プニプニ51さんが投稿した虎白（東京/飯田橋）の口コミ詳細 [食べログ]

この口コミは、プニプニ51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

移転虎白飯田橋、牛込神楽坂、神楽坂/日本料理

4回

夜の点数：4.5
- ￥40,000～￥49,999 / 1人
- 料理・味 4.5
  
  |サービス 4.8
  
  |雰囲気 4.8
  
  |CP 4.0
  
  |酒・ドリンク 4.5

4回目

2020/12 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.8
- | 雰囲気4.8
- | CP4.0
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

今年も三つ星おめでとうございます☆

【2020-12月中旬 17:00】

今年も三つ星おめでとうございます。

久々に食べたい！という事でテーブル席で
ゆったりと堪能させて頂きました。

テーブル席ZONEの女性スタッフさん達の接客
本当に素晴らしい。知的だし温かい。
ミシュラン三つ星に相応しいと感じます。

小泉氏も少しですがお話し出来て良かった♪
髪は今は伸ばしてらっしゃって新鮮。
相変わらず温かい素晴らしい雰囲気。

今回のピカ一は☆
シャトーブリアンジュレ
松葉蟹の饅頭お椀
揚げ白子餅米キャビア添え

今回も大満足です♪また伺います。

〈本日のお任せコース〉

○白甘鯛の出汁
◎揚げ白子餅米キャビア添え
◎松葉蟹の饅頭お椀
◎シャトーブリアンジュレかけ
○クエ　出汁牛蒡揚げ
○平目胡麻和え
•香箱蟹　内子外子紹興酒和え
◎白甘鯛　揚げ海老芋　白味噌仕立て
◎クズめん　白トリュフ
◎牛蒡と鯛の土鍋ご飯
○生苺のジェラート
ーーーーーーーーーー
◎而今(にごり酒)
○花邑(十四代の従兄弟)
•ペリエ
。。。。。。。。。。。。。。。。
(2名)8万程。

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2022/11/12 更新

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3回目

2018/08 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.8
- | 雰囲気4.8
- | CP4.2
- | 酒・ドリンク4.5 ］

半年ぶりの幸せ☆

東京で一番好きな懐石☆

ミシュラン三ツ星のお店です。
親店は「石かわ」さん。

外観は黒墨塗りの風情ある塀が印象深く、
小池もあり金魚も可愛いお洒落な入り口。

店内はカウンター席と天井高空間にテーブル席が
とても綺麗で和アートが素敵。

〈本日の夜のお任せ〉

◎焼き茄子とのどぐろ餡かけ
◎すっぽん唐揚げ葱揚銀杏揚
◎毛蟹餡かけ
◎槍烏賊のしんじょう椀
○金目鯛お造り和ジュレじゅん菜茗荷
○鱧の白和え
◎焼き河豚芋揚
◎鮑トリュフかけ
○すっぽんスープ餡つみれ
◎土鍋混ぜご飯
○赤出汁湯葉
○漬物
◎マンゴーデザート
。。。。。。。。。。。。

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2019/04/28 更新

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2回目

2018/04 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.8
- | 雰囲気4.8
- | CP4.2
- | 酒・ドリンク4.5 ］

久々小泉氏にお会いできました☆

【2018-4月下旬 20:30】

〈本日の夜のお任せ〉

◎鮑、原木椎茸、胡瓜、和ジュレ
○稚鮎唐揚げ、玉葱餅
◎蒸し米、唐墨、鶉温泉卵、海苔
◎車海老のしんじょう椀
◎生きしめ鯛、鯛白子和え
○鰹酒盗漬け蛍イカ炙り
◎のどぐろ、花山椒、フキ、タラの芽
◎桜鱒/キャビア/こごみ/行者にんにく
◎春カブすり流し、蛤、筍、雲丹
○猪炙りと花山椒土鍋
○生海苔としじみの味噌汁、香の物
◎グリンピース/ラム酒ゼリー/白味噌ムース/アラレ
ーーーーーーーーーー
・日本酒1合
・赤ワイン×1
・ミネラルウォーター泡一本
・ミネラルウォーター一本
・グラスシャンパン×1
。。。。。。。。。。。。。。。。
合計(2名)¥6,9000-

相変わらず素晴らしい和食が頂けました。
私的には京都に来た様な気持ちになります。

ミシュランの三ツ星を取られてから
なかなかカウンター席の予約が取れなくて
すっかりご無沙汰でしたが、予約開始日に
頑張って予約出来、二回転目に訪問出来ました

店主の小泉氏は、相変わらずお元気で
かなり久しぶりだけど苦手な食べ物も把握して
下さっていて素晴らしい接客とお話し☆
やっぱり大好きなお店だなぁ。

また伺います☆

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2019/04/28 更新

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1回目

2016/01 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.8
- | CP4.2
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

