龍の眼さんが投稿した季節料理なみき（神奈川/京急川崎）の口コミ詳細 [食べログ]

この口コミは、龍の眼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

掲載保留季節料理なみき京急川崎、川崎、港町/日本料理、海鮮

8回

夜の点数：4.7
- ￥4,000～￥4,999 / 1人
- 料理・味 4.9
  
  |サービス 4.7
  
  |雰囲気 4.6
  
  |CP 4.6
  
  |酒・ドリンク 4.6
昼の点数：4.0
- ～￥999 / 1人
- 料理・味 4.5
  
  |サービス 4.0
  
  |雰囲気 4.0
  
  |CP 3.5
  
  |酒・ドリンク -

8回目

2019/07 訪問

夜の点数：4.7
- ［料理・味4.9
- | サービス4.7
- | 雰囲気4.6
- | CP4.6
- | 酒・ドリンク4.6 ］
￥4,000～￥4,999

/ 1人

☆ 時の過ぎゆくままに～何年？

＜　令和元年　文月　＞
登場人物　I= 私　M= 大将

（電話で）
I: 久し振りー
M: おっ！お久しぶり、お元気ですか？
I: はい、まぁまぁ．．今日空いてる？
M: 空いてるよ
I: じゃ、後ほどよろしく

・～・～・～・～・～・～・～・～・～・～
この時季、『鱧のしゃぶしゃぶ』をいただきます。
ここんちのポンズでいただきます。
絶句するほど美味いのだ♪

M: そろそろアッチと一緒にしようと思って．．
（アッチとは「なみき別亭」の事です）
I: ほー、それは良いね。
（秋にはジュニアが作る「治部煮」をいただけるね）

「季節料理なみき」も変遷の時期にあるようです
～～～～～～～～～～～～～～～～～～～
　♬＜　時の過ぎゆくままに　＞
　んっ？
　♬＜　時の流れに身をまかせ＞
これも違うなぁ．．．
　♬＜　川の流れのように　＞
　こっちか！？

「なみき別亭」の方が広いので、
ゆったりと寛いで食事を愉しむことが出来ます。

また楽しみが出来そうです。
．．．間に合うかな．．．＾＾；

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ゆでたて枝豆

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活鱧シャブシャブ（一人前）

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赤貝

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殻付き夏がき

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活石鯛

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2019/07/10 更新

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7回目

2019/01 訪問

夜の点数：4.7
- ［料理・味4.9
- | サービス4.7
- | 雰囲気4.6
- | CP4.6
- | 酒・ドリンク4.6 ］

通常利用外口コミ

この口コミは試食会・プレオープン・レセプション利用など、通常とは異なるサービス利用による口コミです。

☆ この土鍋、外観も焚き具合も抜群♪

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自家製からすみ

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麦酒の泡

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刺身

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鰤の照焼

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杏

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煮物椀

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揚げ物、甘鯛

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帆立と油揚の炊き込み御飯

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優れ物の土鍋

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デザート（苺・八朔）

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2019/01/22 更新

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6回目

2018/11 訪問

夜の点数：4.6
- ［料理・味4.8
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.4 ］
￥5,000～￥5,999

/ 1人

☆ 生牡蠣と皮はぎには参った♪

平成30年霜月

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湯葉に浮く雲丹

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北海道　生牡蠣

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綿屋

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かわはぎ刺

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スライスされた肝

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宮城・金の井酒造

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千葉　赤貝

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ハイボール

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アイナメ甘酢餡掛け

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菊勇・三十六人衆

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おにぎり

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明太子

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2018/11/21 更新

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5回目

2018/06 訪問

夜の点数：4.6
- ［料理・味4.8
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.4 ］
￥4,000～￥4,999

/ 1人

☆ この時季、この手があった！これは美味♪

「四季折々」という言葉の通り、
春夏秋冬その時その時の季節の料理を提供してくれるのが、
「季節料理なみき」．．．
そろそろアレが出ている頃かな？
などと想像するのです(^^)
　～o～o～o～o～o～o～o～o～o～o～o～

