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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
昆布や鰹のいわゆる一般的な出汁ではなく、素材由来のものを使用する手間暇のかけ方。
その繊細な風味を逃すまいと味に集中。全体的に照明を落とし、明暗のメリハリをつけた緊張感のあるカウンターもそれを促す意図があるのだろうか。
集中して食べると、口から喉、胃へと流れていく過程を知覚し、まさに身体に染み渡っていく感覚を得る。
淡い皿が続くなかで、後半のメヒカリ、蟹饅頭や鴨肉という力のある皿は実に鮮烈で、濃淡の付け方が秀逸。
◯しいたけの潮煮
◯源平和え
ボラの子と白子、梨と柿、柚子餡
意表をつかれる
◯鯛と蛸の刺身
鯛の塩水、鯛醤油、蛸の塩
◯熊の沢煮、大根、京都の宮津湾
外洋を受けない、山の水が海底湧き水、
塩を作る前の海水
◯鰤大根
脂の乗った鰤を炙れば、香ばしく濃厚。
大根おろしは通常のものと、荒めの鬼おろしを合わせることでシャキシャキとした食感が心地よい
◯東寺蒸し、大徳寺納豆、とおち、
今日芋、きょうかぐらのすりおろし
⭐︎メヒカリの絹まき鮨
⭐︎三輪漬け
橙、こうしん大根、唐辛子のそれぞれの断面を合わせて3つの輪。橙は身が落ちないことから、お家存続で縁起物。
⭐︎蟹饅頭
雌の外子と内子、雄の身と味噌を閉じ込めた蟹饅頭ならぬ蟹爆弾。淡く繊細が続いた中で鮮烈。
◯白甘鯛
⭐︎鴨の治部煮
焼いた鴨を甘めのタレで煮る
◯りんごのシャーベット
◯赤山椒、あんこ