くまくまごうさんが投稿した蒼（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

蒼六本木、乃木坂、広尾/イノベーティブ、フレンチ

9回

夜の点数：4.7
- ￥80,000～￥99,999 / 1人
- 料理・味 4.7
  
  |サービス 4.7
  
  |雰囲気 4.7
  
  |CP 4.3
  
  |酒・ドリンク 4.7

9回目

2025/05 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.7
- | 雰囲気4.7
- | CP4.3
- | 酒・ドリンク4.7 ］
￥80,000～￥99,999

/ 1人

《蒼》５月の蒼の食卓

１kgサイズの真鯛１匹丸ごとの旨みを凝縮させたコンソメや、１合のお米に２杯の毛蟹を丸ごと詰め込んだリゾットなど、食材の味を極限まで凝縮させた、ここにしかない蒼の料理。

5月下旬に伺いましたが、小浜の雲丹、蝦夷鮑にホワイトアスパラ、目抜けなど、今回もどれも美味しかったです。
自家製ブリオッシュがいつもにも増してふわふわでした。

《今宵の蒼の食卓》2025年５月
神経〆真鯛のコンソメ
小浜の赤雲丹の冷製フェデリーニ
赤むつのレモングラス藁焼きお米と中国甘酒のヴィネグレットソース
蝦夷鮑ホワイトアスパラガス自家製バター
赤座海老の炭焼きビスク自家製ブリオッシュ
毛蟹のリゾット
新玉ねぎのムースフルーツトマトのジュレ
目抜けのアクアパッツァ
ハールレモネのグラニテ
但馬玄牛の炭火焼グリーンアスパラガス
天使音マスクメロン
カカオのガナッシュとジュレ
比内地鶏卵と赤酒のアイスクリーム
自家製のシュークリームとカヌレエスプレッソ

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神経〆真鯛のコンソメ

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小浜の赤雲丹の冷製フェデリーニ

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小浜の赤雲丹の冷製フェデリーニ

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赤むつのレモングラス藁焼きお米と中国甘酒のヴィネグレットソース

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赤むつのレモングラス藁焼きお米と中国甘酒のヴィネグレットソース

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蝦夷鮑ホワイトアスパラガス自家製バター

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蝦夷鮑ホワイトアスパラガス自家製バター

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蝦夷鮑ホワイトアスパラガス自家製バター

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自家製ブリオッシュ

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赤座海老の炭焼きビスク自家製ブリオッシュ

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赤座海老の炭焼きビスク自家製ブリオッシュ

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赤座海老の炭焼きビスク自家製ブリオッシュ

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毛蟹

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１合の米に丸ごと２杯の毛蟹

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毛蟹のリゾット

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毛蟹のリゾット

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毛蟹のリゾット

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新玉ねぎのムースフルーツトマトのジュレ

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目抜け

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目抜けのアクアパッツァ

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目抜けのアクアパッツァ

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ハールレモネのグラニテ

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但馬玄

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但馬玄牛の炭火焼グリーンアスパラガス

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但馬玄牛の炭火焼グリーンアスパラガス

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天使音マスクメロン

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カカオのガナッシュとジュレ

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比内地鶏卵と赤酒のアイスクリーム

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自家製のシュークリームとカヌレエスプレッソ

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《今宵の蒼の食卓》2025年５月

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ドリンクメニュー

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2025/06/21 更新

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8回目

2025/01 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク4.6 ］

祝食べログGold ３年連続受賞

食べログGold ３年連続受賞おめでとうございます。

魚介の旨みを究極まで凝縮する独創的な蒼の料理。
スペシャリテの真鯛のコンソメや赤座海老のビスク、蟹のリゾットなど、塩などの調味料すらほとんど使わず、素材の持つ旨味と塩味だけを極限まで凝縮させた定番の品々は、何回食べても驚きと感動があります。

赤貝の冷製フェデリーニも初めていただきましたが、鮨だけでなくパスタにしても美味しいのですね。

【今宵の蒼の食卓（2025年1月）】
神経〆真鯛のコンソメ
赤貝の冷製フェデリーニ
神経〆めじ鮪の藁焼きお米と中国甘酒のヴィネグレットソース
３年熟成北あかりのグラタン冬トリュフ
赤座海老の炭火焼きビスク
ずわい蟹のリゾット
新玉葱のムースフルーツトマトのジュレ
金目鯛のアクアパッツァ大浦太牛蒡
柚子のグラニテ
但馬玄牛の炭火焼月光百合根
苺のスープ
カカオのガナッシュとジュレ
比内地鶏卵と赤酒のアイスクリーム
シュークリームカヌレ
コーヒー

