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⚫︎梅ジュース
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⚫︎先付け‥焼き茄子、厚揚げ湯葉、トウモロコシ、蒸し鮑、モロッコインゲン、パプリカ、ウニのゼリー
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⚫︎先付け‥焼き茄子、厚揚げ湯葉、トウモロコシ、蒸し鮑、モロッコインゲン、パプリカ、ウニのゼリー
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⚫︎お椀‥冬瓜(トウガン)とハモ
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⚫︎お造り‥ハモの生、中トロ、鯛
(漬けダレ:ハモの浮袋、ポン酢、醤油、梅しそ和え)
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⚫︎お造り‥ハモの生、中トロ、鯛
(漬けダレ:ハモの浮袋、ポン酢、醤油、梅しそ和え)
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⚫︎ハモの浮袋
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上喜元
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⚫︎朝打った冷麦
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⚫︎鮎の笹焼き
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⚫︎鮎の笹焼き
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⚫︎鮎の笹焼き
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⚫︎鮎の笹焼き
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ハモの卵の鶏卵閉じ、カマンベールチーズ、ブリのイナダ(塩漬け)、万願寺と雑魚炒め煮、鯛手毬寿司、鴨ロース、丹波黒豆、丸十のレモン煮
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ブリのイナダ(塩漬けを酒で戻した珍味)
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⚫︎能登の細もずく、茗荷の酢漬け明石の生蛸
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⚫︎賀茂茄子煮、海老真薯
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⚫︎鰻と新生姜
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⚫︎鰻と新生姜、大葉の小吸物
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⚫︎フルーツ:ゴールドキウイ、メロン、ブルーベリー
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⚫︎百合根の水羊羹
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⚫︎百合根の水羊羹
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煎茶:しっかりとした旨みある味
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トミさんの団扇!
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和:法隆寺の御住職様が書かれた書
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入口
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路
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暖簾
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【ミシュランガイド:★一つ星】
祇園、四条通りの雑踏から一歩暖簾をくぐると、細長い路が奥へと続く。その先に味舌はある。1979年に創業し、味舌正洋氏が京都祇園で懐石料理店を営んで40年以上となる『味舌』。今も変わらず丹精を込めたお料理の数々は、美しく、美味しく、そして感動を与えてくれる。
ミシュランガイドには関西版発行以来、続けて一つ星店として掲載されている。
▪️場所:京阪四条より徒歩4分くらい
▪️入店時刻:18時00分
▪️滞在時間:約130分
▪️天候:雨
▪️状況:先客カウンター1人、2F団体客
▪️訪問人数:妻と一緒
▪️接客:現、若き料理長は素晴らしい。
▪️提供速度:スムースで丁度良い
▪️外観:表通りからは間口が狭いので、暖簾を目印に。
▪️内観:カウンターとテーブル席があるシンプルで落ち着いた雰囲気。2階は団体利用可能な個室有り。
▪️訪問時の点数:3.74
************************************************************************ *******
店主の味舌氏は休み。それでも味舌のお料理は格別。
極めた料理の数々は、驚くほどに美味しい内容でした。
【コース:22,000円】
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⚫︎梅ジュース
⚫︎食前酒‥桃の雫
⚫︎先付け‥焼き茄子、厚揚げ湯葉、トウモロコシ、パプリカ、蒸し鮑、モロッコインゲン、ウニのゼリー
⚫︎お椀‥冬瓜とハモ
⚫︎お造り‥ハモの生、中トロ、鯛
(漬けダレ:ハモの浮袋、ポン酢、醤油、梅しそ和え)
⚫︎朝打った冷麦
⚫︎鮎の笹焼き
⚫︎季節の八寸‥ハモの卵の鶏卵卵、生の?を和えたカマンベールチーズ、鴨ロース、鯛の手まり寿司、満願寺唐辛子とおじゃこの炒め煮、丸十(サツマイモ)レモン煮、丹波黒豆、レンコン、ブリのイナダ(塩干しを酒で戻した珍味)
⚫︎能登の細もずく、茗荷の酢漬け明石の生蛸
⚫︎賀茂茄子煮、海老真薯
⚫︎鰻と新生姜、大葉の小吸物
⚫︎フルーツ:ゴールドキウイ、メロン、ブルーベリー
⚫︎百合根の水羊羹
⚫︎煎茶
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料理の内容は夏らしく涼を感じながらも、素材の味を楽しめました。生ハモやハモの卵のように、滅多に食べられない素材までを手間暇かけた技術と努力で美味しく仕上げる姿は、妥協しない勇ましい味舌そのもの。鮎の笹焼きは迫力あるし、先付けや八寸は繊細な味わい。
令和4年の良い祇園の夏のお食事ができました。
有難う御座いました。
また次お食事に来るのがとても楽しみです。
ごちそうさん m(_ _)m