raccostarさんが投稿した炎水（東京/中目黒）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

炎水中目黒、代官山、恵比寿/日本料理

2回

夜の点数：4.9
- ￥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 4.5

2回目

2025/12 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 ］
￥80,000～￥99,999

/ 1人

柴山の松葉ガニと天然大虎河豚にサンドイッチ攻めされた中目黒の夜なのだ、の巻

火曜日の夜です。

中目黒です。

2025年の外食納めはこちらの【炎水】さん。
三月に貸切会で初めてお伺いし、同じご常連様主催の食べ納めの会に参加させていただきました。

予約時間は夜の二回転目。
玄関先を大改装されたようで、なかなか威厳のある店構え。さすがの赤本二つ星と思いきや、昇格が決まったのは改装前とのこと。
飾りで二つ星がとれる訳もなく、伊藤親方の実力で間違いなし。

カウンターに至るアプローチの内装も、久住有生氏の塗りによる土壁。これは直に見るとやはり素晴らしい。美し過ぎるソムリエールの方も、以前の和装から黒服の洋装に衣替え。凛とした空気感に磨きが掛かりました。

さてさてそれでは本題です。
今夜は虎河豚と柴山の松葉ガニのコース。
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＞
お酒もたくさんいただいたので、支払いは八枚を超えてしまいましたが、それでもコスパが良いと感じてしまう珠玉のヒトサラヒトサラ。
食費の麻痺した爺さんは、恥ずかしながら無敵かも、グフッ\(//∇//)\

＜コース内容＞
⚫︎昆布茶：利尻、奥井海生堂
⚫︎先付け：擦り流し
　・牛蒡＠洞爺：小林農園
　・牛蒡＠洞爺：揚げチップ
⚫︎前菜：
　・冷製：香箱蟹＠鳥取
　・温製：焼き香箱蟹＠鳥取、飯蒸し
　・甲羅酒：楽器政宗、五杯
⚫︎お造り：天然虎河豚、6kg
　・河豚皮：うずら卵
　・テッサ：鮟肝
⚫︎鰹節：削り立て
⚫︎一番出汁
⚫︎お椀：
　・松葉ガニ＠柴山：揚げ団子
　・蛤
　・大蔵大根＠世田谷
⚫︎焼物：
　・虎河豚南蛮漬け：皮身、皮、唇
　・南蛮酢：紅マドンナの皮
⚫︎手打ち蕎麦：
　・蕎麦粉：白神山地
　・辛味大根
⚫︎小鍋：
　・鱶鰭フライ
　・虎河豚白子
　・スッポン出汁
⚫︎ご飯もの：二膳
　・お米：岐阜県産はつしも
　・松葉ガニ＠柴山
　・芹＠三関
　・スッポン出汁
⚫︎お味噌汁：
⚫︎デザート：
　・紅マドンナ＠愛媛
　・芋羊羹：和栗おろし、熟柿＠岐阜

＜お酒類＞
ワインはグラスで四種類のセパージュをいただきました。

・サンペリグリーノ
・恵比寿：小瓶
・黒龍：大吟醸、福井
・鄙願：大吟醸、新潟
・Savenniers：AOC, Les Vieux Clos, Famille
　　　Joly, Chenin-B, 2022
・Touraine Chenonceaux：ATC, Domaine
　　　Baron, Sauvignon-B, 2022
・Meursault：AOC, Butterfield, Cha, 2023
・Rias Baixas：Fillaboa, Albariño, 2021

4.06

手前の香箱は鳥取産。境港かな？奥は兵庫の柴山の松葉です

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６kg超えの天然大虎河豚。頭と尻尾を落として身ぐるみ剥がされました。

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$炎水 - 虎河豚の白子です。プルンプルンです、アハッ\(//∇//)\$

虎河豚の白子です。プルンプルンです、アハッ\(//∇//)\

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三関の芹と柴山の松葉ガニの炊き込みご飯です

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$炎水 - この鰭酒【燗酒は福島の楽器正宗】を五杯も呑んでしまいました\(//∇//)\$

