jetsailさんが投稿した木山（京都/丸太町）の口コミ詳細 [食べログ]

この口コミは、jetsail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

木山丸太町（京都市営）、烏丸御池、京都市役所前/日本料理

7回

夜の点数：4.6
- ￥40,000～￥49,999 / 1人
- 料理・味 4.6
  
  |サービス 4.4
  
  |雰囲気 4.5
  
  |CP 4.6
  
  |酒・ドリンク 4.5
昼の点数：4.3
- ￥20,000～￥29,999 / 1人
- 料理・味 4.4
  
  |サービス 4.0
  
  |雰囲気 4.4
  
  |CP 4.4
  
  |酒・ドリンク 4.0

7回目

2019/03 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.4
- | 雰囲気4.5
- | CP4.6
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

今期最後に浜坂蟹を頂きました♪

今期最後の蟹を頂きに「木山」さんへ。

今回いい蟹入りましたよ〜と木山さん。
期待を膨らませて伺うことに♪

まずは蟹とご対面❤︎
いい型の蟹ですよ〜

まずは生ビールを頂きながら一品目を待ちます。

「今宵頂いたお料理」

●車海老と筍、蕨の飯蒸し
●もてなし酒：福岡天縁
●鰻、根パセリすり流し
●鮪、山葵菜の握ら寿司、シャリのソース
●平目のこのわた和え、青海苔
●2種の削り節テイスティング
●一番出汁
●蛤沢煮椀
●浜坂蟹の爪焼き
●浜坂蟹の脚焼き
●甲羅に味噌・身詰め
●甲羅に熱燗「甲羅酒」
●うるい、飯蛸、新わかめ、土佐酢と胡麻で
●白アスパラフライ、鮑柔らか煮の天ぷら、自家製白ウスターソース
●蟹しゃぶ2種
●蟹雑炊と香の物
●鯖寿司
●煮麺
●ブラッドオレンジ生ジュース
●焼きリンゴ白味噌仕立てのおやき
●お薄

食事を終えて

木山さん自ら仕上げて頂く蟹は絶品！
素晴らしい焼き加減です。

そして料理の深みを増す出汁が見事。
雑味のない料理が堪能できます。

今期最後の蟹を堪能し大満足で店を後にしました。
次回も宜しくお願いします！

Photo：EOS9000D

浜坂蟹

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車海老と筍、蕨の飯蒸し

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もてなし酒：福岡天縁

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鰻、根パセリすり流し

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鮪、山葵菜の握ら寿司、シャリのソース

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鮪、山葵菜の握ら寿司、シャリのソース

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平目のこのわた和え、青海苔

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削り節テイスティング

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一番出汁

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蛤沢煮椀

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浜坂蟹

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浜坂蟹の爪焼き

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浜坂蟹の爪焼き

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浜坂蟹の爪焼き

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脚焼き

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木山さんの焼きは格別

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甲羅に味噌・身詰め

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甲羅に熱燗「甲羅酒」

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うるい、飯蛸、新わかめ、土佐酢と胡麻で

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白アスパラフライ、鮑柔らか煮の天ぷら、自家製白ウスターソース

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蟹しゃぶ

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蟹しゃぶ

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蟹しゃぶ

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蟹しゃぶ

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蟹しゃぶ

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蟹雑炊と香の物

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鯖寿司

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煮麺

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ブラッドオレンジ生ジュース

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焼きリンゴ白味噌仕立てのおやき

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お薄

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2019/03/14 更新

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6回目

2018/05 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.4 ］

楽しい節SHOW

3月蟹を頂いてから久しぶりに「木山」さんへ伺いました。

今宵もいつものコースでお願いします。
暑い日でしたので、まず生ビールを頂き喉を潤します。

「お料理の内容」
●井戸水の白湯
●空豆、鮑飯蒸し
●小蕪とセロリすり流し雲丹のせ
●青森産棘栗蟹、白芋茎、フルーツトマト、昆布締め白海老餡
●鮪、鰹枯れ、荒節の一番出汁をお猪口で頂きます
●甘鯛、胡麻豆腐、じゅん菜、焼き椎茸の椀
●琵琶鱒、シマアジの造り
●滋賀石田川鮎塩焼きと新玉ねぎ
●丹後宮津トリ貝の焼き、ヒモ、肝
●花山椒、琵琶湖鰻、賀茂茄子
●唐辛子、生クラゲの白和え
●ホワイトアスパラ、金目鯛の天ぷら、米酢を煮詰めたソース
●卵ご飯と桜海老かき揚げ丼
●ちりめん山椒、鰹節に全卵ONライス
●生メロンシャーベット
●自家製わらび餅

