raccostarさんが投稿した礒田（東京/人形町）の口コミ詳細 [食べログ]

この口コミは、raccostar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

礒田人形町、水天宮前、茅場町/日本料理

4回

夜の点数：4.9
- ￥40,000～￥49,999 / 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 4.5

4回目

2025/11 訪問

夜の点数：4.9
- ［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 ］
￥40,000～￥49,999

/ 1人

スッポン出汁掛けご飯に思わず唸ってしまった人形町の夜なのだ、の巻

金曜日の夜です。

人形町です。

今夜は三か月振りに秋の膳を楽しもうと、こちらの【礒田】さんにお伺いしました。

この日も朝から秋晴れ。ウォーキング日和です。
年間五日の休暇を消化するため、お休みをいただき朝からノテノテノテ。法律ですからね、それは守らないと周囲に示しがつきません。

スタート地点は千代田線の日比谷駅。
東銀座から銀座三丁目、日本橋、三越前、小伝馬町、馬喰町、明治座、甘酒横丁、パークホテルで休憩して、ゴールがこちらの約8㎞の道程。

お腹も心地良く空いたところで六時ちょいと前に暖簾をくぐります。
おひとり様の指定席、カウンターの端に座り、しばし礒田氏と歓談。

『津居山から上物が入りました。明石の真鯛も最高っすよ』とハニカミながら呟く礒田氏。
『うっわぁ、それは楽しみっす』とニコニコ顔のラッコ。

さてさてそれでは本題です。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
塩味をしっかりと効かせるのが礒田氏の真骨頂。
その輪郭の明瞭な一皿一皿がことのほか口に合います。とりわけ皮をしっかりと焼き切った鰤の焼き物。そのカリッカリの皮裏の旨味を塩味が引き立てれば、蒸し栗の餡かけのグジ（甘鯛）の塩入れに衣揚げした白子への振り塩も完璧な技量。
津居山の香箱は産地の目利きが選んだピンピンのピン。淡い土佐酢にくぐらせた内子、外子、脚肉の饗宴にただただウットリ。
極めつけは明石の真鯛。朝〆を空輸されてラッコの胃の中に。この腹側の削ぎ切りが今年最高の味わいでした。
次回は春の筍を求めて、啓蟄開けの週にお伺いします。

＜コース内容＞
⚫︎汁物：
　・餅：薩摩芋
　・白味噌
⚫︎香箱蟹：
　・津居山
　・土佐酢
⚫︎前菜：
　・カマス：押寿司、炙り、おろし生姜乗せ
　・胡桃：赤味噌和え
　・バチコ：炙り
　・銀杏：煎り
　・菊花：甘酢漬け
⚫︎スッポン：
　・付け焼き
　・肩（ミツボネ）
　・モモ
⚫︎揚げ物：
　・海老芋：富田林
⚫︎酢物：
　・小肌：天草
　・辛味大根
⚫︎お造り：
　・真鯛：明石、朝締め、空輸
　・紋甲烏賊：明石
　・薬味：本山葵、塩、酢橘
⚫︎椀物：
　・真鱈白子：衣揚げ
　・浜防風
　・生姜
⚫︎焼物：
　・鰤：北海道
　・酢橘
　・大根おろし
⚫︎炊き合わせ：
　・甘鯛
　・栗蒸し：摺り下ろし
　・出汁餡掛け
　・本山葵
⚫︎ご飯物：
　・ご飯：芹と真鯛、二膳
　・白飯：卵黄、鰹節
　・白飯：スッポン出汁
　・白飯：おこげ
　・薬味：
　　・牛肉：時雨煮、針生姜
　　・縮緬山椒
　　・白菜：浅漬け、七味
　・お味噌汁
⚫︎デザート：
　・洋梨：コンポート

＜お酒類＞
・生ビール：小グラス
・日日：第四酒造期、山田錦、京都
・雨後の月：純米大吟醸、八反錦、広島
・鶴齢：純米吟醸、越淡麗、新潟

4.22

三階の入り口

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最初は生ビールを小さなグラスでいただきます

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京都の銘酒

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白味噌仕立てのお椀。中にはお餅が・・・

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このお餅、サツマイモの粗い粒粒が練り込まれております。その芋の甘味が白味噌の甘味と相乗効果を発揮。ほっと落ち着く味わいでした