この鰭酒【燗酒は福島の楽器正宗】を五杯も呑んでしまいました\(//∇//)\

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前のお客さんが長引き、外待ちが長かったせいか、温かい昆布茶で先ずはおもてなし。奥井海生堂の利尻です。

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懐石の温石の通り、胃を優しく温めてくれました。グルタミン酸が胃に優しく染み込みます。

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伊藤親方です。かなりのイケメンです

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洞爺の小林農園から届いた牛蒡の擦り流しです。牛蒡チップをほぐして一緒にいただきました

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$炎水 - 擦り流しに刺さる牛蒡チップ、アハッ\(//∇//)\$

擦り流しに刺さる牛蒡チップ、アハッ\(//∇//)\

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$炎水 - 香住の隣り、柴山の松葉ガニです。今まで津居山の浜茹でが最高と感じておりましたが、この柴山もウンマイ。ほとんどおんなじ海域ですもんね、グフッ\(//∇//)\$

香住の隣り、柴山の松葉ガニです。今まで津居山の浜茹でが最高と感じておりましたが、この柴山もウンマイ。ほとんどおんなじ海域ですもんね、グフッ\(//∇//)\

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柴山港で水揚げされた松葉ガニ。船ごとにタグがあるんですね、知らなかった

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松葉ガニの甲羅の器の中に潜むのは・・・？

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これは、ヤバい！

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$炎水 - 角度を変えて、パシャ\(//∇//)\$

角度を変えて、パシャ\(//∇//)\

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鰹節と昆布で伸ばした蟹味噌で柴山の松葉をハムハムハム（＾◇＾）

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浜茹でなのかな？蟹の旨味が段違いでした。

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虎河豚の身皮と皮、唇です。揚げてから南蛮漬けにして供されます

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鶏肉に見間違えそうですが、天然大虎河豚です。これから炭火でじっくりと焼き上げます

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$炎水 - 河豚はもはや鶏肉かも、アハッ\(//∇//)\$

河豚はもはや鶏肉かも、アハッ\(//∇//)\

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脚肉の下には香箱（香箱）の内子に酢で〆た胡瓜、蟹酢ジュレが入っておりました

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漆塗りの甲羅です。内側は金箔でした。日本の工芸品は美しい。

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香箱の内側を軽く焼いてキチン質の焦げた香りを抽出。内子と外子と脚肉の混ぜ混ぜに温かいジュレをよそう伊藤親方。

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馬糞ウニが準備されました。どうするのかな？

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香箱の餡掛け馬糞ウニ乗せの完成。手前の親指もふたつ割りにしてありました。インバウンドの方がそのまま齧ってしまったようで、それから丁寧に切り込みを入れるように進化させた、とのことでした。

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温かい餡の熱がゆっくりと馬糞ウニの甘味を引き出します。

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$炎水 - 鶏もも肉にしか見えない、グフッ\(//∇//)\$

鶏もも肉にしか見えない、グフッ\(//∇//)\

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河豚皮、身皮のポン酢和え。うずら卵の甘味がポン酢の酸味を和らげます。

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天然6kgの大虎河豚のテッサ。鮟肝ともみじおろしを包み込んでいただきます。

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鮟肝もみじおろしをテッサで包みます。

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香箱蟹の甲羅でヒレ酒をいただきます

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天然虎河豚のヒレです。五杯ほど呑んでしまいました

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甲羅酒に蟹味噌を入れて味変。これはお酒が進む進む（＾◇＾）

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本枯本鰹節をおろす伊藤親方

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この鰹節の旨味は抜群。奥井海生堂の蔵囲い昆布と一緒にお椀の一番出しを抽出します

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削り立ての鰹節。舌の上で溶けて無くなりました

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この鰹節はつまみになる

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ひねものの鰹節。

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削り立ての鰹節をつまみでいただきます

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一番出汁です

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$炎水 - 蓋を開けると旨味の香り爆弾が炸裂、アハッ\(//∇//)\$

