うまのあさんが投稿した銀座しのはら（東京/銀座一丁目）の口コミ詳細 [食べログ]

この口コミは、うまのあさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

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報告する

銀座しのはら銀座一丁目、銀座、東銀座/日本料理

28回

夜の点数：4.9
- ￥40,000～￥49,999 / 1人
- 料理・味 4.9
  
  |サービス 4.9
  
  |雰囲気 4.9
  
  |CP 4.9
  
  |酒・ドリンク 4.9

8回目

2018/12 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

【再訪】２０１８．１２
平成最後の12月・年内最後のしのはらさん。
今回は家内と二部目20:30より、
胃を温め口の中をさっぱりとさせてくれる香煎茶からスタート。

鯨のコロとなめこの白味噌仕立て
柚子釜蒸し寿司　雲子と混ぜて
お造り（鮪、甘鯛、真鯛、赤貝、墨烏賊）
ばちこと蕪のお椀
モロコ（琵琶湖）の炭火焼き　木の芽酢で
晩秋・初冬の八寸
フォアグラとあんぽ柿の最中
海老芋の唐揚げ
鮪とベッタラ漬けの手巻き
松葉ガニ（津居山）ほぐし身
スッポン唐揚げ
無花果と焼き味噌
猪、青首鴨つくね、うずら、キノコ、春菊の鍋
上海蟹の炊き込みご飯
1杯目そのまま 2杯目フカヒレ餡掛け
黒糖と百合根の葛焼き
お薄

四季を通して、旬を大切にした田舎料理の滋味を味わう。
毎度毎度しみじみ美味しいしのはら。
大将をはじめ楽しそうな修行僧たちよ、いつもありがとう。

来年も通えるだけ通いたい店。

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鯨のコロとなめこの白味噌仕立て

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柚子釜蒸し寿司

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お造り

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ばちこと蕪のお椀

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モロコの炭火焼き

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モロコの炭火焼き

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津居山

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晩秋・初冬の八寸

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晩秋・初冬の八寸

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フォアグラとあんぽ柿の最中

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海老芋の唐揚げ

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鮪とベッタラ漬けの手巻き

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ほぐし身

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スッポンの唐揚げ

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無花果と焼き味噌

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鴨つくね猪

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うずら

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猪、鴨、うずらの鍋

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上海蟹の炊き込みご飯

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そのまま

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フカヒレ餡掛け

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黒糖と百合根の葛焼き

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お薄

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梅酒ロック

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2019/01/27 更新

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7回目

2018/08 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

【再訪】２０１８．８
平成最後の夏のしのはらへ家内と。
平日1回転目の17時スタート。

蓮根餅と余市雲丹
鮑車海老と蓮の葉
鱧と糸瓜のオクラすり流し
鮪烏賊
イシカゲガイ
合わせうちわの皿に鬼灯と緑の紅葉が夏の涼を楽しめる八寸
毛蟹とイチヂク酢の物、トマトともずく酢の物、鱧の卵の塩辛
合鴨ロース蒸し、インゲン胡麻和え、枝豆の紹興酒漬け、山桃
佐島の煮蛸、玉子しんじょ、小芋
フォアグラマンゴー最中
鮪イカべったら漬けの手巻き
焼きスッポン
鮎の唐揚げ蓼酢で　揚げ銀杏　さつまいも
桑名の蛤と九州アラと玉ねぎのしゃぶしゃぶちり酢で
鰻おこわ
天草のアオサ雑炊
水羊羹
お薄

フォアグラマンゴー最中も毎回飽きないし、
スペシャリテのスッポンも半端なくジューシー。
蒲焼きとふんわりおこわの食感が一体して上品であっさり。
あおさ雑炊で磯の香りが口中に。

今宵も食べ過ぎ、飲み過ぎ、お腹いっぱいで苦しすぎ。
誰からも愛される大将の料理と人柄。
そんな大将も10㎏も痩せてシュッとしで。何より健康ですもんね。
この度もご馳走様でした。あと大切にカッコ良くね。

