eb2002621さんが投稿したHIGASHITANI （大阪/東梅田）の口コミ詳細 [食べログ]

この口コミは、eb2002621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

閉店HIGASHITANI 大江橋、東梅田、淀屋橋/ジビエ料理、イノベーティブ

10回

夜の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0
昼の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

10回目

2025/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season10

2025年4月。
おひとり様でHIGASHITANIさんへ٩( 'ω' )و
（おひとり続きで申し訳ないです。汗）

コースの流れは大きく変わる訳ではないですが、
お客さんに合わせてグラデーション的に新しい
メニューを加えたり変化をつけてくれるので、
毎回新しい感動を味わえるのが嬉しい〜♪

コースの後も色々話し込んでついつい長居して
しまい（2時間程）楽しい時間を過ごせました。
（三重に向かう前なのに申し訳ないです。）

今後の新展開を含め、ますます楽しみです。
ごちそうさまでした。

【ジビエコース】10000円
・木苺のお冷
☆プロローグ
　猪の頸猪ベーコン鹿ジャーキー
☆鮎抹茶昆布山葵木の芽ソース
☆茶碗蒸し鴨フォアグラ椎茸甘夏カカオ
☆鯰まん
　アライグマアナグマハクビシンあん
☆月とすっぽん
　熊スッポン芹ニラ
☆鹿の外腿鹿レバーパテマスタードと卵黄
☆鹿のあばら
☆〆のおじやアナグマ
　・柚子ポン酢鹿肉キムチ
　・春菊ニラ葱生姜
　・猪ホルモンチーズリゾット
☆苺パイ苺ソース蜂蜜のシート
☆レアチーズ
　アールグレイマリネした蟻トッピング
【アルコールペアリング】15000円

2025年4月。訪問

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では乾杯〜

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プロローグ

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鮎抹茶昆布山葵木の芽ソース

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作純米吟醸 BRANDALISED Balloon Girl

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茶碗蒸し

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茶碗蒸し鴨フォアグラ椎茸甘夏カカオ

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鯰まん

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アライグマアナグマハクビシンあん

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月とすっぽん

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熊スッポン芹ニラ

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鹿の外腿鹿レバーパテマスタードと卵黄

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鹿のあばら

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〆のおじやです♪

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アナグマ登場

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〆のおじやアナグマ

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春菊ニラ葱生姜

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猪ホルモンチーズリゾット

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珈琲

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苺パイ苺ソース蜂蜜のシート

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レアチーズアールグレイマリネした蟻トッピング

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2025/05/21 更新

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9回目

2025/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season9

2025年2月。今年初の『HIGASHITANI』さんへ
早いもので3/1で1周年になります(^^)

今後の展開に関しての話などを聞きながら
いつも通り楽しく美味しい時間を過ごしました。

今回は「なまず」降臨w
初めて食べた気がしますが、美味しかったです♪
ちなみに今回頂いた中では、鹿のタンのメンチカツ
が1番好みだったかもっ。（ソースも好み♪）

ごちそうさまでした。
今回頂いた内容は↓になります。

【ジビエコース】10000円
・木苺のお冷
☆プロローグ
　鴨の生ハム猪肋肉鹿肋肉ジャーキー
☆ナマズまん
☆雉子の手羽
　熊のホルモン甘酢餡紫芋のシート＆粉
☆茶碗蒸し
　猪足椎茸フォアグラ甘夏の皮カカオ
☆鹿のタンのメンチカツ
　粕汁のソース辛子木の芽のソース
☆鹿
　外腿肉レバーパテリブ
　3時間焼いた蕪木苺のソース
☆鴨と熊の骨髄の雑炊
　熊のあばら肉柚子ポン酢鹿のキムチ
☆冷たいみかんと柚子のスープ
　温かい紫芋のスープ
☆レアチーズ
　アールグレイマリネした蟻トッピング
　
【アルコールペアリング】15000円
◯Domaine Deliance Cremant de Bourgogne
　Brut Reserve
◯Louis Latour Bourgogne Chardonnay 2022
◯Himitsu Beer NEW BORN（三重伊勢）
◯Beau Michelle（長野伴野酒造）
◯Louis Latour Bourgogne Pinot Noir 2022
◯Louis Latour Bourgogne Cuvée Latour 2022
◯作新酒 ZAKU NOUVEAU 純米大吟醸

