サプレマシーさんが投稿した蒼（東京/六本木）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

蒼六本木、乃木坂、広尾/イノベーティブ、フレンチ

19回

夜の点数：5.0
- ￥80,000～￥99,999 / 1人
- 料理・味 5.0
  
  |サービス 4.7
  
  |雰囲気 4.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

19回目

2025/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥80,000～￥99,999

/ 1人

食べる時も、寝る時も蒼向き

オープン以来、人知を超えた美味しさで、多くの人を魅了してきた峯村さん、オープンしたてからずっと通わせて頂いている。多くの人をお連れしたが、どの方も、びっくりするほど美味しいと感動する。それが蒼というお店だ。

◇愛媛藤本さんの神経締め鱧の身と骨からつくったコンソメ、岩手の松茸入り
◇長井港さかな人長谷川さんより神経締めの障泥烏賊(アオリイカ）とキャビアのフェデリーニ
◇相模湾さかな人長谷川さんより神経締めのしまあじの藁焼き、お米と尼崎のヴィネグレットソース
◇尾藤農産北あかり（男爵とツニカ掛け合せ）３年雪室熟成のグラタン、白トリュフ
◇長井湊さかな人長谷川さんより赤座海老とビスク
◇焼きたてのブリオッシュ
◇京丹後魚政より香箱蟹のリゾット
◇東農園最高級パブリカ”雫”のムース
◇長井港さかな人長谷川さんより神経締めの黒むつ、くらげの本日仕立て
◇水晶文旦のグラニテ
◇上田畜産特別長期飼育43か月特別な但馬玄の炭火焼き
◇浜松より天使音マスクメロン
◇宮﨑より国産カカオのガナッシュとジュレ
◇グラスフェッドジャージー牛乳うのアイスクリーム
◇シュークリームとカヌレ

いつもにもまして迫力があるラインアップ、雪室熟成ジャガイモもなんと３年熟成、濃厚な味わいにはとてもびっくりした。蟹のリゾットも甲箱になり、濃い蟹の味がすばらしい。但馬玄いつもではあるが、いや今日はさらに良かったかもしれない。コンソメも本日は今シーズン最後の松茸までおまけについていた。藤本さんと長谷川さんの魚競演もすばらしく、もうとんでもない

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愛媛藤本さんの神経締め鱧の身と骨からつくったコンソメ、岩手の松茸入り

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長井湊さかな人長谷川さんより神経締めの障泥烏賊(アオリイカ）とキャビアのフェデリーニ

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相模湾さかな人長谷川さんより神経締めのしまあじの藁焼き、お米と尼崎のヴィネグレットソース

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尾藤農産北あかり（男爵とツニカ掛け合せ）３年雪室熟成のグラタン

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尾藤農産北あかり（男爵とツニカ掛け合せ）３年雪室熟成のグラタン、白トリュフ

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焼きたてのブリオッシュ

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長井湊さかな人長谷川さんより赤座海老とビスク

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焼きたてのブリオッシュ

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京丹後魚政より香箱蟹

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京丹後魚政より香箱蟹のリゾット

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三国屋の中でも最高級な海苔、ここでしか食べれない

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東農園最高級パブリカ”雫”のムース

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長井港さかな人長谷川さんより神経締めの黒むつ、くらげの本日仕立て

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水晶文旦のグラニテ

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上田畜産特別長期飼育43か月特別な但馬玄の炭火焼き

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浜松より天使音マスクメロン

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宮﨑より国産カカオのガナッシュとジュレ

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グラスフェッドジャージー牛乳うのアイスクリーム

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シュークリームとカヌレ

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2025/11/28 更新

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18回目

2025/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥80,000～￥99,999

/ 1人

寝ている時も食べる時も蒼向き

峯村さんの料理だけはいつまでも食べ続けたい。オープン２日目にお伺いしていらい年４回お伺いさせてもらっている。年4回なのは量も味も圧倒されるので、また楽しむためにはちょっと間隔が必要、むしろその間はずっと余韻を楽しんでいる感じがする。今回も最高の内容だった

◆愛媛藤本さんより神経締め鱧のコンソメ
◆福井小浜の赤雲丹の冷製フェデリーニ
◆伊東並木屋さんより神経締め縞アジ藁焼き、お米と中国甘酒のヴィネグレットソース
◆千葉大原より黒鮑、コルボック村のホワイトアスパラガス、自家製バター
◆長井さかな人長谷川さんより　赤座海老とビスク
◆焼きたてのブリオッシュ
◆金沢石与より毛蟹のリゾット
◆荒木さんのとうもろこしピュアホワイトのスープ
◆愛媛藤本さんより神経〆白甘鯛
◆大石早生のグラニテ
◆上田畜産５４ヶ月雌牛”特列な但馬玄”
◆浜松より天使音マスクメロン
◆宮崎より国産カカオのガナッシュとジュレ
◆比内地鶏卵と花の香酒造赤酒のアイスクリーム
◆小菓子＆コーヒー

毎回、全部が圧巻なのでどれについて書くか迷うところだが、今回は小浜の赤雲丹年に２週間ぐらいしか手に入らないものだが、日本中のうにの中で一番ともいえるもの、フィデリーニ自体のよさもあり、最高の一品だ。いつもすばらしい但馬玄だが、今回はその中でも最高だった気がする。シマアジもこれだけの品が食べれるのはここだけだろう。

毎回感動する

看板

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愛媛藤本さんより神経締め鱧のコンソメ

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最高のうに

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福井小浜の赤雲丹の冷製フェデリーニ

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伊東並木屋さんより神経締め縞アジ藁焼き、お米と中国甘酒のヴィネグレットソース

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千葉大原より黒鮑

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千葉大原より黒鮑、コルボック村のホワイトアスパラガス、自家製バター

