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洋梨の白和えアーモンドかけと香住産ズワイガニの茶碗蒸し
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舞鶴産サワラの藁焼き
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舞鶴産アオリイカ
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愛媛県シマアジ
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明石産真鯛
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煮ほたて
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宮城県塩竈産カマトロ
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宮城県塩竈産カマトロ
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宮城県塩竈産マグロのづけ
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石川産のどぐろ
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淡路島産鯖
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蒸しアワビ、蝦夷バフンウニ生クリームリゾット風
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ゆず大根
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赤海老の昆布締め
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うなぎ藁焼き
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白味噌の味噌汁
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トロたく
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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
TableCheckで平日のランチ会食で予約して初訪問です
車を近くのコインパーキングに止めてお店まで歩くと通り過ぎるました
目立たない表札があり、京町家特有の入口にまずは圧倒されましたね(^^)/
11時55分に店内に入りましたが、カウンターの皆さんは既に着席済で
12時5分くらいに大将からのご挨拶から一斉にスタートしました
・洋梨の白和えアーモンドかけと香住産ズワイガニの茶碗蒸し
デザートかと思う甘い洋梨と茶碗蒸しが同時に出てきて驚きました
別々に食べたほうが良さそうです。
・舞鶴産サワラの藁焼き、大葉としょうがの和え物と、広島産藻塩を添えて
店内を暗くして目の前藁焼きのパフォーマンス
藁と炭のにおいが店内に充満して食欲をそそります
でサワラがこんなにおいしいとは思いませんでした。新鮮で脂がのっておりました
広島産藻塩を付けて食べたら美味すぎる
魚へんに春でサワラと読みますが、旬は秋～冬と
・ここで生姜が2種類登場
左は通常の形、右がサイコロ状で甘め
〇お寿司は手で食べるとのこと（もちろんお箸でも可）
酢飯は赤酢、小（手鞠鮨よりチョイ大）、固め
・舞鶴産アオリイカ
味付けは和歌山炭の塩
口にいれるとこれほどとけるイカははじめて
イカの素材か包丁をいれているのか…
ここから白身2種
・愛媛県シマアジ
・明石産真鯛、塩とすだち
・低温調理でゆっくり火を通した煮ほたて
マグロ2種
・宮城県塩竈産カマトロ
霜降り牛肉かと思うほどのとろけるおいしさ
・マグロのづけ、福井県地辛子
・新潟県産あぶり鰤
・淡路島産鯖 焼き海苔で巻いて
焼き海苔もカウンターで七輪を使ってあぶってはりました
・蒸しアワビ、蝦夷バフンウニ生クリームリゾット風
アワビとウニでもったいない豪華さ
・石川産のどぐろと奈良漬大葉とともに
・お口直しのゆず大根
・赤海老の昆布締め
ねっとりした食感、海老の旨味が引き立っております
・うなぎ藁焼き
分厚いうなぎで、鰻丼にしてたっぷり食べたい
・白味噌の味噌汁
京都と言えば白味噌、でも少なすぎるお汁
・トロたく 焼きのりで巻いて
トロと海苔の風味で相性抜群
・抹茶アイスクリーム
この甘味、大将創作のデザートが食べたかったなぁ
いままでの素晴らしい創作料理からして、あまりにも普通だった
二度の火を使ったパフォーマンスもすばらしく、申し分ない料理でした
二回、海苔を使ってまくというのも変化があってよかったです
さらにショウガが二種類というのもポイント高いです
すべてが赤酢を使ったシャリというのもめずかしかったです
また、コースが一種類でお客様にランクをつけないのも好感がもてました
さらに寿司をお客様に提供する順番も、前半と後半で逆にされたのも、気遣いのひとつなのかと思いました
全部が終了したのは13時半過ぎてましたので余裕を持っていってくださいね
今度はディナーで寄せてもらいます