「飲み物」
●日本酒：もてなし酒、松の翆/伏見
●生ビール
●白：DOMAINE OUDIN, CHABLIS PREMIER CRU VAUGIRAUT 2015/ BURGUNDY FRANCE)、他

端境期でしたが素晴らしいお料理内容！
そして枯節、荒節、鮪節を使った削りショーはいつ見ても心がそわそわしてしまいます（笑）

今宵もいつも同様、素敵な時間を過ごさせて頂きました。
木山さんの穏やかな人柄が空間によく反映されていて、落ち着いて食事ができるので大好きなお店の一つです。

ご馳走様でした。

外観「看板」

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空豆、鮑飯蒸し

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日本酒：もてなし酒、松の翆/伏見

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小蕪とセロリすり流し雲丹のせ

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小蕪とセロリすり流し雲丹のせ

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青森産棘栗蟹、白芋茎、フルーツトマト、昆布締めすり流し白海老餡

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節

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節をひとつまみ頂きます

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鮪、鰹枯れ、鰹節の一番出汁

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鮪、鰹枯れ、鰹節の一番出汁

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甘鯛、胡麻豆腐、じゅん菜、焼き椎茸の椀

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丹後宮津のトリ貝

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丹後宮津のトリ貝

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琵琶鱒、シマアジの造り

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滋賀石田川鮎塩焼きと新玉ねぎ

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トリ貝焼き、ヒモ、肝

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花山椒、琵琶湖鰻、賀茂茄子

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唐辛子、生クラゲの白和え

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ホワイトアスパラ、金目鯛の天ぷら、米酢を煮詰めたソース

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卵ご飯と桜海老かき揚げ丼

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ちりめん山椒、鰹節に全卵ONライス

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生メロンシャーベット

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自家製わらび餅

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白：DOMAINE OUDIN, CHABLIS PREMIER CRU VAUGIRAUT 2015/ BURGUNDY FRANCE)

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井戸水の白湯

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2018/06/04 更新

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5回目

2018/03 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.4 ］

シーズン最後に浜坂蟹を堪能♪

蟹シーズン最終にお願いしたのは「木山」さん。

今シーズンも終わりとなるとスペシャルに頂きたいものです。
無理を言ってご用意頂いたのは「浜坂蟹」♪

今宵は個室カウンター席に案内頂きました。
まずはグビッと生ビールを頂いてからお料理開始です。

「頂いたお料理」
●バチコ(海鼠の卵巣)、蛤の飯蒸し
●河豚白子、長芋、雲丹
●飯蛸、ウド、土佐酢ジュレ
●河豚、小蕪の椀
●造り、さより、鰤漬け炙り、菜の花
●焼き蟹
●蟹刺し
●醴泉の爪酒
●蟹甲羅味噌と蒸身
●蕎麦、あゆ稚魚
●帆立、タラの芽、山形庄内禰宜の天ぷら
●蟹しゃぶ
●蟹雑炊
●蟹卵とじ丼
●香の物
●デコポン生ジュース
●ユリ根の茶巾絞り
●お薄

「頂いたお酒」
●生ビール
●日本酒：もてなし酒松の翆
●白ボトル：Domaine Alain Jeanniard Cote de Nuits-Villages Chardonnay 2009 Burgundy/ France
●日本酒：醴泉（爪酒で頂きました）
●日本酒：醸し人九平次純米大吟醸　別誂 2016/萬乗醸造

今シーズン他でも蟹を頂いてきましたが、木山さんのコースはかなりレベルが高いと感じました。
とても良いコンディションで頂く蟹は最高ですね！
今回ひとり5万オーバーでしたが、その価値あり。
来シーズンは木山さんで最初に食べたいなぁ〜

個室でゆったりと素敵な時間を過ごさせて頂きました。
ご馳走様でした。

シーズン終盤の浜坂蟹

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蟹刺し

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白ボトル：Domaine Alain Jeanniard Cote de Nuits-Villages Chardonnay 2009 Burgundy/ France

