ゆめみるこさんが投稿した多仁本（東京/飯田橋）の口コミ詳細 [食べログ]

この口コミは、ゆめみるこ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

多仁本飯田橋、牛込神楽坂、神楽坂/日本料理

6回

夜の点数：5.0
- ￥30,000～￥39,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 4.8
  
  |酒・ドリンク 5.0
昼の点数：5.0
- ￥30,000～￥39,999 / 1人
- 料理・味 5.0
  
  |サービス 4.5
  
  |雰囲気 4.5
  
  |CP 4.5
  
  |酒・ドリンク 4.5

6回目

2025/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.8
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

霜月、多仁本さんの晩秋のお料理

職場でちょっと嫌なことがありまして、美味しいものをいただいて憂さ晴らしをしようと伺いました。

入り口には一輪の秋明菊が飾られ、向き合うと澄んだ気持ちになります。

盛夏の時期の訪問を逃してしまい、5ヶ月ぶりの多仁本さん。
この日も美味しく楽しい寛ぎの時間を過ごすことが出来ました。

◇車海老と椎茸と三つ葉と柿のみぞれ和え
◇お椀、佐渡のズワイ蟹の真薯、芽株、柚子皮
◇すっぽんのお出汁で炊いた松茸のお粥、振り柚子
◇鰆藁炙り、　酢橘と山葵醤油で、ほうれん草の胡麻和え
◇白甘鯛、ぶぶあられ揚げ焼き、を南蛮酢で。白髪葱、乾燥大徳寺納豆
◇銀の鴨、九条葱、ピーナッツもやしとミスの実のきんぴら、半田素麺
◇青森の蕪、柚子味噌掛け
◇金目鯛とクレソンのしゃぶしゃぶ、おろしポン酢で
◇すっぽん、塩麹漬け焼き、酢橘を絞って
◇いくらシラスご飯
◇鴨ご飯、鴨肉ミンチと芽ねぎ
◇菱の実ご飯
玉子掛けご飯はパスして
◇鮪ご飯、厚岸の中トロ、
◇葛切り
◇お薄

お酒は生ビールと白ワイン、赤ワインをグラスで一杯ずつ。ワインにお詳しい谷本さんのセレクト、猫に小判の素晴らしいものでした。

入り口、一輪の秋明菊とお軸

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みぞれ和え、車海老は炭で炙り氷水で締めて。多仁本さんらしい優しい一品。

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蟹真薯、解禁は８日らしいですが、佐渡のもなは早く入るそうです。豊かな蟹の風味が広がります。

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すっぽんのお粥、松茸がお米と同量入ります！贅沢な。

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鰆の焼き霜造り、脂が乗っています。たっぷりと酢橘を搾って。ほうれん草の胡麻和えも美味。

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白甘鯛のぶぶあられ、揚げ焼き。白髪葱に大徳寺納豆の刻んだものをふりかくて。南蛮酢がいい塩梅。

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銀の鴨の半田素麺。ここで赤ワインを出してくださいました。柔らか、シルキーな鴨。ピーナッツもやしとミズのきんぴらも歯応え良く。

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蕪。なんてシンプルかつ清らかな！

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金目鯛のしゃぶしゃぶ、白ワインを残しておいて良かった！

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おろしポン酢が合います^_^

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すっぽんの白麹焼き。美味しい部分をいただきました^ ^一同無言になります。

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揚げ銀杏

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いくらシラスご飯

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鴨ご飯、銀の鴨ちゃんですね！

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菱の実ご飯。甘みを抑えた栗のようにホクホク

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山幸さんの中トロ

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鮪ご飯

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葛切り（上戸彩ちゃん似のスタッフさんによる）

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お薄

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生ビール

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白ワイン

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赤ワイン

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2025/11/06 更新

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5回目

2025/06 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

水無月の多仁本さんのお料理

この日、初めてランチに伺いました。
なんと、偶然長野県飯田の日本料理の名店のご主人とお隣合わせに。修行先の先輩を前に緊張の面持ちの谷本さん。私にも何だか緊張が伝染しました^^;

