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八寸
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サラダ、にしんのムース、筑前煮のゼリー寄せ、じゃが芋のペースト、胡麻ドレ
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サラダ
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造り、鮪と平目
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箸置きとお手拭き台
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牛ほほ肉の赤ワイン煮込み
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牛ほほ肉の赤ワイン煮込み
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牛ほほ肉の赤ワイン煮込み
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話しながら折り紙でウサギ
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蟹の小鍋
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蟹の小鍋
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京番茶
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釜めし
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取分け後、赤出し、香の物
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釜めし、鮭といくらの宇治抹茶風味
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香の物
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赤出し
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出汁茶漬けセット、昆布だし、ぶぶあられ、抹茶塩
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モンブラン、キャラメルソース
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モンブラン
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キャラメルソース
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コーヒー
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ミルク、砂糖
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ハーブティー
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ウ ゙ァンムスー
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地下鉄京都市役所前駅から徒歩数分。
予約済みを告げると、店内へ案内していただけました。
1階は、オープンな4人掛けテーブルが主体で、2階へ案内、個室と仕切りのある半個室のような席が並ぶ中、2人横並びのカップル席に座りました。
お昼は、月替わりのランチコース 3,500円
折り紙にしてあり、広げると、■八寸
湯葉や生麩の京食材、魚や野菜の旬食材に珍味などを十種、色とりどりにすこしずつ
湯葉、もづく、生麩、椎茸、紅こんにゃく、いぶりがっこ、鮭、海老、小芋、うずら、安納芋のカステラ、ツナのグジェール、ベーコンのガトー、ローストチキン、フレンチも見受けられます
■にしんと秋茄子としやが芋のサラダ
見舘シェフのスペシャリテ。
テーマは、満月と木枯らし。
上に、にしんのムースに秋茄子の煮浸し、真ん中に筑前煮のゼリー寄せ、下に、じゃか芋のペースト雲に見立てた胡麻ドレ、エノキのきのこ、芋を揚げた紅葉等綺麗で美味しい
■本日のお造里"二種の余韻"
その日の新鮮な魚をシェフのおすすめで
平目に柚子味噌、鮪にゴマだれが主のソース、更に、菊花、大葉、山葵等それぞれ4種類ほど味を重ねて、絶妙のバランスが素晴らしい
■銀鱈の味噌幽庵焼、撮り忘れ(^_^;)ガルニは、枝豆 紫頭巾、生麩田楽 紫芋味噌、松葉素麺
■牛ほほ肉の赤ワイン煮
天然スレートのキャンバスに、スパイスなどを使い、描かれている松茸は、カカオ?下の地面ほ、ナッツ。紅葉は、カイエンペッパー?メインには、赤ワインのデミグラスソースとクリームソース?がかかり、水菜、かいわれ等といただきます。大きな2切れの牛ほほ肉の下には、パンが仕込んであります。カボチャにサツマイモチップとタプナードソース等4種のガルニ
■蟹の小鍋
具沢山のスープ?湯呑みほどの大きさの容器に蟹の身、葱、水菜、紅葉麩、白木耳等がたっぷり入った鍋!
■季節の釜めし
コース料理のエンディングを飾る、季節の釜めし。
数種類のなかからお好きなものが選べ、鮭といくらの宇治抹茶風味にしました。半分食べた所で、昆布出汁、ぶぶあられ、抹茶塩を入れ、出汁茶漬けでいただきます
ナメコの赤だし、香物 しば漬け、塩昆布、べったら漬け、青菜つき。
■デザート
モンブラン、中にシフォンとアイスクリームを仕込み、キャラメルソースで、コーヒーかハーブティーで〆
これで、3500円は、CP良いですね。
接客も丁寧で、最後は、見えなくなるまで、お見送りしていただけました。