東行晋作さんが投稿したおが和（京都/烏丸御池）の口コミ詳細 [食べログ]

この口コミは、東行晋作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

おが和烏丸御池、二条城前、烏丸/日本料理

6回

夜の点数：4.7
- ￥30,000～￥39,999 / 1人
- 料理・味 4.7
  
  |サービス 4.8
  
  |雰囲気 4.8
  
  |CP 4.7
  
  |酒・ドリンク 4.6

6回目

2023/12 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.8
- | 雰囲気4.8
- | CP4.7
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

初冬の京都で旬の日本料理を味わう❗️

烏丸御池駅から徒歩5分程の、閑静な住宅街の一角に佇む日本料理『おが和』。
ミシュランで星を取り続けている人気の日本料理店である。
店主の小川大将は巧みな技で旬の食材が持つ良さをシンプルに引き出し、実に美味い料理を食べさせてくれる。
今年もまたお店を貸し切りにして、何人もの東京の友人達が京都の『おが和』に集まってくれて、誕生祝いをしていただきました。感謝感謝！

◎定期訪問

【旬のおまかせコース】

◆セコ蟹（兵庫・香住港）
◆豆腐と大根の柚子白味噌のお椀
◆刺身
☆黒ムツ（千葉）
☆アオリイカ（愛媛）
◆真鱈の白子（北海道）
◆本鮪（青森・大間）の手巻き寿司
◆鰆と銀杏の焼き物
◆里芋の揚げ物と菊菜の白和え
◆食事
☆ご飯のお供を組み合わせて何杯でも❗️
◎時鮭ご飯
◎カラスミご飯
◎本鮪、海苔、とろろ芋かけご飯
◎目玉焼き乗せご飯　

■飲み物
★生ビール
★シャンパン
◎ルイ・ロデレールクリスタル（仏・シャンパーニュ）
★白ワイン
◎フェヴレ・ピュリニーモンラッシェ・プルミエクリュ・ラ・ガレンヌ2019（仏・ブルゴーニュ）
★赤ワイン
◎ラ・ジブリオットジュヴレシャンベルタン 2017
★日本酒
◎田酒純米大吟醸山田錦

◉『おが和』はいつ訪問しても楽しく寛げる店であり、京都で一番のお気に入りの日本料理店です。
店内は京都の贅を尽くした茶室の雰囲気を感じさせ、私にとっては『おが和』は三ツ星の名店である。
ご馳走さまでした。また伺います。

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2023/12/08 更新

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5回目

2022/12 訪問

夜の点数：4.7
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.8
- | CP4.7
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

京都『おが和』の至福のひと時間❗️

京都烏丸御池から近い場所にある『おが和』。ミシュランガイド京都で星を取り続けている日本料理の名店である。
店主の小川さんは、『嵐山吉兆』や『祇園さゝ木』で長年研鑽積んできた料理人であり、柔軟な発想から創り出される料理は食通の舌を唸らせる。
今年、祇園から移転し、店内は京都の贅を尽くした茶室の雰囲気を感じさせる素敵な店内である。
小川さんの料理の美味さと人柄の良さに魅了されて定期的に訪問している。
今夜は東京と京都の友人達を誘い、8人でお店を貸し切り、忘年会を楽しんだ。

◎定期訪問

【旬のおまかせコース】

◆先付け　
☆セコ蟹（兵庫・香住港）の黒酢ジュレ掛け
◆椀物
☆真鯛（鹿児島）と丸大根のお椀
◆和え物
☆あん肝（北海道・余市）九条ネギと辛子酢味噌
◆刺身
☆鰆の炙り（福井）
☆ヤイトカツオ（熊本・天草）
◆寿司
☆本鮪の手巻き寿司（青森・三厩）
◆揚げ物
☆太刀魚（駿河湾）と堀川牛蒡の天ぷら、ほうれん草胡麻和え
◆強肴
☆長芋素麺玉子餡と揚げブロッコリー
◆食事
＊ご飯のお供を組み合わせて何杯でも❗️
☆カラスミご飯
☆本鮪、海苔、とろろ芋かけご飯
☆目玉焼き乗せご飯
☆金山寺味噌のおにぎり
◆甘味
☆安納芋と牛乳アイス、焼きみかんソース