2025年2月。訪問

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店内

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Domaine Deliance Cremant de Bourgogne Brut Reserve

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プロローグ：鴨の生ハム猪肋肉鹿肋肉ジャーキー

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Louis Latour Bourgogne Chardonnay 2022

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ナマズまん

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Himitsu Beer NEW BORN（三重伊勢）

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雉子の手羽：熊のホルモン甘酢餡紫芋のシート＆粉

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Beau Michelle（長野伴野酒造）

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茶碗蒸し：猪足椎茸フォアグラ甘夏の皮カカオ

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Louis Latour Bourgogne Pinot Noir 2022

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鹿のタンのメンチカツ

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粕汁のソース辛子木の芽のソース

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Louis Latour Bourgogne Cuvée Latour 2022

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鹿：外腿肉レバーパテリブ 3時間焼いた蕪木苺のソース

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作新酒 ZAKU NOUVEAU 純米大吟醸

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雑炊

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鴨と熊の骨髄の雑炊：熊のあばら肉柚子ポン酢鹿のキムチ

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冷たいみかんと柚子のスープ

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冷たいみかんと柚子のスープ＆温かい紫芋のスープ

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レアチーズアールグレイマリネした蟻トッピング

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2025/02/24 更新

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8回目

2024/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season8（大晦日）

2024年12月31日。大晦日
大晦日ゆえ、さすがに閉まっているお店も多いのですが
インスタで年末年始オープンしますと告知していたので、
突撃してきました〜♪

2024年最後の食事はジビエで(^^)
2024年、なんだかんだ1番行ったお店。

2025年も宜しくお願いします。

【ジビエコース】10000円
・木苺のお冷
☆プロローグ
　　猪の皮
　　猪の首（生ハムにして塩抜きを日本酒で）
　　鹿のタン
　　鹿のあばら
　　鴨の生ハム（日本酒で塩抜き）
☆雉の手羽熊
　金柑と卵黄のタルタル桜の葉塩漬け
☆茶碗蒸し
　　猪足椎茸フォアグラカカオ
☆猪のハンバーグ栗のシート
☆猪のもも肉
　　海苔アルフレッドソースディル金柑の泡
☆鹿のシンタマ塩漬け脂山葵
☆おじや（熊の骨髄猪の骨）
☆栗のスープりんごのスープ
☆レアチーズケーキ
　　アールグレイの蟻トッピング
　
【アルコールペアリング】15000円
◯Blue Nun 24K Gold Edition
◯Louis Latour Ardeche Chardonnay 2021
◯Louis Latour Bourgogne Pinot Noir 2021
◯余市ワイナリー余市 Harmo Noir 2020
◯Chateau Burgozone Pinot Noir
◯Bouchard Père & Fils Gevrey Chambertin 2018
◯Baettig Vino de Pueblo Pinot Noir 2022

2024年12月31日。訪問

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店内

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Blue Nun 24K Gold Edition

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プロローグ

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Louis Latour Ardeche Chardonnay 2021

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雉の手羽熊金柑と卵黄のタルタル桜の葉塩漬け

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Louis Latour Bourgogne Pinot Noir 2021

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茶碗蒸し

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茶碗蒸し猪足椎茸フォアグラカカオ

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余市ワイナリー余市 Harmo Noir 2020

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猪のハンバーグ栗のシート

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Chateau Burgozone Pinot Noir

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猪のもも肉海苔アルフレッドソースディル金柑の泡

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Bouchard Père & Fils Gevrey Chambertin 2018

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鹿のシンタマ塩漬け脂山葵

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Baettig Vino de Pueblo Pinot Noir 2022

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〆のおじや

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デザートへ

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栗のスープりんごのスープ

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レアチーズケーキアールグレイの蟻トッピング

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2025/01/17 更新

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7回目

2024/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season7（黒鳥操術はじめました。）

2024年11月。HIGASHITANIさんへ。
アナグマ→アライグマ→海亀→キョンと
加速度的にジビエ度を増しているHIGASHITANI
さんですが（行く度にジビエ度が上がるシステム）
今回は何だろ？と思っていたら、、、

黒鳥操術はじめました。的な？ ←カラスw
（超限定数になりますw）
今宵もインパクト強すぎなゲームミートたち。

ですが、テンション↑で美味しく頂いている客。
（客側も少々の事でビビらなくなるシステム）
カラス肉とのペアリングのひみつビールも最高♪

あと、大阪に移転前のスペシャリテだったらしい
鯉まんも初めて遭遇。
中の餡はアナグマ、アライグマ、ハクビシン。汗
コレもメチャうま(^^)

