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京都の中心、富小路通二条下ルという静かな通りに佇む「モトイ（MOTOI）」は、かつて料亭として使われていた築100年以上の町家をリノベーションした、ミシュラン一つ星を誇るフレンチレストランです。
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アクセスは、京都市営地下鉄東西線「京都市役所前駅」または「烏丸御池駅」から徒歩10分ほど。観光地の喧騒から少し離れた、落ち着いた雰囲気のエリアに位置しています。今回はこちらで、家族の大切な記念日を祝うためにランチタイムに伺いました。
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外観は京都らしいしっとりとした佇まいながら、一歩足を踏み入れると、モダンと伝統が美しく融合した空間が広がっており、まるで別世界へと誘われたかのような感覚になります。
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予約は公式サイト経由でテーブルチェックを利用し、1か月前からしっかりと確保。当日は日曜日の正午、さすが人気店ということで店内は満席に近く、それぞれのテーブルで会話と料理が楽しげに交錯していました。受付では丁寧なおもてなしを受け、期待感がさらに高まります。
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通されたのは、中庭を臨む窓際のテーブル。自然光がやわらかく差し込み、庭の緑がまるで絵画のように切り取られており、都会の中とは思えない穏やかさ。席の間隔もゆったり取られていて、プライベートな時間をじっくり楽しむことができます。
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この日のランチは「旬のコレクション」というコース。
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まずはアペリティフからスタート。左から、ファーブルトンという素朴な焼き菓子、豚の旨みがぎゅっと詰まったブーダン・ノワール、紅玉りんごの爽やかな甘さ。対して右側には、スジアオノリを練りこんだメレンゲにわさび醤油のアクセント、上には繊細なトヒラメが乗っており、見た目の美しさと味の多層的な構成に舌も目も驚かされます。
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続くニゴロブナのタルティーヌでは、滋賀の伝統食材がモダンにアレンジされて登場。マリネされたニゴロブナはクセがなく香り高く、野生味ある田ぜりやノビルとの相性も抜群。別添えの骨のスープは滋味深く、静かに身体に染み渡ります。
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3皿目のフォワグラと黒酢の甘酢は、低温で丁寧に火入れされたフォワグラの濃厚さに、パイナップルの酸味と黒酢のコクが絶妙なバランスで寄り添います。付け合わせのポムドフィーヌは、山芋「ねばりっこ」を使った軽やかな仕上がりで、揚げ物なのに驚くほど軽やか。2種のソースが味に変化をもたらし、何度も口に運びたくなる美味しさです。
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春のリゾットは、白ミル貝とホッキ貝のソテーが主役。リゾットにはセリをはじめとした春野菜がふんだんに使われ、アスパラのヴルーテソースが全体をやさしく包み込みます。貝の香りと食感、リゾットの柔らかな旨味、全てが春の息吹を感じさせてくれました。
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メインディッシュのメダイのポワレは、香ばしい皮とふっくらとした身のコントラストが絶妙。添えられた蕾菜のほろ苦さ、リエット状にされたホタルイカの濃厚さ、そこに白ワインとバターを使ったソース・ヴァンブランが一体となり、旨みの層が重なる一皿でした。
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そしていよいよメインの肉料理、七谷鴨のロティ。ナイフを入れるとほんのりピンク色の断面が現れ、噛むたびにしっとりとした鴨の旨味が広がります。驚いたのは添えられた55種類もの京野菜。れんこん、芽キャベツ、アスパラなど、どれも個性がありながらも一皿として調和していて、まるで食べるガーデンのよう。黒トリュフの芳醇な香りが、全体に華やかさを添えていました。
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デザートは3種類。まずは「ブラッドオレンジのデクリネゾン」で口の中をさっぱりと整ます。
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次に登場した「キウイとアニゼトワレのヴェリーヌ」は八角香るパンナコッタとキウイの爽やかさが意外なほど好相性。
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最後の「ラフランスのソテ、ショコラと白味噌」は、白味噌の塩気とショコラの甘さが混ざり合う、和と洋の境界線を越えたような極上の逸品です。