■飲み物
★生ビール
★シャンパン
◎ドンペリニヨンロゼ（仏・シャンパーニュ）
★白ワイン
◎フェヴレ・ピュリニーモンラッシェ・プルミエクリュ・ラ・ガレンヌ2019（仏・ブルゴーニュ）
◎アサツユ 2016 マグナムボトル（米・ナパバレー）
★赤ワイン
◎ジュヴレ・シャンベルタンクール・デ・ロワ（仏・ブルゴーニュ）
★日本酒
◎手取川純米辛口（石川県白山市・吉田酒造店）
春、夏、秋を飲み比べ。
◎日高見超辛口純米酒生酒（宮城県石巻市・平孝酒造）

◉今回は忘年会と言う事もあり、希少なシャンパンやワインを持ち込み皆んなでワイワイ楽しんだ。
『おが和』はいつ訪問しても本当に楽しく寛げる店であり、私にとっては三ツ星の名店である。
ご馳走さまでした。
また来年もよろしくお願いします。

◎烏丸御池から近い日本料理『おが和』

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◎京都の贅を尽くした茶室の雰囲気を感じさせる素敵な店内。

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◎ドンペリニヨンロゼ（仏・シャンパーニュ）で乾杯❗️さすがドンペリ。美味い。。。

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◎ミシュランガイド京都で星を取り続けている人気店。

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◎今夜は貸し切り。シャンパン、ワイングラスが勢揃い。

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◎生ビール

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◎松葉蟹の出汁で炊いた外子飯蒸し。

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☆セコ蟹（兵庫・香住港）の黒酢ジュレ掛け

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◎セコ蟹の内子は堪らなく美味い❗️

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◎蟹汁で炊いた外子飯蒸し

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◎蟹出汁で炊いた外子飯蒸しをセコ蟹に絡めて食べる！

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★白ワイン ◎フェヴレ・ピュリニーモンラッシェ・プルミエクリュ・ラ・ガレンヌ2019（仏・ブルゴーニュ）

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☆真鯛（鹿児島）と丸大根のお椀

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☆あん肝（北海道・余市）九条ネギと辛子酢味噌

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◎アサツユ 2016 マグナムボトルを皆んなで楽しむ❗️アサツユのマグナムボトルを初めて見た。

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☆鰆の炙り（福井）

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☆幻の高級魚「全身トロ」と言われるヤイトカツオ（熊本・天草）

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◎手取川純米辛口（石川県白山市・吉田酒造店）春、夏、秋を飲み比べ。

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◎手巻き寿司用の本鮪

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◎本鮪は青森の三厩産の254キロの大物❗️

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◎ハイどうぞ！山幸の本鮪は美味いよぉ〜。

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◎美味すぎる❗️幸せ。。。

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◎ ジュヴレ・シャンベルタンクール・デ・ロワ（仏・ブルゴーニュ）は美味いワインだ。。。

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☆太刀魚（駿河湾）と堀川牛蒡の天ぷら、ほうれん草胡麻和え

