jetsailさんが投稿したRESTAURANT hidamarino（京都/京都）の口コミ詳細 [食べログ]

この口コミは、jetsail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

RESTAURANT hidamarino烏丸、四条（京都市営）、京都河原町/フレンチ、創作料理

3回

夜の点数：4.5
- ￥10,000～￥14,999 / 1人
- 料理・味 4.5
  
  |サービス 4.1
  
  |雰囲気 4.5
  
  |CP 4.8
  
  |酒・ドリンク 4.5

3回目

2017/07 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.1
- | 雰囲気4.5
- | CP4.8
- | 酒・ドリンク4.5 ］
￥10,000～￥14,999

/ 1人

ワインとフレンチを楽しめます♪

定期的に伺うお店のひとつ「RESTAURANT hidamarino」さん（ヒダマリーノ）へ再訪しました。

場所は高倉通四条下ル。
大丸から四条を下がった場所です。
相変わらず緑のファサードは目を引きます。

月に一度はリピしたくなるコチラ。
今宵もカウンター特等席で「おまかせ」と「ペアリングコース」をいただくことに♪

「お料理の内容」
●タマゴのピペラートソース
パプリカとかパンチェッタMIXの泡ソース

●毛ガニ出汁のプリン仕立て
アメリケーヌソース

甲殻類はシャルドネが合う

●牡蠣ガスパチョ
オカヒジキの上に盛り付けられた
北海道「仙鳳趾産牡蠣」
トマトジュレシーアスパラ青野菜

●イチジク、パルマハムブルーデコース青カビのチーズ
「Philippe Bornard Arbois Pupillin Vin Jaune」
バターぽい味わいがあるから生ハムと合わせると◎

●「ハナカゴ」さんのパン

●河内鴨のロースト
コルトのソース
スイートコーンのピューレ
醤油バターのパウダー

●佐賀県赤ウニ冷製カッペリーニと桃
Damien Hugot Brut Roséで合わせて

●甘鯛うろこ焼
ジャガイモスープにサマートリュフ
アサリの風味

●宮崎牛と長崎鮑
牛肉の出汁と鮑のソース

●卵のピペラート（デコ仕様にして頂きました）

●カヌレ・チョコとコーヒー

「ペアリングして頂いたワイン」
●泡：Diebolt Vallois Brut Blanc de Blancs/France
●白：Dom. Michel Gros Bourgogne Hautes Côtes de Nuits Blanc Fontaine Saint Martin Monopole 2015/France
●赤微発泡：Partida Creus GR Red Petillant 2014/Spain
●白：Philippe Bornard Arbois Pupillin Vin Jaune 2006/France
●赤：Yann Chave Crozes Hermitage 2015/France
●泡ロゼ：Damien Hugot Brut Rosé/France
●白：Philippe Colin Saint Aubin 1er Cru Le Charmois 2012/France
●赤：Dom. René Cacheux et Fils Vosne Romanée 2014/France

今宵チョッとした祝い事があり祝って頂くことになりデザートはお皿にデコ❤︎
いつ伺っても気持ちの良い対応をしていただくお二人に感謝です。

しっかしこれだけのお料理＆ワインでこのコスパ相変わらず良いお店です。
ご馳走様でした！

●宮崎牛と長崎鮑牛肉の出汁と鮑のソース

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●タマゴのピペラートソースパプリカとかパンチェッタMIXの泡ソース

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泡：Diebolt Vallois Blanc de Blancs/仏

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●毛ガニ出汁のプリン仕立てアメリケーヌソース

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●河内鴨のローストコルトのソーススイートコーンのピューレ醤油バターのパウダー

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●甘鯛うろこ焼ジャガイモスープにサマートリュフアサリの風味

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赤：Dom. René Cacheux et Fils Vosne Romanée 2014/仏 Vosne Romanée

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●毛ガニ出汁のプリン仕立てアメリケーヌソース

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●イチジク、パルマハムブルーデコース青カビのチーズ

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泡：Diebolt Vallois Blanc de Blancs/仏

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泡：Diebolt Vallois Blanc de Blancs/仏

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●タマゴのピペラートソースパプリカとかパンチェッタMIXの泡ソース

