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セッティング 先付け 筍の鰹節和え
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蛍烏賊の３種盛り
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お総菜盛り合わせ
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浅蜊の酒蒸し
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茄子のチーズグラタン
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マグロのお造り
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鯛のアラ 塩焼き
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和風オムレツ
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鰈の一夜干し
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牛しゃぶ 胡麻タレ
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白金豚バラ、塩焼き
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鰊の塩焼き
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季節の野菜の天麩羅
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北海道産 本柳葉魚
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野菜雑炊
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天麩羅
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鱸のお造り
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焼き松茸と土瓶蒸し
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季節のお造り盛り合わせ
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鮎の塩焼き
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鱧の炙り、煮こごりと骨せんべい付き
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穴子の一夜干し
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岩牡蠣のお造り
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天然鰻の蒲焼き
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鱧しゃぶ
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じゃこと玉葱の和え物
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鯛の子の煮物
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天ぷらの盛り合わせ
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鱧鍋の雑炊
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湯葉のお造り
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鱸のカマの塩焼き
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丹波の黒枝豆
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銀杏 『久寿』
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鰈の飴煮
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馬刺し
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天麩羅盛り合わせ
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的矢牡蠣
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豚のはりはり鍋
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茄子と炒りじゃこの突き出し
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季節のお造り盛り合わせ
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鱈の白子、タレと塩
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ウツボ
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海鮮寄せ鍋
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猪 鍋
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干し明太子
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突き出し
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お造り
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かき揚げ
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海鮮寄せ鍋（ふぐ）
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雑 炊
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切り干し大根の酢物
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のれそれ
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鯛の姿造り－舟盛り
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琵琶湖産わかさぎの塩焼き
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すき焼きの具材１
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すき焼きの具材２
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鯛のあら煮
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先付け
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のれそれ
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お造り盛り合わせ
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登りカツオ
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むかご
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茄子とチーズのグラタン
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福岡合馬産の筍、各種
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海鮮鍋
