サプレマシーさんが投稿した松川（東京/六本木一丁目）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

松川六本木一丁目、虎ノ門ヒルズ、神谷町/日本料理

7回

夜の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 4.7
  
  |CP 4.6
  
  |酒・ドリンク 4.5
昼の点数：4.9
- ￥80,000～￥99,999 / 1人
- 料理・味 4.9
  
  |サービス 4.8
  
  |雰囲気 4.8
  
  |CP 4.5
  
  |酒・ドリンク -

7回目

2024/03 訪問

昼の点数：4.9
- ［料理・味4.9
- | サービス4.8
- | 雰囲気4.8
- | CP4.5
- | 酒・ドリンク- ］
￥80,000～￥99,999

/ 1人

松川デラックス

ここが一番美味しい日本料理と押す人が多い松川。常連しか予約取れないが10年前なら４か月先でも取れたのに最近は、１年以上先になる。六本木一丁目、溜池山王駅から歩いて10分ぐらい、アメリカ大使館の裏手でいつも警備の方居る地域にある。

◆桜湯
◆渡り蟹の飯蒸し
◆蕗の薹、とこぶし、ミル貝の天ぷら
◆鯛と伊勢海老のお造り
◆こおぜ、ばちこ、木耳のお椀
◆サクラマスに花山椒
◆筍に蛤とフキ
◆琵琶湖モロコ２匹
◆京都塚原の筍と白子
◆グジ
◆近江牛に花山椒、徳谷トマト
◆鮑とワカメのしゃぶしゃぶ
◆蕗の薹と白魚の蕎麦
◆熊肉花山椒、筍　鍋
◆水羊羹

いや美味しかった。私の大好きなもろこ、少し水気をとったもろこは他のお店で食べたものより断然おいしい。今年は出始め高すぎると評判の花山椒が４つの料理に登場、堪能させてもらった。この時期定番のあわびとわかめのしゃぶしゃぶ、これにも感動だ。このしゃぶしゃぶの出汁を温め直してもらってお茶漬けに、よろにくのVANさんに教えてもらったがこれなかなかのしろもの。流石松川、昔は年２回は伺っていただが、最近は1年半に１回ぐらい。幻のお店に来れるだけもいいとしよう

桜湯

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渡り蟹の飯蒸し

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蕗の薹、とこぶし、ミル貝の天ぷら

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鯛と伊勢海老のお造り

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こおぜ、ばちこ、木耳のお椀

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サクラマスに花山椒

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筍に蛤とフキ

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琵琶湖モロコ２匹

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もろこ１

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もろこ２

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焼き筍

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京都塚原の筍と白子

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グジ

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近江牛に花山椒、徳谷トマト

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鮑とワカメのしゃぶしゃぶ

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熊肉花山椒、筍　鍋

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蕗の薹と白魚の蕎麦

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熊肉花山椒、筍　鍋

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ご飯セット

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白ごはん

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イクラ丼

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からすみ茶漬け

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水ようかん

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2024/04/07 更新

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6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4.7
- | CP4.6
- | 酒・ドリンク4.5 ］
￥50,000～￥59,999

/ 1人

来年まで待つか

京味が閉店して今、日本料理の最高峰と言えるのが松川、予約は常連でも１年待ち、昔は年３回行けたが今は年１回、今年は6月に訪問した

#あわび#うに#じゅれかけ
#金目鯛#飯蒸し#キャビア
#まこがれい#赤ウニ
#トリガイ
#あいなめ#なす#お椀
#毛蟹
#ばちこ#鱧#とうもろこし
#鮎塩焼き
#水ナス
#鱧しゃぶしゃぶ
#そば
#熊花山椒
#水ようかん
#お薄

これだけの食材が揃う料理は他にない。すべてが素晴らしいと皆言う。5 今回は夏時期なので少し安くそれでも5万円台後半するが満足度はすごぶる高い。

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2020/10/20 更新

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5回目

2018/03 訪問

昼の点数：4.8
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.8
- | CP4.5
- | 酒・ドリンク- ］
￥50,000～￥59,999