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☆長芋素麺玉子餡と揚げブロッコリー

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◎食事タイム。

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◎ご飯のお供を組み合わせて何杯でも食べられる。

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◎自家製の半生カラスミを見せてくれる大将。

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◎カラスミをつまみで切って貰う！

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◎美味すぎて日本酒が進む。。。。

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◎日高見超辛口純米酒生酒（宮城県石巻市・平孝酒造）

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☆カラスミご飯

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☆本鮪、海苔、とろろ芋かけご飯

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◎特別に目玉焼きを作って貰う❗️

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◎大好きな目玉焼きご飯。

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◎特別に大将におにぎりを握って貰う！

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◎金山寺味噌入りのおにぎり。美味いよぉ〜❗️

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◎美味かった❗️

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◎ジャコと金山寺味噌と海苔佃煮のご飯（友人分）

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◎塩引き鮭、海苔佃煮ご飯（友人）

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◎牛肉出汁茶漬け（友人）

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◎安納芋と牛乳アイス、焼きみかんソース

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◎ご馳走さまでした。至福の忘年会でした。

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2022/12/24 更新

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4回目

2022/09 訪問

夜の点数：4.7
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.8
- | CP4.7
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

京都『おが和』で秋の味覚を満喫❗️

今年１月に祇園から烏丸御池駅から徒歩5分の場所に移転した日本料理の名店『おが和』。ミシュランガイド京都で星を取り続けている人気店である。
店主の小川さんは、全国から仕入れた旬の食材が持つ良さを最大限に引き出し、深みがある料理を食べさせてくれる。
お店は完全予約制で、京都の贅を尽くした茶室の雰囲気を感じさせる素敵な店内で京懐石を堪能できる。
小川さんの人柄の良さにも魅了され、定期的に訪問している。

＊定期訪問

【秋の旬のお任せコース】
＊コメントは写真に記載。

◆先付け　
☆鮎（京都京北周山町）の風干しと焼きなす
☆枝豆
◆椀物
☆鱧（淡路島）と松茸（岩手・岩泉）と冬瓜のお椀
◆造里
☆鰆（淡路島）
☆赤雲丹（熊本・天草）
☆にしん（北海道）
◆焼物
☆目鯛（島根）万願寺唐辛子
◆スペシャリテ
☆本鮪の手巻き寿司（北海道・戸井）
◆揚げ物　
☆一年熟成の南京
◆強肴
☆カラスミ
◆香の物
☆茄子、昆布佃煮
◆御飯
＊ご飯のお供を組み合わせて何杯でも❗️
☆カラスミご飯
☆本鮪、海苔、とろろ芋かけご飯
☆鰹節、海苔、卵かけご飯
☆ 肉吸いご飯（友人）
☆イクラ、海苔、塩引き鮭ご飯（友人）
◆甘味　　
☆桃と赤紫蘇のアイスクリーム

■飲み物
☆生ビール
☆白ワイン
◎ステファン・アラダムモンタニープルミエ・クリュ2019（仏・ブルゴーニュ）
☆日本酒
◎手取川夏純米辛口（石川県白山市・吉田酒造店）
◎手取川秋純米辛口（石川県白山市・吉田酒造店）
◎羽根屋　純米吟醸ひやおろし（富山市・富美菊酒造）
◎小鼓鼓傳純米大吟醸無濾過生原酒
（兵庫県丹波市・西山酒造場）
◎七本槍渡船純米大吟醸（滋賀県長浜市・冨田酒造）

◉新築した建物の店内は木の温もりを感じ落ち着いて食事ができる。お弟子さん達もとても明るく楽しい。
『おが和』は何度訪問してもゆっくり寛げる店であり、私にとっては三ツ星のお店である。
次回は冬にまた伺います。ご馳走さまでした。

◎烏丸御池駅から徒歩5分の場所に移転しち『おが和』

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◎岩手・岩泉産の松茸❗️

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◎新築した建物の店内は木の温もりを感じ落ち着いて食事ができる。

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◎ミシュランガイド京都で星を取り続けている人気店である。

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◎カウンター席からオープンキッチンが全て見える。

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◎生ビールで乾杯❗️

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☆鮎（京都京北周山町）の風干しと焼きなす

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☆枝豆

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☆白ワイン ◎ステファン・アラダムモンタニープルミエ・クリュ2019（仏・ブルゴーニュ）