昼休みも過ぎた午後一に川崎市役所第三庁舎に所用。
ついでですから、庁舎のひと筋先にある「なみき」に顔を出してみました。

「こんにちはー、．．．」
「おっ、いらっしゃい、ご無沙汰だね」
「今晩、予約できる？」
「．．．　大丈夫だよ」
「ランチの品書きにギンポウがあるけど、
　　夜もある？　今日は何があるのかな？」
「夜は石カレイに、あと鱧かな」
「いいね、鱧は時季だね、じゃ入れておいてね」

　・～・～・～・～・～・～・～・～・～・～

まずは生ビール、この泡、喉越し抜群！
　　　なんです♪
この先付け、大将のセンスの良さがヒカリます。
刺身は『赤貝』、『石カレイのうす造り』
　　　ポン酢も良い味です♪
そして、「鱧のしゃぶしゃぶ」
　　　厚めの身を１５秒ほどお湯に通すと、
　　　見事に咲き開く鱧．．．美味い♪

食べ終わる頃、
最近入ったお手伝いの女性（ナオミさん）が、
「大将が雑炊を作ると申しています」
　　　と伝えにきました。
「おーっ！どうぞお願いします」
という訳で、
鱧の出汁でいただく雑炊です。
鱧のしゃぶしゃぶも雑炊も初めての体験でした。
さすが、大将、言うことありませんね！

この時季、この手があったか！これは美味。。。
この気品に戸惑うくらい、美味しかった(^^)
連れは「来週も来る！」
と帰り際に叫んで挨拶していました^^;

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「先付」

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「千葉　赤貝」

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「宮城　石カレイ」

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「大分　はも湯張り」

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鱧雑炊

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本日いただいた日本酒

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2018/06/14 更新

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4回目

2017/10 訪問

夜の点数：4.6
- ［料理・味4.8
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.4 ］
￥3,000～￥3,999

/ 1人

☆ いつまでも川崎の隠れ家であって欲しい店～平成29年神無月

☆☆☆ この味、この品々．．納得の気遣い♪--- 2017' 10/3

神無月－－－　例年、この店では今時分より、
肝が太った「皮剥」の薄造りが味わえます。

私「今日は空いてる？」
店「はい、大丈夫です。」
私「カワハギは入っていますか？」
店「．．（大将に聞いてます）、はい、有ります」
私「取り置きしておいてね」
店「はい、お待ちしています」

　～～～～～～～～～～～～～～～～～～
＜本日いただいた料理＞
『三重　活　皮はぎうす造り』
『北海道　殻付　真かき』
「雷コンニャク（ピリッと甘辛に）」
『北海道　活　水蛸　湯びき』
「地鶏から揚げ（各店の味が？）」
「おにぎり」鮭・明太子

カワハギの薄造りは美味しいに決まっている！
牡蠣もミルキーで妙味としか言いようがないのですが、
さらに、水蛸には(*_*) マイッタ．．．
この”湯引き”は最高だね、絶味です♪
今晩は、〆に初めて、
なみきの「おにぎり」をいただいてしまいました。
米は旨い！

ちょっと、このパターンはいいよなぁ．．
先日、実は「松喜」でも米＝おにぎりで締めてしまいました。
したがいまして、
気になるのは腹回りか．．．^^;
おー神様、「神様、お願い！」
なんとかしてくださいm(_ _)m
と神頼みしても、
神様は今月はいないんですね、この辺には。
「神無月」ですから．．．

平成29年神無月

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先付けの秋刀魚燻製

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『三重　活　皮はぎうす造り』2,000円

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『北海道　殻付　真かき』550円

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「雷コンニャク（ピリッと甘辛に）」500円

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『北海道　活　水蛸　湯びき』750円

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「地鶏から揚げ（各店の味か？）」700円

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「おにぎり」鮭・明太子　各160円

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2017/10/04 更新

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3回目

2017/07 訪問

夜の点数：4.6
- ［料理・味4.8
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.4 ］
￥3,000～￥3,999

