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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
比良山荘。春は花山椒鍋、夏は鮎、秋は松茸、冬は熊鍋(月鍋)。やはり1番のおすすめは熊か松茸。
今回は非常事態宣言下でしたが、個室で感染リスクは低いと判断し伺ってきました。
個室は広くお庭も小川が流れており非常に贅沢な作り。
今回は月鍋コースをお願いしました。
前菜は氷魚(鮎の稚魚)、すっぽんのカツレツ、猪肉、鮎の熟鮓、蕗の薹の天ぷら、花豆、卵黄味噌漬け。鮎の熟鮓は熟成具合が絶妙。蕗の薹は春の訪れ。
鯉の白子茶碗蒸し幻のきのこ香茸のジュレがけ
香茸の香りが芳醇。
お造り 鯉刺し 鰻の焼き霜 鹿肉
毎回思うがここの鯉刺しは全く臭みなし。鯉というとあちこちの川で見られるが、実は江戸時代は将軍しか食べてはいけない高級魚だった。今も中国では高級魚として認知されている。臭みが玉に瑕だが、ここの鯉は全くなし。しかも歯応え抜群で脂乗りもあり。 鰻も焼き霜ながら刺身でいただく。美味！！
熊鍋
野ゼリ、ネギ、大なめこと脂の美しい熊肉と猪肉をいただく。脂の甘みが唯一無二。
最後に栃餅 木の実ならではの素朴な味わい
最後の締めはうどんか自然薯雑炊を選べるが、迷っていると「少量になりますが両方お出ししましょうか？」と嬉しいお気遣い。
うどんは太さも硬さもちょうど良く、熊肉の出汁が美味。雑炊は米に熊出汁が染み込みウマウマ！自然薯のトロミも◎
デザート トンブリアイス 蕗の薹シャーベット
山奥でいただく山の幸を存分に味わえ、それでいて素材の質もトップレベル。京都近辺だからこそ味わえる山野辺料理。ガッツリオススメですよ！