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津居山の香箱。薄めの土佐酢いくぐらせました

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脚肉もタップリポン

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前菜の五点盛り

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銀杏、カマスの押寿司、バチコの炙り菊花の酢締め、胡桃の赤味噌和えです

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バチコの炙りは旨味の塊。カマスもドストライク

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菊花の甘酢漬けに胡桃の赤味噌和え。日本酒のアテに最高です

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今が旬のど真ん中のカマス。皮目を軽く炙りました。トッピングの生姜がアクセントです

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スッポンが焼きあがりました

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焼く串から手で外すのですが、とっても熱そうです(￣▽￣)

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焼きスッポン。手前は垂涎のミツボネ。奥はモモかな？

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スッポンは手掴みでガシガシガシッ

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ミツボネの肩甲骨側の裏にくっつくお肉

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上がミツボネです。下は恐らくモモ

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広島の銘酒

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富田林の海老芋

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甘く炊き上げ素揚げしました。これも抜群にウンマイ

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口中をサッパリと洗い流すため、酢締めの小肌が供されます。トッピングは辛味大根

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この小肌、鮨屋も顔負け(＾◇＾)

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明石の真鯛と紋甲イカ

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紋甲イカと真鯛です。薬味は塩と酢橘と本山葵。好みで使います

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真鯛の血合いは美しい

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紋甲イカ。肉厚です。振り柚子がアクセントでした

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真鱈の白子を衣揚げして振り塩。薬味はおろし生姜と浜防風です

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浜防風の緑と生姜の檸檬色、雲子の白。完璧な色合いです

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新潟の銘酒

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鰤の塩焼き

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厚切りです

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焼き切った鰤の皮がウンマイ

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魚の皮はしっかりと焼き切らないと(＾◇＾)

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おお御碗は何やろう？

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摺りおろした栗の餡かけでした。底には甘鯛が横たわります

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この栗がアンマイ！

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ご飯物の薬味です

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お味噌汁

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芹と真鯛のご飯。二膳ほどいただきました

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卵黄とオカカの白飯ご飯

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この牛肉の時雨煮が好き

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スッポンの温かいお出汁でサラサラサラッといただきました

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このスッポン汁、シャワーで浴びたいヾ(≧▽≦)ﾉ

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二膳目の芹と真鯛の混ぜご飯

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〆は白飯の鍋肌で作ったおこげ

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デザートです

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洋梨のコンポートでした

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2025/11/22 更新

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3回目

2025/08 訪問

夜の点数：4.9
- ［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 ］
￥40,000～￥49,999

/ 1人

小川原湖の天然ウナギは無敵なのだ、の巻

金曜日です。

今日は二週連続で人形町の夜。
お伺いしたのはこちらの【礒田】さん。

塩味の味わいが何とも言えず口に合い、季節ごとに暖簾をくぐる名店のひとつです。

八月の魚はどんなんやろう、なんて期待をしつつ、津波と台風の影響に気を揉むラッコ。

そんな不安な眼差しを察したのか、『いやぁ、ダブルパンチで大変でしたが、なんとか揃えました、エッヘン(＾◇＾)』と微笑む礒田氏。

『えっ、まさかのお肉で凌いじゃおう、なんて腹じゃないっすよね？』
『大丈夫っす。満足していただけるかと・・・』

口角を上げながら旨を反らす礒田氏。

これは楽しみですね。

さてさてそれでは本題です。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
自然のダブルパンチに見舞われる中、気仙沼の虎魚、明石の鱧、房州の黒鮑に青森は小川原湖の天然ウナギなどなど、この夜も至福の時間を過ごすことが叶いました。
塩味で素材の輪郭を際立たせ、たまに遭遇する優しい味わい＝ボケた味わい、とは一線を画します。
調理法に応じ、酸味で素材の旨味をさらなる高みに昇華。
脇板の方達の動きも丁寧かつ的確で、そのチームワークの良さも、心地良い空間の創出に一役買っているのかも。
次回は秋。
香箱を楽しむ予定です。