/ 1人

☆ 今が旬～活鱧切り落し

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「活鱧切り落し」1,200円

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「だし巻玉子」500円

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「雷コンニャク」500円

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「水菜煮浸し」450円

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「地鶏から揚げ」700円

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2017/07/28 更新

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2回目

2017/06 訪問

夜の点数：4.6
- ［料理・味4.8
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.4 ］
￥3,000～￥3,999

/ 1人

☆ 流石としか言いようがない、ベテランの”味”

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【先付】無花果の生ハム巻・蓴菜・白蝦揚

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いつもの生ビール

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「活　すずき」750円

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「きんき　塩焼き」1,000円

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「雷こんにゃく」

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「活　平目」薄造り 1,000円

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2017/06/14 更新

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1回目

2016/09 訪問

夜の点数：4.6
- ［料理・味4.8
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.4 ］
￥4,000～￥4,999

/ 1人

昼の点数：4.0
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク- ］
～￥999

/ 1人

料理に気遣いを感じる川崎の隠れ家

☆＜弘法にも筆の誤りの巻＞　----- 2016' 長月
（『行きつけの店』・『馴染の店』の再評価）

相変わらず綺麗で旬な付け合せの先付。
今日は、
【北海道殻付真がき】
【愛知活すずき】
【静岡金目鯛煮付】
　　　　　　を注文しました。

「真がき」はたいへん濃厚です。
まさに“海のミルク”という表現そのものです。
「すずき」は薄造り風の刺身。
ねっとりと、しかも、さっぱりとした脂が鱸らしい味です。
この柔らかい身も薄造りができるんですね。
流石に上手な包丁捌きです。
さて、
「金目鯛煮付」はどうしたのでしょう．．．甘い！
これはいけませんね。
「金目の煮付け、なんだか甘かったよ」と大将に告げると、
「あっ！その前に○○を作っていたから．．．ゴメンね」
“弘法にも筆の誤り”
ベテラン料理人にも、たまには、こういう事があるようです。
ちょっとお茶目な大将の一面でした。

が、しかしです、
評価点は変えておきます。
夜4.9　→　4.6　に変更しました。
また、気を抜かないで頑張ってください(^_-)

　▽▲▽▲▽▲▽▲▽▲▽▲▽▲▽▲▽▲▽▲▽▲▽▲

☆★☆★☆　新筍と蛤　～　春の訪れ♪　----- 2015' 如月

夜九時近く、「龍の眼ですが、空いてる？」
「いつもお世話になります、ちょっとお待ちください」
．．．「はい、大丈夫です。お待ちしております」とゆうこさん。
ってな具合で、連れと“春”の様子を見に向かいます。

いつもの“フクロウ”が“お雛様”になっています。
そして、今日の品書きに目を通して、
鮍、新筍．．．あれっ！？例のモノがない！
「ハマグリはないの？」
「うん、蛤はアッチだ、食べたい？」と大将。

「アッチ」というのは、
すぐそばで並木ジュニアが営業している「なみき別亭」の事。
ゆうこさんがネタを調達してきます。
「蛤はどのように食べる？」と大将。

「活　皮はぎ」は刺身、「新筍焼」とくれば、
「ハマグリ」はお椀ですね！

今日の皮はぎは良いネタです。
肝を醤油に溶かすのはもったいないくらいの絶品♪
筍焼はいつもながらホクホクで良い香りです。
添えてある梅干しが季節感を引き立てますね(^^)
そして、この蛤の立派な事！
汁も最高に美味しい．．．

やはり、毎年のことではあるけど、
こちらで新筍や蛤をいただいて、
“春の訪れ”を満喫し、今年も始まるのです。
ご馳走さまでした♪
　
△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼

☆★☆　最高級な刺身料理をいただきました♪　----- 2014' 葉月

北海道の小樽・「おたる政寿司本店」で、
「きんき」の握り寿司をいただいたのが、
ちょうど一ヶ月ほど前の事です。

それから、いろいろとあって、モヤモヤ状態が続いていたのですが、
ついに、此方の大将に無理を言って、仕入れて貰いました！

私、「大将、キンキを食べたいのだけど．．．」
大将、「えっ？　”生”かい？」
私、「そう、刺身で．．」
大将、「いいよ！、いつ？」
私、「じゃ、来週の水曜日」
大将、「どのくらいのヤツにする？」
私、「二人で食べるくらいのを」
大将、「．．．うん、わかったぁ」

