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ずわい蟹ととうもろこしの摺流しを固めジュレで
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鱧おとしに蓮根粥
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夏野菜と鮑の白和え
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冬瓜の入ったまる鍋
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メイチダイ 活け造りと昆布締め
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戻り鰹のタタキ
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鰻の蒲焼きと焼き茄子
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雲丹のカッペリーニ
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鱧と松茸の春巻き
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ご飯とお供
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卵かけご飯
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林檎とパイナップルのシャーベット
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串だんご
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抹茶
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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
京都市下京区烏丸五条近く高倉万寿寺を東に南側にお店があります。店内は築160年の京町家を改装されてカウンター11席、個室に6席です。また中庭も一見の価値があり情緒深さを感じれます。大将は36歳で和久傳出身、二条やま岸の料理長を経て2023年12月に開店されました。今回は初訪で19時からの一斉スタートでした。8月のお料理を堪能させて頂きました。和久傳、富小路やま岸さんを感じる内容で美味しかったですし今後さらに期待が膨らみます。酒は女将さんに日本酒をペアリングして頂きました。間違いなかったです。
以下メニューです。
◇先付けは冷たいずわい蟹のジュレで北海道のとうもろこしを摺流しにして冷やし固めた上にずわい蟹が乗っておりアクセントにメロンが忍んでおり、さっぱりとして夏の始まりのお料理にはピッタリです。
◇鱧おとしに蓮根のお粥は出来たての鱧おとしを梅肉と山葵で下に惹かれた蓮根粥の食感が心地良かったです。久々に美味しい鱧おとしを頂きました。
◇夏野菜と鮑の白和えは鮑の肉厚がしっかりしていて煮鮑独特の柔らかさとジューシーさを感じる一品でした。
◇お椀はスッポンの丸鍋で冬瓜と玉子和え、生姜がアクセントになっており夏バテ防止にはピッタリでした。
◇旬のメイチダイの活け造りと昆布締めは食感の違いを楽しませて頂きました。レモン、キャビア、柑橘系醤油も良く合ってました。
◇藁で炙った戻り鰹のタタキが玉葱醤油の上に乗っていて辛子との相性も良くモッチモチでした。
◇鰻の蒲焼きは焼き茄子と胡麻酢のタレを絡めて頂きました。鰻はパリパリで身もジューシーで何度も味わいたくなりました。
◇雲丹のカッペリーニにトマトと合わせ出汁がマッチしており柚子オイルがアクセントに
◇鱧と松茸の春巻きは早くも秋の気配を感じる贅沢な一品です。春巻きがパリパリで滅茶苦茶美味しかったです。
◇イカ明太子、ちりめんじゃこ、胡瓜、鮭、金平牛蒡、海苔がご飯のアテに
◇鮭ご飯、卵かけご飯
◇林檎とパイナップルのシャーベットは酸味がスッキリ、ウィスキーを垂らすと大人の味に！
◇串だんごと餡子、きな粉
◇抹茶