くまくまごうさんが投稿した炎水（東京/中目黒）の口コミ詳細 [食べログ]

この口コミは、くまくまごう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

炎水中目黒、代官山、恵比寿/日本料理

6回

夜の点数：4.7
- ￥40,000～￥49,999 / 1人
- 料理・味 4.7
  
  |サービス 4.3
  
  |雰囲気 4.3
  
  |CP 4.0
  
  |酒・ドリンク 4.3

6回目

2025/08 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.3
- | 雰囲気4.3
- | CP4.0
- | 酒・ドリンク4.3 ］
￥40,000～￥49,999

/ 1人

㊗️２つ星！《炎水》ブータン松茸のうまさに驚き！

ミシュラン２つ星昇格おめでとうございます！

８月上旬に伺い、ブータン産の松茸をいただきました。
ブータン産の松茸は評価が高いと聞いていましたが、はじめていただいて驚きました！
国産松茸と比べても、香り、味、食感いずれも遜色ないどころか、国産の中でも上物級の美味しさでした。

伊藤大将も、輸入の際の選別で大きさが一定のものしか入らず、料理によって大きさや開き具合で使い分けるバリエーションが少ないことを除けば、質的には国産に負けないと言っていました。

バリエーションが少ないと言いつつ、切り方や調理法で松茸にさまざまな変化をつけるのが炎水さん。
今回も、ぶつ切りや薄切り、針のような細切りなどで食感に変化をつけ、椀物、造り（松茸漬けの鱧だし煎り酒）、揚げ物の餡、炊合せなどに多彩に使われていました。

９月から10月半ばまで、松茸のシーズン真っ盛りに改装で休業に入った炎水さん。
その前にブータン松茸を堪能できてよかったです。
お値段も国産に比べてやさしいですし^^。

改装後はカウンター内に焼き場ができるそうで、炎水の「炎（炭火）」もますます進化するでしょう。期待大です。

《夏メニューのコース〔6月～8月〕》 40,000円〜（税込サ別）
　先付：冬瓜摺流しずんだ豆からすみ蓮根餅
　前菜：芋たこなんきん（小芋、蛸、そうめん南京瓜）
　　〈削りたて本枯れ節ひきたて一番だし〉
　お椀：鱧松茸冬瓜賀茂茄子
　造り：鱧の焼き霜造り鱧松煎り酒もずく
　　　　漬け鮪雲丹海苔佃煮
　　　　噴火湾毛蟹
　焼物：くえ炭火焼
　ＳＰ：ふかひれ唐揚鮑鼈松茸
　お肉：鴨藁焼き蕪
　炊合：鴨雲呑鴨だし冬瓜松茸
　食事：鰻丼香の物モロヘイヤの味噌汁
　　　　手打ち蕎麦辛味おろし
　甘味：マンゴー薄造り

外観

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看板

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テーブル・セッティング

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キンキンに冷えたおしぼり

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ブータン産松茸

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松茸をさまざまな形状に切り分ける

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夏の献立

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先付：冬瓜摺流しずんだ豆からすみ蓮根餅

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前菜：芋たこなんきん（小芋、蛸、そうめん南京瓜）

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削りたて本枯れ節

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削りたて本枯れ節

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蔵囲い昆布本枯本節

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ひきたて一番だし

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ひきたて一番だし

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お椀；鱧松茸冬瓜賀茂茄子

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お椀；鱧松茸冬瓜賀茂茄子

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鱧に炭を当て焼き霜造りに

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造り：鱧の焼き霜造り鱧松煎り酒もずく

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造り：鱧の焼き霜造り鱧松煎り酒もずく

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造り：漬け鮪雲丹海苔佃煮

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造り：漬け鮪雲丹海苔佃煮

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造り：噴火湾毛蟹

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焼物：くえ炭火焼

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焼物：くえ炭火焼

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スペシャリテ（ＳＰ）：ふかひれ唐揚鮑鼈松茸

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スペシャリテ（ＳＰ）：ふかひれ唐揚鮑鼈松茸

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肉料理：鴨藁焼き蕪

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肉料理：鴨藁焼き蕪

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肉料理：鴨藁焼き蕪

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炊合：鴨雲呑鴨だし冬瓜松茸

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炊合：鴨雲呑鴨だし冬瓜松茸

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食事：鰻丼香の物モロヘイヤの味噌汁

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鰻丼香の物

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手打ち蕎麦辛味おろし

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甘味：マンゴー薄造り

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甘味：マンゴー薄造り

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瀧自慢

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松の司

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高砂

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鄙願

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新政

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秋鹿

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吉田蔵 u

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2025/09/28 更新

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5回目

2024/10 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.5 ］
￥60,000～￥79,999