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焼き蟹

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造り、さより、鰤漬け炙り、菜の花

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個室カウンター

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バチコ(海鼠の卵巣)、蛤の飯蒸し

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もてなし酒、松の翆

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河豚白子、長芋、雲丹

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白ボトル：Domaine Alain Jeanniard Cote de Nuits-Villages Chardonnay 2009 Burgundy/ France

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飯蛸、ウド、土佐酢ジュレ

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節三種

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河豚、小蕪の椀

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造り、さより、鰤漬け炙り、菜の花

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焼き蟹

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焼き蟹

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焼き蟹

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蟹刺し

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焼き蟹

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日本酒：醴泉

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焼き蟹

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焼き蟹

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醴泉の爪酒

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蟹甲羅味噌と蒸身

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蕎麦、あゆ稚魚

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日本酒：醸し人九平次純米大吟醸　別誂 2016/萬乗醸造

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帆立、タラの芽、山形庄内禰宜の天ぷら

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カニしゃぶ

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カニしゃぶ

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蟹雑炊

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蟹卵とじ丼

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香の物

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デコポン生ジュース

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ユリ根の茶巾絞り

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お薄

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2018/04/10 更新

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4回目

2017/12 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.2
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.4 ］

出汁ライブを堪能できます♪

昨年ミシュランをスピード獲得をされた「木山」さんへ再訪してきました。
御所南エリアにおいて話題となったお店ですね。

今回は年の瀬最終営業日に伺いグルメ締めにピッタリです。
並べられた数本のシャンパーニュからJacquesson Champagne Cuvée No,740 Extra-Brutを選んでお料理スタートです！

「頂いた内容」

●井戸白湯

●帆立とカラスミの飯蒸し

●グジ蕪蒸し

●安乗の熟成天然河豚

●枕崎の鰹、鮪節

●蟹真丈

●15日熟成カンパチ、赤貝の造り

●白子炙り

●伊勢海老、海老芋、車海老、雲丹の出汁

●コッペ蟹の素麺

●白魚、堀川牛蒡の揚げ物

●炊き合わせクエ、林檎

●牡蠣の卵とじ丼と香の物

●搾りたてのジュース

●百合根金団

●お薄

「飲み物」
●泡：Jacquesson Champagne Cuvée No,740 Extra-Brut
●日本酒（銘柄失念）

何時もながら出汁ライブは食欲を引き立てます。
今年一年素敵な時間を過ごさせて頂きました！

ご馳走様でした！

出汁ライブ

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帆立とカラスミの飯蒸し

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安乗の熟成天然河豚

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15日熟成カンパチ、赤貝の造り

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雲子炙り

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本日のChampagneはこちら

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井戸白湯

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帆立とカラスミの飯蒸し

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グジ蕪蒸し

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グジ蕪蒸し

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安乗の熟成天然河豚

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枕崎の鰹、鮪節

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枕崎の鰹、鮪節

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枕崎の鰹、鮪節

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枕崎の鰹、鮪節

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一番出汁

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蟹真丈

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蟹真丈

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15日熟成カンパチ、赤貝の造り

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白子炙り

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白子炙り

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白子炙り

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白子炙り

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伊勢海老、海老芋、車海老、雲丹の出汁

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伊勢海老、海老芋、車海老、雲丹の出汁

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コッペ蟹の素麺

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白魚、堀川牛蒡の揚げ物

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牡蠣の卵とじ丼と香の物

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搾りたてのジュース

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グラスを選びます＆泡：Jacquesson Champagne Cuvée No,740 Extra-Brut

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泡：Jacquesson Champagne Cuvée No,740 Extra-Brut

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もてなし酒

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日本酒（銘柄失念）

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店内はお正月仕上げ

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店内カウンター席

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2018/02/05 更新

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3回目

2017/07 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.2
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.4 ］

御所南/出汁ライブを堪能できる良店

今年4月にオープンされた和久傳出身の「木山」さんに三度目の訪問となりました。
今宵もご主人の出汁ライブを楽しみましょう♪

場所は御所南エリア、境町筋のマンションの一階ですが１階部分は綺麗に改装され趣ある仕上がりになっているお店です。

入店するとカウンター席と手前には個室もあるようです。
本日もカウンター席に通して頂きましたがやはりというべきか満席です。
予約も早めに入れられることをお勧めします。