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長井さかな人長谷川さんより　赤座海老とビスク

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ビスク

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焼きたてのブリオッシュ

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この蟹です

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金沢石与より毛蟹のリゾット

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荒木さんのとうもろこしピュアホワイトのスープ

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愛媛藤本さんより神経〆白甘鯛

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大石早生のグラニテ

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上田畜産５４ヶ月雌牛”特列な但馬玄”

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浜松より天使音マスクメロン

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宮崎より国産カカオのガナッシュとジュレ

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比内地鶏卵と花の香酒造赤酒のアイスクリーム

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2025/07/22 更新

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17回目

2025/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥80,000～￥99,999

/ 1人

寝る時も、食べる時も蒼向き

このお店、開店直後にお伺いできてほんと良かった。おかでずっと予約取らせてもらっているだけでなく、最初から美味しいと言ったことを律儀に覚えてくれていて、来る度にいい食材とワインを用意してくれる。ほんとこちらの方が頭がさがる思いだ。

◆愛媛藤本さんより神経締め真鯛のコンソメ
◆青森塩谷魚店より北紫雲丹の冷製フェデリーニ
◆愛媛藤本さんより神経締め伊佐木藁焼き、お米と中国甘酒のヴィネグレットソース
◆佐渡より黒鮑　自家製バター
◆長井さかな人長谷川さんより　赤座海老とビスク
◆焼きたてのブリオッシュ
◆金沢石与より毛蟹のリゾット
◆新玉葱のムースフルーツトマトのジュレ
◆長井さかな人長谷川さんより神経〆地金目鯛
◆ハールレモネのグラニテ
◆上田畜産48ヶ月雌牛”特列な但馬玄”、京都田原さんの筍
◆浜松より天使音マスクメロン
◆宮崎より国産カカオのガナッシュとジュレ
◆比内地鶏卵と花の香酒造赤酒のアイスクリーム
◆小菓子＆コーヒー

皆さんご存じだと思うが、味の美味しさで、ここにかなない。ない。藤本さんからも長谷川さたんからも最高のさかなをもらっているし、但馬玄もさらに厳選されている。いやそれだけでなく、メロンは、ここより美味しいお店はないといえるほど美味しいし、毛蟹もすばらしいを超えている。うにも黒アワビも凄い。それをさらに引き立てる峯村さんのすごさは神の領域だ。包丁にまでこだわり、週になんども研いでもらっている。

ここの料理を食べ続けるためにまだまだがんばろう

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愛媛藤本さんより神経締め真鯛のコンソメ

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青森塩谷魚店より北紫雲丹の冷製フェデリーニ

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愛媛藤本さんより神経締め伊佐木藁焼き

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佐渡より黒鮑　自家製バター

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長井さかな人長谷川さんより　赤座海老とビスク

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長井さかな人長谷川さんより　赤座海老とビスク

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金沢石与より毛蟹のリゾット

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新玉葱のムースフルーツトマトのジュレ

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ハールレモネのグラニテ

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上田畜産48ヶ月雌牛”特列な但馬玄”、京都田原さんの筍

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浜松より天使音マスクメロン

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宮崎より国産カカオのガナッシュとジュレ

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比内地鶏卵と花の香酒造赤酒のアイスクリーム

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焼きたてのブリオッシュ

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2025/06/06 更新

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16回目

2025/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥80,000～￥99,999

/ 1人

蒼げば、とうといお店

何度食べても、とてつもなく美味しい。オープン以来ずっと通っている

いつも絶品だが、今回の但馬玄はさらに良かったかもしれない、蒼菓でも出しているカカオのアイスこれもすばらしい

今年もよろしくお願いします

◆藤本さんより神経締め真鯛のコンソメ
◆藤本さんよりあこや貝とオシュトラキャビア
◆佐渡より神経締めじマグロ、お米と中国あまざけヴィネグレットソース
◆尾藤農園より3年熟成北あかりのグラタントリュフ
◆長井さかな人長谷川さんより赤座海老、ビスクとともに
◆京都魚政さんよりずわい蟹のリゾット
◆新玉ねぎのムースフルーツトマトのジュレ
◆藤本さんより神経締め白甘鯛本日仕立て
◆金沢伝統種柚子のグラニテ
◆上田畜産45か月特別な但馬玄、月光ゆりね
◆静岡金厚農園より苺のスープ
◆宮崎より国産カカオのガナッシュとジュレ
◆比内地鶏卵と花の香酒造赤酒のアイスクリーム

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2025/02/02 更新

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15回目

2024/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥80,000～￥99,999

/ 1人

寝てる時も食べる時も蒼向き

峰村さんのこだわりと、技術は凄いものがある。素材の良さは、どこのお店よりすごい、赤ウニは数が少ない特別な愛媛の赤うに、藤本さんの神経締めの魚はどれも最高を超えている。牛肉は、世界最高に美味しい但馬玄それも特別いいものを仕入れている。それに加え、メロンの美味しさも際立っている。

素材を生かして、臭みはよく抑え、切る包丁にもこだわる。たしかに切れ味最高でないと最後のメロンは切れないだろう。お酒も最高の内容。すばらしいを超えている

◆愛媛藤本さんの神経締め鱧だけのコンソメに松茸
◆愛媛藤本さんの赤ウニの冷製フェデリーニ
◆尾藤農園より２年熟成北あかりのグラタントリュフ
◆愛媛藤本さんより、神経締めシマアジ藁焼き、お米と中国甘酒のビネグレットソース
◆銚子より伊勢海老、ビスクとともに
◆函館小西鮮魚店の噴火湾毛蟹のリゾット
◆東農園とうもろこしのスープ
◆伊東さかな人長谷川さんより神経締めのグエ、富士山嶺の茸
◆ナガノパープルのグラニテ
◆上田畜産43か月但馬玄岡山ムサジ農園舞茸
◆12か月特別飼育の地頭鶏、山いけすの蛤、こんとび海苔
◆浜松天使音マスクメロン
◆比内地鶏卵と花の香酒造赤酒のアイスクリーム
◆シュークリームとカヌレ