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鮪の酒盗
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鯛の姿造り
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鶏鍋の塩スープ
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鶏鍋
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鶏鍋の具材
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先付け
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蓮根チップ
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ほたるいかの干物
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お造り盛り合わせ
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焼き子鮎
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サラダ酢味噌和え
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まったり豆腐
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葱の煮浸し、じゃこ和え
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岩牡蠣のお造り
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-
生麩のサラダ
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-
冷豚しゃぶサラダ
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豆腐の煮浸し
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-
鯖の燻製
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鱧の炙り
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親子丼
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先付け
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お造り盛り合わせ
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マンボウの腸、和え物
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酢味噌盛り
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おまかせサラダ
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鰻白焼き
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茄子の田楽、チーズグラタン
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蓴 菜
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徳島県海部川の鮎の塩焼き
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天麩羅盛り合わせ
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さつまバター
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牛すじ煮込み
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梅雑炊
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茹でた南京豆
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花見弁当
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天麩羅定食
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定食のコーヒー
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定食の紅茶（レモン）
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定食のシャーベット（ライチ）
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鯖の棒ずし（賄い）
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ビーバップ！ハイヒールの認定証
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からし菜の煮浸し
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お造り盛り合わせ－鳥貝、穴子の炙り ほか
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ほたるいかの沖漬け
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筍の醤油焼き
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天麩羅盛り合わせ－お茶のかき揚げ ほか
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茶碗蒸し
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じゃこチャーハン
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'11 きのこ鍋の具材－きのこ
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'11 きのこ鍋の具材－フランス産の鴨
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たこポン酢
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鹿のお造り
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稚鮎と寿司（わさび菜巻き、お稲荷さん）
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ホタルイカの酢味噌和え
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ニシンの塩焼き
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ツキノワグマのしゃぶしゃぶ
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しゃぶしゃぶの具材
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たこのお造り
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お造り盛り合わせ
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稚鮎の南蛮漬け
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ホタルイカの踊り
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金目鯛の鍋
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鮭ハラスの燻製
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日高産 本柳葉魚