/ 1人

秋の炎水はまさに松茸千変万化！さまざまな食感と調理法で松茸ざんまい

　素材の味を活かすという日本料理の王道から外れることなく、そこにちょっとした食感や香りのアクセントをつけて独自性を生むセンスが絶妙な炎水・伊藤龍亮さんの料理。

　松茸の時期はその真髄が味わえます。
　長野や岩手などの複数の産地、ころ・つぼみ・ひらきといった成長段階、笠や軸などの部位を、その香りや身質で使い分け、薄切り、厚切り、刻み、細切り、裂き、割りとさまざまな切り方で食感の変化をつける。さらにそれらを、焼く、煮る、浸す、炊き込む、蒸す、生のまま使うとさまざまな調理法で仕上げる。まさに千変万化！
　そしてそのどれもが松茸だけでなく合わせた食材の良さをも引き出す王道の日本料理。
　すばらしかったです。

《おまかせコース》
先付：焼き松茸蒸し鮑胡麻豆腐若芽
前菜：季節野菜の八寸
ＳＰ：ふかひれの唐揚げ松茸とむかごの飯蒸し熱々餡かけ
お椀：鱧と松茸
造り：子いか真鯛の松茸お浸し挟み鯛骨と松茸の出汁の煎り酒
焼物：白甘鯛炭火焼
箸休：すだちと松茸の手打蕎麦
炊合：鴨雲呑焼き茄子松茸鴨だし
食事：松茸ご飯（炊き込みと生松茸の２種を合わせて）いくら和牛すき焼き香の物赤だし
甘味：シャインマスカットババロア

外観

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松茸をさまざまな切り方で

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松茸

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松茸

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松茸をさまざまな切り方で

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鯛骨出汁の煎り酒に浸す松茸

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テーブルセッティング

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献立

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焼き松茸蒸し鮑胡麻豆腐若芽

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焼き松茸蒸し鮑胡麻豆腐若芽

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季節野菜の八寸

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季節野菜の八寸① うずら卵茹で落花生豆菜の白あえかぼちゃ・トマト・黒無花果・菊花のお浸し

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季節野菜の八寸② きのこと松の実

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ふかひれ唐揚げ松茸とむかごの飯蒸し熱々餡かけ

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ふかひれ唐揚げ松茸とむかごの飯蒸し熱々餡かけ

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蔵囲い昆布本枯れ節

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削りたて本枯れ節

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できたての一番だし聞香盃で

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鱧と松茸のお椀

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鱧と松茸のお椀

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子いか真鯛の出汁漬け松茸挟み鯛の骨と松茸の出汁の煎り酒で

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子いか真鯛の出汁漬け松茸挟み鯛の骨と松茸の出汁の煎り酒で

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子いか真鯛の出汁漬け松茸挟み鯛の骨と松茸の出汁の煎り酒で

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白甘鯛炭火焼

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白甘鯛炭火焼

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すだちと松茸の手打蕎麦

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すだちと松茸の手打蕎麦

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すだちと松茸の手打蕎麦

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鴨わんたん焼き茄子松茸鴨だし

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鴨わんたん焼き茄子松茸鴨だし

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松茸ご飯炊き込みと生松茸

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松茸ご飯いくら和牛すき焼き香の物味噌汁

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松茸ご飯いくら和牛すき焼き香の物味噌汁

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シャインマスカットババロア

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シャインマスカットババロア

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2024/11/03 更新

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4回目

2023/09 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.3
- | 雰囲気4.3
- | CP4.3
- | 酒・ドリンク4.3 ］
￥30,000～￥39,999

/ 1人

秋の炎水

　相変わらず美味しい。
　今年は松茸が不作とのことで、たまたま入荷があった日で良かったです。

《本日の献立長月》
前菜　野辺地かぶすっぽんと秋のきのこの出汁
　　　淡路鱧賀茂なすすだちの香り
お椀　鮑と松茸のお椀
造り　鯛松茸
　　　新すみいか
焼物　すっぽん炭火焼
箸休　辛味おろし蕎麦
炊合　一口おでん真蛸海老真薯鶉卵鴨つくね
食事　岐阜産米はつしも赤だし
　　　白甘鯛炭火焼きいくら醤油漬
　　　だし茶漬け
甘味　黒いちじく和三盆ジュレがけ
　　　和栗のアイスクリーム

