-
外観
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外観
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-
外観
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-
外観
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-
外観(庭)
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-
外観(庭)
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-
外観(庭)
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-
外観(個室)
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店内(個室)
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テーブルセッティング
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むぎとろ饅頭、抹茶
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-
むぎとろ饅頭
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-
むぎとろ饅頭
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-
むぎとろ饅頭(底)
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むぎとろ饅頭の説明
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-
抹茶
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お茶
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若狭懐石:ぐじ向付(ぐじの一汐造り、うど)、先付(みる貝と若ごぼうのお浸し)
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若狭懐石:ぐじ向付(ぐじの一汐造り、うど)、二杯酢
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若狭懐石:ぐじ向付(ぐじの一汐造り、うど)
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若狭懐石:ぐじ向付(ぐじの一汐造り、うど)
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若狭懐石:ぐじ向付(ぐじの一汐造り、うど)
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若狭懐石:ぐじ向付(ぐじの一汐造り、うど)
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若狭懐石:先付(みる貝と若ごぼうのお浸し)
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若狭懐石:先付(みる貝と若ごぼうのお浸し)
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若狭懐石:煮物椀(筍と帆立のしんじょう)
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若狭懐石:煮物椀(筍と帆立のしんじょう)
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若狭懐石:煮物椀(筍と帆立のしんじょう)
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若狭懐石:煮物椀(筍と帆立のしんじょう)
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若狭懐石:八寸
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若狭懐石:八寸(水菜としめじのお浸し、桜鯛の押し寿司、車エビ、胡瓜、烏賊の黄身焼き、一寸豆、百合根の甘煮、からすみ大根、味付け玉子)
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-
若狭懐石:八寸(水菜としめじのお浸し、桜鯛の押し寿司、車エビ、胡瓜、烏賊の黄身焼き、一寸豆、百合根の甘煮、からすみ大根、味付け玉子)
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若狭懐石:八寸(桜鯛の押し寿司)
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若狭懐石:焼肴(ぐじの若狭焼、筍の包み焼き)
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-
若狭懐石:焼肴(ぐじの若狭焼、筍の包み焼き)
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-
若狭懐石:焼肴(ぐじの若狭焼、筍の包み焼き)
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若狭懐石:焼肴(酢どり生姜、きゃらぶき醤油煮)
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若狭懐石:焼肴(ぐじの若狭焼)
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若狭懐石:焼肴(ぐじの若狭焼)
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若狭懐石:焼肴(筍の包み焼き)
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若狭懐石:焼肴(筍の包み焼き)
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若狭懐石:進肴(若竹煮)
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若狭懐石:進肴(若竹煮)
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-
若狭懐石:進肴(若竹煮)
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若狭懐石:蒸物(ぐじの蒸し物)
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若狭懐石:蒸物(ぐじの蒸し物)
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-
若狭懐石:蒸物(ぐじの蒸し物)
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-
若狭懐石:蒸物(ぐじの蒸し物)
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若狭懐石:酢物(赤貝の身・肝・ひも、帆立の酢味噌がけ)
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-
若狭懐石:酢物(赤貝の身・肝・ひも、帆立の酢味噌がけ)
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ほうじ茶
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-