/ 1人

幻でないマツカワ

食べログ全国ランク堂々の第一位、最高の食材で最高の料理を提供する松川はすばらしい。予約は常連が行った時のみ予約できるが、それでも８ヶ月先、一般的には憧れのお店、いや幻のお店と言える。

大体年２回のペースで訪問しているが、今年は１月に続き３月に訪問ありがたいことだ。

◆間人蟹、飯蒸に焼き蟹
◆たいら貝とたらの芽
◆淡路の鯛、伊勢えび、このわた漬け
◆帆立真丈、ばちこのお椀
◆ふぐ白子、皮ぽん酢漬け
◆間人蟹の爪
◆筍炊き合わせ
◆焼きもろこ
◆筍とヒレ肉
◆季節の山菜天ぷら蕎麦
◆あわびのしゃぶしゃぶ
◆じゃこ、からすみ、いくら、海苔ご飯
◆水ようかん

この季節はもろこ、私は鮎よりも、もろこが好き、これが食べられるのはとてもうれしい。冬は絶品の間人蟹ともろこが出る。冬の松川さんが一番好きだ。

お椀は昆布がよく効いている。松川のお椀が一番おいしいと評価する人が多い。

定番の水羊羹は、目の細かい絹で越したものでしっとりとして美味しい。お値段は５万円弱、安くはないが、お値段以上のすばらしさがある。

間人蟹、緑のタグ

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間人蟹、飯蒸

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焼き蟹

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間人蟹、飯蒸に焼き蟹

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たいら貝とたらの芽

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淡路の鯛、伊勢えび、このわた漬け

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帆立真丈、ばちこのお椀

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ふぐ白子、皮ぽん酢漬け

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間人蟹の爪

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筍炊き合わせ

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もろこ

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焼きもろこ

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焼きもろこ

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筍とヒレ肉

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あわびのしゃぶしゃぶ

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あわびのしゃぶしゃぶ

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水羊羹

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2019/01/26 更新

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4回目

2018/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.5 ］
￥50,000～￥59,999

/ 1人

日本料理はすばらしい

現在、食べログで何も入力せずに検索すると、いつもこのお店がトップで登場する。沢山の人が訪れているのに皆そろって高得点を付けている凄いお店。年二回定期的に訪問している。

◆間人蟹、飯蒸に焼き蟹
◆ふぐの白子にうに
◆淡路の鯛にこのわた柚子
◆帆立真丈、ばちこのお椀
◆ふぐ白子ポン酢仕立て
◆赤貝
◆からすみ餅、大根すり流し
◆焼きもろこ
◆甘鯛に菜の花
◆焼すっぽん
◆たけのこと蛤の炊き合せ
◆猪と筍の鍋
◆花わさび蕎麦
◆黒豆ようかん
◆ご飯、じゃこ、いくら、からすみ海苔
◆甘玉ゼリー

松川さんの蟹は間人蟹、身の部分をほぐしたものに、焼いた足を乗せる。足は半生状態で素晴らしく美味しい。さすが松川さんだ。鯛にこのわたを付けるのも松川さんの特徴。格別に美味しい鯛が引き立つ。

