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縄屋外観
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素敵なお庭
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色んな器がありました
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地物の鮑。酢の具合が絶妙！
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賀茂茄子とばちこのお椀
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鯵の肝ポン酢と土佐醤油でいただきます。
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鰻と地物の鳥貝
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肉厚でジューシーな鳥貝♪
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鰻は関西風
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お食事
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赤だし
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確か、、苺のシャーベット
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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
昨年も今年も1～2ヶ月に1回は伺うヘビーローテ店は何と京丹後。
色んな和食のお店に伺いますが何処に行っても“やっぱり縄屋はいいよねぇ”という結論になりまた行く、という無限ループw
昨年は出遅れて手に入れ損ねてしまい鳥名子の合鴨鍋を取り寄せましたが
最近来年のおせちの受付が始まったのでさっそく注文しました(*^^*)
お正月が楽しみです。
それまでにまた来月伺いますが♪
同年代のご主人。
探求心旺盛で料理人同士の交流もされているようで今後ますますご活躍されると思います。
外ばかり見ている訳ではなく地元を大切にしておられる姿勢も素晴らしいと思います。
接客は可愛らしい奥様、お野菜はお母様が作られている家族的なおもてなしも◎
建物、インテリア、食器の細部にこだわり、魚の焼きにもコダワリが半端ありません。
川魚よりも海のものなら何処にも負けませんね！
自家製の発酵させた飯と一緒に食べさせる鰤の焼き物はどこのものよりもいい♪
ド定番の料理ではないので賛否両論あるかもしれませんが私は好きです、
また宜しくお願いしまーす。
------------------------------
もう何度もこちらには伺っていますがレビューが追いついていません。
冬の蟹のレビューがまだ書いていませんでしたのでそこから。。。
蟹は素材が命。食べるのが遅くなればなるほど鮮度が落ち、甲殻臭が激しくなる。
なので関西人は冬になったら日本海側に蟹食べに行くのです。
つきっきりで鍋や焼き蟹の面倒を見てくれる竹涛も良かったですが
（1泊朝夕食付きで約40,000円）
丹後の幸盛りだくさんな縄屋さんが蟹料理されてると聞きつけをお願いしました。
原価が掛かるものなので一人半杯づつのコースになりましたが20,000円超になりました。
これは致し方ない。というかむしろ安く思います。
もちろん一人１杯の会席だと30,000円超かと思いますが・・
さすが縄屋さん！蟹だけでなく合間合間のお料理はさすがの一言。
いつでも蕎麦屋出来そうな十割蕎麦やさくさくのかき揚げ。
これにはびっくりしました。美味いなまじで・・！どこまで引き出し持ってるのかと。
お野菜はやっぱり自家菜園と地元野菜。
ホッとさせられるお料理と、驚かされるお料理と・・緩急ついたお料理は天性のものかと努力なのか。
クールなご主人でポーカーフェイスなので実のところはわかりませんが
探究心が豊かで自分が納得しないものはお客に出さない姿勢は心を打たれます。
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こちらの御主人は京都和久傳で修業後、こちら（ご実家）にお店をオープンされたとか。
ちゃんとしたお店で修業されてるとおのずと期待が膨らみますが
実際は場所柄や料理人のセンス等で修業先と全然違う料理を出されているお店も多いと思います。
招福楼と山玄茶
なかひがしと康月
山玄茶としのはら
教えて貰った基本のフォームは同じでも、随分違うと思います。
こちら縄屋さんは伝統の部分と創意の部分のバランスが非常に良いお店。
地物の海産物に愛着を持っておられて随所にそれがあらわれます。
宮津の鳥貝は初めて食べましたが質感、量感ともにたっぷりでとっても満足しました。
肉厚でジューシー！噛むと旨味が広がって美味さ無限大∞ですね～～
鰻は関西風。ぱりっとした風味が香ばしいです。
徳山鮓でも何度か鰻をいただきましたがあちらのモノより
より女性的で上品な焼きっぷりです。
地物の鮑も肉厚で味わい深いものでしたし、
お椀は賀茂茄子とばちこ（干しなまこ）のお椀。
刺身も鯵の肝ポン酢で食べたりとちょっとした変化球が小気味いいお店です。
こねくり回したお料理は好みませんが素材の味を生かす
ちょっとした変化球は楽しいですね♪
建物、内装、器、お料理、、全てをひっくるめてこのお店が一度で大好きになりました。
ちょっと場所は辺鄙ですがきっと又行きたいお店となりました。
とっても美味しかったです。ごちそうさまでした！☆