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©LoroTabelog Reviewer Award受賞者口コミ3,554件フォロワー6,035人

4.2

￥10,000～￥14,9991人

料理・味4.2
サービス4.2
雰囲気4.2
CP4.2
酒・ドリンク4.2

2025/01訪問2回目

4.2

料理・味4.2
サービス4.2
雰囲気4.2
CP4.2
酒・ドリンク4.2

￥10,000～￥14,9991人

正月仕様の先付八寸と胡麻豆富の天ぷら…日本料理『藤井』

正月二日の昼餉は『高台寺和久傳』さんで研鑽を積まれた藤井孝之輔店主が腕を揮われるMichelin⭐️ (ﾋﾄﾂﾎﾞｼ)に輝く『藤井』さんへ寄せていただきました｡自分に用意されていた席は藤井店主が腕を揮われる真正面のカウンター席のど真ん中のセンターの席で席に着くと先ずは本日の出汁(ﾀﾞｼ)が振舞われます｡昆布出汁(ｺﾌﾞﾀﾞｼ)の下支えに鰹(ｶﾂｵ)の一番出汁(ｲﾁﾊﾞﾝﾀﾞｼ)が使われたと思しき出汁(ﾀﾞｼ)の旨味が五臓六腑に染み渡ります｡料理は扇型の皿に盛り込まれた粒が大きな『丹波篠山産の『黒豆(ｸﾛﾏﾒ)』に大粒の丹波栗(ﾀﾝﾊﾞｸﾞﾘ)を使った『栗甘露煮(ｸﾘｶﾝﾛﾆ)』に金柑釜(ｷﾝｶﾝｶﾞﾏ)に収められた『いくら』､『鮃(ﾋﾗﾒ)』の昆布締め(ｺﾌﾞｼﾞﾒ)の龍皮巻(ﾘｭｳﾋﾏｷ)に『数の子(ｶｽﾞﾉｺ)』に『唐墨(ｶﾗｽﾐ)』の正月仕様の先付八寸に合わせて京都工場仕込みのプレモルの生ビールで迎えます｡黒豆(ｸﾛﾏﾒ)に栗(ｸﾘ)､いくらに龍皮巻(ﾘｭｳﾋﾏｷ)､数の子(ｶｽﾞﾉｺ)に唐墨(ｶﾗｽﾐ)と一品いっぴん丁寧に仕込まれたものであることを味蕾で確かめつつ安定の美味しさに舌鼓打たせていただき椀物には京の正月には欠かすことの出来ぬ白味噌(ｼﾛﾐｿ)仕立ての御雑煮(ｵｿﾞｳﾆ)です｡焼丸餅(ﾔｷﾏﾙﾓﾁ)に頭薯(ｶｼﾗｲﾓ)､蕪(ｶﾌﾞﾗ)に金時人参(ｷﾝﾄｷﾆﾝｼﾞﾝ)｡その陰に隠れた青みの青菜(ｱｵﾅ)｡白味噌(ｼﾛﾐｿ)の味わいに京都で迎えた正月気分に悦楽です｡向付には厚みを持たせて引かれた天然物の『本鮪(ﾎﾝﾏｸﾞﾛ)』の中トロに天然物の『縞鯵(ｼﾏｱｼﾞ)』が各三貫付で卸し立ての山葵(ﾜｻﾋﾞ)と紅蓼(ﾍﾞﾆﾀﾞﾃ)と割醤油(ﾜﾘｼｮｳﾕ)とともに味わいます｡『縞鯵(ｼﾏｱｼﾞ)』の上品な脂の美味しさに脂のりが秀逸で厚みのある『本鮪(ﾎﾝﾏｸﾞﾛ)』の中トロの脂の甘みと旨味が愉しめる赤と白の源平盛の造りは筆舌に尽くし難き味わいでした｡焼物にはカウンター後方に設置された炭火の焼床で香ばしく焼かれたっぷりのブロッコリースプラウトが添えられ供された『寒鰤(ｶﾝﾌﾞﾘ)』の照焼が供され思わず炊きたての白いごはんが欲しくなりました｡油物には『藤井』さんの名物料理としてすっかり定着した『胡麻豆富(ｺﾞﾏﾄｳﾌ)』二貫に薄衣を纏わせ揚げられた小蕪(ｺｶﾌﾞﾗ)に独活(ｳﾄﾞ)に楤ノ芽(ﾀﾗﾉﾒ)の天ぷらを岩塩(ｶﾞﾝｴﾝ)とともにいただき締めの食事は明石産の天然『真鯛(ﾏﾀﾞｲ)』の腹身を使った『真鯛(ﾏﾀﾞｲ)の胡麻(ｺﾞﾏ)ダレ丼』に漬物(ﾂｹﾓﾉ)と赤だしの留め椀､水菓子には苺(ｲﾁｺﾞ)が添えられた『抹茶(ﾏｯﾁｬ)』のブラマンジェと茶にて〆られた正月期間の昼餉のコース｡料理に合わせていただいた日本酒は京都の『蒼空』美山錦純米生酒と『澤屋まつもと』純米酒ともに昼からほろ酔い気分で気持ち良し｡

