yama-logさんが投稿した緒方（京都/四条）の口コミ詳細 [食べログ]

この口コミは、yama-logさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

緒方四条（京都市営）、烏丸、大宮/日本料理

6回

夜の点数：4.5
- ￥20,000～￥29,999 / 1人
- 料理・味 4.5
  
  |サービス 4.0
  
  |雰囲気 4.0
  
  |CP 4.0
  
  |酒・ドリンク 4.0

6回目

2018/08 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

夏の緒方さんへ☆

2018年8月再訪。

今宵は夏の緒方さんを楽しみました☆
マイグルマン、シェフ2人をお誘いして。

頂いた内容
○すっぽんの煮こごり、生姜
○向付：鱧炙り（沼島）、いしかげ貝（宮城県）
○鱧の造り、雲丹（阿蘇）、塩ごはん
○マナガツオ、茄子
○黒鮑と桃、桃ジュレ
○鱧、岩もずく、酢醤油・山椒油で。
○キンキの焼き物
○食事：鰻、土鍋ご飯
○食事：お蕎麦
○食事：鯖寿司、海苔
○新生姜の葛餅

夏の緒方さんは、鱧をたっぷり堪能しました。

シンプルな構成ですが、緒方さんでしか味わえない組み合わせ、演出があります。

やっぱり美味しいです☆

次は蟹の時期にお邪魔いたします。

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2018/08/11 更新

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5回目

2018/04 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

春の緒方さんも素敵☆

3ヶ月ぶりの訪問となりました。
今回は春の食材「筍」「花山椒」を狙っての訪問です。

2018年4月
○蕗の飯蒸し
○向付①明石虎魚（子、肝、に皮、皮、胃袋）
○向付②ハリイカ、生このこ（1800年代のオールドバカラミケランジェロのコットンケースで提供）
○筍、茹出汁
○炊合①白子筍（京都塚原）②わかめ（鳴門）
○揚物蛤（三重県桑名）、小鮎（琵琶湖）
○焼物桜鱒（福井県小浜）
○強肴佐賀牛、花山椒
○鯨（尾の身）
○食事
①甘鯛と和紅茶の御飯
②雲丹の卵とじ丼
③十割蕎麦（岡山県蒜山）
○水物（夜桜）

頂いた日本酒
○広島錦
○松の司
○花垣

素材の破壊力は右に出る者がいないくらい。
緒方さんの特選素材はいつもインパクト大です。
塚原白子筍は、50cmはあろうかという代物でした。

素材を活かしたシンプルなお料理が多いのですが、繊細でありながら凄く大胆。

何度訪問しても新しい感動がある1軒です。
次回は夏の緒方さん。楽しみです。

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2018/05/12 更新

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4回目

2018/01 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.2 ］

「福」を頂きました

再訪⑥
前回より、5ヶ月ぶりの再訪。
今年も食べログアワード2018年「GOLD」を獲得されました。おめでとうございます。

2018年1月の内容
●先附：唐墨餅（お正月らしく根付き松と共に）
●椀物：湯葉と白味噌
●向付：平目、エンガワ（明石産）
●焼物：雲子焼き（相方はグジに変更）
●揚物：マナガツオ、堀川牛蒡（牛蒡は凍った様子を表現）
●雪まろげ（ふぐ身、てっぴ、とうとうみ、みかわ）
●伊勢海老の蕪餡かけ（1人半尾ついていました）
●食事：牡蠣フライ丼、いのしし丼、鴨蕎麦（3種類からお好みで）
●水物：くわいのお焼（白小豆）

日本酒
●松の司（あらばしり）
●飛露喜
●長珍
●雑賀（純米吟醸）

今月はお正月、冬を感じる演出。
氷の球体「雪まろげ」の中には「福」が沢山入っていました。
この日特に印象的だったのが「特大の平目お造り」と「伊勢海老の蕪餡掛け」です。
改めて「素材の破壊力」を感じました。

最後に「緒方おみくじ」を引かせて頂きました。
このような演出を体験出来るのも「1月」だからでしょうか。

次回は4月の「花山椒」の時期にお邪魔します。
今からとても楽しみにしております。

雪まろげ

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伊勢海老

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平目

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2018/02/08 更新

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3回目

2017/08 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.2 ］

料理は「理を料る」こと

定期的にお伺いしている1軒です。
初めて8月にお伺いすることが出来ました。

2017年8月の内容です
●鮎と蓮の実ごはん
●明石鯛のあらい
（五山送り火の焼印の演出）
●お椀：茄子、茗荷、紫蘇
●鱧、うきぶくろ
●鮑天ぷら、桃の天ぷら
●雲丹とすっぽん卵＆ジュレ
●琵琶湖天然鰻、胡瓜
●鱧、湯葉を出汁に潜らせて。
●鱧肝焼き
●食事（カレー蕎麦、鱧かつ丼、鯛茶漬け）
●香の物
●水物（蓮を使った葛切のような水物）