シェフとも沢山話できて楽しい夜になりました。
ごちそうさまでした！

2024年11月。再訪

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Domaine Deliance Brut Reserve

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ウリボーの生ハム鹿の肋猪の耳

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アナグマベーコン猪の頸鴨の生ハム（日本酒漬け）

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鹿（だったかな？）

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Louis Latour Bourgogne CHARDONNAY 2022

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鯉まん

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中の餡はアナグマアライグマハクビシンなど。

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Beau Michelle（長野伴野酒造）

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猪足の茶碗蒸し

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Louis Latour Bourgogne Cuvée Latour Rouge 2021

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猪とハーブのハンバーグマグロの目玉ソース薩摩芋のかす汁ソース甘夏の泡

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カラスの頭

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メチャ笑顔♪

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舌はこんな感じです。

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カラスの足

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カラスの足焼きますよー

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ひみつビール NEW BORN（三重）

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カラス林檎＆からしソースで

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内臓も焼きます。

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レバーも追加

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L'Arco Rosso del Veronese 2020

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鹿の外腿牡蠣・ザリガニソース・チーズの糠漬け

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〆ご飯オープン

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華鳩さわやか貴醸酒華colombe（広島）

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熊雑炊みかんの塩ポン酢（熊の骨髄猪の骨出汁）

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2杯目はチーズがけで。

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デザートへ

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づくし柿のスープ

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いつもの蟻がライトに見えてくる錯覚

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ごちそうさまでした。

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2024/11/20 更新

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6回目

2024/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season6（キョン降臨）

2024年9月。6度目のHIGASHITANIさん
今回は千葉からキョンがやってきました♪
キョンって、、、まだ見たことないかも。
（鹿みたいなやつ？）

うずらの丸焼き、鹿のシンタマ、キョンの赤身
など、インパクトと美味しみの大渋滞。そして
毎度のメガボリューム。

2人貸切でシェフと楽しい時間を過ごせました。
ごちそうさまでした！

【ジビエコース】10000円
・木苺のお冷
☆プロローグ
　　猪の生ハム日本酒漬け
　　猪耳のこめかみ
　　鴨の生ハム日本酒漬け
☆うずらの丸焼き
☆茶碗蒸し
　　猪足椎茸フォアグラカカオ
☆猪ハンバーグ
　　猪ミンチとハーブでこねたハンバーグ
　　マグロの目玉ソースとトマト
　　赤紫蘇の泡
☆猪
　　猪のモモと皮
　　山葵ソース
　　カカオと木苺のソース
☆鹿のシンタマ
（内腿の下部にある大きな球状の赤身部位）
　　ラムレーズン
　　赤ワインのソース
☆キョン丼
　　熊肉とニラと卵のごはん
　　焦がしキノコと猪の出汁
　　キョンの赤身のせ
　　青柚子のポン酢
☆コーヒー＆季節の果物
　　無花果
　　洋梨のコンポート
　　ココナッツスープ
☆レアチーズケーキ
　　アールグレイの蟻トッピング
　
【アルコールペアリング】15000円
◯Miguel Torres Cordillera Brut Pinot Noir
（チリ）
◯Urlar Blanc de Noir 2022
（ニュージーランド）
◯Beau Michelle
（長野伴野酒造）
◯Claude Dugat Gevrey Chambertin 2018
◯L'Arco Valpolicella Ripasso
　　Superiore 2020
◯蜂蜜酒Secret of Cleopatra
（高知菊水酒造）

Miguel Torres Cordillera Brut Pinot Noir（チリ）

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プロローグ

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Urlar Blanc de Noir 2022（ニュージーランド）

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うずらの丸焼き

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うずらの丸焼き

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Beau Michelle（長野伴野酒造）

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茶碗蒸し猪足椎茸フォアグラカカオ

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Claude Dugat Gevrey Chambertin 2018

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猪ハンバーグ

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L'Arco Valpolicella Ripasso Superiore 2020

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猪のモモと皮山葵ソースカカオと木苺のソース

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鹿のシンタマ

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ﾌｧｲﾔｰ！

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鹿のシンタマラムレーズン赤ワインソース

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蜂蜜酒Secret of Cleopatra（高知菊水酒造）

