ぴーたんたん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、ぴーたんたん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

22回

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

2回目

2017/02 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP4.5
- | 酒・ドリンク4.5 ］

非の打ち所のない日本料理の極み

2017年、最初の松川さんは仲の良いマイレビュアー様とカウンター席で。

前回予約から半年。待ちに待った日を迎えました。

松葉蟹は今シーズン何気に初だった間人蟹。焼きの他に昆布締めで。これは初めての体験。旨し。
お造りの鯛も他と似て非なるもの。流石。
煮物はまだまだお正月らしく焼き餅が。
鴨の火入れ加減にはカウンター席の全員が唸り声をあげていました。香ばしいカリカリ葱のアクセントも最高。
そして何と早くも筍まで。遥々九州からとか。東京って凄いな。全国の食材を楽しめる。早くも春の訪れを感じました。
最後は恒例の贅沢丼を食べてお腹一杯大満足でご馳走さまでした。

夏と冬の半年毎の訪問だと春と秋の食材を楽しめないのが残念という贅沢過ぎる悩みもあるとかないとか。

・先付　河豚の白子と海胆の温あんかけ
・焼き松葉蟹（間人蟹）
・造里　鯛
・お椀　帆立貝の真丈・生キクラゲ・ばちこ
・河豚刺し
・松葉蟹の鋏　昆布締め
・煮物　焼き餅と伊勢海老と菜の花
・焼物・揚物　焼きミル貝とふきのとうの天ぷら
・強肴　鴨（新潟産）の炭火焼と葱
・炊合　蛤と筍（九州）
・十割蕎麦、葉山葵
・お食事（ちりめん山椒、生いくら、生唐墨、海苔）、お新香、味噌汁)
・水菓子　黒豆羊羹、苺ゼリー

お椀　帆立貝真丈と生キクラゲとばちこ

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先付　河豚の白子と海胆の温あんかけ

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焼き餅と伊勢海老　菜の花

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焼き松葉蟹と蟹味噌

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河豚刺しポン酢

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鴨（新潟）の炭火焼と葱

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筍（九州産）と蛤の炊合

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鯛の造里

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焼きミル貝とふきのとうの天ぷら

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焼き松葉蟹と蟹味噌

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松葉蟹の鋏　昆布締め

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十割蕎麦と葉山葵

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生いくら、生唐墨、海苔

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お食事

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黒豆羊羹

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苺ゼリー

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間人蟹

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間人蟹

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2017/02/04 更新

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1回目

2016/08 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.5 ］

昼の点数：4.8
- ［料理・味4.9
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.5 ］

誰もが虜になる日本料理の極み

日比谷線神谷町駅から徒歩7分。

店主は松川忠由氏。
一見予約は出来ず紹介制です。

2016年8月下旬

本日はEuropeさんにお付き合い頂きカウンター席で。コース内容も前回と変えてくださる心遣いに感謝です。
今年の初松茸は当店のお椀で。少し時期が早いですが岩手県産の松茸は香りも良く一足お先に秋を感じさせて頂きました。
さらに今年最後の天然鮎の食べ比べ（上桂川と安曇川）も合わせて楽しめて満足なコース内容。
前回の個室と違ってカウンター席でしたので松川さんと会話する機会にも恵まれて非常に楽しい会食となりました。
次回の予約は年明け。長いようであっという間ですね。また伺える日を楽しみに待ちたいと思います。

2016年8月上旬

待ちに待った2度目の訪問は夜の部に個室を予約して友人たちと4人で。
6人掛けでも良いくらいの贅沢な空間で、外の景色を眺めながら風情ある設えですね。

・鮑（島根）と赤うに（唐津）、煮凝りと
・鱚ともち米、ベルーガ・キャビアのせ
・真子鰈（淡路）と赤うに（唐津）
・お椀　新銀杏のすりながし　
・毛蟹（北海道）と生きくらげ　ジュレをかけて
・鱧（淡路）と、このこ、チリ酢で
・滋賀県安曇川と針畑川の鮎焼き　食べ比べ
・すっぽん焼き　無花果
・鱧しゃぶ
・笹の葉を練り込んだ冷麦
・お食事（ちりめんじゃこ、生唐墨、生いくら）
・宍道湖の天然鰻
・羊羹と抹茶
・水菓子

初訪問の感動から早4か月。本日も大満足のコースでした。中でも新銀杏のすりながし椀は他では味わったことのない美味しさ。不覚にも見た目の美しさに心奪われて撮影し忘れるという失態を・・・。今年初めての鮎の食べ比べは安曇川と針畑川。テーブルにわざわざ七厘を運んで撮影させて下さるサービスなど至れり尽くせり。針畑川の鮎のふっくらした食感と程よい苦みが好きでした。そして悶絶の一品は鱧しゃぶ。丁寧に骨抜きされた鱧の薄造里。これをかき集めて一気に大人食い！・・・はもちろんせずに一切れずつ上品に味わっていただきました(笑)。それにしても出汁の美味しいこと。松川さんが削って作るという氷の器に入った冷麦も夏らしく。定番のちりめんじゃこ・生唐墨・生いくらご飯は食べる手が止まりません。
美人仲居さんの隙のない丁寧なサービスで、親友達と大変楽しい時間を過ごさせて頂きました。お土産のちりめんじゃこは実家の両親へ♪
さて、年内の予約は空いている日が予定合わず無念。来年の予約はまだ開始していないそうです。秋の食材は誰かに連れて行ってもらおう♪・・・とこの場を借りてこっそりリクエスト（笑）