＜コース内容＞
⚫︎先付：
　・ムラサキウニ：北海道
　・ピュアホワイト
　・ジュレ寄せ
　・振り柚子
⚫︎飯蒸し：
　・新銀杏
⚫︎焼物：
　・天然鰻：地焼き＠小川原湖
　・山椒
⚫︎蒸物：
　・甘鯛
　・冬瓜
　・吉野葛餡
⚫︎揚物：
　・虎魚：気仙沼
　・万願寺
　・木の芽
　・揚げ出し：大根おろし
⚫︎お造り：一品目
　・鰹：タタキ、気仙沼
　・薬味：地芥子、醤油
⚫︎お造り：二品目
　・鱧の落とし：明石
　・ポン酢：橙酢、隠し梅酢
⚫︎椀物：
　・黒鮑：千葉
　・卵豆腐
　・振り柚子
⚫︎焼物：
　・若鮎：高原川＠岐阜
　・蓼酢
⚫︎炊き合わせ：
　・鰊
　・茄子
　・里芋
⚫︎箸休め：
　・冬子と胡瓜の胡麻和え
⚫︎ご飯物：
　・副菜：時雨煮、ジャコ山椒煮、白菜浅漬け
　・一膳目：鱧と玉蜀黍の炊き込み
　・二膳目：卵黄
　・三膳目：鱧と玉蜀黍の炊き込み
　・四膳目：鮎の骨出汁
　・お味噌汁
⚫︎デザート：
　・桃のコンポート

＜お酒＞
・生ビール：小グラス
・RYUSUISEN：花火、雄町、長野
・伯楽星：純米吟醸、宮城
・一白水成：純米吟醸、山田穂、秋田
・鶴齢：純米吟醸、新潟

4.15

ビルの三階の入り口です

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最初は小グラスの生ビールを一気にグビグビグビ(＾◇＾)

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最初の日本酒は長野の銘酒

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グラスは半合ほど。おそらくバカラかな？

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初っ端のこの一皿で早くもラッコ、瞬死！

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北海道のムラサキ？にホワイトラッシュのジュレ寄せ。玉蜀黍の超絶的な甘味がウニを優しく包み込みます。ああっ、丼で食べたいヾ(≧▽≦)ﾉ

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振り柚子の香りが何とも言えず心地良い

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新銀杏の飯蒸し。備前の器も素敵です

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青森は小川原湖産の天然ウナギの地焼き。メチャンコ、ウンマイ

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皮目もパリッパリに焼き上げます。

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二本目は宮城の銘酒

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蒸し物です。底には甘鯛。薄い緑は冬瓜の摺りおろしです。餡は吉野葛かな？

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お出汁の染み込んだ冬瓜が美味しい

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甘鯛をほぐして冬瓜の摺りおろし、本山葵と混ぜ混ぜしていただきました

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ラッコの大好物。今が旬の虎魚です

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気仙沼産の虎魚の揚げ出汁です

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虎魚は眞子鰈と並ぶ夏魚の双璧

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三本目は秋田の銘酒

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気仙沼の鰹のタタキです。地芥子と塩味の強い醤油でいただきます

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丈夫のポワソンナクレ（脂の煌めき）が見えるかな・・・

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皮目はタタキで

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明石海峡産の鱧の落とし。今年一番の味わいでした

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鱧は橙酢と隠し梅酢のポン酢でいただきます。このポン酢がキレッキレでウンマイ。飲み干してしまいました。ちゅうか、お湯割りでも良いかもしれない

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さてさて、お椀の中身は何かなぁ？

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千葉の黒鮑です。黒鮑の汗の旨味が詰まった鰹節の一番出汁と黒鮑のお出汁が悶絶級の美味しさ

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トッピングは振り柚子

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黒鮑の下には玉子豆腐が

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飛騨の高原川の若鮎です

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稚鮎も美味しいけど、若鮎はもっと好き。頭と尻尾、中骨を抜いてご提供

