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２０１３年１０月２８日（オープン初日）のチキンカツの特製卵黄しょう油たれ定食（９５０円）
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２０１３年１０月２８日（オープン初日）のかきフライ定食（９５０円）
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２０１３年１０月２８日（オープン初日）の赤魚の塩麹焼き定食（９５０円）
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２０１３年１０月２８日（オープン初日）の定食に付く刺身。この日は帆立
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２０１３年１０月２８日（オープン初日）の定食に付く小鉢と漬物
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定食のご飯２０１３年１０月
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定食の味噌汁２０１３年１０月
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２０１３年１０月
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２０１３年１０月
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２０１３年１１月２７日のミックスフライ（ハム・サーモン・茄子）定食（９５０円）
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２０１３年１１月２７日の銀鮭塩麹焼き定食（９５０円）
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２０１３年１１月２７日の定食に付く刺身。この日はイカ。
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２０１３年１１月２７日の定食に付く小鉢と漬物
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２０１３年１１月
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自家製からすみ（１，０５０円）２０１３年１２月
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鮭とば炙り２０１３年１２月
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本鰆カマ塩焼き（１，４８０円）２０１３年１２月
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地養赤鶏の竜田揚げ（８８０円）２０１３年１２月
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ずわい蟹のみのむし揚げ（１，１８０円）２０１３年１２月
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海老芋の唐揚げ（７８０円）２０１３年１２月
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三元豚のせいろ蒸し（１，１８０円）２０１３年１２月
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本日のお造り あおりいか・帆立・天然平目・本鮪２０１３年１２月
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合鴨ロース（９８０円）２０１３年１２月
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自家製さつま揚げ（７８０円）２０１３年１２月
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〆の釜飯「鶏ごぼう」赤だしと香の物付き２０１３年１２月
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〆の釜飯「蟹」赤だしと香の物付き２０１３年１２月
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釜飯と一緒にいただく赤だしと香の物。２０１３年１２月
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マナガツオのカブト焼２０１３年１２月
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イカの酒盗和え２０１３年１２月
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２０１３年１２月
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２０１３年１２月
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２０１３年１２月
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２０１３年１２月
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２０１３年１２月
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２０１３年１２月
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２０１３年１２月
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２０１３年１２月
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２０１３年１２月
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２０１３年１２月
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本日のお造り あおりいか・平貝・しまあじ・本鮪。２０１４年５月
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たたみいわし。２０１４年５月
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稚鮎とアスパラガスの天ぷら。２０１４年５月
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湯葉刺し（８３０円）２０１４年５月
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鴨ロース塩蒸し（１，０８０円）２０１４年５月
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地養赤鶏の醤油焼き（１，０２０円）２０１４年５月
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黒毛和牛炭焼き（２，９８０円）２０１４年５月
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季節の炊き合わせ（９００円）２０１４年５月
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〆の釜飯「鯛と新生姜」赤だしと香の物付き２０１４年５月
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〆の釜飯「筍」赤だしと香の物付き２０１４年５月
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本日のお造り あおりいか・いなだ・車海老・鱧。２０１４年８月
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海苔の佃煮（６５０円）２０１４年８月
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加賀太胡瓜と水茄子（８４０円）２０１４年８月
