-
肉の脂で揚げたとらふぐ白子のフライ、ウスターソースで1
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-
肉の脂で揚げたとらふぐ白子のフライ、ウスターソースで2
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-
肉の脂で揚げたとらふぐ白子のフライ、ウスターソースで3
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-
参考：とらふぐ白子1
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-
参考：とらふぐ白子2
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-
とらふぐ白子とミスジの土佐酢ジュレ掛け、干し柿と春菊と1
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-
とらふぐ白子とミスジの土佐酢ジュレ掛け、干し柿と春菊と2
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-
とらふぐ白子とミスジの土佐酢ジュレ掛け、干し柿と春菊と3
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-
とらふぐ白子とミスジの土佐酢ジュレ掛け、干し柿と春菊と4
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-
とらふぐ白子とミスジの土佐酢ジュレ掛け、干し柿と春菊と5
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-
とらふぐ白子とミスジの土佐酢ジュレ掛け、干し柿と春菊と6
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-
とらふぐ白子とミスジの土佐酢ジュレ掛け、干し柿と春菊と7
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-
とらふぐ白子とミスジの土佐酢ジュレ掛け、干し柿と春菊と8
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-
参考：圧巻の肉塊！
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-
牛テールと生姜のお出し1
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-
牛テールと生姜のお出し2
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-
牛タンの身皮1
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-
牛タンの身皮2
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-
牛タン刺し、塩昆布とポン酢で1
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-
牛タン刺し、塩昆布とポン酢で2
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-
近江牛のサーロイン刺し、醤油とわさび、塩で1
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-
近江牛のサーロイン刺し、醤油とわさび、塩で2
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-
紅梅、白梅の黒龍の酒粕汁1
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-
紅梅、白梅の黒龍の酒粕汁2
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-
からすみ餅の揚げ出し
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-
鯨のコロと蕪、厚揚げの餡かけ1
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-
鯨のコロと蕪、厚揚げの餡かけ2
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-
牛ロースのしゃぶしゃぶ1
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-
牛ロースのしゃぶしゃぶ2
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-
日本酒2
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-
日本酒3
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-
和牛ロース肉のステーキ1
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-
和牛ロース肉のステーキ2
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-
和牛ロース肉のステーキ3
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-
牛ヒレの昆布巻きとご飯、香の物、旬菜味噌汁1
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-
牛ヒレの昆布巻きとご飯、香の物、旬菜味噌汁2
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-
牛ヒレの昆布巻きとご飯、香の物、旬菜味噌汁3
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-
牛ヒレの昆布巻きとご飯、香の物、旬菜味噌汁4
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-
牛ヒレの昆布巻きとご飯、香の物、旬菜味噌汁5
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-
お代わりのお茶漬け
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-
日本酒1
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-
抹茶アイスのシングルモルトのウイスキー”白州”浸しと栗の渋皮煮1
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-
抹茶アイスのシングルモルトのウイスキー”白州”浸しと栗の渋皮煮2
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-
抹茶アイスのシングルモルトのウイスキー”白州”浸しと栗の渋皮煮3
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-
牛タン ポン酢、塩昆布で1
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-
牛タン ポン酢、塩昆布で2
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-
花びら茸と牛肉、鰹のお出汁1
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-
花びら茸と牛肉、鰹のお出汁2
