サプレマシーさんが投稿した野嵯和（愛知/市役所）の口コミ詳細 [食べログ]

この口コミは、サプレマシー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

掲載保留野嵯和市役所/日本料理、創作料理

10回

夜の点数：4.7
- ￥40,000～￥49,999 / 1人
- 料理・味 4.7
  
  |サービス 4.7
  
  |雰囲気 5.0
  
  |CP 4.9
  
  |酒・ドリンク 4.6

10回目

2025/03 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥40,000～￥49,999

/ 1人

野嵯和のわざ

一年以上のブランクを経て復活した野嵯和さん、大将のおちゃめぶりは変わらない。和食なのだが、様々な手法を取り入れ、新しい野嵯和料理になっている。ここでしか味わえないおいしさだ

◆炙った鳥貝、車海老、つくし、菜の花
◆鱒ズッキーニ寿司
◆焼きブロッコリーと毛蟹の春巻き
◆鰹の海苔巻き
◆あん肝のブリスケッタ　
◆そら豆、カラスミとイカの海苔巻き天ぷら
◆ボタン海老とアスパラ
◆メヒカリと菊菜の白和え
◆アイナメ、筍、蕨
◆赤貝、鯛　海苔醤油
◆白甘鯛の雲丹焼き、雲丹ソース
◆岩手鴨、椎茸、行者ニンニク
◆のど黒と筍ご飯

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2025/04/23 更新

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9回目

2024/07 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

野嵯和のわざ

２年半前、一旦閉店し、京都の茶屋をやりながら充電してた野嵯和さん、復活後は私の都合がいい金曜日土曜日営業を休んでいたせいで、つい行くのに時間がかかってしまった。

◆白いとおもろこしをわらび粉で練る。あわび、海老のそぼろ
◆えびのそぼろ、インゲン、車海老、冬瓜
◆鮎の生き埋め
◆太刀魚、アスパラのおかき揚げ
◆毛蟹の寿司
◆剣先イカうに海苔巻き
◆宮城かつお、カシューナッツ醤油、葱を揚げたもの、手作りマスタード
◆ワタリガニ真丈、蓮根、じゅんさいのお椀
◆あら
◆鮎一夜干し揚げ
◆しらすレンコン春巻き
◆マナガツオ幽庵焼き、カリフラワー酢漬け
◆山形牛しんしん
◆鯛茶漬け
◆ルビームーンスイカ、らいち

独特な日本料理、それも色々と変化していく、イタリアンの要素も取り入れ絶妙な味付けだ。とてもおいしかった。また行ける日をたのしみにしよう

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白いとおもろこしをわらび粉で練る。あわび、海老のそぼろ

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えびのそぼろ、インゲン、車海老、冬瓜

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鮎の生き埋め

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太刀魚、アスパラのおかき揚げ

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毛蟹の寿司

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剣先イカうに海苔巻き

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宮城かつお、カシューナッツ醤油、葱を揚げたもの、手作りマスタード

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ワタリガニ真丈、蓮根、じゅんさいのお椀

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鮎一夜干し揚げ

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しらすレンコン春巻き

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マナガツオ幽庵焼き、カリフラワー酢漬け

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山形牛しんしん

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鯛茶漬け

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ルビームーンスイカ、らいち

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2024/07/19 更新

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8回目

2021/07 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

のざわ温泉

引き出しが多い野沢さん、毎回料理が新しくなる。他の人がやらない食材の組み合わせそのハーモニーがすばらしい。

◆蟹
◆太刀魚梨ガリ海苔巻き
◆きす　鮪の酒盗につけチーズをのせたもの

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2021/09/08 更新

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7回目

2021/03 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

いいの、さわらないで

全国の食べ好きが評価する野嵯和、一度は食べに行きたい名店だ。料理の合わせ方というか、味の付け方が野沢さん独特でこれがとても美味しい。

◆松葉蟹、百合根、そら豆、しめじ、つくし、百合根のムース
◆三河湾みる貝、みる貝の綿と麦味噌を山葵の葉の上に、
◆ホタテおかき衣揚げ、蕗の薹、シラウオの天ぷら
◆フルーツトマトとスミイカに金柑のドレッシング
◆焼きホワイトアスパラに雲丹、白エビ栗のソース
◆蒸し鮑、竹の子、ウドに甘鯛巻き、お椀
◆氷見のとろと中とろ握り
◆三重県鯛、三河車海老のお造り
◆河豚の身、皮に白子和え
◆本鱒、蕗、山形のあけがらし、丹波シメジ、菜の花ソース
◆水菜の松阪牛サーロイン巻き、白子に白味噌
◆金目鯛、アスパラガス炊込みご飯
◆古都華苺

