ジェームズオオクボさんが投稿したまき村（東京/大森）の口コミ詳細 [食べログ]

この口コミは、ジェームズオオクボ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

まき村大森海岸、大森、立会川/日本料理

7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 5.0
  
  |酒・ドリンク 5.0

7回目

2025/05 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 ］
￥30,000～￥39,999

/ 1人

まき村　＠大森海岸　～ミシュラン非掲載になり、新たな道へ
　ちょうど一年くらい前の勉強会の時に予約を入れておきました。
この一年で「まき村」の環境は大きくかわったようで、彼のコンツェルンからこの訪問が最後になるかもしれませんよ、という情報が数ヶ月前に入ってきました。
少し早めに到着して、カウンターのお席に案内されると、大将の牧村彰夫さんがいつもと変わらない優しい笑顔で挨拶にいらっしゃいました。
　少し時間があるので大将の「食べログ」を開いてみます。現在4.42点。画像のサムネルに大将の写真がありますのでクリックします。すると夏期のプロフィールが出てきます。
幼少時に見たテレビドラマに影響され、料理人を志す。服部栄養専門学校卒業後、赤坂の料亭「長谷川」で8年間修行を積む。27歳で「まき村」の前身「たこ入道」を大森にオープン。3年半を経て、1989年大森に「まき村」をオープンさせる。2010年、現在の大森海岸へ移転。「ミシュランガイド東京2015」より三つ星を守る。目指しているものは、一日一組限定の料理店。

へー。

　まずはさて、食前酒が供せられ、先付の牡丹海老からお料理は始まります。
素敵な器の牡丹海老。
ねっとりした牡丹海老の食感とお出汁のジュレ　梅のさわやかな味わいです。

お酒は「鄙願」の口切り。
「鄙願」の漢字をGoogleで「ひがん　日本酒」と検索するとAIが説明をしてくれました。
「鄙願（ひがん）」は、新潟県の大洋酒造と酒屋「酒・ほしの」が共同で開発した、非常に希少な日本酒です。20年間かけて「一生心に残る、うまい日本酒を造りたい」という想いで造られたと伝えられています。一般流通はなく、高級料理店や「酒・ほしの」でしか手に入らないとされています。

玉蜀黍の手毬揚げ。
サクッとしてぷちぷちと、最近のイノベーティブなレストランのようなスナック感覚で、お酒が進みますね。

鹿児島県出水の真鯵の寿司
とても良い流れがテンポ良く進みます。

続いて煮物椀です。
本日は小満らしく毛蟹のしんじよう椀です。
加賀太胡瓜がとても青々しく綺麗ですね。

お造り
竹岡の真子鰈と山口の剣先烏賊

続いてのお酒は「而今」です。

鰹のはさみ造り　葛胡麻醤油
昨年の訪問時も提供されましたが、初鰹を開いてたたいた薬味を挟んだ一品です。
細く切った薬味のテクスチャよく、技を感じる一品ね。
個人的に好きな仕立て。

千倉の栄螺　雲丹焼き。
昨年も供せられましたが、千倉は波が荒いので角が立っています。
熱々に焼かれてとても触ると熱いの注意くださいと。
雲丹もうまいし、栄螺もうまいです。
食べ進めると最後に白いのか緑のが出てくるのですが、今年も緑で肝でした。