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締めくくりにはカヌレやマカロン、キャラメルなど小菓子と共に、ダージリンファーストフラッシュをいただきました。爽やかな香りと澄んだ味わいが、食後の余韻をさらに引き立ててくれます。
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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
京都の中心、富小路通二条下ルという静かな通りに佇む「モトイ（MOTOI）」は、かつて料亭として使われていた築100年以上の町家をリノベーションした、ミシュラン一つ星を誇るフレンチレストランです。外観は京都らしいしっとりとした佇まいながら、一歩足を踏み入れると、モダンと伝統が美しく融合した空間が広がっており、まるで別世界へと誘われたかのような感覚になります。
アクセスは、京都市営地下鉄東西線「京都市役所前駅」または「烏丸御池駅」から徒歩10分ほど。観光地の喧騒から少し離れた、落ち着いた雰囲気のエリアに位置しています。今回はこちらで、家族の大切な記念日を祝うためにランチタイムに伺いました。
予約は公式サイト経由でテーブルチェックを利用し、1か月前からしっかりと確保。当日は日曜日の正午、さすが人気店ということで店内は満席に近く、それぞれのテーブルで会話と料理が楽しげに交錯していました。受付では丁寧なおもてなしを受け、期待感がさらに高まります。
通されたのは、中庭を臨む窓際のテーブル。自然光がやわらかく差し込み、庭の緑がまるで絵画のように切り取られており、都会の中とは思えない穏やかさ。席の間隔もゆったり取られていて、プライベートな時間をじっくり楽しむことができます。
この日のランチは「旬のコレクション」というコース。
ランチメニュー：旬のコレクション
◆二種の二種のアペリティフ
◆ニゴロブナのタルティーヌ
◆フォワグラと黒酢の甘酢、ポムドフィーヌを添えて
◆春のリゾットとコキヤージュのソテー、白アスパラのヴルーテ
◆メダイのポワレ、蛍烏賊のリエット、ソースヴァンブラン
◆七谷鴨の口ティ、たっぷりのお野菜と共に
◆デザート-1：ブラッドオレンジのデクリネゾン
◆デザート-2：キウイとアニゼトワレのヴェリーヌ
◆デザート-3：ラフランスのソテ、ショコラと白味噌
◆ミニャルディーズ
◆カフェ
◆二種の二種のアペリティフ
まずはアペリティフからスタート。左から、ファーブルトンという素朴な焼き菓子、豚の旨みがぎゅっと詰まったブーダン・ノワール、紅玉りんごの爽やかな甘さ。対して右側には、スジアオノリを練りこんだメレンゲにわさび醤油のアクセント、上には繊細なトヒラメが乗っており、見た目の美しさと味の多層的な構成に舌も目も驚かされます。
◆ニゴロブナのタルティーヌ
続くニゴロブナのタルティーヌでは、滋賀の伝統食材がモダンにアレンジされて登場。マリネされたニゴロブナはクセがなく香り高く、野生味ある田ぜりやノビルとの相性も抜群。別添えの骨のスープは滋味深く、静かに身体に染み渡ります。
◆フォワグラと黒酢の甘酢、ポムドフィーヌを添えて
3皿目のフォワグラと黒酢の甘酢は、低温で丁寧に火入れされたフォワグラの濃厚さに、パイナップルの酸味と黒酢のコクが絶妙なバランスで寄り添います。付け合わせのポムドフィーヌは、山芋「ねばりっこ」を使った軽やかな仕上がりで、揚げ物なのに驚くほど軽やか。2種のソースが味に変化をもたらし、何度も口に運びたくなる美味しさです。
◆春のリゾットとコキヤージュのソテー、白アスパラのヴルーテ
春のリゾットは、白ミル貝とホッキ貝のソテーが主役。リゾットにはセリをはじめとした春野菜がふんだんに使われ、アスパラのヴルーテソースが全体をやさしく包み込みます。貝の香りと食感、リゾットの柔らかな旨味、全てが春の息吹を感じさせてくれました。
◆メダイのポワレ、蛍烏賊のリエット、ソースヴァンブラン
メインディッシュのメダイのポワレは、香ばしい皮とふっくらとした身のコントラストが絶妙。添えられた蕾菜のほろ苦さ、リエット状にされたホタルイカの濃厚さ、そこに白ワインとバターを使ったソース・ヴァンブランが一体となり、旨みの層が重なる一皿でした。
◆七谷鴨の口ティ、たっぷりのお野菜と共に
そしていよいよメインの肉料理、七谷鴨のロティ。ナイフを入れるとほんのりピンク色の断面が現れ、噛むたびにしっとりとした鴨の旨味が広がります。驚いたのは添えられた55種類もの京野菜。れんこん、芽キャベツ、アスパラなど、どれも個性がありながらも一皿として調和していて、まるで食べるガーデンのよう。黒トリュフの芳醇な香りが、全体に華やかさを添えていました。
◆デザート-1：ブラッドオレンジのデクリネゾン
デザートは3種類。まずは「ブラッドオレンジのデクリネゾン」で口の中をさっぱりと整ます。
◆デザート-2：キウイとアニゼトワレのヴェリーヌ
次に登場した「キウイとアニゼトワレのヴェリーヌ」は八角香るパンナコッタとキウイの爽やかさが意外なほど好相性。
◆デザート-3：ラフランスのソテ、ショコラと白味噌
最後の「ラフランスのソテ、ショコラと白味噌」は、白味噌の塩気とショコラの甘さが混ざり合う、和と洋の境界線を越えたような極上の逸品です。
◆ミニャルディーズ、カフェ
締めくくりにはカヌレやマカロン、キャラメルなど小菓子と共に、ダージリンファーストフラッシュをいただきました。爽やかな香りと澄んだ味わいが、食後の余韻をさらに引き立ててくれます。
「モトイ」でのランチは、ただの食事というよりも、季節や土地の恵みを五感で感じるアート体験のようでした。一皿一皿に物語があり、訪れた人の時間を大切に扱ってくれる、そんな温かさもこの店の魅力のひとつです。特別な日の思い出を、ここで過ごせたことに心から感謝したいと思います。