2

正月仕様の先付八寸

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2

白みそ仕立ての雑煮

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2

天然本鮪の中トロと縞鯵の造り

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1

天然ものの縞鯵

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1

本鮪の中トロ

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1

寒鰤の照焼

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1

名物の胡麻豆富に旬菜の天ぷら

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1

真鯛の胡麻ダレ丼

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1

赤だし椀

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1

漬物

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1

苺と抹茶のブラマンジェ

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1

茶

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1

本日の出汁

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1

正月仕様の先付八寸

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1

白みそ仕立ての雑煮

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1

本鮪中トロと縞鯵の造り

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1

寒鰤の照焼

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1

名物の胡麻豆富に旬菜の天ぷら

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1

〆の食事

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1

真鯛の胡麻ダレ丼

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1

〆の食事(御開帳)

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1

苺と抹茶のブラマンジェ

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1

茶

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1

カウンターの雰囲気

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1

本日の出汁

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1

正月仕様の先付八寸

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1

生ビール

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1

白みそ仕立ての雑煮

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1

蒼空美山錦純米生酒

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1

天然本鮪の中トロと縞鯵の造り

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1

本鮪の中トロにたっぷりの山葵をのせて

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1

天然縞鯵に山葵をのせて

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1

本鮪の中トロに山葵と紅蓼をのせて

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1

澤屋まつもと純米酒

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1

寒鰤の照焼

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1

名物の胡麻豆富に旬菜の天ぷら

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1

真鯛の胡麻ダレ丼

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1

〆の食事一式

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1

苺と抹茶のブラマンジェ

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1

茶

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1

日本料理藤井外観

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1

日本料理藤井

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2023/01訪問1回目

4.3

料理・味4.5
サービス4.2
雰囲気4.2
CP4.5
酒・ドリンク4.3

￥10,000～￥14,9991人

鹿ヶ谷浄土寺近くに滅法美味い店あり…日本料理『藤井』

2023年の食べ始めは数多のツーリスト客で賑やか過ぎる祇園や木屋町を離れ浄土寺へ｡そして向かった先は『高台寺和久傳』さんで研鑽を積まれた藤井孝之輔店主が腕を揮われる『日本料理藤井』さんにて｡自分に用意されていた席は藤井店主が腕を揮われる真正面のカウンター席のど真ん中のセンターの席､先ずは京都工場仕込みのプレモルの生ビールで渇いた喉を潤します｡気の所為かもしれませんが普段､口にしているプレモルとはひと味違うシルキーでクリアな味わい｡料理は正月モード全開で金柑釜(ｷﾝｶﾝｶﾞﾏ)に収められた『いくら』に金箔(ｷﾝﾊﾟｸ)をあしらわれた丹波篠山産の『黒豆(ｸﾛﾏﾒ)』､『鮃(ﾋﾗﾒ)』の昆布締め(ｺﾌﾞｼﾞﾒ)の龍皮巻(ﾘｭｳﾋﾏｷ)､粒が大きな丹波栗(ﾀﾝﾊﾞｸﾞﾘ)を使った『栗甘露煮(ｸﾘｶﾝﾛﾆ)』に『数の子(ｶｽﾞﾉｺ)』に『唐墨(ｶﾗｽﾐ)』の先付八寸からスタート｡椀物には京の元旦に相応しい白味噌(ｼﾛﾐｿ)仕立ての御雑煮(ｵｿﾞｳﾆ)です｡焼丸餅(ﾔｷﾏﾙﾓﾁ)に頭薯(ｶｼﾗｲﾓ)､蕪(ｶﾌﾞﾗ)に金時人参(ｷﾝﾄｷﾆﾝｼﾞﾝ)｡その陰に隠れた青みの青菜(ｱｵﾅ)｡添えられた和芥子(ﾜｶﾞﾗｼ)を溶かしいただきます｡五臓六腑に染み渡る白味噌(ｼﾛﾐｿ)の味わいに京都で迎えた正月気分に悦楽です｡向付には天然物の『本鮪(ﾎﾝﾏｸﾞﾛ)』に『本玉(ﾎﾝﾀﾞﾏ)』の赤貝(ｱｶｶﾞｲ)､天然物の『縞鯵(ｼﾏｱｼﾞ)』の腹身の盛込みを卸し立ての山葵(ﾜｻﾋﾞ)と割醤油(ﾜﾘｼｮｳﾕ)とともに味わいます｡天然物の『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身ならではの酸味と鉄味と凝縮した旨味に『縞鯵(ｼﾏｱｼﾞ)』の腹身の上品な脂の美味しさは正に筆舌に尽くし難き味わい｡焼物にはカウンター後方右側に設置された炭火の焼床で香ばしく焼かれた『鰆(ｻﾜﾗ)』の西京味噌漬(ｻｲｷｮｳﾐｿﾂﾞｹ)に付合せに〇十(ｻﾂﾏｲﾓ)の蜜煮(ﾐﾂﾆ)､油物には『鰙(ﾜｶｻｷﾞ)』に蕗の薹(ﾌｷﾉﾄｳ)､小蕪(ｺｶﾌﾞﾗ)に『胡麻豆富(ｺﾞﾏﾄｳﾌ)』二貫､締めの食事は明石産の天然『真鯛(ﾏﾀﾞｲ)』の腹身を使った『真鯛(ﾏﾀﾞｲ)の胡麻(ｺﾞﾏ)ダレ丼』に柴漬(ｼﾊﾞｽﾞｹ)と赤だしの留め椀､水菓子には香ばしい蕎麦の実(ｿﾊﾞﾉﾐ)がアクセントとなった『そば茶』のブラマンジェと茶にて〆られた新年元旦の昼餉のコース｡料理に合わせていただいた日本酒は京都の『蒼空』美山錦純米生酒に紀州和歌山の『紀土』特別純米酒とともに元旦の昼からほろ酔い気分で気持ち良し｡

