-
紅芋酢ソーダ（260円）
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-
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自家製麦茶（有機はだか麦使用）ピッチャー600ml（515円）
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-
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-
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-
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-
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-
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-
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-
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-
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-
横から
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ウマヅラハギハギの肝と無花果の胡麻和え
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マッシュルームの茶碗蒸し
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-
横から
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アマダイの薄造りにカワハギの煮こごり
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-
横から
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-
ちゃいろまるはたと天然まいたけの椀
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-
横から
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-
松が浜焼き 松茸を鱧で巻いた料理
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栗おこわ 白エビ
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-
横から
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鹿カツの牛蒡餡掛け
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-
横から
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-
松茸御飯
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松茸御飯 香の物
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-
横から
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-
胡麻のアイス 梨添え
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-
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桃のジャム（540円）と渋皮煮栗（750円）
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-
サントリープレミアムモルツ（720円）
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牡蠣を蒸したものを蕎麦粉を付けて揚げたもの 青大根と紅芯大根
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-
白味噌のお雑煮
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-
クエのお造り
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-
マナガツオの焼き物
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-
カリフラワーとコッペガニのおしのぎ
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-
鮑 クワイの餡かけ
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-
穴熊と野菜たち
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-
穴熊鍋
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-
穴熊たべました。
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-
カラスミ蕎麦
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-
黒豆御飯と香の物
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-
おうふく茶のソルベ
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-
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-
しめ鯖
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-
茶碗蒸し
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-
お造り
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-
ぐじ
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-
鰹
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-
甘鯛とお麩の椀
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-
炭
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-
ブリを焼く前
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-
ブリを焼いています。
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-
ブリの塩焼きと酢で味付けしたお粥
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-
ブリの塩焼きアップ
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-
海で捕れた鰻（高級食材）
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-
海の鰻アップ
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-
鰻と牛蒡の鍋
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-
鰻と牛蒡（アップ）
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-
スッポンとなんだっけ？
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-
御飯
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-
御飯と香の物
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-
お酢のアイスとリンゴ
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-
最後の水物は選択制
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-
ズッキーニすり流しにウニとトマト
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-
アップ
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-
天然の鳥貝
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-
このまま焼くのかな？
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-
椀物
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-
からすみに鮑、白キクラゲ、ズッキーニの椀物
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甘鯛と石鯛と鳥貝と鳥貝の肝（肝が甘くて美味い）のお造り（土佐醤油とわかめ塩で）
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-
甘鯛と石鯛のお造り
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-
鳥貝と鳥貝の肝のお造り
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-
鳥貝と鳥貝のヒモの焼き物
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-
アップ
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-
焼倒した鱸の塩焼きにトマトとビールで作ったつけ汁
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-
アップ
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-
夏野菜の蒸煮、蛤のエピス、青紫蘇のジュレ
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-
アップ
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-
万願寺唐辛子と賀茂茄子とあこう（赤魚鯛）のスープ仕立て
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-
アップ
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-