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◎秋の味覚の王様の松茸❗️

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☆鱧（淡路島）と松茸（岩手）と冬瓜のお椀。絶品❗️

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◎カウンター越しに小川さんと会話も弾む❗️

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◎手取川夏純米辛口（石川県白山市・吉田酒造店）

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◆造里 ☆鰆（淡路島）

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☆赤雲丹（熊本・天草）。濃厚で甘みも強く美味すぎる❗️

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◎手取川秋純米辛口（石川県白山市・吉田酒造店）

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☆にしん（北海道）の刺身は珍しい。絶品❗️

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◎口直しの甘酢ショウガ。

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◎羽根屋　純米吟醸ひやおろし（富山市・富美菊酒造）

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◎本マグロは豊洲のやま幸から仕入れている。

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◎鰆と本マグロ

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◎手巻き寿司を作っていく小川大将！

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◎ハイどうぞ❣️ 美味いよ❗️

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☆本鮪の手巻き寿司はやっぱり美味い❗️

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◎小鼓鼓傳純米大吟醸無濾過生原酒（兵庫県丹波市・西山酒造場）

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☆目鯛（島根）万願寺唐辛子の焼き物。

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◎ 一ヶ月寝かせた南京の揚げ物

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◎七本槍渡船純米大吟醸（滋賀県長浜市・冨田酒造）

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◎自家製カラスミ❗️

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◆強肴 ☆カラスミで日本酒が進む❣️

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◆香の物 ☆なす、昆布佃煮

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◎好きなご飯のお供を組み合わせて、何杯でも食べれる❗️

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◎お弟子さんの小林さん。ご飯の何が良いですかか⁉️

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◎王道のカラスミご飯を頂く❗️

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◎本鮪、海苔、とろろ芋かけご飯も美味い❗️

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◎鰹節、海苔、卵かけご飯は最高❗️

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◎友人か頼んだ肉吸いご飯！

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◎友人が頼んだイクラ、海苔、塩引き鮭ご飯！

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◎お弟子さんの遠藤さんが、デザートを作って行く！

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☆桃と赤紫蘇のアイスクリーム

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◎ご馳走さまでした。美味かった❗️また冬に伺いましは。

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2022/10/03 更新

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3回目

2022/03 訪問

夜の点数：4.7
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.8
- | CP4.7
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

やっぱり美味い京都『おが和』の割烹料理

烏丸御池近くに今年１月に新店舗に移転した『おが和』。
ミシュランガイド京都で星をずっと取り続けている日本料理の名店である。お店は完全予約制でカウンター席が11席。京都の贅を尽くした茶室の雰囲気を感じさせる素晴らしい店内である。　
店主の小川洋さんは「嵐山吉兆」や「祇園さゝ木」で長年研鑽積んできた料理人で、小川さんの料理の美味さと人柄の良さに惹かれ地元の常連さんが多い。
今夜はお店を貸し切りにして、東京から友人達をたくさん誘って食事会を開催。皆んなで春爛漫の京都の至福の時間を過ごした。

＊定期訪問

【春の食材を使ったお献立】
＊コメントは写真に記載。

◆前菜
☆ホタルイカと春野菜の香り辛子酢味噌
◆椀物
☆タマカイと蕗のお椀
◆向付
☆サヨリ、紫雲丹（熊本・天草）花山葵酢醤油漬け
◆強肴
☆タマカイの煮凝り
◆刺身
☆鰆のたたき（島根）
◆寿司
☆名物本鮪の手巻き寿司（三宅島）
◆焼物
☆ 金目鯛の炭火焼き（静岡・下田）
　葉玉ねぎ金目鯛の出汁がけ
◆進肴
☆ホワイトアスパラ（佐賀）と半熟玉子
◆強肴
☆自家製半生カラスミ、熟成カラスミ
◆御飯
＊ご飯のお供を組み合わせて何杯でも！
☆半生カラスミご飯
☆本鮪、海苔、とろろ芋、卵かけご飯
☆自家製塩引き鮭（時鮭）ご飯
☆ごぼう味噌と山椒牛肉のご飯
☆ 肉吸いご飯
◆甘味　　
☆甘太くんの焼き芋アイス

