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茄子の煮浸し、蟹と茗荷、かぼすのジュレ。
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すっぽん豆腐。
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明石の鯛。
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ビワマスの昆布〆、生雲丹。
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蒸し鮑、肝のソースで。
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焙ったノドグロ、じゃがいものポタージュ。
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秋の八寸。
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手前は娘絶賛の、玉蜀黍のかき揚げ。
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いくら蕎麦。
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鴨ロースと冬瓜、松茸の餡かけ。
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炭火で焙る前のノドグロ。
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蒸し鮑。
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キレイに裂かれた松茸。
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鴨ロース。
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軟らかい鴨ロース。
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松茸。
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竃で炊きたてのご飯。
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ひじきご飯。
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アールグレイのブラマンジェ、白桃。
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最初にいただいた『城陽』。
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次は『陸奥八仙』。
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飲み物メニュー。
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外観。
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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
レビューをサボっている間に、
下書きが貯まり続け、記憶もどんどん薄れかけ…
京都の旅から早一月以上が過ぎ
せめて自分のための備忘録として、アップすることにします。
京都には《美味しいモノを食べるために来た》と豪語する娘(14歳)のために選んだ
コチラのお店で夕食に。
24時間ネット予約可、カウンター8席のみ
迎えて下さるのは大将とお弟子サンのお二人だけ
18時00分一斉開始のお決まりコース16,000円(税・サ別)のみ
正にそれだからこその低価格と、価格には見合わない豊かで深い料理
気配りの行き届いたサービスを、楽しみました。
渡り蟹、鼈、明石の真鯛、琵琶鱒、鳥羽の鮑、ノドグロ、イクラ、松茸、鴨…。
季節ならではの贅沢な食材を、
澄みきった出汁と組み合わせの妙、
そして大胆な炭火使いの見事な技と大将の語りで
繊細な一品に仕上げてしまう、魔法を見ているようでした。
《美味しいモノは何でも食べてみたい》娘が、実は苦手と気付いた食材を
こっそり私の空になった小鉢と交換しても
見て見ぬフリで然り気無くご配慮くださった大将に、心から感謝を。
食べ残しを見咎めたり、ムリに食べさせたり、苦手な食材を最初から食べさせない
のではなく、美味しいモノと初めて出逢えるかもしれない場
を大事にしたいと考えた私の意向を、黙って汲んで下さったものと思っています。
多分、娘にとっても忘れられない時間になったことと思います。
ありがとうございました。
そして、心からごちそうさまでした。