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◎『仁修樓』は北区の大宮交通公園の近くにある。
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◎炭火で焼いた子豚の丸焼きを披露する上岡シェフ。
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◎生後20日のスペイン産の子豚。ミルクしか飲んでいない子豚。
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◎新規の予約は不可で、京都で一番予約が難しいと言われている。
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◎庭先の猪の可愛いモニュメント。
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◎モダンな店内は、厨房が間近に見えるカウンター席が8席のみ。今夜は貸し切り。
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◎玄関先の漢詩の塀が目印。
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◎玄関のドア。
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◎特別コースのメニュー。中国語で書かれたメニューも毎日、自分でしたためると言う。
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◎カウンターの設え。上岡シェフが彫った人参の花がお出迎え。
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◎厨房に子豚が吊るされている。
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◎生ビールで喉を潤す!
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◎上岡シェフは鬼才の凄腕料理人。
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☆上海蟹の紹興酒漬け(上海蟹は蘇州産)
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◎まだ出荷が始まったばかりの上海蟹。蟹味噌が濃厚でやはり美味い!
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◎シャンパンで乾杯!
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☆前菜盛り合わせ。前菜にもかなり手間暇かけている。
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◎クラゲ
◎出来たての蒸し鶏
◎ピーカンナッツの黒糖炊き
◎上海蟹の小籠包
◎ホタテの紹興酒漬けのフリット
◎上海蟹のコロッケ
◎クリスピーポーク
◎人参の花弁
◎ピオーネとトマトの甘酢漬け
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☆フカヒレと上海蟹の上湯スープ餃子
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◎極上の上湯スープにフカヒレと上海蟹の水餃子は絶品の味わい!
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◎20年ものの紹興酒。
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◎年代物の紹興酒はまろやかで美味い!
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◎上岡シェフとお弟子さんが、子豚に金具を入れていく。
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◎子豚を回しながら炭火でじっくり焼いていく。ライブ感たっぷり。
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◎全面を均等に焼き上げるため、片時も目が離せないそうで、かなりの重労働。
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◎焼き色を見ながら、油を塗って照りを出し、何度も炭火でじっくり焼き上げていく。
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◎子豚の丸焼きが完成。最高の輝き!
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◎子豚の丸焼きは体力が必要で火傷が絶えないと言う。腕には火傷の跡がいっぱい。食べる側は感謝しかない。
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◎完成した子豚の丸焼きを披露!
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◎上岡シェフはお茶目さもあり、人柄も抜群に良い料理人、
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◎芸術的に焼かれた子豚の丸焼き。
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◎中国広東州では結婚式など、お祝いの席に出される子豚の丸焼き。黄金色に焼き上がったその皮は、富と繁栄がやってくることを表すと言う。
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◎サクサクした芸術的な皮をカットしていく。
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◎子豚の皮は北京ダックの皮より上質な味わい。
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◎サクッとしてパリパリした皮。お菓子のような舌触り。
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◎どんどんカットしていく上岡シェフ。
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◎子豚の皮のクレープ包み
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◎子豚の皮を北京ダック風に花巻にはさんで食べる。
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◎子豚の肉の部分をカットして貰う。
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◎子豚のロース。肉はジューシーで美味い!
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◎子豚のもも肉も凝縮された肉のうま味がある。
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◎切り落とされた子豚。
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◎最後は包丁でバラバラにカット。お弟子さん達の賄いになると言う。贅沢な賄いです。
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◎人参を彫って作った下支え。細部まで手が込んでいる。
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☆上海蟹と衣笠茸の上湯出汁がけに文旦を添えて。
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◎上海蟹の味噌は濃厚。文旦とミカンの果樹が爽やかを演出。美味すぎる!
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◎フカヒレスープの皿に塩が盛られている。
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◎上湯スープは、金華ハム、地鶏、干し貝柱などの高級食材を使い2日間煮込んで作ると言う。
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◎上質なフカヒレの上湯スープに、濃厚な上海蟹の上湯スープを継ぎ足していく。
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◎フカヒレと上海蟹の味わいがダブルに重なり悶絶級の美味さ!
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◎肉厚の青鮫のフカヒレは全体の5%程度と言われ、希少価値が高い。太くて弾力のある金糸の味わいは格別!
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◎仁修樓ハイボールはさっぱりして飲みやすい。
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☆上海蟹の餡掛けおこわを目の前に置いていく。
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◎おこわの蓋を取って、お茶目さを演じてくれる。
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◎上海蟹の餡掛けをかけたおこわは絶品!
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◎上海蟹の身と味噌を混ぜ合わせた餡掛けは滋味深い。
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☆鯉の形をした温かい杏仁豆腐
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◎杏仁豆腐と吉野葛を練って鯉の型で作った杏仁。手間暇かけて作るシロップは優しい味わい。極上のデザート。
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☆安納芋のエッグタルト。最後まで全て完璧な料理。
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◎上岡シェフは天才!美味かった!ご馳走さまでした。
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京都駅からタクシーで30分程の場所にある『仁修樓』。
今や押しも押されもせぬ広東料理の名店となり、料理の美味さは全国の中華料理店の中でも群を抜いている。
上岡シェフの料理にかける熱意と慈愛に満ちた人間性に魅了されてしまい、京都まで来て『仁脩樓』に訪問する時は一番心が弾む。
今回は4か月ぶりの訪問。今回も京都の友人達とお店を貸し切りにして子豚の丸焼きを用意して頂き、上岡シェフの至高の中華料理を堪能した。
☆定期訪問
【仁修樓の子豚丸焼き特別コース】
*コメントは写真に記載。
◆衣笠茸と烏骨鶏の蒸しスープ
◆前菜盛り合わせ(時計まわり)
☆クラゲ冷菜
☆野菜の甘酢漬け(胡瓜、白菜、金柑、プチトマト)
☆蒸し鶏、ネギ生姜ソース
☆牛すじ肉の香料煮
☆たけのこの蒸しスープ煮
☆イノシシ焼売 甜醬辣油がけ
☆ピーカンナッツの黒糖炊き
☆カシューナッツのスパイシーパウダー
☆帆立貝の紹興酒漬けのフリット
◆フカヒレと毛蟹の上湯スープ蒸し餃子
◆乳飲み小豚の丸焼き(千葉産)
☆子豚の皮のクレープ包み
☆子豚の皮の蒸しパン包み
☆子豚のロース肉
◎南高梅と桂候醤の味噌添え
◆クマエビと筍とアスパラの龍井茶炒め
◆ヨシキリ鮫のフカヒレ白湯煮込み(気仙沼)
◆筍と干し猪肉とレタス入りの炒飯
◆鯉形の杏仁豆腐、イチゴ、メロン
◆エッグタルト
■飲み物
☆生ビール
☆紹興酒
◎陳年紹興貴酒 20年 壺
☆仁修樓ハイボール
◉小豚の丸焼きを、火傷も厭わず熱い炎に向かって汗水垂らしながら一緒懸命に焼いてくれて感謝です❗️
今夜もライブ感たっぷりのカウンター席で、上岡シェフとの楽しい会話も弾み楽しい晩餐でした。
また帰る際に車までお見送り頂きありがとうございます。
ご馳走さまでした。また伺います。