「料理は理（ことわり）を料（はか）ること」
料理は合理的であって、不自然であってはいけない。
緒方さんの御料理は、”魯山人”の精神に基づいています。

派手な演出や素材を売りにする割烹とは一線を画しています。

鱧

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鮎と蓮の実ごはん

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明石鯛のあらい

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明石鯛のあらい

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明石鯛

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お椀　茄子　茗荷　紫蘇

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鱧　うきぶくろ

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鮑天ぷら

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桃の天ぷら

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雲丹とすっぽん卵＆ジュレ

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琵琶湖天然鰻

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鱧、湯葉

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鱧

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鱧肝焼き

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香の物

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カレー蕎麦

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鱧かつ丼

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鯛茶漬け

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水物

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水物

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魯山人の御猪口

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外観

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外観

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2017/11/04 更新

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2回目

2017/05 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.0 ］

緒方さんで花山椒を頂きました☆

前回12月に間人蟹を頂いた時に予約しておきました。
何としても花山椒の時期の緒方さんにお伺いしたかったのです。

最近はグループ利用でテーブル席続きでしたが、今回は2人訪問でしたので、5年ぶりのカウンター席です。
カウンター席は、緒方さんとの会話も楽しめますし、調理風景や食材との距離感も近いので臨場感抜群ですね。

【2017.5月頂いた内容は下記のとおり】
・空豆の飯蒸し
・椀物：蕗と甘鯛
・佐賀牛と花山椒
・おこぜのお造り
・胡瓜と蒸し鮑
・ケンケン鰹（和歌山串本産）
・稚鮎（琵琶湖産）
・うるか
・桜海老の海老煎餅
・蛤の天ぷら
・蕎麦
・雲丹丼
・鯛白子の玉子とじ丼
・香の物（あちゃら漬け、筍）
・菖蒲湯
・焼きわらびもち

今宵も大満足でした。
緒方さんは、やはり超ストレートな和食割烹であると再認識した夜でした。
素材が上質だからこそ成立する構成だと思います。

個人的に「花山椒」をまともに頂くのは今回が初めてでした。
佐賀牛の赤身肉に巻いて頂くと、ほんのりと拡がる山椒の風味。
この時期だけ楽しめる貴重なコラボレーション。大変美味しく頂きました！

京都のみならず、日本を代表する和食割烹の1軒だと思っています。
次回は夏の緒方さん。今からすごく楽しみです。

佐賀牛と花山椒

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花山椒

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佐賀牛と花山椒

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椀物：蕗と甘鯛

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おこぜのお造り

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おこぜのお造り

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おこぜのお造り

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胡瓜と蒸し鮑

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ケンケン鰹（和歌山串本産）

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稚鮎（琵琶湖産）

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稚鮎（琵琶湖産）

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稚鮎（琵琶湖産）

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空豆の飯蒸し

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空豆の飯蒸し

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桜海老の海老煎餅

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蛤の天ぷら

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うるか

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佐賀牛

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蕎麦

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雲丹丼

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鯛白子の玉子とじ丼

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香の物（あちゃら漬け、筍）

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菖蒲湯

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菖蒲湯

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焼きわらびもち

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稚鮎（琵琶湖産）

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稚鮎（琵琶湖産）

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十四代本丸（秘伝玉返し）

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雑賀

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ビール

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酒器②

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酒器④

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酒器①

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酒器③

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椀物

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カウンター席

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内観

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外観

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2017/05/14 更新

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1回目

2016/12 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.0 ］

浦島太郎になりました。

2016年12月　再訪
この日はグルメグループの定例会、「間人蟹の会」でした。
海がシケることなく無事「間人蟹」を頂くことが出来ました☆

この日頂いたお料理を以下記載いたします。
・ぐじ蕪蒸し
・ゆず飯蒸し
・造り（明石鯛、ヨコワマグロ）
・間人焼きカニ
・間人蟹味噌
・雲子
・海老芋
・鯛出汁茶漬け
・緒方流の牛丼
・十割り蕎麦
・焼きわらび餅

蟹は非常に繊細で、もちろん天候や条件により変わりますので、
いつでも ”間人ブランド” が一番美味しいとは限りませんが、
緒方さんの間人蟹は大変状態の良いものであると感じました。
あと、いつも驚かされるのは「お造り」のレベルの高さ。
特に、この日のヨコワは皮目だけ炙られて提供、悶絶級の美味しさでした…。
いつお伺いしても安定の素晴らしさ。次は、春の”花山椒”の時期にGO！

-----------------
2016年10月　再訪
この日はグルメグループの定例会、先輩にお誘い頂き「松茸の会」に参加。

初めての個室利用です。
8人まで利用可能のようで、思ったより広々しています。

この日頂いたお料理をざっとご紹介いたします。

◆松茸の天ぷら
◆小布施の栗の飯蒸し
◆向付（あきくさ、鰤、明石産のあまて鰈）
◆鱧、バチコ　鱧は生姜醤油　浮袋　鱧の肝
◆月と菊の御椀
◆子持ち鮎（落ち鮎）山椒のソース
◆壱岐産海胆の昆布〆
◆琵琶湖の天然鰻、牛蒡天婦羅
◆松茸の土鍋ご飯
　切り干し大根のあちゃら漬け、長芋のおから、鯖へしこ
◆十割蕎麦（北海道産蕎麦粉）
◆銀杏の御菓子

