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400時間焙煎した烏龍茶
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花鯛~新潟産十五夜月とともに
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銀杏の摺り流し~車海老と南禅寺麩を添えて
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熊本牛のフィレ
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鮑の柔らかに~ゴーヤと黄身酢大根おろしで
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2種類の鰹節
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取れたての一番出汁
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湯葉のしんじょの椀~木胡椒とともに
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お造り~鯛と鯵∶胡瓜と黄韮の漬物
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鰻~乳酸発酵させた野菜を添えて
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鱧の焼き霜造り
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クエとモロッコインゲンの揚げ物
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熊本牛の焼きものの~無花果のソースに炭火焼きの茄子を添えて
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とうもろこしご飯
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蛸の卵とじ丼
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軍鶏の汁蕎麦
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鰤の漬け丼
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ちりめんじゃこ丼~卵黄乗せ
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シャインマスカット、梨、柿を白ワインのゼリーで
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蓮の実のおはぎ
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紫蘇ジュース(ウェルカムドリンク)
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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
京都にある日本料理の名店にお伺いしてきました❗️
お酒を飲むつもりが急遽日帰りになってやむなくノンアルに···(*´Д｀)
しかしながら素晴らしい料理の数々に感動的な食体験が出来ました(*´∀｀*)
京都らしい薄味ながら素材の旨味はしっかり味わえてボリュームも満点というまさに波切好みのコース笑
特に印象的だったのは、淡い花鯛の旨味とエンドウ豆と餅米を合わせた風味が京都らしい餡と混ざり合う花鯛一品、苦味や雑味がなく海老の旨味とも調和した食欲を湧きたてる銀杏の摺り流し、酸味、苦味が鮑の味と絶妙なコントラストを奏でていた鮑の柔らか煮、湯葉のしんじょと木胡椒(唐辛子の葉)の風味とスペシャリテの出汁の旨味が身体中に染み込んできた湯葉のしんじょの椀、鱧の旨味と炭の香ばしさを初めて同時に体験できた鱧の焼き霜造り、無花果の甘みと牛肉の甘みが口の中でとろけていく牛肉の焼きものなどでした。
そして締めは4種類から選べて全て頂きした（＾ν＾）
特に美味しかったのは、柔らかく煮られた蛸を卵とじとかき込むのが快感的な気分に浸れた蛸の卵とじ丼、低温調理された柔らかい軍鶏の旨味がスープと一体化した軍鶏の汁そば、ほんのりと漬けにされた鰤がご飯と相性抜群の鰤の漬け丼でした(*´ω｀*)
※何と〆はおかわり可能！蛸の卵とじ丼と鰤の漬け丼はおかわりしちゃいました笑
続く甘味の白ワインのゼリーと季節のフルーツを合わせた一品もしっかり両方の甘さが味わえる絶品(これもおかわり可能でした)、最後は蓮の実のお萩に女将さん自らその場で作ってくれた抹茶を頂いてコース終了となりました。
お料理の味はもちろん、掛けられた掛け軸や天井の網目など、日本の様式美を感じさせる店内に、出汁を取る作業や鱧を炭火で炙るところを見せてくれるなど、五感で料理を頂ける工夫も個人的にgood☆
また何度も来たいと思える最高のお店でした。
お店の方々には感謝申し上げます❗️
※追記
お酒に関しては日本酒とワインを4杯ずつ交互に出してくれるペアリングコースがあるそうです。
好みに合わせて日本酒だけなども出来るらしいので、次回に益々期待が高まります☆彡