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和粥の塩焼きには、やはり蓼酢

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四本目は新潟の銘酒です

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鰊と茄子、里芋の炊き合わせ

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甘く炊いた鰊がウンマイ

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ご飯前の箸休めです。冬菇と胡瓜の胡麻和え。これだけで日本酒が一合、いけちゃいそう

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ご飯の副菜です

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お味噌汁です

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鱧と玉蜀黍の炊き込みご飯

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二膳目は卵黄と牛肉の時雨煮

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四膳目は鮎の骨出汁

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周囲に鮎の脂が浮いています(＾◇＾)

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桃のコンポートです

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桃、大好きヾ(≧▽≦)ﾉ

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2025/08/02 更新

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2回目

2025/04 訪問

夜の点数：4.9
- ［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 ］
￥40,000～￥49,999

/ 1人

スッポンはミツボネに限るのだ、の巻

木曜日の夜です。

人形町です。

今夜はおよそ五か月ぶりにこちら、【礒田】さんにお伺いしました。

二回転目だと巣に戻るのが遅くなりすぎるため、一回転目の六時で縛ると間が空いてしまいました。

小雨そぼ降る中、十分前に到着。
ビルの三階に昇ると既に暖簾がかかり、先客のおひとり様が礒田氏と歓談中。

後ほど、男女のカップルが三組ほどとおひとり様男子が現れ、九名で今宵のばんげがスタートします。

さてさてそれでは本題。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
お通しの島根の黒鮑の蒸し物に、いきなりのノックアウト。
続いて懐石の一皿の飯蒸しに深い溜息。唐墨の塩味ともち米の甘味、空豆の土臭さが口中で複雑に絡み合います。
そしてスッポンの付け焼き。
手にもって齧り付きます。気が付けばスッポンの肩甲骨のミツボネ。一枚に二個しか取れない超希少部位。はしたない所作ですが、指に絡みついた脂までナメナメナメ。
その後もこれでもかと供されるうすい豆、甘鯛、鰹、帆立真薯に桜鱒・・・
全てが一切の手抜きなし。
帰り際に『いやぁ、素晴らしいです』と声を掛けると『xxxさんに喜んでいただきたくて、アハッ』と、秀吉並みの人誑しの笑顔。
これは通いますね、グフッヾ(≧▽≦)ﾉ

＜コース内容＞
⚫︎お通し：
　・蒸し鮑：島根
　・春野菜：ウルイ、うど、菜花
　・利休麩
　・黄柚子
⚫︎飯蒸し：
　・唐墨
　・空豆
⚫︎焼物：
　・スッポン：ミツボネ
⚫︎擦り流し：
　・うすい豆（うすいえんどう）
⚫︎揚物：
　・甘鯛
　・大根：鬼おろし
　・木の芽
　・鰹一番出汁
　・土佐酢
⚫︎お造り：
　・初鰹：たたき
　・墨烏賊
　・薬味：本山葵、塩、酢橘
⚫︎椀物：
　・帆立真薯
　・木の芽
⚫︎焼物：
　・桜鱒：桜チップ燻し
　・木の芽
　・蕨
　・土佐酢
⚫︎炊き合わせ：
　・筍：合馬
　・蕗
　・鯛の子
⚫︎ご飯もの：
　・一膳目：筍ご飯
　・二膳目：TKG
　・三膳目：おこげ
　・副菜：ジャコ、香の物、牛肉の時雨煮
　・赤出汁
⚫︎デザート：ジュレ
　・あまおう
　・清見

＜お酒＞
・酢橘サワー
・伯楽星：純米吟醸、宮城
・仙禽：モダン、山田錦、栃木
・鶴齢：純米吟醸、越淡麗、新潟

4.06

三階のお店の入り口

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最初は酢橘サワー

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宮城の銘酒です

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島根産の黒鮑の蒸し。春野菜と利久麩が色どりを整えます

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蒸し鮑のアップ。背もたれの利久麩が鮑のエキスを吸って抜群にウンマイ