まずはシャンパーニュを。メインの時赤をグラスに半分。
お料理は次の通りです。

◇鰻ざく
焼き立ての鰻で。暑い日に爽やかな。

◇ももりこ（徳島のプルーツトマト）のお粥
びっくり！酸味と甘味のバランスが素晴らしい。
リゾットとは全く別物。

◇北海道の毛蟹真薯のお椀
毛蟹たっぷりのお椀。青柚子が浮かびます。

◇お造り
・泥障烏賊
・真鯛
共に千葉の鴨川より。泥障烏賊のふくよかな甘さ、鯛の弾力が素晴らしい。

◇ときしらずのぶぶあられ揚げ
半分揚げて、半分炭焼きで。南蛮酢と大根おろしで。絶妙な火加減のときしらず。南蛮酢がお見事。飲み干します。

◇賀茂茄子、白味噌かけ
振り柚子。汁をたっぷり吸った冷たいお茄子。白味噌がこっくりと。

◇稚鮎の天ぷら、クレープ巻き
小麦粉と片栗粉の生地で、胡瓜、白髪葱、八丁味噌を撒いて。稚鮎のほろ苦さが際立っています。絶品。

◇鳥貝（京都）の炙り、万願寺唐辛子
ちり酢で。炭で炙った鳥貝の香ばしさ。谷本さんのちり酢は美味。

◇山形牛と北海道アスパラガスの炊き合わせ
目の前でしゃぶしゃぶで。ピーラーで削ったアスパラガスが優雅。山形牛の美味しさは言わずもがな。

◇お食事
・蛤とホワイトアスパラガスのご飯
ほんの僅かにバターが香ります。蛤の旨み、アスパラガスの歯触り。
・玉子かけご飯
黄身が濃い。
・冷たい鴨蕎麦
青森銀の鴨を低温調理して。３枚も！薄いごまだれの汁で。更科蕎麦に合いますね。

◇葛切り
目の前で若い時の上戸彩似の女性スタッフによる葛切りが作られます。すっきりとした黒蜜も自家製。

◇お薄
暑い日にすっきりとした点て方で。

暑い日に酸味の効いたお料理が涼を運びます。酸味の緩急が素晴らしい。
飯田のご主人とも久しぶりにお会いできて嬉しかったです。
楽しい昼餉のひと時でした。

お花

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鰻ざく

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フルーツトマトのお粥

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毛蟹真薯

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泥障烏賊・鯛

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お軸

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シャンパーニュ

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お軸

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グラスで

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トキシラズ

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賀茂茄子

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稚鮎のクレープ

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鳥貝の炙り

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赤をグラスに半分

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山形牛とアスパラガス

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蛤とホワイトアスパラガスのご飯

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玉子かけご飯

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冷たい鴨蕎麦

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葛切り

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お薄

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谷本さん

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2025/06/02 更新

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4回目

2024/12 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.5
- | 雰囲気4.5
- | CP4.2
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

今年の食べ納めは多仁本さんにて

本来の予定なら12月初旬に伺うはずだったところを酷い風邪を引いてしまい、年末に変更しました。

今年も残り数日となった寒い宵、多仁本さんへ。
師走のお軸と笑顔の谷本さんが迎えてくださいます。まずは久しぶりのご挨拶から。

いただいたのは生ビール。後はお任せしました。
お料理は次の通り。

◇虎河豚の白子と蓮根の蒸し寿司
荒木町以来何度か頂いているはずなのに、初めて頂くような感覚。驚くほど冴え冴えてしています。口福の極み。

◇松葉蟹の真薯のお椀
最初に昆布がふわりと香りました。松葉蟹をびっくりするほど沢山使われていて、ふんわりとした食感。

◇氷見の迷い鰹の藁炙り
辛子と醤油で。他店で迷い鰹を召し上がった方の言葉をお借りするならまさに「迷ってくれてありがとう！」こんなにきめ細かい品のある脂が乗った鰹が存在するとは。

◇虎河豚（大分）のしゃぶしゃぶ
あん肝ポン酢か葱ポン酢で。ぐらぐら煮えたぎるお湯には河豚の身まで！

◇銀の鴨（青森）塩焼き
九条葱と牛蒡とアワヒ茸のきんぴらを添えて。
皮目までが香ばしく美味しい鴨でしたが、添えのきんぴらになお感動。早速家庭で真似します。もどきですが^^;