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●タマゴのピペラートソースパプリカとかパンチェッタMIXの泡ソース

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白：Bourgogne Hautes Cotes de Nuits Blanc Fontaine St Martin/仏

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白：Bourgogne Hautes Cotes de Nuits Blanc Fontaine St Martin/仏

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白：Bourgogne Hautes Cotes de Nuits Blanc Fontaine St Martin/仏

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●毛ガニ出汁のプリン仕立てアメリケーヌソース

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赤微発泡：Partida Creus GR Red Petillant/Spain

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赤微発泡：Partida Creus GR Red Petillant/Spain

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●牡蠣ガスパチョオカヒジキの上に盛り付けられた北海道「仙鳳趾産牡蠣」トマトジュレシーアスパラ青野菜

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白：Philippe Bornard Arbois Pupillin Vin Jaune 2006/仏Arbois

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白：Philippe Bornard Arbois Pupillin Vin Jaune 2006/仏Arbois

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●イチジク、パルマハムブルーデコース青カビのチーズ

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●「はなかご」さんのバケット

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赤：Yann Chave Crozes Hermitage/仏Crozes Hermitage

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赤：Yann Chave Crozes Hermitage/仏Crozes Hermitage

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赤：Yann Chave Crozes Hermitage/仏Crozes Hermitage

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●河内鴨のローストコルトのソーススイートコーンのピューレ醤油バターのパウダー

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ロゼ：Damien Hugot Brut Rosé/仏

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●佐賀県赤ウニ冷製カッペリーニと桃

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白：Philippe Colin Saint Aubin 1er Cru Le Charmois 2015/仏Saint Aubin

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白：Philippe Colin Saint Aubin 1er Cru Le Charmois 2015/仏Saint Aubin

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●甘鯛うろこ焼ジャガイモスープにサマートリュフアサリの風味

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口直しの抹茶ソーダ

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赤：Dom. René Cacheux et Fils Vosne Romanée 2014/仏 Vosne Romanée

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赤：Dom. René Cacheux et Fils Vosne Romanée 2014/仏 Vosne Romanée

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赤：Dom. René Cacheux et Fils Vosne Romanée 2014/仏 Vosne Romanée

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●宮崎牛と長崎鮑牛肉の出汁と鮑のソース

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●卵のピペラート（デコ仕様）

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砂糖とミルク

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コーヒー

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カヌレとフランスチョコ

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店舗入口

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店内

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店内：天井

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2017/07/05 更新

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2回目

2017/04 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.1
- | 雰囲気4.5
- | CP4.8
- | 酒・ドリンク4.5 ］
￥10,000～￥14,999

/ 1人

旬とワインを楽しめます♪

先月伺ったばかりですが、何だか「ヒダマリーノ」な気分。
なので「RESTAURANT hidamarino」さんへ再訪です。

場所は高倉四条下ル。
ビルの一階部分に一際目立つ緑草ファサードは素敵です♪

さて今日は一人でカウンターで利用させて頂きました。
桝村シェフの調理される姿を拝見しながら食事のスタートです。
今宵お願いしたのはStandard Course(¥7,500)とワインペアリング。

早速提供されたのは食前酒としてDAMIEN HUGOTの登場です♪
このシャンパン、シャープで美味しいんですよね！

「今宵頂いた食事とワイン」

■食前酒泡：DAMIEN HUGOT BRUT ROSE/France
●ウスイエンドウのムース（コンソメのジュレとキャビア添え）
_______________

●初鰹とホタルイカ、生ハムをガスパチョソースで
■白：Ch. Igai Takaha Elegant Heart Sauvignon Blanc Great Oaks Vineyard 2014/California
_______________

●フォアグラのテリーヌ、キンカンコンフォート
マンゴーソースとココアのパウダー
■赤：Jean Marie Verge T'inquiètes M'man!/ Bourgogne
_______________

●イタリア産ウサギ背肉とオマール海老のロールと香川県産アスパラガス
■白：CasalFarneto Cimaio Marche Bianco/Marche
_______________

●自家製ベーコンのカルボナーラ
■泡DAMIEN HUGOT BRUT ROSE/仏 & 赤：Battle of Bosworth Pinot Noir 2013/South Australia
_______________