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蓮根餅と余市雲丹

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鮑車海老と蓮の葉

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鮑車海老と蓮の葉

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鱧と糸瓜のオクラすり流し

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鮪烏賊

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イシカゲガイ

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イシカゲガイ

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合わせうちわの皿

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スッポン

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夏の涼を楽しめる八寸

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夏の涼を楽しめる八寸

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フォアグラマンゴー最中

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鮪イカべったら漬けの手巻き

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焼きスッポン鮎の唐揚げ

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蛤とアラしゃぶしゃぶ

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鰻おこわ

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鰻おこわ

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アオサ雑炊

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水羊羹

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お薄

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2018/09/04 更新

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6回目

2018/06 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

【再訪】２０１８．６
半年振りでした。初めて6月中に梅雨明けした銀座は熱暑。半端ない。
今回はグルメな夫妻もお誘いして4名で伺いました。
友人らを大将目の前の特等席へ。

伊勢海老長芋雲丹の煮凝り
氷室の神事（氷・銀の器・榊）
千倉の真空蒸しアワビ
アコウダイ賀茂茄子黄ニラのお椀
お造りとり貝（舞鶴）本鮪（青森）
茅の輪くぐりの八寸
滋賀の日野町の天然じゅんさいとトマトの酢の物　　　
茗荷と鯛の小袖寿司玉子しんじょカラシ味噌漬けオクラ
才巻と塩雲丹キュウリに金山寺味噌ウズラ卵の麹味噌漬け　　
香茸の辛煮佐島の煮蛸トウモロコシのかき揚げ
フォアグラマンゴー最中
鮪イカべったら漬けの手巻き
天竜川の鮎　琵琶湖の天然鰻の八幡巻き
すっぽんの唐揚げ
桑名のハマグリ淡路の鱧のしゃぶしゃぶ
新生姜のご飯
すっぽんハマグリ鱧出汁のにゅうめん
半田そうめんをアローカナ卵をとじで
紫陽花のきんとん
お薄
仲間と乾杯、冷えた琥珀の時間を一気に喉に流しこみお任せで日本酒。

初の6月しのはら。
水無月の神事に倣い夏越の祓えの茅の輪くぐり。
半年間の厄を祓い、清々しい気持ちで夏を元気に乗り越えられるように、
頂く前に気持ち手をくぐらせて頂きました。

大将の歯切れよくシャリッシャリッと鱧の骨を刻む音に季節を感じる。
そして桑名のハマグリの大きさ厚みが半端なかった。流石です。

変わらずトータルバランスを追求しつつ、チャレンジ精神を大切にする大将。
今宵も篠原劇場を大いに堪能。連れのご夫妻も大満足のご様子。
やはり自分の中ではオススメ店のトップクラスにある店です。

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150本限定

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蒸しアワビ

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お椀

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お造り

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茅の輪くぐりの八寸

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八寸

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八寸

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最中

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手巻き

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鮎と鰻の八幡巻き

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濱の骨切り

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すっぽんの唐揚げ

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しゃぶしゃぶ

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新生姜のおこわ

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新生姜のおこわ

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アローカナの卵

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にゅうめん

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紫陽花のきんとん

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お薄

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2018/09/04 更新

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5回目

2018/01 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

【再訪】２０１８．１
新年早々、大将の引き出しの多さに家内と共に感動です。
また今宵も全スタッフの和気藹々とした空気感がとても心地良かった。

菜の花が春を感じさせる先付　赤貝がぷりっぷり
油揚げの河豚の白子巾着のみぞれ椀
お造り鯛（淡路）鮪（大間）鰯
鰆の藁焼き
ズワイガニとあん肝の蒸し寿司
八寸　1月末の訪問だったので季節の八寸は節分
焼きうずら
鮪とベッタラ漬けの手巻き
フォアグラとあんぽ柿の最中
モロコと猪　モロコは木の芽酢で
蕎麦　山葵の茎辛味大根と一緒に
青首鴨・骨入りつくねの鍋
タラバガニとウニの混ぜご飯
そのまま→鴨の出汁雑炊
つくね芋の和菓子
お薄

