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バーニャカウダー
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バーニャカウダー
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バーニャカウダー
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バーニャカウダー
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左からソース、胡麻、ポン酢出汁、漬け物
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絶品ソース
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胡麻でコクをだし、ポン酢出汁でサッパリと
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胡麻、ポン酢出汁、漬け物。漬け物まで旨い
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とんかつ全体像
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ロースかつ&ヒレかつ
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ロースかつ&ヒレかつ
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肉の旨みがたっぷりなロースかつ
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ひれかつの概念を変えるひれかつ
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とんかつ全体像
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ロースかつ&ヒレかつ
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ロースかつ&ヒレかつ
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ポルチーニ塩をかけて
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ご飯
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味噌汁
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特製ジンジャエール
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底に沈殿しているので混ぜていただきます
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生姜のキリッとした味わいが堪らない一品
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爪楊枝、塩、ポルチーニ塩
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メニュー
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メニュー
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メニュー
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店頭
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内観
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外観
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外観
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外観
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創業2018(平成30)年、二条の閑静な住宅街に佇む「空蝉亭(からせみてい)」さん。冬眠熟成と低温調理による絶品とんかつを食べさせてくれるお店です。
とんかつのお肉は「鹿児島県産南州ポーク」と「千葉県産林SPFロース」の2種類から選べ、京野菜のバーニャカウダーとご飯、味噌汁がセットになっています。
今回は「鹿児島県産南州ポーク」熟成ロース200gに「千葉県産林SPFロース」ヘレかつ80gを追加。飲み物は特製ジンジャエールをお願いしました。
まずは前菜にバーニャカウダーから提供されますが、麹や味噌の旨みを感じる濃厚なソースが旨い!京野菜は水っぽさがなく、サクサク食感でいくらでも食べられそう。ゆで卵も濃厚でとても美味。
続いてとんかつ用のソースとおろしポン酢出汁、胡麻、漬け物が登場。全て自家製とのことで、とんかつへの期待がさらに膨らみます。卓上のポルチーニ塩を皿の空いてるスペースに入れて準備完了!
そしてお待ちかねのとんかつが登場!画像左はロース、右の円状のものがヒレになりますが、低音調理なだけあって薄いピンク色がナイス・ルッキング。衣は薄衣でとんかつから剥がれません。これはすごい。
まずはポルチーニ塩でいただきますが、「なんだこれ?」の一言!これ以上無いほどの豚の旨みが襲ってくるし、飲み込んだあとの余韻がすごい。そして豚肉を包む薄衣の歯触りの良さといったらもう!
そのあとはポン酢出汁、ソースで食べましたが、このソースがまた凄いのです。フルーティーで一口目はインパクトがあるのに、とんかつを噛むごとに肉の旨みだけ残してすーっと消えていきます。これは魔法か?
ポン酢出汁、ポルチーニ茸はもちろん旨いのですが、個人的にはぜひソースで味わってもらいたいですね。
味噌汁、ご飯も旨くておかわりしそうになりましたが、とんかつが衝撃的に旨すぎたので余韻に浸りたく、おかわりはやめておき、とんかつをしっかり味わいました。
今まで色んなとんかつを食べてきましたが、余裕でナンバーワンです!うちはとんかつ店ではなく、とんかつ料理店と謳う店主の想いがよく理解できました。
なかなか予約が取れなくなってきてるみたいですが、予約して食べる価値は絶対あると思います。京都に訪れる際はぜひ訪れてみてください。とんかつの概念が変わる、最高のお店です!