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愛媛藤本さんの神経締め鱧だけのコンソメに松茸

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愛媛藤本さんの赤ウニ

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愛媛藤本さんの赤ウニの冷製フェデリーニ

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愛媛藤本さんより、神経締めシマアジ藁焼き、お米と中国甘酒のビネグレットソース

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尾藤農園より２年熟成北あかりのグラタントリュフ

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尾藤農園より２年熟成北あかりのグラタントリュフ

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銚子より伊勢海老、ビスクとともに

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函館小西鮮魚店の噴火湾毛蟹のリゾット

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東農園とうもろこしのスープ

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伊東さかな人長谷川さんより神経締めのグエ、富士山嶺の茸

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ナガノパープルのグラニテ

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上田畜産43か月但馬玄岡山ムサジ農園舞茸

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12か月特別飼育の地頭鶏、山いけすの蛤、こんとび海苔

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浜松天使音マスクメロン

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比内地鶏卵と花の香酒造赤酒のアイスクリーム

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シュークリームとカヌレ

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2024/10/21 更新

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14回目

2024/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

チャンピオンを牛っと抱きしめる

毎回行くたびに、食材の凄さと、美味しさにノックダウンしているが、この日はチャンピオンまで登場して、パンチの連打、うちのめされた。

◆愛媛藤本さん神経締め鱧のコンソメ
◆福井小浜の赤雲丹冷製フェデリーニ
◆佐渡黒アワビ、自家製バター、れんこん三兄弟
◆愛媛藤本さんより神経締めマナガツオムニエル、北海道余市中野さんのトマトソース
◆さかな人長谷川さんより赤座海老とビスク
◆金沢石与より毛蟹のリゾット
◆荒木さんのとうもろこし”ピュアホワイトスペシャル”のスープ
◆丹後魚政より活締めあかむつ
◆大石早生のグラニテ
◆上田畜産41ヶ月メス牛チャンピオン牛但馬玄と上賀茂のかもなす
◆12ヶ月特別飼育の地頭鶏、一山いけすの地蛤
◆浜松より天使音マスクメロン
◆比内地鶏玉子と花の香酒造赤酒のアイスクリーム
◆シュークリームとカヌレ

時期によって鯛、鱧と変わるが、それによって味わいがまったく変わる。鯛はタイで、鱧ははもで濃い魚介の味がする。これ以上のスープはない。小浜の赤雲丹が２回連続登場してしまった。漁獲量はとても少なくほんの数件しか出荷してないもの。ミョウバンで締めたむらさきうにの旨味もおいしいが、小浜の赤雲丹には歯が立たない。これだけ仕入れていくらするのだろうか。

何時もどおり、最高の神経締めの魚の後は、但馬玄のチャンピオン、年１回（？）開かれる神戸牛の大会で優勝したものだ。但馬玄が世の中で一番美味しいと思っているがそのチャンピオンである。但馬玄は、脂少な目なのが多いが、品評会ではさしの多さも求められる。写真のうち右２つがチャンピオン牛だが、普段のよりも刺しが多い、でもとてもすっきりした脂でくどくなくとろりと口の中に入っていく、すばらしすぎて頭がおかしくなりそうだ。

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愛媛藤本さん神経締め鱧のコンソメ

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福井小浜の赤雲丹

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福井小浜の赤雲丹冷製フェデリーニ

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佐渡黒アワビ、自家製バター、れんこん三兄弟

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佐渡黒アワビ、自家製バター、れんこん三兄弟

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愛媛藤本さんより神経締めマナガツオムニエル、北海道余市中野さんのトマトソース

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さかな人長谷川さんより赤座海老とビスク

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ビスク

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金沢石与より毛蟹のリゾット

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荒木さんのとうもろこし”ピュアホワイトスペシャル”のスープ

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丹後魚政より活締めあかむつ

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大石早生のグラニテ

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上田畜産41ヶ月メス牛チャンピオン牛但馬玄と上賀茂のかもなす

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12ヶ月特別飼育の地頭鶏、一山いけすの地蛤

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浜松より天使音マスクメロン

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比内地鶏玉子と花の香酒造赤酒のアイスクリーム

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コーヒー

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シュークリームとカヌレ

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2024/08/01 更新

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13回目

2024/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

寝る時も食べる時も蒼向き

オープンの時からお世話になっている蒼さん、食材の良さに加え、さらに峯村さんが魔法をかける。こんなすばらしいおいしさは他では味わえない。私の持っている予約の中でも、この店に行きたいという人からのリクエストがとても多い

◆愛媛藤本さんより神経締め真鯛のコンソメ
◆福井小浜の赤雲丹に蛤出汁の冷製フェデリーニ
◆佐渡黒アワビ自家製バター、コロボックルの白アスパラガス
◆佐渡より神経締シマアジ藁焼き、お米と中国甘酒のソース
◆さかな人長谷川さんより長井の赤座海老のビスク
◆金沢石与より松葉蟹リゾット
◆泉州新玉ねぎムース
◆愛媛藤本さんより神経締め黒ムツ
◆甘夏ジェーンのグラニテ
◆43か月但馬玄シャトーブリアン炭火焼きと月光ゆりね
◆但馬玄とワインのみで作った絶品ハヤシライス
◆浜松天使音マスクメロン
◆比内地鶏卵と香酒造赤酒のアイスクリーム
◆シュークリームとカヌレ

小浜の赤雲丹、２年前福井の鮨屋で食べた時びっくりするほど美味しかった。とても貴重で入荷できるものではない。素晴らしい美味しさで感動だ。今回初めてハヤシライスを食べたがこれがまた凄かった。もちろん、赤座海老とビスクのおいしさ、巨大なあわび、黒ムツにも感動だ。今日もありがとう

