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雲子2016.11
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雲子2016.11
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シイタケ2016.11
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松茸と鴨の土瓶蒸し2016.11
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松茸と鴨の土瓶蒸し2016.11
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早瀬浦 特別純米 夜長月2016.11
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鯛、カマス、アオリイカ2016.11
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塩水ウニ2016.11
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琵琶湖産モロコ 二杯酢2016.11
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琵琶湖産モロコ2016.11
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永寶屋 辛口純米 秋あがり2016.11
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秋刀魚の小袖寿司2016.11
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浜名湖産白焼2016.11
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浜名湖産白焼2016.11
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甘鯛の酒蒸し2016.11
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甘鯛の酒蒸し2016.11
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香箱蟹2016.11
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秋鮭のキノコの炊き込みご飯2016.11
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秋鮭のキノコの炊き込みご飯2016.11
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秋鮭のキノコの炊き込みご飯2016.11
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香の物2016.11
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ピオーネ、柿2016.11
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京都丹波産大納言どら焼き2016.11
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生ビール2016.7
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アサリと夏野菜の冷製スープ2016.7
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伏見甘長唐辛子2016.7
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早瀬浦 極辛 純米酒2016.7
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結びキス、ふくさ豆腐、小メロンのお椀2016.7
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コチ、大分産天然車海老のお造り2016.7
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余市の塩水ウニ2016.7
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鱧の落とし 梅肉2016.7
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鱧の落とし2016.7
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月山 涼夏 純米酒2016.7
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長良川の郡上鮎と車海老の頭2016.7
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アジの小袖寿司2016.7
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アワビの刺身、アワビの歯 肝ソースで2016.7
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アワビの刺身、アワビの歯2016.7
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芋焼酎（赤兎馬）水割り2016.7
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鱧の卵2016.7
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鱧と湯葉の柳川2016.7
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メジマグロのたたき2016.7
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焼き雲丹と毛蟹2016.7
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香の物2016.7