貸切会だったが、元気がないと言っていた私も、この美味しさと大将の気のいいジョークと仲間たちに癒された。やはり美味しいものを気の合う仲間と食べるのはいい

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2021/04/23 更新

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6回目

2020/06 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

野嵯和のわざ

場所も連絡先も非公開。予約は常連のみで8か月待ち。引き算の日本料理でなく、足し算の和食、イタリアン的であったり、工夫を凝らす、それがとても心地よいのが野嵯和

#知多#とうもろこし#赤雲丹#じゅんさい#ジュレ
#太刀魚#おかき揚げ#アスパラ
#カマス#カラスミ#海苔巻き
#ボタン海老#丸茄子#黒トリュフ
#剣先イカ#キャビア
#オコゼ#ダツ#スナップえんどう
#イサキ#九条ネギ胡麻とラー油のソース
#コチ#焼き茄子#ヤングコーン#お椀
#マコガレイ
#稚鮎#ツミレ黒酢ソース
#甘鯛と羅臼の雲丹浅利とカツオ出汁のジュレ
帆立とミル貝と海老とアスパラご飯
宮崎太陽の玉子#佐藤錦浜松#ブルーベリー

大将のお話もいつも面白い、貸切会でいつも盛り上がってしまう

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2020/11/05 更新

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5回目

2019/11 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

野嵯和のわざ

住所連絡先非公開の野嵯和、大将の作る創作料理はすばらしい美味しさ。和食は素材を活かすもの、丁寧な仕事で雑味になる部分を取る引き算の料理が主流だが、野嵯和は足し算の料理、和食だが色々な味を組み合わせ、さらにバター、オリーブオイルなど西洋の味も足し算する。それがすばらしいと感じられるのが野嵯和のすばらしさ

◆海老の柿白和え、秋トリュフ乗せ
◆エシレバターを塗ったパンにイクラ乗せ白トリュフ乗せ
◆炙り秋刀魚と黄身酢クリームチーズにライスペーパーをちらして
◆酢飯に子持ち鮎　海苔の海苔巻き
◆ラフランスに昆布出汁と白甘鯛を入れて蒸したもの
◆焼いたブリと大根春巻き
◆藁で炙ったさわらを白子バターソースで
◆中トロと白チョウザメのキャビア
◆蕪と菊の花のお椀
◆鯛と車エビ、イカのお造り
◆かますの白味噌幽庵焼き　松茸の軸ソースに雲丹と銀杏
◆松茸ご飯
◆なめこの味噌汁
◆無花果　鳥取の柿　シェリー酒のミント味ジュレ

いやーすばらしい、ラフランスの中でお椀を蒸すなんて驚いた。ラフランスの味が加わるのが心地よい。最後ラフランスをすくって食べたが逆に出汁の味がしみたラフランスがまたおいしい。

バターを塗ったパンにイクラを合わせるこの合わせわざもすばらしい。

ブリ大根ではなく、ぶりを焼いて大根と合わせる。それが春巻きになるとこれまた驚きの味。

毎回驚きの連続、野嵯和のわざはすばらしい

海老の柿白和え、秋トリュフ乗せ

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エシレバターを塗ったパンにイクラ乗せ白トリュフ乗せ

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炙り秋刀魚と黄身酢クリームチーズにライスペーパーをちらして

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酢飯に子持ち鮎　海苔の海苔巻き

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ラフランスの中は

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ラフランスに昆布出汁と白甘鯛を入れて蒸したもの

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焼いたブリと大根春巻き

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藁で炙ったさわらを白子バターソースで

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中トロと白チョウザメのキャビア

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蕪と菊の花のお椀

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鯛と車エビ、イカのお造り

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かますの白味噌幽庵焼き　松茸の軸ソースに雲丹と銀杏

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松茸ご飯

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松茸ご飯

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無花果　鳥取の柿　シェリー酒のミント味ジュレ

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2019/11/13 更新

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4回目

2019/05 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

野嵯和のわざ

住所、連絡先非公開、ほぼ会員制のお店。半年に１度、貸切の会を開かせてもらっている。会員制の為、ミシュランには掲載されないが、名古屋で一番、日本でも３本の指に入る和食の名店だと思っている。いや、大将は技のデパート、匠をいかしたイノベーション料理と言っていいい。