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2024/05/30 更新

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12回目

2024/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

寝る時も食べる時も蒼向き

素材の良さと味の引き出し方の上手さはピカイチ、絶妙なソースもあいまって奇跡の料理を作り出す。それが蒼の真髄だ。

◆愛媛藤本さんより神経締め真鯛のコンソメ
◆愛媛藤本さんよりアコヤ貝、蛤出汁の冷製フェデリーニにオシュトラキャビア
◆佐渡黒アワビ自家製バター、雉子谷さんの午房
◆佐渡より神経締めじまろ藁焼き、お米と中国甘酒のソース
◆さかな人長谷川さんより長井の赤座海老のビスク
◆京都丹後魚政さんより松葉蟹リゾット
◆新玉ねぎムース
◆愛媛藤本さんより神経締め白甘鯛
◆金沢柚子のグラニテ
◆45か月但馬玄シャトーブリアン炭火焼きと月光ゆりね
◆愛媛藤本さんより神経締め真鯛リゾット
◆浜松天使音マスクメロン
◆比内地鶏卵と香酒造赤酒のアイスクリーム
◆シュークリームとカヌレ

いやー、開店時最初に食べた時から感動ものだったが、さらに腕をあげた感がすごい、素材も良すぎるぐらいよく、あわびも松葉ガニもメジマグロも最高、真鯛のコンソメもいつもどおり素晴らしく、今日のコンソメはその真鯛の出汁でとったもの、この美味しさには涙がでた。

フェデリーニも新作のアコヤ貝、足が速く難しい貝ではあるが、今まで食べたアコヤ貝で一番美味しい。

但馬玄は言うまでもなく素晴らしく、最高のステーキに仕上げてある。

デザートまで完璧、マスクメロンもびっくりするほど美味しいし、香酒造赤酒のアイスがまた絶妙、言うに尽くせない美味しさである

愛媛藤本さんより神経締め真鯛のコンソメ

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愛媛藤本さんよりアコヤ貝、蛤出汁の冷製フェデリーニにオシュトラキャビア ◆佐渡黒アワビ自家製バター、午房

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でかい黒アワビ

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佐渡黒アワビ自家製バター、雉子谷さんの午房

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佐渡より神経締めじまろ藁焼き、お米と中国甘酒のソース

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さかな人長谷川さんより長井の赤座海老のビスク

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さかな人長谷川さんより長井の赤座海老のビスク

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京都丹後魚政さんより松葉蟹リゾット

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新玉ねぎムース

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愛媛藤本さんより神経締め白甘鯛

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金沢柚子のグラニテ

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45か月但馬玄シャトーブリアン炭火焼きと月光ゆりね

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金沢柚子のグラニテ

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浜松天使音マスクメロン

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比内地鶏卵と香酒造赤酒のアイスクリーム

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シュークリームとカヌレ

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2024/02/20 更新

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11回目

2023/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

寝る時も食べる時も蒼向き

素材の良さと味の引き出し方の上手さはピカイチ、絶妙なソースもあいまって奇跡の料理を作り出す。それが蒼の真髄だ。

◆愛媛藤本さんより神経締め真鯛のコンソメ
◆蛤出汁の冷製フェデリーニにオシュトラキャビア
◆北海道小西鮮魚店より白子と黒トリュフのグラタン
◆さかな人長谷川さんより神経締めのクエ藁焼き、お米と中国甘酒のソース
◆さかな人長谷川さんより長井の赤座海老のビスク
◆京都単語魚政さんより甲箱蟹リゾット
◆飛騨高山東農園よりパブリカのムース
◆さかな人長谷川さんより神経締め白甘鯛
◆高知水晶文旦のグラニテ
◆43か月但馬玄シャトーブリアン炭火焼きと月光ゆりね
◆12か月特別熟成地頭鳥、いけすの地蛤のリゾット
◆浜松天使音マスクメロン
◆白トリュフのアイスクリーム
◆シュークリームとカヌレ

白甘鯛のおいしさはたまらなかった。それに新作の白子のグラタン、無洗白子の上物をグラタンにするのは勿体ない気もするが、これのまた美味しいこと。甲箱のリゾットはほとんどがソトコとうちこと蟹の身がしめお米は少数派。いつもどうり但馬玄は最高だし、白トリュフのアイスはたっぷり入れ過ぎて香りがものすごい。いつも思うがこれ原価いくらかかっているのだろうか？

この日は昔、峰村さんと料理の勉強会をやっていた某大阪の日本料理大将を連れて行ったがその人にたいする心づかいがすばらしい。

愛媛藤本さんより神経締め真鯛のコンソメ

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蛤出汁の冷製フェデリーニにオシュトラキャビア

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北海道小西鮮魚店より白子と黒トリュフのグラタン

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北海道小西鮮魚店より白子と黒トリュフのグラタン

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さかな人長谷川さんより神経締めのクエ藁焼き、お米と中国甘酒のソース

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さかな人長谷川さんより長井の赤座海老のビスク

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ビスクスープ

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残ったスープはパンにつけて

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京都単語魚政さんより甲箱蟹リゾット

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飛騨高山東農園よりパブリカのムース

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さかな人長谷川さんより神経締め白甘鯛

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高知水晶文旦のグラニテ

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43か月但馬玄シャトーブリアン炭火焼きと月光ゆりね

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12か月特別熟成地頭鳥、いけすの地蛤のリゾット

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浜松天使音マスクメロン

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白トリュフのアイスクリーム

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シュークリームとカヌレ

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ちょっとこれは贅沢

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最後はディケムなんて

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2023/12/20 更新

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10回目

2023/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

美味しさは、蒼天井

大好きな蒼、素材重視のお店なので仕入れが上手く行かない時もあるはずなのに何時も素晴らしい。なぜなのだろうか？この美味しさは別次元、天を突き抜け別の世界に行っている。

