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店先の提灯
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店内の雰囲気
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店内の雰囲気
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店内の雰囲気
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先附
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先附
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先附
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2017年 鬼外福内です
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椀物
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椀物
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俵雪にします
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酒器は選べます
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冷酒「俵雪」
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もろこ炭火焼
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もろこ炭火焼（生姜酢）
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炊き合わせ
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炊き合わせ
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本マグロ
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ひらすずき
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あおあじ
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鯖鮨
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巻物
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黒蜜葛もち
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店内の雰囲気
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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
ベトナムに戻る前日の最後の晩餐です。
よくいく“THE BANK”の近くで、開店早々雑誌“湘南スタイル”かなんかで紹介されていて、気になっていつつ随分歳月が流れました。あっという間に人気店になりました。
もちろん予約がマストの店なんで、“予約のをぉぉ・・・”と店に入ると、指定の席に座ります。
火鉢練炭が置いてあり、ほんのりとした温かさを感じます。
卓上にはブリキの人形がお出迎え
まずは先付
節分にちなみに豆の煮つけにイワシが添えてあります。
なまこ いつ以来でしょう 大好物です(ノ´▽`)ノ
2017年 鬼外福内です (-人-;)ﾊﾟﾝﾊﾟﾝ
椀物
粕汁です。
京都の実家でおかんが“なに食べたい？”と聞かれ、納豆と粕汁と言ったので京都で食べたので今年初めてではありませんが、粕の風味が高いです。
酒粕ではええキモチにならないので冷酒いきます(*ﾟ▽ﾟ)ﾉ
「俵雪」（羽根田酒造／山形県鶴岡市）
酒器を選らせてくれます。
木の香りがつくといいなということで呑むと期待通り (ﾟДﾟ)ｳﾏ-! (ﾟДﾟ)ｳﾏ-!
もろこ炭火焼
西陣の“江畑”でもでてきたもろこ
京都で修行したということでやはりこのあたりは京風どすな
生姜酢で頂きます。
皿の地模様と生姜が重なりいい風景です。
炊き合わせの什器がいいね
うるいやまいも
うるいってそのまま生でマヨネーズを付けて肴にしてしか食べたことがなかったけど、ちゃんとした料理店で食べるのは初めてです。
シメの寿司三貫
本マグロ
ひらすずき
あおあじ
そして祇園“いづう”真っ青の肉厚バッテラ
シメは節分にちなんだ太巻き
北北西には向いて食べませんでしたが、黙って食べました。
デザート黒蜜葛もち
きちんと京都で修行された料理人さんの折り目正しい京料理です。
今年はあと何日日本にいられるかわかんないので、日本を堪能できたゆうげでした。