くまくまごうさんが投稿した豪龍久保（東京/六本木）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

豪龍久保乃木坂、六本木、広尾/日本料理

8回

夜の点数：4.8
- ￥60,000～￥79,999 / 1人
- 料理・味 4.8
  
  |サービス 4.7
  
  |雰囲気 4.7
  
  |CP 4.3
  
  |酒・ドリンク 4.7

8回目

2025/03 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.7
- | 雰囲気4.7
- | CP4.3
- | 酒・ドリンク4.7 ］
￥60,000～￥79,999

/ 1人

弥生の豪龍久保春の走りと冬の名残り

３月下旬にお伺いしました。
蟹、ふぐ、筍、花山椒と、冬の名残りと春の走りの両方の食材を最高の調理でいただき、とても幸せでした。
いつ来ても旬の最高の味をいただける大好きなお店です。

《おまかせコース》 60,000円（税込サ別）
　ふぐ白子の茶碗蒸し
　蛤の天ぷらの飯蒸し花山椒
　焼ずわい蟹
　ずわい蟹のフライ
　めじまぐろ焼き霜造り
　物集女の筍のお椀
　のどぐろ炭火焼ほうずき
　ふぐの唐揚げ
　手打ち蕎麦わさび菜
　但馬玄牛と花山椒のしゃぶしゃぶ
　筍ご飯香の物もろこ味噌汁
　苺とちあいか丹波黒豆シャンパンゼリー

内観

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内観

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テーブル・セッティング

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ふぐ白子の茶碗蒸し

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ふぐ白子の茶碗蒸し

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蛤の天ぷらの飯蒸し花山椒

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蛤の天ぷらの飯蒸し花山椒

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ずわい蟹

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焼きずわい蟹

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焼きずわい蟹

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焼きずわい蟹

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焼きずわい蟹

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ずわい蟹のフライ

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ずわい蟹のフライ

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めじまぐろ焼き霜造り

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めじまぐろ焼き霜造り

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物集女の筍のお椀

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物集女の筍のお椀

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のどぐろ炭火焼ほうずき

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のどぐろ炭火焼ほうずき

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ふぐの唐揚げ

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ふぐの唐揚げ

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手打ち蕎麦わさび菜

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手打ち蕎麦わさび菜

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但馬玄牛と花山椒のしゃぶしゃぶ

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但馬玄牛と花山椒のしゃぶしゃぶ

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但馬玄牛と花山椒のしゃぶしゃぶ

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但馬玄牛と花山椒のしゃぶしゃぶ

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但馬玄牛と花山椒のしゃぶしゃぶ

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筍ご飯

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筍ご飯

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筍ご飯香の物もろこ味噌汁

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筍ご飯

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苺とちあいか丹波黒豆シャンパンゼリー

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新政 N-Type 2025

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新政タンジェリン福ノ華 2023 直汲み（左）レギュラー（右）

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産土穂増（左）山田錦（右）

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仙禽無垢

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2025/04/12 更新

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7回目

2024/11 訪問

夜の点数：4.7
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］

晩秋の豪流久保

　11月上旬、ちょうど終いの松茸と出始めの蟹の両方がいただけてラッキーでした。ほかにも戻り鰹、秋刀魚、新いくら、栗、銀杏、舞茸と、季節の美味を、最高の調理でいただきました。大満足です。

《季節のおまかせ》
松茸の茶碗蒸し
小布施栗の飯蒸し
雌貝鮑蓮根銀杏揚げ物
背子蟹甲羅盛
松葉蟹と松茸のお椀
戻り鰹造り
きんきと芹の焼き浸し
舞茸蕎麦
但馬玄と松茸のすき焼き
秋刀魚ご飯新いくら香の物味噌汁
ラ・フランス
（2024年11月/60,000円（税込サ別））

行燈

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松茸の茶碗蒸し

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小布施栗の飯蒸し

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雌貝鮑蓮根銀杏揚げ物

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背子蟹甲羅盛中には内子と外子がたっぷり

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背子蟹甲羅盛中には内子と外子がたっぷり

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松葉蟹と松茸のお椀

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戻り鰹造り

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きんきと芹の焼き浸し

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舞茸蕎麦

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但馬玄と松茸のすき焼き

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秋刀魚ご飯

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秋刀魚ご飯新いくら香の物味噌汁

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ラ・フランス

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2024/11/23 更新

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6回目

2024/04 訪問

夜の点数：4.8
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］

豪流久保の春筍と花山椒

　最高級の京都産白子筍。久保さんは「お客さんには白子筍は淡すぎて筍らしくないと不評」と言っていましたが、私は久保さんでいただだくなら断然、白子筍派です（普通の筍も好きですが）。
　筍、うすい豆、ふき、もろこ、蛤、そして花山椒と、春の最高の味をいただきました。

《季節のおまかせ》 60,000円（税込サ別）
うすい豆の茶碗蒸し
ふきの飯蒸し
もろこ焼き
ふぐ唐揚げ
あおり烏賊ばちこ
筍と蛤のお椀
赤むつ新たまねぎ
筍蕎麦
吉野の花山椒但馬玄しゃぶしゃぶ
筍ご飯もろこ甘露煮香の物味噌汁
苺

