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出汁を使わない、素材の味を究極に引き出した日本料理で知られる明寂さん。昨年夏から京都府宮津湾の海水を使用した料理を展開しているそうです。
15皿の幸福に日本料理ならではのご飯一膳。お土産のおにぎりがとても嬉しい。
まずは定番の大根の潮煮。どこか懐かしい美味しさ。
赤貝と帆立の紅白なますは橙をくり抜いた器に橙の甘酢和えを添えて感動的。
ヒラメ醤油とヒラメ塩水、タコ塩で明石のヒラメとタコのお造りを頂く。蛸ってこんなに美味しいの!って感じでした。
スッポンの葛餅と金時人参の白味噌汁仕立て
ズワイガニ蟹饅頭と蕪蒸しは京都宮津湾の海水で頂く。この海水はトリガイの漁師が発見したもので、湧水が湾に流れ込むため塩分濃度が2.5%程度と低くミネラルを含むもの。料理人の中村さん曰く醤油要らずとのことです。
メヒカリ絹巻寿司
牛蒡のエゴマ和えは金柑と山椒の皮つながりで皮の旨みを頂きます。
カラスミ餅はボラの出汁を乾燥させて餅にまぶして揚げたもの。
ハタの塩焼き
椀物は熊の出汁でツキノワグマの掌を頂きました。甘い脂 と芹の食感が絶妙。
ちしゃとう(茎レタス)の床漬けなどの香の物に鮪とサーモンのお造り、縮緬雑魚、焼魚にお味噌汁とご飯で〆となります。
甘味にふきのとうのお餅と餡
温かい苺のお汁粉で身も心もほっこり。
そして、何故か嬉しいおむすび。
年8回メニューを入れ替えるそうです。次に行ける日が楽しみ!おごちそうさまでした^ - ^♪