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天然鮎の天ぷら 実山椒タレ
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鱧の油かけ 新銀杏ソース
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丹波の松茸
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鱧素麺
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造里 鰆と赤うに
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湯葉と鼈あんかけ
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琵琶湖 天然鰻
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松茸天ぷら
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造里 白カジキマグロ
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松茸ご飯
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松茸ご飯
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無花果の天ぷら
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手打ち蕎麦
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焼きわらび餅
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中に何が隠れているかワクワク♪
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カウンター席
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お猪口 魯山人 皮鯨ぐい呑み
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食べログアワード2017 Gold受賞。
ミシュラン二つ星。
常連で数か月先まで予約が埋まっているため、新規予約はほぼ不能。(数席だけ新規枠があるそうです)
今年の松茸は終わりが早いと言われていますが、中秋の貸切り会にギリギリ丹波の立派な松茸が山盛りで迎えてくれました。幹事様の影の力には恐れ入ります(笑)
・丹波の松茸天ぷら
・鱧素麺
・造里 鰆(明石)、赤うに(長崎)、白カジキマグロ
・天然鮎の天ぷら 実山椒タレ
・鱧の油かけ 新銀杏ソース
・無花果の天ぷら
・琵琶湖天然鰻の蒲焼
・湯葉 鼈出汁あんかけ
・松茸ご飯
・手打ち蕎麦
・焼きわらび餅
・日本酒(松の司など3種)
いきなり希少な丹波産の蕾松茸を丸ごと天ぷらにしてかぶりつき。良質な松茸のキュキュっとした歯応えに絶妙な塩加減。お椀は鱧素麺。極細の白髪素麺が鱧の食感と吸地の味わいを邪魔することなくアクセントを添えるナイスアシスト。優しい昆布出汁が京都に来たな~と思わせてくれます。程よい燻香の鰆は厚みのあるボリュームで食べ応えを楽しみ、珍しい白カジキは口中でトロける食感。もう昼から日本酒が止まりません(嬉笑)。かなり大きめな天然鮎はふっくら柔らか。甘めのタレと実山椒の刺激的なコントラスト。生鱧に油をかけて新銀杏を裏ごししたソースがトロりと絡む一品は香りだけでも秋一色。表面だけ油で熱しているため生の食感も楽しめて一口で何度も楽しめる工夫。天然鰻は皮目をパリパリに火入れして身はやわらか。この火入れ加減がとてもツボ。松茸ご飯は炊きあがった新米に塩を振って生の松茸を混ぜたもの。最後に松茸を混ぜることによってフレッシュな香りと松茸独特の食感を残してあり、最近はこの手の松茸ご飯がとても好み。勿論、おかわりです。貴重な魯山人の皮鯨ぐい呑みや古染付皿などを出し惜しみなく披露して頂き、骨董器好きにも堪りません。
最後は路地の角を曲がるまで丁寧にお見送り頂きました。
2度目の訪問にしてやはり、唯一無二の店であると確信。