大分の甘鯛の若狭焼き
白アスパラを白だしでといたピュレ

穴子胡瓜
華やかな見た目の一品。
味わいもあっさりとしています。

宮崎牛のサーロイン　しゃぶしゃぶ
芥子、万願寺唐辛子、茄子

お食事ですと、魚沼の土鍋ごはんと香の物、そして胡麻ダレの真鯛が提供されます。
本日は鯛茶漬けですね。

まず、真鯛をのせてご飯を一口、その後、お茶漬けに。

お腹いっぱいですね。

水菓子は西瓜ジュースと静岡のマスクメロンとくり抜いた西瓜
静岡のマスクメロンとくり抜いた西瓜にはジュレ、アングレーゼソースが添えられています。

気がつけば一回転目のお客様がお帰りになり、我々だけに。
流れゆく時間もとても良かったですね。

まき村
〒104-0013　東京都品川区南大井3-11-5 MAKIMURA BLD 1F
電話　03-3768-6388

外観

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外観

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店内

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食前酒

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牡丹海老

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先付　牡丹海老

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玉蜀黍の手毬揚げ

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鄙願　口切りで

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鹿児島県出水の真鯵の寿司

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鹿児島県出水の真鯵の寿司

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煮物椀

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毛蟹のしんじよう椀

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毛蟹のしんじよう椀

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お造り

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お造り

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お造り2　鰹のはさみ造り

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千倉の栄螺　雲丹焼き

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千倉の栄螺　雲丹焼き

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大分の甘鯛の若狭焼き

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大分の甘鯛の若狭焼き

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穴子胡瓜

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穴子胡瓜

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穴子胡瓜

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宮崎牛のサーロイン　しゃぶしゃぶ

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宮崎牛のサーロイン　しゃぶしゃぶ

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お食事　鯛茶漬け

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お食事　鯛茶漬け

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お食事　鯛茶漬け

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お食事　鯛茶漬け

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お食事　鯛茶漬け

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お食事　鯛茶漬け

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お食事　鯛茶漬け

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お食事　鯛茶漬け

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お食事　鯛茶漬け

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水菓子

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水菓子

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水菓子

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2025/05/27 更新

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6回目

2024/06 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 ］
￥30,000～￥39,999

/ 1人

まき村　＠品川区南大井　～ミシュラン三ツ星、食べログゴールドの日本料理店
　昨年は心不全になり入院していたのですが、ここのところもろもろの事情で流れてした『まき村』ですが、なんとかお席を会員さんが融通していただきまして日本料理の勉強に行ってまいりました。
お席を確保するのが大変なお店故、また席を確保できるとは思っていなかったのですが、感謝です。
2021年12月以来ということなので、なんと2年半ぶりの訪問です。
人気日本料理店の秘密を勉強したいと思います。
　お酒を飲めない身ゆえ車でお店まで参りますと、なんといつも駐車しているコインパーキングに囲いが、あれま。なんとかパーキングを見つけて、いざ出陣。

　久々の『まき村』ですが、お店の方々が体のお気遣いいただきうれしいです。
食事の前にトイレ行きますと、タイトルの数々のプレートが。

続いては琵琶湖の天然鮎です。
鮎は、串打ちして焼いてから揚げて仕上げています。
玉蜀黍のかき揚げも美味。
芒種らしい一皿ですね。

続いては煮物椀です。
お椀の柄が素敵ですね。
海老の真丈椀です。この画像だと見えませんが見た目からぷりっとした海老が表面にいます。
加賀太胡瓜と柚子のお花です。
鰹のニュアンスの吸地に始まり、海老の濃厚さという感じになります。

続いては小満ということで鱧の料理です。
天草の鱧は焼き霜にしてあります。
表面を炙って身は生です。脂のりよくおいしいです。
塩と梅肉も良いですが、ちり酢もおいしいです。

こちらは鱧子を牛蒡と炊いています。
しみじみする『まき村』らしい味わいです。

剣先烏賊の素麺し立て。小満らしい一品。
山口の剣先烏賊は綺麗に麺体になっています。
食べてみるとまさに素麺ですね。

続いては、鰹の挟み造りです。
これはめずらしいですね。
今回は烏賊の素麺造りと鰹の挟み造りで創意工夫がすばらしいですね。
房州勝浦の初鰹を開いてたたいた薬味を挟んでいます。
細く切った薬味のテクスチャよく、技を感じる一品です。

千倉の栄螺　雲丹焼き。
千倉は波が荒いんですね。
熱々に焼かれてとても触ると熱いそうです。
食べ進めると最後に白いのか緑のが出てきます。
私は緑で肝でした。

続いては鮎魚女だそうです。
先週の勉強会の『巣鴨味けん』では付け焼きでしたね。

鮎魚女の唐揚げと焼いた白アスパラ　銀餡がけ
しみじみする味わいの銀餡をまとったふわさくの鮎魚女がこれまたうまいですね。
薬味のしゃりしゃりしたテクスチャも良いですね。

