感動的に美味しい料理を最高の建屋と最高のおもてなしで頂けて幸せすぎました♪ : Kyouryourihaku

Among Restaurants in the G-Lion group where I bought my Mini Cooper, the best one is Hakusan, which only serves 3 groups a day. Previously, it was a referral-only store, so you had to have a connection to the store, but now that it's a reservation-only store, anyone can go as long as they make a reservation. This day was my birthday, and I was able to make a reservation a week after my birthday, so I visited with my wife. This historic building on the banks of the Kamogawa River is very attractive, and the staff will carefully explain the history of the building. At the end of the Edo period, it was a restaurant called Shikokuya Tantora, and this is where Hanpeita Takeichi lived when he moved to Kyoto. I was also surprised to see the names of historical figures that everyone knows, such as Ryoma Sakamoto having visited here. The building is very quaint and has various types of private rooms. There are private rooms facing the courtyard, private rooms facing the Kamogawa River, and a hallway that has a very nice atmosphere. We were guided to a private room facing the Kamogawa River and had a great time looking out at the beautiful scenery. This is the course I received. It's going to be long, so I'll write it as concisely as possible ^ - ^ [Rainy season conger conger and colored leaf course that colors the four seasons 33,000 yen] ◆Awaji rainy season conger broiled conger, blue shiso somen It's covered with a lotus leaf, but there's a small frog inside. It's riding on me♪ If you look closely, it's a frog made from cut cucumbers! cute~. Eating conger conger from a bamboo tube is surprisingly delicious. The hamo was delicately cut into bones, so it didn't bother me at all, and the seared aroma was fragrant. Above all, the soup stock is so delicious. Therefore, the green shiso somen noodles are also delicious. The texture of the junsai is also fun and a great start♪ ◆Edamame shinjo made with minced conger eel The aroma when you open the bowl is unbearable♪ The bowl is also wonderful, with a picture of the 53 Stations of the Tokaido on the back of the lid. This is a beautifully painted soup bowl. Shinjo is so delicious that the sweetness of the conger eel and the aroma of the edamame are irresistible. The bowl is a treasure trove of delicious ingredients: prawns, scallops, abalone, and abalone mushrooms. This soup stock was so delicious that my wife and I both swore. ◆Sashimi The sashimi, sea bream, bluefin squid, and kueh are served with soy sauce and yam/wasabi jelly, and they are fresh, sweet, and delicious. The kueh in particular is special and has a rich flavor! ◆ Kamo eggplant boiled in Dutch Dutch boiled eggplant is a dish that is fried in oil and then boiled to add flavor. The soft and moist eggplant Tempura absorbs the soy sauce-based sweet and spicy broth, and when you bite into it, the umami oozes out. That's why your mouth is full of delicious juice♪ The vegetables are delicious too! ◆ Smoked bream bream with rice straw A dish made with bream bream smoked with rice straw to give it its aroma and lock in the flavor. That's why the aroma and strong flavor when you put it in your mouth are wonderful. The ginger bean paste in the yuba is melt-in-your-mouth delicious. It also contains my favorite figs, which I can't resist. ◆Hakumaki (eel in foil) Hakumaki is an original spring roll made by Haku. The spring rolls contain eel, wood ear mushroom, and bigfin squid, and have a crispy texture and the flavor of the skin, followed by the fragrance and deliciousness of the eel! It spreads. The sweetness of the bigfin squid and the texture of the wood ears combine to create a highly complete spring roll. ◆ Wagyu sirloin shabu shabu shabu When you bite into the sirloin shabu shabu served with sesame sauce, the meat juices ooze out. The strong flavor of sesame and the sweetness of the meat go well together and are exquisite! Shiitake mushrooms, onions, and mustard greens also go well with the sesame sauce♪ ◆Rice Corn rice made with Koshihikari rice from Tamba Sasayama and sweet corn from Oita Prefecture. The luxurious rice was finished with truffles♪ The sweetness of the corn, the freshness of the glossy Koshihikari rice, and the aroma of the truffles were delicious! Everything was delicious, even the pickles and miso soup. At the end, the leftover rice was Onigiri in rice balls to take home. After the meal, we had a relaxing dessert of mango and passion fruit♪ Wow, it was really delicious! It's especially amazing that the taste of the base soup stock was amazing, and my wife, who has a more delicate taste than Nekoshi, praised it highly. The best food and the best hospitality. And I was glad that I was able to enjoy them in a building with the best atmosphere. It's a store that's worth going all the way to, even from far away. I would like everyone to experience this excitement. I would like to visit again someday. It was a feast!