鴨川の納涼床を楽しむ　京都その239 : Kyouryouri satsuki

[2016/05/23] [b: Kyoto Cuisine Satsuki] He says he wants to go and see the Noryo Yuka in Kamogawa. The Noryo Yuka built on the Misogi River next to the Kamogawa River is divided into four areas: Kamikiyamachi area, Pontocho area, Nishiishigaki area, and Shimokiyamachi area, but personally I prefer the quieter Nijo-dori to Sanjo. The Kamikiyamachi area up to the street is recommended. In the area from Nijo to Oike Street, there are only about 10 shops with riverbeds, but I think it's a good place to quietly enjoy the view of the water of the Kamogawa River and the scenery that gradually fades into the night. Due to local regulations, the Noryo Yuka of the Kamogawa River can only be used at night from June to the end of August, but in May and September you can also enjoy the river bed during the day. There are restaurants that serve not only Kyoto cuisine, but also French cuisine, Italian Cuisine, chicken, Tofu dishes, Yakiniku (Grilled meat), and Thai Cuisine, all with a wide range of history and prices. This time, I made a reservation for ``Kyoto Ryori Satsuki'' starting at 6pm. It's my first visit. The atmosphere was similar to "[a:http://tabelog.com/rvwr/baobab/rvwdtl/6599618/, Ryotei Toriyazo]", which I had visited many times since I was a child, so when I asked about it, I found it in the Edo period, Yamaguchi. There was a residence for the domain, and it is said that from the end of the Edo period to the Meiji Restoration, it was the frequent lodging of the tactician Masujiro Omura. At that time, the area along the Takase River must have been a turbulent place. The building is an old wooden structure with thin pillars, very similar to Ryotei Toriyazo. It looked like it shared the building with Italian Cuisine next door, Prego Fujiyoshi. Niomon Street runs across the Kamogawa River. It was a hot day, but it was easy to feel the pleasant breeze blowing through the evening breeze. The sky was still bright at this time, so I got a draft beer first. Appetizer: Eel sasamaki sushi, fried fava beans, shrimp, bracken and yam mackerel, kyarabuki, raw yuba Bowl I was a little surprised by the silver bowl. The seeds are tofu, sea bream fillets, seaweed, and peas.Sashimi is a bit unusual.Sashimi: conger conger drop in a glass bowl, seared bonito, sea bream sashimi, and sea urchin. Served with wasabi and ginger. Okra, red turnip, and yellow orchid flowers are rich in color. I also ate the shiso leaves and yam bed that had been pulled out below. Grilled Salt-grilled Ayu The ayu was so young that I could have eaten it head and bones, but I had to remove the bones to show my companion how to remove the bones for salt-grilled dishes. got. Serve the meat with sweet 'tade vinegar'. Edamame and chicken bandit grill? , served with ginger. Simmered dish conger Fried food, Simmered dish with the skin removed (Kamo eggplant?), Tempura peas, and plum fufu for color.Fried tempura, salmon wrapped in bean curd, red paprika, shiitake mushrooms, pumpkin Vinegared dish, Tempura chicken shellfish, and sweet shrimp. , cucumber, and wakame Vinegared dish served with vinegared vinegar miso. It's sour and the oil from the Tempura evaporates and it's refreshing. Rice - Conger Eel Chazuke I was looking forward to seeing what the final meal would be, and it turned out to be Ochazuke（boiled rice with tea）, which consisted of homemade conger eel and sansho pepper boiled in tsukudani on a round rice bowl and topped with roasted green tea. Accented with mitsuba leaves. In Kyoto, I often enjoy boiled eel and sansho in Ochazuke（boiled rice with tea）, but this was my first time trying conger eel. Compared to eel, it has less fat and is more refined. Pickled vegetables with bubu arare called Bubu Chazuke Dessert A slightly sweet wine jelly. It contains strawberry fillets and mint leaves for garnish. I had a beer on the way, and the food was delicious and skillfully made with summer ingredients that you would get in Kyoto. As someone who was born in Kyoto, I was very happy to be able to explain to my companion about the origins of each ingredient, what they are called, how to cook them, how to eat them, etc. (Is this why people who were born in Kyoto are hated?) The young proprietress and waitress' skillful conversation and explanations of the dishes were both enjoyable and informative. It's not flashy, but I think it's a restaurant where you can enjoy Kyoto cuisine in a relaxed atmosphere on the riverbed.