湯通しした近江牛と焼き茄子を試食します。
会員さんで近江牛を使っている店も多いですが、この甘い近江牛のおいしさはなかなかないですね。

時の経つのは早いものです。
はやお食事となりました。

〆は「鮎ご飯」です。
鮎は開いて焼いて内臓からつくったつけ汁に浸しているので味も濃厚です。
うまい！ですね。

デザートは、白ワインのゼリーと枇杷のコンポートをのせた蜂蜜のプリンです。
上には白ワインのゼリー、枇杷のコンポート、そして蜂蜜のプリンです。
白ワインのゼリーが効いているのかはわかりませんが、枇杷は濃厚な味わいです。

カエルを模した空豆もかわいいですね。
私も帰ってきました。

お会計も昔と変わらず、すばらしいお店です。

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388

外観

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タイトルプレート

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タイトルプレート

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店内

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佐島の蛸の柔らか煮

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琵琶湖の天然鮎と玉蜀黍

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煮物椀

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煮物椀

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天草の鱧は焼き霜と鱧子と蒡を炊たん

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天草の鱧は焼き霜

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鱧子と蒡を炊たん

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剣先烏賊の素麺し立て

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房州勝浦の初鰹の挟み造り

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房州勝浦の初鰹の挟み造り

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栄螺海胆焼き

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鮎魚女の唐揚げと焼いた白アスパラ　銀餡がけ

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鮎魚女の唐揚げと焼いた白アスパラ　銀餡がけ

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湯通しした近江牛と焼き茄子

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鮎ご飯

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鮎ご飯

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鮎ご飯

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食事のお供

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食事のお供

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食事のお供

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鮎ご飯

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白ワインのゼリーと枇杷のコンポートをのせた蜂蜜のプリン

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枝前の蛙

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2024/06/14 更新

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5回目

2021/12 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 ］
￥30,000～￥39,999

/ 1人

まき村　＠品川区南大井☆大森海岸駅　～完成度の高い料理で魅了する大雪終盤の勉強会
　本日は塾生と日本料理の勉強です。
食前酒の梅酒のあと、
まずは「鄙願　大吟醸」から

先付は長崎の天然車海老です。
叩いた山芋とうるい、振り柚子にジュレポン酢
車海老好きにはたまりません。

煮物椀は、新物の唐墨と餅の椀
みぞれ椀にしたてあります。
卵白を入れて蒸してあるそうです。

山口のトラフグと鮟肝　ちり酢

大間の本鮪のお造り

白子の蒸し寿司

揚げ里芋と小ヤリイカの霙煮
こういうお料理でしみじみできるのが當店『まき村』です。
他の店にはない時間が味わえます。

香箱蟹の真薯銀餡

車海老の鬼がら焼き

ローストビーフと温泉茄子の焼き茄子

https://www.tochigiji.or.jp/s/product/19100/

鱶鰭とすっぽんのラーメン

淡路の真鯛の鯛茶漬け
魚沼産のクラシックコシヒカリ

越後姫、ラフランススリ流し

今日も大変勉強になりました。
世の中Instagramの影響で劇場型の「まいったか系」の雅の料理屋が多いですが、細部に行き届いた審美眼を問う料理は格段に良いですね。
日本料理店の店作りの参考にさせていただきます。

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388

外観

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外観

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外観

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外観

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店内

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食前酒

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長崎の天然車海老

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煮物椀

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煮物椀

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煮物椀

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山口のトラフグと鮟肝　ちり酢

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山口のトラフグと鮟肝　ちり酢

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大間の本鮪のお造り

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白子の蒸し寿司

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白子の蒸し寿司

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揚げ里芋と小ヤリイカの霙煮

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香箱蟹の真薯銀餡

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香箱蟹の真薯銀餡

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車海老の鬼がら焼き

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ローストビーフと温泉茄子の焼き茄子

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鱶鰭ラーメン

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鱶鰭ラーメン

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鯛茶漬け

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淡路の真鯛の鯛茶漬け

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魚沼産のクラシックコシヒカリ

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魚沼産のクラシックコシヒカリ

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魚沼産のクラシックコシヒカリ

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鯛茶漬け

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鯛茶漬け

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鯛茶漬け

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おこげ

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越後姫、ラフランススリ流し

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ラフランススリ流し

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越後姫

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2022/02/01 更新

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4回目

2021/05 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

まき村　＠品川区南大井☆大森海岸駅　～しみじみとする完成度の高い料理で魅了する小満の勉強会
　最近、会員が増えているのが日本料理店です。
そういうお客様のために引き出しを作りたいと思います。
今宵はコロナの緊急事態宣言が出ているためノンアルコールです。
お酒と料理の組み合わせは勉強できないのが残念です。

