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お店の目の前の「哲学の道」。
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未だ春遠からじ…。
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暖簾が掛かる。
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オクドと信楽焼の土釜。
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店内のカウンター席。
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八寸。
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季節の移ろいを表すもの。
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蛤を開けると…。
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中にはおこわが。
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卯の花和え。
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僅かなふきのとうの素揚げが食感と香りを添える。
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椀物。
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白味噌仕立てはコチラでは初めて頂いた。
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中には紅白の蕪と…。
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栃餅が。
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紀州備長炭で焼き上げる。
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この日の焼物。
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メカジキのヅケと春キャベツ。
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鯉料理。今回は薬味やポン酢と混ぜ合わせて。
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大根おろしは雪。そこから芽生える春を表現している。
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いつもの「アルデンテ」。
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土釜で炊き上がる寸前のご飯をひとくちだけ。そのままで味わう。
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中東さん曰く「三匹のこぶたに出てくるような器」には…。
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春の定番の「わか竹煮」に海老芋を添えた炊き合わせ。
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木の芽は器の蓋に乗っていた素揚げの物を自分で入れる。
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この日の魚料理、肉料理の選択で私が選んだ鹿肉。
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鯉料理と共にこの日の印象に残った一皿。
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手前の菊芋のソースが素晴らしかった。鹿肉の上のチーズで残雪を表現している。
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お浸し。
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優しい味わいにほっこり。
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いつものメザシ。
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紅芋を用いたおから。
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中東さん曰く「炊きたてのご飯には日本酒が美味しいんです」。と言われてもう一杯。
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最後のご飯と肴。
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おかわりのおこげ。
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再度のおかわりのお茶漬「ニューヨーク」。
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再再度のおかわりの「中東流TGK」。
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「マンハッタンの夕陽」だそうですw
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水菓子。
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苺と柚のシャーベット。下には文旦が。
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近く著書を出されるそうだ。
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本のチラシ①
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本のチラシ②
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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
中東さんの料理に… というより中東さんに会いたかった。
これが今回の京都行きの一番の理由だった。
なかなか予約が取れないので、先々のお店の都合で空いている日時を教えて頂き、その日に合わせて休みを取るのだ。
ようやく予約が取れたこの日、京都に向かう新幹線の車内からワクワクしていた。
万難を排する為に12時の30分前に到着した。
時間が余ったのでお店の目の前にある「哲学の道」のベンチに腰をおろす。
春の気配にはまだ程遠い、桜の樹の固い蕾が青空と重なる。
やがてお店の軒先に暖簾が掛かる。
荷物を預かってもらい、カウンターの席に着く。
たまたまだろうが、私は何故かカウンターの端の席に通されることが多かったが、今日はど真ん中だ。
しかも私以外のお客は全員女性。微かな恥ずかしさと緊張を感じながら最初の緑茶とおしぼりが出てきた。
喉も渇いてきたので最初はビールを注文した。
待望の料理はいつものように八寸からだ。
季節ごとの歳時記を表した八寸、今回は「雛祭り」だ。
蛤の中にはおこわが。朱く染めた蕪の椿の花見立て。
桜のチップで燻された自家製の蛍烏賊……。
様々な思いが込められている。
ビールで潤った喉が日本酒を恋しがる。
中東さんに「吟醸ではない純米酒を人肌で。」と所望した。
勧められたのは「神聖」。私好みの薄く平らな盃で頂く。
料理についてはあれこれ説明するのは割愛させて頂くが、
今回は鯉と鹿肉が抜群だった。
特に鹿肉は中東さんも「これに赤ワインをお持ちしましょうか。」とおっしゃっる程の出来！
菊芋の摺り流しがこれ程美味しいソースになるのか…。
オクドで炊いた土鍋ご飯もいつものように様々な提供方法で楽しませてくれる。
いつもいつも本当に美味しい料理に感服した。
次はまた妻を連れだって伺うことにしよう。