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八寸
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八寸全体
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椎茸と山菜の天ぷら
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脂通しした河豚と白子
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畳鰯の天ぷらと甘エビ
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畳鰯の天ぷらと甘エビ
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穴子の蒸し寿司
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蛤天麩羅
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甘鯛松笠揚げ
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すっぽん串焼き
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飛騨牛飛び石のヒレ肉
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天バラ
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ご飯、アスパラ茎、ホタルイカ、山椒などを混ぜて。
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ヨモギのキントン
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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
銀座一丁目の有名店の集まったビルにある『きた川』
懐石料理の中に天ぷらを大胆に取り入れたコースを提供するお店。多彩な料理をリラックスした雰囲気の中で楽しめます。
この日は、常連の方に予約を取ってもらいやってきました。
前菜は目にも鮮やかな青紅葉をあしらった八寸で始まります。少しずつ、日本各地の多彩な味わいを楽しめます。
続いて季節の天ぷらやつまみ系の料理、蒸し寿司と、バラエティ豊かな料理が続々と出てきます。
特に目を引いたのは、黄ニラを活かした甘鯛の松笠揚げとすっぽん串でしょうか？
（詳細は後にまとめています）
そして〆は、天バラご飯、土鍋ごはん、檸檬そばと怒涛の炭水化物。
日本人で良かったと思える瞬間です。
お店の方は２０ー３０代中心で和気藹々とした雰囲気。関西人の血がそうせるのか、お客さんを退屈させません。初めての訪問でもリラックスして楽しめました。
まだオープンして2年ほどにしてこの完成度。今後の進化が楽しみなお店です。
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
＜この日の料理＞
▫️新玉葱汲出し
トロッと濃厚な旨み お腹を温めてこれからの料理に備えます。
（先付八寸）
後ろにはかいしきとして季節の草花が・・・
このひは、みやこわすれ、青々とした楓
・炭焼きホワイトアスパラ に黄身酢
・焼いた万願寺とうがらしとジャコの炊いたもの
・白魚の天ぷら、からすみかけて
・玉子真丈
・赤コンニャク （滋賀）
・酢蓮根、甘めに炊いた一寸豆、蛸
・ザーサイタイラギ貝モロッコインゲン 胡麻味噌
▫️椎茸と山菜の天ぷら
北海道の椎茸 手前のタレにつけて
こごみとタラの芽 香茸の塩で
▫️季節の天麩羅
大葉で巻いた太刀魚天ぷら
パチパチと音を立てて
▫️ジュレがけ
多彩な材料の取り合せのジュレがけ
中には、おいもとゆば、玉子豆腐、車海老とウニ
ここにコンソメと土佐酢のジュレをかけ、うすい豆を並べて
（向付）
▫️脂通しした河豚と白子
河豚の火の入り方が絶妙
▫️畳鰯と甘海老
畳鰯の台の上に甘海老のタルタル、山葵を乗せて
（お椀）
▫️帆立真薯とバチコのお椀
木の芽添え。バチコ落としていただきます。
（凌ぎ）
▫️穴子の蒸し寿司
ご飯の上に錦糸卵、穴子を乗せ有馬山椒を添えて
▫️蛤天麩羅
蛤の出汁餡をかけて、菜の花と共に。
▫️甘鯛松笠揚げ
甘鯛の骨出汁をかけて。
黄ニラがいいアクセント。
▫️最中マンゴーパッションフルーツ
フォアグラとマンゴーを挟んだ贅沢最中。
（油物）
▫️子持ち槍鳥賊
上に載せた燻製キャビアがいいアクセント。
（焼物）
▫️すっぽん串焼
身と内臓の串焼き。手前に和歌山の葡萄山椒、飛騨高山の赤山椒を添えて。
（逸品）
▫️飛騨牛 玉鋼焼
飛騨牛飛び牛のヒレ肉を使ったステーキ
上に花山椒を乗せて。
（炊）
▫️若竹煮
▫️天バラご飯
すでにお腹いっぱいなので、少なめで。
▫️蛍鳥賊、菜ノ花ご飯
▫️香の物 赤出汁 朴葉味噌
▫️ご飯
アスパラ茎、ホタルイカ、山椒
▫️檸檬蕎麦
10割の手打ち蕎麦。淡い出汁がいい。
（菓子）
▫️ヨモギの金団（キントン」
▫️お抹茶