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七谷鴨のロースト 北京ダック風
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スッポンの蒸しおこわ
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ハウスシャンパン
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紹興酒 3種飲み比べ
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七谷鴨のスープ 陳皮 棗
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猪肉のシュウマイ 小籠包
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鯉の醤油煮
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賀茂ナスの揚げもの、金砂エスニックパウダーがけ
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賀茂ナス 中トロトロです。
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カエルのフリット タイ風 甘酸っぱ辛
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松茸の春巻き
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七谷鴨のロースト 北京ダック風
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最後は身の部分も
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グラス赤
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甘鯛の鱗揚げ フカヒレ
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スッポン丸ごと蒸し上げられ
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甲羅を、外して
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もち米と身を混ぜ混ぜ
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スッポンラーメン
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月餅 エッグタルト
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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
フーディ御用達、超予約困難店
以前、近くにある空海所縁の寺、神光院にお参りの際、場所は確認していたが、
京都駅付近からはタクシーで5000円程度、地下鉄北大路付近からタクシーまたはバスという、わざわざ訪れる感たっぷりのお店である。
今回は食べ歩き仲間の計らいで、カウンター8席貸切の席に入れていただいた。
手間暇惜しまない料理は勿論、選び抜かれた、珍しい食材をふんだんに使い、カウンター越しに繰り広げられる焼物、煮物のプレゼンテーション、
山岡シェフのパフォーマンスが人気秘訣か！
今日のメインは
◯七谷鴨の北京ダック風ロースト
首から尾まで80センチ近くはあろうか？表面がパリパリに焼かれた立派な姿の七谷鴨がカウンター越しに吊るされ、それを、胸、肩から首にかけて、背中等々、目の前で皮を削いでいく有様は圧巻である！
部位ごとに切り分けられ、オリジナルの薄餅に巻いて、山岡シェフより手渡しされる。
皮は皮でも、柔らかい胸にたいして、硬めの背、それぞれ食感の違いを味わいながら、最後は、しっとりと柔らかな身の部分も供され、食感グラデーションの妙も最高潮に達する。
この焼物はなかなかほかでは味わえないな。
シェフの焼物に対するこだわりは相当なもの、
いま流行りの、温度管理が容易いAI仕掛けのコンベクションオーブンなんぞには見向きもせず、
磨き上げられた、経験とカンで勝負！
金太郎飴のように、いつも同じものが出来上がる、
面白くない火入れは勘弁とばかりに、
あえて、毎回、出来栄えが変わる人間味を、大切にしているようだ。
素晴らしい志だと思いませんか？
◯スッポンの蒸しおこわ
蓮の葉に包まれ、丸ごと蒸し上げられた大型のスッポンがカウンター越しにだされる。
一度スープをとり、骨を外して、もち米を仕込まれ、再び蒸し上げられ、オコワとなる。
シェフが甲羅を外し、背の部分から開き、もち米と身を混ぜる様を目の当たりにするスペクタクル！
正に、仁修樓の魅力ここに有り！
もち米と絡まるスッポンの身そのものの旨みとコラーゲンの固まりをいただく。
さらに、スッポンのエキスを凝縮したようなスープを、自家製中華麺でいただく、スッポンのラーメン仕立て、塩をそれ程使わずとも、出汁の旨みそのもので食べさせる、圧巻の旨さであった。
メインに至るまでの過程は写真を参考にしていただきたいが、どれも手間暇かけた逸品揃い。
◯陳皮、棗入り、七谷鴨のスープ
◯8種前菜盛り合わせ
◯松茸の春巻き
◯甘鯛の鱗揚げとフカヒレ
前菜にカエルのフリット、タイ風の甘酸っぱ辛いソース
鴨ナスの揚げもの、金砂がけ
等、オリジナリティーが感じられた。
飲み物は
◯ハウスシャンパンをボトルで、
あとは
◯紹興酒 10年物 20年物 30年物の飲み比べ
◯グラス赤
◯甕だし10年紹興酒
をいただいた。
飲み物は、どれも大変良心的な価格設定となっており、この手の店にして稀有！
シェフの料理勝負という自信が伺える！
デザートは
◯鯉の型取りをした杏仁豆腐
◯月餅
◯エッグタルト
量的に、かなりのボリュームを出された感があったが、普段小食である小生も、あっさりと完食！
やはり、素材の良さと、無花蝶で丁寧な仕事故であろう。
帰りに
◯ピーカンナッツの黒糖飴だき
◯カシューナッツのスパイシーパウダーがけ
◯自家製XO醬
をお土産として購入
わざわざ京都まで食べに来た甲斐がありました。
さーホテルに帰ろう。
ご馳走様でした。