なんて、電話でのやりとりをしたのですが、
最後の「どのくらい」というのは、サイズよりランクの事のようでした。

「こんちはー！」と言って店に入り、
例の「きんき」を見せて貰いました(*_*)
おーっ、けっこう太っています。
「いいね！」と言うと、
「いいキンキでしょ！責任とってもらうからね」(笑)と大将。
．．．勘定が恐ろしい．．．

「刺身の後、頭は煮付けてあげるから」
「(身に)いい肝が入っているから、それも出してあげる」
という「キンキ三昧」です。

生ビールで喉を潤わせて、いつも品の良い”先付け”をいただきます。
そして、「ゆでたて枝豆」５００円も。
運ばれてきただけで枝豆の良い香りがします。

来ました！
「はい、お刺身です」と笑顔のゆうこさん。
待望の「きんき」の刺身です．．．

うわぁー！素晴らしい．．．
やっぱり、こういう身ですな！

まずは撮影．．カシャ、カシャ、カシャ
我慢できない連れは「食べるよ！！！」と言う前に箸が！

「あ～っ」と言っている間にパクリと一口。
「おぃ、美味しいー」

さすがに”美味しい”の一言意外にはあり得ないようです。
シコッという一瞬の食感とトローっとした味わい．．．
このトローは、ネトーではありません。
”素敵な美人さん”のお味です♪

刺身は”生”と”炙り”の盛りにしてくれました。
どちらかと言うと、炙った方が”生”そのものよりも、
香りある味わい深さを愉しめるようです。

そして、頭と骨の煮付け。
身は刺身になってしまったので、ほとんど付いていません。
頭の天辺あたりに少々付いてます。
目の周りのゼラチンも最高！
骨ごとしゃぶりついて味わいます。
この上品な脂、良いお味でございます。

焼酎のお湯割りを呑みながら、
「国産鰻蒲柳川」９００円というのもいただいて、
大将の料理に優雅な気分も味わっておりますと、
大将が厨房から出てきて、しばし歓談．．．

「あっ、いっけねぇ、”肝”をやるの忘れてた！」

この”肝”は普通では出さないそうです。
大半、料理人がいただくモノなのだそうです。

参りましたね、
何なんでしょうこの芳醇な味覚。
しかも大きい！
まるで、フォアグラのような濃厚さです。
うーっっ！日本酒でいただきたいっ！
と、連れが申しておりました。

丸ごと一尾の※「釣りきんき」！
さすがに高級魚と言われるだけの価値を認識する”お魚”でした。

大将、ありがとう♪
∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞
※「釣りきんき」とは、網走漁業協同組合の登録商標です。
「メンメ」という愛称で、標準和名は「キチジ(喜知次)」
４月から１２月を漁期としていて、
「”きちじ延縄漁”を許可されているのは網走だけ」なのだそうです。
通販などの一般市場では１００ｇ約５００円相当の価格設定。
勿論、時価です。
今回いただいた「釣りきんき」は５００ｇほどの大きさのモノを
特別サービス料金にて料理していただきました。
∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞

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----- いつの間にか１１月になってしまった！ ----- 2013' ２～１１月

此方には、
今年は隔月くらいのペースで寄っている筈です。

何日か前に、大将とゆうこさん（大将のパートナー）に自作の”虹鱒の燻製”を持参し、ご馳走したら、
燻製好きのゆうこさんが絶賛してくれました。
大将にいたっては「どこで買ってきたの！？」、などと言う始末．．．
（燻製作りに関心のある方は、「日記」※を参照してください）
※　http://tabelog.com/rvwr/000404450/diarydtl/77268/

