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すっぽんの卵とじ
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器も素晴らしいです
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岩もずくと煮えばな
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お造り:甘手鰈と障泥烏賊、甘手鰈の肝と縁側
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鯨の頬肉(鹿の子)、初めて頂きましたが感動の美味しさでした
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鮎と鷹峯唐辛子の炭火焼き、うるか塗り仕立て
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甘鯛の炭火焼き、鱗の松笠焼きとバチコ
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賀茂茄子の炭火焼き
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賀茂茄子の炭火焼き
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鱧しゃぶ、夏の京都を感じます
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鱧しゃぶ、酢醤油と山椒オイル
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鮎ご飯、これも夏の京都の味ですね
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真魚鰹の天丼
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ハーブ十割蕎麦
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じゅん菜と黒蜜
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一年の折り返し、茅の輪がありました。
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京都の名店、緒方さんへ伺いました。初夏の京の味を堪能させていただきました。本当にシンプルだけど最高の味わいの緒方さんの料理。鯨の頬肉、美味しかったな〜。鱧、賀茂茄子、鮎ご飯など京都の夏を楽しむことができました。
〜お品書き〜
すっぽんの卵とじ
岩もずくと煮えばな
お造り:甘手鰈と障泥烏賊、鰈の肝と縁側
鯨の頬肉(鹿の子)
鮎と鷹峯唐辛子の炭火焼き、うるか塗り仕立て
甘鯛の炭火焼き、鱗の松笠焼きとバチコ
賀茂茄子の炭火焼き
鱧しゃぶ、酢醤油と山椒オイル
鮎ご飯
真魚鰹の天丼
ハーブ十割蕎麦
じゅん菜と黒蜜