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うぐいす色の暖簾に替わってます
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香煎茶
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かぶに 海老真薯 フォアグラテリーヌ 甘鯛 が挟んであります
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お椀 菊の花が・・・
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咲いた という意味
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お椀 松茸 はも真薯 梅煮を挟んで・・・
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梅です
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ごま豆腐（揚げてある）
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食べつくして、お皿は。。。
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かれい 薄づくり
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ちり酢で
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絵が変わってます
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八寸
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八寸の入れ物の蓋
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-
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焼き物
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まながつを
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焼き物は
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この器で
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太陽が出てきます
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イチジク ごまソース
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アップ
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炊き合わせ みょうが こいも 厚揚げ
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大根ごはん
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-
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巨峰ジュース
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バカラ です
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中はこんな感じ
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おうす
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右端の席でした
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変わりなし
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梅酒でスタート
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鱧おとし アップ
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鱧おとし 大きな葉に
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ハイビスカス 桜じゃありません
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鮑冬瓜薄葛仕立て
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アップ
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刺身盛り 花胡瓜の花が目立って・・・
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右の鯛 左のとり貝が隠れて
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熱燗 京山水
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刺身は、醤油 ちり酢で
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加茂なす 白味噌仕立て 器
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加茂なす 白味噌仕立て
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八寸 全景
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白和え 鱧寿司 枝豆 アップほ
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-
ホウズキ
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中は、鱧焼き
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鮎塩焼きさら
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たで酢 皿は温めてあります
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皿に
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お水 形の面白いグラス
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汲み上げ湯葉 水無月豆腐かん 雲丹乗せ
