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ビルの前に出ている看板
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お２階の黒い扉を開けると・・店名のサインが見えました
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セッティング
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カウンター内
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ラベンダーティー
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この日のメニュー
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与謝野米｀季’
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穴子とアオサのリゾット
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小さなストーブ鍋の中には・・
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桜鱒
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初夏
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トマトと西瓜とビーツのスープ キャビア添え
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鱧
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ズッキーニのフリットと鱧 ソースもズッキーニを使って
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ホタテ
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バターしらすと合わせて
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焼き立てアッツアツ ライ麦の自家製パン
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牛蒡茶
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甘鯛とツルムラサキ
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但馬牛 ソースは茄子で 白っぽいダイス状のものは水茄子のサラダ
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お肉料理のカトラリ 日本の職人さんの手掛けたもの
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カウンターの全長は10メートル 他にお客様が2組いらっしゃったので全景は撮れず
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メニューにのっていないチーズのデザート
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添えられたジャムは３種類（苺・三宝柑・キウイ）から選べました 私は三宝柑で
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パプリカとカンパリのシャーベット
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甘～いパプリカと酸味とほろ苦さのあるカンパリのコンビネーションがお見事
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南国
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チーズのジェラート フレッシュマンゴーとパイナップル、海ぶどうを添えて ソースはバジル
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レモンバームと３種類のフレッシュミントのハーブティー
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スプーンの上には蜂蜜、途中で加えて楽しみました
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小菓子
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プリン
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ラングドシャサンド
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オープンのブザーが鳴って もう1品シェフからサービスがあるようですよ。。と頂きました。 焼き立てフィナンシェの登場
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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2日目のランチは地元の友人と2人でこちらに伺いました。
以前、八坂神社のすぐ近くのビルの中で呂色として営業されていらした時に
夫と2人で訪れてその美味しさに2人で感動した小霜シェフがお店を移転し新たにスタートさせたお店がこちら真白です。
六角にあるこちら、1階はおかきの京都･六角 蕪村菴 本店が入るビルの２階。
エレベーターで上がると何の飾り気もないドアが1つ。
このドアで良いのかな？？？と思いながら開けるとそこはもう別世界。
正面にお店のサインが現れそのまま左手側に折れると広々としたカウンター席。
圧倒されるとても素敵な空間です。
この日頂いたお料理は（メニュー表より）
与謝野米「季」
桜鱒
初夏
鱧
帆立貝柱
甘鯛
牛
カンパリ
南国
ハーブ 小菓子
となっており、それぞれお料理の写真に注釈を入れておりますのでそちらをご参照下さい。
とにかく お料理の美味しさ・サービスレベルの高さ・全体の満足感、どれをとっても最高♡
決して堅苦しいわけではなく、心地の良いお店です。
当日は小霜シェフ、ソムリエの小林さんともうひとり女性のスタッフの3人体制。
私達を主に担当下さったのは小林さんなのですが
とても物腰が柔らかでスマートな目に行き届いたサービス。
会話も楽しかったです＾＾
祇園時代の呂色さんでもお料理の素晴らしさに驚きましたが、こちらでも感動～！
小霜シェフの魅惑のお料理の世界に浸れる最高のお時間でした。
また季節を変えて伺いたいと思います。
美味しく頂きました！
ご馳走様でした。