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今回のメインは実は黒わらび餅
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黒わらび餅を練ってます。
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カラスミの生姜寿司
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牡蠣
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柔らかく練った胡麻豆腐
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椀物
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マツバガニ
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マツバガニの爪
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鰤の食べ比べ
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八寸
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鮟鱇の肝の鍋
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和菓子
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久しぶりに飲んだ古酒はやはり美味い。
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生ビール
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お塩の麦茶
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柚香のお酒
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焼きはも 満願寺唐辛子 梅肉和え 煮こごり
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日高見 純米大吟醸 弥助 ひょうたん
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ヒスイナスとくちこの椀
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海老の出汁で炊いた冬瓜と海老の天ぷら
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吟粋
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岩牡蠣 コチ タコ
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マナガツオの幽庵焼き
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勝山
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八寸
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鮎の寿司 うるか醬油
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うにの酒蒸しの燻製 トマト さつまいもと トウモロコシ 出汁の効いた本葛粉の餡掛け
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ご飯 お味噌 香の物
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今夜の和菓子
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夏空
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干菓子
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干菓子
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抹茶
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これに決めました。
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迷うな
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お代わり
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乳粥
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炊き合せ
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-
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-
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-
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-
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-
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御飯
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味噌汁
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始まり
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-
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-
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-
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器
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蕪蒸し
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お造り
