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八寸
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子持ち鮎のなれ鮓、岩魚鮓、堀川牛蒡、松茸味噌漬け、猪のロースト、金柑、むかご
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お造り
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岩魚、鰻、鯉
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醤油と酢味噌
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鍋に火が入ります
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炭火です
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柚と山椒
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お鍋の準備
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松茸とその他のきのこ
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野菜
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子持ち鮎の塩焼き
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ぷっくら♪
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沸きました
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お鍋の準備
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熊
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猪
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お鍋
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煮えました
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猪は味噌味です
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岩魚の骨せんべい
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香の物
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栃餅入りの雑炊
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水菓子
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いちじくのコンポート
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どくだみ茶
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お茶
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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
2015 秋の京都 美食めぐり＜第1日＞
11月の3連休に京都の紅葉を観に行きました。
初日のお昼は比良山荘で山の辺料理（熊・猪）20,000円を予約♪
予約金として一人3,000円を振り込んだのは7月初旬のことでした。
徳山鮓で初めていただいた熊のしゃぶしゃぶに感動したので、再び味わいたいな～と奮発しちゃいました。
京都市内の混雑を避けるため、大津からレンタカーで到着。
1階の個室に案内され、どくだみ茶で一服です。
食事中もお酒ではなく、お茶をお願いしました。
八寸 子持ち鮎のなれ鮓、岩魚鮓、堀川牛蒡、松茸味噌漬け、猪のロースト、金柑、むかご、銀杏、栗
美しい～～
子持ち鮎のなれ鮓は、チーズみたいです。お酒ほしくなります(^^;
向付 岩魚、鰻、鯉
炙った鰻は肉厚で脂がのって美味。山葵しょうゆでいただきました。
鯉のあらいは臭みがまったくありません。酢味噌で。
岩魚もお刺身でいただけるんですね～。
ナマモノ苦手なあたくしですが、どちらもきれいにいただきました(*^^)v
ここでテーブルの中央に炭火がおこされた七輪が運ばれ、お出汁とネギをいれた土鍋に火が入ります。
炭火っていいですね～
焼肴 子持ち鮎の塩焼き みず 蓼酢
香ばしくぷっくらと焼かれた名残の鮎。頭から全部うまいよ～
月鍋
ネギ、松茸（！）、熊肉
鍋はご主人とお弟子さんが全部作ってくれて、食べごろになると「どうぞ」と。
甘めのお出汁に山椒があいます。
鮎と松茸と熊を同時に楽しめるのは今だけ！！
ただ、熊でも「走り」というのかは浅学にして存じませんが、2014年3月にいただいた時の感動には及ばず。
牡丹鍋
熊のあとは、味噌味の猪鍋です。
熊より猪のほうがやわらかくてうまいですぞ。
しめは、うどんか雑炊かときかれ、雑炊をお願いしました。
栃餅といっしょにぐつぐつと煮込んで卵でしあげた雑炊がまた美味。
お肉の量が多かったので、もう食べられない～と思いましたが、残さず完食です。
水菓子 いちじくのコンポート
ジュレに入ってるハーブはなんだろ？さっぱり上品なデザートです。
サービス料15％に消費税で、おひとりさま24,840円也。
それにみあう満足感のある特別なランチでございました。
ごちそうさまでした。