”燻製”は、
今年も大将の美味しい料理をいただけたお礼です。
∽∽∽∽∽∽∽∽∽

春の「筍」から始まり、夏、秋の美味しい魚たち。
もちろん、冬に入ると「かき鍋」です。

もうそんな時季になってしまいました。

今回は、
いつも愉しみにしている「先付け」はいちじくの生ハム巻き。
さて、肴には「松輪・〆鯖」を。
「いかの塩辛」と「じゃがバター」で北海道風じゃがバター。
そして、味噌仕立ての「かき土手鍋」．．．

とにかく、なんでも美味しい（＾ｕ＾）

また、季節を味わいに寄らせて貰います。
今年も一年、ご馳走様でした♪
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------ ８月は金目鯛、９月はキンキの煮付け！ -----2012/８月 & ９月

１ヶ月ほど前に、今まで長年にわたり、お世話になった顧客の方が退任されたので、お気に入りの店である、こちらへ招待しました。
その時は、刺身、松茸、生カキに金目鯛の煮付けをいただきました。

以前より大将に”キンキ”を出すよう要望していたのですが、ついに今月、念願叶って”キンキ”の煮付けの登場です。
先付けの、プチプチした早めの（若い）イクラや
秋鯖の〆サバを肴に呑んで、ほどよい頃。
ついに出てきました！
キンキです！
北海道産です。
見るからに脂のノリが良さそう．．．
ずっと、大将に作って貰いたかった一品、いや逸品です。

うーん、美味しい♪
言うこと無し！

ご馳走様でした。
△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼

------ ランチは初めてです ------2012/08

何年も通っているが（．．と言っても季節毎に寄る程度の客です）、ランチ初体験です。

本日の”日替わりランチ”は

「太刀魚唐揚甘酢アン」か、「ノルウェーサーモンつけ焼」。

”副菜二品”とデザート付き、９００円です。

私は太刀魚にしました。

当然、夜の料理同様、丁寧な品で美味しい。

まずは一口目にみそ汁．．．いい出汁です．．．煮干しではないけど、煮干しをマイルドにした感じです。

”副菜二品”はゴーヤのおひたしと冬瓜の挽肉あん。

太刀魚の”甘酢”あんかけが強めの味なので、この”副菜二品”が全体のバランスを整えてくれます。

ほんとに見事！ご飯もおかわり。

大将に味噌汁のダシは何かと尋ねると、魚の”アラ”だそうです。

あらっ！そういう事ですか．．．（笑）

美味しかった！

では、ご馳走様でした！
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------　”筍”は春を感じる一番の料理　------2012/04

”なみき”の季節料理は、春から始まると言ってもいいのではないでしょうか！

この時期、何が楽しみかと言うと、こちらの”筍”をいただくことです。

筍には梅干しが良く合います。

春夏秋冬、なんと言っても季節は春からです。

春を感じる”なみき”の料理、大将の”もてなし”の心遣いには改めて敬服してしまいます。

また、一年の始まりを感じました。

ごちそうさまでした．．．
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----------------------------------------2012/01/24

今回は２名でミニ新年会の第５弾を「なみき」にしました。

先週から今週早々はどちらさんも余り混雑していないようなので、日中、大将に電話を入れてみたら席を確保出来ました。

相変わらず、行儀の良い先付けが出ます．．．サーモンのマリネ風・そらまめ！・自家製からすみ．．．日本酒が良く合います。

アルコールはきめ細かい泡立ちの生ビールと日本酒のお燗。

料理は先ず「あおりいか」の刺身．．．いかの厚みがその甘みを引き出しています。

続いて、牡蠣鍋．．．八丁味噌仕立ての鍋。牡蠣の風味と味噌の甘みがなんとも言えなくマッチ、とても品の良い味わいになっています。

鍋のおつゆも全部呑んでしまいたくなりますが、「おじや」にする分を残しておきます。

実はこちらには長年通ってはいるけど、「鍋物」をいただくのは初めてでした！．．．もっと早くからいただけば良かった！

「あっ！そうだ！〆サバ！」と連れが一言．．．うっ！もともとそちらの系統は苦手な私です。

「おじや」を待つ間、出てきた「〆サバ」を見て、これならいけそうだと思って一切れ食べてみました．．．

さすが大将！！！その薄い〆方がサバの脂を程良く引き出して、サバ本来の旨味を感じさせてくれます。

この品も今まで頼んでいなかったので、これまた迂闊でした！

最後に「おじや」をいただき、本日もたいへん満足！．．．ごちそうさまでした。

「なみき」では、まだまだ新たに美味しい物が味わえそうなので、また次回が楽しみです。
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--------------------------------2011/11.24