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日本酒
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ぐじの椀
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八寸
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特大のカラスミ
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香箱蟹と胡麻豆腐
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合鴨
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じゃこの茶漬け
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器
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干菓子
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くろいわで出た今までの和菓子の中ではこれが1番美味かった。
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古酒
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椎茸酒
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-
鰻の朴葉味噌
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来福純米大吟醸超精米
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瓶です。
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脅威の精米歩合8％
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貴々醸酒
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舞鶴の海胆、かんばら胡瓜、こいも、イカそうめん和え
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いくさ豆腐に三度豆の天ぷら
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百合ね、胡桃の燻製と桃の白和え、銀杏、おこわ、夏鴨のロース、琥珀卵、菊菜の御浸し、鱧の笛と肝と卵、銀光鱒の身と卵
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鱧の笛と肝と卵のアップ
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丹波しめじと車海老のシンジョウのお椀
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お造り 国産鱧とぐじとホタテ
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-
ぐじの鱗
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子持ち鮎の味噌柚庵焼き
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-
子持ち鮎のアップ
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賀茂茄子とそうめんカボチャと生麩
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鰻の印籠煮と田中唐辛子
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-
アップ
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丹波の銀杏、丹波しめじ、丹波ぐじの炊き込みご飯
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いい盛りつけ
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今日の和菓子
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重陽
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-
今日の干菓子
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干菓子
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お土産ですかね。
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火いら寿
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美味しかったが、個人的にはもう少し違う物が欲しい。
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これもまた素晴らしい一品でした。
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愛山ってお米を使ったお酒らしいです。
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涼しげな一品であったがこれも個人的には無しでいいかな。
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甘く煮付けられて素晴らしく美味しい。山菜は揚げ物の時と同じくご主人の故郷からの物らしいです。
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今回は美味かった。
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干菓子も今回の方が好みだな。
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お酢らしいです。
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珍味です。
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夏って感じです。
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御飯とお味噌汁と香の物
