで、いつもよりお持ち帰りの塩むすびが減っちゃった。
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にえばな。この瞬間ならではの味わいがあります。
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厚めに盛り付けた、赤身の漬けをおかずに。
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これも嬉しい、金目のちょこっとフライ。
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香り高い、鶯餅。
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宮坂さんに点てていただくお茶で、最高の締め括り。
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瓶ビールさえ、CMに使えそうなほど画になる(笑)
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最後に、素敵なお庭のちょいアップ。
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広く外食の機会が増えても、やっぱり京料理ってどこか憧れを感じます。
とはいえ、その距離はもちろん、縁もゆかりもないので、実際に京都でというには少々お高いハードル…
そんな中、都内でいただける京懐石としてどなたも認める宮坂さんに、移転後の初訪問です。
しっかりと充電期間を経てエネルギーを蓄えたかのように、そのすべてがパワーアップして感じられます。
宮坂さん自ら一から作り上げたお店に立つ喜びにも、溢れているよう。
まずは、なんたって目に飛び込んでくる設えが素晴らしい!美しい!
座るだけでこんなに心躍る席は初めて。
そして、その圧倒的な美に、五感全てで堂々と渡り合う見事なお料理の数々…
急に春めいた陽気以上に、新たな季節の高揚感を浴びさせていただきました。
◆ 先付:鳥貝、雲子、タラの芽、花菜
走りの鳥貝の旨味が豊か。
出汁餡の優しい味わいが好み。
◆ 造り:平目、鮪(背トロ)
朝締めの平目、旨味と歯応えともに申し分なし。
乗りすぎない脂も、長い余韻も素晴らしい鮪。過去最高レベルの美味しさ。
◆ 椀物:桑名の蛤、ぜんまい、胡麻豆腐
期待しちゃってた蛤の椀物。ほぼ蛤だけで出す味わいがじんわり染みる。大ぶりの蛤を贅沢に。
◆ 焼物:但馬玄 実山椒のソース
もともと脂がきれいな但馬玄。もも肉でさらにさっぱりと。
◆ 八寸:宍道湖の白魚と平目の手毬寿司、芹、海鼠、唐墨、飯蛸、河豚白子
◆ 炊合:筍、金時、蕗
なんてきれいな味わいの土佐煮。さすがに白子筍というわけではありませんが、もう十分に主役になれる筍。そして蕗との大好きな組み合わせで、一番印象的なお料理。
◆ 強肴:ほうぼう
皮目に火入れしていただくのは初めて。とても上品で旨味もしっかり。これは美味しい。
◆ 食事:赤身の漬け、金目鯛のフライ
近江米の土鍋ごはん。どちらも土鍋ごはんは出されますが、もしかすると、宮坂さんが一番好きかもしれない…
◆ 甘味:鶯餅
◆ 水菓子:果物、タラの芽のアイス
移転されたことで、ミシュランの2つ星も、都内の日本料理なら五指に入った食べログの4.44点も、すべてリセット。
先に「パワーアップ」と書きましたが、いやいや、そのリセットの決意を伴って、まさに「新生・宮坂」と言えるほど、新たな感動に溢れた迫力あるお店へと、進化されていますね。
たくさんお話もさせていただき、楽しかった。
やっぱり宮坂さんは、素晴らしい。
都内で、京料理への憧れがこんなクオリティで満たされたら、私は幸せでございます…