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牡蠣のチーズ田楽
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牡蠣の醤油焼き
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お造り盛り合わせ
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鰊の塩焼き
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穴子の白焼き
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
箕面市役所前の府道４３号線を阪急箕面駅（北）へ向かって行くと「メガネのタナカ」の大きな赤い看板があります。これを目印に行くと判りやすいでしょう。
１Ｆに派手な印度料理のお店インドレストランバー ジャンバーラ 箕面店があります。そのお店の横の階段を上がった２Ｆがこの岸上さんです。
養殖もの、冷凍ものは使わないとか素材に関してはポリシーとこだわりを持った大将がお店を仕切っています。新鮮な季節のお魚や独自ルートで入手した野菜などの素材を食べさせてくれるお店ですが、その日の仕入れ具合を電話で確認してから行く方がベターでしょう。
１３年１１月
今回は呑み中心でアラカルト注文で伺いました。４人で行きましたが半数が呑めず、ハーフボトルのワインを注文するも結局は一人で呑む事になりました。（汗）
○穴子の白焼き
フワフワの食感が良かったですね。
○鰊の塩焼き
○鮭ハラスの燻製
いずれも美味かったです…としか言いようがないです。
１３年４月
実に１年ぶりの訪店でした。なぜか？仲間が浮気をしたがるもので…（焦）
さて今回は席だけ予約してアラカルトで注文をしました。なので終了したものもチラホラありましたが、概ねいただけました。相変わらず素材のイイものを食べさせていただきましたが、特筆したいのは以下、
○浅蜊の酒蒸し
蛤と見まごうばかりの立派な浅蜊でしたね。粒も大きいが、中の身もギッシリと詰まっていて浅蜊の旨味を堪能させていただきました。
○鮪のお造り
赤身なのですが、トロの様にとろけて脂の旨味も感じましたね。こんな赤身があるんですね～
○北海道産 本柳葉魚
出回っている物の多くは、カラフトシシャモ（カペリン）ですが、ココでは希少な本柳葉魚いただきましたね。身の張り加減とか”代用品”とは違いますねぇ～
今年はもっとチョコチョコと伺いたいです。
１２年４月
『ホタルイカの踊りが食べられます』との連絡を頂いたので伺ってきました。写真は以下です。
http://u.tabelog.com/000188175/diarydtl/69203/
さすがに光ってはいなかったですが、まだ脚が動いていましたね。踊りとはいえ、『中に菌がいて生は危険です』とのことだったので、３０秒ほどしゃぶしゃぶしていただく。３０秒間とはいえ中の味噌はほぼ生でジュワっと旨味を楽しめましたね。
他にはホタルイカの酢味噌和え、稚鮎の南蛮漬け、生の鳥貝などいただきました。ごちそうさまでした。
あ～そうそう、この４月からワインの提供も始めています。今回は山梨の白（アルガブランカ クラレーガ）と、同じく山梨の赤（アルガーノ モンテ）をいただきました。いずれも遜色なかったと思います。個人的にはカベルネ・ソーヴィニョンが好きなので次回はチリのテラノブレを試したいと思います。
ドリンクメニュー↓
http://r.tabelog.com/osaka/A2706/A270603/27034771/dtlmenu/#drink
１２年２月
『熊鍋も出せます』とのお話を以前に伺っていたので、今回はそのツキノワグマをいただいてみました。
写真の掲載枚数が上限に達してしまったので、以下の日記にて公開します。
http://u.tabelog.com/000188175/diarydtl/64662/
見た目は脂身が多い感じですが、しゃぶしゃぶにしていただいてみると、あっさりと美味しくいただけましたね。
臭みとかクセとかもまったく無くて処理が良いお肉だと思いますね。臭みやクセが無くてもやはりジビエという野趣はしっかり感じます。
同時に出して頂いた鹿のお造り、稚鮎、ニシンのいずれも美味しかったですよ。
１１年１０月
大将と相談して、秋の戻り鱧の鍋でも…と楽しみにしていたのですが、どうも時季外れという思い込みが強いらしくて仕入れが難しいとの事できのこ鍋となりました。
普段はいただかないような珍しいきのこを各種用意して頂きました。ごちそうさま。
４月
今回はチョイ呑み会で寄せていただきました。
ほたるいかのコース（？）をいただく。内容は酢味噌和え、姿干し、沖漬け。
天ぷら盛り合わせでは、お茶と桜えびのかき揚げなど珍しいものをいただきました。春の香りがしましたね。
ほかには茶碗蒸し、じゃこチャーハンなどいただきました。
１１月
ランチ時に初めて伺いました。ここでも食いしん坊の３人は、定食全４種を頼んでシェアするのでありました。（汗）
定食にはすべてコーヒー、紅茶、シャーベットのいずれかが付きます。ご飯はお代わり自由。日によって白ご飯か１６穀米になるのだそうです。
日替わり定食…（１０００円） このボリュームとクオリティで１０００円はお得だと思いますね。週に一度はいただきたいです。日替わりなので、メインがお魚かお肉か…と、小鉢が変わるそうです。
お造り定食…（１５００円）
天麩羅定食…（１５００円）
和定食…（２０００円）（１１年１月で終了）
６月
今回は、お店の近くの川で蛍を見物した後に伺いました。
鰻の白焼き、徳島県海部川の鮎、マンボウの腸など出していただきました。
４月
お食事仲間の誕生会で使わせていただきました。鮪の酒盗、鶏鍋などいただきました。
鯛のテリーヌやケーキなど持ち込ませていただきました。ワガママを聞いて頂き、ありがとうございました。
お花見用に弁当を作って頂きました。いずれも薄味で素材のお味を楽しめました。
３月
行きたい！と言ってくれた知人を案内する。今回は天麩羅として珍しい天然の雁足、ふきのとう、極太のアスパラガス、そして一足早い筍料理、登り鰹などをいただきました。
１月
誕生パーティーで使わせて頂きました。幹事が奮発して鯛の姿造り舟盛りを注文してくれました。とろける様なお肉のすき焼き、出始めたばかりののれそれ、琵琶湖産のわかさぎなどいただきました。
呑み仲間の新年会で使わせて頂きました。一人４０００円で河豚入りの海鮮鍋、天麩羅、お造りのコースを設定していただく。ヤガラの珍しいお造りなど美味しくいただきました。ありがとうございました。
１２月
仲間のお誕生会を行いました。ケーキも持ち込ませてもらって、楽しい一日でした。
猪鍋… 臭みもクセも無く美味しく頂けました。通常は味噌仕立てで臭みを消したりするのですが、その必要が無い美味しい猪でした。
干し明太子… 干物の香ばしさが加わった逸品でした。ただし、歯にくっつきます。
１０月
秋の味覚を期待したのですが、こういうお店では季節が一足早いです。秋刀魚も生の物は終わりだそうです。
銀杏「久寿」… 蛤のような大粒です。独特のえぐみもなく、爽やかさと肉厚の食感が楽しめました。
天ぷら盛り合わせ… 箱豆、栗、きゅうりなど、珍しい食材とタネをいただきました。
海鮮鍋… 蛤を主体とした具材で、蛤は肉厚、海老もぷりぷりでした。後に雑炊でいただきました。
豚のはりはり鍋… 薄切り豚肉に水菜を巻いていただきました。後に煮麺でいただきました。
お造りも烏賊など本当に鮮度が良かったです。他には、とんぶり、帆立のステーキなどいろいろ出して頂きました。ごちそうさま。
８月
茹でた南京豆… 通常は炒っていただきますが、ここでは茹でたものを出してくれました。枝豆に近い食感が初めてで、南京豆の原点の味を堪能した感じです。
鱸のお造り… 前もって頼んでいた鱸です。おすすめの美味い食べ方を…とリクエストしました。川魚の様なクセがちょっとありますね。これが特徴ですね。
焼き松茸と土瓶蒸し… ８月だというのに、一足早い秋を堪能しました。
お造り盛り合わせ… さんまをいただきました。これも一足早い秋です。
鮎の塩焼き… 島根産の天然物です。頭から丸かじりしました。さわやかな苦みと香りが身上です。
お酒はゆず酒をいただきました。ゆずの果汁をそのままいただいているようなうまいお酒です。
そのほかには、湯葉のお造り、鱸の焼きカマ、天ぷら盛り合わせ、松茸ご飯などいただいて苦しくなるくらい満腹になりました。ごちそうさまでした。
７月
７月は鱧づくしでいただいてきました。
鱧の炙り、煮こごりと骨せんべい付き… ふんわりとした食感にうま味が凝縮されています。骨せんべいは懐かしい味がしました。
穴子の一夜干し… 穴子の別のうま味を発見した印象です。
岩牡蠣のお造り… 手の平大の立派な牡蠣でした。とろける様に美味かったです。
天然鰻の蒲焼き… 臭みやえぐみが無くて清々しいお味でした。
鱧のしゃぶしゃぶ… 具は玉ねぎだけのシンプルなお鍋ですが、出汁を鱧でとっていただいたため、すごく美味かったです。その後は雑炊ですね。来年の夏も是非いただきたいですね。
他には、鱧の天ぷら、お造り盛り合わせ、鯛の子の煮付けなどいただいて苦しいくらい満腹になりました。