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真鯛

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神経〆真鯛のコンソメ

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赤貝

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赤貝の冷製フェデリーニ

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赤貝の冷製フェデリーニ

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神経〆めじ鮪の藁焼きお米と中国甘酒のヴィネグレットソース

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神経〆めじ鮪の藁焼きお米と中国甘酒のヴィネグレットソース

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３年熟成北あかりのグラタン

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３年熟成北あかりのグラタン冬トリュフ

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赤座海老の炭火焼き

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赤座海老の炭火焼きビスク

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赤座海老の炭火焼き

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リゾット用ずわい蟹

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リゾット用ずわい蟹

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ずわい蟹のリゾット

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ずわい蟹のリゾット

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新玉葱のムースフルーツトマトのジュレ

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金目鯛を焼く

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金目鯛のアクアパッツァ大浦太牛蒡

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金目鯛のアクアパッツァ大浦太牛蒡

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柚子のグラニテ

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但馬玄牛

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月光百合根３年熟成北あかり冬トリュフ大浦太牛蒡

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但馬玄牛の炭火焼月光百合根

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但馬玄牛の炭火焼月光百合根

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苺のスープ

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カカオのガナッシュとジュレ

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花の香酒造の赤酒アイスクリーム用

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比内地鶏卵と赤酒のアイスクリーム

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シュークリームカヌレコーヒー

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2025/02/14 更新

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7回目

2024/09 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4.6 ］
～￥999

/ 1人

初秋の蒼の食卓

　いつもながら圧倒される美味しさ。私の舌でははっきりとは捉えきれませんが、ますます研ぎ澄まされていっている感すらあります。
　蒼菓（souka）というスイーツのコースのお店を始めたそうで、すでに連日満席とのこと。蒼はデザートや自家製の小菓子も美味しいので、蒼菓（souka）さんにも行ってみたいです。

《おまかせコース》
鱧のコンソメ松茸
新いくらの冷製フェデリーニ
北あかりのグラタントリュフ
鰆藁焼きお米と中国甘酒のヴィネグレットソース
赤座海老ビスク
噴火湾の毛蟹のリゾット
とうもころこし"ピュアホワイトスペシャル"の冷製スープ
九絵やまどり茸
プラム"大石早生"のグラニテ
但馬玄舞茸
地頭鶏と地蛤のリゾットこんとび海苔
天使音マスクメロン
比内地鶏卵と赤酒のアイスクリーム
小菓子とコーヒー

外観

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入口

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テーブルセッティング

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献立

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鱧のコンソメ松茸

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鱧のコンソメ松茸

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鱧のコンソメ松茸

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新いくらの冷製フェデリーニ

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新いくらの冷製フェデリーニ

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新いくらの冷製フェデリーニ

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北あかりのグラタン

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北あかりのグラタントリュフ

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北あかりのグラタントリュフ

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北あかりのグラタントリュフ

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鰆藁焼きお米と中国甘酒のヴィネグレットソース

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鰆藁焼きお米と中国甘酒のヴィネグレットソース

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鰆藁焼きお米と中国甘酒のヴィネグレットソース

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赤座海老ビスク

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赤座海老ビスク

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赤座海老

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ビスク

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噴火湾の毛蟹のリゾット

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噴火湾の毛蟹のリゾット

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噴火湾の毛蟹のリゾット

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とうもころこし"ピュアホワイトスペシャル"の冷製スープ

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九絵やまどり茸

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九絵やまどり茸

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九絵やまどり茸

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プラム"大石早生"のグラニテ

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但馬玄舞茸

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但馬玄舞茸

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但馬玄舞茸

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地頭鶏と地蛤のリゾットこんとび海苔

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地頭鶏と地蛤のリゾットこんとび海苔

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地頭鶏と地蛤のリゾットこんとび海苔

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天使音マスクメロン

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比内地鶏卵と赤酒のアイスクリーム

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小菓子とコーヒー

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2024/10/25 更新

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6回目

2024/04 訪問

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

春の蒼の食卓

　食材の美味さを極限まで突きつめた、ここでしか味わえない蒼さんの料理。今回も美味しかったです。

　蒼さんは基本のメニュー構成は年間を通じて大きく変わりませんが、そこに春には花山椒、筍、白アスパラなど、季節の味がアクセントとして加わります。毎回、「何度食べても美味しい！」という感動と「今しかない季節の味に出会えた！」という喜びの両方があって飽きません。