ほうじ茶
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お茶、おひつ
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若狭懐石:麦飯とろろ汁、香物
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-
若狭懐石:麦飯とろろ汁、香物
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若狭懐石:麦飯
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若狭懐石:麦飯
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若狭懐石:麦飯
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若狭懐石:とろろ汁
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若狭懐石:とろろ汁
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-
若狭懐石:香物
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-
若狭懐石:香物
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若狭懐石:水物(苺、せとか、メロン 白ワインとザクロのジュレがけ)
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若狭懐石:水物(苺、せとか、メロン 白ワインとザクロのジュレがけ)
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-
若狭懐石:水物(苺、せとか、メロン 白ワインとザクロのジュレがけ)
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店内(個室)眺め
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店内(個室)眺め
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-
店内(個室)眺め
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-
店内(個室)
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店内(個室)玄関
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外観(庭)
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-
外観(庭)
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-
外観(庭)
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外観(庭)
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外観(庭)
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修学院近く、山端川岸町にある料理旅館です。
天正年間(※)に若狭街道の茶屋として創業。
(※1573~1592年〈安土桃山時代、征夷大将軍は足利義昭〉)
名物は約440年前から街道を通る旅人に提供してきた「麦飯とろろ汁」。
今は料理旅館として宿泊者に懐石料理を提供、〆の食事として「麦飯とろろ汁」を楽しめます。
食事だけの利用も可。
昼・夜共に懐石料理、昼は手頃な麦飯とろろ膳や昼懐石も用意されています。
場所は修学院駅から約5分、北山駅からはタクシーで約5分。
店の前にバス停があり、四条河原町から京都バスで約20分。
高野川沿いの約600坪の庭を持つ広大な敷地です。
昼訪問。
今回の目的はぐじ(甘鯛)を使った「若狭懐石」。
メールにて問い合わせ、予約しました。
問い合わせの返事は速く、丁寧な対応で好印象。
「若狭懐石」は14,300円、17,600円、22,000円(税込み、サービス料15%)の3種類。
価格の違いは素材の違いとの説明だったので17,600円の料理を選択。
当日。
行きは北山駅から、帰りは一駅先の松ヶ崎駅までタクシーを利用。
緑が茂る敷地の入口に建つ「騎牛門」は一見の価値がある建造物です。
「騎牛門」をくぐると女将の出迎えがあり、席へ案内されました。
庭の中を通り、案内されたのは離れの個室。
宿泊もできるお部屋です。
この日は天気が良く、窓の向こうに見える高野川と青紅葉がとても美しい。
料理は仲居さんが1品毎に運んでくれます。
接客は親切でとても感じがよく、居心地は良好でした。
最初に料理が出る前のお茶菓子。
●むぎとろ饅頭
一口サイズの薯蕷饅頭。
名物「麦飯とろろ汁」にちなんで作った茶菓子。
つくね芋を使った薯蕷の皮で粒餡を包み、焼麦をトッピング。
裏は焼き目がつけてありました。
薯蕷の皮はもちっとして、粒餡の甘さは控えめ。
上品で飽きのこないお菓子です。
●抹茶
いただいた料理は以下の通り。
お飲み物は昼なのでお茶をお願いしたけれど、お酒に合う料理です。
◇若狭懐石(17,600円)
●先付
みる貝と若ごぼうのお浸し
貝型の器。
みる貝は歯ごたえがあり甘いです。
若ごぼうは僅かにほろ苦く、出汁は鰹だし。
●ぐじ向付
ぐじの一汐造り、うど
獲れたての新鮮な「ぐじ」に塩を振り、一昼夜置いた「浜塩(一汐)のぐじ」の細切り。
二杯酢でわさびと共にいただきます!
「ぐじ」は美しいピンク色。
身が締り、ねっとりした歯ごたえ。
かみ締めると口の中で旨みが広がりました。
一汐造りは入手できない日もあるとのことだったので、味わえて良かったです。
●煮物椀
筍と帆立のしんじょう、小蕪、しめじ、人参
しんじょうはふっくら、優しい出汁の風味。
●八寸
脚付きの器で提供。
彩りが美しいです。
・水菜としめじのお浸し
・桜鯛の押し寿司
・車エビ
・胡瓜
・烏賊の黄身焼き
・一寸豆
・百合根の甘煮
・からすみ大根
・味付け玉子
●焼肴(焙烙焼き)
・ぐじの若狭焼
皮を芳ばしく焼いた「ぐじ」の身は、ほくほく。
パリパリの皮も旨いです。
付け合わせは酢どり生姜ときゃらぶき醤油煮。
・筍の包み焼き
醬油で付け焼きした筍。
ほくほくした筍の甘さに芳ばしい醤油と木の芽の香りが合わさり、絶妙なおいしさ。
●進肴
若竹煮
筍、木の芽、たらこ、生麩、蕗、わかめ。
春らしい彩りで出汁は甘め。
主役の筍は薄味、わかめはとろとろ。
●蒸物
ぐじの蒸し物
出汁と共に蒸した、熱々の「ぐじ」・湯葉・壬生菜・椎茸。
薬味はレモンともみじおろし。
「ぐじ」は蒸しても旨い。
●酢物
赤貝の身・肝・ひも、帆立の酢味噌がけ
胡瓜の酢の物と茗荷添え。
こちらも彩りが美しい。
貝に酢味噌が合いますね。
ほうじ茶が出されました。
茶碗の柄が渋いです。
次は旅人をもてなしてきたという名物。
●麦飯とろろ汁
・とろろ汁
丹波産つくね芋をすりおろし、礼文島産利尻昆布と枕崎産の本枯れ節を使った秘伝の出汁と少量の白味噌でのばしたもの。
青海苔のトッピング。
とろろ汁はキメがとても細かく、口当たりは粘りがあるのに滑らか。
麦飯がするすると進みました。
・麦飯
米は岡山産の朝日米(コシヒカリの母方の米 京都旭に由来)を使用。
麦との相性が良いそうです。
量はたっぷり用意されていましたが、一杯で満腹。
●香物
生しば漬、大根、壬生菜、昆布煮
連れ曰く『しば漬けが旨い』。
●水物
苺、せとか、メロン 白ワインとザクロのジュレがけ
量は適量、食後感は軽かったです。
ゆっくり過ごして滞在時間は約2時間。
タクシーが来るまで緑が美しい庭を見学、女将と仲居さんの丁重な見送りを受けて退店。
料理と庭だけでなく、接客の良さも印象に残りました。
大好きな「ぐじ」をお造り・焼き物・蒸し物で味わえ、大満足。
京都の中心からは離れていますが、足を延ばす価値がある料理旅館です。