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看板
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外観
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梅ジュース
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先付
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月桂冠純米吟醸酒
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椀物
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鱧・茄子
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お造り
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本鮪・剣先イカ・鯛
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強肴
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牛しゃぶ&焼きイチジク
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八寸
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鰆の幽庵焼き・天然鰻
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春菊のお浸し
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サンマ寿司
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焼物
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鮎の煎り代
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太刀魚&冬瓜中華風
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★★★★★投稿時マイランキング9位★★★★★
今回ご紹介するのは、惜しまれながら閉店した名店『桜田』のDNAを継承する日本料理店【弧玖】のレビューです。(食べログ投稿時3・96)
青春18きっぷを利用した山陽路~京都の2日目の夕食は、西陣から市バスで西の賀茂川と東の高野川が合流する出町柳にある日本料理店【弧玖】に足を運びます。
今回の旅行も事前調査も無い行き当たりばったりの気ままな旅で、唯一事前に予約したのがお昼に利用した【こだん宮ざわ】と今宵お世話になる【弧玖】と米原駅の駅弁です。
店内はカウンター席9席と個室のテーブル席とこじんまりまとまった京都らしいお店です。
店主の前田 翔(まえだ しょう)氏、食通の方々から惜しまれ閉店した【桜田】で、8年半みっちり修業され【桜田】の技や味を受け継ぐ若き注目の料理人で夜のコースはおまかせのみで、本日は¥20000(別途税・サービス料15%)との事。
さっそくカウンター席に座り各方面から評判の良い前田氏の感性豊かな料理を待ちます。
先ずは喉を潤して下さいという事で梅のジュースが提供されます。
【先付】
振る舞い酒 月桂冠(純米吟醸酒)
五島列島産ノドクロ・平茸・銀杏のポン酢ジェレ掛け
【椀物】
鱧と茄子のお椀・・・鱧からの出汁が絶品の椀物
【向付】
長崎対馬産170㌔本鮪・長崎産剣先イカ(シロイカ)・淡路産鯛
【強肴】
鹿児島牛のしゃぶしゃぶ&無花果 胡麻タレ掛け
【八寸】
リンドウ・吾亦紅・ススキの装飾花
鰆の柚庵焼き・琵琶湖の天然鰻・栗の甘露煮・白和え・イクラ
サンマ寿し・だだちゃ豆・菊菜のお浸し・菊芋
【焼物】
鮎の煎り代 蓼酢 大根おろし
【箸休め】
太刀魚&冬瓜 中華風仕立て
【鍋物】
由良産鱧の土鍋仕立て ポン酢醬油で
【お食事】
大樅茸(オオモミタケ)の土鍋ご飯 滋賀県産キノヒカリ米
香の物
【水菓子】
クリームブリュレ 山梨県産桃 葡萄
柿きんとん お薄
以上が本日のおまかせの内容です♪
ここからが食後の感想ですが、流石に店主の前田氏は名店『桜田』で8年半修行されただけの事はあり、正統派の美味しい日本料理を味わえました(^^♪
虫籠で覆われた先付のノドクロや鱧の椀物など最初から美味しさ全開です♪
向付の鮪も対馬産の170㌔のはえ縄とまるで銀座の高級鮨屋並みの美味しい鮪などサプライズな逸品(@_@)
鹿児島牛のしゃぶしゃぶ風も大変美味しかったのですが、特にコース中盤で供される八寸の美しさは前田氏のセンスを伺わせる一皿で失礼ながらお昼に食べた同じミシュラン★【こだん宮ざわ】とは昼・夜の違いはあれど余りにもレベルが違いすぎます。
お食事で用意された大樅茸も標高2000m付近に自生する幻の茸で、松茸ほど香りはありませんが味は美味しく初めて大樅茸を頂きました。
最後の水菓子まで全て美味しく大満足の夕食(^0^)
食べログで評価が【ごだん宮ざわ】が4・00超えしているのに【弧玖】が4・00越で無いのが不思議なぐらい素敵な内容で、ランチの欲求不満が全て飛んでいき心地よい京都の夜を過ごしました。
「ご馳走様でした」