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牛フィレ炭火焼きと旬野菜含メ煮
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春貝の錦和え
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鰆菜種焼き
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鯛小春仕立て
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油目春山見立て
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八寸
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デザート 春のマカロン
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食事
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揚げた細切り昆布
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お品書き
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牛フィレ炭火焼きと旬野菜含メ煮
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油目春山見立て
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油目春山見立て
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鰆菜種焼き
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鯛小春仕立て
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八寸
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八寸
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春のマカロン
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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
星のや京都で夕食を。
一人20,000円のコース。
食前酒 地元伏見の最古の蔵元のひとつ、増田德兵衞商店の稼ぎ頭 フルーティーな味わいの日本酒で飲みやすい。
先附
春貝の錦和え 貝類の美味しい季節、平安時代の遊び“貝合わせ”にちなみ、赤貝など三種の貝を取り合わせた一品。梅肉酒盗で和え、旨味と香り添えられています。
旬の菜花が添えられ、貝が嫌いな僕でも貝のコリコリとした食感が美味しく感じられました。
八寸
春爛漫の肴核
鯛子旨煮 春の鯛子を旨煮に
飯蛸桜煮 飯蛸が柔らかい、ほんのり桜色に仕立てています。
鱚手毬寿司 桃の節句にちなんで、鱚を可愛らしい手毬寿司にしてあります。
子持ち諸子南蛮 子持ち諸子を丸ごと低温でじっくりと揚げた、食感も楽しい南蛮漬け。
一寸豆蜜煮 一寸豆にぼんぼりの紅白をまとわせ、ふっくらと炊き上げてあります。
花びら百合根 甘く含め煮にした百合根を花びらに見立てています。
筍木の芽和え 筍の木の芽和えに肉厚で濃厚なイカの旨味が加わっています。
向附
鯛小春仕立て 桜の葉でほんのりと香りをつけた鯛の変わり造里です。
椀物
油目春山見立て 淡いピンクの道明寺を油目にまとわせ、春山をイメージした上品なお吸い物。
焼物
鰆菜種焼き 鰆に芽吹きの色をした菜種をのせたもの。鰆は身がホクホクで、菜種のほんのりした苦み。添えられた筍はコリコリとしていて、はじかめ生姜が添えられています。
強肴
牛フィレ炭火焼きと旬野菜含メ煮 牛フィレが3切れ。柔らかくて美味しい。塩と山葵を載せていただきました。含メ煮は、京都の壬生菜を巻いたもの。
食事
春菜御飯 昆布出汁と生姜であっさり炊き上げた御飯に、緑鮮やかなゼンマイなどの山菜を混ぜたもの。揚げた細切り昆布と一緒に。
デザート
春のマカロン いちごのマカロンといちごのアイスクリームを合わせたもの。マカロンがシュワシュワととろける様な触感に、いちごのソースが濃厚で更に美味しさが増しています。
水菓子
旬の果物 静岡のメロン。みずみずしく甘くて美味しい。