　先付けは天草の天然車海老と帆立貝の酢ゼリーがけ。
味わいのある車海老。若布の食感が良いです。

とうもろこしの手毬揚げ
甘さがじわじわきます。山梨のゴールドラッシュを使用しています。　

毛蟹真薯清汁仕立て
上品ですが味わいのある噴火湾の蟹の真薯。上には小メロンと柚子がのっています。

天草の鱧の焼き霜造り
塩とおろしちり酢で

竹岡の真子鰈と淡路島の縞鯵
しめり海苔、すだち、ぽん酢、醤油、殿場の瀬戸さんのまづま山葵
縞鰺がおいしく、いつもながら包丁の切れ味がすばらしいです。
真子鰈と塩昆布を合わせてると・・酒が欲しいですね。

炙り煮穴子飯蒸し　甘長唐辛子の土佐炒り添え
江戸前の穴子。
穴子を堪能できます。

さざえ雲丹壺焼き
栄螺が大きい故に、身が多くて、奥に隠れている肝でかいです。
お酒が・・・

琵琶湖の天然稚鮎の焼き揚げ
塩で十分おいしいが・・・

和牛すきしゃぶ銀案
京都の久世茄子の焼き茄子が香りよく、銀餡と相性がよいです。

児島湖の天然鰻の蒲焼き
350gだそうです。軽やかな鰻です。

静岡のメロンとスイカ、アングレーゼ

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388

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車海老と帆立　酢ゼリーがけ

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玉蜀黍の手鞠揚げ

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煮物椀

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鱧焼き霜　ちり酢

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焼き霜

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真子鰈　縞鰺　しめり海苔　酢橘　山葵　醤油

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真子鰈　縞鰺

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炙り煮穴子の飯蒸し

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栄螺うに壺焼き

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稚鮎

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和牛焼きしゃぶ

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土鍋ご飯

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児島湖の天然鰻の蒲焼き

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児島湖の天然鰻の蒲焼き

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お食事

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おこげ

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水菓子

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2021/06/02 更新

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3回目

2020/12 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 ］
￥30,000～￥39,999

/ 1人

《しみじみとする完成度の高い料理で魅了》まき村＠品川区南大井
　コンツェルンのご縁で昨年より日本料理の勉強させていただいているのがこちら『まき村』です。最近の東京に限らず、日本料理限らず、料理屋は食材に贅を尽くして「参ったか作戦」になっているように思います。リーマンショック後のグローバル化によって新興の富裕層が増えたり、インバウンドが増えて、審美眼よりも、わかりやすさにわかりやすさを供する店が増えたということなのでしょう。しかし、時はコロナにより鎖国の時代。
陰謀論渦まず、この時は、敢えて流れに逆らい、料理の技術や店主の心意気や審美眼を磨くのが仕事上良いと考え、こちらに敢えて勉強に参っている次第でございます。

　さて、今宵の松葉蟹からスタートです。
『まき村』の特徴はとてもすばらしい食材の仕入にあると思います。
味のしっかりした松葉蟹です。
蟹は漁港に出向き抑えるのが一番です。ただし、消費地は市場から遠いのでぶくぶく活かしで流通しています。しかし、漁港から市場を回るといつの蟹かわかりません。
「ぶくぶくついているのにおかしいな・・」というやつですね。
日帰り船の産地の名店ような蟹を入れるには、仲買人と友人や家族のような関係らなないといけません。
いつも一定水準の蟹が入っているようで、これは仲買人から選べている証しなのでしょう。

今日は連れが甲殻類アレルギーです。
アレルギー対応の代替えの料理も仕事柄たいへん勉強になるのですが。
こちらは下関の天然のとらふくです。
下関では「不具」をきらい「ふく」と言います。
下関の『ふくえもん』の大将の松井さんの言葉そのままですが。