行燈

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うすい豆の茶碗蒸し

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うすい豆の茶碗蒸し

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ふきの飯蒸し

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ふきの飯蒸し

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もろこ

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もろこ

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ふぐ唐揚げ

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ふぐ唐揚げ

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あおり烏賊ばちこ

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あおり烏賊ばちこ

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筍と蛤のお椀

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筍と蛤のお椀

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赤むつ新たまねぎ

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赤むつ新たまねぎ

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筍蕎麦

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筍蕎麦

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吉野の花山椒但馬玄

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但馬玄

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吉野の花山椒

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吉野の花山椒但馬玄しゃぶしゃぶ

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吉野の花山椒但馬玄しゃぶしゃぶ

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吉野の花山椒但馬玄しゃぶしゃぶ

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筍ご飯

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筍ご飯もろこ甘露煮香の物味噌汁

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筍ご飯

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もろこ甘露煮

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苺

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2024/09/18 更新

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5回目

2023/10 訪問

夜の点数：4.8
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］

豪流久保の秋松茸と秋刀魚

　松茸のお椀、焼き松茸、松茸ご飯。この３つはどうしても食べたくて、通常コースに価格を少し上乗せしてお願いしました。
　松茸ご飯は薄切りにした松茸を最後に入れて蒸らすスタイル。松茸を一緒に炊き込むのに比べてご飯の方は淡い仕上がりですが、久保さんの松茸の質の良さをより味わえます。
　戻り鰹や名残の鮎、名物の骨抜き秋刀魚（焼いた秋刀魚の骨を抜いてわたを詰め直したもの）も美味しかったです。

《特注コース》
小布施栗の飯蒸し
焼き松茸岩手産
戻り鰹皮炙り
松茸と白甘鯛のお椀
なごり鮎唐揚げ
黒いちじく白和え
骨抜き秋刀魚
へべす蕎麦
のどぐろ焼き浸し
松茸ご飯
シャインマスカット巨峰

小布施栗の飯蒸し

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小布施栗の飯蒸し

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焼き松茸岩手産

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焼き松茸岩手産

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戻り鰹皮炙り

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戻り鰹皮炙り

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松茸と白甘鯛のお椀

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松茸と白甘鯛のお椀

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なごり鮎唐揚げ

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なごり鮎唐揚げ

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黒いちじく白あえ

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黒いちじく白和え

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骨を抜いた秋刀魚

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骨を抜いた秋刀魚

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へべす蕎麦

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へべす蕎麦

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のどぐろ焼き浸し

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のどぐろ焼き浸し

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松茸ご飯用松茸

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松茸ご飯味噌汁香の物

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松茸ご飯

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シャインマスカット巨峰

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2024/09/18 更新

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4回目

2022/12 訪問

夜の点数：4.7
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］

豪龍久保の蟹

　蟹の季節になりましたね。
　最高の食材にこだわる豪龍久保さん、蟹ももちろん最高級です（値段も最高級ですが^^;）。松葉蟹（雄）の焼き蟹やしゃぶしゃぶがおいしいのはもちろん、背子蟹（雌）の甲羅盛もため息が出るほど美しく、内子・外子たっぷりです。
　昨年のものですが、献立と写真を載せておきます。

《季節のおまかせ》
鰻の飯蒸し
松葉蟹焼き蟹
松葉蟹しゃぶしゃぶ
太刀魚と銀杏揚げ物
鰆焼き霜造り
九絵と京小蕪お椀
背子蟹甲羅盛
但馬玄のすき焼き
からすみ蕎麦
松葉蟹の炊き込みご飯
大なめこの味噌汁
ル・レクチェラ・フランスおけさ柿ジュレがけ

鰻の飯蒸し

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松葉蟹

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松葉蟹焼き蟹

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松葉蟹焼き蟹

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松葉蟹しゃぶしゃぶ

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太刀魚銀杏揚げ物

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太刀魚銀杏揚げ物

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鰆焼き霜造り

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鰆焼き霜造り

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九絵と京小蕪のお椀

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背子蟹甲羅盛

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背子蟹甲羅盛

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但馬玄のすき焼き

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但馬玄のすき焼き

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からすみ蕎麦

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からすみ蕎麦

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松葉蟹の炊き込みご飯

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松葉蟹の炊き込みご飯大なめこの味噌汁

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松葉蟹の炊き込みご飯

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大なめこの味噌汁

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ル・レクチェラ・フランスおけさ柿ジュレがけ

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ル・レクチェラ・フランスおけさ柿ジュレがけ

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2023/12/09 更新

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3回目

2022/10 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.3
- | 雰囲気4.3
- | CP3.7
- | 酒・ドリンク4.3 ］
￥60,000～￥79,999

