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雅な八寸
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まつたけとハモ
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アワビ蒸し、えび、石がき鯛
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先付
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ハイどうぞ!
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もう1つ、どうぞ!!
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にしんと茄子南蛮漬け
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アフターでお吸い物
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先付
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造り
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八寸
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にしんと茄子南蛮漬け
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先付にいくらを添えて
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にしんと茄子南蛮漬け
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さわら塩焼き
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由良雲丹
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雲丹たっぷり手巻き
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一旦おいて
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雲丹UP
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かつお炙り
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さわら塩焼き身厚みもあり
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まずはビール
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日本酒まつもと
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日本酒
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チェーサーお冷もバカラグラス
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胡瓜と椎茸の胡麻和え
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胡瓜と椎茸の胡麻和え
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あがりほうじ茶
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ご飯
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ご飯のお供
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クエの胡麻味噌和
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白無花果のババロア
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デザートクルミ豆腐
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デザート
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入口
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今回京都訪問のメインがこちら。
地元では予約が取れない1軒。
控えめな門構え、時間がくるとそっとともしびが光る。
入店すると店奥までのアプローチ、靴を脱いであがります。
直線1枚板のカウンター席のみ。
今回の客全員着席すると素敵なショーの開幕。
飲物はビール。
先付
蓮葉巻き、広げると餅米にムカゴ、蓮の実、レンコン。付属のいくらをかけて食べます。
八寸
こちらも蓮葉うえにお料理。すすきで初秋を演出。安納芋三日月にはウサギも居ます。
かます、えだまめ。
鱧のしんじょう。
タコ煮。里いも。
刺身は戻りかつお。外側を強火で炙っていて脂をかるく落としていて美味しい。
お酒は日本酒「まつもと」に手が伸びます。チェーサーのお冷、グラスはバカラ。
食材だけ高野山のまつたけとハモ、
その後でお吸い物になって再登場。
アワビ蒸し、えび、石がき鯛、ぎんなんを裏ごししたソースが、目でも楽しめ食材をさらに演出。
杉八寸盆、あゆの一夜干しと南丹トウモロコシ。2人前づつ盛られているので、お隣さまと仲良くおとりわけ。
にしんと茄子南蛮漬け。
目の前に由良の板雲丹がドド・・と並んでいます。
寿司が始まります、手渡しで頂きます。
鯖寿司。肉厚でサバに旨味が広がる。
由良産の雲丹、大粒で甘みがたっぷり。
胡瓜と椎茸の胡麻和え。ゴマの香ばしいさがひきたちます。
ほうじ茶でクールダウン。
さわら塩焼き。中心部がレアでシンプルながら美味しい~。
シンプルに炊きたて白ごはん。
お供が4品。3品は自家製明太子、ちりめん、なめこ。
後もう1品、別皿でクエの胡麻味噌和。
デザートはカクテルグラスに入った白無花果のすりながし。
そして、クルミ入りの豆腐。
最後まで素晴らしいお料理の数々。
ご主人と奥様の二人三脚で温かい接客に、皆リピしたくなります。