お椀のおいしさの光るのが松川さん。数種類の出汁のとりかたをし調整するというが、松川さんの出汁は他のお店の昆布出汁とは何かが違う。いつもそう感じされてくれる。

この季節はもろこがあるのがうれしい。私は鮎よりももろこが好き、もろこを出してくれるしのはらさんと松川は大好きだ。

お値段は5万円を超えるが満足度はとても高い。

ふぐの白子にうに

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間人蟹

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間人蟹、飯蒸

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間人蟹焼き蟹

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間人蟹、飯蒸に焼き蟹

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淡路の鯛にこのわた柚子

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帆立真丈、ばちこのお椀

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赤貝

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からすみ餅、大根すり流し

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焼きもろこ

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やきもろこ

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甘鯛に菜の花

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焼きすっぽん

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花わさび蕎麦

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猪と筍の鍋

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ご飯、じゃこ、いくら、からすみ海苔

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黒豆ようかん

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甘玉ゼリー

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お薄

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店内

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2019/01/26 更新

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3回目

2017/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.5 ］
￥50,000～￥59,999

/ 1人

松川デラックス

何回来ても最高の料理でもてなしてくれる松川、今回もこれはすごいという料理を14品も並べてくる。

◆アワビと雲丹のジュレ寄せ
◆青森トゲクリ蟹の飯蒸し、キャビア乗せ
◆唐津の赤雲丹と鯛
◆オコゼお賀茂茄子のお椀
◆伊勢えび昆布締め、花山椒と海苔を添えて
◆トリガイ
◆鱧の焼き霜、バチコ、揚げトウモロコシ
◆穴道湖のうなぎとごぼう
◆トマトとジュンサイ
◆くじの焼物
◆氷の器のおそば、オクラ添え
◆花山椒の牛鍋
◆ご飯、いくら、じゃこ山椒、からすみ
◆自家製水ようかん
◆柑橘ゼリー
◆さくらんぼ
◆抹茶

最初のアワビは巨大なもので今まで生涯で食べたアワビのうち、一番かと思えるほど、トゲクリ蟹は今が旬大粒のキャビアが贅沢に乗せられている。

素材はこれでもかという程、すばらしいものが次々と登場、赤ウニもうなぎも伊勢えび、くじも最高レベルのもの。素材を活かす腕があればこそ、この素材がまとめられる。

お椀もいつも最高、ここの出汁が一番美味しいかもしれない

5月中旬だがこれで最後だという花山椒も味わえた。時期がもう微妙なのに太月で食べた花山椒と並ぶぐらい美味しい。これがご飯のお供としてでてくるのは贅沢だ。

お値段はお酒を飲んで５万円弱と高いがこれだけの素材と味なので満足だ。常連でも予約が難しくなっており、半年先が当たり前になってきているが、いつまでも通いたい名店だ

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あわび雲丹、きくらげのジュレ寄せ

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青森トゲクリ蟹の飯蒸し、キャビア乗せ

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唐津の赤雲丹と鯛

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オコゼお賀茂茄子のお椀

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伊勢えび昆布締め、花山椒と海苔を添えて

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トリガイ

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鱧の焼き霜、バチコ、揚げトウモロコシ

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トマトとジュンサイ

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穴道湖のうなぎとごぼう

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穴道湖のうなぎとごぼう

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くじの焼物

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花山椒の牛鍋

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花山椒の牛鍋

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氷の器のおそば、オクラ添え

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自家製水ようかん

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柑橘ゼリー

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さくらんぼ

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2019/01/26 更新

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2回目

2016/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.5 ］
￥50,000～￥59,999

/ 1人

次回は6か月先までまつかゎ

2016年は3回目の訪問だが前回からは6か月空いてしまった。最近は超常連以外は6か月先の予約も難しくなってきた。毎回絶品料理が頂ける松川、今回もすばらしかった。

◆兵庫の香箱蟹
◆間人蟹の焼き
◆蛤の飯蒸し
◆鯛のお造りにこのわたを挟んで
◆松茸と間人蟹のお椀
◆間人蟹ゆで
◆ふぐの白子と身
◆唐墨と餅と大根くず
◆まながつお昆布〆焼き
◆もろこ焼き
◆むかごとかもに長ネギの揚げを乗せて
◆なめこそばに辛み大根を乗せて
◆海老芋
◆ゆば入り赤だしの味噌汁
◆御飯にじゃこ、いくら、からすみ、海苔を添えて
◆黒豆ようかん
◆イチゴのゼリー