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新生姜トウモロコシかき揚げ（１，１００円）２０１４年８月
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茹でたて茶豆（６５０円）２０１４年８月
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葉唐辛子と湯葉の彩り野菜のサラダ。２０１４年８月
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いさきの塩焼き。２０１４年８月
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冷奴。２０１４年８月
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稲庭うどん 稲庭吉左衛門（８６０円）２０１４年８月
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本日のお造り まぐろ・真鯛の松皮造り・帆立貝・しめさば。２０１４年１０月
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揚げ銀杏。２０１４年１０月
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ほうれん草ときのこの温かいおひたし。２０１４年１０月
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出汁巻き玉子（８００円）２０１４年１０月
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マナガツオの幽庵焼き。２０１４年１０月
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自家製さつま揚げ（８２０円）この日は、蓮根入り。２０１４年１０月
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季節の天ぷら盛り合わせ（１，３２０円）この日はきのこ。２０１４年１０月
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大長茄子の焼き浸し（６８０円）２０１４年１０月
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お造り・こはだ酢〆（１，０００円）、白魚（１，０００円）、水タコ（１，０５０円）２０１３年５月（らるふの料理）
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アスパラ２種茹であげ（６３０円）２０１３年５月（らるふの料理）
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水なすと加賀太きゅうり（７３０円）２０１３年５月（らるふの料理）
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５種の赤い野菜を唐辛子味噌と酒盗マヨネーズで（８８０円）２０１３年５月（らるふの料理）
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新玉葱と水菜のカリカリじゃこサラダ（８８０円）２０１３年５月（らるふの料理）
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えいひれ炙り（６３０円）２０１３年５月（らるふの料理）
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鮭とば炙り（６８０円）２０１３年５月（らるふの料理）
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出汁巻き玉子（７３０円）２０１３年５月（らるふの料理）
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自家製さつま揚げ（７８０円）２０１３年５月（らるふの料理）
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さばへしこ（８２０円）２０１３年５月（らるふの料理）
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明太子炙り（８５０円）２０１３年５月（らるふの料理）
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地養赤鶏の竜田揚げ（８５０円）２０１３年５月（らるふの料理）
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つぼ鯛の開き（１，４７０円）２０１３年５月（らるふの料理）
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〆の釜飯 生姜とじゃこ（１，１５０円）２０１３年５月（らるふの料理）
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〆の釜飯 筍（１，５３０円）２０１３年５月（らるふの料理）
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釜飯と一緒にいただきました。２０１３年５月（らるふの料理）
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２０１３年５月１日のメニュー
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２０１３年５月１日のメニュー
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２０１３年５月１日のメニュー
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２０１３年５月１７日のランチメニュー
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２０１３年５月１７日のランチ定食（９５０円）のヒレカツ
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金目鯛のお造り（１，０５０円）２０１３年５月（らるふの料理）
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金目鯛かぶと煮つけ酒蒸し（１，５８０円）２０１３年５月（らるふの料理）
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アジ南蛮漬け（７８０円）２０１３年５月（らるふの料理）
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黒毛和牛と春キャベツたれ焼き（１，５８０円）２０１３年５月（らるふの料理）
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２０１３年５月１７日の夜メニュー
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マナガツオ西京焼き塩麹焼き（１，４８０円）２０１３年７月（らるふの料理）
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三元豚と九条ねぎのセイロ蒸し（自家製おろしポン酢で）（１，０８０円）２０１３年７月（らるふの料理）
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丸茄子揚げ合鴨そぼろあんかけ（８４０円）２０１３年７月（らるふの料理）
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冷しフルーツトマト新玉ねぎドレッシング（６３０円）２０１３年７月（らるふの料理）
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特大シマホッケ（１，４７０円）２０１３年７月（らるふの料理）
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〆の釜飯 豚の角煮（１，２８０円）２０１３年７月（らるふの料理）
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〆の釜飯 小柱（１，４８０円）２０１３年７月（らるふの料理）
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〆の釜飯 平貝と京揚げ（１，５３０円）２０１３年７月（らるふの料理）