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無濾過の純米大吟醸（今回はこれが1番好みだった）
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お焦げ
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仁左衛門（バランスが素晴らしいです。）
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美味い和菓子です。
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水無月豆腐（三角形なのは1年の半分を表すそうです。）
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実家で取れた山菜と鮎
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米を多めに使った蓼酢
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八寸
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桜が美しい。
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干菓子
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ジュレ
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芥子がアクセント
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お酒が欲しい
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御飯のお供でも酒の肴にも合うのなぁ
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修業時代に均一に穴をあけるのが大変だったそうです。素晴らしい食感と甘さと酸っぱさでした
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鮑が素晴らしい美味しさでした。
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醤油には少量のお酢が張っていました。
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おこげが美味い。
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かなり美味い酒でした。
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今回はどれも美味そう。
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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
$$/12/2014
今回は本わらび餅（黒わらび餅）が主役になっています。料理も美味しいけどね。ただまだまだ自分が食べた数少ない懐石料理のお店の中では味わいに深さが弱い気がする（自分が言える立場ではないけど）黒岩さんは醤油に頼らずに味わいを追求したい模様なので椀に関しては味わいを強く出さない感じで作っているとの事、個人的にそれは分かるけどまだその玄妙の領域には個人的には達していない気がします。まあ30そこそこでその領域ってそりゃあ無理だよね。って訳で今後その方向性で行って欲しいと思います。で今回は分かりやすい高級食材をあまり使っていなかったのが好印象。まあカラスミとかマツバガニとかはいいとして。あと八寸がここはいいと思う。季節を大事にしつつ京都や建仁寺 祇園 丸山（ここも行ってない）や凹町や兄弟子？の祇園 末友（行っていないので予約の際は黒岩さんに話を通した方ががいいと思うので今度伝えなきゃ）ような料理は作って欲しくないなあ。って行ってないお店を比較に出しちゃいけないよね。まずは来年祇園 末友でも行こう。
で今回は黒岩さんには申し訳ないけど奥様の黒わらび餅がメインである。
練りたてのあのすごい粘り気のある漆黒のわらび餅の風味は素晴らしいかった。かなり本気の黒わらび餅で普通の和菓子屋ではまず食べれない。わらび餅で京都の黒わらび粉100％の物でありいわゆる市販のわらび餅とは一線を画す上物である。通常のわらび粉（馬鈴薯澱粉やタピオカ澱粉や加工澱粉）ではない。蕨の根から手作業で10ｋｇからたった70ｇしか取ることが出来ない超貴重なもので（値段も上記の澱粉の蕨粉の10倍ではきかない値段。）ある。その中でも多分最上級の黒蕨の粉100％のわらび餅。皆さんが想像する半透明のわらび餅は基本的に上記の物が主流で有名和菓子屋のわらび餅だと何割か本蕨粉が配合されているものである。
懐石料理のお店とかでは出てくる可能性があるが基本的に和菓子屋ではなかなか無いであろう。出す和菓子屋あると思うけどここまでの上質の蕨餅は多分ない。あってもそんじょそこらの値段では出せないし、まず持ち帰れないし、冷蔵庫に入れることも無理な代物。
食べたいなら市販で買って自分で作るか、店内で食べれるお店に特注で注文してその場で作ってもらう以外ない（やってくれるお店があればね。）。ちなみに何軒かは100％の本蕨粉を使った蕨餅を出すお店を知っているけどここまでの漆黒の黒蕨粉のわらび餅は見た事がない。あれば教えてください。
という事でこの蕨餅は素晴らしく美味かった。あと黄粉と黒蜜もすごく上質で意外と黒蜜が素晴らしい味わいであった。値段は聞いていないけど料理も含めて25000円でやってもらったので想像してください。
御馳走様でした。
$$/08/2014
久しぶりの恵比寿 くろいわです。前回は精進料理だったので今回もそれにしようかと思ったのだが今回は鱧も食いたかったので普通に予算16000円でやってもらった。和食（懐石・会席）で20000円も30000円も料理だけではあまり使いたくはなかった（高級食材（河豚だの鮑だの松茸とかガッツリ食べる気にならん）はちょっと盛り付けてくれたら嬉しいけど。（結構我が侭））今回は気になる料理があったのだがお店に行ってご主人から聞いてから作れるなら次に頼もうと思い今回はそれは頼まなかった。
お店に伺う。（予約時間がちょっと分からなかった）
お店は相変わらず大盛況でご主人の黒岩さんも奥様もお元気そうで何よりです。
で今回は初っ端から普通の生ビールをこちらでは初であります。（ちびビールはあるけど）
献立は
お塩の麦茶
柚香のお酒
焼きはも 満願寺唐辛子 梅肉和え 煮こごり
椀物 ヒスイナスとくちこの椀
揚げ物 海老の出汁で炊いた冬瓜と海老の天ぷら
お造り 岩牡蠣 コチ タコ
焼き物 マナガツオの幽庵焼き
八寸
鮎の押し寿司
うにの酒蒸しの燻製とトマトとさつまいもとトウモロコシと出汁の効いた本葛粉の餡掛け
