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入り口
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奥へと
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お軸
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お花
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お部屋の様子
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設え、なんと前掛けが
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食前酒
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菜種の下には毛蟹が
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生のビール小
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細魚
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見事なお椀
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貝尽くしのお椀
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お造り
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梅酒のソーダ割を
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桜の葉の下は、ぐじ！
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太刀魚、立派です
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梅を崩しながらいただきます
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胡麻和え
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筍と鯛の白子
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窓からの眺め
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香の物
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牛の玉〆
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赤だし、湯葉でした
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稚鮎のお茶漬け
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梅茶漬け
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桜海老のかき揚げ丼
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伝助穴子丼
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稚鮎、２匹目！
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甘味
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お薄
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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
日本料理をいただくようになって、ずっと憧れていました。
おかもとさん、ふじやまさん、鎌倉北じまさん、木山さんに伺ってからというもの、ますますその気持ちが募っていきます。こういう方々を輩出されるお店ってどんなだろう。
京都の食べ友さまをお誘いし、遂に叶いました！
京都は八重桜の候。八坂神社から右手に、高台寺に向かう道すがら。
勝手口からぐるりと正面玄関へ。和服姿の女性が水を打っていらっしゃる。
老舗旅館のような風情、２階のお茶室に通されます。掘りごたつ式、ありがたい。
窓からは枝垂桜が花びらをはらはらと散らしていきます。
お軸、お花を拝見してご一緒さまをお待ちします。ほどなく登場。
まずは生ビールで乾杯。
いただいたものは次の通り。
◇「菜種のすり流し」
美しい若葉色のソースがかかった下には毛蟹がこんもり。その下はやわやわとした卵蒸し。
◇「細魚でうるいとホワイトアスパラガスを巻いて。木の芽味噌で」
なんて美しい。細魚もいと旨し。
◇お椀「みる貝・赤貝・平貝・蛤・つぶ貝」
貝尽くし。豪華です。貝のお出しが身体中に染み渡るかのような。
◇お造り「ぐじ、長芋の山葵漬けを添えて」
桜の葉の塩漬けで覆いが。葉を除けるとぐじ。ぐじには桜の葉で香りを移して。
「葉は召し上がらないほうが」と言われながらも口にしてみる食いしん坊の私たち(^_-)-☆
葉も柔らかかったです。
◇「太刀魚の唐墨掛け」
太刀魚の塩焼きにたっぷりと自家製唐墨をかけて。素晴らしい唐墨です。
◇「クロムツ、梅ソースと炊いた梅」
炊いた梅を崩しながらいただきます。ベリーラという大葉のベビーリーフを添えて。
◇胡麻和え「かつお菜・椎茸・蕨」
胡麻と松の実で和えて。かつお菜は西のお野菜ですよね？東京では馴染みが薄い、なんていう話で盛り上がりました。
◇炊きもの「筍・鯛の白子の辛子の吉野煮」
素揚げした行者にんにくを添えて。吉野煮が優しいお味。
◇お食事・赤だし・香の物
名物、〆のお食事。好きなものを、好きなだけ、という嬉しいご提案。もちろんすべていただきます！稚鮎を炊いて載せたお茶漬けが美味しすぎて2人ともお代わりを。
・牛玉〆丼
・伝助穴子玉〆丼
・桜海老かきあげ丼
・梅茶漬け
・鮎茶漬け
◇甘味「最中」
桜の塩漬けとゆり根餡入り。
◇お薄
予約の電話の対応から素晴らしかったです。
係の方は細やかに気配りしてくださり、でも気さくで。
久しぶりにお会いする食べ友さんとのお話も尽きることがありません。
あまりにも楽しく、美しく、美味しい時間が流れていきます。
最後は皆さん総出でお見送りしてくださいました。
素晴らしい体験をいたしました。