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キャベツ親芋羊醤油粕 花山葵(石田めん羊牧場より。ソースはミツル醤油の搾った後の大豆を使っています。キャベツは発酵させています。)
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菜花蛍鳥賊米すじ青のり蕎麦。 (蕎麦茶と昆布出汁のスープ、ホタルイカには高菜で作ったタカナードを使用)
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ペルシュウ(岐阜の多田昌豊氏より、24ヶ月熟成)
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山菜 馬肉アンコールペッパーらっきょう、ヨーグルト(会津若松の馬肉、京都大原のらっきょう、北海道のヨーグルトソース)
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行者にんにくトマト 北寄貝アーモンド 唐辛子(トマトは発酵トマト)
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豆乳 桜海老こぶみかん完熟山椒(タヤリン)
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クレソングリーンアスパラ新玉葱ローリエ(ソースに甘酒を使っています)
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生姜苺柚子
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桜ホワイトアスパラ鯛白子タリオリーニ(自家製のタリオリーニ、桜の花びらを乾燥させパウダーに。)
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十六島海苔筍蕗の墓リゾット¥3,000追加(宮城のお米をアルデンテに仕上げ、蕗のとうのみそ、島根の十六島海苔をアクセントに。)
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食後のデザート時の飲み物。 Rooibos （ルイボス）Hibiscus（ハイビスカス）Camomile（カモミール）
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Kandy（キャンディ）Assam（アッサム）Flavor（フレーバー）
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アマゾンカカオバナナトンカ豆 パッションフルーツ (沖縄の島バナナを使っています。)
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よもぎ小夏カモミール ピスタチオ
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カプチーノ
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エスプレッソW
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抹茶
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ワインペアリングでいただきました。
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本日のメニュー
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ワインペアリングの他に、ティーペアリングもあります。
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単品の飲み物メニュー
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木の温もりを感じる店内、煉瓦との組み合わせも温かみを感じます。
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中二階のお席に案内されました。厨房が見えます。
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隠れ家のような入り口 築100年の古民家を改装しています。
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デザートの時の飲み物メニュー。ハーブティーもあります。
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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
京都でいちばん好きなイタリアンレストランです。
京都生まれ京都育ちの坂本健オーナーシェフのお店で、ミシュラン１つ星を獲得しています。
築100年以上の古民家を改装した、隠れ家的な入り口を入ると、木と煉瓦の温もりに包まれた店内が迎えてくれます。
『ねじりまんぼ』という明治時代の工法で、煉瓦を重ねた壁。
無垢の木、国内の木工家によるインテリアが配され温かみ溢れる店内です。
京焼きのお皿、輪島塗り、龍泉のナイフ、辻和美さんのグラスなど、食器も国産に拘りがあり、
お料理も、京野菜をふんだんに使い、全国から選りすぐりの食材を仕入れ、できるだけ国産を使用しています。
丹後竹野酒造の仕込み水、岐阜の多田昌豊氏の24ヶ月熟成のプロシュート、北海道のヨーグルトを使ったソース、会津若松の馬肉、塚原の筍、ミツル醤油、石田めん羊牧場、沖縄の島バナナなど、デザートに至るまで、全国から仕入れています。
食材や、アクセントの組み合わせが新しく、驚きもあり、終始楽しく堪能できたコースでした。
特に美味しかったのは、馬肉のタルタルでした。
あらかじめ炭火で少し焼いてあり、すじも使って味に深みを出しています。
生ハムを出汁に使って、カンボジアのアンコールペッパーで引き締め。。と、至れり尽くせりのとても調和の良い素晴らしい逸品でした。
選りすぐりの素材を『かたち』にして、届けていただいているんだなぁ。と、シェフの温かいお気持ちを感じることができるフルコースでした。
ランチタイムに、ディナーメニューコースをいただく事ができるのも嬉しいです。