◆明石田幸さんより神経締め鱧のコンソメ
◆愛媛藤本さんより赤ウニの冷製フェデリーニ
◆黒鮑、自家製バター
◆さかな人長谷川さんより神経締め黒むつ藁焼き、お米と中国甘酒のソース
◆さかな人長谷川さんより長いの赤座海老とビスク
◆能登より毛蟹リゾット
◆飛騨高山東農園よりパブリカのムース
◆愛媛藤本さんより神経締め白甘鯛
◆川中島白桃グラニテ
◆上田畜産但馬玄長期肥育41か月雌牛、れんこんさん兄弟蓮根ロースト
◆12か月特別熟成の地頭鶏山いけすの地蛤
◆浜松より天使音マスクメロン
◆比内地鶏卵と花の香酒造赤酒アイスクリーム

今回のうにのフェデリーニと赤座海老はいつもにまして最高だった。もちろん但馬玄もいつもいいものを出してくれる。味わいゆたかですっきりとそれがどれもがつんとくる。この強烈な良さがたまらない

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明石田幸さんより神経締め鱧のコンソメ

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愛媛藤本さんより赤ウニの冷製フェデリーニ

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黒鮑、自家製バター

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黒鮑、自家製バター

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さかな人長谷川さんより神経締め黒むつ藁焼き、お米と中国甘酒のソース

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さかな人長谷川さんより長いの赤座海老とビスク

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ビスクスープ

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能登より毛蟹リゾット

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飛騨高山東農園よりパブリカのムース

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愛媛藤本さんより神経締め白甘鯛

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川中島白桃グラニテ

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上田畜産但馬玄長期肥育41か月雌牛、れんこんさん兄弟蓮根ロースト

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12か月特別熟成の地頭鶏山いけすの地蛤

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浜松より天使音マスクメロン

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比内地鶏卵と花の香酒造赤酒アイスクリーム

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2023/10/12 更新

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9回目

2023/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

寝てる時も食べる時も蒼向け

食べログのフレンチでもっとも高い点数をつけている蒼、最初に行った時からどぎもを抜かれたが、さらに磨きがかかっている。

今日は藤本さんのお魚が３連発、いいさかな人からいいお魚を仕入れている。それ以上なのが、上田畜産の但馬玄、私は結構これを、求めてお店に行く。私にとっては最高の牛肉だ。

◆愛媛藤本さんの神経締め真鯛コンソメ
◆塩谷魚店より青森大岡北芝雲丹と由良紫雲丹の冷製フェデリーニ
◆赤井皮コロボックル村白アスパラガス、オランデーズソース
◆愛媛藤本さん神経締めイサキ藁焼き、お米と中国甘酒のソース
◆長谷川さんの長井赤座海老とビスク
◆噴火湾毛蟹のリゾット
◆勢麟さんより静岡新玉ねぎムース
◆愛媛藤本さん八幡浜の神経締め白甘鯛
◆三松園紅八朔のグラニテ
◆上田畜産但馬玄のシャトーブリアン炭焼き、ジェットファームグリーンアスパラ
◆12月飼育地頭鶏、山いけすの地はまぐり、リゾット
◆浜松天使音マスクメロン
◆比内地鶏卵と花の香酒造赤酒アイスクリーム
◆カヌレとシュークリーム、珈琲

料理だけでなくワインの美味しさはいつもながら感服する。オーパスワン、ディケム以外も高級ワインをこれでもかと放ってくる。お値段は高いと思われるかもしれないが、この食事の内容とワインなら破格の安さと言える。峰村さん、いつまでもよろしくお願いします「

看板

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愛媛藤本さんの神経締め真鯛コンソメ

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塩谷魚店より青森大岡北芝雲丹と由良紫雲丹の冷製フェデリーニ

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赤井皮コロボックル村白アスパラガス、オランデーズソース

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愛媛藤本さん神経締めイサキ藁焼き、お米と中国甘酒のソース

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長谷川さんの長井赤座海老とビスク

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パン、ビスクをつけて食べる

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噴火湾毛蟹のリゾット

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勢麟さんより静岡新玉ねぎムース

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愛媛藤本さん八幡浜の神経締め白甘鯛

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三松園紅八朔のグラニテ

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上田畜産但馬玄のシャトーブリアン炭焼き、ジェットファームグリーンアスパラ

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12月飼育地頭鶏、山いけすの地はまぐり、リゾット

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浜松天使音マスクメロン

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比内地鶏卵と花の香酒造赤酒アイスクリーム

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カヌレとシュークリーム、珈琲

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アヤラ　ラ・ペルル

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アンリブルジョワサンセールダンタン 2018 白ワインソーヴィニヨンブラン

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ロッシュ・オー・モワンヌクロ・ド・ラ・ベルジュリー

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ムルソープルミエ・クリュクロ・デ・ペリエール

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ポール・ホブスシャルドネ　アメリカ

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アンリオキュヴェエメラヴィンテージ 2006年

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オーパスワンとジョセフ・フェヴレグランエシェゾー

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シャトーディケム

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2023/06/13 更新

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8回目

2023/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

食べる時も寝る時も蒼向き

食材の良さと研ぎ澄まされた料理で名声を得た大将、料理は究極の息にちかづきつつある

◆愛媛藤本さんの神経締め真鯛コンソメ
◆オシェトラキャビアの冷製フェデリーニ
◆佐渡神経締めメジマグロ藁焼き、お米と中国甘酒のソース
◆長谷川さんの長井赤座海老とビスク
◆丹後魚政さんの松葉蟹リそっと
◆３年熟成キタアカリ、貫井農園の椎茸、自家製バター
◆静岡新玉ねぎムース
◆長谷川さんの神経締めアカムツ
◆静岡ハールレモンのグラニテ
◆上田畜産但馬玄のシャトーブリアン炭焼き
◆12月飼育地頭鶏、山いけすの地はまぐり
◆浜松天使音マスクメロン
◆比内地鶏卵と花の香酒造赤酒アイスクリーム