蓋を開けると旨味の香り爆弾が炸裂、アハッ\(//∇//)\

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素敵なお椀です

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左は松葉ガニの揚げ団子。右は蛤です。

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松葉ガニの揚げ団子です

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天然虎河豚の身皮、皮、唇を揚げて南蛮酢でいただきます

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天然虎河豚の炭火焼きです

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骨付きの天然焼き虎河豚です

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$炎水 - もはや鶏肉、アハッ\(//∇//)\$

もはや鶏肉、アハッ\(//∇//)\

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焼き虎河豚の身ですが、鶏のササミに見えちゃいました。

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$炎水 - 箸休めのお蕎麦です。蕎麦粉は白神山地。辛味大根でいただきます。この蕎麦つゆも抜群にウンマイ\(//∇//)\$

箸休めのお蕎麦です。蕎麦粉は白神山地。辛味大根でいただきます。この蕎麦つゆも抜群にウンマイ\(//∇//)\

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虎河豚の白子の炭火焼きの完成です

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フカヒレのおかき揚げと虎河豚白子の炭火焼き。お出汁はスッポンです（＾◇＾）

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$炎水 - 虎河豚の白子の炙りにスッポンのエンペラがマウンティング。お出汁はもちろんスッポンです、アハッ\(//∇//)\$

虎河豚の白子の炙りにスッポンのエンペラがマウンティング。お出汁はもちろんスッポンです、アハッ\(//∇//)\

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すぐきのお味噌汁。お出汁が効いています

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$炎水 - この柴山の松葉ガニはウンマイ\(//∇//)\$

この柴山の松葉ガニはウンマイ\(//∇//)\

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鳥取の香箱蟹の甲羅酒と柴山の松葉ガニの甲羅酒です

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湯沢の三関芹と松葉蟹の炊き込みご飯です。二膳目はスッポン出汁でお茶漬けにしていただきました

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松葉ガニの甲羅で鰭酒をいただきます。お酒は福島の楽器政宗でした

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デザートの二種類です

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芋羊羹です。岐阜の熟柿に栗をスリスリしました

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愛媛の紅まどんなです　

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最初は恵比寿の小瓶で口をゆすぎます

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$炎水 - 福井の銘酒です。手前は一刀彫りの越前塗りだったかな？恐ろしく軽い\(//∇//)\$

福井の銘酒です。手前は一刀彫りの越前塗りだったかな？恐ろしく軽い\(//∇//)\

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$炎水 - 新潟の銘酒。こちらでは料理酒としてお使いです。銀座のお鮨屋さんだと一合で柴三郎が三人なのに、グフッ\(//∇//)\ラッコはこの村上酒造が好きなので、お猪口で少なめにいただきました。$

新潟の銘酒。こちらでは料理酒としてお使いです。銀座のお鮨屋さんだと一合で柴三郎が三人なのに、グフッ\(//∇//)\ラッコはこの村上酒造が好きなので、お猪口で少なめにいただきました。

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ロワールのアンジュ（黙示録のタペストリーで有名ですよね）。セパージュはシュナンブランです。

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ロワールのソーヴィニョンブランです

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$炎水 - ブルゴーニュのシャルドネです。樽香が素晴らしかった\(//∇//)\$

ブルゴーニュのシャルドネです。樽香が素晴らしかった\(//∇//)\

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スペインはガリシア州のリアスバイシャスです。セパージュはアルバリーニョ。

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壁はまだまだこれから夏休みに塗られるそうです

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新しい入り口

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双龍です。親方が伊藤龍亮さんというお名前なので、やはり龍（＾◇＾）

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$炎水 - 河豚の季節なので、アハッ\(//∇//)\$

河豚の季節なので、アハッ\(//∇//)\

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吾唯足知。確か龍安寺のつくばいに刻まれている禅の言葉かな？