琥珀の時間で乾杯後は大将お任せで日本酒。
江戸開城純米吟醸原酒（東京）、鳳凰美田純米吟醸愛山無濾過生原酒（栃木）、
土浦小野の里の40％精米の山田錦で吟奏の会の大吟醸。芋焼酎水割りを数杯。

油揚げに包まれた河豚の白子。初めての料理。唸りました。
八寸の中でも、節分らしい炊いた大豆がまた美味しかった。
ズワイガニとあん肝の蒸し寿司。また食べたい。
箸休め的な蕎麦はお弟子さんが打ったそう。しっかりしたコシ。汁も上品。
タラバガニとウニの混ぜご飯。焼タラバと生ウニ、、全然喧嘩していません。

ミシュラン一つ星 & 食べログアワードGOLD2年連続受賞、おめでとうございます。
キョヒキョヒ出演も。

勢いが半端じゃないですね。素晴らしい。ただ比例して予約難に。
今宵も大満足の篠原劇場でした。

東京

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先付

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お椀

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河豚の白子巾着

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活きモロコ

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お造り

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栃木

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鰆を藁焼き中

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鰆の藁焼き

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ズワイガニとあん肝の蒸し寿司

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茨城

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節分八寸

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柊の葉

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梅

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焼きうずら

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鮪とベッタラ漬けの手巻き

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フォアグラとあんぽ柿の最中

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モロコと猪

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木の芽酢

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お弟子さんが打った蕎麦

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仲良く盛り付け

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青首鴨の鍋

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タラバガニとウニの混ぜご飯

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蟹の身をほぐし中

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そのまま

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鴨の出汁雑炊

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つくね芋の和菓子

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お薄

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2018/07/01 更新

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4回目

2017/11 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

チーム篠原！

【再訪】２０１７．１１
今宵はお洒落な友人と香煎茶でサッパリしてから琥珀の時間で乾杯。
秋から冬への季節の変化を感じさせるラインナップでした。

先付（越前せいこ蟹、蝦夷アワビ、卵豆腐、ボタン海老、雲丹、とんぶり、菊）
白甘鯛（長崎）と蕪のお椀
トラフグ、鯛（明石）、アオリイカ（三重）、鮪（大間）
伝助穴子のつと蒸し
紅葉の八寸
海老芋唐揚げ、サツマイモ、煮蛸、卵しんじょう、無花果、
大徳寺麩、スコティッシュサーモン、キャビア、なます。
フォアグラマンゴー最中
鮪とベッタラ漬けの手巻き
大鰻（琵琶湖）の白焼き
子持ち鮎（琵琶湖）生姜醤油焼き鹿肉焼き
猪のキノコのしゃぶしゃぶ
毛蟹とカニコロッケの炊き込みご飯
そのまま→フカヒレスッポン餡→猪出汁雑炊
丹波栗の栗きんとん
お薄