◇塩鰤大根
たっぷりの柚子と。こんなに上品なぶり大根初めて。鰤の臭みは皆無、お汁まで飲み干しました。

◇海老芋（磐田）の素揚げ
下仁田葱の摺流しを敷いて、大徳寺納豆をはらりと。葱の甘さを納豆の塩味が引き立てます。
海老芋のほっくり感が堪りません。

◇黒豆
舌で潰れるほど柔らか。お弟子さんに伺ったところ、釘は入れないそうです^ ^

◇唐墨の天ぷらと花山葵の御前蕎麦
こんなに贅沢が続き、バチ当たりな気がしてきました。厚くカットされた唐墨の天ぷらが載った御前蕎麦。花山葵がツンと。

◇月の輪熊（青森）鍋仕立て
もう、倒れる！大好物の目白押し。熊と芹なんて。芹は根っこ入り、脂のあまさたるや！

◇お食事１
煮えばなは香の物でとっくにいただきました。

◇お食事２
ひつまぶしご飯。何やら鰻を焼いていらっしゃると思ったら！

◇お食事３
香箱蟹の炊き込みご飯。蟹味噌がしっかりかかっています。
この後、玉子掛けご飯の用意もあると言う！右隣の若者の食欲が羨ましいかぎり。

◇お薄
谷本さんのお点前。今年の見納め。

◇葛切り

◇奈良の古都華
へたをとってありました。甘かった！

ビール、日本酒２種、シャンパーニュ、赤と勧めていただくままにお酒もたくさんいただきました。
年末に大変な口福に預かりました。
谷本さんとのお話も楽しく、とても良い時間を過ごせました。

今年最後のレビューとなります。
皆さま、今年一年大変お世話になりました。
どうぞ良いお年をお迎えくださいませ。

入り口のお軸

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白子の下には蓮根の蒸し寿司

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松葉蟹の真薯のお椀

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迷い鰹

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月の輪熊

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谷本さんのお手前

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生ビール

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店内のお軸とお花

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見事な蓋裏

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日本酒

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河豚のしゃぶしゃぶ仕立て

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河豚

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身も入って

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銀の鴨、塩焼き

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赤ワイン

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塩鰤大根

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シャンパーニュ

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海老芋

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黒豆

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唐墨の天ぷら入り御前蕎麦

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熊鍋を作る谷本さん

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芹と月の輪熊

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香の物

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煮えばな

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ひつまぶしご飯

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香箱蟹の炊き込みご飯

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葛切り

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お薄

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古都華

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2025/01/01 更新

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3回目

2024/08 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.5
- | 雰囲気4.5
- | CP4.2
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

盛夏の多仁本さんのお料理

夏休み初日は大好きな多仁本さんで。
入り口には純白の木槿が、カウンターには濃紺の桔梗と鉄扇が生けられています。いずれも大将自らが選んで生けたもの。
正面のお軸も据えられた氷もいかにも涼やか。谷本さんのホスピタリティを存分に感じられました。

この日はカウンター隅の茶釜の前の席です。
谷本さんと少しお話しした後にお料理がスタート。
雲丹を湛えた心太にも驚きましたが、次なるすっぽんと蓮根の真薯の入ったお椀に心底痺れました。生姜が効いて、吸地のなかでほろほろと解けます。その上には冬瓜の薄切りが添えられて。目にも舌にも涼を尽くしてくださいます。
生ビールを置かれるようになったとか。その後には長野と甲府の素晴らしいワインを開けてくださいました。
ふたりで来てもひとりで来ても楽しいこちら。最高の夏休みスタートとなりました。

いただいたものは次の通り。

◇先付
雲丹（宮城）・叩きオクラ（宮古）じゅんさい（秋田）・自家製心太

◇お椀
すっぽんと蓮根の真薯・生姜・冬瓜

◇お造り
メイチ鯛（京都）・鰹（銚子）

◇お凌ぎ
鰻の手巻き寿司・白瓜の雷干し甘酢漬け

◇賀茂茄子の揚げ浸し・白味噌掛け

◇鮎（天竜川）の塩焼き・胡瓜の緑酢・揚げ新銀杏

◇蛸（明石）の柔らか煮・辛子

◇鱧（天草）の湯引き、チリ酢と梅ダレ

◇上州和牛・万願寺唐辛子と牛蒡のきんぴら・半田素麺・鬼おろし・花穂紫蘇

◇お食事
・白ご飯・カキフライ（山形の岩牡蠣）・香の物
・玉蜀黍ご飯
・燻製のトキシラズご飯
・鰻茶漬け

◇蕨餅
◇お薄

入り口に純白の木槿。この下には鬼灯が。

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涼し気なお花とお軸。

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氷！見た目にも涼しい。

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生ビールを始められたそうです。

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雲丹の下には自家製心太。ほんのり辛子醤油で。お隣の席のインバウンドのお客様、理解出来るかしら？