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熊肉とニラと卵のごはん焦がしキノコと猪の出汁

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キョンの赤身

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キョン丼

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青柚子のポン酢

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無花果洋梨コンポートココナッツスープ

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レアチーズケーキアールグレイ蟻

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2024/10/06 更新

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5回目

2024/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season5（海亀襲来）

2024年8月。5度目のHIGASHITANIさん
鹿・猪をメインとしたジビエになりますが、部位で
あったり、合わせるソースであったり、コース構成
であったり、訪問ごとに新しさがあり、進化し続け
ているのが凄いです。

ちなみに今回は海亀降臨（小笠原で食べて以来〜）
今回も後半の赤ワインとジビエのスパイラルが最高
でした。

ごちそうさまでした。
今回いただいた料理＆アルコールペアリングの内容
は↓になります。

☆【コース】10000円
◯【アルコールペアリング】15000円

◯Moët & Chandon
☆猪：あばら生ハム、頸、耳

◯Urlar Blanc de Noir 2022
☆鴨のたたきライム＆ハーブ＆ミントの寒天シート
　トマトソースマンゴー＆白ワインソース
　バジルシードをライチ果汁につけたもの

◯鈴鹿川純米大吟醸
☆猪のアゴ＆フォアグラ＆椎茸の茶碗蒸しカカオ

◯Claude Dugat Gevrey Chambertin 2018
☆猪ハンバーグハーブ蜆と海亀のソース

◯L’Arco Rosso del Veronese Pario 2019
☆猪のロース猪の唇いちじくソース

◯Louis Latour Bourgogne Pinot Noir 2021
☆鹿の外腿肉ラムレーズン塩漬け鹿の脂

◯L'Arco Rosso del Veronese 2020
☆とうもろこしご飯＆鹿肉キムチ

☆すももと無花果ココナッツソース
☆レアチーズケーキ蟻のアールグレイマリネ

2024年8月。再訪

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Moët & Chandon

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猪：あばら生ハム、頸、耳

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猪：あばら生ハム、頸、耳

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Urlar Blanc de Noir 2022

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鴨のたたきライム＆ハーブ＆ミントの寒天シートトマトソースマンゴー＆白ワインソースバジルシードをライチ果汁につけたもの

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鈴鹿川純米大吟醸

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猪のアゴ＆フォアグラ＆椎茸の茶碗蒸しカカオ

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Claude Dugat Gevrey Chambertin 2018

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猪ハンバーグハーブ蜆と海亀のソース

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L’Arco Rosso del Veronese Pario 2019

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猪のロース猪の唇いちじくソース

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Louis Latour Bourgogne Pinot Noir 2021

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真剣

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鹿の外腿肉ラムレーズン塩漬け鹿の脂

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L'Arco Rosso del Veronese 2020

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とうもろこしご飯完成♪

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とうもろこしご飯＆鹿肉

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味変用のキムチ

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デザートへ

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すももと無花果ココナッツソース

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レアチーズケーキ蟻のアールグレイマリネ

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2024/11/20 更新

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4回目

2024/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season4

2024年7月。4度目のHIGASHITANIさん
もはや好きでしかないハマり処なんですが、今回は
直前キャンセルがあったのかな？1人で貸し切りと
いう何とも贅沢な展開に。
シェフとも色々話できて楽しい時間を過ごせました。

あ、料理やワインが好みなのは言うまでもないので
割愛します（←ちゃんと書け！）
癖が全くないジビエだと個人的には少し物足りなく
感じてしまうのですが、個々の動物の味わいを残し
つつ、シェフのアイデア詰まったソースで美味しさ
マシマシに仕上げてくれるのが嬉しいです。

ウリボーも堪能できて、大満足な夜となりました。
（楽しすぎて飲み過ぎてしまい後半覚えてないw）

ごちそうさまでした。
今回いただいた料理＆アルコールペアリングの内容
は↓になります。
（中盤からうろ覚え多発。多分間違えてるかも。）

☆【コース】10000円
◯【アルコールペアリング】15000円

◯Moët & Chandon
☆猪の頸・耳・生ハム・鴨

◯L'Arco - Valpolicella Ripasso
　　Classico Superiore 2020
☆鴨の頭（脳みそ入り）

◯Urlar Blanc de Noir
☆鹿のタン
☆猪椎茸の茶碗蒸し

◯Domaine Henri Gros Vosne-Romanée
　　Village"Les Maizières" 2018
☆鹿のカルビ
☆うりぼうのスペアリブ