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２０１３年７月１０日のメニュー
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２０１３年７月１０日のメニュー
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自家製さつま揚げ（８２０円）この日は貝柱。２０１５年２月
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紅芯大根と黄人参（８６０円）２０１５年２月
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赤貝と分葱の酢味噌和え（８８０円）２０１５年２月
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三元豚のせいろ蒸し（１，０８０円）２０１５年２月
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季節の炊き込みご飯「牡蠣」２０１５年２月
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季節の炊き込みご飯「蟹」２０１５年２月
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鯛の白子 ２０１５年４月
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クリームチーズ鮪酒盗（７３０円）２０１５年４月
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筍木の芽味噌和え（１，１８０円）２０１５年４月
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桜鱒の味噌焼き ２０１５年４月
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長芋のから揚げ（８００円）２０１５年４月
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季節の天ぷら盛り合わせ（１，４８０円）＋桜海老のかき揚げ ２０１５年４月
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焼き春キャベツ ２０１５年４月
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〆の釜飯「あさり」赤だしと香の物付き２０１５年４月
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
日比谷線広尾駅から広尾商店街を通り、徒歩４分程度の場所にあります。「クッチーナ笑多」の並びです。
木目調の落ち着いた店内で、カウンター席からは調理場がよく見える構造です。
「高級感と、古き良きものが息づく下町感が同居する街、広尾。この街の個性ともいうべきその二極化したイメージを融合させた和食店」がコンセプトとのことです。
- - - ランチに関する記述 - - -
開店初日のランチで利用しました。
日替わり定食（９５０円）はメインが４種類からの選択です。オープン初日は、かきフライ・赤魚の塩麹焼き・サバの味噌煮・チキンカツの特製卵黄しょう油たれの４種類でした。メインの料理は他店の定食より、ちょっといいもの・ちょっと手の込んだものです。
これにご飯・味噌汁・小鉢・小さなお刺身が付きます。ご飯は、ランチにしては少なめでプラス５０円で大盛りになります。男性であれば大盛りでないと納得できないと思います。もっと食べる人は、１００円でおかわりできます。
いただいたのは、
■かきフライ定食（９５０円）
先日まで暑かった気がするのですが、牡蠣の季節になったのですね。ご主人が厳選した旬のものを出してくれるのもこのお店のいいところです。
かきフライ４個で、タルタルソースも普通のソースも用意してくれる親切なお店です。牡蠣の質も揚げ加減も申し分なく、美味しいです。
小さなお刺身は、ホタテでした。ちょっと大きいものを切り身で出してありました。２切れでもちゃんと、わさびも添えられ、刺身しょう油も用意してくれます。
小鉢は、ひじきの煮物。漬物は白菜の浅漬けです。漬物の塩気が穏やかで健康的で白菜の味を感じることができるのと、ガッツリ系のお店でないので、ご飯とのバランスを考えるとこのぐらいマイルドな漬け具合が、ちょうどいいですね。
ご飯も他店より美味しく炊かれており、味噌汁もダシからちゃんとしておりよいものです。
この日の他のランチは、赤魚の塩麹焼きは、赤魚と呼ばれる魚は数種類あり切り身で入る輸入魚なので目利きの実力が問われる料理。チキンカツの特製卵黄しょう油たれは、特製ダレがこの料理の肝であり、新しい試みが感じられます。
それぞれに個性がある料理で、大変興味深いですね。
接客は、ご主人と板前２名がきびきびと働き、すがすがしい印象です。男前が３人でやっているので、女性のファンがついてしまいそうですね。また、３人がすべて料理人であるため、４種類の定食があっても、あまり待つことなく料理が提供されてる点も優れているかと思います。
- - - ディナーに関する記述 - - -
夜は、野菜と魚が美味しい割烹です。季節料理が主体となります。締めに釜飯を用意しており、注文から３０～４０分かかる本格派の釜飯です。
お酒は、日本酒が８銘柄あり、結構ひんぱんに入れ替わるのでいつでも新しいお酒との出会いが楽しめます。焼酎は、種類が豊富で、やはり、入れ替わりがあるので好みを伝えて出してもらう形式ですね。
この日食べたもので、特徴的だったものを紹介します。
■本日のお造り
あおりいか・帆立・天然平目・本鮪を盛り合わせでいただきました。素材は、相当いいものを用意してくれます。あおりいかは、最も高級ないかです。この身の美しさは生でしょうから、相当高いのではないでしょうか？帆立も濃厚で美味しく、白身は、天然の平目です。そして、定番の鮪は本鮪ととても美味しい刺身の盛り合わせです。
■自家製からすみ（１，０５０円）
晩秋から初冬にかけて、広尾界隈のお店は、自家製のからすみを仕込むお店が多いです。いくつかのお店でいただきましたが、ここのものが一番美味しく感じました。凝集した味がいいですね。
■海老芋の唐揚げ（７８０円）
海老芋とは、里芋の仲間の京野菜で１１月～１２月にいただける味覚です。
衣のサクサク感と芋のねっとりとした食感と、深い旨みがたまりません。
■自家製さつま揚げ（７８０円）
店内で揚げる自家製は、魚の旨みがしっかりしています。野菜もたっぷり加えてあるので、とてもバランスが良く、誰にでも好かれる味ですね。
■合鴨ロース（９８０円）
とても柔らかいのが特徴です。丁寧に包丁を入れてあり、単純な料理も、こだわりを持って作っているのがうかがえます。
■釜飯 鶏ごぼう（１，２８０円）
釜飯は、ダシの味がご飯にしみわたりどれも美味しいですが、肉（鶏肉）と魚（ダシ）と野菜（ごぼう）のバランスよく、定番の釜飯ですがおすすめです。
夜は、ゆったりとした空気の中で美味しい料理とお酒をいただくことのできる快適な空間です。
- - - 総評 - - -
昼も夜も、きっちりとした和食を楽しめるお店です。特に夜のメニューの季節を感じられる料理がいいですね。広尾の和食お店の中で、間違いなくお勧めできるお店かと思います。
- - - 『らるふ』だった頃にいただいた料理のうち、主だったものの感想です。 - - -
■水なすと加賀太きゅうり（７３０円）２０１３年５月
加賀太きゅうりは、肉厚で舌触りがなめらかで甘みがあります。これと水なすを甘い金山寺味噌か塩をつけて、生でいただきます。
■５種の赤い野菜を唐辛子味噌と酒盗マヨネーズで（８８０円）２０１３年５月
ミニトマト・パプリカ・赤（紫）キャベツなどの野菜に唐辛子味噌かマヨネーズに酒盗を混ぜたものをつけていただきます。
酒盗マヨネーズがいい味ですが、お酒を飲むにはもうちょっと酒盗が多くてもいいかもしれません。
■さばへしこ（８２０円）２０１３年５月
鯖に塩を振って糠漬けにした若狭地方および丹後半島の郷土料理。焼いて提供されます。熟成された旨味と塩味が日本酒にぴったりです。
■自家製さつま揚げ（７８０円）２０１３年５月
店内で揚げる自家製です。そのため、練りこむネタも季節のものが入ります。この日は、竹の子も入っているとのことでした。
■つぼ鯛の開き（１，４７０円） ２０１３年５月
白身であるが脂がのり大変美味であるものの流通量が少ないつぼ鯛の開きです。置いてあるお店も少ないですが、とても大きくてびっくりでした。
■釜飯 鶏ごぼう（１，２８０円）２０１３年５月
釜飯は、ダシの味がご飯にしみわたりどれも美味しいですが、肉（鶏肉）と魚（ダシ）と野菜（ごぼう）のバランスがいい鶏ごぼうが一番美味しかったと思います。