■飲み物
☆生ビール
☆シャンパン
◎ シャンパーニュ・ド・バルフォンタルクミレジメブリュット（仏・シャンパーニュ）
☆白ワイン
◎ ランゲ・シャルドネ・ブッシアドールアルド・コンテルノ2017（伊・ピエモンテ）
◎ カーヴ・デュ・ロワ・ダゴベールリースリング（仏・アルザス）
☆赤ワイン
◎ ヴォーヌ・ロマネ・1ER・プティ・モン 2015（仏・ブルゴーニュ）
◎テスタマッタ　ビービー・グラーツ（伊・トスカーナ）
☆日本酒
◎徳次郎特別純米酒（京都府城陽市・城陽酒造）
☆泡盛
◎泡盛暖流古酒 40度（沖縄県うるま市・神村酒造）

◉小川さんの料理と人柄の優しさに魅了され定期的に訪問している。お弟子さん達もとても楽しく、最高のチームワークで仕事をしている。
自分にとっては『おが和』はかけがえの無い京都のお店です。
ご馳走さまでした。
また伺います。

◎京都白川の桜は美しい。

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◎烏丸御池近くに今年1月に新店舗に移転した『おが和』。

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◎今夜はお店を貸し切りにしての食事会。

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◎ミシュランガイド京都で星を継続して獲得している日本料理の名店である。

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◎いつものように生ビールをゴクリ❗️

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◎人数が多いからシャンパーニュ・ド・バルフォンタルクミレジメブリュットのマグナムボトルで乾杯！

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☆ホタルイカと春野菜の香り。辛子酢味噌で

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☆タマカイと蕗のお椀。タマカイは世界最大級のハタの仲間。

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◎今夜のお造里の魚たち。

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◎店主の小川洋さんは「嵐山吉兆」や「祇園さゝ木」で長年研鑽積んできた料理人で、技量は京都でトップクラス。

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☆サヨリ、紫雲丹（熊本・天草）花山葵酢醤油漬けて。

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☆タマカイの煮凝り。クエのような味わい。

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☆鰆のたたき（島根）玉ねぎと昆布醤油をつけて頂く。

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◎鮪の手巻き寿司用の鮪をカットして行く。

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◎今夜の本鮪はやま幸の三宅島の本鮪。大将の笑顔が良い。

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◎何度食べても美味いなぁ〜。さすがやま幸の本鮪❗️

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☆ 金目鯛の炭火焼き（静岡・下田）葉玉ねぎ金目鯛の出汁がけ

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☆ホワイトアスパラ（佐賀）と半熟玉子

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◎半熟卵はトロトロ。ホワイトアスパラと良く合う。

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◎自家製の半生カラスミ、熟成カラスミ

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◎おが和の自家製カラスミは絶品❗️美味い。

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◎ご飯はご飯のお供を組み合わせて何杯でも食べれる❗️

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☆半生カラスミご飯。悶絶級の美味さ❗️

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☆本鮪、海苔、とろろ芋、卵かけご飯め美味すぎる❗️

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☆自家製塩引き鮭（時鮭）ご飯もヤバい❗️

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◎ごぼう味噌と山椒牛肉のご飯。お弟子さん推奨。これも美味い！

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◎〆は肉吸いご飯で。。。。お腹いっぱい❗️

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☆甘太くんの焼き芋アイス

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◎ ランゲ・シャルドネ・ブッシアドールアルド・コンテルノ2017（伊・ピエモンテ）

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◎ カーヴ・デュ・ロワ・ダゴベールリースリング（仏・アルザス）

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◎ ヴォーヌ・ロマネ・1ER・プティ・モン 2015（仏・ブルゴーニュ）