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冬瓜のスライスの下には生姜の効いた蓮根とすっぽんの真薯。ふわふわ。美味しくて卒倒しそう^^;

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鰻の手巻き寿司。

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鰻は皮パリッと。瓜の雷干しがポリポリと歯応えよく。

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長野の白ワイン。1、2本しか入らないそう。ふくよかな香りとお味。

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賀茂茄子。蕩けますね。

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鮎の塩焼き。揚げ銀杏と。今シーズン一等賞の鮎です！胡瓜酢でいただきます。もちろん頭から尻尾まで。

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蛸の柔らか煮。すっきりとしたお味。繊維が口の中で解けます。

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鱧の湯引き

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ちり酢と梅ダレで。3切れも！ふんわりと。

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久八ワイン、赤。苺の香り、フランスと全く違いますね。

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柔らかなな上州和牛。下には万願寺唐辛子と牛蒡のきんぴらが隠れています。このきんぴらも美味。半田素麺いいですね。

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岩牡蠣の牡蠣フライ。ポン酢で。濃厚な旨み。

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白ごはんはサキホコレ。

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卵黄も付いてきました。

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じゃこと玉蜀黍ご飯。瑞々しい玉蜀黍、最高！

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トキシラズを桜のチップでスモークして炊き込みご飯に。

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鰻茶漬け。ほうじ茶でした。我ながらよく入るなあ。

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蕨餅

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お薄

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2024/08/05 更新

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2回目

2024/04 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 ］
￥30,000～￥39,999

/ 1人

春爛漫の多仁本さんのお料理

昨年11月以来、移転後２回目の訪問です。
今宵は仲良し食べ友さまとご一緒に。

お店に入るなり、飾られている立派な筍に目が釘付け。大阪は木積から届いたそうです。しばらく谷本さんとお話しし、ご一緒様も到着。
初めてこちらでワインをいただきました。
日本料理にワインも良いですね。
いただいたお料理は次の通りです。

◇ホワイトアスパラの擦り流し・雲丹・汲み上げ湯葉・車海老
◇鰻と春キャベツの甘酢漬けの飯蒸・花山椒
◇蛤真薯とうるいのお椀
◇琵琶湖もろこ南蛮漬け
◇勝浦金目鯛の藁炙り・わらび・菜の花酢橘を絞って、
◇三重の白魚三重と九条葱の柳川仕立て
◇常陸牛ヒレの炭火焼・椎茸と片栗のお浸し辛子の割り醤油
◇木積の蒸し筍
◇北寄貝のしゃぶしゃぶ、チリ酢で、
◇焼き筍、甘くて香ばしく、瑞々しい、
◇蛍烏賊と行者大蒜の冷たい葛素麺
◇お食事
・魚沼産コシヒカリの白ご飯
・香の物
・氷魚
・塩釜産本鮪延縄
・すっぽんご飯のおにぎり（お土産）
◇水羊羹
◇お薄

谷本さんの笑顔とお料理で、新年度の疲れも吹き飛びました！素晴らしいホスピタリティです。

常陸牛の炭焼き。なんて滑らかで美味しいヒレでしょう。椎茸と片栗の和え物も微妙。

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金目鯛の藁炙り。皮目がパリッと、中はレア。酢橘を搾って。

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鰻と春キャベツ、花山椒の手巻き。多仁本さんの手巻き大好き♡鰻が香ばしい！

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ホワイトアスパラの擦り流し。雲丹が甘い！中に車海老が潜んでいます。

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立派な筍！

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入り口の京忘れ

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お軸

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蛤真薯とうるいのお椀。粗く叩いた蛤が素晴らしい。

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ぱくり！

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琵琶湖のもろこの南蛮漬け。新玉ねぎの甘さと酢の加減の程よいこと！お酢も飲み干します。

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白魚と九条葱の柳川仕立て。グツグツ煮立っています。お出汁がいい。雑炊にしていただきたいほど。

