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店頭
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表札?
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ドリンクメニュー
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テーブルセッティング
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煎り米のお茶
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生ビール 880円+サービス料10%
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一献 “くどき上手”
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イシカゲ貝(石垣貝)の炭焼き
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お椀
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ハタのお椀
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福井県足羽川の天然の鮎
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塩水 & 醬油
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メイチダイ、大分県産の赤雲丹
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交換された生ビール
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インドマグロのいぶし
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トウモロコシの焼きゴマ豆腐
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器はホンモノの「魯山人」
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トウモロコシの焼きゴマ豆腐 断面
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メニュー
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早瀬浦
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ラベル
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早瀬浦 770円+サービス料10%
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カラスミの飯蒸し
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カラスミの飯蒸し
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お酢
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鮎の塩焼き
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チェイサー
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白バイガイを桃と共に煮たモノ
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ダダのお酢♡
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鮎の塩焼き
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ハタの揚げ物
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ハタの揚げ物
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天つゆ
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鱧の薬膳しゃぶしゃぶ
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1匹目の鮎の頭と骨は、甘酢あん
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手巻き蕎麦
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2匹目の鮎の頭と骨は、自家製の七味で
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カラスミ蕎麦
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ウルメイワシ & 焼き海苔
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白味噌の粒味噌で炊いたちりめん山椒
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釜炊きのご飯
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釜炊きのご飯
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おしぼり2本目
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お味噌汁(ネギ)
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桃のシャーベット & メロン
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水羊羹
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お抹茶
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器
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器
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化粧室はミシュラン☆仕様
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再訪 202307
1.訪店目的
・京都旅行第3日目の夕ご飯のお店としての選店!
2.お店の情報
・食べログのジャンル:日本料理
・2014年7月14日にオープン
・ミシュラン☆店で、姉妹店の「じき 宮ざわ」も☆店
・親方の 宮澤 政人 氏の経歴
1975年(昭和50年)生まれ
18歳の時、神奈川で修業をスタート。
「甲葉亭」(1年)、「梅の木」(2年)を経て京都へ。
現「京都ホテルオークラ」の和食「入舟」(1年半)をはじめ
「柿傳」(5年)、「高台寺和久傳」(1年)、「閒」(3年)
料理長を務めた後、2007年に独立(「じき宮ざわ」)
・営業時間 12:00~13:00 18:00~ 20:30~
・定休日 火曜日
・席数 カウンター8席+個室
3.当日の混雑状況とお店の雰囲気
・平日の18:00頃の訪店で、カウンター席は6名&個室3名
・やや使い込まれた感はあるものの、落ち着いた雰囲気
4.接客
・本来大将(花板)がいるはずの場所には 宮澤 氏はおらず、
食事が始まって暫く経ってからお会いして
拘りのあるお蕎麦や最後のお抹茶のお点前は大将が行う
面白いオペレーションをするお店です。
5.注文品
■生ビール 880円+サービス料10%
超~生温い状態でしたので、氷をお願いしましたが、
後で良く冷えたモノに交換してくれました(-_-;)
■早瀬浦 770円+サービス料10%
福井県三方郡で1718年(享保3年)創業の「三宅彦右衛門酒造」の
代表銘柄ですが、純米系(純米酒、純米吟醸酒)の澱(おり)を
タンクの底から集め、純米本生上澄み酒とともに瓶詰したにごり酒!
■夜の御食事 22,000円+サービス料10%
□煎り米のお茶:○○
□イシカゲ貝(石垣貝)の炭焼き:◎◎
冬瓜、ミニピーマン、土佐酢
□一献 “くどき上手”:○
□ハタのお椀:○○
ジュンサイ、生キクラゲ
※ここで、当日のメインの食材登場 (#^^#)
福井県足羽川の天然の鮎ですが、8月末頃の落ち鮎サイズの
魚体の大きさで、良い仕入れのルートをお持ちなんですね♡
□メイチダイ、大分県産の赤雲丹:◎
塩水 & 醬油
□インドマグロのいぶし:○○
無農薬の藁を使ったいぶしモノでありまする~♬
当然の熟成モノでしたので、ここで立板君からこちらのお店で
熟成しているお魚についてのレクチャー有り!!!
⚠️こちらのお店は大分県のお魚が多いのですが、大将が独立前に
料理長をされていたお店からの付き合いで、水揚げした魚を
一度生け簀で休ませてから、活〆をして出荷されている様です!
TVなどで獲れた魚をその場(船の上)で活〆する映像も見かけますが、
あの状態は魚も過緊張(興奮)状態ですので、熟成しても身割れを
起こしたりと最良の状態ではないんですね(;´∀`)
□トウモロコシの焼きゴマ豆腐:◎◎
上には揚げたトウモロコシがちりばめられており♡
⚠️何気なく使われていた器ですが、魯山人作で、永田町の
星ヶ岡茶寮でも使用されていたモノであります♬
箱書き?もあるとの事ながら、その他の器も100年200年は
当たり前の歴史のあるモノが多くて・・・(#^^#)
□カラスミの飯蒸し:◎◎
カラスミ自体の塩加減が抑え目で、バランスの良い一品
□鮎の塩焼き:◎◎◎
□追加の鮎の塩焼き 2,640円+サービス料10%
添えられたのは、お酢そのものと言うのもモノに対する
自信の現れでしょうが、超~美味しい一品です♡♡♡
頭と骨は別に提供してくれますが、1匹目は熱々の甘酢あん、2匹目は
自家製の七味で、甘酢あんはかけた瞬間に「ジュ!」と言う音がして
耳でも楽しめる演出有りで・・・(●^o^●)
□白バイガイを桃と共に煮たモノ:◎◎
桃の香りと甘さをまとった、夏らしい一品であります♬
□ハタの揚げ物:◎◎
天つゆは、甘さが感じられないタイプ!
□鱧の薬膳しゃぶしゃぶ:○○
★この時点でお腹にまだ余裕があるかを確認されて、
余裕が無ければ、お食事の提供になります。
蕎麦は3種類で、全てをお願いしても良いものの
以下の2種類を行かせて頂きました(苦笑
□手巻き蕎麦:◎◎◎
直前に炙ったパリパリの海苔に巻かれた大将が拘りぬいた蕎麦は、
軽い酸味が感じられて、サッパリとしておりお替りしたいほどの美味しさ (^.^)
□カラスミ蕎麦:◎◎
自家製のカラスミをタップリと振りかけた、こちらのスペシャリテ(*^^*)
混ぜずにそのまま頂きましたが、これがまた美味しい一品!
□釜炊きのご飯(滋賀県産の “コシヒカリ” ):○○
□白味噌の粒味噌で炊いたちりめん山椒:○○
□香の物代わりの焼き海苔&ウルメイワシ:◎
□お味噌汁(ネギ):○○
□甘味(桃のシャーベット & メロン & 水羊羹):◎
□お抹茶:○○
※トータルの支払い 28,919円
6.総括
「鮎の塩焼き」を頂くべくの再訪でしたが、期待にたがわず
このお店の満足度は半端ないハイレベルです♡♡♡
この為だけにでも京都に行く価値のあるミシュラン☆のお店ですね (*^^)v
ご馳走様でした。