◯L'Arco - Rosso del Veronese Rubeo 2018
☆（失念）

◯Louis Latour Vosne-Romanée 2021
☆猪のもも肉

◯鈴鹿川純米大吟醸（三重）
☆鹿のもも肉ラムレーズンすもも

◯L'Arco - Rosso del Veronese Pario 2019
☆とうもろこしご飯＆稚鮎
　チャンジャキムチ

◯Château Raymond-Lafon Sauternes 2015
☆すももと無花果ココナッツスープ
☆レアチーズケーキ蟻のアールグレイマリネ

2024年7月。訪問

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Moët & Chandon

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猪の頸・耳・生ハム・鴨

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L'Arco - Valpolicella Ripasso Classico Superiore 2020

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鴨の頭（脳みそ入り）

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Urlar Blanc de Noir

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鹿のタン

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猪の茶碗蒸し

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鹿のカルビ

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Domaine Henri Gros Vosne-Romanée Village"Les Maizières" 2018

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うりぼうのスペアリブ

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L'Arco - Rosso del Veronese Rubeo 2018

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Louis Latour Vosne-Romanée 2021

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マグロの目玉と抹茶ベースのソースだったような？

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猪のもも肉

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斧でw

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鈴鹿川純米大吟醸（三重）

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鹿のもも肉ラムレーズンすもも

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L'Arco - Rosso del Veronese Pario 2019

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とうもろこしご飯〜

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とうもろこしご飯＆稚鮎

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味変用のキムチ

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Château Raymond-Lafon Sauternes 2015

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すももと無花果ココナッツスープ

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レアチーズケーキ蟻のアールグレイマリネ

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2024/07/28 更新

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3回目

2024/06 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season3（ラスカル丼）

2024年6月。3度目のHIGASHITANIさん
行くたびにジビエ度を増していくのですが、今回も
今まで食べた事ないものが色々登場。

前回は初のアナグマに感動しましたが、今回は世界
名作劇場もオッタマゲーなラスカル丼などが登場。
♪ｼﾛﾂﾒｸｻの花が咲いたらさぁ焼こうﾗｽｶﾙ。泣

鴨の頭からは脳みそ（←美味しい）が出てきたり、
罠師シェフゆえ、料理の中にも罠は存在しますがw
どの肉もしっかり処理されているので臭みがないし、
火入れやソース・食材の組み合わせもパーペキです。

料理はもちろん、シェフも素敵な方で、ずっと通い
続けたいお店。大阪にできるだけ長くいてくれると
嬉しいのだけど。ｷﾞﾗｯ
（もし遠くに移転しても追っかけるけどｗ）

ごちそうさまでした。
今回いただいた料理＆アルコールペアリングの内容
は↓になります。
☆【コース】10000円
◯【アルコールペアリング】15000円

◯Krug Grande Cuvée 171ème Édition
☆猪の頸・生ハム・耳・鹿の肋

◯L'Arco - Rosso del Veronese Pario 2019
☆鴨の頭（脳みそ入り）
☆鹿のタン

◯鈴鹿川純米大吟醸（三重）
☆鹿のすじ肉フォアグラ椎茸の茶碗蒸し
　文旦の皮カカオ

◯Benje Tinto Envinate 2021
☆熊（ツキノワグマ）のもも肉ニラ
☆熊の手
☆焼売（右：アライグマ左：アナグマ）
☆鹿のハツ

◯Louis Latour Vosne-Romanée 2021
☆猪もも肉＆ウリボー

◯L'Arco Rosso del Veronese 2020
☆鹿のロース山葵ソース

◯華鳩さわやか貴醸酒華colombe（広島）
☆とうもろこしご飯のラスカル丼
　チャンジャキムチ

◯Château Raymond-Lafon Sauternes 2015
☆パイナップルのクリームブリュレ
☆レアチーズケーキ蟻のアールグレイマリネ

Krug Grande Cuvée 171ème Édition

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鹿の肋

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猪の頸・生ハム・耳・鹿の肋

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L'Arco - Rosso del Veronese Pario 2019