●舞茸とはた
■白：Nugan Estate King Valley Frasca's Lane Vineyard Chardonnay 2015/South Australia
■白：Monte Tondo Casette Foscarin Soave Classico 2014/Italy
_______________

●子羊のロースト、旬の野菜のフランス風天ぷら
■赤：Rocca di Montegrossi Chianti Classico 2013/Toscana
_______________

●イチゴのソルベとヨーグルトのソルベ
■白：Aromo Artemisa Late Harvest 2014/Chile
_______________

●食後の菓子とコーヒー
■FortifiedWine：Valdespino Isabela Cream Sherry/Spain
_______________

今日も旬のお食事とワインを堪能です❤︎
ペアリングされたワインもお料理にドンピシャでソムリエさんの説明も素敵なんです。
これだけ食べて飲んでこのお値段はコスパ良すぎます。

次はスペシャルメニューをお願いしてみようかな・・・と企んでおります（笑）
とっても満足度の高いお店だと思います。

ご馳走様でした！

泡：DAMIEN HUGOT BRUT ROSE/仏

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初鰹とホタルイカ、生ハムをガスパチョソースで

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子羊のロースト、旬の野菜のフランス風天ぷら

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自家製ベーコンのカルボナーラ

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泡：DAMIEN HUGOT BRUT ROSE/仏

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ウスイエンドウのムースコンソメのジュレとキャビア添え

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白：Ch. Igai Takaha Elegant Heart Sauvignon Blanc Great Oaks Vineyard 2014/米

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白：Ch. Igai Takaha Elegant Heart Sauvignon Blanc Great Oaks Vineyard 2014/米

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初鰹とホタルイカ、生ハムをガスパチョソースで

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赤：Jean Marie Verge T'inquiètes M'man!/仏

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赤：Jean Marie Verge T'inquiètes M'man!/仏

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フォアグラのテリーヌ、キンカンコンフォートマンゴーソースとココアのパウダー

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hidamarinoバケット

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バケット

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白：CasalFarneto Cimaio Marche Bianco/伊

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イタリア産ウサギ背肉とオマール海老のロールと香川県産アスパラガス

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赤：Battle of Bosworth Pinot Noir 2013/South Australia

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赤：Battle of Bosworth Pinot Noir 2013/South Australia

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泡DAMIEN HUGOT BRUT ROSE/仏 & 赤：Battle of Bosworth Pinot Noir 2013/South Australia

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自家製ベーコンのカルボナーラ

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白：Nugan Estate King Valley Frasca's Lane Vineyard Chardonnay 2015/South Australia

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白：Nugan Estate King Valley Frasca's Lane Vineyard Chardonnay 2015/South Australia

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舞茸とはた

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舞茸とはた

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白：Monte Tondo Casette Foscarin Soave Classico 2014/Italy

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白：Monte Tondo Casette Foscarin Soave Classico 2014/Italy

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口直しの抹茶ソーダ

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赤：Rocca di Montegrossi Chianti Classico 2013/Toscana

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赤：Rocca di Montegrossi Chianti Classico 2013/Toscana

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子羊のロースト、旬の野菜のフランス風天ぷら

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白：Aromo Artemisa Late Harvest 2014/Chile

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イチゴのソルベとヨーグルトのソルベ

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食後のカヌレとコーヒー

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FortifiedWine：Valdespino Isabela Cream Sherry/Spain

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酒瓶

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カンパーーイ！

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2017/04/13 更新

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1回目

2017/03 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.1
- | 雰囲気4.5
- | CP4.8
- | 酒・ドリンク4.5 ］
￥10,000～￥14,999

/ 1人

まさに私の理想形♪

行きたかったRESTAURANT hidamarinoさんへ伺いました。

場所は高倉四条下った所のビルの一階。
壁面は緑草ファサードで雰囲気がありますね♪

店内は明るくナチュラルな木目のテーブルと天井には緑草が配され清潔感ある雰囲気です。
カウンター席とテーブル席がありシェフ、ソムリエさん、女性スタッフが笑顔で迎えて頂きました♪

今日お願いしているのは¥7,500のディナーコース。
ディナーは¥5,000と¥7,500、ランチは¥3,000と¥5,000の各２種類。
とてもリーズナブルですね♪

