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八寸
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なめこ
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子鮎のちまき
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月と日
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ぐじ
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へしこ
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炊き合わせ
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野生牛のステーキ
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琵琶湖の大鰻
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芋茎（ズイキ）とかしら芋の和え物 三つ葉を乗せて
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炊き合わせ
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-
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猪口
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カウンター席
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八寸
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剣と薬に見立てた菖蒲と蓬
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椀物
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向付 鯉の細造り
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向付 鯉の細造り
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焚き合せ
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鴨ロース
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鴨ロース
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おこげ
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二の膳
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食事
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水物
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ビール
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ながひがしラベル
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酒器
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酒器
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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
2015年10月（再訪②）
南国で和食sickにならないようにと旅行前に再訪しました。
この日もご主人様and息子様の言葉遊び（駄洒落）が炸裂。w
10月のコース内容
●先付け
わらび 柿の葉 香の竹（こうたけ）
きびなご ガマ積み（焼酎漬け）もろこさんど ゴマ和え？
ジャンボピーナッツ（塩湯掻き）栗を素揚げ（十字に切った）ぎんなん
茗荷の葉っぱに茗荷と鱧、ガラスケースには白無花果、
ライスペーパー菊菜 菊の花 燻製の鹿 リンゴの炊いたん
●壬生菜 黒い烏茸
たまご茸（黄色）：白い殻の中に赤い茸のかさ 玉子みたい
中が赤いのは美味しいが白いのは一生に一度しか食べれない。w
●なめこ 大根 小芋（芋命日：月に見立てる）
なめことり山に ふと見上げると月が。
スーパームーンです。
●子持ち鮎のちまき
稲穂 笹をお祝いの熨斗に 鮎の骨 素揚げ
万願寺唐辛子に赤万願寺唐辛子のペースト(ツー万願寺)
●鯉のお造り
3か月地下水 鯉 とんぶりと和える
三日月に見立てた蓮芋 太陽に見立てたプチトマト
日月と並んでいますが、この日は金曜日なので関係ありませんと。ｗ
茗荷の花 鯉の皮の湯引き 鯉の煮凝り 鯉の鱗を揚げたもの
ツルムラサキの花 間引き人参 山椒の葉っぱ（山椒醤油をかけて）
●椀物
10月ということで薄（すすき）の器（大正時代の物）で登場。
若狭のグジ（とても脂が乗って美味しかった）
冬瓜の中にアカヤマドリダケを煮込んだもの（フランス語でセップ茸）
上に水菜と柚子が乗っています。
●へしこ
下に大根のシャーベット、金平糖という蕎麦科の植物
あげびの実と皮を余すことなく煮込んだものであります。
●炊き合わせ 生の小豆
かぶら きのこ 舞茸 こむそう茸 はないくち
●野生の牛肉
●うなぎ 琵琶湖天然大鰻のつけ焼き てっか蜜柑のジャム
赤い実山椒（地雷になっているので木をつけてください。w）
なつめ（生） チーニ（かぼちゃの仲間）焼いている
●芋茎（ズイキ）とかしら芋の和え物 三つ葉を乗せて
●祇園豆 、オクラと茗荷の味噌和え、まるぼし
●ナイアガラ（白ワイン）
●水物 蜜柑をくり抜いてゼリー バジルと豆腐のシャーベット
ぶどう さるなし（きゅうりの原種）サルじゃないと取れないからこの名前。
→ニュージーランドではキウイ。
梨に生姜を絞ってショウガナシ。w
沢山の茸が登場しました。旨味がすごいです。
来る度に新しい発見があります。次回は3月に予約。
--------------------------------------
2015年5月（初回訪問）
お伺いしたのは5月 端午の節句。開店と同時に入店した。
趣のある朱色のカウンター席がお出迎え。自然と期待感が高まる。
目の前で盛り付けされ、これぞダイナミックカウンター割烹。
お弟子さんを優しく指導されるご主人様が印象的である。
そして、ご主人様のお料理の説明は非常に丁寧かつ面白い。
季節に応じたお料理の意味合いはもちろん、
食材たちが素晴らしい喩となって表現されていく。
最初から最後まで「なかひがし劇場」を見ているようだ。
-------------------------
以下、この日のお昼の内容をご紹介。
先付
端午の節句なので、菖蒲とヨモギ。
菖蒲は剣に、ヨモギは薬に見立てられている。
これには「男の子は強く優しく育ってほしい」という想いが込められる。
竹の皮に敷いている、たけくらべ、いたどりの葉っぱ。
紫色の豆は「ツタンカーメン」という名。
30年前に発売されたという歴史ある豆。中の豆だけ頂く。
そして、米粉で揚げられた「漉油の新芽」
イタドリの穂先を炊いて、トロロ昆布を塗す。
その煮汁を寒天で固めたピンク色の物。
日本海の小鯖をお寿司にして粽に巻く。
初鰹の生節の燻製（日本蜂蜜（百花密を乗せて）
猪口、田ゼリのお浸し、コノコ（ナマコの卵巣）を乾燥させたものを乗せて。
こんな素晴らしい先付はあまり無い。
さすが京都一との呼び声が高い。つまりは日本一なのかも。
続いて、コゴミ、タラの芽お浸し（耳盃に入れて）
黒胡麻、鹿のすね肉を干し肉に。
「すねかじりをしていただいたらよろしいかと思います」とご主人さま。
ここで一同、笑いに包まれる。緊張と緩和、まさにそう。
椀物
流鏑馬神事（下賀茂神社）の的に見立てる。
上に辛子。「ちょっと溶いていただかないと大当たりになります」と(笑)
上賀茂でしか取れない絹さやは「太刀」に見立てる。
焼き物（葵祭に因んで）
イワナは、頭と尾っぽ炊きだして骨酒をかける。中骨を抜いて龍の形。
ネギ坊主はこいのぼりのセンターポールに喩。
鯉に見立ててイワナが泳いでいる。これぞ、鯉が滝を上る「登竜門」
朝風きゅうりは、蛇腹に切って龍に見立てる。
20年前の味噌→「これをドラゴンボールと言います」一同笑い。
子供の日の「鯉のぼり」が、こういう形で表現されるとは…凄い。
造り
三か月地下水で飼いならした清らかな鯉を細造りで。
男性と女性で皿色が違うようになっている。
こちらには沢山の「草」が。
・和えられた乾燥した花山椒。
・たこ足になっているには生のイタドリ。
・野人参（人参の香りのする野草）
・山ウド
・赤紫蘇の芽
・大根の実・花
・わさびの粕漬け
そして、鯉の皮湯引きしたもの。
骨で煮凝りにしたもの。
尾っぽには鱗を素揚げしたもの。
それら全部が魚皿の上で共演しているのだ。
炊合
笹がけされ、波を表現。まるで鮎が泳いでいるように。
そこに、乾燥させた花山椒、イタドリ、筍。
こんな旨いイタドリを食べたことがない。
追加で、予定していなかった「鴨ロース」をお願いした。
そして食事。おこげ、二の膳へと続く。水物をしっとりと頂いて御馳走様。
大変素晴らしい。その一言に尽きる。
目に見えるような派手な食材使いではないが、どっぷりと深い。
草物を中心とした食材をそのまま活かすような繊細な仕上がり。
まさに和食の真髄というべきではないでしょうか。
唯一無二。
次回予約は半年後。秋の食材は非常に楽しみだ。