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炊き合わせ 白ずいき 万願寺とうがらし 焼きナス
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炊き込みご飯 ズッキーニ 蓮根 コーン
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漬物
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釜で一人づつ
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赤だし
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つまようじ
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デザート ブランマンジェ メロン 佐藤錦
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みしょうかん
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紫陽花に見立てて・・・
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おうす
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再訪 ６月 反対側から歩いてきました
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再訪 ６月 １８０００円コース
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梅酒 これに 御しるし と 女将さん 本日は、岐阜・美濃の 百春 がつきます
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ホタル袋 とい名の花
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生け花（全体）
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海老 に 汲みあげ湯葉 じゅんさい
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〆張鶴（新潟） にしました
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冬瓜とあわびのお椀
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刺身 タイ・いか・かれい 醤油とちり酢
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ちり酢
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刺身 アップ
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賀茂ナス の白みそ仕立て
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八寸 ちの輪くぐり
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絹担ぎ 八幡巻 鱧寿司
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白和え
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ほうずき の中には、紅イモ
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稚鮎 アップ
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稚鮎 笹焼き
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稚鮎
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菊姫（石川）にしました
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グラス
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はも の落とし 松茸（山口）
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はも はこちらのポン酢で
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若めの擦り流し 蓮根もち（白いの）
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白ずいき みょうが 焼きナスの炊き合わせ
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漬物
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蓮根ごはん
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のり（有明産）
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蓮根ごはん
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八丁味噌 味噌汁 ごぼうが入ってます
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デザート マンゴー（宮崎） さくらんぼ（佐藤錦） すいか メロン
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美しょう柑 のジュース
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自家製和菓子 紫陽花
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器 ご覧あれ！
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抹茶
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使ったお箸 持って帰れます
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大きな暖簾に 昔風に右から 桜田 が目印
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カウンター ７席です
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カウンター前の 桜
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ナプキン と 桜茶
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日本酒 品ぞろえは、お客さんの好み（場所を含め）に合わせている感じ