/ 1人

新銀杏と唐墨の飯蒸し

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松茸

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きす赤万願寺舞茸天麩羅

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松茸毛蟹蕪お椀

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松茸毛蟹蕪お椀

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鯛鮑造り

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鯛鮑造り

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鯛鮑造り

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秋刀魚骨抜き

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秋刀魚骨抜き

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いちじく白和え

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いちじく白和え

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鮎唐揚げ

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鮎唐揚げ

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牛松茸

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牛松茸

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へべすとなめこの蕎麦

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へべすとなめこの蕎麦

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枝豆ご飯

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枝豆ご飯鰻八幡巻きんぴら茄子漬物味噌汁

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枝豆ご飯鰻八幡巻きんぴら

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鰻八幡巻

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シャインマスカット

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2023/12/09 更新

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2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
- | CP3.7
- | 酒・ドリンク4.3 ］
￥60,000～￥79,999

/ 1人

最高の食材と、最高の技術

　今回も、最高の食材を、最高の技術でいただきました。
　吉野（奈良）と美山（京都）の花山椒の食べ比べとか、贅沢すぎる・・・。100gあたり数万円だとか・・・。吉野の方は刺激は穏やかだけど香りが良く、美山の方はビリビリ痺れて刺激的でした。

《季節のおまかせ》
賀茂茄子煮浸し
からすみ餅
太刀魚唐揚げ
桜鱒の照り焼ききたあかり花山椒
あおり烏賊半生ばちこ
うすい豆の豆腐と蛤のお椀
のどぐろ焼新玉ねぎほおずき
但馬玄と花山椒（吉野、美山）のしゃぶしゃぶ
蕗蕎麦
筍ご飯香の物味噌汁
黒豆ムース

賀茂茄子煮浸し

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賀茂茄子煮浸し

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からすみ餅

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太刀魚唐揚げ

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桜鱒照り焼ききたあかり花山椒

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桜鱒照り焼ききたあかり花山椒

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あおり烏賊半生ばちこ

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あおり烏賊半生ばちこ

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うすい豆の豆腐と蛤のお椀

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うすい豆の豆腐と蛤のお椀

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のどぐろ焼新玉ねぎほおずき

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のどぐろ焼新玉ねぎほおずき

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但馬玄と花山椒（吉野）

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但馬玄と花山椒（吉野）のしゃぶしゃぶ

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但馬玄と花山椒（吉野）のしゃぶしゃぶ

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但馬玄と花山椒（美山）

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但馬玄と花山椒（美山）のしゃぶしゃぶ

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但馬玄と花山椒（美山）のしゃぶしゃぶ

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蕗蕎麦

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蕗蕎麦

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筍ご飯

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筍ご飯香の物味噌汁

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筍ご飯

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黒豆ムース

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亜麻猫

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産土

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仙禽

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シャサーニュ・モンラッシェ（赤）

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十四代

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2022/05/29 更新

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1回目

2021/11 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.3
- | 雰囲気4.3
- | CP3.7
- | 酒・ドリンク4.3 ］
￥60,000～￥79,999

/ 1人

最高の食材と、最高の技術。

食材は、都内でも最高水準だと思います。
料理は、手を加えすぎずに、焼いただけ、炊いただけ、揚げただけといったシンプルなものが多いです。味付けも控えめな薄味です。しかし基本的な１つ１つの技術が高く、焼きものの火入れ加減や、炊きもののだしの含ませ方はもちろん、あしらいや薬味などの細部にいたるまで、細心の注意が払われています。結果として、食材の良さを最大限に引き出しています。
日本料理のあり方の１つの姿だと思います。

移転して空間の使い方が広く贅沢になりました。特に広々とした白木の一枚板のカウンターは圧巻です（広すぎてカウンターの向こうから手を伸ばすのが大変そうですがw）。器の素晴らしさも移転前から変わりません。

移転と前後して６万円のコースに一本化され、気軽に伺える値段ではなくなってしまいましたが、「この季節はあの食材が食べたい」と思ったときに真っ先に頭に浮かぶ店であり、季節ごとに行くかどうか煩悶することになりそうです。幸い（？）移転して間もないことと新たな価格設定もあってか、現時点ではまだ比較的予約がとりやすいので、悩み迷う時間の余裕はありそうですが（笑）。

なお、私が伺ったときには看板などが一切出ておらず少し迷いましたのでご注意を。看板は今後も出さないかもしれないと言っていました。

（参考）移転前のページはこちら
https://tabelog.com/tokyo/A1306/A130602/13156859/

からすみ飯蒸し

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柿の白あえ

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津居山蟹爪

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爪しゃぶ

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津居山蟹脚

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焼き蟹

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海老芋原木椎茸銀杏

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造り

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鰆叩き

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椀もの津居山蟹

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焼きもの

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背子蟹甲羅盛

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背子蟹甲羅盛

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白甘鯛

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すだち蕎麦

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蟹飯

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蟹飯留椀香物

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蟹飯

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水菓子ルレクチェ

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高砂

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みむろ杉

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伯楽星

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十四代

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2022/03/03 更新

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くまくまごうさんが投稿した豪龍久保（東京/六本木）の口コミ詳細

豪龍久保乃木坂、六本木、広尾/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豪龍久保（東京/六本木）の口コミ詳細

豪龍久保乃木坂、六本木、広尾/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豪龍久保（東京/六本木）の口コミ詳細