店内松茸

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松茸

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本日の献立長月

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野辺地かぶすっぽんと秋のきのこの出汁

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野辺地かぶすっぽんと秋のきのこの出汁

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野辺地かぶすっぽんと秋のきのこの出汁

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野辺地かぶ用すっぽんと秋のきのこの出汁

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淡路鱧賀茂なすすだちの香り

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淡路鱧賀茂なすすだちの香り

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淡路鱧賀茂なすすだちの香り

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本枯節蔵囲昆布

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本枯節

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一番だし

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一番だし

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鮑と松茸のお椀

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鮑と松茸のお椀

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お造り鯛松茸

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お造り鯛松茸

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お造り鯛松茸

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お造り新すみいか

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お造り新すみいか

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お造り新すみいか

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すっぽん炭火焼

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すっぽん炭火焼

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すっぽん炭火焼

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すっぽん炭火焼

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辛味おろし蕎麦

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辛味おろし蕎麦

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辛味おろし蕎麦

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一口おでん

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一口おでん真蛸海老真薯鶉卵鴨つくね

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一口おでん真蛸海老真薯鶉卵鴨つくね

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岐阜産米はつしも

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岐阜産米はつしも白甘鯛炭火焼きいくら醤油漬香の物赤だし

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岐阜産米はつしもいくら醤油漬

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岐阜産米はつしも卵かけごはん

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出汁茶漬け

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出汁茶漬け

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黒いちじく和三盆ジュレがけ和栗のアイスクリーム

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和栗のアイスクリーム

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黒いちじく和三盆ジュレがけ

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2023/12/02 更新

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3回目

2022/04 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.3
- | 雰囲気4.3
- | CP4.3
- | 酒・ドリンク4.3 ］
￥30,000～￥39,999

/ 1人

今回も、素晴らしかった。大好きなお店です。

　今回も、素晴らしいおだしでした。手を加えすぎずに素材を生かしつつ、さりげなく食感や香りでワンポイント・アクセントをつけるセンスも見事です。大好きなお店です。

《おまかせコース》
蛤だし蒸鮑
焼き蛤焼き筍青海苔
北寄貝醤油焼
雲丹飯蒸し
一番だしを聞香杯で
あいなめのお椀
お造り鯛あおり烏賊
本日使った魚のあら汁白味噌仕立て
金目鯛炭火焼春キャベツ田芹
若竹煮海老
牛すき焼き花山椒白アスパラ
ご飯香の物味噌汁
阿波すず香（すだち×柚子の交配種）のアイス
日向夏
苺大福の桜最中

外観

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蛤だし蒸鮑

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焼き蛤焼き筍青海苔

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北寄貝醤油焼

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雲丹飯蒸し

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削り節昆布

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一番だし

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あいなめ椀

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鯛造り

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鯛造り

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あおり烏賊造り

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本日使った魚のあら汁白味噌仕立て

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金目鯛炭火焼春キャベツ田芹

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若竹煮海老

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白米

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ご飯すき焼き香の物味噌汁

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牛すき焼き花山椒白アスパラ

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阿波すず香（すだち×柚子の交配種）のアイス日向夏苺大福の桜最中

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ジャクソンキュベ744

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洗心

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江戸切子華硝

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ピュリニーモンラッシェ 2019

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黒龍火いら寿

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一白水星

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シャンボールミュジニー 2019

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2022/05/29 更新

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2回目

2022/02 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.3
- | 雰囲気4.3
- | CP4.3
- | 酒・ドリンク4.3 ］
￥30,000～￥39,999

/ 1人

２訪目。本気で好きになりました。

１回目でファンになったと書きましたが、２回目で、もう、まじ惚れです。今、いちばん好きな日本料理店と言って良いです。

お店の売りのだしと炭火焼は、もはや流石としか言いようがないほど極まっています。さらに、どの料理も、手を加え過ぎずに素材の味を活かしつつ、そこにワンポイントで食感や香りのアクセントを加える工夫がされ、センスを感じます。