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焼酎 は銘柄なし
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花 も見事
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桜 のお茶からスタートです
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先付 ミル貝 木の芽が最高！
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食前酒 新潟の福泉の濁り酒
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お椀 よもぎ葛豆腐 あいなめ・ハマグリ真薯 ウド乗せ
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菊姫（２合） 石川
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お造り しび（まぐろの幼魚） 鯛 烏賊
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木の芽田楽 ふたが付いて出てきます
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木の芽田楽 あつあつで湯気が・・・
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珍味 ナマコの子 白和え ウニ
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メインかも かに トマト ます
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つめ だけでこんなに！
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かに ます たこ トマト の皿には、詩が 読めん！ 教養なし（涙）
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炊き合わせの椀 お椀も料理の一部！
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炊き合わせ たけのこ ふき わかめ
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ごはん よそっていただいているところ
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ごはん 酢飯です！ 止まらない！
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八丁味噌 の味噌汁
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あなご 錦糸卵をトッピング
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有明の海苔 を出していただきました
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八丁味噌の味噌汁（おかわり）
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デザート とちのか ポンカン・ゼリー 伊予かんジュース
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使ったお箸は持って帰れます
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都の春 なる名前が付いてます 原料は山芋
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抹茶 本格！
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煎茶 最後に出していただけます
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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
≪再訪10月≫
何とも 残念 である
来年１月末でお店を閉める
継がせたい 弟子 も タイミング悪く居なかった らしい
それはそれで良いのかも 段々時間が経ってそう思うようになってきた
「京都で、こんなお店を又探さねば」 と思ってしまう なかなか無い このＣＰのお店
御主人と女将さんで買い集めてきた お椀 グラス 皿 鉢 ・・・ オンパレードである 最後のお披露目
「当面は 置いておく」 と
さすがに、終盤 多少のその雰囲気も否めない 詳細は野暮ということで、触れませんが・・・
予約は既にいっぱい もう一回 とは思うが・・・
写真 一枚目は同じですが、次から が今回分
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
≪再訪6月 2014≫
丁度1年ぶり 女将さんも覚えて頂いてなかったようで・・・ → そりゃそうだわな
昨年と同時期のお邪魔で メニューの基本は変わりません
基本のしっかりした京料理 虎屋 カイノヤ さん級の 何かを越えた超越感は無いものの、どの一品にも これは と思わせてくれる一点はあり、満足でした＼(^_^)／
右二店と点数の差をつけようか？ とも思いましたが、伝統の重み(京料理及びこのお店の)や安定感を考慮して変更無し としました(^_^)
◎ 15000円コース
少しポーション（各皿のボリューム）が小さくなったような・・・
18000円とは、食材の違い（松茸が入るというような）位なので、こちらにしました
御印 岐阜・美濃 百春（日本酒）
これは変わりません
鱧落とし
ジュレも全部食べてね と 確かに！
鮑・冬瓜 薄葛仕立て
鮑自信にもお味が 繊細な美味！
京山水・熱燗
少し甘めながら、ついついススミマス(^.^)
刺身（とり貝、鯛、車海老）
とり貝が、最高でした → 人生ナンバーワン(>.<)
賀茂ナス・白みそ仕立て
これはじっくり味わう為に、ポーションもう少し欲しいところ
八寸（八幡巻 きぬかつぎ 鱧寿司 ほうれん草と青ずいき白和え 枝豆 ほうずき（中に鱧焼き）
昨年は、ホウズキのなかは 紅いも 今年は、焼き鱧に茗荷 → 今年の方が良い！
白和えも豆腐の味がしっかり感じられ、酒に手がのびる
汲みあげ湯葉・水無月豆腐・うに
これも湯葉の豆腐と言うか大豆の味がしっかり 雲丹がアクセントに
炊き合わせ（白ずいき、万願寺とうがらし、焼きナス）
どの食材も特徴出してます → 技術のなせる技
とうがらしと言っても、微かに辛味の香りがする程度の、万願寺とうがらし
焼きナスも、微かに焼きの香りが残って・・・
ごはん （蓮根、ズッキーニ、コーン）
昨年もこれでした 家では出来そうで中々出来ない味！
漬物 これも最高 そんじょそこらの・・・
赤出汁
こちらの赤だしは、一番うまいと思う 今までで
お代わりしたい！
デザート （美しょう柑、ブランマンジェ、メロン）
おうす
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