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今夜の献立です

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2025/12/31 更新

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1回目

2025/03 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

炭の炎とお出汁の水に戯れた、大酒呑みたちの酒盛りだったのだ、の巻

火曜日の夜です。

中目黒です。

今夜はカウンター貸し切りの会にお邪魔いたしました。メンバーはひとりの姫君を囲む三人の爺様と二人の壮年男子の六名。

いずれ劣らぬ大酒呑みの面々です。

こちらのお店、お噂はかねがねいたるところでお聞きしておりましたが、お伺いするのは実は初めて。だって予約困難店なんだもん。

ざっと下調べをしてみると、親方の伊藤氏は【龍吟】のご出身だとか。山本征治氏の発想力や食に向き合う姿勢をしっかりと叩き込まれ、五年前に独立して既に赤本の一つ星。

着物姿の美しいソムリエールも脇を固めて、港区や中央区には無い品の良さを醸しておりました。

さてさてそれでは本題です。
いただいたコース内容ですが、太いご常連幹事様のお陰で、お料理もお酒も全てが特別な仕立て。

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＞
炭火を意味する″炎″を店名にいただく通り、焼き物の火入れは完璧。金目鯛の塩焼きはこれまでのナンバーワンかも。
利尻の熟成昆布に削り立ての本枯節は言うまでもなく、端材を無駄に捨てない野菜出汁、骨やアラから抽出した骨出汁などなど、お出汁を意味する″水″にも矜持を感じます。
この夜は。初訪問の興奮に加えて二年ぶりにお会いしたひまわり娘のカワユイ笑顔に接し、軽くタガの外れてしまったラッコ。
後半では勝手にブルゴーニュの白赤に手を出してしまい、なかなかドキドキするお支払いとなりましたが、その満足度からすればコスパも上々と納得した次第。
次回は年末の忘年会ですね。楽しみ楽しみ、グフッ（＾◇＾）

＜コース内容＞
⚫︎先付け：汁椀
　・白味噌
　・蕗の薹の葉
　・出汁：魚の骨皮、野菜の端切れ
⚫︎お凌ぎ：柔らか煮
　・蛸：佐島
　・スナップエンドウ
　・青大豆豆腐：豆腐工房ゆう＠青梅
⚫︎お凌ぎ：鮑とアスパラ素麺
　・黒鮑：鳥取
　・ビオレッタ：藤井農園＠川崎
　・オリーブオイル：手摘み、井上誠耕園＠小豆島
　・葛餡
⚫︎お出汁：猪口
　・利尻昆布：蔵囲、奥井海生堂@福井
　　　　　　　熟成、二日目
　・鰹節：削り立て、本枯節
⚫︎椀物：
　・あいなめ：岩手
　・木の芽
　・葛留め
⚫︎お造り：
　・ムラサキウニ：大千、極上、福箱、大間
　・真鯛：淡路
　・煎り酒：骨出汁
⚫︎酢の物：
　・真鯛の皮
　・自家製ポン酢
⚫︎煮物：
　・北寄貝：長万部
　・菜の花
　・つくね：金目鯛のカマとアラ
⚫︎焼物：
　・金目鯛：塩焼き
　・胡椒塩：塩は青ヶ島のひんぎゃ
⚫︎箸休め：
　・鬼灯
⚫︎揚物：
　・フカヒレ：唐揚げ
　・餡掛け：越前蟹
⚫︎蕎麦
⚫︎炊き合わせ：
　・原木椎茸：能登
　・筍：鹿児島
⚫︎ご飯物：
　・混ぜご飯：ズワイ蟹
　・混ぜご飯：蛍烏賊
　・TKG：ムラサキウニ＠大間
　・お味噌汁
　・香の物
⚫︎デザート：
　・イチゴ

＜お酒＞
・恵比寿ビール：小瓶
・黒龍：火入ら寿、限定品、東条山田錦、福井
・黒龍：しずく、限定品、東条山田錦、福井
・鄙願：大吟醸、冬、たかね錦、新潟
・鄙願：大吟醸、春、たかね錦、新潟
・黒龍：二左衛門、純米大吟醸、福井
・AKABU：SAKURA、春の限定酒、岩手
・賀茂金秀：くらふぶき、薄濁り、広島
・瀧自慢：辛口一徹純米、滝水流、三重
・Pichler-Krutzler：Ried Klostersatz,
　　Gruner Veltliner, 2023
・Gebrey-Chambertine：La Platiere,
　　S.C. Guillard, 2013
・Chassagne-Montrachet：Vielles Vignes,
　　Guy Amoiot et Fils, 2021