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◎テスタマッタ　ビービー・グラーツ（伊・トスカーナ）

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◎徳次郎特別純米酒（京都府城陽市・城陽酒造）

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◎日高見超辛口純米酒生酒（宮城県石巻市・平孝酒造）

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◎天明純米本生（福島県会津坂下町・曙酒造）

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◎泡盛暖流古酒 40度（沖縄県うるま市・神村酒造）

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◎沖縄から帰ってきた友人が泡盛古酒と冬瓜漬けを持ってきて皆んなに振る舞った。度数は40度。酔っ払った❗️

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◎自分にとっては『おが和』はかけがえの無いお店です。ご馳走さまでした。

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2022/04/16 更新

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2回目

2022/02 訪問

夜の点数：4.7
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.8
- | CP4.7
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

京都『おが和』で美味い早春の旬を堪能

今年1月に祇園から三条通り、西洞院通りに移転した『おが和』。
ミシュランガイド京都で星を取り続けている人気店である。
店主の小川さんの料理は、巧みな技で旬の食材が持つ良さを最大限に引き出し、深みがある創作料理を食べさせてくれる。
京都の人気料理店の店主達も彼の料理の腕前に一目置いている。　
小川さん人柄の良さにも魅了され定期的に訪問しているが、今回で３ヶ月連続の訪問となった。大好きな割烹料理店です。

＊定期訪問

【早春の旬の食材を使ったお献立】
＊コメントは写真に記載。

◆先付け
☆サヨリ（愛媛）、山菜、大根おろし、煮梅
◆前菜
☆子持ちヤリイカ、菜種の辛子和え
◆椀物
☆ずわい蟹の真薯（京都・津居山）の聖護院かぶ擂り流し
◆刺身
☆平目（淡路島）かぶ酢醤油漬け、花山葵、昆布醤油
☆天然とらふぐ白子（山口・下関）、焼き海苔と刻みネギ、卵黄ポン酢がけ
☆〆鯖（淡路島）、玉ねぎ醤油
◆寿司
☆名物本鮪の手巻き寿司（静岡・下田）
◆焼物
☆太刀魚（東京湾）、炭火焼きネギ、大根おろしとレモン
◆箸休め
☆焼き加賀蓮根、ホウレン草（京都・修学院）、白味噌出汁の辛子風味
◆強肴
☆半生カラスミ、熟成カラスミ
◆ 香の物
☆ハート♡形の塩昆布、大根はりはり漬け
◆御飯
＊ご飯のお供を自由に組み合わせて何杯でも食べれる！
☆半生カラスミご飯
☆時鮭（トキシラズ）の塩引き鮭ご飯
☆本鮪、海苔、とろろ芋ご飯
☆ 肉吸いご飯
◆甘味　　
☆甘太くんの焼き芋（大分）
☆金柑甘露煮のアイス

■飲み物
☆生ビール
☆シャンパン
◎ ポール・デテュンヌ　プレスティージュ・プランセス・デ・テュンヌ（仏・シャンパーニュ）
☆日本酒
◎手取川冬純米辛口（石川県吉田酒造店）
◎田酒特別純米酒（青森県西田酒造店）

◉新築した建物の店内は木の温もりを感じ、落ち着いて食事ができる。女将さんも優しく、お弟子さん達も真面目で一生懸命に仕事をこなす。
『おが和』はいつ訪問してもゆっくりと寛げる店で、私にとって、京都で唯一無二のとっておきのお店です。
ご馳走さまでした。また伺います。

◎今年1月に祇園から三条通り、西洞院通りに移転した『おが和』。

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◎新築した建物の店内は木の温もりを感じ落ち着いて食事ができる。

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◎店主の小川さんは、『嵐山吉兆』や『祇園さゝ木』で長年研鑽積んできた料理人。人柄が最高に良いです。

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◎ミシュランガイド京都で星を取り続けている人気店である。