まずは生ビールで喉を潤してから。。。
お料理は前回同様2万円（税サ別）のコースとなります。

「本日のおまかせ内容」

●井戸汲み上げの白湯

●御飯佐賀一番海苔、天草の白雲丹、帆立、もち米

●胡麻豆腐蒸し鮑焼茄子と魚出汁

●鱧おとし、長芋ズッキーニ素麺カボチャ梅肉と山葵添え

●鰹節マグロ節昆布の出汁

●蟹真丈オクラ加賀太胡瓜

●甘手かれい造り

●フィレ肉鷹ヶ峰唐辛子炭焼き

●北海道ますこセロリ素麺蕎麦

●賀茂茄子鮎

●岩牡蠣の葛粉焼き冬瓜レンコン

●卵丼の上に鰻蒲焼

●鱧のお茶漬け

●釜焚き白御飯ジャコ鰹節

●カボチャ茄子大根生姜お漬物

●搾りたて桃ジュース

●百合根金団

●抹茶

「飲み物」
●もてなし酒：純米大吟醸「松の翆」京都伏見
●生ビール
●泡ボトル：Champagne Marc Brut Rosé Chéri
●白グラス：Vincent Fleith Riesling Steinweg 2013/仏

何ともご主人の刻むリズムある出汁ライブは見入ってしまいます♪
そして美しく盛り付けられたお料理は素晴らしい！

3度しか伺っておりませんが完全に魅了されており定期的に伺いたいお店のひとつです。
今宵もとても満足度の高い時間を過ごさせて頂きました♪

ご馳走様でした！

●鱧おとし長芋ズッキーニ素麺カボチャ梅肉と山葵

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●あまてカレイ

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●フィレ肉鷹ヶ峰唐辛子炭焼き

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節ON●卵丼の上に鰻蒲焼

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ロゼ泡：Champagne Marc Brut Rosé Chéri

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●御飯佐賀一番海苔天草の白雲丹帆立もち米

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●御飯佐賀一番海苔天草の白雲丹帆立もち米

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●胡麻豆腐蒸し鮑焼茄子と魚出汁

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●胡麻豆腐蒸し鮑焼茄子と魚出汁

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●鱧おとし長芋ズッキーニ素麺カボチャ梅肉と山葵

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出汁ライブ①

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出汁ライブ②

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出汁ライブ③

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出汁ライブ④

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⑤出汁ライブ●鰹節マグロ節昆布の出汁

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●蟹真丈オクラ加賀太胡瓜

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●蟹真丈オクラ加賀太胡瓜

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●あまてカレイ

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●フィレ肉鷹ヶ峰唐辛子炭焼き

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●フィレ肉鷹ヶ峰唐辛子炭焼き

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●フィレ肉鷹ヶ峰唐辛子炭焼き

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●北海道ますこセロリ素麺蕎麦

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●北海道ますこセロリ素麺蕎麦

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●賀茂茄子鮎

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●賀茂茄子鮎

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●岩牡蠣の葛粉焼き冬瓜レンコン

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●岩牡蠣の葛粉焼き冬瓜レンコン

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●卵丼の上に鰻蒲焼

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節ON●卵丼の上に鰻蒲焼

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節ON●卵丼の上に鰻蒲焼

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●釜焚き白御飯ジャコ鰹節

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節ON●釜焚き白御飯ジャコ鰹節

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●搾りたて桃ジュース

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●百合根金団

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グラスは選べます（Baccara）

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ロゼ泡：Champagne Marc Brut Rosé Chéri

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ロゼ泡：Champagne Marc Brut Rosé Chéri

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白グラス：Vincent Fleith Riesling Steinweg 2013/仏

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白グラス：Vincent Fleith Riesling Steinweg 2013/仏

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店舗入口

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店舗入口

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2017/08/18 更新

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2回目

2017/06 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.2
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.4 ］