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鴨の頭（脳みそ入り）

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鴨の脳みそ

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鹿のタン

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鈴鹿川純米大吟醸（三重）

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鹿のすじ肉フォアグラ椎茸の茶碗蒸し文旦の皮カカオ

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Benje Tinto Envinate 2021

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熊（ツキノワグマ）のもも肉ニラ

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熊の手

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熊の手

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焼売（右：アライグマ左：アナグマ）

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鹿のハツ

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Louis Latour Vosne-Romanée 2021

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猪の半身登場

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猪もも肉＆ウリボー

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L'Arco Rosso del Veronese 2020

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鹿のロース山葵ソース

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華鳩さわやか貴醸酒華colombe（広島）

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とうもろこしご飯

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シロツメクサの花が咲いたらさぁ行こうラスカル〜

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とうもろこしご飯のラスカル丼

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チャンジャキムチ

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おかわりで

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Château Raymond-Lafon Sauternes 2015

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パイナップルのクリームブリュレ

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レアチーズケーキ蟻のアールグレイマリネ

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カトラリーの斧

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2024/11/20 更新

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2回目

2024/04 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season2（ベアークローとアナグマと）

2024年4月。1ヶ月ぶり、2度目の訪問です。
（キャンセル枠に飛びつきました〜）
初回より更にジビエ度がアップするとの事で楽しみ♪
スタッフさんも増えて、和気藹々なランチたいむ。

今回頂いたコース＆ワインペアリングの内容は↓
☆コース 10000円
◯ワインペアリング 15000円

◯Moët & Chandon
☆鹿の肋肋の柔らかい部分猪の耳猪の首

◯SECOND VIN Terre de Yoichi 2020
（北海道余市平川ワイナリー）
☆スッポンの照り焼きスッポンの肝

◯鈴鹿川純米大吟醸（三重）
☆熊の手とフォアグラの茶碗蒸し文旦カカオ

◯Sebastien Riffault Sancerre Blanc Skeelerde
☆熊のハンバーグケルプオイル

◯L'Arco - Rosso del Veronese Pario 2019
☆アナグマの玉子かけごはん（スッポンの卵）
　おコメのソース

◯Domaine Henri Gros
　Vosne-Romanée Village"Les Maizières" 2018
☆鹿の外腿醤油山葵

◯華鳩さわやか貴醸酒華colombe（広島）
☆鹿すき丼キムチオリーブオイル

◯Château Filhot Sauternes Gold Reserve 2014
☆ブルーベリーのクリームブリュレ
☆レアチーズケーキ蟻のアールグレイマリネ

今回は鹿、猪に加えて、熊、すっぽん、アナグマ等も
初登場。（あつまれどうぶつの森状態にｗ）
アナグマは初めてだったのですが、丁寧に処理されて
いて、甘みのあるお肉で、とても美味しかったです♪
スッポンの卵も食感が面白い〜（コレもお初かもっ）

熊の手とフォアグラの茶碗蒸しもとても好みだったし
（カカオの風味がマッチしてました♪）今回も大満足
なランチたいむとなりました。

ごちそうさまでした！

2024年4月。再訪

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Moët & Chandon

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鹿の肋肋の柔らかい部分猪の耳猪の首

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鹿の肋肋の柔らかい部分猪の耳猪の首

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SECOND VIN Terre de Yoichi 2020（北海道余市平川ワイナリー）

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スッポンの照り焼きスッポンの肝

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熊の手（ウオーズマン？）

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鈴鹿川純米大吟醸（三重）

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熊の手とフォアグラの茶碗蒸し文旦カカオ

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Sebastien Riffault Sancerre Blanc Skeveldra 2016

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熊のハンバーグケルプオイル

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熊のハンバーグケルプオイル

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アナグマ降臨

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L'Arco - Rosso del Veronese Pario 2019

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アナグマの玉子かけごはん（スッポンの卵）お米のソース

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Domaine Henri Gros Vosne-Romanée Village"Les Maizières" 2018

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鹿の外腿醤油山葵

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鹿

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華鳩さわやか貴醸酒華colombe（広島）

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炊き込みご飯

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鹿すき丼

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味変用キムチ

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おかわり

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Château Filhot Sauternes Gold Reserve 2014