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◎いつものように先ずは生ビールで喉を潤す！

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◎京都の割烹料理店ではシャンパンを注文すると瓶が並べられる。

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◎ ポール・デテュンヌ　プレスティージュ・プランセス・デ・テュンヌ（仏・シャンパーニュ）で乾杯！

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☆サヨリ（愛媛）、山菜、大根おろし、煮梅

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☆子持ちヤリイカ、菜種の辛子和え

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☆ずわい蟹の真薯（京都・津居山）の聖護院かぶ擂り流しのお椀

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☆平目（淡路島）かぶ酢醤油漬け、花山葵、昆布醤油

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☆天然とらふぐ白子（山口・下関）、焼き海苔と刻みネギ、卵黄ポン酢がけ

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☆〆鯖（淡路島）、玉ねぎ醤油

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◎手取川冬純米辛口（石川県吉田酒造店）

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◎今夜の天然本鮪は下田産。豊洲のやま幸から仕入れている。

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◎手巻き寿司を握って手渡す大将。

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◎やま幸の本鮪を使った手巻き寿司は美味い(^｡^)

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☆太刀魚（東京湾）、炭火焼きネギ、大根おろしとレモン

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☆焼き加賀蓮根、ホウレン草（京都・修学院）、白味噌出汁の辛子風味

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◎田酒特別純米酒（青森市西田酒造店）

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◎自家製からすか

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◎半生カラスミと熟成一年物。

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◎ハート♡形の塩昆布、大根はりはり漬け。洒落ている。

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☆半生カラスミご飯

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☆時鮭（トキシラズ）の塩引き鮭ご飯

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☆本鮪、海苔、とろろ芋ご飯

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☆ 肉吸いご飯

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☆甘太くんの焼き芋（大分）と金柑甘露煮のアイス

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◎ご馳走さまでした。私にとって『おが和』は三ツ星のお店です。　

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2022/03/05 更新

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1回目

2022/01 訪問

夜の点数：4.7
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.8
- | CP4.7
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

京都『おが和』新店舗移転のお祝いの晩餐会

割烹料理の名店『おが和』。
今年1月11日に祇園から烏丸御池から程近い住宅街の中にお店を新築し移転した。ミシュランガイド京都で星を取り続けている人気店である。
店主の小川さんは、『嵐山吉兆』や『祇園さゝ木』で研鑽積んできた凄腕料理人で、彼の美味い料理を堪能しに多くの常連さんが足繁く通っている。
私も小川さんの料理と人柄の良さにも惚れて、定期的に訪問している。
今夜は移転オープンしたばかりのお店を貸し切りにして、お祝いの会を開催し真新しい店で小川さんの料理を満喫した。

◎定期訪問

【冬の旬の食材を使ったお献立】

◆先付け
☆天然とらふぐ白子の炭火焼き　ふぐの焼きヒレを乗せて（山口・下関）
◆前菜
☆塩鰤（富山・氷見）りんごと葱の酢味噌和え　
◆椀物
☆ぐじの蕪蒸し（長崎・対馬）
◆刺身
☆よこわの藁焼（富山・氷見）
☆鯵（長崎・五島列島）玉ねぎ醤油を添えて
◆お凌ぎ
☆名物本鮪の手巻き寿司（宮城・塩釜）
◆焼物
☆のどぐろ紅瞳（長崎・対馬）と丸大根煮
◆揚物
☆堀川ごぼう（京都・修学院）ほうれん草、胡麻豆腐　
◆強肴
☆半生カラスミ、熟成カラスミ
☆時鮭（トキシラズ）の塩引き鮭
◆御飯
＊ご飯のお供を組み合わせて
☆本鮪、海苔、黄身かけご飯
☆本鮪　とろろ芋かけご飯
◆甘味　　
☆焼き芋と黒豆アイス

