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近江牛サーロインステーキ (2014/9月撮影)
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(2014/9月撮影)
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牛フィレの味噌漬けとイチジク (2014/9月撮影)
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36ヶ月長期肥育の近江牛サーロイン (2014/9月撮影)
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36ヶ月長期肥育近江牛ランプ (2014/9月撮影)
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牛肉出汁のスープ(2014/9月撮影)
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牛タンの薄造りの昆布〆 (2014/9月撮影)
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京都牛の朝引きと赤ウニ(2014/9月撮影)
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賀茂なす素麺と牛テールのお椀(2014/9月撮影)
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近江牛のお造り/黄身の醤油漬け(2014/9月撮影)
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サーロインの小芋と金の糸、生姜のお出汁のあんかけキャビアのせ (2014/9月撮影)
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サーロインのしゃぶしゃぶ (2014/9月撮影)
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近江牛ランプステーキ(2014/9月撮影)
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すき焼き用近江牛(2014/9月撮影)
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近江牛のすき焼き(2014/9月撮影)
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(2014/9月撮影)
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(2014/9月撮影)
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(2014/9月撮影)
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(2014/9月撮影)
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祇園、花見小路にある極上の和牛懐石料理のお店です。
※私は茸が苦手なので、キノコ類は別の物に変えていただいています。
いただいたものは
■牛肉出汁のスープ
■牛タンの薄造りの昆布〆
■京都牛の朝引きと赤ウニ
■近江牛のお造り/黄身の醤油漬け
■賀茂なす素麺と牛テールのお椀
■牛フィレの味噌漬けとイチジク
■サーロインの小芋と金の糸、生姜のお出汁のあんかけキャビアのせ
■サーロインのしゃぶしゃぶ
■近江牛ランプステーキ
■近江牛サーロインステーキ
■近江牛のすき焼き
■ごはん
味噌汁、牛ホホ肉、漬物付。
■抹茶アイス
おなかいっぱいです。見事なまでのお肉づくし。
でも意外ともたれないのが不思議です。
近江牛は36ヶ月の長期肥育された牛のお肉だそうです。
どのお肉も旨味があって、やわらかで、脂身もとろりと美味しく、最高のお肉懐石でした。なんて贅沢♪
和牛を京都でしっかり味わいたい方にオススメです。金額はそこそこ行ってしまいますが、お肉好きなら、このお店で満足出来ない方はいないでしょう。