今年は美味しい香箱蟹を色々と食べたがここが格別、間人蟹ならずべて上物ということはないだろう。その中でいいものだけを仕入れてくる。そんなことができるのが松川さんだ。

松茸も11月末と言うのにフレッシュで出来がよく最高の品質、前日の夕方取れたものだと身がぷりぷりでとても美味しい。

琵琶湖産のもろこ、さすがに松川さんでも仕入れが大変でお客さんすべてに提供できないと言う。たまたまだろうが、こうやって食べれたのラッキーだ。

ピンの素材でも、まながつおや海老芋まですばらしい美味しさ。すべての素材に品質を求めているのだろう。

でも何ていっても松川さんの魅力はお椀。日本料理の名店はどこもお椀が美味しいが松川さんは別格な気がする。

以前、大将にお聞きしたとき、昆布も水も１つ１つ違い、昆布だしは作ってみないとわからないという。味を聞いて、水出しのものと、温水で出したもの、別の昆布で出したものと調整を加えるそうだ。料理人にはそうゆう微妙な味覚と、どう混ぜるとどうゆう味になるという理論が必要なのだろう。それが一番できるのが松川大将だ。

間人蟹

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兵庫の香箱蟹

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間人蟹焼き

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蛤の飯蒸し

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鯛のお造りにこのわたを挟んで

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鯛のお造りにこのわたを挟んで

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間人蟹の焼き

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松茸と間人蟹のお椀

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ふぐの白子と身

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もろこ

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間人蟹ゆで

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唐墨と餅と大根くず

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むかごとかもに長ネギの揚げを乗せて

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なめこそばに辛み大根を乗せて

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海老芋

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ゆば入り赤だしの味噌汁

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御飯にじゃこ、いくら、からすみ、海苔を添えて

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御飯にじゃこ、いくら、からすみ、海苔を添えて

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黒豆ようかん

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お薄

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イチゴのゼリー

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店内

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店内個室

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2019/01/26 更新

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1回目

2016/07 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4.5 ］
￥50,000～￥59,999

/ 1人

すべてが完璧、やっぱり松川は凄かった

日本料理では私が一番と思っているお店。素材だけ勝負しているだけと言う人もいるが、そんなことはない、ピンの素材を使ったものでなくても、どの料理もはずれはなく素晴らしく美味しい、技がきちんと効いている。

◆島根あわび、淡路のうに、アワビの煮汁のジュレ
◆大粒のベルーガとキスの飯蒸し
◆淡路の鯛と唐津の赤雲丹のお造り
◆あこう、新銀杏のすりながし
◆噴火湾の毛蟹、生木耳
◆鱧とばちこ、とうもろこし揚げ
◆賀茂茄子
◆京都桂川の鮎
◆新牛蒡の揚げ物、鼈のタレ焼き
◆北海道産トマトとジュンサイ
◆鱧のしゃぶしゃぶ
◆笹の葉を練りこんだ冷麦
◆宍道湖の鰻
◆御飯、自家製からすみ、いくら、じゃこ
◆水ようかん

いやーどの料理もすばらしく、鮎も今年食べた１番とも感じるし、鱧のしゃぶしゃぶの旨さはたまらない。トマトのジュンサイのような単純にも思える料理でも絶品の美味しさ。さすが松川、今年に入り予約が凄く取りにくくなったことが難点だ
2016/1----------------------------------------
今回の松川も凄かった。１月は蟹と河豚が中心

◆ミルガイの炭火焼きと味噌入りのふきのとう揚げ
◆伊勢エビに海老味噌と焼きもちを敷いて、菜の花餡で
◆淡路産の鯛、このわたを巻いていただく
◆間人蟹（たいざがに）と蟹味噌のしんじょのお椀
◆フグにフグ白子のクリームをかけて
◆間人蟹と蟹味噌の餅米蒸し
◆間人蟹の脚を焼いて
◆ぐじ（若狭湾でとれる甘鯛）の焼き浸し
◆新潟の鴨に揚げたネギ、ポン酢・辛子醤油で
◆冷たいスダチそばに山葵菜のおひたしを添えて
◆ふぐ白子と湯葉に蕪餡をかけて（ゆず辛子をのせて）