4.00

外観

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布袋さま

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折敷

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赤い刺繍は龍の昔の象形文字だそうです

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最初は恵比寿の小瓶から

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いきなりの黒龍、火入らず

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素敵な茶碗です

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$炎水 - 今夜の魚の骨や皮、野菜の端切れのお出汁に薄い白味噌。浮いているのは蕗の薹の葉です。この春の香りが今夜の食事のオンユアマーク\(//∇//)\$

今夜の魚の骨や皮、野菜の端切れのお出汁に薄い白味噌。浮いているのは蕗の薹の葉です。この春の香りが今夜の食事のオンユアマーク\(//∇//)\

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お酒はお任せです。いきなりの黒龍、限定品の登場

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メニューが入っている封筒。急いで帰ったので！忘れてしまいました

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メニュー封筒の裏側

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佐島の蛸の柔らか煮。叩いたりしごいたりせずに冷凍して肉繊維を壊して柔らかくしました。青大豆の豆腐が美味しい

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ビオレッタ。内側は緑色です

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鳥取産の蒸した黒鮑とビオレッタの葛餡。オリーブオイルの香りでいただきます

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$炎水 - お高そうなオリーブオイルです\(//∇//)\$

お高そうなオリーブオイルです\(//∇//)\

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ビオレッタ。熱を加えると緑色に変化するようです。器の底にはビオレッタの汗が溜まりました

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二本目の黒龍です

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本枯節を削っています。金属音が心地良い

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削りたての本枯節をお皿に盛り付けます

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本枯節の削り立て

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$炎水 - 長い！\(//∇//)\$

長い！\(//∇//)\

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熟成させた利尻昆布と本枯節

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$炎水 - イノシン酸の旨味が香って来ました\(//∇//)\$

イノシン酸の旨味が香って来ました\(//∇//)\

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利尻昆布と鰹節のお出汁です

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葛粉でトロミをつけたアイナメのお椀

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これも素敵なお椀です

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$炎水 - 村上の銘酒。左が冬の鄙願、右が春の鄙願。飲み比べました\(//∇//)\$

村上の銘酒。左が冬の鄙願、右が春の鄙願。飲み比べました\(//∇//)\

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淡路の真鯛です

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大間のムラサキウニかな？

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真鯛とムラサキウニと煎り酒

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左の黒いものは海苔です

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黒龍の純米大吟醸です

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長万部の北寄貝。後ろにツクネが控えます

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ツクネです

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北海道をかたどった特注のセルクル

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岩手の銘酒

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金目鯛の塩焼き。塩は青ヶ島のひんぎゃ。皮のパリッパリとフンワリとした身の食感の違いに悶絶

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フカヒレの唐揚げとズワイ蟹ご飯

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キンカンを煮ました。箸休めです

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広島の銘酒

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三重の銘酒

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軽くお蕎麦をいただきます

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蕎麦つゆのかえしです

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蕎麦湯で割りました

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グリューナー・ヴェルトリーナー。オーストリアの代表的な白ワイン品種です

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能登の原木椎茸と鹿児島の筍

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名残りのズワイ蟹を混ぜご飯でいただきました

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香の物

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$炎水 - ズワイ蟹がたっぷり、アハッ\(//∇//)\$

ズワイ蟹がたっぷり、アハッ\(//∇//)\

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ホタルイカの炭火焼き

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二種類目のご飯はホタルイカです

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これもウンマイ

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お味噌汁。お出汁が効いておりました

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ブルゴーニュの白赤をグラスでいただきました

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シャサーニュモンラッシェです

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シャルドネです。ヴィエイユ・ヴィーニュ（古木）でした。火傷しちゃいそう

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ジュブレーシャンベルタン

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ピノワールです

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卵かけご飯に大間のムラサキウニをトッピング

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さらに削りたての本枯節まで載っけちゃいました

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シャルドネとピノノワ

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デザートの器です

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季節柄、イチゴを椿の花に見立てたのかな？

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2025/03/27 更新

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raccostarさんが投稿した炎水（東京/中目黒）の口コミ詳細

炎水中目黒、代官山、恵比寿/日本料理

ジャンルから探す

予算

営業時間

raccostarさんが投稿した炎水（東京/中目黒）の口コミ詳細

炎水中目黒、代官山、恵比寿/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