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松ぼぅくりの器
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鯛と鮪寿司
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わらび餅とシャーベット
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玄関
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インテリア
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正月の装い
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食前酒
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祝いの膳
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先付け
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菜の花のからすみ和えわん
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椀の物
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海老芋の白味噌仕立て
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煮えばな
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八寸
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氷見の寒鰤
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海鼠とこのこ
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鯖寿司
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子持ち昆布
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向付け
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鯛と煎り酒
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日本酒
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焼き物
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亀岡牛のローストビーフ
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凌ぎ
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貝だしにゅうめん
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野菜のポタージュ
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炊き合わせ
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ご飯
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お粥とお餅
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香の物
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三彩羽釜
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水菓子
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抹茶
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わらび餅
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柚子シャーベット
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掛け軸
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中庭
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飲み物
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厨房
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エントランス
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西来院方丈
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西来院庫裏庭
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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
小寒、洛中は冬日和、清水あたたかをふくむ。八坂さんに参って、清水の大隋求菩薩を拝み胎内を巡る。丁度お昼、今日のお目当ては東山のこちら。玄関から細い路地を通って中へ、カウンター席に座らせて頂く。お昼の懐石は一斉に正午に始まる。
◆「食前酒」は、柚子酒。搾りたてで濃厚、柚子の香りが立ち込める。一緒にビール（1430円）も頂く、まずは乾杯！
◆「先付け」は、菜の花のからすみ和え。細かく砕いたからすみがふりかけられ、緑と茶色のコントラストが映える。菜の花の新鮮な苦味がとてもいい。煮えばなと椀の物も一緒に正月祝い膳として配される。
◆「椀の物」は、海老芋の白味噌仕立て。京の冬といえば白味噌、こくがあって出汁が効いてとても美味しい、大きな海老芋は程よいかたさ、福井の地がらしがとても良いアクセントになっている、五臓六腑に染み渡る。一緒に一志郎窯の三彩羽釜で強火で炊き上げた煮ばなを頂く、外は柔らかく中は少し芯が感じられ、甘さが滲み出た絶妙の出来上がり。汁、米、菜、絶妙のハーモニーを織りなす。
◆「八寸」は、金縁の素敵な丸皿の上に、羽子板の形をした長皿を乗せ、左から鯖寿司、子持ち昆布、叩きごぼうが並ぶ、その左奥には金の松ぼっくりの器に氷見の寒鰤、その横の小鉢には海鼠と、お正月ならではのお節の数々。鯖寿司は柔らかく、山葵が程よく効いてとても美味しい、子持ち昆布は花鰹が掛けられ、シャキシャキ食感で繊細な味、叩きごぼうは胡麻和え、優しい味、開運を祈る。海鼠にはこのこがトッピングされ、まったりとした味、最後に寒鰤は１週間塩漬けし熟成させ、藁の薫香を付け、蕪と水菜、柚子で香りを整えた逸品、燻製の様な味わいで、特別純米生原酒、英勲（半合・1100円）のまったり濃厚、芳醇な口あたりと、とてもよく合う絶妙のマリアージュ。
◆「向付け」は、鮪の寿司と鯛。鯛は梅の味がする煎り酒で頂く、歯応えがあってさっぱりとした味わい、昆布粉が良いアクセントになっている。鮪寿司もまったり熟成してとても美味しい。
◆「焼き物」は、丹波平井農場で育てられた亀岡牛のいちぼを使ったローストビーフ。付け合わせは原木椎茸、金時人参、九条ネギ、そしてローストビーフの上にはたっぷりのチーズがまぶされている。金時人参は甘く、肉は脂控えめ、柔らかくて、チーズとよく合う、焦げ目も美味しく、全体としてすっきりとした味わい。辛口端麗、さっぱりとした口当たりの日日（半合・1100円）と一緒に美味しく頂く。
◆「凌ぎ」は、貝出汁にゅうめん。清水焼の素敵な器に、淡路の麺業者さんに特別にお願いして製麺して頂いたにゅうめんに、蛤、牡蠣が入ったまったりとした貝出汁を合わせ、菊菜が添えられた一品。にゅうめんはしっかりコシがあって、まったりとした貝出汁がしっかり絡んで滋味深い味わい。
◆「炊き合わせ」というか、小吸い物でもなく、芹がトッピングされた野菜のポタージュ。十勝の雪の下で２年間熟成させたじゃが芋をベースに、聖護院蕪、金時人参、大原の筍など野菜たっぷり、粒々感がある旨味凝縮、濃厚な味わい。
◆「ご飯」は、お餅が入ったお粥。からすみが振りかけられていて、お餅と相まってチーズのような味わい、香の物は、志ば久のしば漬けと長芋、美味しく一緒に頂く。
◆「水菓子」は、わらび餅と柚子シャーベット。一緒にお抹茶も頂く。わらび餅は出来立て、ぷにぷに、まったり、丹波黒豆のきな粉は少しビターで大人の味。シャーベットは柚子がとても濃厚。その後のお抹茶がとても引き立つ。
全九品、巳年の京の新春を祝う料理の数々。飛び切り高級な食材を使うのではなく、厳選した地元京ならではの旬の食材を、手間暇掛けて仕込んだ、新年ならではのお料理ばかり、出来立ての温かいもの、じっくり熟成させて旨味を出したもの、そして昆布の出汁を最大限生かし淡く繊細で優しい味が全体を包む、まさに真味只是淡、素材が持つ本来の味わいを生かし出し尽くした一期一会の素晴らしい料理の数々を堪能させて頂いた、ご馳走様でした。帰りは建仁寺塔頭西来院の方丈に参って帰路につく。