そしてソムリエさんにお願いしたスペシャルペアリングは¥7,500。
こちらも予算に合わせて数種類から選べます。
ショートは¥3,500リーズナブルで気軽に楽しめますね♪

それではお料理とワインを存分に楽しみます☆

食前酒
●白：Nullus2014/滋賀ヒトミワイナリー
酸味が強くレモン果汁のような味わいであまりの酸っぱさに胃がキュンキュンします（笑）
東近江にあるヒトミワイナリーのフラッグシップワイン。
_____________

■アミューズ■
卵黄のコンフィ新タマのムース
よく混ぜて食べますがトリュフの良い香りが漂い濃厚な一品。

●白：Sequoia Grove Napa Valley Chardonnay2014/米ナパ
まろやかでシャープなコクがあるナパヴァレーのシャルドネで卵黄とよく合います。
_____________

■前菜■
佐賀ホワイトアスパラと牡丹海老ラルドのロースト包みアメリソース
プリプリの牡丹海老と背脂部分の生ハム、アスパラが絶妙にマッチングし美味い！
濃厚な海老味のアメリソースはさりげなく底に敷かれており小技も光ります☆
食用花もしっかり頂きました。

●白：Meyer Näkel Illusion2015/独
フルーティーだけどシャープでボリュームもあり、少しピンクがかったドイツワイン。
あっさりとした前菜によく合います。
_____________

■キャビアもんご烏賊のカッペリーニ玉田農園カブのソースイカスミのせんべい
見た目はあっさりして見えるがキャビアの塩気と烏賊の甘み、イカスミ、カブのソースが複雑に組み合わされた濃厚なカッペリーニです。

●白：Bago Amarelo Albariño2015/Spain
グリーンイエロー色の見た目のとおり柔らかく果実味を感じられ後味が短くさっぱりしているスペインワイン。
産地が海際のため海のワインとも言われ、海鮮ともよく合う。
_____________

■パン■
hidamarinoバゲット
ハナカゴさんのバケットに「にんにく、高知産のトマト」をまず、バケットに塗り、オリーブオイルを垂らし、岩塩をパラパラとふり掛けてブルスケッタ風のバケットの完成。
これ最高に美味い！
おかわりまでしてしまいました♪
_____________

■虎河豚のハム巻きバジルが香るソース
モチモチの河豚身に肉厚なハムの肉感と鼻から抜けるバジル感がたまらない一品！

●ロゼ：Damien Hugot Brut Rosé/仏
とても好きなchampagne登場！
シャープなのにフルーティーで飲みやすい女性受けするシャンパーニュですね♪
_____________

■フォアグラポワレと筍、茸のリゾット
フォアグラの火入れが抜群です！表層の焼き加減と内部のフワフワ感がとても良い！
濃厚なフォアグラとリゾットは旬の筍と合わさりベストマッチです！

●白：CasalFarneto Cimaio Marche Bianco/伊
深くふかーーい蜂蜜のような甘さのある重厚な白。

●ロゼ：Ch. Igai Takaha Ji Yoon Rose/米
イチゴの風味がすごい！でも辛口でシャープなロゼ。。。なんだこの難解な味のワインは！
茸型のグラスは重量もあり雰囲気ありますね♪
_____________

■のどぐろ蛤の香草パン粉焼黄人参白ワインのソース
蛤のパン粉焼きと超濃厚な黄人参と白ワインを合わせた甘めなソースがとてもパンチあり。

●赤：Colle San Massimo Piu' Rosso/伊
ここで伊の赤が登場！
濃厚でタンニンも強めだけどフルーティーさを併せ持ちシャープで飲みやすい赤。
パンチのある料理によく合いますね♪
_____________

■お口直し■
抹茶とスパークリングのブレンド
お抹茶と炭酸をその場でブレンドしてくれる演出。
メインに行く前にまず口腔リセット。
_____________

■メイン■
鹿児島黒毛和牛低温ローストステーキ黒にんにくソースと山菜で春の芽生えをイメージして
鹿児島牛のサーロインを低温でじっくりと焼き上げられた絶妙な火入れのステーキ。
ソースはニンニクソースで濃厚です！
こういう表層がカリッとしているパリジャンスタイルのステーキ大好きです❤︎