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蒸したての筍。甘い香りがお店中に広がります。

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蒸し筍。藻塩で。甘さといい、食感といい、素晴らしい。

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北寄貝のしゃぶしゃぶ、チリ酢で。多仁本さんのチリ酢、好きです。

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身が厚く、甘い北寄貝！

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焼き筍。お醤油をさっと塗って炭焼きに。これ、お代わりしたいです！

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蛍烏賊の葛素麺。揚げた蛍烏賊がのります。葛素麺は初めていただきました。独特の食感。

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炊き立てご飯、氷魚、香の物。

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山幸さんの本鮪。爽やかです。

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この日は玉子抜きで。

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儚い口溶けの水羊羹

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谷本さんが点ててくださいます。ほっとしますね。

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赤ワイン

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まずはビールで乾杯！

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白ワイン

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2024/04/21 更新

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1回目

2023/11 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.2
- | 雰囲気4.2
- | CP4.0
- | 酒・ドリンク4.0 ］
￥30,000～￥39,999

/ 1人

軽子坂で冬の夜は更けて。移転された多仁本さんへ初訪問

四ツ谷荒木町から神楽坂は軽子坂に移転された多仁本さんにようやく訪問出来ました。
すぐにでも駆けつけたかったものの、仕事で延び延びになっていました。

新しい店舗は横並び一列のカウンター、8席。
谷本さんにお祝いのご挨拶。
梅酒のソーダ割りをお供にいただいたのは次の通り。

◇泥障烏賊のみぞれ和え
椎茸と薄揚げと根三つ葉。軽く和えていただきます。薄味で炊いたお揚げが優しく。

◇お椀
松葉蟹（京都杉山）の真薯。
柚子、鶯菜を添えて。松葉蟹がふんわり解けます。

◇鰹の藁炙り
ちり酢で。程よい脂の乗り。今年いただいた鰹いちばんのお味！添えられた水菜がシャキシャキです。

◇鱈の白子と加賀蓮根の飯蒸し。
山葵餡で。柚子の器で提供。スプーンで崩しながら。昨年もいただきましたが、パワーアップされているような！食べ終えるのが惜しくなるほどの味わい。

◇すっぽんの塩麹焼き
お懐紙で包んでかぶりつきます。塩麹の得もいわれぬいいお味です。

◇虎河豚のしゃぶしゃぶ、
グツグツと煮たてた小鍋でしゃぶしゃぶ。塩とあん肝ソースで。ものすごい弾力です。

◇海老芋の白味噌仕立て
揚げた海老芋をあっさりした白味噌碗で。

◇真夏鰹の幽庵焼き
人参、切り干し大根、ほうれん草の胡麻和えを添えて。

◇前沢牛舌の炭焼きと花山葵の冷たいお蕎麦
大根おろしと共に。この日初めて登場のメニューだそうです。細かく包丁を入れた厚切り舌。爽やかにいただけます。

◇聖護院蕪の煮物。
飛龍頭には銀杏、木耳、蓮根入り。ほうれん草と柚子を添えて。優しい味わい。

◇締め
・白米、じゃこ、いくら
・香箱蟹とフカヒレの炊き込みご飯
・鰻茶漬け
・月輪熊の中華蕎麦
締めは好きなものを好きなだけ。ひと通り少しずついただきました。鰻と熊が苦手な方のためにやま幸さんの鮪を切ってくださる谷本さん。にわかに我も我もと鮪祭りのような状況になりました^^;

◇わらび餅
きな粉と黒蜜で。

◇お薄
谷本さんが点ててくださいます。（写真はいただいた後です）

開店直後は慌ただしくようやく落ち着いてきた、と柔和な笑顔で語られる谷本さん。
これからが本領発揮でしょう。
お隣合わせになったご夫妻ともお話しが弾み、軽子坂の冬の夜は楽しく更けて行きました。

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2023/12/03 更新

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ゆめみるこさんが投稿した多仁本（東京/飯田橋）の口コミ詳細

多仁本飯田橋、牛込神楽坂、神楽坂/日本料理

ジャンルから探す

予算

営業時間

ゆめみるこさんが投稿した多仁本（東京/飯田橋）の口コミ詳細

多仁本飯田橋、牛込神楽坂、神楽坂/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