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鹿児島のざき牛Ａ５サーロイン
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蕎麦
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タタキ
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お凌ぎ
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スーパードライ
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山形県くどき上手
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ハイボール
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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
松山市二番町の繁華街から一本裏通りにある「懐石 おか多」さん。
暖簾をくぐると目を惹く白木のカウンター席、個室にはテーブル席で
上品で大人の雰囲気を醸した店内である。
料理長の岡田栄治氏は高校卒業後、京都の料亭「京料理 梅むら」で
板前修業に入る。２７歳で京都の有名旅館の料理長に就任し
１２年間に渡って腕を振るった経歴の持ち主。
その後、帰郷し昨年の６月にこの店をオープンしたらしい。
料理は京懐石に肉を取り入れたもので、それぞれ７千円・１万円・１万３千円コースといった構成。
先ずはビールで喝を入れ、美人女将のお酌で今宵の宴が始まった。
最初に出てきたお凌ぎは鹿児島県、のざき牛のＡ５フィレのタタキに湯葉豆腐から始まり
〆のサーロインや蕎麦出汁も繊細な味付けで京料理の素晴らしさを実感しましたが
料理の出るタイミングが遅く間延びしてる感が否めない夜でもあった。