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❶桜の葉で包んだサクラマスと花山椒、ホタルイカ、そら豆の蜜煮。
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❷芋茎の葛煮
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❸京都長岡産筍炭火焼き。
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❹赤貝、うるい、土佐酢煮凝り。
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❺白魚の天ぷら
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セリの天ぷら。
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❻虎河豚、明石産鯛のお造り。
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❼アイナメの椀。
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❽ 銚子産金目鯛の焼物
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❾ 揚げ蕨と湯葉の炊き合わせ。
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➓筍ご飯
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➓筍ご飯（大盛り）、牛肉の時雨煮、漬物、赤出汁。
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11.マグロの漬け丼（大盛り）。
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12.わらび餅。
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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
ご存知、日本料理界の最高峰と言われた今は無き『新橋京味』さんご出身の井上享俊さんのお店。
2018年に独立し即予約困難店になり、現在一見さんの予約は受けてない模様で諦めてましたが、今回食べログ大先輩様に連れて来てもらいました！
■アクセス
場所は新橋と虎ノ門の間のオフィス街。
最寄り駅は都営三田線内幸町駅で徒歩5分。
近くには大好きなラーメン屋さん『田中そば』や、チキン南蛮が美味して昔ハマっていた『日向』さんが目の前にあります。
2回転目の8時半の一斉スタート。
プラチナチケットであり遅刻は絶対ありえないので30分前には現着。
古い雑居ビルの1階で、闇に浮かぶ大きな看板が目印。
やがて大先輩様と合流し緊張しながら入ります。
■店内の様子
お店はかなり小ぢんまりしてます。
L型カウンター8席？（この日は６人）でトイレは外。
ラーメン二郎三田本店のように席の後ろは人が通れないほど狭いのですが全面が全て引き戸になっていて何処からでも出入り自由なフリーアクセス（笑）
そしてかなり年季の入った質素な雰囲気。
しかし何かを感じる。
どうやら『笹田』『星野』と長く引き継がれて来た店舗らしく、どおりで店内には長年食通を唸らせて来た怨念のようなものが染み付いてます。
■感想
一言、素晴らしい！
私の和食の世界観が広がった日でした。
今まで食べて来た和食とは全く異なるアプローチで食材の本質を投げかけてくるような。
和食の美味いと言うゴールへの技術が全く異なる印象。
また手間暇かけてるのにそれを感じさせないナチュラル感と言うか。
そして出てくる食材の圧倒的なレベルの差を感じました。
それだけお値段はなかなかしますが、これが京味直系に入ってくるピンネタの実力と言う事でしょうか。
天ぷらの白魚の甘味、お造りの虎フグのブリブリ感、鯛の食感はさっきまで海を泳いでいたようなプリンプリンで衝撃的。
焼物の金目鯛の皮目のサクサク感は人生初体験。
そして〆のマグロの漬け丼はマグロらしい鉄臭さが完璧と言うか圧巻の旨さ。お寿司偏差値の低い私ですがこれは間違い無く私の人生で1番美味いマグロでした（笑）
『京味』さんへは当然行った事はありませんがその血筋と圧倒的な技術と実力差を見せつけられました。
正直、人形町にある京味さんの孫弟子のお店は味が薄くて全く刺さらなかったのですが、味享さんはそんな事はなくもはや幻となってしまった京味さんを少しだけ経験できたような満足感。
あ〜またいつか味享さんに行きたい❗️
そして京味直系である『新橋笹田』『井雪』『新橋星野』『新富町味ひろ』にも死ぬ前には行ってみたい（笑）
■本日のコース内容は以下の通り。
❶桜の葉で包んだサクラマスと花山椒、ホタルイカ、そら豆の蜜煮。
そら豆が1番印象に残りました。
❷芋茎の葛煮、生姜。
根芋の独特の食感がたまらない。
❸京都長岡産筍炭火焼き。
筍の風味と木の芽味噌が素晴らしい。
❹赤貝、うるい、土佐酢煮凝り。
赤貝の歯応えに萌える。
❺白魚の天ぷら、セリの天ぷら。
❻虎河豚、明石産鯛のお造り。
❼アイナメ、菜の花の椀。
❽ 調子産金目鯛の焼物
鱗は胡麻油でカリカリに揚げてあり、身は味噌漬けに。そのハーモニーは本日一番の衝撃。
❾ 揚げ蕨と湯葉の炊き合わせ。
蕨を揚げる事で油の香ばしいさと蕨の風味と素晴らしいハーモニー。
➓筍ご飯（大盛り）、牛肉の時雨煮、漬物、赤出汁。
人生No.1の時雨煮。
これを永遠に食べ続けたい（笑）
11.マグロの漬け丼（大盛り）。
赤身と中トロ？と中落ちが入っててこのバランスが最高。
最後に漬け丼を和食屋さんで出してくるのも珍しいし、最後に1番の感動を持って来てコテンパンにやられます（笑）
12.わらび餅。
わらび餅を裏で作ってる時、店内に激しい音が響きわたります（笑）