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造り
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備長炭で焼く太刀魚
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桜エビの椀物
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蓮根の天ぷら 雲丹
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晩年の魯山人の皿
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穴子の蒸しご飯
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筍と牛肉の小鍋
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稚鮎 椎茸
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茄子
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鯛
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うどん
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わらびもち
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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
四条通りをずっと西へ。
桂川の交差点（罧原堤四条）を北上してすぐ右手の「天ぷら」と書かれた提灯が目印。
「天ぷら 松」
以前より先輩からのすすめもありBMしておりましたが、ようやく初訪問です。
世界的に有名なミシュラン３つ星シェフ「アラン・デュカス」氏も常連のよう…。
駐車場はお店の前に4‐5台停められます。平日のお昼にも関わらず、観光客たちで大賑わい。
お昼のコースは3種類（3000円、5000円、7000円）。『7000円のコース』を前もって予約。
カウンター席は10席ほど。窓の向こうに桂川と新緑の山々が見えて何とも気持ちが良い。
先ずは、目の前に備長炭の登場！
新鮮な「太刀魚」を片面だけ軽く炙って頂きました。旨い…蕩けます。
”北大路魯山人の晩年期の作品”という深緑の平皿に乗って登場した「蓮根の天ぷら」の上には、新鮮な雲丹がたっぷり。相性が良い。
見た目にも鮮やかな「桜エビの椀物」は、昆布出汁と桜エビしか使っていないという代物。たまりません…。
「穴子の蒸し飯」も木の香りが心地よく、ボリュームも丁度良い。
「今年はこれで最後です」という「朝掘り筍」と脂の乗った「近江牛」の小鍋も良かった。
天ぷらを5‐6品（鯛、茄子、稚鮎、椎茸など）頂いて、最後に魚の出汁をとったツユで冷製饂飩を頂く。
キナコと餡みつのかかった「わらびもち」を頂いてご馳走様。
最後に「お腹のほうはもうよろしいですか」と若大将に言われましたが、もう心も体も大大大満足です…。
自分の好きな日本酒と合わせたら更に最高やろうな…。
グルメな常連客のリクエストに応えるオリジナルメニューが徐々に増えて、いつの間にか今のようなスタイルになったのだとか。
もはや天婦羅屋というよりは、旬の素材を素晴らしいの調理法で頂ける和食割烹…と言った方がしっくりきます。
でも決して堅苦しい感じはございません。
コース仕立てなので、次に出てくる料理をワクワクしながら待つ。こういうの好きです…。
正直予想以上でした…。
わざわざ松尾まで足を運ぶ価値は十分にあるお店だと思います。
口コミにもありましたが、ディナーよりランチの方がコストパフォーマンスが良さそう。
これだけ旬の素材への拘りがあれば、季節が変わればまた印象が変わるのでしょう。
早くも次の季節が楽しみです。