白子の蕪すり流し椀
白子の甘さと蕪の甘さ。骨格をなすお出汁。
大変すばらしい煮物椀です。

やや身厚の江戸前の鮃
少し食感がある味わい深い千葉の鮃です。

塩、ちり酢、薄口醤油
塩昆布、真妻山葵にて

脂がのっている縁側が甘いです。

館山の縞鯵
包丁技術がすばらしいので、凛としてますが、活〆ではなく表面がぬるっと、な、海苔との相性が抜群

氷見の鰤、蒸してごま油を軽く塗った小蕪
中がレアでステーキ風

蕪は剥かずに、蒸しています。
たいへんおいしい。

せいこ蟹　真薯銀餡

アレルギーの代替えは鱶鰭です。
分厚い鱶鰭。
これもおいしそう。

松阪牛イチボのローストビーフ

揚げ里芋と生でも食べられる子槍烏賊、
みぞれ仕立て

そして本日の〆は名物の鯛茶漬けです。
淡路の天然真鯛の鯛茶漬け

おこげはタレをかけて

ラフランスの摺流しとミルクプリン

本日も大変勉強になりました。

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388

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食前酒

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松葉蟹

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下関から天然のとらふく

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江戸前の鮃

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江戸前の鮃

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塩、ちり酢、薄口醤油塩昆布、真妻山葵にて

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館山の縞鯵

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館山の縞鯵

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氷見の鰤、蒸してごま油を軽く塗った小蕪

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小蕪

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せいこ蟹

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鱶鰭

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松阪牛イチボのローストビーフ

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揚げ里芋と生でも食べられる子槍烏賊、みぞれ仕立て

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名物の鯛茶漬け

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名物の鯛茶漬け

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土鍋ご飯

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土鍋ご飯

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土鍋ご飯

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追加のタレ

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名物の鯛茶漬け

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名物の鯛茶漬け

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名物の鯛茶漬け

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おこげはタレをかけて

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香の物

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ラフランスの摺流しとミルクプリン

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2020/12/30 更新

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2回目

2020/06 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 ］
￥30,000～￥39,999

/ 1人

《しみじみとする完成度の高い料理で魅了》まき村＠品川区南大井
　昨年11月はコンツェルンとの情報交換をかねての勉強会。その時に確保したお席が7ヶ月後でした。ようくやくというところでコロナ渦に。しかし、緊急事態宣言も解除され、貴重な勉強の機会も幻にならずに済みました。

まずは、食前酒の梅酒からスタートです。
先付けは、秋田の潤菜と天草鱧の落とし。
もうじき夏至ですが、涼しげでかつ豪華な器で、見た目がとても美しいのは『まき村』らしいですね。
フワフワの鱧と加減酢がとても素晴らしいです。

五月和え
薄く切った新蓮根とあえて干した椎茸、そしてアーモンドでテクスチャがとてもよく、和え衣の胡麻クリームが見事にまとめております。

煮物椀は毛蟹真薯清汁仕立てです。
見るからにおいしそうですが・・
お出しもおいしく、濃厚な毛蟹真薯もよく、でも毛蟹真薯とお出しを合わせるとおいしさが倍増します。
色合い際立つ小メロンと振り柚子のアクセントです。

お造りは長崎の剣先烏賊と竹岡の真子鰈です。
打大葉、しめり海苔、塩、山葵、醤油、ちり酢

勝浦の鰹のたたきが続きます。
あしらいは酢橘、ちり酢、浅葱です。
あっさりした上品さの中に、鰹独特の血のニュアンスがある素晴らしい鰹です。

蒸し鮑　生雲丹
肝ソースと出汁のジュレ、花穂紫蘇、酢橘
肝のソースでお酒が進みます。

琵琶湖の稚鮎焼き揚げ　玉蜀黍、ほうずき、塩、蓼酢
軽いようで軽くない。
テクスチャがとてもよくて、これはうまいのなんのって。

炙り煮穴子　
江戸前の穴子を焼いて蒸しているそうです。
下には焼いた久世茄子があり、振り柚子をした銀あんがたいへん合います。
これはスペシャルです。

牛肉すきしゃぶ仕立て
下には豆腐と黄身辛子が

さて、ご飯です。
正直、鯛茶漬けだと思っていましたが・・・
なんと鮎飯です。
長良川の鮎が入ったということで、今日はこちらです。

香の物が胡瓜糠漬けと水茄子浅漬けで、止め椀が黒地海苔の赤だしです。

宮崎マンゴーでクリームチーズムース、ワインゼリー

いつ来ても勉強になります。
料理、サービス、空間のバランスがとれた、居心地の良い和食店です。
コロナショックまではぎらぎらした高級食材まいったか作戦が隆盛でしたが、私は飽きたきたので、こういう和食店にかよってもっと勉強したいと思います。

