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外観
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外観
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外観
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個室
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昆布出汁お試し
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個室から
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ノンアルコールスパークリングワイン
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ノンアルコールスパークリングワイン
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庭
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蒸し鮑、丹波の葱、肝
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蒸し鮑、丹波の葱、肝
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お椀
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お椀
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白魚真薯の椀
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お造り
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お造り
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敷地の地下水
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八寸
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八寸
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グラスにもさくらが
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亰丹波牛
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京丹波牛
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ご飯
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ご飯
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赤だし
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ご飯
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香の物
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炒り番茶
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どら焼き
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どら焼き
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宇治小山園のお薄
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カウンター席
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カウンター席
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節句飾り
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嵐山駅から桂川沿いの公園をそぞろ歩くこと
20分ほど。
本当は、最寄駅は松尾大社駅ですが、
天気もよく、目に鮮やかな青空と新緑、そして桂川の流れを
愛でながらの散歩を。
住宅街の一角にあるこのお店。
外観も全く一軒家です。
というのも、こちらは、大将、新井敏夫さんが育った家。
大将は、20年以上、石塀小路で同名の料理屋さんを営んで
いましたが、こちらに移転。
昭和58年、お父様が、家の敷地に地下水を掘ったとのことで、
その水が料理に使用されています。松尾大社の伏流水と同じもので、
超軟水。 確かに、柔らかで、喉ごしがよく、実に美味。
と、いきなり、大将と話が弾んでしまいましたが、
こちらは、カウンター席と、個室2部屋。
この日は、個室でゆったりと。
昼のコースは5000円です。
1、昆布出汁のお試し
お猪口で一杯。
出汁でお店の方向性がわかりますね。
2、蒸し鮑、丹波の葱、肝
アボガド、サーモン、筍
土佐酢のジュレで
セルクルで抜いてあり、
周囲にジュレが。
フレンチのような一品
3、お椀
白魚真薯、蟹の足、菜の花
お出汁がいいです。
4、造り
静岡の初鰹
大分の鮃の昆布〆
根室の雲丹
防風、うるい、鶏冠海苔、紅芯大根
醤油を寒天で少し固めてあり、
刺身に絡みやすいです。
5、八寸
焚き合わせ 飯蛸、たらの芽、白独活、筍
揚げ物 白魚、こごみ
道明寺蒸しの中に、鰻の蒲焼
鴨ロース
自家製縮緬山椒にチェダーチーズ
ちょっとはっとするようなアレンジもあり、
楽しい八寸
6、京丹波牛 イチボの炭火焼き
蓬麩
バルサミコ酢、出汁、山椒、芥子
ここにも、バルサミコ酢が登場したり、
洋との融合も柔軟
7、ご飯
京丹波と新潟のこしひかりをブレンド。
季節によって、産地、ブレンドは変わるそう。
赤だし
香の物
縮緬山椒
もろみ味噌と奈良漬け
野沢菜
白菜の塩麹漬け
赤蕪
8、白隠元餡の米粉のどら焼き
さがほのか
9、宇治小山園のお薄
お供は、仏産ノンアルコールスパークリングワイン
ピエール・シャバン
一保堂 炒り番茶
大将の気取らない、人懐こい性格のせいでしょうか、
初めて来たと思えない、親近感を覚えました。
夜は、10000円、12000円、15000円
とのこと。 ものすごいCPだと思います。
店内にかすかに響くジャズも、いい味を出していました。