《今宵の蒼の食卓》 2024年４月
神経〆真鯛のコンソメ
北紫雲丹の冷製フェデリーニ
黒鮑白アスパラ自家製バター
神経〆桜鱒の藁焼きお米と甘酒のソース花山椒
赤座海老ビスク
毛蟹のリゾット
新玉葱のムース
神経〆赤むつアクアパッツァ
ハールレモネのグラニテ
但馬玄筍姬皮のジュ花山椒
地頭鶏と地蛤のリゾットこんとび海苔
天使音メロン
比内地鶏卵と赤酒のアイスクリーム
自家製シュークリームとカヌレエスプレッソ

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神経〆真鯛のコンソメ

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北紫雲丹の冷製フェデリーニ

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北紫雲丹の冷製フェデリーニ

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黒鮑白アスパラ自家製バター

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黒鮑白アスパラ自家製バター

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黒鮑白アスパラ自家製バター

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黒鮑白アスパラ自家製バター

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神経〆桜鱒の藁焼きお米と甘酒のソース花山椒

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神経〆桜鱒の藁焼きお米と甘酒のソース花山椒

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神経〆桜鱒の藁焼きお米と甘酒のソース花山椒

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赤座海老ビスク

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赤座海老ビスク

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赤座海老ビスク

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毛蟹のリゾット

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毛蟹のリゾット

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毛蟹のリゾット

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新玉葱のムース

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神経〆赤むつアクアパッツァ

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神経〆赤むつアクアパッツァ

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神経〆赤むつアクアパッツァ

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ハールレモネのグラニテ

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但馬玄筍姬皮のジュ

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但馬玄筍姬皮のジュ

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但馬玄筍姬皮のジュ

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地頭鶏と地蛤のリゾットこんとび海苔

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地頭鶏と地蛤のリゾットこんとび海苔

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地頭鶏と地蛤のリゾットこんとび海苔

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天使音メロン

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比内地鶏卵と赤酒のアイスクリーム

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自家製シュークリームとカヌレエスプレッソ

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2024/09/07 更新

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5回目

2023/09 訪問

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

美味さが凝縮。

　さすが食べログ・ゴールド（遅くなりましたがおめでとうございます）。
　今回もたいへん美味しかったです。

《今宵の蒼の食卓》
鱧と松茸のコンソメ
愛媛の赤うにと蛤だしの冷製フェデリーニ
黒鮑肝と自家製バターのソース
縞あじの藁焼きお米と中国甘酒のソース
赤座海老ビスク
毛蟹のリゾット
赤パプリカのムース
白甘鯛とポルチーニのアクアパッツァ
白桃のグラニテ
但馬玄の炭火焼舞茸のロースト
煮えばなのリゾット地頭鶏と蛤のだし
神経締めの新いくら
天使音マスクメロン
赤酒のアイスクリーム
小菓子自家製シュークリームとカヌレ
珈琲