いつもは２名ですが、今日は久しぶりに４名で予約。

１７時半より全員店に入る。

とっても美味しい生ビールを頼んで、大将に刺身の盛り合わせに焼き物など４点ほどの料理で「おまかせ」で出して貰う。

①先付け～あん肝・数の子・生ハム巻き
②刺し盛り～カンパチ・皮はぎ・ソイ・中トロ・赤貝・スミイカとゲソ
③カンパチの焼き物
④牡蠣と大根のしぐれ煮
⑤フグの唐揚げ

以上、全て文句なしに美味しい料理で満足！

アルコールはクリーミーな泡立ちの生ビールをおかわりして、お酒の熱燗と焼酎（中々のボトル）．．．

ご馳走様でした．．．本日の会計はひとり６，０００円弱でした。
△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼

★料理に気遣いを感じる最高の店　-----　2011/07

　「なみき」に寄らせてもらうようになってから、８年ほど経ってしまいました。８年も通っていれば、ほぼ常連という事になるのでしょうけど、回数はというと１年間で４回程度！「季節料理　なみき」だから、季節ごとにお邪魔しているような感じになってしまったのかな？大将、ごめんなさい．．．もう少し足を運ぶようにします．．．とは言っても、席数が１０席なので、電話を入れると空きがない時もけっこうありました。以上、先に弁解しておきます。　
　さて、本題の料理ですが、「なみき」でいただく料理で、その味に「？」がつくような物は一切ないと思います。
　とても美味しい。
　大将は長いこと関西で料理の腕を鍛えたそうで、その味わいはなんと言っても付きだし（前菜）から違います。その内容も季節毎に旬のものが色合い良く並び、楽しませていただけます。メニューの大半は「お品書き」からではなく、壁に貼ってある「本日のおすすめ」メニューから選びます。時には大将に「これって何？」と聞かないと判らない変わった品もあり、初めて味わうその品に「ほ～、美味しい」といった具合に関心する物もあります。
　大将曰く、「そこらのスーパーで売っている食材だって、料理人の腕が良ければ美味しい料理になる」！っつうのはごもっとも！
　銀座や六本木の一流といわれる処で出される料理は、当然のごとく感動的で美味しいのでしょうけど、「なみき」の大将の気遣いの感じる料理は他では味わえない最高の料理です。

大将とゆうこさん

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本日のおすすめ

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先付け（あん肝・数の子・生ハム巻き）

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刺し盛り（カンパチ・ソイ・皮はぎ・中トロ・赤貝・すみいかとゲソ）

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2014' 10/30 北海道昆布森　生かき１ケ４００円

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牡蠣と大根のしぐれ煮

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フグの唐揚げ

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本日の先付け(1/24)

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牡蠣鍋(1/24)

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牡蠣鍋(1/24)

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牡蠣(1/24)

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〆サバ(1/24)

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極めの細かい泡立ち

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本日の先付け

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本日のメニュー

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車海老の唐揚げ

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焼筍

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筍

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水菜煮ひたし

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〆の蕎麦

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日替わりランチ

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太刀魚唐揚甘酢アンのランチ

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太刀魚唐揚甘酢アン

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副菜二品と漬け物、デサート

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本日は生憎の雨

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２０１２年８月先付け

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２０１２年８月中国産松茸

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２０１２年８月金目鯛煮付け

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金目鯛の大きな”目”