いやー、ますます素晴らしくなっている。但馬玄の中でも特にいいフィレの肉、味が濃く脂すっきりのこのお肉の美味しさは凄すぎる。この日は特別な会だから余計そうなのかもしれない。食材の凄さはとびぬけているし、それをしっかりした下ごしらえと焼き、手間をかけた煮込みによってこれだけの料理に仕上げている。すばらしい

愛媛藤本さんの神経締め真鯛コンソメ

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オシェトラキャビアの冷製フェデリーニ

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佐渡神経締めメジマグロ藁焼き、お米と中国甘酒のソース

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長谷川さんの長井赤座海老とビスク

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丹後魚政さんの松葉蟹リそっと

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３年熟成キタアカリ、貫井農園の椎茸、自家製バター

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新玉ねぎムース

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長谷川さんの神経締めアカムツ

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上田畜産但馬玄のシャトーブリアン炭焼き

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12月飼育地頭鶏、山いけすの地はまぐり

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浜松天使音マスクメロン

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2023/03/17 更新

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7回目

2022/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

蒼で絶品料理に蒼おう

何度来ても感動する美味しさ、それが蒼である。食材へのこだわりとシェフの執念で仕上げる料理は驚くほどの美味しさ、感動を与える。西麻布交差点そば、六本木駅から歩いて８分のところにある

◆愛媛藤本さんより神経締め真鯛のコンソメ
◆青森いくらの冷製フェデリーニ
◆串本より神経締めシマアジ、お米と中国甘酒のソース
◆さかな人長谷川さんより長井の赤座海老とビスク
◆丹後魚正さんより甲箱蟹リゾット
◆尾藤農園より３年熟成きたあかり、黒トリュフ、貫井農園の椎茸バター
◆東農園よりパブリカのムース
◆さかな人長谷川さんより神経締めの黒ムツ、本日仕立て
◆ザボンのグラニテ
◆上田畜産但馬玄フィレ肉炭焼き
◆川俣軍鶏、山いけすの地蛤
◆浜松より天使音マスクメロン
◆白トリュフ、ジャージーミルクアイスクリーム
◆シュークリームとカヌレ

野菜、フルーツは生産者にこだわり、素晴らしいものを仕入れる。その点ではスガラボと似ている。お魚は、有名な漁師本おろしから、神経締めした最高の物を仕入れる。長谷川さんから仕入れているのは長谷川稔とかがあるがいつも１番に近いものをしいれているようだ。それに加え、素材を活かし、すっきりとよどみない料理に仕上げる。このすっきり感は、和食の紀登元やわさやチウネと似ている。ソースもこだわり抜き、時間をかけて作られてすばらしい。その上、お肉は但馬玄、長期飼育と肥料もあり、脂がすっきり、肉の味が濃い絶品のステーキを出してくる。今回は最高のフィレ肉をだしてくれた。白トリュフアイスクリームもトリュフの香りと味がぐんとくる。アイスクリームにこんなに入れていいのだろうかと思ってしまう

おまけにワインの素晴らしさは半端ない。銘柄を調べてもらうと判るが、どれも私にはもったいない半端なワインばかり、この食材でこのワインだとこのお値段で元が取れないのではと思ってしまう。素晴らしすぎる内容だ

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愛媛森本さんより神経締め真鯛のコンソメ

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青森いくらの冷製フェデリーニ

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串本より神経締めシマアジ、お米と中国甘酒のソース

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さかな人長谷川さんより長井の赤座海老とビスク

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丹後魚正さんより甲箱蟹リゾット

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尾藤農園より３年熟成きたあかり、黒トリュフ、貫井農園の椎茸バター

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東農園よりパブリカのムース

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さかな人長谷川さんより神経締めの黒ムツ、本日仕立て

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ザボンのグラニテ

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上田畜産但馬玄フィレ肉炭焼き

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川俣軍鶏、山いけすの地蛤

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浜松より天使音マスクメロン

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白トリュフ、ジャージーミルクアイスクリーム

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シュークリームとカヌレ

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2022/12/04 更新

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6回目

2022/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.1
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

食べる時も寝る時も蒼向き

西麻布交差点付近、六本木ヒルズから５分ほどのところにある。考えられないようないい素材を丁寧な仕込みで仕上げる。この美味しさは絶品だ。ずっと通いたいお店の１つである。

◆愛媛藤本さんより神経締め鱧コンソメ
◆余市よりばふん雲丹、青森塩谷さんのむらさき雲丹（両方とも塩水うに）の冷製フェデリーニ
◆浜松勢燐より伊良湖の岩ガキムニエル
◆さかな人長谷川さんより長いの赤座海老ビスクとともに
◆能登より毛蟹のリゾット
◆大原黒鮑、自家製のバター
◆熊沢さんよりスーパースイートコーンラベルラドーロのスープ
◆さかな人長谷川さんより活締めアカムツ
◆静岡三末園より甘夏のグラニテ
◆上田畜産但馬玄の炭火焼き京かも茄子
◆浜松より天使音マスクメロンスープ
◆蒜山　ジャージーミルクのアイスクリーム
◆カヌレ、シュークリーム

素材は、いつも凄すぎる。今日の１番は、黒鮑、これいくらするんだろう、しっとりした仕上げも最高。すばらしい。岩ガキもアカムツもこんなの見たことないレベル。それに毎回出るのが但馬玄、シャトーブリアンに当たるのはラッキーですと言うが、３回連続で当たりを引いている。脂はとてもまろやか、それにまして赤身の味の濃さは但馬玄独特、どう考えて最高の牛肉だ。デザートのマスクメロンも素晴らしく美味しい。すべての素材でこれだけそろえるのはこの店だけだろう。

ワインペアリングもこのペアリングでこれ出していいのという感じ。

儲けが少なすぎでつぶれないかだけ心配だ。

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2022/08/04 更新

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5回目

2022/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.1
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