日本酒は大将お任せで。
四季桜特別純米酒（栃木）、土浦小野の里の40％精米の山田錦で吟奏の会の大吟醸。
そして芋焼酎水割りを数杯。

今宵もチーム篠原に大いに楽しませてもらいました。
先月とメニューが少し被ったけど、
毎度のことながら四季折々の旬をチームで美味しく食べさせてくれます。

先付

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ヴィンテージバカラ

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お椀

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お造り

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伝助穴子のつと蒸し

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紅葉の八寸

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紅葉の八寸

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なます

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フォアグラマンゴー最中

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鮪とベッタラ漬けの手巻き

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大鰻の白焼き

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子持ち鮎　鹿肉

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猪のキノコのしゃぶしゃぶ

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毛蟹とカニコロッケの炊き込みご飯

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そのまま

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フカヒレスッポン餡

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猪出汁雑炊

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丹波栗の栗きんとん

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お薄

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2018/07/01 更新

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3回目

2017/10 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

祝１周年！

【再訪】２０１７．１０
昨年10月に滋賀県から移転され1周年。おめでとうございます。
あっと言う間だったそう。そうでしょう、この快進撃だし。

ご一緒する知人が急遽キャンセルとなり、
ピンチヒッターで家内を誘い2部目20:30より秋のしのはら開宴。

鮑、玉子豆腐、なめこ、雲丹、生とんぶり、菊
先付は140年前のバカラの皿で登場。
すっぽん飛竜頭スープ
トラフグ（長崎）、鯛（明石）、マグロ（大間）スミイカ（東京湾）
伝助穴子のつと蒸し
栗、銀杏のおこわ。藁の香りも美味しく頂きます。
ススキと鈴虫の籠の秋の八寸
鰻の唐揚げは初。これ美味しかった。大将考案だとか。
フォアグラマンゴー最中
鮪とベッタラ漬けの手巻き
皮付きベッタラの食感がイイです。
子持ち鮎（琵琶湖）猪肉焼き
１匹は生姜醤油で頂きました。卵が腹パンパンです。猪の脂も最高。
白子、松茸、伊勢エビのあんかけ
無花果の胡麻味噌焼き
最近無花果料理の美味さにはまっております。
松茸と鱧
脂の乗った鱧。松茸も肉厚で食った感と香りの豊かさを。
上海蟹（雄雌2匹ずつ）の炊き込みご飯
そのまま→出汁茶漬け→フカヒレスッポン餡
丹波栗の栗きんとん
お薄

ビールで乾杯後はお任せで日本酒を。
日高見（宮城）超辛口純米、土浦小野の里の40％精米の山田錦で吟奏の会の大吟醸、
芋焼酎水割りを数杯。

相変わらず後半になるに連れお腹いっぱいでご飯は少々な自分。
周りの皆さんを見習いたいものです。
そして今宵も篠原劇場にどっぷり浸かる楽しい宴でした。

バカラ140年前

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すっぽん飛竜頭スープ

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お造り

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伝助穴子のつと蒸し

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伝助穴子のつと蒸し

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秋の八寸

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秋の八寸

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秋の八寸

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鮪とベッタラ漬けの手巻き

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子持ち鮎猪肉焼き

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白子、松茸、伊勢エビのあんかけ

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無花果の胡麻味噌焼き

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松茸と鱧

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上海蟹の炊き込みご飯

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そのまま

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出汁茶漬け

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フカヒレスッポン餡

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栗きんとん

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お薄

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2018/07/01 更新

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2回目

2017/07 訪問

夜の点数：4.9
- ［料理・味4.8
- | サービス4.7
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.8 ］
￥20,000～￥29,999

/ 1人

天然鮎の食べ比べ！

【再訪】２０１７．７
家内と半年振りに夏のしのはらへ。
17時より、初めて東京で迎えた夏のラインナップです。

煮アワビ雲丹じゅんさい（釣瓶水指の中から）
毛蟹しんじょオクラのすり流し
鱧（鱧の卵の塩辛・キャビア）真子鰈えんがわアオリイカ昆布醤油の煮こごりハマボウフウ
黒アワビの飯蒸しスッポン出汁
牛馬が乗ったお盆を感じる八寸
トマト甘煮琵琶湖天然鰻車海老どじょう揚げクリームチースの麩巻
玉子焼きおかひじきトウモロコシの天ぷら猪肉空豆岩もずく白和え木苺赤ワイン煮
マグロととべったら漬けの手巻き
最中フォアグラマンゴーソース
生ハム焼きナスゴマだれ
天然鮎の食べ比べ（滋賀愛知川・岐阜馬瀬川）
揚げフカヒレスッポン葛餡
焼鮎の土鍋ご飯（そのまま・スッポン出汁のおじや・スッポン出汁のあんかけの3種）
煮ダコカボチャオクラ　炊き合わせ
漬物
水ようかん
お薄