◆海老湯葉巻き、揚げ湯葉と雲丹と卵黄のソース
◆牡丹海老とパン、フルーツトマトのジュレ
◆みる貝とひも炙り　わさび菜巻き　
◆平貝　ライスペーパー　このこ酢飯
◆茶蕎麦の鮑と肝和え
◆グリーンアスパラガスにおかきをまぶし揚げる
◆アイナメ、鮑、たけのこお椀
◆鳥貝　墨烏賊　アサリのジュレと酢味噌
◆金目鯛　雲丹　海苔醤油と白七味で
◆ホワイトアスパラガス、海老そぼろ
◆小室さん（マコガレイ）
◆甘鯛松かさ揚げ
◆舞茸　雲丹とのどぐろのご飯
◆味噌汁
◆さくらんぼ（紅秀峰）　枇杷　宮崎マンゴー（太陽の卵）

味付けはすっきりと美味しい私好みのタイプだが、色々な味を組み合わせるのが野嵯和流、他ではやらない素材の組み合わせ、思いつかないような調理の組み合わせ、油、香辛料の上手い組み合わせ、素材の良さを生かしながら、さすがという味を作るのはさすがである。

湯葉は、あげと生を組み合わせ、ライスペーハーをつかったりする。
みずみずしいわさびの葉を巻くのも斬新だ。風味も抜群で気に入った。アスパラは柔らかく濃い味をだし、その周りに搔き揚げをまぶし、食感のよさをだす。オリーブオイルを使ったり、太白をつかったり料理によって使う油も違う。辛味の加え方も独特、香りがありピリッと味を締めたりする。

毎回違う技を感じる野嵯和、次回も楽しみだ

海老湯葉巻き、揚げ湯葉と雲丹と卵黄のソース

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牡丹海老とパン、フルーツトマトのジュレ

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みる貝とひも炙り　わさび菜巻き　

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平貝　ライスペーパー　このこ酢飯

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茶蕎麦の鮑と肝和え

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グリーンアスパラガス、おかき揚げの上に

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アイナメ、鮑、たけのこお椀

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鳥貝　墨烏賊　アサリのジュレと酢味噌

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金目鯛　雲丹　海苔醤油と白七味で

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ホワイトアスパラガス、海老そぼろ

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マコガレイ

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甘鯛松かさ揚げ

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舞茸　雲丹とのどぐろのご飯

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さくらんぼ（紅秀峰）　枇杷　宮崎マンゴー（太陽の卵）

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2019/05/23 更新

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3回目

2018/11 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

野沢なのレシピ

場所も、連絡先も非公開の名店野嵯和。でもマボロシではなく本物の料理を味わえにいける。今回も貸しきりで野沢さんの料理を楽しんだ。毎回、全く違う料理で楽しませてくれる野嵯和、今回は正統的な和の野嵯和、すばらしかった

◆柚子釜に入れたセイコガニ林檎、ホタテのウニ焼、車海老と百合根の団子菊菜ソース
◆キンキいくら蒸した酢飯
◆鮪叩きトリュフ春巻皮
◆太刀魚　松茸　カシューナッツ　海苔で巻いて
◆山形牛白子芽ネギビシソワーズソース
◆サワラしめじもろみソース
◆鮑源助大根お椀
◆スミイカ、平目、雲丹入り海苔醤油
◆河豚とムカゴの唐揚げ
◆マナガツオ味噌幽庵焼栗粉銀杏
◆松葉カニ炊込みご飯味噌汁漬物
◆お汁粉ブリュレスイカピオーネ

セイコ蟹に林檎を入れるのは驚いたがこれがとてもマッチング、すばらしいい。山形牛に白子これも驚くほどおいしい。お造りもお寿司屋以上に美味しくて、素材の良さを活かした料理。今回は独特の料理は少なかったが、素材を活かす野嵯和のわざはよくつたわった。

松葉蟹の炊き込みご飯、しいていえばこれが御代わりできなかったことが残念。でも料理の余韻を残し、店を後にしても余韻を楽しんだ

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2019/01/25 更新

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2回目

2018/06 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

引き出しの多さに驚き

名古屋の名店、住所電話番号非公開のお店。念願かなって２回目の訪問となった。前回と同じく貸切会で奥様とお主人が丁寧に出迎えてもらい初夏の食事会が始まった。

◆毛蟹、オクラ、山口雲丹、トウモロコシのピューレ
◆平貝西京漬け　ミモレット　パン粉を少し
◆島根の鯵寿司
◆鮑　白づいきと蒸しナス
◆鳥貝とモッツァレラチーズのアラビアータ
◆稚鮎揚げせんべい
◆淡路鱧の湯引きにトマトのソース
◆鱧　トマトジュレに柚子胡椒　アスパラとジュンサイ
◆鰻白みそかば焼き　冬瓜
◆ふかひれに渡り蟹
◆はまぐり　白みそ仕立て
◆かます・皮目焼き　万願寺唐辛子　信州みそで
◆こち（篠島産）
◆太刀魚焼きいんげんと共に鰹出汁
◆あかしゃ蝦　白海老のご飯
◆いちじく　桃