4

いくらの金柑釜､黒豆､鮃の龍皮巻､丹波栗の甘露煮､数の子､唐墨

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4

焼丸餅､頭薯､蕪､金時人参の白味噌の雑煮

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3

天然本鮪の赤身､本玉､天然縞鯵の造り

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3

鰆の西京味噌漬焼

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2

鰙､蕗の薹､小蕪に胡麻豆富の天ぷら

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2

真鯛の胡麻ダレ丼

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2

柴漬

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2

赤だし

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2

そば茶のブラマンジェ

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2

茶

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1

セッティング

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2

いくらの金柑釜､黒豆､鮃の龍皮巻､丹波栗の甘露煮､数の子､唐墨

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2

プレモル生ビール京都謹製

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1

いくらの金柑釜､黒豆､鮃の龍皮巻､丹波栗の甘露煮､数の子､唐墨と一献

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1

椀物

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1

焼丸餅､頭薯､蕪､金時人参の白味噌の雑煮

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1

椀物

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1

焼丸餅､頭薯､蕪､金時人参の白味噌の雑煮

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1

天然本鮪の赤身､本玉､天然縞鯵の造り

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1

蒼空美山錦純米生酒

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1

天然本鮪の赤身､本玉､天然縞鯵の造り

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1

鰆の西京味噌漬焼

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1

紀土特別純米酒

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1

鰆の西京味噌漬焼

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1

鰙､蕗の薹､小蕪に胡麻豆富の天ぷら

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1

食事一式

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1

真鯛の胡麻ダレ丼

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1

食事一式

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1

そば茶のブラマンジェ

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1

そば茶のブラマンジェと茶

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1

極細爪楊枝

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1

カウンターのセンター

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1

花器

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1

日本料理藤井外観

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1

日本料理藤井

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口コミが参考になったらフォローしよう

©Loro

フォローする

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

©Loroさんの他のお店の口コミ

和ごころ泉（四条（京都市営）、烏丸、五条（京都市営） / 日本料理）

食後感と料理の流れとまとまりの良さ...

4.2

訪問： 2026/01
二條葵月（京都市役所前、烏丸御池、丸太町（京都市営） / 寿司、創作料理、日本料理）

御節料理と酒と酒肴とにぎり寿司…二...

4.3

訪問： 2026/01
御所南かまた（烏丸御池、丸太町（京都市営）、京都市役所前 / 日本料理）

御正月懐石をいただきました…『御所...

4.1

訪問： 2026/01
竹ざき（烏丸御池、丸太町（京都市営）、京都市役所前 / 日本料理）

Michelin店のおもてなしのこ...

4.0

4.1

訪問： 2026/01
みくり桑（烏丸、大宮、四条（京都市営） / 居酒屋、かに、揚げ物）

関鯵が使われた超レアな鯵フライの美...

3.5

訪問： 2026/01
煮こみ　（赤坂、西鉄福岡（天神）、天神 / 居酒屋、ホルモン）

牛煮込みが安くて美味し山芋短冊が美...

3.5

訪問： 2025/11

©Loroさんの口コミ一覧（3554件）を見る

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	日本料理藤井
ジャンル	日本料理
予約・お問い合わせ	050-5594-9298
予約可否	予約可
住所	京都府京都市左京区浄土寺上南田町91 大きな地図を見る周辺のお店を探す
交通手段	市バス南田町バス停から徒歩1分市バス浄土寺バス停から徒歩5分元田中駅から1,735m
営業時間	月・火・木・金・土・日 11:30 - 15:00 17:00 - 22:00 水定休日ランチの最終入店は13時30分ディナーの最終入店は19時30分となります。
予算	￥20,000～￥29,999 ￥10,000～￥14,999
予算（口コミ集計）	￥15,000～￥19,999 ￥10,000～￥14,999 利用金額分布を見る
支払い方法	カード可（VISA、Master）電子マネー不可 QRコード決済可（PayPay、d払い、楽天ペイ、au PAY）

席・設備

席数	18席
個室	有（4人可）
貸切	可（20人以下可）
禁煙・喫煙	全席禁煙
駐車場	無

特徴・関連情報

利用シーン	接待こんな時によく使われます。
ホームページ	http://kyoto-fujii.jp/#section00
電話番号	075-771-2500
備考
初投稿者	喘息男（2375）