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飯蒸しです

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唐墨と空豆の飯蒸し。ウンマイ

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スッポンの付け焼きです。串からはずしているところ

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左側がミツボネです

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スッポンの付け焼きのドアップ。薬味は土佐酢です

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これがミツボネです

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栃木の銘酒

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お碗がでてきました。中身は何かな？

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うすい豆の摺り流しです。塩少々の味付け

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甘鯛の唐揚げの準備です

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甘鯛の唐揚げの鬼おろし添え。鰹の一番出汁を注ぎます

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底には土佐酢が敷かれています

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魚は皮がウンマイ

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墨烏賊と鰹のタタキです

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この時期の鰹にしては珍しく、脂が煌めいておりました

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振り塩したカツオの皮目がウンマイ

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新潟の銘酒

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お椀の登場

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真薯と若布でした

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真薯は帆立

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桜の咲くころに戻ってくる桜鱒の炙りです

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桜チップで燻した桜鱒

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桜鱒の身

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やはり皮がウンマイ

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炊合せです。鯛子と合馬の筍と蕗

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鯛の子です

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今年の筍はオフシーズン。隔年ごとに変化するので来年は期待できます

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ご飯の副菜が準備されました

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この濃ゆい牛肉の時雨煮が大好物

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お味噌汁です

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一膳目は筍ご飯

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筍ご飯に牛肉の時雨煮をトッピング

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二膳目はTKGで

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玉子はエライ(≧◇≦)

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三膳目はジャコと筍ご飯

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四膳目はおこげ

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デザートです

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清見とあまおうです

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2025/04/04 更新

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1回目

2024/11 訪問

夜の点数：4.8
- ［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 ］
￥40,000～￥49,999

/ 1人

礒田氏の笑みの裏には、食への緻密な計算が潜んでいるのだ、の巻

金曜日の夜です。

人形町です。

今夜は移転されたばかりのこちら、【礒田】さんにお伺いしました。

以前の場所から僅か百メートルほどの距離。
水天宮通りから韋駄天尊横の細い路地を抜け、芸者新道の小菊通り沿いの新しい建物に移転。その三階に暖簾を掲げられました。

アプローチとなるその小径は、明かりが少なく薄暗いけれど、これぞ花街の息遣い。艶っぽい、大人の溜息吐息が漏れてきちゃいそう、アハッ\(//∇//)\

仲良しの内幸町の巨匠が新橋周辺で探すも、これぞ、という物件になかなか出逢えない姿を気にされながら、『これもひとつの縁なんですかね』と、恐縮した体で恥ずかしそうに微笑む礒田氏。

ちなみに一階は、お友達のお鮨屋さんが翌週にオープンされるようです。

ラッコは今半のコロッケを立ち食いしてから、六時ちょっと前に入店。ご常連さまと思しき御三方がすでに着席中。ラッコは以前のお店と同様、カウンターの右奥にご案内。

内装ですが、白木の意匠が素晴らしい。
虚飾を拝した薄茶色の土壁がLED照明を柔らかく反射し、ささくれた柔なハートを癒し、落ち着かせる空間を醸します。

酢橘サワーで迅る胃袋を宥めながら、残りのお客様の到着を待つラッコ。程なくして全員が揃います。見届けた礒田氏が、お出汁を張ったやっとこ鍋にキノコのざく切りを投入。最初の一品の完成。

さてさてそれでは本題。
いただいたお皿は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
絶妙な塩入れで、食材の輪郭を明瞭に表現。
ボンヤリとした味わいのお皿はひとつも有りません。
『塩は効かせないと・・・』
ニヤリ、微笑む礒田氏。
末永くお付き合いしたいお店の一つです。