身の厚いミルガイ、伊勢エビも鯛も素材がピンと光っている。、
伊勢エビに海老味噌とお餅をあわせたり、鯛をこのわたで食べさせたりと、
間人蟹、これがまたうなるほど美味しい。色々な食べ方で味わえて幸わせだ。
出汁は、いつものように冴えわたっている。昆布とかつおだけの雑味のないすっきりした味わい。ここの出汁が何と言っても一番好きだ。今回のデザートは黒豆の水羊羹とイチゴのゼリー寄せ、黒豆は皮の取った部分を使っているので薄い色になっている。

さすがは、松川今回もすばらしい料理を頂いた。
2015/10----------------------------------------------------------------------
５月のシーズンもよかったですが、松茸のシーズンもすばらしい。昨日取れたと言う信州伊那産の松茸は最高でした

◆炙った伊勢海老菊の花岩茸土佐酢ジュレ
◆ベルーガキャビア唐津赤ウニ飯蒸し
◆淡路島真鯛お造り
◆富山紅ズワイガニ信州松茸お椀
◆淡路島カワハギお造り
◆千葉黒アワビ信州松茸ソテー
◆琵琶湖子持ち鮎塩焼き
◆若狭グジと加賀蓮根
◆近江牛ステーキ松茸揚げ銀杏
◆山形天然なめこ手打ち蕎麦
◆淡路島ハモ信州松茸しゃぶしゃぶ
◆松茸ご飯赤出汁糠漬け
◆小布施栗焼き栗
◆グレープフルーツゼリー岡山桃太郎ぶどう
◆水ようかん

2015/6--------------------------------------------------------------
食べログで全国で常にベスト５入る名店中の名店、紹介がないと予約が取れないお店だが、今回常連の方の誘いを受け訪問することができた

◆うに、あわび、あわびからとった出汁の煮こごり
　唐津産のはすばらしく美味しく、あわびも最高、両方ともよく食べるが、今まで食べた中で一番おいしい。あわびからとった煮こごりのやさしいも最高。
◆カスピ海ベルーガとトゲクリ蟹
　トゲクリ蟹とは初めてしったが、青森のこの季節限定の蟹である。身はかなり濃い味がする。これまた私の大好物のキャビアがたっぷりでももう涙がでそうだ
◆アマテガレイ
　ヒラメに似た感触、かなり弾力がある
◆穴道湖天然大鰻のお吸い物
　うなぎを吸い物に使うとは大胆な気がする。１kgを超える大物を白焼きにしたもので、汁は昆布だしにほんのりうなぎの脂の味がする。できばえはまさに完璧
◆銚子大きいとりがい
　写真ではよく判らないがかなりな大きさのとりがい、大将がポンっと叩いて切り、出す、こりっとした食感と柔らかい食感のハーモニー、これもすばらしい
◆ばちこ（なまこの卵巣）とはも
　ばちこはあまり食べないが、濃厚なからすみの味、はももとてもおいしい
◆ちあゆとこあゆ
　大きさの違う稚鮎、大きい方は小鮎と呼んでいた。この鮎の食べ比べ、苦みがあるなかにすきっとした稚鮎の食感、これもうなってしまった
◆すっぽんとしんごぼう
　単にごぼうといえでもこれがまた美味しい、すっぽんもいままで食べたことのあるすっぽんと全く違う味わい
◆くじの骨で取った出汁と鯛
　和食の名店は何て言っても出汁が美味しい。大将は、こんぶにも塩にも水にもこだわりをもっており、出し方もその季節や材料によって調整する。それでも思った味が出ないときも多いという。大将自身も今日の出汁はよくできていると言われていた
◆そば
　この蕎麦、ほとんどの蕎麦の名店がここの蕎麦に負けてしまうであろう。かなり香るそばで、フレッシュ感があり、食感がとてもよい。旬菜やだし汁、薬味にそばが全く負けない。
◆ちまき寿司、赤だし
◆なまからすみ、いくらと広島の海苔、じゃこのごはん
　ごはんにちょっとのせる具材にもこんなすばらしいものが、なまのからすみはすばらしくおいしく、山椒のはいったじゃこも最高。無理してごはんを３杯もお代わりする。
◆水ようかん、抹茶、
◆子夏のゼリー
◆フランスのチェリー
◇生ビール
◇伏見蒼空
◇黒龍純吟