角度を変えて
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-
すだち牛の腿のまるしん
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-
アップ
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-
香の物
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-
蓮根餅に和三盆で炊き上げた小豆をのせ抹茶のソースを掛けて
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ゼンマイと赤貝だったかな？
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アップ
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椀
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カタクリだったかな？
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鱒とクレソン
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締め鯖
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鮑と鮑の歯
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香の物、御飯、汁物
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ノドグロの燻製の塩焼き（眉唾物）
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くじの刺し身
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窯の中の御飯
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アップルタイザー
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熟れ鮓
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胡椒とマッシュルームと栗の茶碗蒸し
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お造り
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お造り
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器の数々
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ここで蟹を焼く模様
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蟹
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カニビル多し
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お造り
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蟹の爪
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ひれ酒ならぬ爪酒
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十割そばとかき揚げ
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かにみそ
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芋
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津田かぶと香の物
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蟹の子と身の御飯
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ソルベ
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残りはおにぎりにしてもらいました。
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香の物
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縄屋
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御庭
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お皿
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お皿
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御店から観た御庭
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名前を読み間違えたお酒
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読み間違えただけでなく忘れてしまった。。。
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お茶
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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
$$/10/2016
七回目の訪問
細かい内容は記憶していません。
抜群の安定感でまた来たいけど、悲しいかな京都からも遠い。
御馳走様でした。
六回目の訪問
お久しぶりの訪問です。またまた1年位経ってしまったのかなと思います。遠いからなかなか来れません。
メニュー
ウマヅラハギハギの肝と無花果の胡麻和え
マッシュルームの茶碗蒸し
アマダイの薄造りにカワハギの煮こごり
ちゃいろまるはたと天然まいたけの椀
松が浜焼き（松茸を鱧で巻いた料理）
栗おこわ 白エビ
鹿カツの牛蒡餡掛け
松茸御飯
香の物
胡麻のアイス 梨添え
（11880円）
日本酒
玉川 生酛純米 木下酒造 久美浜町 半合（515円）
サントリープレミアム（720円）
合計（14405円）
東京なら多分1.5×値段ではないと食べれないかもしれない内容です。
近ければと思いますが、場所が京都でも一番北の方で、天橋立の近くだから仕方ないのかと思います。
味はやはり吉岡さんは天性の才能を持っている方かと思います。
肉料理は前回まではちょっと不満がありましたが今回の鹿かつの美味さにもはや死角はないのではないかと思います。以外とデザートの胡麻のアイスが美味かった。ちなみに魚には前から全くの死角はありません。
美味かったです。1人で津居山ガニを一杯食いに行くのが夢です。
御馳走様でした。
五回目の訪問
今回は穴熊（イタチ科の哺乳類）で熊ではないを食べに来た。
1年ぶりくらいの訪問。この間感じた違和感はやはりと思った日だった。
このお店は個人的にお肉はあまりやらない方が良いのではと思ったまだちょっと経験が不足している気がする。やはり魚と山菜のいいお店であると思う。お肉はその次に手をかけて行けば良いのではと思った。
今回の料理11000円
牡蠣を蒸して蕎麦粉で揚げたもの 青大根と紅芯大根が添えられています。これがまた美味い事、美味い事。白眉
白味噌のお雑煮 像に食っていなかったので今年初雑煮。心も身体も温まる。
クエのお造り 身が厚くて濃厚で脂も美味い。白眉
マナガツオの焼き物 これも脂が美味い。焼き加減、塩お加減が絶妙。白眉
コッペガニ（香箱蟹）とカリフラワーのおしのぎ コッペガニが濃い。カリフラワーがサクサク。白眉
鮑 慈姑の餡かけ 鮑の食感が凄く。慈姑の餡かけが優しい味わい。白眉
穴熊鍋 穴熊は去年に食べたがここのはちょっと厚めに切っておりもう少し薄く切った方が良い様な気がした。
カラスミ蕎麦 これは幸村でもやっているものだがちょっとアレンジがあってあちらのは食った事ないけど、贅沢な蕎麦だった。
黒豆御飯 黒豆御飯が美味くて2杯もお替わりをしてしまった。白眉
香の物
おうふく茶のソルベ 面白い味だった。
また伺いたいお店だ。肉のレベルアップを期待しております。
御馳走様でした。
四回目の訪問
今回は魚中心の御料理です。鯖、鰹、甘鯛、鰤、鰻と素晴らしい料理でした。個人的に美味しかったのは最初のしめ鯖とお造り（鰹と甘鯛）とスッポンの料理かと思います。酢でしめた鯖がなかなか精彩。鰹はかなり脂がのっていて。甘鯛は餡かけ上のタレとの相性が素晴らしく、鰤は絶妙な焼加減、鰻と牛蒡の鍋は鱧の骨切りをされたような身と牛蒡の相性が抜群、スッポンは心地よい弾力
四回目で1番全体のバランスがいいなと思った料理構成でした。
また行きたいと思います。
御馳走様でした。
ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
三回目の訪問
今回は急遽、天然の鳥貝が入ったとの事。伺う直前に聞いて楽しみであった。今回は特にお造りが素晴らしかった。鳥貝の肝や天然の鳥貝や甘鯛、石鯛、アコウのスープも美味かった。肉も積極的に出すようであり更に今後が楽しみなお店である。椀物はズッキーニにが気になったが美味い。鱸は悪く無いがかなり淡白なお魚でちょっと難しいかもしれない。ズッキーニのすり流しも爽やかでウニの濃厚さとトマトの酸味で美味くまとまっている。牛肉はちょっと塩っぱいかなと思ったが、御飯が進む。最後の蓮根餅は素晴らしく美味しくてもう１つ食べてくなった。肉も出すようだが、ここは海の幸と山菜の料理がとても素晴らしいと思う。
また伺う。
御馳走様でした。
再訪問
今回はお昼に伺いましたがこの間の蟹より寧ろ印象が素晴らしい気分で料理を食べていました。
どれも素晴らしい御料理でしたが特にノドグロが自分の中では1番美味かったです。自家菜園のお野菜に山で取れた筍や蕨、クレソン甘野老、片栗、ウルイ（大葉擬宝珠）近くの海で取れた魚の数々。鮑や鮑の歯、ぐじ、鱒、ノドグロなど素晴らしい山海の幸を無駄無く堪能していい気分。
また伺います。
御馳走様でした。（正しく言葉の通りの御馳走です）
高台寺和久傳
室町和久傳
紫野和久傳 京都本店
京都和久傳
http://www.wakuden.jp/index_pc.html
まだ自分はどの和久傳にも行った事が無いが、こちらのお店のご主人は京都和久傳のご出身との事。
蟹の季節との事で伺う。
良い食材に良い職人。まさしく王道のパターンである。高台寺和久傳でも「蟹焼」を季節限定でやっているようだが、値段的にはこちらの方がお得な気もする。（高台寺和久傳の「蟹焼」を食べていないので何とも言えないが）
ただ事実として蟹は美味かった。
個人的な感想だが、こちらの方がより鮮度の良い蟹が食べれるかと思う（よく分からんけどね）。
合間の料理も素晴らしく。色々食べてみたいなと思う。
和久傳は結構創作的な和食も作るようである。こちらで食べた料理も面白い組み合わせの和食が出て来たが、前にもやっていたとの事。
和久傳は最初どこに行けば良いかな？
にしても美味い懐石のお店だった。
また伺う。
また書く事もあると思うからこれまでに。（いい加減だな自分）
ご主人、奥様、女将さん御馳走様でした。