御飯 お味噌汁 香の物
和菓子 夏空
抹茶
なかなか上質で安定感が出て来た気がする。最近和食もちょこちょこ食べてるので少しだけ分かって来た気がするが、凄い美味いというより分かりやすい京会席と言った風情。いろいろ分かりやすく料理を説明してくれるので京都の名だたる名店に行く前にここで食べるのはありかと思います。味も料亭の感じ？な優しい味わいではあるがしっかりした味の物もあり日本酒も豊富。お値段は場所を考えると平均的な値付け？なのかな？わかりませんが（最近大丈夫？か的な値付けのお店が多いので安くは感じないかもしれませんが）
鱧はなかなか美味かった。椀はもう1摘み塩が入るとさらに美味さが広がるかなとは思ったが上品で美味かった。揚げ物、お造りともに安定して美味い。焼き物はやはり備長炭で焼く方が炭の香りがつき美味いと思うが、焼き加減は良かったしマナガツオも軽やかな味わいで醬油や味醂の味わいともマッチしていたがもう少し塩味は控えめでも良かったかな？ただ日本酒にはよく合いそう。ここはこの八寸が華やかでイイと思う。鮎の押し寿司もうまかった。ご主人の地元群馬の野菜などを使った。本葛粉に出汁を合わせた餡掛けは清涼感がよく野菜も美味く涼しげアクセントはウニの酒蒸しの燻製だろかなりこれは美味かった。本葛粉の餡もかなり良かった。
御飯も粒が立っており柔らかい味わい。味噌汁や香の物は定番の安定感。
和菓子は空豆を使った物を選択した。空豆の味わいが良く今までここで食べた中ではかなり上位。
御飯は全てお握りにして貰い家で食す。仄かにちりめん山椒が効いていて夜食にはもってこい。
抹茶も爽やか（多用しすぎ）でいい。
総評 珍味と上品な料理と日本酒を味わうお店であります。
御馳走様でした。
6回目
久しぶりになってしまったが1年ちょいぶりに伺った。今回はあえて精進料理を13000円でやってもらいたいと思ったのでその旨をお伝えして伺った。あまり細かい事は言わなかったので色々やってもらった。結構厳密にやって頂きありがたかったしまた来ようと思った。大豆の出汁を使った椀物はなかなか面白かったし、疑似料理はなかなか面白かった。今回は料理は塩味が優しめでいい感じだった。炊き合せと乳粥が美味かった。ほとんど途切れ途切れの分だがそういう事。奥様お手製の和菓子も美味いしいい心地だった。今回は懐石の方の料理を楽しんだが（お酒は飲んでしまったけど）これはこれでいい感じである。最早個人的に高級食材はそれほど食べたいとも思わないしここではちょっとだけ高級食材を使ってもらい後は季節に応じてセミオーダーで料理を作ってもらおうかなと思っている。今度はご主人が話していた。禁葷食「五葷」と呼ばれる。（ネギ、ラッキョウ、ニンニク、アサツキ、ニラを食べては行けない。）菜食の一種とか後は精進料理ではなくご主人の出身地の群馬の食材を使った料理とかいいかもしれないです。そういえばご主人と奥様は自分も気になっている飛騨高山 角正にも行ったらしいです。かなり良かったと言っていたのでこれは間違いないですね。後はもしかしたら1人だと悪いので何人かで行けた場合、胡麻豆腐を作ってもらうかもしれません。椀に関してはちょっと塩味が欲しいかなと思いますのでご主人の方に聞いて椀を塩味を強めにしてもらうかもしれません。なかなか格式に乗っ取った精進料理のお店が無いと言う話を聞きましたが、まだご主人も知らないお店があるのではと思います。今度知っている友人の聞いてみようかと思います。後は一部分に黄檗宗の普茶料理の料理とか今回も一部に精進ウナギも入っていましたが。話は変わりますが☆おめでとうございます。精進料理で行きたいお店は一乗院と萬福寺と月心寺と三光院と大徳寺一久と白雲庵あと食べログ未登録のこぬか薬師とか一如庵等があるがまだまだ深いのではと思う。もちろん味もあるだろうが味だけではなくその分かも体験するのも良いのかと思う。少し脱線したがまた行きます。
御馳走様でした。
5回目
今回は13650円コースです。高級食材はうんざりするほど食べたのでここではおみせの料理の骨格を味わえる13650円のコースがいいのではないかと思うが、値段によって内容を変えるのは仕様がないとしてカウンターでそれがもろに分かってしまうのは哀しいかな。料理は基本を押さえたものが中心で他の批評では少し幼稚に見えると書いてあったがくろいわさんご夫妻ががかなり頑張っている証拠である。今後はもっと此所でしか食べれない料理や接客をを創造していく事を期待する。味だけで考えると自分の数少ない経験をした会席料理のお店と比べるとまだ独創性が弱い気がする。椀は悪く無いが深さを感じづらい。ただその弱点を無視しても結構全うな会席、懐石の料理店と思う。
いい所
いいお酒（日本酒を中心に）がかなりそろっていて割烹のような使い方も出来る。
値段が恵比寿にしてはお手頃（個人的見解）
和食初心者には勉強になる。
和菓子が美味い（個人的見解）
奥様が綺麗（笑）
弱点
演出方気味に思える気がするとの事。（個人的に好きなんだけど）
料理の椀の弱さ。（同じ修業先が一緒の祇園 末友さんが参考になるのではと思う）
カウンターでの料理の差をまざまざと見てしまう事がちょっと辛いかな。
お酒のお値段は分かる方がいいと思う。（メニュー表を作って欲しい）
コストに転嫁してもいいから備長炭の炭を使って欲しい。
独創性がまだ弱い所がある。
最後にミシュランに乗らなかったのは残念ですが、今後色々改善していけば多分ミシュランも注目してくれると思います。晴山に対抗してくださいね。応援しております。今回はお店で予約を取らなかったのですが、また2月頃余裕ができたら予約を入れたいと思っています。
御馳走様でした。
4回目
やはり酒と珍味のお店かなとう印象、炭を使えないのは消防法やら手間やらがかなりかかるのでとの事、個人的にはもう少し落ち着いたら、焼き手を雇って場所を作って炭を使って欲しい。
3回目
黒岩さんの料理は仕事をした料理とお酒をゆっくり味わうお店かと思います。
難点はお酒のお値段が分からない(無粋かもしれませんが）メニューを書くのは面倒かもしれませんが。高級食材は美味しいとは思うのですが若干安っぽくなりやすい料理もありますね。
再訪問
追って記すが、料理もお酒も好きだな。
お酒（日本酒）が店主の黒岩氏の修業先もなかなか（料理も良さそう）だったので伺う。（今度は祇園 丸山にも行ってみないといけないな）
実は黒龍仁左衛門が飲みたかったのだが今回は品切れで、同じ黒龍酒造の黒龍石田屋を頼んだ。
色々日本酒の事を調べておけばよかった。後同じく黒龍火いら寿があれば頂きたかったが聞くのを忘れていた。
お酒の種類が豊富で色々頼めそうだ、料理も個人的に好きな感じで今後良いお店になると思う。
ちょっと不満点があるとすれば和菓子の状態があまり良く無かったかな。（若干乾いていた）
それ以外はどの料理も実直な料理で美味しかった。
奥様も料理人なんてなかなか凄いかなどちらも気さくな感じでカウンターで話しながら料理を頂きお酒を飲みいい感じで帰る。
贅沢の極みだ。
あまりお酒の事ばかり書くとお店に失礼なのかもしれないのでもう少し自重しないと行けないな。
まあ今度電話で色々お酒の事で相談してみよう（たまには飲みたいのである）
料理はコースで7700円（お野菜中心の懐石料理） 10500円 13650円 16800円 それから特別献立がある。
御馳走様でした。