夜伺ってきました♪

先月お昼に伺い、翌月に夜の予約を入れておいた御所南の「木山」さんに再訪です。

いや〜待ち遠しかったです（笑）
カウンター席一番端に控えめに座り、まずはご主人にご挨拶＆生ビールを頂き喉を潤しお料理スタートです！

本日頂いたお料理は２万円（税サ別）のコースです。

「コース内容」

○鮑柔らか煮半生のバチコ、もち米でさっと炊いたもの

○もてなし酒
京都伏見「玉乃光」

○粟麩とスッポンのおすまし

○車海老ホタテ白ずいき昆布締めにした水那須フルーツトマトオクラ長イモズッキーニ土佐酢で

○鱧冬瓜蓴菜お椀

○造りいさき岩牡蠣

○小芋の胡麻和え

○コチ枝豆天ぷらうめおろしぞえ

○キンメの煮付け満願寺添え

○茗荷胡瓜大根糠漬け

○土鍋ご飯削り節のせタマゴかけご飯ヒレステーキ

○魚出汁の煮麺

○静岡生メロンダイレクトにシャーベットで

○ユリ根自家製キントン

○〆のお抹茶

「頂いた飲み物」
○生ビール
○泡ボトル：Bollinger Special Cuvée/仏
○赤グラス：Ebene 2014/ Côtes de Bergerac

お料理について素晴らしい内容はもちろんですが昼同様ライブ感が凄い！
今から出てくるお料理への期待感が増し増しになりますね♪

普段使いできるお店ではないですが、定期的に伺いたい良店です。
次回もちろん予約して店を後にしました♪

出汁のライブショー♪

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稚鮎

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岩牡蠣

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泡ボトル：Bollinger Special Cuvée/仏

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鮑柔らか煮半生のバチコもち米でさっと炊いたもの

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日本酒：京都伏見「玉乃光」

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粟麩とスッポンのおすまし

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車海老ホタテ白ずいき昆布締めにした水那須フルーツトマトオクラ長イモズッキーニ土佐酢で

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車海老ホタテ白ずいき昆布締めにした水那須フルーツトマトオクラ長イモズッキーニ土佐酢で

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鰹・鮪の節

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節ライブ

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削りたての節を頂きます

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出汁ライブ

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出汁ライブ

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鱧冬瓜蓴菜お椀

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鱧冬瓜蓴菜お椀

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いさき

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岩牡蠣

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稚鮎

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小芋の胡麻和え

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香の物

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香の物

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コチ枝豆天ぷらうめおろしぞえ

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金目鯛煮付け満願寺添え

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香の物

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卵かけご飯用の卵

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ご飯のお供「ヒレステーキ」

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土鍋ご飯

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節をオンして

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卵をぶっかけます

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おかか卵ご飯

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静岡生メロンダイレクトにシャーベットで

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ユリ根自家製キントン

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シメのお抹茶

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泡ボトル：Bollinger Special Cuvée/仏

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素敵なグラスで頂けます♪

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泡ボトル：Bollinger Special Cuvée/仏

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赤グラス：Ebene 2014/ Côtes de Bergerac

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銘板「木山」

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店舗入り口

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2017/06/29 更新

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1回目

2017/05 訪問

昼の点数：4.3
- ［料理・味4.4
- | サービス4.0
- | 雰囲気4.4
- | CP4.4
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

御所南/和久傳出身「木山」さんへ伺いました。

今日は以前より聞いていた注目のお店「木山」さんへ伺いました。

和久傳で研鑽15年。
京都和久傳で料理長だった木山氏が独立されることは広く知られておりましたが、この4月に御所南でオープンされたとあって期待を込めての訪問です。

この日は前日電話予約で何とか昼席に滑り込むことが出来ました。

外観はマンションの一階部にあるにも関わらず和のファサードが素敵です。
入り口にはセンサーが付けられている様で、店舗前で写真を撮っているとお弟子さんがお出迎えして頂けました。

店内へご案内して頂き、眩しい白木のカウンターの前には木山氏が既に来られているお客さんと談笑されております。
何ともフワッとした独特の雰囲気を持たれている方です。

今日は昼席でしたので¥10,000（税別）のおまかせコースです。
この日は日曜でしたので12:30一斉スタートでした。

まずは良い地下水が出たとのことで汲み上げられた「白湯」からもてなされます。
胃を温め消化機能も活発になり理にかなっています。

「おまかせの内容」
●井戸水の白湯
●先付「玉子豆腐・煮蛤・車海老　蛤餡掛け」
●鹿児島ヤイト鰹のお造り　のびる(野蒜)微塵切りポン酢漬け・本山葵・茗荷
●スズキと蓴菜の碗物
●時鮭（トキシラズ）の雲丹焼き卵黄醤油がけ、三度豆とインゲンとワラビの胡麻和え
●新小芋・アスパラを自家製カラスミの塩気に併せて頂きます
●稚鮎の酢漬け
●煮穴子・湯葉・うすい豌豆
●牛小丼
●香の物
●煮麺　海苔・本山葵・鰹節ともに
●土釜ご飯（食べれず断念しました）
●愛媛県産「清見」の生みかんジュース
●自家製ユリネの金団
●抹茶