蒼

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今宵の蒼の食卓

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鱧と松茸のコンソメ

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鱧と松茸のコンソメ

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愛媛の赤うにと蛤だしの冷製フェデリーニ

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愛媛の赤うにと蛤だしの冷製フェデリーニ

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福井黒鮑

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黒鮑肝と自家製バターのソース

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黒鮑肝と自家製バターのソース

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縞あじの藁焼きお米と中国甘酒のソース

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縞あじの藁焼きお米と中国甘酒のソース

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赤座海老ビスク

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赤座海老ビスク

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毛蟹のリゾット

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毛蟹のリゾット

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赤パプリカのムース

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白甘鯛とポルチーニのアクアパッツァ

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白甘鯛とポルチーニのアクアパッツァ

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白桃のグラニテ

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但馬玄の炭火焼舞茸のロースト

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但馬玄の炭火焼舞茸のロースト

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煮えばなのリゾット地頭鶏と蛤のだし

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煮えばなのリゾット地頭鶏と蛤のだし

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煮えばなのリゾット神経締めの新いくら

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煮えばなのリゾット神経締めの新いくら

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天使音マスクメロン

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赤酒のアイスクリーム

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小菓子自家製シュークリームとカヌレコーヒー

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2023/11/23 更新

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4回目

2023/04 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4.5 ］

外観

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真鯛のコンソメ

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真鯛のコンソメ

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キャビアの冷製フェデリーニ

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キャビアの冷製フェデリーニ

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白アスパラガスオランデーズソース

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白アスパラガスオランデーズソース

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桜ますの藁焼き米と中国甘酒のソース花山椒

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桜ますの藁焼き米と中国甘酒のソース花山椒

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赤座海老炭焼きビスク

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赤座海老炭焼き

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赤座海老ビスク

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毛蟹のリゾット

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毛蟹のリゾット

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新玉ねぎのムース

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新玉ねぎのムース

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赤甘鯛本日の仕立て

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赤甘鯛本日の仕立て

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紅八朔のグラニテ

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但馬玄と筍の炭火焼花山椒

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但馬玄と筍の炭火焼花山椒

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地頭鶏と地蛤のリゾット

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天使音マスクメロン

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比内地鶏卵と花の香酒造赤酒のアイスクリーム

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比内地鶏卵と花の香酒造赤酒のアイスクリーム

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自家製のシュークリームとカヌレコーヒー

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今宵の蒼の食卓

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2025/06/21 更新

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3回目

2022/11 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.3
- | 雰囲気4.3
- | CP4.3
- | 酒・ドリンク4.5 ］

食材の美味さを極限まで突きつめた料理！

　食材の美味さを極限まで突きつめた蒼さんの料理。今回も感動的に美味しかったです。

《今宵の蒼の食卓》2022年11月
鱧のコンソメ
いくらの冷製フェデリーニ
神経締めの鰤お米と中国甘酒のソース
赤座海老ビスクとともに
ずわい蟹のリゾット
３年熟成キタアカリ椎茸黒トリュフ
パプリカのムース
地金目鯛本日の仕立て
熟成プルーンとソーテルヌのグラニテ
煮えばなのリゾット川俣シャモと一山いけすの地蛤のスープ
天使音マスクメロン
ジャージーミルクのアイスクリーム
自家製シュークリームとカヌレ珈琲

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鱧のコンソメ

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いくらの冷製フェデリーニ

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神経締めの鰤お米と中国甘酒のソース

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赤座海老ビスク

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ずわい蟹のリゾット

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ずわい蟹のリゾット

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３年熟成キタアカリ椎茸黒トリュフ

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３年熟成キタアカリ椎茸黒トリュフ

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パプリカのムース

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地金目鯛本日の仕立て

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地金目鯛本日の仕立て

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熟成プルーンとソーテルヌのグラニテ

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但馬玄の炭火焼

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但馬玄の炭火焼

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煮えばなのリゾット川俣シャモと一山いけすの地蛤のスープ

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煮えばなのリゾット川俣シャモと一山いけすの地蛤のスープ

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天使音マスクメロン

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天使音マスクメロン

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ジャージーミルクのアイスクリーム

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自家製シュークリームとカヌレ珈琲

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今宵の蒼の食卓 2022年11月

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2024/09/07 更新

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2回目

2022/07 訪問

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

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鱧のコンソメ

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北紫雲丹冷製フェデリーニ

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北紫雲丹冷製フェデリーニ

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伊良湖の岩牡蠣のムニエル

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伊良湖の岩牡蠣のムニエル

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赤座海老ビスク

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赤座海老ビスク

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毛蟹のリゾット

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毛蟹のリゾット

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黒鮑空豆

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黒鮑空豆

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スーパースイートコーン"ラベルラドーロ"のスープ

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稲取地金目鯛

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稲取地金目鯛

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甘夏のグラニテ

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但馬玄の炭火焼京加茂茄子

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但馬玄の炭火焼京加茂茄子

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一口カレー

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一口カレー

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天使音マスクメロンのスープ

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ジャージーミルクのアイスクリーム

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カヌレシュークリーム

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今宵の蒼の食卓

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2025/06/21 更新

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1回目

2022/03 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.3
- | 雰囲気4.3
- | CP4.5
- | 酒・ドリンク4.5 ］
￥60,000～￥79,999

/ 1人

「凝縮の料理」の衝撃。

食材そのものの味を尊重する店というレビューを見て、和食の技法を活かしたフレンチをイメージして伺いました。
・・・違いました。
フランス料理のような「足し算」の料理でも、日本料理のような「引き算」の料理でもない。あえて言えば、「凝縮」の料理でしょうか。

真鯛の旨味を凝縮したコンソメ。赤座海老の炭火焼には海老の旨みを凝縮したビスク。毛蟹の旨味を凝縮したリゾット。玉ねぎの旨みを凝縮したムース。筍の姫皮を煮詰めて筍の風味を凝縮したソース。
フランス料理のように一つの食材にまた別の食材や味を「足し合わせ」ていくのではなく、一つ一つの食材それ自体の味を追求するという点だけ見れば、日本料理と似ています。しかし、日本料理のように食材から味を「引き出す」というよりは、食材にさらに同じ食材の味を重ねて詰め込んで「凝縮させる」と表現する方が適切だと思います。