新進気鋭☆献立が楽しみな懐石

【2016-1月中旬 18:00】

いやはや大好きですがとっても久しぶりに訪問です☆やっぱり美味し♪

今回頂いたコース(1番高いコース)

◎海老芋のすり流し白味噌汁
◎甘鯛鱗揚げ、銀杏、八角で
◎炭焼きにのどぐろ、蒸し飯で
◎松葉蟹のしんじょう椀
◎カワハギの肝和え
◎炭焼きにしたさわら、レンコン餠、トリュフ
◯金目鯛皮だけ炙り、げんぶたけ、みぶな、塩昆こぶ
◯車海老、たけのこ、ひめかぶら、裏ごしした白子汁
・1.6キロたらば蟹の土鍋ごはん
◎焦がし砂糖フロマージュ、くるみ、松の実

【2014-4月中旬 17:30】ーーーーーーーーーーーーーーーー
当日にダメ元で電話して17:30〜19:10までのお席を確保☆急に入れて頂けて感謝です。

※料金が変更されています。
コースは(15,000/17,000/19,000)の3種類です。

今回の献立(¥19,000コース)

◯「雲丹の胡麻豆腐」〜山葵餡〜
雲丹をたっぷり練り込んだ生胡麻の豆腐は、とろける豆腐か湯葉の様です。
◎「空豆と蛤の揚げ物」
八角がほんのり香る衣に包まれた蛤はギュッと濃厚なお味で美味しかった☆
◎「河豚の唐揚げと餅米」～黒トリュフと出汁ホワイトソースかけ～
餅米と出汁入りホワイトソースが上品なリゾットみたい。河豚も3～4kgのものを使用。
◯「穴子のしんじょう腕」
清らかなお出汁に甘みが優しい生穴子と蒸し穴子で作られたしんじょう。コカブ添え
◯「炭火焼きスッポン」
ねっとりと上質なコラーゲンと味が浸み出す肉のジューシーさ、歯応えがあって美味☆
◯「蒸し鮑」～肝タレ～
肝がエグミもなく美味しいソースでした。鮑も柔らかい☆
◯「炙り金目鯛の酢出汁ジュレ」
柔らかくキメの細かい金目鯛は円やか、酢出汁ジュレがさっぱりしていて◯。
◯「焼き金目鯛と芹の胡麻和え」
香ばしい燻され金目鯛はホクホクぷっくり☆芹の胡麻和えも食感が素晴らしい。
・「白エビと葱と花山葵」～梅酢ジュレかけ～
小ぶりの白エビにシャキシャキの葱と花山葵の食感がよく梅酢ジュレが爽やか。
◯「鮭とフキの白味噌花山椒」
さっぱりめの白味噌にしっとり鮭とフキ、アクセントの花山椒が素敵なお味。
◎「のどぐろの焼き味噌葉山椒炊き込みご飯」
絶品☆絶品☆美味しかった～。入ってる全てが黄金比☆旨みたっぷりしっとりご飯。
◯「生のりとエノキの赤出汁」
美味しい赤出汁。生のりもエノキもいいお味でした。
◯「香の物」
煮昆布、白菜と菊菜の塩もみは軽くお浸しのようでした。シャキシャキ浅漬けです。
◎「カラメルゼリーと黒砂糖アイス」～揚げ麩と松の芽かけ～
美味しかった～☆サクサク揚げ麩がアクセントになって、黒砂糖アイスも美味☆
。。。。。。。。。。。。。。。。。。。
あぁ〜今回も美味しかった☆私好みで幸せです。
運良くカウンター席確保の為、大将ともたっぷりお話し出来て愉しく勉強になりました。

【2013-11月上旬 17:30】ーーーーーーーーーーーーーーーー

2週間前に電話して、17:30〜19:00のテーブル席が空いていたので関西の友人と3人で訪問。

この日の献立(17,000円コース)

《先付》◯「カブラの白子餡」《揚物》◎「穴子俵揚げ」~銀杏と~《しのぎ》・「鯖寿司」
《お椀》◯「松茸」《お造り》・「鯛」〜出汁ジュレ〜《焼物》◎「のど黒と椎茸」~トリュフソース~
《冷し物》◯「香箱蟹」《煮物》◎「スッポンスープに白胡麻豆腐」
《お食事》◯「金目鯛とむかごの炊き込み御飯」《デザート》・「焼林檎」~洋酒の氷~
。。。。。。。。。。。。。。。。。。。
予約の際、前回と献立がかぶらないか確認しておいたのですが、3品程かぶりちょっと残念でしたが、
どれも美味しかったので、まっいっか☆今回もとても美味しかったです。友人達も喜んでくれました。