上記11品の構成。
特大松茸の天ぷらに始まり、銀杏の御菓子に至るまで全くスキがありません。
季節に応じた旬の食材を多用されているのはもちろん、
全料理において最高の食材を使用されているのは言うまでもありません。
素材そのものを活かしたお料理が中心になっていますが、
手の込んだ下拵えや演出、秀逸な自家製ソースが素材を最大限に後押しします。

季節にもよって違いはあると思いますが、
前回訪問時に比べると、手数も多く感じ内容も自分にフィット。
あっという間の3時間。時間を忘れて浦島太郎になりました。
個人的には、京都市内では最高レベル。美味しすぎました。

次回は12月、間人蟹のカップルが無事頂けますように。

---------------------------
2013年2月　初回訪問
数ある京都割烹の中でもトップクラスのお店であります。
ご主人の緒方敏郎様は、室町和久傳の元総料理長を務められた方。
2008年9月に独立され、此方のお店を開店されました。
ミシュランガイドで二つ星を獲得されたことでも有名なお店です。

カウンター8席のこじんまりとした店内で非常にシンプルです。
凛と張りつめた緊張感の中にも、ご夫婦の暖かさが満ち溢れどこかほっこりした雰囲気も兼ね備えています。
テーブル席の個室もありますが、日中の使用があれば夜は使用されないこともあるようです。

コースはおまかせの一種類のみです。その日の素材の違いで20000円～23000円/人。
先ずはシャンパンで乾杯～。

●白粥　フグの白子の炭火焼きと共に。

●向付　サヨリ・赤貝（身・紐・肝）・トロ　
お造りの盛られたお皿は、懐紙で作られた狐の面で覆われています。
こちらのお面は初午祭に因んで作られています。
初午祭とは、２月最初の午の日に行う稲荷神社の祭礼のこと。
京都伏見の稲荷神社が総本社であります。
和銅４年（７１１年）の２月の初めの午の日にここの祭神が、降臨されたと伝えられております。

●椀　初めに出汁を2口程度。
そのあと山芋をつないだ間人蟹を入れて、この出汁といただく。
非常に優しい出汁でシンプル。この味は唯一無二。

●揚げもの　柚子（中には雲丹）・堀川牛蒡　
●焼きもの　太刀魚　九州産の柑橘と共にいただく
●聖護院蕪の煮もの
●食事　鯖ずし・蒜山の蕎麦・じゃこご飯
●菓子　百合根のきんとん

繊細で、旬の素材を活かしたシンプルな御料理が多かったです。
旬の食材たちが緒方氏の技術で素晴らしい形へと変貌していきます。
美食家魯山人の名言を思い出しながら舌鼓を打ちました。
デザートをいただく頃には、大将・女将さんとの会話に花が咲き
いつの間にか1つの空間が緒方ワールドに包まれていました。
カウンター8席のみの空間。みんな笑顔に満ち溢れております。
またお伺いしたい唯一無二の名店。素晴らしいの一言です。

16.12月　間人ガニ

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16.12月　間人ガニ

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16.12月　間人ガニ

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16.12月　ぐじ蕪蒸し

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16.12月　間人カニ

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16.12月　間人カニ

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16.12月　ゆず飯蒸し

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16.12月　造り（明石鯛、ヨコワマグロ）

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16.12月　間人焼きカニ

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16.12月　焼きカニ

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16.12月　間人焼きカニ

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16.12月　間人焼きカニ

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16.12月　カニ味噌

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16.12月　カニ味噌

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16.12月　カニ酒

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16.12月　雲子

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16.12月　雲子

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16.12月　海老芋

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16.12月　海老芋

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16.12月　鯛出汁茶漬け（海老のかき揚げ）

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16.12月　鯛出汁茶漬け（海老のかき揚げ）

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16.12月　緒方流の牛丼

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16.12月　十割り蕎麦

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16.12月　十割り蕎麦

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16.12月　焼きわらび餅

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16.12月　間人焼きカニ

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16.12月　

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16.12月

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16.12月

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16.10月　この中に松茸が…！

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16.10月

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16.10月　松茸天婦羅

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16.10月　小布施の栗の飯蒸し

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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16.10月

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瓶ビール16.10月

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16.10月

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16.10月

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16.10月

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16.10月　個室

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16.10月　待合

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16.10月

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16.10月　外観

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堀川牛蒡と柚子饅頭

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お造りさよりトロ赤貝

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白子粥

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懐紙でつくられた狐の面

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間人蟹を優しい出汁でいただく

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鮑葱土佐酢寒天

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太刀魚

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太刀魚

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蕪煮

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鯖ずし

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鯖ずし

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じゃこご飯

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懐紙でつくられた狐の面

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シャンパン

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2017/03/30 更新

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yama-logさんが投稿した緒方（京都/四条）の口コミ詳細

緒方四条（京都市営）、烏丸、大宮/日本料理

ジャンルから探す

予算

営業時間

yama-logさんが投稿した緒方（京都/四条）の口コミ詳細

緒方四条（京都市営）、烏丸、大宮/日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備