その味は、衝撃の一言。強烈な旨味が襲ってきます。
普通、これだけ強烈な旨味の品々が続くと舌が疲れそうなものですが、不思議とそれもありません。
すごいお店が出てきたものです。

《本日のコース》　30,000円（税サ別）
真鯛のコンソメ
白アスパラガスオランデーズソース
めじ鮪お米と中国甘酒のソース
赤座海老ビスク
毛蟹のリゾット
黒鮑北あかり自家製バターと鮑ブイヨンのソース
新玉葱のムース
真鯛筍筍姫皮のソース
ハールレモネのグラニテ
但馬玄の炭火焼花山椒百合根のパン包焼
但馬玄のビーフカレー
紅ほっぺのスープ
ジャージーミルクのアイスクリーム
シュークリームコーヒー

《ワインペアリング》　フル 18,000円／ハーフ 12,000円（税サ別）
☆シャンパーニュ, ジャクソンキュベ742
☆フィデス 2018, エリックモルガ
☆ムルソーペリエール 2017, アルベール・グリヴォ
☆コルトン・シャルルマーニュ 2017, ブシャール・ペール・エ・フィス
☆エルミタージュ・ブランシュヴァリエ・ドゥ・ステランベルグ 2001, ポール・ジャブレ・エネ
☆シャンパーニュ, アンリオキュベ・エメラ 2006
☆シャルム・シャンベルタン 2014, コンフュロン・コトティド
☆食後酒（シャトー・ディケム、エグリ・ウーリエラタフィア・ド・シャンパーニュ等から１つ）

《ワインペアリングスペシャル》　フル 45,000円／ハーフ 30,000円（税サ別）
★シャンパーニュ, アンリオキュベ・エメラ 2006
★クロ・ド・ラ・クレ・ド・セラン 2001, ニコラ・ジョリー
★ムルソークロ・デ・ペリエール 2018, アルベール・グリヴォ
★コルトン・シャルルマーニュ 2017, ブシャール・ペール・エ・フィス
★エルミタージュ・ブランシュヴァリエ・ドゥ・ステランベルグ 2001, ポール・ジャブレ・エネ
★バタール・モンラッシェ 2018, ジョセフ・コラン
★ミュジニー 2006, コント・ジョルジュ・ド・ヴォギュエ
★食後酒（シャトー・ディケム、エグリ・ウーリエラタフィア・ド・シャンパーニュ等から１つ）
・・・ヴォギュエのミュジニーがペアリングで味わえるなんて驚きです。

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品書き

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真鯛のコンソメ

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白アスパラガスオランデーズソース

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めじ鮪お米と中国甘酒のソース

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赤座海老ビスク

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毛蟹のリゾット

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黒鮑北あかり自家製バターと鮑ブイヨンのソース

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新玉葱のムース

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真鯛筍筍姫皮のソース

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ハールレモネのグラニテ

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但馬玄の炭火焼花山椒百合根のパン包焼

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但馬玄の炭火焼花山椒百合根のパン包焼

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但馬玄のビーフカレー

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紅ほっぺのスープ

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ジャージーミルクのアイスクリーム

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シュークリームコーヒー

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☆シャンパーニュ, ジャクソンキュベ742

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★シャンパーニュ, アンリオキュベ・エメラ 2006

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☆フィデス 2018, エリックモルガ

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★クロ・ド・ラ・クレ・ド・セラン 2001, ニコラ・ジョリー

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☆ムルソーペリエール 2017, アルベール・グリヴォ

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★ムルソークロ・デ・ペリエール 2018, アルベール・グリヴォ

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☆★コルトン・シャルルマーニュ 2017, ブシャール・ペール・エ・フィス

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☆★エルミタージュ・ブランシュヴァリエ・ドゥ・ステランベルグ 2001, ポール・ジャブレ・エネ

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☆シャンパーニュ, アンリオキュベ・エメラ 2006

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★バタール・モンラッシェ 2018, ジョセフ・コラン

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☆シャルム・シャンベルタン 2014, コンフュロン・コトティド

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★ミュジニー 2006, コント・ジョルジュ・ド・ヴォギュエ

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☆★シャトー・ディケム 1994

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☆★ラタフィア・ド・シャンパーニュ, エグリ・ウーリエ

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2022/04/23 更新

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くまくまごうさんが投稿した蒼（東京/六本木）の口コミ詳細

蒼六本木、乃木坂、広尾/イノベーティブ、フレンチ

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蒼（東京/六本木）の口コミ詳細

蒼六本木、乃木坂、広尾/イノベーティブ、フレンチ

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蒼（東京/六本木）の口コミ詳細