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手羽先と冬瓜の煮いたん
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〆のまぐろご飯
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御膳 琵琶湖の鮎とじゃがいもと酒粕のすり流しなど
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箱鮨
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自家製のタレで焼いた鰻ご飯
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マンガリッツァ豚のソテー
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鶏とポルチーニ茸の土瓶蒸し
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大根と豚バラ肉の蒸籠ご飯
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本鮪の中トロ 魯山人の食べ方で
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お揚げと小松菜の炊いたん なまり節を添えて
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空豆の煮凝り 最高！
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馬刺し
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リクエストにより うなぎとフォアグラのパイ包み ここでしか食べられない
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東京で一番美味しい 鯖鮨
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お茶請け 京都の高級梅
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お椀 サワラの天婦羅！ 骨董品の器も美しい
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蛸とマンゴーのすだちジュレ
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馬刺しとすっぽんの肝
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揚げ物 蓮根の挟み揚げ うにをそえて
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サーモンと焼きナス 蕗の薹のソース
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鰻とフォアグラのパイ包み焼き カカオソース
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すっぽんの卵の醤油付け
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すっぽん鍋
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胡麻豆腐の白味噌椀
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フォアグラと大根ステーキ カカオソース
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穴子の白焼き
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鮟肝
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きゅうり魚 焼き物
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カニの蒸し物
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まぐろ酒盗の茶碗蒸し
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にぎり うに
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にぎり 本まぐろ 赤身
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松茸ご飯と自家製いくらの醤油漬け
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鶏肉と蕪の煮物
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日本酒
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本まぐろのお造り 黄身醤油で
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にぎり 鯖
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にぎり 鯛
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冷奴 アワビソースで
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ぶり大根
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海老芋とカリフラワーのすり流し
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ゴマ豆腐の焼き物
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蛸の柔らか煮 無花果のソースで
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蕪の常夜蒸し 蟹餡で
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蕪の常夜蒸し
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本まぐろのお造り 磯醤油で
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京にんじんのムース
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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
春到来 再訪の為写真UPします。
_ _ _
数年前から月に一度は訪問している都内で一番好きな割烹(京料理)のお店です。目立つ看板もない隠れ家的なお店なので常連さんにもご迷惑だろうと今まで食べログにUPしていなかったのですが、少し前にテレビや雑誌に出ているのを拝見したので思いきって投稿してみました。
お料理は事前に予約が必要な「鶴に橘」コース3,500円や「すっぽんコース」などがありますが、他に好みの食材を伝えてコースをお願いしたこともありその際にも気持ち良く対応して頂けました。また予約なしで当日にお願いできるメニューも「一汁三菜(1,580円)～一汁五菜(2,380円)」や「酒肴コース(3,000円)があります。私がいつもお願いするのは酒肴コースか鶴に橘コースなのですが、このお値段でこんなに満足できるお料理をいただけるお店は都内では他に出会ったことがありません。
お出汁は鰹節の香りがフワッと品良く毎日丁寧に仕事をされているのが伺えますが、このお店の凄いところは、お出汁などの基本は伝統を守りつつも、食材の斬新な組合せにより今まで味わったことのない美味しいお料理が食べられるところだと思います。店主にお聞きしたところジャンルとしては「新割烹」ということでしたが、京都で有名な技魯技魯さんよりも、素材を見極める眼、お料理の技術は上かなと感じています。そして、いつお伺いしてもお腹いっぱい食べて飲んで5,000円～6,000円/一人 なので「お客様に喜んでもらいたい」という店主の想いがダイレクトに伝わってくる素晴らしいお店だと思います。
それとこちらのお店は器にも拘りがあり、普段家庭では使えないような江戸時代の古伊万里の器や職人の技が光る蒔絵のお椀などの希少な器を使用されていますので見た目もとても綺麗で更に食欲が沸いてしまいます。(...希少な器といっても、仰々しくなく気さくな対応で楽しませていただけますので、手に取って眺めたりしても注意されたことは1回もありません。)
私はお酒もいただく方なのですが、日本酒1合(普通のお店よりかなり多目)で大体どれも900円です。何度伺ってもなかなか同じ銘柄に出会わないほど豊富な種類があるようなのですが、お料理にあったお酒を店主が冷蔵庫から何本も抱えて出してきてくれますので、ラベルを見て吟味したりできます。
和風建築の落ち着いた佇まいで、普段使いにもたまの贅沢にも利用できる貴重なお店かと思います。