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２０１２年８月生蠣

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２０１２年９月メニュー・きんき煮付け！

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２０１２年９月先付け

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生ビール

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２０１２年９月、秋鯖〆鯖

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２０１２年９月２０日、きんきの煮付け

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一番美味しいところ

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半身終了です

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煮汁でご飯もいただきたい！

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ごちそうさまでした！

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2013'2/14

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2013'2/14

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2013'2/14

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2013'2/14

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$季節料理なみき - 2013'2/14 新筍焼 \2,000$

2013'2/14 新筍焼 \2,000

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2013'2/14 かき土手鍋

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2013'6/19

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2013'6/19

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2013'6/19

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2013'6/19

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2013'08

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2013'08

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2013'08

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2013'08

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2013'08

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2013'11/7

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2013711/7 先付け

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2013'11/7

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2013'11/7 松輪・〆鯖

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2013'11/7 生ビールと燗酒

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2013'11/7 いか塩辛とじゃがバタ

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2013'11/7 北海道流、じゃがバタにしました

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2013'11/7 牡蠣味噌土手鍋

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2013'11/7 林檎と緑茶

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2014' 2/3 明石天然真鯛

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2014' 4/23

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2014' 4/23

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2014' 4/23 三重皮はぎのうす造り

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2014' 4/23 八丈あおりいか

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2014' 4/23

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2014' 4/23

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2014' 4/23

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2014' 4/23

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2014' 5/21 鶏の唐揚げ

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2014' 6/21

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2014' 6/21 生ビール、先付（ツブ貝・車海老の寿司・ジュンサイ）

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2014' 6/21 おこぜの唐揚げ

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2014' 6/21 翼を広げた

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2014' 8/6 翼は窄めて穏やかな梟

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2014' 8/6 本日の先付け

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2014' 8/6 埼玉ゆでたて枝豆５００円

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2014' 8/6 いいちこ、ボトル３，２００円

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2014' 8/6 特別注文の「釣りきんき」（喜知次）

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2014' 8/6 キンキの刺し盛り

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2014' 8/6 素晴らしい身

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2014' 8/6 まずはそのまま味わう

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2014' 8/6 炙りも

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2014' 8/6

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2014' 8/6 刺身の後は煮付けに

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2014' 8/6 残骸

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2014' 8/6 キンキの肝煮

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2014' 8/6 まるでフォアグラの様です

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2014' 8/6 国産鰻蒲柳川９００円

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2014' 8/6

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2014' 10/30

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2014' 10/30

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2014' 10/30 先付、季節のもの

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2014' 10/30 韓国あん肝酢７００円

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2014' 10/30 長崎　のどぐろ丸干し２尾８００円

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2014' 10/30

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2015'2/26　本日の「おすすめ肴」とお雛様

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2015'2/26

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2015'2/26「石川　活皮はぎ」１，３００円

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2015'2/26「はまぐり」お椀（時価）

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大きな蛤

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2015'2/26「鹿児島　新筍焼（丸一本）」１，８００円

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2015'2/26

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2015'2/26

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平成２８年如月

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2016' 2/2

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2016' 2/2 合鴨治部煮８５０円

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2016' 2/2

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2016' 2/2 あおりいか

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2016' 2/2　新わかめ酢　４００円

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2016' 2/2 ぴり辛こんにゃく

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暖簾の外

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2016' 9/28

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平成２８年長月

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平成２８年長月　北海道　真がき 500円

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平成２８年長月　愛知活すずき８００円

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平成２８年長月静岡金目鯛煮付1,600円

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平成２８年長月

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2016/10/03 更新

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龍の眼さんが投稿した季節料理なみき（神奈川/京急川崎）の口コミ詳細

掲載保留季節料理なみき京急川崎、川崎、港町/日本料理、海鮮

ジャンルから探す

予算

営業時間

龍の眼さんが投稿した季節料理 なみき（神奈川/京急川崎）の口コミ詳細

掲載保留季節料理 なみき京急川崎、川崎、港町/日本料理、海鮮

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

龍の眼さんが投稿した季節料理なみき（神奈川/京急川崎）の口コミ詳細

掲載保留季節料理なみき京急川崎、川崎、港町/日本料理、海鮮