≪再訪６月 2013≫
季節感 たっぷり しかも サプライズ（松茸）つき！ の今回
ホタル袋（花） ほうずき（鮮やかな色です） 鱧 紫陽花（和菓子） 季節感をたっぷり感じさせて頂きました
18000円コース → 前回15000円コースでしたので・・・ お試し気分も有って
今回の献立
◎◎ 海老 汲みあげ湯葉豆腐 じゅんさい入り
海老に酢で下味の手間が加えてあって、良い主人公を演じてます
脇役の湯葉豆腐、じゅんさいもきちっと自分の役をこなしてる
◎◎ 冬瓜とアワビの椀
これも、出色の一品
あわび のエキスが、ほんのーり、主張しすぎることもなく、椀を包んでいます
深ーい 味
◎ 刺身
ちり酢（ポン酢に大根おろしや薬味を入れたもの） 最高です！
かれい はやっぱり味わい深い！
◎ 賀茂ナス 白みそ仕立て
温か料理です こちらのお店がすごいのは、料理の温度までお客さんの身になって考えつくしているのが感じられることです
この辺りが、京料理の真髄なのでしょうが。。。
八寸 ちの輪くぐり
◎◎ 八幡巻き
このレベルのお店で当たり前でしょうが、焼き立てです １人分でも、焼き立てで出す！
ごぼうの量とも絶妙にマッチ
◎ きぬかつぎ 紅イモ
まずまず 紅イモは、ほうずきの中に入ってます ほうずき（6、7月の花ですね～） 色鮮やかで、食の気分を盛り立てます
◎◎ はも寿司
結構な鱧の厚みに 薄めのタレ 鱧はほとんど小骨が気になりません 技のなせる仕事でしょうか
◎ 白あえ
やさしい味！ 箸休めになる
＊ちなみに、「茅の輪潜り（ちのわくぐり）」 とは、輪の中を左まわり、右まわり、左まわりと八の字に三回通って穢れを祓う、6月と12月の晦日（新暦では6月30日と12月31日）に行われる除災行事
⇒ 祓えたかな？ 小生の穢れ？？？
以上 八寸
◎◎ 鱧の落とし 松茸添え
女将さん 「頼んでおいて、やっと手に入りました 山口産です」 と
この時期に松茸が食べれるとは・・・ 驚きと共に 本物（韓国、中国産じゃありませんぜ）の香り 食感！
松茸は、少し煮てあります そして鱧の脂が少し浮かんでいます → 一緒に盛ってある意味が有るはず！ 鱧と松茸を合わせて食う！ 夏の鱧 と 本来なら 秋の松茸 のコラボ！
贅沢の極み です → バチ 当たらんかな？ ちょっと心配
◎ 稚鮎の焼き
勿論 頭から尻尾まで全部いけます
少しの苦みがたまらない
◎ 若芽の擦り流し 蓮根もち入り
冷たい一品 あっさり味が休憩になります 蓮根もちは、小さく見えますが沈んでいるのでそこそこの大きさが有ります
◎ 白ずいき 焼きナス みょうが の炊き合わせ
これは中身の写真を撮り忘れる、という失態！ 温か料理
季節のみょうが ずいきは白も有ったんですね 優しいこのお店の真骨頂のお椀です
◎◎ 蓮根ごはん
「ズッキーニ 入ってますね」 小生 「彩りで」 と女将さん
炊き込みご飯ですが、何なんですかね こんな味は素人では絶対出せない！
◎◎ デザート
こちらのデザートは、何故か 洋 と 和
佐藤錦のさくらんぼ と 宮崎マンゴー メロン や すいか も一級品のはず → これも贅沢の極み！
和は、季節感のある 紫陽花 自家製和菓子です 餡が入って極和風
美生柑は、一般的に河内晩柑（かわちばんかん）と言われ、ザボンの一品種
⇒ 上品な、京料理にあう柑橘だと思いました
総評
贅沢食材の、18000円コース
しかし、15000円でも充分このお店の真価は味わえる！
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予てより訪問作戦計画を立てていた、桜田
やっとのチャンス！ 花粉？ 黄砂？ 単なる曇り空？ のどれもが当たってそうな日のお邪魔
学生時代にいた京都 と言っても、このお店・桜田さんの四条烏丸と五条烏丸の間は、何となく場所はわかるものの、歩いたことは無い
四条河原町から、ぶらぶら 「大体この辺！」と何時もながらのABOUTな感覚でうろうろ 仏光寺郵便局の前でギブアップ お店に電話です
お店の男性の方（板場さんかと）が丁寧に ５０ｍ位でした 申し訳ないです 板場さん １７：００前のInです
入るなり、香の臭いがプーン 「京都です」
この日のオーダーは、１５０００円コース 以下、会話を含め コースのご紹介をば
「お飲み物は、何になさいますか？」 うーん 「先ずは、サントリーのノンアルコールビールを」 あの「これは？」 「桜茶です」
少し飲んでいると、大女将さん、そっと登場 「食前酒（とは、おっしゃらず・・・ お始め？ 京都らしい表現でしたが、失念！） 今日は、新潟の福泉ていう濁り酒です」 小さなやかんから注がれるので、盃を持つよう促されます
「お酒は？」 「いや、ビールはあまり好きでないので・・・ でもこのサントリー・ノンアルコールは好きなんです。 日本酒いこうかな？」
先付の、ミル貝 木の芽
木の芽が最高です （感動その一） 香り こんな生きた木の芽は初めて！
日本酒 菊姫（石川）
先日飲んで印象良かったので・・・ 「面倒だから、２合で」 「お強いんですね」
よもぎ豆腐、あいなめ・ハマグリ真薯、ウド乗せ
ハマグリが、あいなめ真薯の中に＼(◎o◎)／！ （感動その二） ハマグリも別味付け（あいなめの味がハマグリに滲みたのかも）
乗っているウドが、その真薯にベストマッチ よもぎ豆腐との相性も抜群！ 芸術品です ここまで来ると
心地のよいサービス 「○○さん、お造りおねがいします」 お姉さんから板場さんに、こちらの食べるスピードを見ながら指示が聞こえます 名前を呼ばれると、特別扱いしてもらっているようで嬉しいもの
お造り しび（まぐろの幼魚） いか たい
しびの尻尾の部分 これは感動です！ 今まで食べたどのマグロより美味しい！ （感動その三）
うーん 一切れ食べて感動してしまい固まってしまいました
尻尾の方が本当は美味しい は、うなぎのかぶとの親父から学びましたが、まぐろでもか！
烏賊 このこりこり感 見た目も味も透明感いっぱい かなり美味しいが、しびで少しかすむ
たい が、美味しいのにこの中では第三位 いやはや、レベルが高すぎます
木の芽田楽
ふた をされて出されます 「柔らかいので、ふたを受けるようにして食べてください」
ふたを開けると、湯気がポワッと
焼かれた木の芽田楽 木の芽の香りと豆腐（自家製であることは、食べればわかる！ 木の芽田楽味噌と豆腐のマッチ （感動その四）
珍味三種 ナマコの子、白和え、ウニ
小憎たらしいほど、日本酒にマッチする三品 ナマコの子（乾燥させると、”ばちこ”） 日本酒に合いすぎです （感動その五）
こんなのを出すお店は無いでしょ！（驚）
タラバガニ、ます（焼き）、たこ、トマト、菜の花
メイン と言える一品 大女将さん 「シーズン最後のかにです」
爪の身だけでも結構なボリューム（写真参照） 黄身メインのマヨネーズソース（あってるかな？）が、淡白だがカニらしい味のタラバに良く合ってます 「トマトと鱒（ます）以外は、このソースで食べてください」
多分選び抜かれた トマト めちゃくちゃ美味しい このメイン 全体に感動その六です
ごはん
温かい（炊き立て）酢飯です お酢でこんなに甘みが・・・（驚） （感動その七）
みょうが すこーし入った山椒 が、バツグンに美味しさ度をUpさせてます
「いっぱい食べてください」 「いや、もう２はい目です １杯目は、何もトッピングせずにいっちゃいました」
大女将さん 「有明ののりです」 多分完食しそうな勢いだったので、もう一つのトッピングを持ってきてくださったような・・・
八丁味噌の味噌汁も最高 「おかわりを」 ちょっと意外な感じで 「どうぞ」 → すいません 我が儘言って
間違いなく ５．０です 感動が、７つまでいきました！