生ビール（琥珀の時間）後、日本酒を大将お任せで、
白瀑純米酒ど辛（セクスィー山本酵母使用）秋田、四季桜特別純米酒（栃木）、〆に芋焼酎水割り。

お腹も心もいっぱい。
特にリゾットのようなスッポン出汁の飯蒸しに柔らかすぎるアワビは秀逸。
そして天然鮎の食べ比べ、琥珀ビールに合わせて頂きましたが流石に贅沢な一皿でした。
しつこくない優しい味も好み。器への拘りも勉強になります。

今宵も大将をはじめ、お弟子さんもお客さんも皆で和気藹々の笑いが絶えない時間。
ちょっと大将は痩せましたね。滋賀から銀座に来て暗中模索の毎日かと。
今の勢いに圧されて潰れないよう、頑張って美味しいものを食べさせて頂きたいものです。
しのはら、やっぱりイイですね。

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釣瓶水指

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煮アワビ雲丹じゅんさい

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お椀

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毛蟹しんじょオクラのすり流し

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お造り

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白瀑純米酒ど辛

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バカラ

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黒アワビの飯蒸し

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お盆を感じる八寸

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白和え

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マグロととべったら漬けの手巻き

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最中フォアグラマンゴーソース

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ヴィンテージ

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四季桜特別純米酒

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生ハム焼きナスゴマだれ

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滋賀愛知川の活鮎

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鮎の食べ比べ

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蓼酢で

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揚げフカヒレスッポン

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芋焼酎水割り

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焼鮎の土鍋ご飯

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煮ダコカボチャオクラ

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焼鮎の土鍋ご飯

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スッポン出汁のおじや

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スッポン出汁のあんかけ

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水ようかん

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お薄

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大将

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2021/04/18 更新

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1回目

2017/01 訪問

夜の点数：4.4
- ［料理・味4.6
- | サービス4.5
- | 雰囲気4.3
- | CP4.8
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

独創性豊かな料理と気取らないおもてなし！

滋賀の名料亭「招福楼」から京都の名店「山玄茶」を経て地元滋賀で開業。
その後、滋賀にあって全国に名を馳せる名店となり昨年10月、銀座に移転。
既に予約も難しい状況でしたが何とか家内と初訪問です。

銀座ニ丁目、中央通りを一本入ったひっそりとした路地裏。文具専門店ITOYA本店の裏辺り。
ビル入口にある小さな行灯が目印です。
ビル奥にあるEVで地下1階へ降りるとシンプルで商品な和空間が。
引き戸を開けるとスタッフの皆さんが笑顔でお出迎えをしてくれます。

店内は11人までOKな白木のL字カウンターを中心に明るくすっきりとしています。
カウンター内後ろの麻の葉をモチーフにした立体感ある壁が特徴的。
また厨房スペース目隠しの暖簾の家紋は篠原家のものだそうです。
そんな全国各地の食通たちが認める店主篠原武将。
36歳の若さながら貫禄があります。また人懐っこい印象も受けました。

さて料理ですが現在は23,000円（税サ込）のコース1本のみ。献立は毎月変わるとのこと。
先ずは香煎茶で口の中をサッパリとさせ、今回1月のラインナップです。

一斉に目の前に供されたる料理はその都度大将が軽快なトークで説明してくれます。
先付
伊勢エビ、アワビ、ウニ、胡麻豆腐、岩茸に土佐酢の煮凝りが掛かりスプーンで崩しながら頂きます
それに新年1月らしく結び柳が添えていました。
結び柳とは正月飾りでくるっと柳を巻いて一年無事に過ごせるよう祈りを込めた飾り付け。

松葉蟹しんじょうの椀
山中塗（踊り桐）のお椀に焼き餅、青味大根、ホンダワラ、金箔。利尻一等昆布の味わい。

お造り
バカラの皿に盛られています。
大間のまぐろは昆布醤油の煮凝りと辛味大根おろしで。
藁で皮目をサッと炙った玄界灘の鰆はキャビア（オシェトラ）と一緒に。
明石のハリイカ酢橘で。包丁の技術が何とも素晴らしい。