●赤：Camus Père & Fils Charmes Chambertin Grand Cru2006/仏
出ました10年もの仏赤！
写真を見ていただいても分かる通り、とても透明感のあるレッド！
ソムリエさんに丁寧に扱われスワリングでどんどん開いていき香りの変化を楽しめます。
意外にあっさりと飲みやすい赤でメインの邪魔をしない優秀なワインですね。
_____________

■デザート■
ティラミスをイメージしたデザート（マスカルポーネ・イチゴ・紅茶のアイス）＊写真なし
筒状に巻かれたマスカルポーネはまさにティラミスの味。
綺麗なビジュアルでしたので写真がないのが残念でなりません。

●白デザートワイン：Ch. d'Yquem2002/仏
このデザートワイン甘くフレッシュな香りがヤバい！
蜜の風味と深い甘みは変に甘すぎるということはなく、これならフォワグラ等ともマッチしそうです♪
_____________

■〆■
コーヒー・カヌレ
最後にほっこりコーヒー飲んでまったりとしていると、シェフからご挨拶が。

とっても素敵な雰囲気で最高のお料理と大好きなワインのペアリング。。。。
それでいてコスパが良い！
これ私の中でまさに理想形なレストランです♪

とても最高の時間が過ごせました！
私の中でのミシュランは★★★★☆

大満足なレストランでした！
人気店になるのは時間の問題、早めに行かれることをお勧めいたします。

近くまた伺いたいと強く思います。

ロゼ：Damien Hugot Brut Rosé/仏

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店舗入り口

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赤：Camus Père & Fils Charmes Chambertin Grand Cru/仏

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ロゼ：Ch. Igai Takaha Ji Yoon Rose/米

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白：Meyer Näkel Illusion2015/独

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白：Nullus2014/滋賀ヒトミワイナリー

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卵黄のコンフィ新タマのムーストリュフの香り

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白：Sequoia Grove Napa Valley Chardonnay2014/米ナパ

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白：Meyer Näkel Illusion2015/独

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白：Meyer Näkel Illusion2015/独

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佐賀ホワイトアスパラと牡丹海老生ハムラルドのロースト包みアメリソース

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白：Bago Amarelo Albariño2015/Spain

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白：Bago Amarelo Albariño2015/Spain

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キャビアモンゴイカのカッペリーニ玉田農園カブのソースイカスミのせんべい

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バケット

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バケットにニンニク・トマト・オリーブオイル・岩塩を塗り頂きます

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これ絶品でした！ hidamarinoバゲット

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ロゼ：Damien Hugot Brut Rosé/仏

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トラフグのハム巻きバジルが香るソース

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白：CasalFarneto Cimaio Marche Bianco/伊

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白：CasalFarneto Cimaio Marche Bianco/伊

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ロゼ：Ch. Igai Takaha Ji Yoon Rose/米

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ロゼ：Ch. Igai Takaha Ji Yoon Rose/米

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フォアグラポワレと筍、茸のリゾット

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赤：Colle San Massimo Piu' Rosso/伊

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のどぐろハマグリ香草パン粉焼黄人参白ワインのソース

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お口直しに抹茶とスパークリングのブレンド

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赤：Camus Père & Fils Charmes Chambertin Grand Cru/仏

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赤：Camus Père & Fils Charmes Chambertin Grand Cru/仏

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鹿児島黒毛和牛低温ローストステーキ黒にんにくソースと山菜で春の芽生えをイメージして

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白デザート：Ch. d'Yquem2002/仏

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コーヒー・カヌレ

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テーブルセット

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店内セラー

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店舗入り口

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店舗入り口

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2017/03/23 更新

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jetsailさんが投稿したRESTAURANT hidamarino（京都/京都）の口コミ詳細

RESTAURANT hidamarino烏丸、四条（京都市営）、京都河原町/フレンチ、創作料理

ジャンルから探す

予算

営業時間

jetsailさんが投稿したRESTAURANT hidamarino（京都/京都）の口コミ詳細

RESTAURANT hidamarino烏丸、四条（京都市営）、京都河原町/フレンチ、創作料理

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