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天茶
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大根の皮の漬物 牛蒡のきんぴら
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海老のサンドイッチ
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キス
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ふきのとう
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才巻海老
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茗荷
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白魚
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こごみ
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大葉を巻いたイカ
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さやえんどう
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才巻海老（２回目）
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獅子唐
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鱧
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アロエの穂先
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空豆 グジ
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隠元
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稚鮎
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アスパラ
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ヤングコーン
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才巻海老（３回目）
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芋天
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芋天用の…と…
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アイスクリーム
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テーブルウェア
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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
祇園にある天ぷらのお店、京星へ行ってきました。
思いつきで京都へ行くことにしたので、懐石のお店が見つからず…。懐石でなく、天ぷら専門なら空いているのでは、と思いこちらのお店へ。銀座のお店が三ツ星になったこともあり、気になっていたのですが、夜コース\31,500は予算的にハードなので躊躇していたところなのでした。
花見小路と反対側の区画の大きな道路を中に少し入ったところに、お店はあります。祇園のバス停ならわかりやすいのですが、バスの路線を乗り間違って、河原町四条（しかも鴨川の向こう側）で降りる羽目になったので、行くまでが辛かったです。
お店は当然カウンターのみ。大将とそのお母さんが二人で回していました。お母さんが多少おっちょこちょいなのですが、物凄く頑張っています。大将は仕事に厳しそうなのですが、お父さんが相当厳しかったそうで、塩と油のレシピ以外は教えてくれなかったそうです。職人なら教わるのでなく、盗めということだそうで。今日びのサラリーマンには、あり得ない教育方針ですね…。
10kコースでこれだけ出ます。
衣はクリスプな感じではなく、ほぼ素揚げに近い感じですが、素揚げだとタネに油が残ってしまうので、純粋にタネを味わうための衣、と言った感じ。天茶用の掻き揚げはしっかりめに揚げてありますが、それ以外は完璧だと思います。芋天のアレンジも、面白いです。
日本酒は辛めのものが３種。李白と〆張鶴と…何だったかな。天ぷらを美味しく食べるための酒、という位置づけのようで、ふつうの和食の飲み方とは変えたほうが無難です。
それにしても、真面目な大将の一流の仕事を、酒を飲みながら楽しめるなんて贅沢なお店です。秘伝なだけあって、油の切れは素晴らしいし、塩も大抵何のネタにでも合います。３合飲んで14k。サービスは乗ってないかな？天ぷらというジャンルに躊躇していたのですが、勝負するならこういう店が良いのでしょう。