多くの料理人が一番美味しいと認める松川さん、想像以上にすばらしい料理の数々、これだけすばらしく、完璧な料理を味わえて幸わせだ

大粒のベルーガとキスの飯蒸し

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島根あわび、淡路のうに、アワビの煮汁のジュレ

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淡路の鯛と唐津の赤雲丹のお造り

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あこう、新銀杏のすりながし

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噴火湾の毛蟹、生木耳

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鱧とばちこ、とうもろこし揚げ

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京都桂川の鮎

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賀茂茄子

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新牛蒡の揚げ物、鼈のタレ焼き

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北海道産トマトとジュンサイ

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鱧のしゃぶしゃぶ

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鱧のしゃぶしゃぶ

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鱧のしゃぶしゃぶ

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笹の葉を練りこんだ冷麦

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香の物

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味噌汁

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宍道湖の鰻

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水ようかん

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店内個室

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店内個室

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ミルガイの炭火焼きと味噌入りのふきのとう揚げ

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伊勢エビに海老味噌と焼きもちを敷いて、菜の花餡で

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淡路産の鯛、このわた

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間人蟹

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間人蟹と蟹味噌のしんじょのお椀

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フグにフグ白子のクリームをかけて

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間人蟹と蟹味噌の餅米蒸し

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間人蟹の脚を焼き

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ぐじ（若狭湾でとれる甘鯛）の焼き浸し

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新潟の鴨に揚げたネギ、ポン酢・辛子醤油で

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自家製の冷たいスダチそばに山葵菜のおひたしを添えて

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ふぐ白子と湯葉に蕪餡をかけて

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イクラ、じゃこ、からすみ、のり、御飯のおとも

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黒豆の水羊羹

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抹茶

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イチゴのゼリー寄せ

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2015/10松茸

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2015/10炙った伊勢海老菊の花岩茸土佐酢ジュレ

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2015/10ベルーガキャビア唐津赤ウニ飯蒸し

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2015/10淡路島真鯛お造り

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2015/10裂いた松茸

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2015/10富山紅ズワイガニ信州松茸お椀

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2015/10淡路島カワハギお造り

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2015/10千葉黒アワビ信州松茸ソテー

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2015/10琵琶湖子持ち鮎塩焼き

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2015/10若狭グジと加賀蓮根

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2015/10お口直し

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2015/10近江牛ステーキ松茸揚げ銀杏

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2015/10山形天然なめこ手打ち蕎麦

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2015/10淡路島ハモ信州松茸しゃぶしゃぶ

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2015/10松茸ご飯

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2015/10糠漬け

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2015/10赤出汁

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205/10ごはんのおとも

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2015/10じゃこといくら

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2015/10小布施栗焼き栗

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2015/10グレープフルーツゼリー岡山桃太郎ぶどう

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2015/10水ようかん

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2019/01/26 更新

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サプレマシーさんが投稿した松川（東京/六本木一丁目）の口コミ詳細

松川六本木一丁目、虎ノ門ヒルズ、神谷町/日本料理

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松川（東京/六本木一丁目）の口コミ詳細

松川六本木一丁目、虎ノ門ヒルズ、神谷町/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