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蛸と里芋の炊き込みご飯2016.7
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蛸と里芋の炊き込みご飯2016.7
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2016.7
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フルーツ（サプライズ仕様）2016.7
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わらび餅2016.7
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卵豆腐じゅんさいがけ2016.5
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北海道産ホワイトアスパラガス2016.5
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寫楽2016.5
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淡路島の新玉ねぎのすり流し 鯛の白子、うすい豆入り2016.5
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福祝2016.5
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塩水ウニ2016.5
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マコガレイ アオリイカ ボタンエビ2016.5
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月山 涼夏2016.5
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琵琶湖の稚鮎2016.5
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琵琶湖の稚鮎2016.5
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穴子寿司のちまき2016.5
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穴子寿司のちまき2016.5
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獺祭 スパークリング50：2016.5
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獺祭 スパークリング50：2016.5
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粟麩の利休焼き2016.5
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湯葉の蕎麦仕立て2016.5
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蒼空2016.5
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長万部のホッキ貝2016.5
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濃厚な出汁2016.5
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徳島県産の岩ガキ2016.5
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炊き込みご飯2016.5
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桜海老と新じゃがいもの炊き込みご飯2016.5
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桜海老と新じゃがいもの炊き込みご飯2016.5
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香の物2016.5
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山形の佐藤錦2016.5
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白あんをどら焼きのような生地で包んだ和菓子2016.5
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2016.1
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空蒸し2016.1
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今宵のオススメの黒龍シリーズ2016.1
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雲子2016.1
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黒龍しずく2016.1
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京都のお雑煮2016.1
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ヨコワ、ヒラメ2016.1
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塩水ウニ2016.1
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寫楽2016.1
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ぐじの若狭焼き2016.1
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鯖の小袖寿司2016.1
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アワビの共和え2016.1
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アワビの歯2016.1