《だし》
この日いただいたおだしは、蛤だし、鰹と昆布の一番だし、蟹だし、ふぐだしの４種類。

コースの始まりは、昆布と蛤だけで、ほとんど味つけなどはしていないという蛤だし。２口ほどの少量なのに乳白色で椀の底が見えないほど濃厚で、スタートからヤラレました。

しかし本命はやはり一番だしのお椀です。

目の前で鰹節を削るところから始まり、１日かけて抽出したという昆布だしに沈め、雑味が出ないようにそっと濾し、まずは聞香杯（中国茶道で使われるお茶の香りを楽しむための専用の杯）に一口分を注いで、だしの味と香りだけを先に楽しむ…一連の流れは前回と同じです。
何も味つけしていないのに、繊細でありながらしっかりした旨味。飲み干した後も、聞香杯にはだしの良い香りが残っていて楽しめます。

聞香杯で楽しんだ後は、椀種の越前蟹が一番だしの中でしゃぶしゃぶされ、目の前でお椀に仕立てられます。蟹しゃぶも、蟹のお椀も、それぞれ食べたことはありますが、こうして両者が合わさると、蟹しゃぶには一番だしの風味が、お椀のおだしには蟹の風味が加わって、一層美味しいですね。

留椀の味噌汁の蟹だしも、雑炊のふぐだしも、もちろん美味しかったです。

《炭火焼》
脂がのった金目鯛に絶妙な火入れ。皮目はパリッとしているのに、身のほうは箸で軽く押しただけで脂が滲み出てくるほど柔らかくジューシーなミディアム・レア状態。家ではとてもまねできません（あたり前^^;）。

《食感と香りの工夫》
前回も松茸を料理ごとに異なる切り方と食感で楽しませてくれましたが、今回は雲丹の飯蒸しの工夫にシビれました（この一品にはちょっとしたサプライズが仕込まれているので、自分で食べて驚きたい方は次の段落を飛ばして読んでください）。

普通の飯蒸しだと思って口に入れると、ご飯に刻んだ白アスパラが混ぜ込まれていて、まずサクッとした食感に驚きます。サプライズを意図しているのでしょう、ご飯と同じ白色なので気付きにくいです。続いて、白アスパラの仄かな香りと苦味が、雲丹の風味と甘みを相性良く支え、一層高めているのを感じます。一口サイズなのでスペシャリテというには小品ですが、白アスパラが手に入る時期にはこの店の定番になり得る逸品だと思いました。

ほかにも焼き蛤は身を炒ることでカリッとした食感と香ばしさを加えています。白子の蟹味噌餡も、柔らかいもの同士の取り合わせの中で、白子を揚げることで衣が食感のアクセントになっています。金目鯛の炭火焼きに添えられた蓮根のきんぴらには、別に揚げた蓮根のチップスが混ぜられ、２種類の食感を演出しています。こうしたちょっとした変化の付け方が上手いです。

《ふぐ》
6kgサイズのふぐだそうです。
刺身には、定番のぽん酢、浅葱、紅葉おろし、あん肝のほか、塩、すだち、わさびが添えられています。ふぐ刺しを塩とすだちで食べるのは初めてでしたが、ふぐの味をそのまま味わうのには一番の食べ方ですね。店主もおすすめだそうです。

ふぐ刺しにあん肝の組合せは、他店でもよくありますが、ふぐの繊細な旨味と食感がねっとりしたあん肝に塗りつぶされてしまうように感じて、私はあまり好きな食べ方ではありませんでした。しかしこちらではあん肝を細かく叩いてあり、さらにふぐだしなどで伸ばしているのでしょうか、ゆずの風味も加わって特有のねっとり感やくどさがありません。これならふぐの邪魔をせずに肝の旨味だけが加わります。初めてふぐとあん肝を合わせる意味を感じました。

ふぐ皮にはうずらの黄身がまろやかな風味を加えていて美味しかったです。

（おまかせコース）
蛤のおだし焼蛤
ふぐ白子揚げ蟹味噌餡
削り節一枚
一番だし聞香杯に入れて
越前蟹のしゃぶしゃぶ椀
ふぐ刺身・皮
雲丹の飯蒸し　飯には秘密の仕掛けが
口直しトマトダ
金目鯛炭火焼き
ふぐちり若竹煮
ふぐ唐揚げ
釜炊きご飯蟹だしの味噌汁香の物
牛ほほ肉柔らか煮白アスパラ炭火焼
ふぐ雑炊
冷たいきな粉ムース苺汁粉