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ブルーベリーのクリームブリュレ

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レアチーズケーキ蟻のアールグレイマリネ

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2024/11/20 更新

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1回目

2024/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

推しのジビエ Season1（蟻〜 my Love）

2024年3月。
大阪市内とある場所にオープンした（住所非公開）
ジビエ料理の『HIGASHITANI』さんに初訪問。
※インスタでDMして予約をする感じになります。
（予約時におおよその場所は教えてくれます。）

ちなみに外観のアップは禁止です。
料理や内観は入店時にシェフにひと声かければOK
ドリンクはアルコールペアリングとノンアルコール
ペアリングの2択になります。

☆ジビエコース 10000円
◯アルコールペアリング 15000円
（ノンアルペアリングは8000円だったかな？）

今回頂いた内容は↓

◯Marcel Deiss Spring 2017
☆プロローグ
　猪耳猪首鹿肋肉ジャーキー

◯Dom du Duc de Magenta Louis Jadot,
　 Morgeot Monopole Clos de la Chapelle
　 Premier Cru Chassagne-Montrachet Blanc
☆三重の鴨肉
　ケルプオイル
　リンゴとライムの泡のソースで

◯鈴鹿川純米大吟醸（三重）
☆茶碗蒸し
　猪足と椎茸の茶碗蒸し

◯STYLE WINERY 2020 野生ぶどう（三重）
☆猪ハンバーグ
　猪ミンチとハーブだけでこねたハンバーグ
　蕪のソースと牡蠣のソースで

◯さわやか貴醸酒華colombe（広島）
☆猪の腿肉

◯Domaine Henri Gros
　　Les Maiziéres Vosne-Romanée 2018
☆鹿外腿肉
　苺のソース
　削りたてペコリーノロマーノチーズと共に
　
◯Domaine Faiveley
　　Mercurey Vieilles Vignes Rouge 2021
☆鹿丼
　キノコと春菊の炊き込みご飯
　鹿の出汁エリンギむかご
＜おかわり＞
　鴨丼三重の鴨を軽く炙ってオリーブオイル

◯Château Filhot Sauternes Gold Reserve 2014
☆晩白柚のクリームブリュレ
　高知の文旦
☆アールグレイマリネした蟻レアチーズケーキ

どの肉も臭みがなくワインやソースと合わせながら
とても美味しく頂けましたっ。この日は二人で貸切
状態だったので、シェフとたくさん話できて楽しい
大満足ディナーとなりました♪

ごちそうさまでした。
再訪時はジビエ度が更に増していくそうで、次回も
楽しみです。

2024年3月。訪問

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店内

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Marcel Deiss Spring 2017

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プロローグ：猪耳猪首鹿肋肉ジャーキー

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Dom du Duc de Magenta Louis Jadot, Morgeot Monopole Clos de la Chapelle Premier Cru Chassagne-Montrachet 2020

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三重の鴨肉ケルプオイルリンゴとライムの泡のソースで

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鈴鹿川純米大吟醸（三重）

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茶碗蒸し：猪足と椎茸の茶碗蒸し

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猪ハンバーグ

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STYLE WINERY 2020 野生ぶどう（三重）

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猪ハンバーグ

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猪ハンバーグ

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さわやか貴醸酒華colombe 〜白麹混合仕込み〜（広島）

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猪の腿肉

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Domaine Henri Gros Les Maiziéres Vosne-Romanée 2018

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鹿外腿肉苺のソース削りたてペコリーノロマーノチーズと共に

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Domaine Faiveley Mercurey Vieilles Vignes Rouge 2021

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〆御飯

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鹿丼　キノコと春菊の炊き込みご飯　鹿の出汁エリンギむかご　

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卵も降臨

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おかわりで鴨丼

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味変のオリーブオイルと

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◯Château Filhot Sauternes Gold Reserve 2014

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晩白柚のクリームブリュレ高知の文旦

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凶器なカトラリー達ｗ

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アールグレイマリネした蟻レアチーズケーキ

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アールグレイマリネした蟻レアチーズケーキ

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2024/11/20 更新

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eb2002621さんが投稿したHIGASHITANI （大阪/東梅田）の口コミ詳細

閉店HIGASHITANI 大江橋、東梅田、淀屋橋/ジビエ料理、イノベーティブ

ジャンルから探す

予算

営業時間

eb2002621さんが投稿したHIGASHITANI （大阪/東梅田）の口コミ詳細

閉店HIGASHITANI 大江橋、東梅田、淀屋橋/ジビエ料理、イノベーティブ

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