京都GYAKUSOU食１
July 8, 2011
京都のこの季節は鱧は欠かせない１品。僕は正直例の湯引きがあまり好きじゃないから鱧だからといって気にしない。しかし此処では備長炭で軽く焼いて二杯酢、茗荷で食べさせてくれた。ポテンシャルの有る証拠だと感じ身を任せられるお店でした。☆☆☆
じゅん菜
その鱧焼
チーズを太刀魚で巻いてます美味。
鮎まで
鱧茶漬けは鱧佃煮で良く味が出ています。
京都。
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