■飲み物
☆生ビール
☆シャンパン
◎ローラン・ペリエ（仏・シャンパーニ）
☆赤ワイン
◎ サヴィニー・レ・ボーヌルージュ2017（仏・ブルゴーニュ）
☆日本酒
◎純米大吟醸大洋盛（新潟村上市大洋酒造）
◎ 手取川冬純米辛口（石川県吉田酒造店）

◉真新しい店内はカウンター席が11席に増えた。京都の高級割烹料理店らしい見事な店構えの設えである。お祝いの胡蝶蘭も所狭しと飾られていた。
お祝い酒の祝樽で乾杯し、小川大将も交えて友人達と盛り上がり楽しい新年会となった。
『おが和』はいつ訪問してもゆっくりと寛げる店であり、私にとっては京都で一番の三ツ星のお店です。
ご馳走さまでした。

◎今年1月11日に祇園から烏丸御池から近い場所に移転オープンした。

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◎新築した新店舗はカウンター席が11席に増えた。

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◎開店祝いの富翁の樽酒。

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◎ミシュランガイド京都で星を取り続けている人気店である。

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◎店内は木の温もりで京都風情を感じる。

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◎全員揃うまで生ビールで喉を潤す。

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◎富翁純米吟醸祝樽（京都伏見北川本家）

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◎皆んなで移転オープン祝いの乾杯！

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☆天然とらふぐ白子の炭火焼き　ふぐの焼きヒレを乗せて（山口・下関）

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◎とらふぐの白子は絶品。ふぐの出汁も美味い。福来たる。

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◎大将自らシャンパンを注いでくれる。いても優しい大将。

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◎シャンパンで乾杯。

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☆塩鰤（富山・氷見）りんごと葱の酢味噌和え。鰤は2ヶ月寝かせた寒鰤。

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◆椀物 ☆ぐじの蕪蒸し（長崎・対馬）

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◎純米大吟醸大洋盛（新潟村上市大洋酒造）

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◎店主の小川さんは、『嵐山吉兆』や『祇園さゝ木』で研鑽積んできた凄腕料理人。お弟子さんとのチームワークは最高。

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◆刺身 ☆よこわの藁焼（富山・氷見）

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◆刺身 ☆鯵（長崎・五島列島）玉ねぎ醤油を添えて

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◎ サヴィニー・レ・ボーヌルージュ2017（仏・ブルゴーニュ）

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◎本鮪（宮城･塩釜）本鮪は豊洲市場のやま幸から仕入れている。

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◎本鮪をカットして行く。

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◎手巻き寿司用に仕込みする。

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◎本鮪の手巻き寿司を作って行く大将。

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◎やま幸の本鮪はやっぱり美味いな〜。

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☆のどぐろ紅瞳（長崎・対馬）と丸大根煮

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☆堀川ごぼう（京都・修学院）ほうれん草、胡麻豆腐　

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◎ 手取川冬純米辛口（石川県吉田酒造店）

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◎カラスミを披露してくれるお弟子さんの小林さん。

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◎自家製カラスミは半生と熟成一年物。酒が進む。

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◎自家製の時鮭（トキシラズ）の塩引き鮭とご飯のお供。

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◎新潟村上出身のお弟子さんの遠藤さん。

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◎香の物

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◎土鍋ご飯をよそってご飯タイム。

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◎本鮪、海苔、黄身かけご飯

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◎本鮪　とろろ芋かけご飯

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☆焼き芋と黒豆アイス

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◎小川さんがいた、ミシュラン三ツ星の『祇園さゝ木』の胡蝶蘭が飾られていた。ご馳走さまでした。

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2022/02/22 更新

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東行晋作さんが投稿したおが和（京都/烏丸御池）の口コミ詳細

おが和烏丸御池、二条城前、烏丸/日本料理

ジャンルから探す

予算

営業時間

東行晋作さんが投稿したおが和（京都/烏丸御池）の口コミ詳細

おが和烏丸御池、二条城前、烏丸/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