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香煎茶
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鱧の椀物
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お造り
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イカと鰹
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八寸
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賀茂茄子と湯葉の椀物
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鰻を蒸したご飯
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あおさ海苔
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このあおさ海苔を蒸したご飯にのせる
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漬け物
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デザート：苺とアボカドババロア
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ここから→夜13000円コース
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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
京都市四条烏丸にある京料理店。
ミシュランでも星がつく名店、としても知られる。
２０年以上も前から時々訪問し、京都で食事といえばほぼこちら、という程である。
今回はお昼の５０００円のコースを予約し、相方と訪問。
いつも季節を感じさせるお料理の数々は感心し、感動するほど。素晴らしい。
細かな解説は省略。画像をご覧下さい。
改めて「桜田」の魅力は何か、と考えてみる。
お料理のレベルの高さは勿論、である。これはいつ行っても感心させられる。
味といい、盛りつけといい、季節感の演出といい、非常に優れている。
しかし、それだけだろうか？
私は京料理のお店でありながら肩肘張らない気楽さもよいのでは、と思っています。
京都の料亭・割烹は｢一見さんお断り」のお店が多い。
しかし、桜田は一見さんを断らない。電話し席が空いていれば受け入れてくれる。
確かに、時々場にそぐわないお客もお見受けするが、一見さんをお断りするだけで、本当にお店の品格は維持できるのか？
私は疑問に思う。
お店の雰囲気や場の空気をお客自身が学んでいく事も大切な事だ、と思う。でも、その機会がなければ、それすらも叶わない。
未来のお客を育てていく事も重要な事だ、と思う。私も桜田に日本料理・京料理の素晴らしさを教えてもらった。
そして、桜田自身も静かにではあるが順調に次の世代に移行しているようで、とても喜ばしい事だ。
次の世代にも伝えていきたい名店だ。
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再訪です。１月末で閉店、と伺い慌てて予約しました。
夜、相方と訪問。夜は久しぶりの訪問。本当に久しぶり。
桜田の良さを知るためにはお昼の５０００円で十分、とも思っていたので最近は相方の事情もあり、お昼ばかりの訪問でした。
今回、本当に残り少なかった席を確保できたのです。有り難い事です。
夜の１３０００円のコース。お昼とは別格の圧巻の内容でした。もう少し夜に伺えば良かった、後悔してます。
京懐石でありながら肩肘張らない所が大好きでした。
２０年以上、京都で和食＝桜田でした。それくらい、気に入ってました、この浮気性の私が。
そんな桜田が・・・・・・ようやく他のお店にも行ける、と喜ぶべきなのでしょうか？
お店を去る時、ご主人と女将さんのいつものお見送りで、ご主人から閉店の事情を教えて戴きました。
女将さんからは「近くでうちに居たものがお店を開いております」と名刺を戴き、お弟子さんのお店を紹介して貰いました。
桜田の胞子は、近くで花開かせているようだ。何か、嬉しいですね。
さぁ、次へ進みましょうか。