【2013-9月中旬　18時半】ーーーーーーーーーーーーーーーー

友人オススメのこちらへ、とても美味しいと噂でハードル高めのワクワク訪問です。
系列で親店舗の「石かわ」さんも素晴らしく、好みなのでとても楽しみです。

外観は、黒墨塗りの風情ある塀が印象深く、小池もありお洒落。
店内は、カウンター席と天井高空間にテーブル席があり、とても綺麗で和アートが素敵。

コースはおまかせ13,000/15,000/17,000の3タイプあります。

今回頂いた献立 (17,000円コース)

◎「トウモロコシの茶碗蒸し」〜ゆずのジュレと名残鮎ふりかけ〜
•「銀杏と甘鯛」〜昆布塩で〜
◯「日本酒炊きの餅米に松茸炒めのせ」
◯「ゴマ豆腐の葛粉のスッポンスープ腕」
•「鯖の湯引きお造り」〜焼き海苔ソースで〜
•「出汁漬けのいくら小鉢」
◯「ノドグロ焼き」〜トリュフソースとナス添え〜
◎「蒸しアワビ」〜肝ソースとトビッコ、ズイキ添え〜
•「黒毛和牛サーロインの出汁しゃぶしゃぶ」〜炙りナス、オクラ、ネギと共に〜
◯「金目鯛の七味唐辛子炊き込み」
•「焼きリンゴとブランデーの氷」
。。。。。。。。。。。。。。。。。。。
予約は2ヶ月先の同日まで受付していて、カウンター席は早めに予約した方がいいです。
近々予約でも、テーブル席は比較的、遅い時間が空いてたりします。

基本的に美味しく丁寧でオリジナリティー溢れる献立です。
京都っぽい味付けで「石かわ」さんの味も伝承しているが、別物の印象を受けました。

お料理を作りながら、積極的にコミュニケーションを取って下さいましたし、接客も◎。
虎白のトップの小泉功二氏は京都へよく行って懐石を食べるのだそうで勉強熱心。
それらが献立にも反映されている印象を受けました。

約一ヶ月半に一度献立を変えて、同じメニューは希望があれば作りますが、基本的に新献立。
なんだそうです。新進気鋭。30代とお若い大将に今後も期待です。

友人いわく、テーブル席でも女性スタッフの対応が素晴らしく接待でも大丈夫との事。
私もとても気に入ったので、また季節が変わる頃に訪問したいと思います。

海老芋のすり流し白味噌汁

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甘鯛鱗揚げ、銀杏、八角で

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炭焼きにのどぐろ、蒸し飯で

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ごはんセット

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蒸し鮑〜肝タレ〜(2014-4)

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金目鯛焼きと芹胡麻和え(2014-4)

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白エビと葱と茎山葵の梅酢ジュレ(2014-4)

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鮭とフキの白味噌〜花山椒そえ〜(2014-4)

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のどぐろの味噌焼き炊き込みご飯(2014-4)

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黒糖アイスとカラメルゼリー〜揚げ麩と松の芽〜(2014-4)

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穴子の俵揚げと銀杏(2013-11)

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鯖寿司(2013-11)

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松茸のお椀(2013-11)

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香箱蟹甲羅(2013-11)

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香箱蟹(2013-11)

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カブラ〜白子餡〜(2013-11)

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鯛のお作り〜出汁ジュレで〜(2013-11)

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スッポンスープと白胡麻豆腐(2013-11)

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金目鯛とむかごの炊き込みご飯(2013-11)

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お食事セット(2013-11)

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日本酒(2013-11)

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ビール(2013-11)

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テーブル席(2013-11)

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テーブル席(2013-11)

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トウモロコシの茶碗蒸し〜鮎粉かけ〜(2013-9)

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甘鯛揚げと銀杏(2013-9)

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もち米松茸炒めのせ(2013-9)

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ゴマ豆腐の葛粉　スッポンスープ(2013-9)

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鯖の湯引きお造り〜焼き海苔ソース〜(2013-9)

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ノドグロ〜トリュフソース〜(2013-9)

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蒸しアワビ〜肝ソース〜(2013-9)

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黒毛和牛のしゃぶしゃぶ(2013-9)

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金目鯛と七味唐辛子の炊き込みご飯(2013-9)

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お食事セット(2013-9)

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焼き林檎とブランデー氷(2013-9)

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グラスシャンパン(2013-9)

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2016/05/03 更新

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プニプニ51さんが投稿した虎白（東京/飯田橋）の口コミ詳細

移転虎白飯田橋、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

プニプニ51さんが投稿した虎白（東京/飯田橋）の口コミ詳細

移転虎白飯田橋、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