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聖護院大根と薄揚げの煮物2016.1
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赤兎馬の水割り2016.1
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クジラの叩き2016.1
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不二才の水割り2016.1
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ボタンエビと毛蟹と松の実和え2016.1
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鰤の炊き込みご飯2016.1
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鰤の炊き込みご飯2016.1
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鰤の目玉2016.1
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香の物2016.1
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あまおう2016.1
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最中2016.1
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ソシアル赤坂ビル4F
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ウズラの叩き和え 大黒しめじ
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竹岡 鰤、鯛、ボタンエビ 塩水ウニ
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牡蠣の松前焼 牡蠣と焼き昆布汁
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ノドグロの小袖寿司
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アワビの歯
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新政
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海老芋煮
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福岡産黒毛和牛 京都の赤カブ
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毛蟹
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鯛の土鍋ご飯 赤出汁
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丹波の大納言
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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
【再訪】 ２０１６．１１
前回と同じグルメな友人夫妻と家内の4名で花金訪問。
カウンターにていつもの15,000円コースの晩秋の詠月を堪能しました。
雲子
大分県産シイタケ
松茸と鴨の土瓶蒸し
鯛、カマス、アオリイカ、塩水ウニ
琵琶湖産モロコ
秋刀魚の小袖寿司
浜名湖産白焼
甘鯛の酒蒸し
香箱蟹
秋鮭のキノコ（たもぎ茸、舞茸、シメジ、エノキ）の炊き込みご飯
ピオーネ、柿
京都丹波産大納言どら焼き
日本酒は早瀬浦 特別純米 夜長月（福井)、永寶屋 辛口純米 秋あがり（福島）を頂きました。
〆は赤兎馬の水割りで。
毎度のことですがお腹いっぱい。
ふっくらと焼き上がったモロコはお初でした。二杯酢で頂きます。
ほろ苦さ、、日本酒が進みました。
白焼は蒸してない焼きのみ。肉厚で弾力ある身質が素晴らしい。
香箱蟹は内子、外子、味噌、脚身と全て。短い貴重な冬の味覚です。
柿がまた甘くて、焼き立てどら焼きも秀逸。
やっぱり詠月は美味しいなぁ。
ただ今回は魚介ラインナップばかりだったので魚介以外の変化も欲しかったかな。
次回も楽しみに伺おう。ご馳走様でした。
【再訪】 ２０１６．７
グルメな友人夫妻と家内の4名で花金訪問。
カウンターにていつもの15,000円コースの夏の詠月を堪能しました。
アサリと夏野菜の冷製スープ
伏見甘長唐辛子
伏見甘長唐辛子と明治期に伝来したピーマンとの交雑で生まれたのが万願寺唐辛子だそう。
結びキス、ふくさ豆腐、小メロンのお椀
旬のキスに玉子豆腐。優しいお出汁です。
コチ、大分産天然車海老のお造り 余市の塩水ウニ
夏の河豚と称されるコチ。ぷりぷりの食感。淡白ですが甘みがあります。
天然ものは夏から秋にかけて旬と言われている車海老。しかも活きている車海老。
鱧の落とし
湯引きしたての温かいままで。梅肉も良いが山葵醤油で鱧本来を味わいました。
長良川の郡上鮎と車海老の頭
タデの葉と一緒に酢で頂きます。日本酒が合いますね。
アジの小袖寿司
脂の乗ったまろやかな甘みと酢の香りが心地良く口の中に広がりました。
アワビの刺身、アワビの歯
肝ソースまたは塩で。コリッコリ。
鱧の卵
軽く醤油をくぐらせた程度。これも日本酒ですね。
鱧と湯葉の柳川
鱧、湯葉、ゴボウ、玉子のバランスが最高の一品。原了郭の黒七味の香りも爽やかです。
メジマグロのたたき
本マグロ（クロマグロ）の子供。無駄に脂っこくなくサッパリとした味わい。
焼き雲丹と毛蟹
蛸と里芋の炊き込みご飯
ホクホクの里芋とご飯一粒一粒に蛸の旨味が詰まっていて生姜がほんのりアクセントに。
フルーツ（サプライズ仕様）
わらび餅
生ビールで乾杯後は女将にオススメ夏酒を。
早瀬浦 極辛 純米酒（福井）、月山 涼夏 純米酒（島根）。〆は芋焼酎（赤兎馬）水割りで。
個人的にアワビ刺身と焼き雲丹が少し重たかったけど、
どれも素材の持ち味を際立てるシンプルな夏の京懐石。味付けも薄味で上品。
友人夫妻も大満足で次回は秋の詠月を楽しもうと約束です。
また今回はまさかの誕生日サプライズの演出がありました。
何気ない会話から誕生日を覚えてくださっていたなんてビックリです。久々の感動。
心温まるサービス。大将＆女将さん、ありがとうございました。
