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外観
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テーブルセッティング
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ほうじ茶
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先付:雲子の茶碗蒸し、ずわい蟹のあんかけ
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先付:雲子の茶碗蒸し、ずわい蟹のあんかけ
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先付:雲子の茶碗蒸し、ずわい蟹のあんかけ
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先付:雲子の茶碗蒸し、ずわい蟹のあんかけ
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先付:雲子の茶碗蒸し、ずわい蟹のあんかけ
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お椀:蟹真丈と海老芋の白味噌仕立て
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お椀:蟹真丈と海老芋の白味噌仕立て
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お椀:蟹真丈と海老芋の白味噌仕立て
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お椀:蟹真丈と海老芋の白味噌仕立て
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お椀:蟹真丈と海老芋の白味噌仕立て
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八寸:取り皿
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八寸:銀鱈味噌漬焼、琵琶産諸子の木の芽焼、赤貝とシャコのぬた和え、鮟肝、サーモンと大根の鳴門巻、慈姑せんべい(盛り付けが可愛らしい)
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八寸:銀鱈味噌漬焼、琵琶産諸子の木の芽焼、赤貝とシャコのぬた和え、鮟肝、サーモンと大根の鳴門巻、慈姑せんべい
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八寸:銀鱈味噌漬焼、琵琶産諸子の木の芽焼、赤貝とシャコのぬた和え、鮟肝、サーモンと大根の鳴門巻、慈姑せんべい
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八寸:銀鱈味噌漬焼、琵琶産諸子の木の芽焼
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八寸:銀鱈味噌漬焼、琵琶産諸子の木の芽焼、赤貝とシャコのぬた和え、鮟肝、サーモンと大根の鳴門巻、慈姑せんべい
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八寸:銀鱈味噌漬焼、琵琶産諸子の木の芽焼、赤貝とシャコのぬた和え、鮟肝、サーモンと大根の鳴門巻、慈姑せんべい
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八寸:赤貝とシャコのぬた和え、鮟肝
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八寸:銀鱈味噌漬焼、琵琶産諸子の木の芽焼
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八寸:サーモンと大根の鳴門巻、慈姑せんべい
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八寸:赤貝とシャコのぬた和え
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八寸:鮟肝
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八寸:お皿は風神雷神さん
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お造り:北海道産天然鰤のトロ、あおりイカの雲丹和え、海苔醬油
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お造り:北海道産天然鰤のトロ、あおりイカの雲丹和え
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お造り:北海道産天然鰤のトロ、あおりイカの雲丹和え
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お造り:海苔醤油
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のどぐろのにぎり、自家製千枚漬
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のどぐろのにぎり、自家製千枚漬
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肉料理:猪
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本鮪のトロとべったらの巻物、馬糞雲丹と芽葱のせ
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本鮪のトロとべったらの巻物、馬糞雲丹と芽葱のせ
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猪鍋:猪・根付きの芹・九条葱の醤油出汁仕立て
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猪鍋:猪・根付きの芹・九条葱の醤油出汁仕立て
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猪鍋:猪・根付きの芹・九条葱の醤油出汁仕立て
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まながつおのフライ、銀杏味噌、ピーナッツもやし
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まながつおのフライ、銀杏味噌、ピーナッツもやし
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まながつおのフライ、銀杏味噌、ピーナッツもやし
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ご飯:勢子蟹・どんこ椎茸・蕗・牛蒡の炊き込みご飯
