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秋の青蓮院の庭園もまた良い
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やはり山上の気取らない佇まい
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インバウンド対策か
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前菜盛り合わせ
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お酒は朝日山の、元旦しぼり
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エチケットを確認
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お酒を飲む前にハモ入りのお粥さん
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箸休め
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ハモの昆布しめ、生、炙りとミルガイ（キモあり）
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ハモ皮の炙り
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ハモの浮袋と内臓
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氷頭なます
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マグロの顎肉
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鮎の塩焼き
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マッタケ、蛤、ハモのお吸い物
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ハモとマッタケの天ぷら
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海老、ハモ、クラゲ、タイの昆布巻きの酢の物
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甘エビの卵と甘エビの身
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店主自慢の手打ち手切りの細いそば
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そばの薬味
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カツオが良く効いた蕎麦つゆ
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もちろん蕎麦湯はポタージュタイプ
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デザートまで手抜きなし
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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
祇園で遊んだ翌朝、とってもゆっくりと眼を覚ます。朝食はホテルのモーニングで軽く済ませて、京都に行くたびに毎回訪れる粟田口の青蓮院に赴く。庭園を小一時間眺めて精神のリセットを行う。秋の青蓮院は一年で一番私の好みにあう。
お昼ご飯は神宮丸太町の山上を予約してある。
今年はマッタケと鱧をお願いした。タクシーで到着すると店頭に「全席予約制」の貼り紙あり。なんでもインバウンドのルールを守らなそうなお客さんをお断りする魔除けの意味があるらしい。
店主にご挨拶して、お昼からお酒を頼む。去年と同じ久保田の醸造元、朝日酒造の元旦しぼりの生酒。
前菜盛り合わせに箸をつけようとしたら「お酒を飲む前にこれを」と鱧入りのお粥さんを出してくれる。温かい粥が優しく胃に落ちて行く。
鱧はまずは昆布〆から。とても良く昆布の香りが移り、丁寧に骨切りされた鱧の歯応えも抜群だ。次に鱧の皮のあぶり。絶妙の焦がし方でとても美味しい。そして鱧の浮袋と内臓の酢の物をいただき、鱧の第一ステージは終了。氷頭なますとマグロの顎肉を挟んで鮎の塩焼きと続く。ここまででお酒は二合が空いている。
鱧の第二ステージはマッタケと蛤、鱧のお吸い物。とても上品な鰹出汁が香る一品。
そして今日のメイン、鱧とマッタケの天ぷら。塩でいただきマッタケの香りを楽しんだ。
この後に海老、鱧、クラゲ、鯛の昆布巻きの酢の物が出て鱧は終了。
食事は店主自慢の手打ち手切りそばをいただく。
お酒が少し残っている事に店主が気づいて、蕎麦前に甘海老の卵と身を合わせた一品がだされた。
お蕎麦を食べ、蕎麦湯を楽しみ、デザートまで頂いてご馳走様。
やはり京都を楽しむには店主と仲良しになる事が最大のポイントだと思った。
ご馳走様でした。
また参ります。