食べる時も寝る時も蒼向け

オープンしてすぐ行った時、驚くほど美味しかったのだが、何度来ても、ますます美味しくなっている気がする。西麻布交差点と六本木ヒルズの中間ぐらい。六本木駅からあるいて10分のところにある。　ビルの２階で入口の青いライトに照らされた蒼の看板が美しい。カウンター８席、店内もとてもいい雰囲気だ

◆愛媛藤本さんより神経締めの真鯛、骨と身をすりおろしてとったコンソメ
◆ロアール産白アスパラガス、オランデンソース
◆佐渡、神経締めメジマグロ、お米と中国甘酒のソース
◆さかな人長谷川さんより長井の赤座海老、ビスクとともに
◆京丹後魚政より松葉蟹のリゾット
◆佐渡黒アワビ、尾藤農産３年熟成きたあかり、自家製バターとアワビのブイヨン
◆浜松勢麟さんより新玉ねぎのムース
◆さかな人長谷川より、伊藤地金目鯛、田原さんの筍
◆静岡ハールレモネのグラニテ
◆但馬玄の炭火焼、北海道ゆり根（月光）
◆但馬玄を２日煮込んだカレー
◆紅ほっぺのスープ
◆蒜山　ジャージーミルクのアイスクリーム
◆古河市とコーヒー

本人も言っているが、素材を仕入れるのにお金かかりすぎて儲けがでないのではと心配になる。５回目の訪問だが、いつも長谷川さんから最高の魚を仕入れている。TV出演もし有名になってしまった長谷川さん、いくら凄腕とは言え、毎日最高の魚が取れるわけがあるまい。大将曰く、いいのが少ない時でも一番二番に優先してもらっている。と言う。それだけコストもかかるだろう。かなり大きい金目鯛だったが、むちゃくちゃ美味しかった。

定番の真鯛のコンソメはますますすばらしい。透明感があるが甘みもあるコンソメ、骨だけでなく、身を使わないとこの味は出せないのだが、こんな透明感を出せるのは大将の才能と努力のおかげだろう。

赤座海老のビスクもいつもどうり最高。これも何度も食べてたい名品だ。リゾットは蟹もいいのだが、お米の仕上げのすばらしさがよく出ている。

メインの但馬玄、美味しさのあまり有名になり最近仕入れた難しいと思う。その中で150ｇはあろうという大きさのヒレ、これを食べさせてもらえるのもすばらしい。

その上ワインのすばらしさもピカイチ。

私の心は常に蒼に向いている

愛媛藤本さんより神経締めの真鯛、骨と身をすりおろしてとったコンソメ

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ロアール産白アスパラガス、オランデンソース

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佐渡、神経締めメジマグロ、お米と中国甘酒のソース

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さかな人長谷川さんより長井の赤座海老、ビスクとともに

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さかな人長谷川さんより長井の赤座海老、ビスクとともに

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京丹後魚政より松葉蟹のリゾット

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佐渡黒アワビ、尾藤農産３年熟成きたあかり、自家製バターとアワビのブイヨン

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浜松勢麟さんより新玉ねぎのムース

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さかな人長谷川より、伊藤地金目鯛、田原さんの筍

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静岡ハールレモネのグラニテ

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但馬玄の炭火焼、北海道ゆり根（月光）

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北海道ゆり根（月光）

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但馬玄で２日煮込んだカレー

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紅ほっぺのスープ

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蒜山　ジャージーミルクのアイスクリーム

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2022/04/21 更新

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4回目

2021/10 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.5
- | 雰囲気4.0
- | CP4.8
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

天才料理人に蒼う

昨年1月にオープンしてすぐに行ったが最初から美味しさにびっくりした。評判が評判を呼び、その人気はとどまるところを知らない。全国の漁師さんや農家を回り、特別にいい素材を仕入れるとともに、それに峯村さんが魔法をかける。その美味しさはさらに洗練され、芸術的になってきている気がする。

◆愛媛藤本さんより神経締め鱧のコンソメに松茸
◆知床の新いくら、冷製フェデリーニ
◆明石多幸一より釣りの鰆、サヴァニャンビネガーとトマトのソース
◆長谷川さんの長井の赤座海老、ビスクとともに
◆噴火湾毛蟹のリゾット
◆自家製パンと自家製バター、白トリュフを添えて
◆飛騨高山東農園よりパブリカのムース
◆相模湾さかな人より神経締め黒ムツ
◆シャインマスカットグラニテ
◆上田畜産、但馬玄の炭火焼き、尾藤農産２年熟成北あかり
◆但馬玄の切れ端、すねを使って２日間煮込んだカレー
◆影山さんのマスクメロンのスープ
◆アイス

素材の良さはばもう抜群、定番の赤座海老、愛媛藤本さんの鯛や鱧、噴火湾の毛蟹の他、仕入れるものすべてが、最高級、それに前回来た時から但馬玄が加わった、融点が低くスッキリした脂はもたれたないし、抜群の味の濃さを誇る但馬玄、これはすばらしい。

峯村さんはそれに様々な魔法をかけていく、時間をかけてじっくり仕込むものとその他にもわざがあるのだろう。火の入れ方も低温と、きちっと入れるのを使い分け、すっきりと香ばしい味わいにしている。

ペアリングはFullのペアリング、ワインもすばらしすぎるものを頂いた

このお店も毎回連れて行った方々がとても感動して帰っていく。それだけ美味しいということだ。

愛媛藤本さんより神経締め鱧のコンソメに松茸

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知床の新いくら、冷製フェデリーニ

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明石多幸一より釣りの鰆、サヴァニャンビネガーとトマトのソース

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長谷川さんの長井の赤座海老、ビスクとともに

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噴火湾毛蟹のリゾット

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自家製パンと自家製バター、白トリュフを添えて

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飛騨高山東農園よりパブリカのムース

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相模湾さかな人より神経締め黒ムツ

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シャインマスカットグラニテ

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上田畜産、但馬玄の炭火焼き、尾藤農産２年熟成北あかり

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但馬玄の切れ端、すねを使って２日間煮込んだカレー

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影山さんのマスクメロンのスープ

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これが飲めるなんて

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わぉー

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2021/11/14 更新

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3回目

2021/05 訪問

夜の点数：4.6
- ［料理・味4.4
- | サービス4.5
- | 雰囲気4.0
- | CP4.8
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