柚子釜蒸し寿司
お凌ぎは柚子釜に入った餡がけされた北海道羅臼の雲子の下には蒸した滋賀米。

八寸
季節の食材をふんだんに使用し、滋賀をイメージした大将拘りの逸品だそう。
カウンター割烹ならではの目の前での盛り付け演出。
信楽焼きの器に手際よく二人前が盛りつけられ出来上がっていく様に皆さん釘付けでした。
モロコ、ふきの海鼠腸ソース、河豚の白子和え、鴨、穴子、玉子しんじょう、佐渡のタコの柔らか煮、
素揚げ海老、子持ち昆布、酢蓮根、姫くわい。
琵琶湖名物のモロコはふっくらとして、活きたまま仕入れており直前まで泳いでおりました。
炭火焼きのモロコは蓼酢で頂きます。
ふきの海鼠腸ソースがけがまた日本酒に合いました。

最中
箸休めのフォアグラと柿の最中。
出汁で炊いている優しい味わいとほんのりした甘さ。

春巻き
スッポンとフカヒレ。たっぷり旨味を吸ったフカヒレと熱々の餡。美味しいに決まってます。

焼きスッポン
首の部分を頂きましたが弾力が半端ないです。これは美味しいです。

熊鍋
この季節の名物ツキノワグマの鍋。臭みは一切なく脂の甘みが堪りません。

アマダイと蕪の菜の炊き込みご飯
1杯目はそのまま頂き、２杯目は汲み上げ湯葉と伊勢海老の餡をかけて頂き、3杯目は熊鍋出汁の雑炊。
この〆の3パターンの食べさせ方。全く違う味わいと最後までのワクワク感が美味し過ぎました。

つくね芋の和菓子
中身は百合根と卵黄の卵。見た目と違って優しい甘さです。

お薄　
さっぱりしてホッとします。

ビールで乾杯後はお任せで日本酒を。
笑四季（滋賀）特別純米白ラベル生原酒、而今（三重）特別純米、冩楽(福島) 純米吟醸、芋焼酎水割り。

あっと言う間の2時間30分でした。
旬の食材は一つ一つに工夫があって、どれも楽しませてくれる個性溢れる日本料理でした。器にも拘って。
カウンター越しの大将やお弟子さんも気さくで話上手。大将とお弟子さんの和やかな雰囲気も居心地良いです。
またコスパの良さもすごく感じました。
既に予約困難店の仲間入りですがこの先もすごく楽しみな店がまた一軒増えた感じです。

そして今年から始まった食べログAWARD2017GOLD賞。
おめでとうございます。

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SENSATION白生酒

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先付

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山中塗（踊り桐）のお椀

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お松葉蟹しんじょうの椀椀

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お造り

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而今

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柚子釜蒸し寿司

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八寸盛り付けの大将

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琵琶湖産活きモロコ

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炭火焼きのモロコ

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八寸

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最中

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最中

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冩楽

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春巻き

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焼きすっぽん

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芋焼酎水割り

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熊鍋

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熊肉と芹

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アマダイと蕪の菜の炊き込みご飯

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そのまま

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湯葉と餡をかけて

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熊出汁の雑炊

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つくね芋の和菓子

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つくね芋の和菓子

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お薄

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2018/07/01 更新

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うまのあさんが投稿した銀座しのはら（東京/銀座一丁目）の口コミ詳細

銀座しのはら銀座一丁目、銀座、東銀座/日本料理

ジャンルから探す

予算

営業時間

うまのあさんが投稿した銀座 しのはら（東京/銀座一丁目）の口コミ詳細

銀座 しのはら銀座一丁目、銀座、東銀座/日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

うまのあさんが投稿した銀座しのはら（東京/銀座一丁目）の口コミ詳細

銀座しのはら銀座一丁目、銀座、東銀座/日本料理