前回はほぼ和食の料理、工夫が多くすばらしかったが、今回は趣きを変え、イタリアンの要素が多い内容となった。前回も凄かったのだが今回はまた全く違う味の構成で大将の引き出しの多さに感服する。イノベーション料理と言えばいいのかもしれないが、単なる創作料理という感じではなく、深みのある味わいがすばらしい。

鮎のせんべいにはちょっと驚いた。鮎のわたの苦味は後からくる感じで食べながら味が変っていく感じがたまらない。

平貝の味噌漬けにパン粉。チーズとからすみの味が加わることで美味しさが増すのだが主役はパン粉、でも単なるパン粉ではなく不思議な味わいにうなってしまう。

〆のご飯の美味しさもすばらしくずっと感動しっぱなしだった。

毛蟹、オクラ、山口雲丹、トウモロコシのピューレ

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平貝西京漬け　ミモレット　パン粉を少し

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島根の鯵寿司

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鮑　白づいきと蒸しナス

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鳥貝とモッツァレラチーズのアラビアータ

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稚鮎揚げせんべい

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剣先烏賊　とろろ

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淡路鱧の湯引きにトマトのソース

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鰻白みそかば焼き　冬瓜

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ふかひれに渡り蟹

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はまぐり　白みそ仕立て

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かます・皮目焼き　万願寺唐辛子　信州みそで

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太刀魚焼きいんげんと共に鰹出汁

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あかしゃ蝦　白海老のご飯

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ご飯うにを乗せて

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いちじく　桃

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2019/01/25 更新

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1回目

2017/12 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.7
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

野嵯和のわざ

和食の名店、野嵯和、一時期閉店されていたが、2017年再開した。再開したもののその存在はベールに包まれたまま、電話番号非公開、住所非公開、予約は以前のお店の常連のみで一般にはその存在すら判らない。そんなお店に今回行くことができた。

◆今市のかぶらにあわび、土鍋仕立
◆ハンマーヘッドシャークのフカひれ、えび、やまえのきの和え物
◆手長海老に裏ごししたうにをあわせて
◆のどぐろのお鮨
◆たらの白子、くじ？のお椀
◆牡蠣オリーブオイル漬け、いわし、剣先イカ、このわた、赤貝下仁田ねぎ酢味噌和え
◆ふぐのたたきにしらこバター、ポン酢のジュレ
◆ふぐの白子
◆ぶりの水餃子
◆ひらめのお造り
◆穴子？とうに焼き物
◆丹波のしめじ、白舞茸、シャトーブリアン
◆香箱蟹の雑炊
◆紅まどんな、イチゴ、富有柿のデザート

一部、魚の種類を失念してしまったのを失礼する。

噂どおりというか噂以上の凄さに感銘を受けた。カウンター７席の空間は少し暗めで、特別な場所に来たと感じさせてくれるもの。１つ１つの器もすばらしく、見た目だけでも感動してしまう。

素材のこだわりはかなりなもので、かぶらからあわび、のどぐろ、ふぐに至るまですばらしいものを使われている。

驚いたの大将の技のすごさ、素材重視のシンプルな味付けなのだが、味の組み合わせ方がすばらしく、今まで味わったことのない新しい味を感じさせてくれる。見せ方とか組み立ては中華の３つ星龍吟と似ているかもしれないが、味わいはもっとすっきりと素材をより感じさせるものだ。ここでした味わえない特別な料理だといえる。

ここにこれで幸わせだった。お誘い頂いて感謝

ハンマーヘッドシャークのフカひれ、えび、やまえのきの和え物

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のどぐろのお鮨

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手長海老に裏ごししたうにをあわせて

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牡蠣オリーブオイル漬け、いわし、剣先イカ、このわた、赤貝下仁田ねぎ酢味噌和え

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ふぐのたたきにしらこバター、ポン酢のジュレ

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ふぐの白子

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たらの白子、くじ？のお椀お椀

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焼き物

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ぶりの水餃子

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今市のかぶらにあわび、土鍋仕立

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ひらめのお造り

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丹波のしめじ、白舞茸、シャトーブリアン

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香箱蟹の雑炊

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紅まどんな、イチゴ、富有柿のデザート

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2019/01/25 更新

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サプレマシーさんが投稿した野嵯和（愛知/市役所）の口コミ詳細

掲載保留野嵯和市役所/日本料理、創作料理

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サプレマシーさんが投稿した野嵯和（愛知/市役所）の口コミ詳細

掲載保留野嵯和市役所/日本料理、創作料理

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予算

営業時間

こだわり

利用シーン

禁煙・喫煙

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空間・設備