次も楽しみです。

看板

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店内

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蛤だしと焼き蛤

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ふぐ白子揚げ蟹味噌餡

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目の前で鰹節を削るところから始める

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鰹節と昆布

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まずは鰹節を１枚味わう

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目の前で一番だしが完成

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一番だしを聞香杯に注ぐ

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聞香杯でだしの味と香りを

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だし in 聞香杯

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引いたばかりの一番だしを使ってお椀に

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越前蟹の蟹しゃぶ椀

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黄色いタグは越前蟹の証

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ふぐ刺身ふぐ皮すだち塩わさびあん肝ポン酢紅葉おろし

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ふぐ刺身

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雲丹の飯蒸し飯には秘密の仕掛けが…

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静岡産トマトダ

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静岡産トマトダ

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金目鯛炭火焼き

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ふぐちり若竹煮

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ふぐ唐揚げ

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釜だきご飯

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ご飯牛ほほ肉柔らか煮白アスパラ炭火焼蟹だしの味噌汁香の物

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ふぐ雑炊

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冷たいきな粉ムース苺汁粉

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2022/03/12 更新

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1回目

2021/10 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.0
- | 雰囲気4.0
- | CP4.3
- | 酒・ドリンク4.3 ］
￥30,000～￥39,999

/ 1人

だしが美味しい！いっぺんでファンになりました！

　店名の「炎水」のとおり、「焼き」と「だし」にこだわっているお店です（「炎」は「炭火」、「水」は「だし」だそうです）。

　特にだしはとても優しい味で惹かれました。ごぼうのすり流しの鰹だし、茶碗蒸しのすっぽんだし、お椀の一番だし、煮麺の鱧だし、いずれもすばらしい味わいでした。
　お椀の一番だしは、目の前で削ったばかりの指宿の本枯節と、蔵でじっくり寝かされた利尻昆布で、出す直前にだしをひきます。それを専用につくったという聞香杯（中国茶道で烏龍茶の香りを味わうための杯）に入れて、先ずは味と香りだけを楽しんでもらうという力の入れよう。自信がないとできませんね。お椀として完成するとそこにさらに松茸の味と香りが加わるのですからたまりません。
　だし好きの私としては、いっぺんでファンになりました。

　もう一方の売りの焼きの方もすばらしかったです。鱧の焼霜や焼き松茸、のどぐろ焼きはもちろん、特に鰹の炙りたたきの火入れ具合が絶妙で、サクッとしてパリッとした皮目が最高でした。今まで食べた鰹のたたきの中でも一番美味しかったです。

　この日は時期ということでコースのいたるところで松茸が使われていましたが、品によって刻んだり、くし切りにしたり、手で裂いたり、短冊にスライスしたりと、さまざまな食感を味わえるように工夫されていたのも良かったです。

　派手な演出や目新しい食材や調理法などに頼ることなく、丁寧な仕事と細かい工夫で素材の味を引き出す姿勢は、日本料理の正道を真摯に追い求めているようで、好感を持ちました。私は店主の出身の龍吟よりもこちらの方が好みです。

《おまかせコース： 27,500円》
牛蒡のすり流し鰹だし
すっぽんだしの茶碗蒸し刻み松茸
松茸のフライ
指宿の本枯節
利尻の蔵囲昆布と指宿の本枯の一番だし聞香杯に入れて
毛蟹と松茸のお椀
鱧の焼霜造り焼松茸
蒸鮑
鰹炙りたたき
のどぐろ焼短冊松茸
鱧だし煮麺
和牛松茸
ご飯新いくら鰹白甘鯛香の物留椀
無花果自家製バニラアイス胡麻と和三盆の桃源餅

牛蒡のすり流し鰹だし

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すっぽんだしの茶碗蒸し刻み松茸

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松茸のフライ

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指宿の本枯節

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利尻の蔵囲昆布指宿の本枯節

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だし in 聞香杯

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毛蟹と松茸のお椀

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鱧の焼霜造り焼松茸

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蒸鮑

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鰹炙りたたき

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喉黒焼短冊松茸

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鱧だし煮麺

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和牛松茸

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ご飯新いくら鰹白甘鯛香の物留椀

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甘味：無花果自家製バニラアイス胡麻と和三盆の桃源餅

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2022/03/12 更新

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くまくまごうさんが投稿した炎水（東京/中目黒）の口コミ詳細

炎水中目黒、代官山、恵比寿/日本料理

ジャンルから探す

予算

営業時間

くまくま ごうさんが投稿した炎水（東京/中目黒）の口コミ詳細

炎水中目黒、代官山、恵比寿/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

くまくまごうさんが投稿した炎水（東京/中目黒）の口コミ詳細