蒼い山脈

オープンすぐに行ったが、その美味しさは感動的だった。去年コロナで一度予約が飛んだので、まだ３回目だが、益々美味しくなっている。

◆愛媛藤本さんの神経締め鱧、コンソメ
◆青森塩谷魚店の北芝うにの冷静フェデリーニ
◆串本神経締めイサキ素焼き
◆釧路毛蟹のリゾット
◆石巻黒鮑
◆静岡新玉ねぎムース
◆相模湾地金目鯛
◆清見オレンジのグラニテ
◆上田畜産但馬玄炭火焼
◆岡山ジャージー牛ミルクアイスクリープ
◆田中牧場のプリン

最近スタッフも増え、厨房に４名ほど、それでも仕込みには忙しいという。素材の良さが売りだが、下ごしらえも丁寧にした結果がこの美味しさなのだろう。ワインもオーパスワンを含みすばらしいものばかり、ずっと通いたい名店だ

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2021/06/21 更新

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2回目

2021/01 訪問

夜の点数：4.6
- ［料理・味4.4
- | サービス4.5
- | 雰囲気4.0
- | CP4.8
- | 酒・ドリンク4.9 ］
￥30,000～￥39,999

/ 1人

蒼げばとおとし

六本木駅から歩いて６分、オープンからまだ１年たたないが予約の取れない名店になった。こだわりの食材を、食材だけで味を仕上げる。下ごしらえは入念に、野菜も臭みをとりすっきりさせる。シェフはすばらしい腕を持っている。

◆藤本さんの神経締め真鯛の骨と身で取ったコンソメスープ
◆串本神経締めシマアジ藁焼き
◆青森塩谷魚店より神経締め真鯛白子と黒トリュフのグラタン
◆長谷川さんの長井の赤座海老、ビスクとともに
◆柴山松が蟹リゾット
◆天城太湖豚
◆高山東農園の甘鯛
◆あまくさのグラニテ
◆上田畜産但馬牛ヒレ炭火焼き
◆ヴぉ―クリーズ産黒トリュフアイスクリーム
◆岡山ジャージーミルクプリンタルト仕立て

コンソメは鯛以外塩も加えていない。透明感がすばらしい。神経締めのシマアジ、難しい魚でもあるのだが、これのすっきりさもすばらしい。漁師から直接、すばらしい素材を仕入れ、それをシェフの腕で仕上げる。

ワインも昔のようにオーパスワンはでないもののペアリングのお値段以上のものがでる。こだわりぬいたお店である。

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2021/04/08 更新

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1回目

2020/01 訪問

夜の点数：4.6
- ［料理・味4.4
- | サービス4.5
- | 雰囲気4.0
- | CP4.8
- | 酒・ドリンク4.9 ］
￥30,000～￥39,999

/ 1人

蒼であおう

今年オープンしたばかりの新店、シェフの峯村さんの料理のこだわりは半端ない。あまりのすばらしさにびっくりした。西麻布交差点から１分のところになる。螺旋階段で２階にあがると入口がある。カウンター６席、広さ的には8名まで座れるがこだわりの料理を作るのには6名が限界、１日一回転だけだという。料理は１万8000円のおまかせと18000円のペアリングか9000円のペアリングがある。

◆愛媛藤本漁師の神経じめ真鯛をコンソメで
◆太刀魚とのどぐろを藁焼きにして中国の甘酒ソースを
◆春菊のサラダにバルサミコ
◆ブルターニュ産ブルーオマールのアメリケーヌソース
◆岐阜の尾長鴨を炭火焼で下仁田ネギと
◆玉ねぎムースとフルーツトマトのジュレ
◆相模湾さかな人長谷川さんより神経じめの甘鯛とハマグリとジャージー牛スープで
◆土佐文旦をシャンパンと昆布出汁などでグラニテに
◆見蘭牛ほほ肉の赤ワイン煮込み
◆ジャージー牛のミルクをアイスクリームで
◆焼きたてのガレットブルトンヌ

1品目の真鯛のコンソメは通常のコンソメの製法だと出汁をとるときのアクを卵白等でとるとこを、味を純粋にするために同じ真鯛のすり身で吸着させたいう。真鯛のコンソメと言われなければ魚介系コンソメと判らないぐらいすっきりとしている。これには大分驚いた。

太刀魚とのどぐろはキッチン中央にある炭火で焼きあげて、中国の甘酒のソースとわさびに合わせてる。藁の風味とソースのまっちぐはとてもいい。

尾長鴨の品質もとびきりいいし、甘鯛もすばらしい。魚師と直接取引してこだわりの魚を仕入れるという。

牛は見蘭牛をつかうこだわり。この赤ワインのソースもすばらしかった。

ワインのペアアリングは、原価２万円もするようなものを出したと思ったら最後はオーパスワンの2013、開業時だけと特別サービスだとしてもちょっとやりすぎであろう。

原価率８０％でやっているのではと思われるが、このままの価格は維持できないであろうがずっとお得で美味しい値段でこだわりの料理を出し続けてくれるに違いない。

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愛媛藤本漁師の神経じめ真鯛をコンソメで

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太刀魚とのどぐろを藁焼きにして中国の甘酒ソースを

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太刀魚

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2020/02/08 更新

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サプレマシーさんが投稿した蒼（東京/六本木）の口コミ詳細

蒼六本木、乃木坂、広尾/イノベーティブ、フレンチ

ジャンルから探す

予算

営業時間

サプレマシーさんが投稿した蒼（東京/六本木）の口コミ詳細

蒼六本木、乃木坂、広尾/イノベーティブ、フレンチ

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