＜コース内容＞
全てのお皿がドストライク！
取り分け、厚切り鰤の炙り、グジの餡掛けの栗の超絶な甘さ、振り塩したタチの唐揚げのお出汁椀には完全脱帽。

⚫︎お吸い物：
　・キノコ（大黒シメジ、平茸、ぶなシメジ他）
　・加賀蓮根・揚げ丸餅
⚫︎セコ蟹：津居山
⚫︎八寸：
　・バチコ
　・クワイチップ
　・押寿司：皮目炙りカマス
　・菊花甘酢漬け
⚫︎焼き物：
　・スッポン：三つ骨
⚫︎揚げ物：
　・海老芋：富田林
⚫︎口直し：
　・小肌：辛味大根和え
⚫︎お造り：
　・真鯛：明石
　　　背身
　　　腹身：昆布〆
⚫︎椀物：
　・真鱈白子：唐揚げ
　・蕪
⚫︎焼き物：
　・鰤：富山
　・鬼おろし
⚫︎蒸し物：
　・甘鯛
　・栗：茨城
⚫︎ご飯もの
　・一膳目：時雨煮、縮緬山椒、白菜一夜漬け
　・二膳目：卵黄、鰹節
　・三膳目：時雨煮（追加）
　・赤出汁
⚫︎デザート：
　・洋梨：コンポート

＜お酒＞
・酢橘サワー
・伯楽星：純米吟醸、大崎
・仙禽：生酒、さくら市
・鶴齢：純米吟醸、南魚沼

3.06

ビルの三階のお店の入り口

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最初は酢橘サワー

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落としの小さなお碗

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秋なのでキノコのお吸い物。吸い地はひとつひとつのキノコの異なる味わいを堪能させるため、敢えての薄味。加賀蓮根の揚げ丸餅がアクセント。

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$礒田 - 津居山のせこ蟹。季節ですね\(//∇//)\$

津居山のせこ蟹。季節ですね\(//∇//)\

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外子も丁寧に処理。ほんのりと温かく、軽い三杯酢？の旨味でいただきます

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せいこ蟹。津居山産です。目が可愛い

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大崎の銘酒

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慈姑チップと菊の甘酢漬けとバチコの炙り、カマスの押寿司

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皮目を炙ったカマス。今が旬なので抜群の脂乗り

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スッポンのタレ焼き

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スッポンのミツボネ。いわゆる肩甲骨です。二個しかとれない希少部位。ラッコの好みを忘れていらっしゃいませんでした。そんな心遣いに感服します

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さくら市の銘酒

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富田林の海老芋の素揚げ。ホクホクです。一度炊いて甘味を注入しているのかな？

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口直しの小肌。酢と辛味大根で、揚げ物の脂がすっきりと切れました

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明石の真鯛です。手前の腹身は軽い昆布〆で

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明石の真鯛。背身です。最適な熟成感。脂が煌めきます

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南魚沼の銘酒

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真鱈の白子と蕪のお碗。白子に振り塩しているので、お出汁の塩味は薄めです

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真鱈の白子揚げのお碗。トッピングは生姜

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富山の鰤の炙りと鬼おろし

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厚切りの鰤です。血合いはギリギリのところまで切り落とします

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この血合いを焼き切る技量が素晴らしい

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重ねてみました

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写真では見えませんが脂が煌めきます。これはまさに鰤ステーキ

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$礒田 - 甘鯛と茨城の栗蒸し餡かけ。塩入れしたグジの塩味、栗の甘味、お出汁の旨味の三位一体に朦朧とするラッコ\(//∇//)\$

甘鯛と茨城の栗蒸し餡かけ。塩入れしたグジの塩味、栗の甘味、お出汁の旨味の三位一体に朦朧とするラッコ\(//∇//)\

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この栗が甘露煮のように甘い。十一月上旬の栗を冷蔵庫で熟成させて甘味を強化

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〆のご飯物が揃いました

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一膳目

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赤出汁です

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二膳目の卵黄ご飯

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二膳目の全部盛り

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卵かけご飯に卵白はいらないヾ(≧▽≦)ﾉ

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追加した牛肉の時雨煮

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三膳目です。牛肉の時雨煮の甘さが大好き

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デザートの洋梨のコンポート

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底には洋梨がゴロゴロしています

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〆の緑茶

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2024/11/30 更新

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raccostarさんが投稿した礒田（東京/人形町）の口コミ詳細

礒田人形町、水天宮前、茅場町/日本料理

ジャンルから探す

予算

営業時間

raccostarさんが投稿した礒田（東京/人形町）の口コミ詳細

礒田人形町、水天宮前、茅場町/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