【再訪】 ２０１６．５
高校時代の仲間3名を誘い会社帰りに4ヶ月ぶりの訪問。
現在は12,000円、15,000円、18,000円の3コース。
今回も真ん中の15,000円コースをカウンター席で堪能しました。
卵豆腐じゅんさいがけ
黄身が濃いオレンジ色の大分県産卵・蘭王。濃厚な旨みに優しい口当たり の一品目。
北海道産ホワイトアスパラガス
ジューシーで甘い。
淡路島の新玉ねぎのすり流し 鯛の白子、うすい豆入り
ひんやり美味しく喉越し最高です。旬の鯛の白子の旨みも堪りません。
塩水ウニ マコガレイ アオリイカ ボタンエビ
どれも肉厚で身がしっかり。
琵琶湖の稚鮎
蓼の葉と酢で。ほのかな苦味は酒が進みます。
穴子寿司のちまき
5月という事で。穴子は柔らかく上品な味付。
粟麩の利休焼き
利休焼きとは胡麻で作ったタレを塗った焼き物のこと。粟麩の甘さがマッチして美味。
湯葉の蕎麦仕立て
つけ汁に有明海苔と一緒に付けて頂きます。湯葉をこんな食べ方は初めてでした。
長万部のホッキ貝
軽く湯通しした大きなホッキ貝です。濃厚な出汁を一口ずつ。旨味が広がります。
徳島県産の岩ガキ
ぷりっぷりの大粒でクリーミー。
桜海老と新じゃがいもの炊き込みご飯
桜海老の豊かな風味とホクホクのじゃがいも。
また香の物の春キャベツが甘い。
山形の佐藤錦
初夏の味覚。さくらんぼの王様。
白あんをどら焼きのような生地で包んだ和菓子
作り立てで温かく、白あんのミルキーな甘さがほっこりです。
生ビールで乾杯後、寫楽（福島）純米吟醸、福祝（千葉）辛口純米酒、月山（島根）涼夏 純米吟醸、
獺祭（山口）発泡にごり酒 スパークリング50、蒼空（京都）純米酒 美山錦、
〆に中々の水割りを数杯頂きました。
素晴らしい料理とお酒に岩崎夫妻のおもてなし。
今回も人生をより楽しんでいるような時間を過ごせました。
また次回も楽しみ。
【再訪】 ２０１６．１
先月初めて伺ってからお気に入りになってしまい、早速家内を誘って新春詠月へ。
この度も岩崎ご夫婦の温かいおもてなしと素敵な京料理を存分に堪能できました。
空蒸し
何の具も入らない卵と出汁だけの茶碗蒸し。梅肉を乗せていますが基本お出汁だけの勝負の逸品。
雲子
軽く炙ってあることで絶妙な歯触りとクリーミーな味わいが最高です。
京都のお雑煮
正月らしい一品という事でこちら。小芋、お餅が入った白味噌ベースのお雑煮。
白味噌は京都の名だたるお店で使われている山利のもの。
小芋とお餅しか入っておらずいたってシンプル。ほんのり甘くてホッとするような温かさがありました。
この美味しさに嫁、絶賛していました。今回のベスト1だそう。
ヨコワ、ヒラメ、塩水ウニ
お刺身は松前の醤油、呉の塩、ポン酢で頂きます。
ヨコワはクロマグロの若い魚で関西地方の呼称だそう。地方によって色んな呼び名があるんですね。
詠月の塩水ウニ、今回も美味しすぎました。
ぐじの若狭焼き
ぐじとは甘鯛のことで今回のは山口県仙崎産。うろこをつけたまま焼いていく調理だそう。
香ばしく身は柔らかくホクホク。上品な甘さがあります。
鯖の小袖寿司
かなり肉厚ですが上品な塩梅です。
アワビの共和え
コリっした食感が爽やかな北海道の黒アワビの身に肝を和えたシンプルかつ贅沢な逸品。
そして今回もアワビの歯。
聖護院大根と薄揚げの煮物
自家製の柚子胡椒が辛かったけど、優しいお出汁です。寒いシーズンに温まる最高の一品でした。
クジラの叩き
肉厚の一切れの表面を軽く焼いております。ただ少し臭みが気になりました。
ボタンエビと毛蟹と松の実和え
プリプリ食感が抜群のボタンエビは大ぶりの身で濃厚な甘さ。
そこへ風味の良い毛ガニのほぐし身の甘さもプラスされ。
口の中へとろけるように広がっていきました。
鰤の炊き込みご飯
前回の鯛同様に、頭丸ごと炊き上げています。女将さんがせっせと骨を取り除いています。
脂の乗った寒鰤。ご飯がしっとりして旨味もたっぷり。
鰤の目玉は嫁が平らげました。
あまおう
福岡産。ジューシーで濃い。
最中
京都の大納言を手作りで練りあげた餡。柔らかく、あっさり。
生ビール後は冷酒で黒龍しずく、写楽。続いて焼酎芋の水割りで赤兎馬、不二才を頂く。
週末はビルのスナック群はほとんど営業してないんですね。
カラオケBGMも聞こえずで。
最後にはホッカイロを頂いたりと嫁もお気に入りのお店となりました。
まさに大味必淡の岩崎氏の逸品。
また旬の食材を使った美味しい京懐石を味わいに来たいと思います。
【初訪】
12月初旬。
赤坂見附駅より徒歩3分ほどにありスナック、クラブが占める雑居ビルの4階。
フロアー案内板に表示された赤坂詠月は和風スナック？と思わせるほどのスナックビルです。
EVで4階に降り、右手奥にあります。着物姿の女将さんが出迎えてくれました。
L字カウンター4席の奥に4人用テーブル1卓、2人用テーブル1卓のみ。
白木の清潔感いっぱい和内装ですがかなりこじんまりとしています。
大将の目の前のカウンター席に案内されスタートです。
隣席とはゆったりしているので寛げます。
大将の岩崎氏は京都あじ花で修業。その後六本木で店を任されてから独立。
オープンして5年ちょっとだそうです。
当初は色々と苦労されたようですが今では予約必須の日本料理店。
グルメな友人と15,000円のお任せコースを予約。
朝築地で仕入れるその日の大将お任せを楽しみに来店しました。
若いお弟子さんが一人サポートしています。
雲子（鱈の白子）
大分産しいたけ焼き
ウズラの叩き和え 大黒しめじ
竹岡 鰤、鯛、ボタンエビ 塩水ウニ
牡蠣の松前焼 牡蠣と焼き昆布汁
ノドグロの小袖寿司
煮アワビ 肝ポン酢 アワビの歯
海老芋煮
福岡産黒毛和牛 京都の赤カブ
毛蟹
鯛の土鍋ご飯 赤出汁 香の物
鯛の目玉
丹波の大納言
うすはりピルスナーに入った生ビールで乾杯後、
写楽（福島）、福祝（千葉）、八兵衛（三重）、新政（秋田）、中々の水割り。
日本酒の銘柄を変えるごとに好きな杯を選びます。
メニューにない日本酒も色々と並べて頂きました。日本酒は充実の品揃えです。
どの料理も派手さはないのですが、大将自ら市場で吟味した素材で季節を大切にした一品。
素材の魅力を引き出す必要最小限に手を加えた調理。
決して薄味一辺等ではなく、大将独自の味付けやバランスが好みでした。
またどこからかカラオケの音がBGMになるのも含め、堅苦しくない雰囲気もイイです。
毎日一回転のみなのでゆっくりもできるし。
優しい女将さんの接客が何とも心地よく、物腰柔らかい大将との会話。
初めてのような感じを受けないお二人のおもてなし。すごく居心地の良さを感じました。
帰りは大将女将のご夫婦からミカンを頂き、EVが閉まるまでお見送り。
そんなこんなで次回の予約をとって店を後にしましたが、
お土産にした鯛の土鍋ご飯は翌朝に旨味が増しており飲むように頂いちゃいました。
さて写真ですが、SDカードがしっかりセットされておらず一枚も撮れていない、、。
辛うじてiPhoneで撮った何枚かをアップしておりますのでご参考に。