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あこう鯛・剣先烏賊・縞鯵・明石蛸
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先付
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汲上湯葉豆腐。雲丹・いくら乗せ、車海老・水前寺海苔添え
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椀
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鱧、松茸、木の葉真丈
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木の葉真丈はホタテベースの真丈
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椀の中には大ぶりの松茸
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左からチーズポン酢、塩、土佐醤油。
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お造り
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チーズポン酢(マスカルポーネチーズ)
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鮪のづけ
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飯蒸し 藁の香りがほのかに…
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栗と煮穴子の飯蒸し
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焼物 鰤の幽庵焼き
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添えられた切干大根、おろし大根とシバ漬け
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八寸 雲子・ひしがに・いくらのあえ物・蛸の柔らか煮、江リング、鰻八幡巻などなど…
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季節感があっていいですね
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八寸を取分けました
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いくら添えのあえ物
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蛸の柔らか煮
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雲子
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オリジナルのゴマパン、ごま油で…
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土鍋ごはんが運ばれ説明があります
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炊きたて土鍋ごはん
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盛り付けて頂きます
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セット完了
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おじゃこと鯛のふりかけを乗せて頂きます
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おじゃこと鯛のふりかけ
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香の物
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手前が鰻時雨、奥がカルボナーラご飯
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鰻時雨のお茶漬
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カルボナーラご飯
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ゼリーとマスカット
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口の中がさっぱりと
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茶菓子
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水ようかん
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1階カウンター席
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小路の奥にある山玄茶
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坪庭
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個室
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2階廊下
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1階玄関脇
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1階玄関脇
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暖簾をくぐると…
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玄関前の行燈
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玄関前の小路風景
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小路の入り口より
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祇園の小路を歩いて伺った山玄茶さん。
少々わかりにくい場所です。彷徨いながらようやく到着。
昼に来ると味気ない場所、夜の表情は一変するのでしょうね。
店先に行燈。暖簾をくぐるといよいよ山玄茶の世界です。
カウンターを横切り2階の座敷に通されました。
坪庭を見れば秋めいた草木の姿。やはり京都はこの時期です
通された2階の個室からも坪庭を見下ろすことができます。
カウンターが少々恋しくもありますが、この席も一興。
楽しみましょう。BGMにはJAZZが流れておりますぞ!
ワタクシは百年の孤独を、妻殿は梅酒を頂きいよいよスタートです。
先付、椀、お造りと進む料理。
すでに前半戦で山玄茶が凄いことに気付きだした我々夫婦。
これは本気で旨い日本料理! どれもが抜群に美味しいですね。
素材が違う。そして技が違う。ワタクシにもわかるその違い。
お造りに添えられたチーズポン酢。これで明石蛸を食べると旨い!
もちろん縞鯵も剣先烏賊もあこう鯛もみな旨いです。
〆に土鍋が運ばれてきます。ご主人の地元の米だとか。
まず少しお茶碗に。何も添えることなくそのまま食べろと言う。
「何だよ、好きに食べさせてほしいなぁ」と、少し思うところ有。
「次におじゃこを、あこう鯛のふりかけを」と、指示が出る。
やはり、「好きに食べさせてくれりゃいいのに…」と少し思う。
最後には鰻時雨、カルボナーラご飯と続きます
ご飯のところまで来て、少々思うところはありましたが
総じて「素晴らしい」という言葉がこの店には必要でしょう。
食事の終わりにご主人が部屋へご挨拶に来てくださいました。
料理が素晴らしかったことを伝えると、
「招福楼で習ったことしかできないですが…」と御謙遜。
伝承の味、ココにアリですね。本当に素晴らしい。
招福楼の遺伝子。京都に名を轟かせる山玄茶と桜田
12月はいよいよ店じまいするという桜田さんに伺います。
京の味に魅せられた妻殿との二人旅。まだまだ続きます。
そう、続けたいものですwww