「頂いたワイン」
ボトルワインは３本から選びました。
●白ボトル：Vincent Dancer Chassagne Montrachet 2010/Bourgogne
●白グラス：Clos des Briords Muscadet Sèvre & Maine Sur Lie 2014/Muscadet

あの〜ご主人木山さんのライブ感凄いです。
ずーーーっと見惚れてしまいました☆

しかも、この内容で1万円って。。。

のっけからお料理も器にも心奪われておりましたが、全てにおいて素晴らしい！
そしてご主人、お弟子さん達一つゞの所作も素敵です♪

今回後悔しているのが最後の土鍋ご飯まで手が伸びなかった事。
次回は万全の体勢で望み完食いたします。

と、いう事で次回の夜席予約を早速入れさせて頂きました♪
今から夜、楽しみです❤︎

既に予約も多い様ですので早めの訪問をお勧めいたします。
とても素晴らしいお店でした。

盛り付け「時鮭（トキシラズ）の雲丹焼き卵黄醤油がけ、三度豆とインゲンとワラビの胡麻和え」

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鰹・鮪節を削られます

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鹿児島ヤイト鰹のお造り　のびる(野蒜)微塵切りポン酢漬け・本山葵・茗荷

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新小芋・アスパラを自家製カラスミの塩気で併せて頂きます

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時鮭（トキシラズ）の雲丹焼き卵黄醤油がけ、三度豆とインゲンとワラビの胡麻和え

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ご主人が抹茶を点てて下さいます

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白：Vincent Dancer Chassagne Montrachet 2010/Bourgogne

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鉄器の急須

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鉄器の急須

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井戸水の白湯

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白：Vincent Dancer Chassagne Montrachet 2010/Bourgogne

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先付け「玉子豆腐・煮蛤・車海老　蛤餡掛け」

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ヤイト鰹のカット

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鹿児島ヤイト鰹のお造り　のびる(野蒜)微塵切りポン酢漬け・本山葵・茗荷

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鰹・鮪節

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鰹・鮪節を削られます

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鰹・鮪節を削られます

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碗物の出汁を目前でとられます

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碗物の出汁を目前でとられます

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スズキと蓴菜の碗物

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スズキと蓴菜の碗物

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盛り付け「時鮭（トキシラズ）の雲丹焼き卵黄醤油がけ、三度豆とインゲンとワラビの胡麻和え」

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時鮭（トキシラズ）の雲丹焼き卵黄醤油がけ、三度豆とインゲンとワラビの胡麻和え

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自家製カラスミのカット

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新小芋・アスパラを自家製カラスミの塩気で併せて頂きます

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白グラス：Clos des Briords Muscadet Sèvre & Maine Sur Lie 2014/Muscadet

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稚鮎の酢漬け

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煮穴子・湯葉・うすい豌豆

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香の物（胡瓜・大根・那須の糠漬け）

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香の物（胡瓜・大根・那須の糠漬け）

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牛小丼

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牛小丼

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煮麺　海苔・本山葵・鰹節のせ

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煮麺　鰹節のせ

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鰹節

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土釜ご飯

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愛媛県産「清見」の生みかんジュース

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自家製ユリネの金団

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ご主人が抹茶を点てて下さいます

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ご主人が抹茶を点てて下さいます

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ご主人が抹茶を点てて下さいます

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抹茶

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店内カウンター

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店舗外観

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銘板「木山」

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店舗入り口へのアプローチ

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2017/05/23 更新

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jetsailさんが投稿した木山（京都/丸太町）の口コミ詳細

木山丸太町（京都市営）、烏丸御池、京都市役所前/日本料理

ジャンルから探す

予算

営業時間

jetsailさんが投稿した木山（京都/丸太町）の口コミ詳細

木山丸太町（京都市営）、烏丸御池、京都市役所前/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