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先付け
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お椀
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お造り
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八寸
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すっぽんの茶碗蒸し
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京都田楽
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イクラの入り蒸し
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焼物
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蒸し焼き筍
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自家製唐墨と琵琶湖産ホンモロコ
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真鯛の炊き込みご飯
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自家製桜餅
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緑茶
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店内
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店内
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日本酒
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店構え
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店構え
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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
平日夜に訪問したのは、旬の食材を使った京料理で、オープン2年目ながらミシュランガイド東京2024セレクテッドレストランに選出された此方。
完全予約制、季節のお任せコース16,500円（税込み）のみ、18時30分一斉スタート。
お店は住宅地の一角に有り、隠れ家的な佇まい。店内入って左側が4人掛けお座敷個室、奥にはオープンカウンター6席で清潔感の有るこぢんまりした店内。
この日は私達のみで貸切状態。ご主人お1人で対応。最初に食前酒として日本酒を盃で頂き、料理スタート。
先付け
うすい豆をペースト状にした上に、筍、鮑、海老、わらびが飾られています。優しい甘味のうすい豆が素材を引き立てます。
椀物
宮城県の鮑、筍、菜の花。
柔らかく、あっさりした味わい。
お造り
太刀魚と鮪。
山葵も目の前ですりおろします。
お塩は広島県産。醤油は自分で調合されてるとの事。
塩で頂くと甘味が増します。
明石の真鯛。（写真撮り忘れ）
真鯛の仄かな甘味。
八寸
すっぽんの茶碗蒸し、京都田楽、イクラの入り蒸し。
蕾み桜が間もなく到来する春を演出しています。
どの一品も柔らかく、円やかな味わい。
焼物
牡蠣と蕗の薹の味噌グラタン。
苦味のない柔らかな牡蠣と蕗の薹の独特な風味。
強肴
福岡県産の筍、自家製唐墨、琵琶湖特産ホンモロコ。
蒸し焼きされた筍の上には自家製唐墨が振りかけられています。筍はサクッと仄かな甘味。
自家製唐墨も適度な塩味。お酒が進みます。
琵琶湖特産のホンモロコは京都の料亭にも提供される高級魚。素焼きされて味付は軽く塩のみ。身がフワフワで卵持ちで香ばしい。
ご飯
真鯛の炊き込みご飯。風味豊かな真鯛の香り。
甘味
自家製桜餅。アンコも自家製、皮まで焼いて手作り。
桜葉を巻いて提供。甘さ控え目で皮まで美味しい。
締めの緑茶
態々お茶を点てて頂きました。味わい深く落ち着いた気分になります。
鮮やかで彩り豊かな料理の数々。目の前で丁寧に調理されていくライブ感。味付は京料理ですので、あまり手を加えずに素材の良さを引き出す感じ。
器や皿にも拘り、日本酒やワインもご主人自ら選ばれているそうです。実際日本酒は4種類頂き、味わいにバリエーションが有って楽しみました。
控え目ながら話を合わせて頂くご主人にも好感が持てました。美味しかったです。ご馳走様でした。