2016年4月　初訪問

以前より１度は伺いたいと思っていましたが、予約困難というより予約不能で半ば諦めムード。
クワトロ☆さんから思いがけずお誘い頂き念願の初訪問でした♪

敬意を表して400軒目のキリ番レビューとさせて頂きます。

本日は昼の部の訪問。
予約時間の10分くらい前に到着しましたが、店のサインに明かりが灯っていたので入店してみると、予想外にスーツ姿の美人女性スタッフさんがお出迎え。勝手な先入観で着物姿の仲居さんを予想していたので驚きました（笑）。

店内はカウンター席と個室席もあります。
本日は店主との距離が近いカウンターの特等席。
初訪問・初対面で緊張して松川さんに御挨拶をさせて頂くと、はにかんだ優しげな笑顔で迎え入れてくれました♪

この日のお品書きの概要は以下の通りです。

○桜の花びらの香煎茶
○蛤と筍(京都)炭火焼
○とげくり蟹(青森)キャビアのせ
○鯛の造里(淡路)
○とり貝、赤貝(閖上)
○ミル貝とタラの芽など春野菜
○鮑と筍のお椀
○虎魚焼と木の芽
○徳谷のトマトと酢のジュレ
○活ホンモロコ炭火焼き
〇すっぽん焼
〇筍炭火焼
〇手打ち蕎麦と山菜
〇鮑とワカメのしゃぶしゃぶ
○和牛と筍のすき焼き　花山椒を添えて
○生唐墨、ちりめんじゃこ、いくらのお食事
〇菓子　きんとん
〇抹茶

日本酒2合くらいで〆て4万円ほど。

予想を遥かに超える素晴らしい店でした。
誰もが認める日本料理の名店ですので、当然ながらかなり過剰な期待をして伺った訳ですが、見事にさらにその上をいかれました。
先付の前にいきなり筍（京都）と蛤の炊合からスタートで度肝を抜かれましたが、そのあとはトゲクリ蟹（青森）にキャビアの盛り付けでアクセントを付けることにより、不思議とさっぱりとした口当たりに。お造りは鯛（淡路）が身がしっかりと締まっていて歯応え良く旨し。旬の貝尽くしも堪能させて頂きました。京都から直送の筍は鮑とお椀にも。優しく控えめに引かれた出汁の味わいが格別に旨く好みです。おこぜ焼は春らしく木の芽を添えて。トマトの酢ジュレかけで口直しをしてから楽しみにしていた活ホンモロコちゃん。仲良く活きよく泳いでいる所を撮影した後はゴメンなさい！容赦なく串刺し炭火焼に（泣）。初体験でしたが、とても美味しかったです♪　手打ち蕎麦でさっぱりとした後はまだまだ終わりません！鮑とワカメのしゃぶしゃぶです。磯の風味が口中いっぱいに広がるやわらかな食感の鮑が大変旨し。さらに和牛と筍のすき焼きには早々と花山椒が添えられて。いやぁ～、メインは一体どれなんだ？と考えても答えのない問題に一瞬悩みましたが、幸いなことに大食いのため余裕あってこの時ばかりは胃袋のキャパシティに感謝（笑）。お食事は当店の名物、生唐墨といくら、海苔、じゃこをセルフで好きなだけのせて御飯おかわりし放題（ではないはず笑）。これは旨いっ！こうやってレビュー書いている間にも想像すると唾液が・・・。きんとん、抹茶までいただいてご馳走さまでした。

最後は路地の角を曲がるまで、松川さんと女性スタッフさん達がお見送りに。
身も心も温まった素晴らしい出会いでした。

お椀　松茸とアコウ

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天然鮎　食べ比べ上桂川と安曇川

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オクラの冷かけ蕎麦

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毛蟹とベルーガ・キャビア

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鱧と新銀杏の飯蒸し

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鯛と伊勢海老の造里

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黒鮑と唐津赤うに

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加賀蓮根の蓮蒸し、このこ

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和牛炭焼き

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天然鮎（上桂川と安曇川）

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無花果

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安曇川　鮎

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針畑川　鮎

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鱧しゃぶ

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骨抜き鱧しゃぶ

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笹の葉を練り込んだ冷麦

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毛蟹と生きくらげ

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鱧（淡路）、このこ

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鱚ともち米　ベルーガ・キャビアのせ

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ちりめんじゃこ、生唐墨、生いくら

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真子鰈と赤うに（唐津）

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宍道湖　天然鰻の蒲焼

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じゅんさいのお椀

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鮑（島根）と赤うに（唐津）

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無花果

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すっぽん

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マスカットとマンゴー

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生唐墨と生いくら

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つけもの

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冷麦

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つゆを注いでくれています

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鱧しゃぶ

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鱧しゃぶ

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針畑川　鮎

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安曇川　鮎

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抹茶

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香煎茶

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お椀　鮑と筍

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筍と和牛すき焼き　花山椒添え

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ホンモロコ炭焼き

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筍（京都）と蛤

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お食事

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活ホンモロコ　可愛らしい♪

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鮑とわかめ

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和牛と花山椒

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とげくり蟹（青森）キャビアのせ

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とり貝

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赤貝（閖上）

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ミル貝

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鯛の造里（淡路）

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手打ち十割蕎麦

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ホンモロコ炭焼き

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おこぜ焼と木の芽

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すっぽん焼

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徳谷のトマト　酢のジュレ

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いくら、海苔、生唐墨

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じゃこ

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鮑しゃぶしゃぶ

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鮑とわかめ

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きんとん

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鮑しゃぶしゃぶ

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筍　炭火焼

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筍と和牛と花山椒　すき焼き

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焼き筍と蛤

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筍焼き

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抹茶

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冷酒から

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サイン

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入口

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店内　カウンター席からの眺め

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2016/09/09 更新

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ぴーたんたん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

ぴーたんたん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