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牛サーロイン 醤油とわさび、塩で1
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-
牛サーロイン 醤油とわさび、塩で2
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-
牛テールと蕪のお椀1
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-
牛テールと蕪のお椀2
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-
牛テールと蕪のお椀3
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-
牛ハラミの角煮と栗ご飯1
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-
牛ハラミの角煮と栗ご飯2
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-
牛タンと千枚漬けのジュレがけ、柿の酢漬け1
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-
牛タンと千枚漬けのジュレがけ、柿の酢漬け2
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-
海老芋と銀杏の油もの1
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-
海老芋と銀杏の油もの2
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-
牛ロースのしゃぶしゃぶ1
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-
牛ロースのしゃぶしゃぶ2
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-
牛サーロインのステーキ1
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-
牛サーロインのステーキ2
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-
牛サーロインのステーキ3
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-
ご飯とお漬物1
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-
ご飯とお漬物2
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-
ご飯とお漬物3
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-
旬菜味噌汁
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-
抹茶のアイスクリーム、シングル・モルトのウイスキーかけ
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-
シングル・モルトのウイスキーかけ
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-
日本酒1
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-
日本酒2
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-
日本酒3
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-
祇園の路地奥に佇む、モダンながら落ち着いた一軒家1
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-
祇園の路地奥に佇む、モダンながら落ち着いた一軒家2
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-
モダンな店内
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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
再 訪(14.1月)
時を置かずの再訪。
今回も、感に堪えない旨さ！
とりわけ、肉×とらふぐ白子のコラボは白眉 ヾ(*≧∀≦*)ﾉ ！
◆今回のお品書き
お任せコース 10000円
牛テールと生姜のお出し
牛タンの身皮 ◯
牛タン刺し、塩昆布とポン酢で ◎
近江牛のサーロイン刺し、醤油とわさび、塩で ◯
紅梅、白梅の黒龍の酒粕汁
からすみ餅の揚げ出し ◯
とらふぐ白子とミスジの土佐酢ジュレ掛け、干し柿と春菊と ◯
鯨のコロと蕪、厚揚げの餡かけ
(追加) 肉の脂で揚げたとらふぐ白子のフライ、ウスターソースで ◎
牛ロースのしゃぶしゃぶ ◯
和牛ロース肉のステーキ(＋1000円) ◯
牛ヒレの昆布巻きとご飯、香の物、旬菜味噌汁 ◯
抹茶アイスのシングルモルトのウイスキー”白州”浸しと栗の渋皮煮 ◯
＋ビール1杯、日本酒3杯
（夜）17400円／人
(13.12月) ～ 肉の彩雨 ～
◆出色の一皿に変えて
肉尽くしのコースと聞くと、
血沸き肉踊る、力漲るような味わいや量を想像するが、
ここにはそのイメージから遠く離れた静謐な美味がある。
一つ一つの料理には素材を足し過ぎない削ぎ落とされた存在感があり、
各々の調理には素材のポテンシャルを引き出す必然がある。
その象徴の一皿が”牛タンポン酢、塩昆布で”。
近江牛のタンは上品な桜色で、
表の繊維の肌理は精錬された刀のように銀に光っている。
塩昆布をぱらりと落とし、ひとひらを口に含む。
触れなば落ちん、はらはらと散りそうな花びらのような風情に見えて、
音の出るようなしこしこした緻密さで、歯に当たる確かな圧が心地よい。
牛タンのほの甘さに塩昆布の穏やかなしょっぱさが舌に沁みる‥
するするとなめらかな喉越しの清水のような綺麗な味わいの肉たちを
さわりなく、まるで飲むように食べる、
その肉の彩雨の道程こそがこの店の醍醐味‥ヽ(*´Д｀*)ノ
◆今回のお品書き
お任せコース 10000円
花びら茸と牛肉、鰹のお出汁
牛タン ポン酢、塩昆布で ◎
牛サーロイン 醤油とわさび、塩で ◯
牛テールと蕪のお椀 ◯
牛ハラミの角煮と栗ご飯 ◎
牛タンと千枚漬けのジュレがけ、柿の酢漬け ◎
海老芋と銀杏の油もの
牛ロースのしゃぶしゃぶ
牛サーロインのステーキ(＋1000円) ◎
ご飯とお漬物 ◯
旬菜味噌汁
抹茶のアイスクリーム、シングル・モルトのウイスキーかけ ◯
＋ビール1杯、日本酒3合
（夜）17800円／人
◆この店の楽しみ方
＜プロフ＞
「京都の祇園に、旨い肉割烹があるんですよ」と友人に云われて
「あぁ、知ってますよ、京洛肉料理 いっしんでしょ？」と返す。
「いえ、いっしんじゃなくて、三芳って店なんですけどね、
今やいっしんより旨いって評判ですよ」とさらりと切り返された。
いっしんには二度ほど行った事がある。
ミシュラン2つ星の店だが、相当旨い。
さて、三芳は店主の伊藤力氏が仕切る肉割烹、
今回初めて伺ったが、なるほど、その評判、伊達ではない♪
＜注 文＞
お任せコース10000円一本。
もも肉をサーロインに変更で＋1000円、ヒレに＋2000円。
ドリンクはビール700円、焼酎800円、日本酒1合1000円など。
＜雰囲気＞
祇園の路地奥に、モダンながら落ち着いた一軒家が佇む。
敷居の高そうな引戸を恐る恐る開けると、
感じのいい笑顔に迎えられる。
仕事が目の前で見られるカウンターが特等席♡
◆情報出典
ジェームズおおくぼさんの口コミ
ご馳走さまでした～