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ご飯、赤だし、香の物
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ご飯、赤だし、香の物
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ご飯:勢子蟹・どんこ椎茸・蕗・牛蒡の炊き込みご飯
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ご飯:勢子蟹・どんこ椎茸・蕗・牛蒡の炊き込みご飯
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赤出汁:豆腐の菊花仕立て
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赤出汁:豆腐の菊花仕立て
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赤出汁:豆腐の菊花仕立て
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香の物:南瓜、白菜昆布巻、極細切り昆布の甘辛煮
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香の物:南瓜、白菜昆布巻、極細切り昆布の甘辛煮
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コーヒー、デザート:苺のムースのプリン
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コーヒー
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コーヒー
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デザート:苺のムースのプリン
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デザート:苺のムースのプリン
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デザート:苺のムースのプリン
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外観
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外観
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祇園近く、月見町にある和食店です。
店主 西氏が旬の食材を使い、和会席の流れに独創性を取り入れた料理を提供。
明るい雰囲気で楽しい時間を過ごせます。
2016年7月開店。
西氏は河原町の「とくを」を皮切りにイタリア料理店・日本料理店で修業。
ソムリエと唎酒師の資格も持ち、幅広い視野を持って料理に取り組んでいます。
場所は祇園四条駅から約8~9分。
八坂神社前の祇園交差点を渡って右折、東山安井交差点を左折してすぐ左手。
坂を上がった左手にあるビルの1階。
2階はパフェやコーヒーを楽しめる祇園にし カフェ。
メニューは昼・夜共にお任せコースのみ(価格は税込み、サービス料10%)。
・昼:13,200円
・夜:22,000円
昼訪問。
約2ヶ月前に電話にて予約。
対応は感じが良く、好印象。
当日。
12:00一斉スタートのため、11:55に到着。
フロアは広く、奥にカウンター席、入口側に通路を挟んでテーブル席各1卓(計2卓)を配置。
テーブル席へ案内され、着席。
カウンター席の臨場感はありませんが、こちらは隣席が気にならず。
外光が入って明るく、居心地は良好でした。
接客は女将と女性スタッフ数人が担当。
皆気さくで明るく、感じが良いです。
いただいた料理は以下の通り。
お飲み物はお茶(ほうじ茶)をお願い。
こまめに継ぎ足してくれました。
◇お任せコース(13,200円)
●先付
雲子の茶碗蒸し、ずわい蟹のあんかけ。
出汁が香る滑らかな餡に、わさびのアクセント。
●お椀
蟹真丈と海老芋の白味噌仕立て
添えてあるのは柚子とうぐいす菜。
蟹の甘味を感じる真丈、ねっとり・ほっくりした海老芋が白味噌と合い、ほっとするおいしさ。
印象に残った品です。
●八寸
クリスマス仕様の可愛らしい盛り付け。
サンタさんやスノーマンと共に盛られていたのは、お酒が欲しくなる品。
・銀鱈味噌漬焼
・琵琶産諸子の木の芽焼
芳ばしい諸子に山椒の香り。
・赤貝とシャコのぬた和え
酢味噌で和えた九条葱がいい感じ。
赤貝に酢味噌が合いますね。
・鮟肝
ぱらりと唐墨を削って。
・サーモンと大根の鳴門巻
・慈姑せんべい
パリパリ、チップスのよう。
食べ終えたお皿に現れたのは、なんと風神雷神さん。
大好きな風神雷神さんに会えて、嬉しい気分になりました。
●お造り
・北海道産天然鰤のトロ
・あおりイカの雲丹和え
海苔醬油(海苔の佃煮入醤油)でいただくと、磯の香り。
こんな楽しみ方もあるのですね。
●のどぐろのにぎり
自家製千枚漬添え。
お造りの後に変化球。
寿司好きの連れが喜んでいました。
ここで女将が本日の肉「猪」を紹介。
(苦手な人には牛肉を用意してくれます。)
次もお寿司。
●本鮪のトロとべったらの巻物
馬糞雲丹と芽葱のせ。
雲丹とトロが口の中でとろり。
●猪鍋
猪・根付きの芹・九条葱の醤油出汁仕立て。
薄く切った猪は芳ばしく、大好きな芹の香り。
あっさりしてコクがある汁も後引く旨さです。
(猪は初めてだったけれど)印象に残るおいしさでした。
●まながつおのフライ
銀杏味噌、ピーナッツもやし。
洋風の一皿。
フライは揚げたて熱々、まながつおはほくほく。
赤味噌ベースの銀杏味噌が合いますね。
(添えられた塩(結晶)は使わなかったけれど、舐めてみたら塩気は強め。)
●ご飯
勢子蟹・どんこ椎茸・蕗・牛蒡の炊き込みご飯
炊き上がりは美しい、赤・緑の美しい彩り。
少なめに盛ってもらいました。
色々な味がする、おいしいご飯。
満腹に近かったのでお替りしなかったけれど、お土産にしてもらいたい気分でした。
この後、猪鍋の汁で作った雑炊の提案があったけれど、遠慮(・・・残念)。
●赤出汁
豆腐の菊花仕立て
豆腐に細かく包丁を入れ、菊花のように仕上げたもの。
お椀に本当の花が咲いたみたい。
感動ものの技です。
●香の物
南瓜、白菜昆布巻、極細切り昆布の甘辛煮。
漬けただけではない、細やかな手間をかけた品。
●コーヒー
可愛らしい素敵なカップでサービス。
デザートのプリンに合う、すっきりした後味とコク。
●デザート
苺のムースのプリン
ガラスの器に滑らかなプリン/苺のムース/クランブル/苺。
彩りが美しく、クリスマスのスノードームのよう。
華やかな気分になったデザートでした。
滞在時間は約2時間20分。
コースの流れは変化があり、繊細さを感じる仕上げ。
料理は大満足、量は適量でした。
特に印象に残ったのは蟹真丈と海老芋の白味噌椀、猪鍋、赤出汁(菊花豆腐)。
退店時、西氏と女将のお2人とお話することが出来たのも、良かったです。
お2人が作り上げた空間は居心地良く、常連さんが多いのは分かる気がしました。
季節を変えて再訪したい店です。