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388
https://plaza.rakuten.co.jp/yumeakinai/diary/201911270000/

外観

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梅酒

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秋田の潤菜と天草鱧の落とし

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秋田の潤菜と天草鱧の落とし

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五月和え

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毛蟹真薯清汁仕立て

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打大葉、しめり海苔、塩、山葵、醤油、ちり酢

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長崎の剣先烏賊と竹岡の真子鰈

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勝浦の鰹のたたき

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蒸し鮑　生雲丹肝ソースと出汁のジュレ

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琵琶湖の稚鮎焼き揚げ

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江戸前の穴子

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牛肉すきしゃぶ仕立て

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鮎ご飯

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鮎ご飯

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宮崎マンゴーでクリームチーズムース、ワインゼリー

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2020/07/02 更新

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1回目

2019/11 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

《しみじみとする完成度の高い料理で魅了》まき村＠品川区南大井
　今日は藤山コンツェルンとの情報交換で大森海岸の前々から勉強にきたかったお店にきております。

　とても雰囲気のよい空間のミシュラン三つ星に格付けれています。
総漆喰の上品な白壁は多くの日本料理店に影響を与えましたね。

　まずは、火入れが大変よい大分の車海老と蒸し鮑からスタートです。
酢ゼリーがかかっています。
これは間違いないお店だというのが先付けでわかります。

　続いては墨烏賊のおかき揚げ。
細かく砕いたおかきの衣のテクスチャと香ばしさが良く、烏賊の火入れも抜群で弾力があり、墨烏賊の味わいを引き出しています。
秀逸な一皿。

温白子　ちり酢　ふり柚子

松葉蟹真薯清汁仕立て
芽蕪　柚子
まずは、汁を一口。清いとついているだけあって清らかな味わい。
しかし、その澄みきったお出汁も濃厚な味わいの蟹の真薯を食べていくにつれ表情を変え、一体化してゆきます。
正直うまい。

ふく造り
酢橘とちり酢で

金目鯛炙り
長芋、しめり海苔が添えてあります。
海苔と金目鯛は相性が良いです。

柿林檎白和え
和えごろもがよくおいしい。

フォアグラゼリー
これは個性的なお料理です。

揚鰆かぶら餡
いくらと壬生菜とふり柚子です。
揚げた鰆もおいしいですね。

牛肉すきしゃぶ仕立て
舞茸、黄身辛子
レアなすき焼きと舞茸の相性がよいです。

お食事は名物の鯛茶漬けです。
胡麻のタレがうまいです。
これだけでお茶漬け一杯いけそうです。

香の物もうまいが、確か魚沼のお米だったと思いますが、これがまたおいしいです。

ミルクプリンとラフランスのすり流し、ワインゼリーを組み合わせたラフランスのデザートもたいへんすばらしいです。

料理の完成度が高く器がとても素晴らしいお店ですね。
そして、何より居心地が良いです。
最近の東京の和食店としてはお値段もお安く、大変満足度の高い和食店でした。
こちらは定期的に勉強してみたいと思います。

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388

外観

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店内

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店内

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大分の車海老と蒸し鮑

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墨烏賊のおかき揚げ

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温白子

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温白子

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松葉蟹真薯清汁仕立て

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ふく造り

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ふく造り

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金目鯛炙り

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金目鯛炙り

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柿林檎白和え

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フォアグラゼリー

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揚鰆かぶら餡

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牛肉すきしゃぶ仕立て

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名物の鯛茶漬け

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名物の鯛茶漬け

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名物の鯛茶漬け

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香の物

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ご飯

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鯛茶漬け

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鯛茶漬け

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おこげ

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ラフランスのデザート

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2019/12/03 更新

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ジェームズオオクボさんが投稿したまき村（東京/大森）の口コミ詳細

まき村大森海岸、大森、立会川/日本料理

ジャンルから探す

予算

営業時間

ジェームズオオクボさんが投稿したまき村（東京/大森）の口コミ詳細

まき村大森海岸、大森、立会川/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