take0163さんが投稿したくすのき本店（東京/四ツ谷）の口コミ詳細 [食べログ]

この口コミは、take0163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

くすのき本店四ツ谷、四谷三丁目、麹町/天ぷら

3回

夜の点数：4.8
- ￥60,000～￥79,999 / 1人
- 料理・味 5.0
  
  |サービス 4.7
  
  |雰囲気 4.7
  
  |CP 4.3
  
  |酒・ドリンク 4.3
昼の点数：5.0
- ￥8,000～￥9,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 4.0
  
  |酒・ドリンク 4.5

3回目

2024/09 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

くすのきのばら天丼

不定期開催の「くすのきの天丼」
メールにて予約のお知らせが有り､予約をget｡
揚げ手は楠親方｡

車海老､芝海老､障泥烏賊､舞茸､
隠元豆､茄子､たまご､干し海老(追加)

たね毎に揚げ､サクサクとした軽い食感｡

其々の素材をご飯と一緒にスプーンで掬って頬張る幸せ(^-^)
色々と素材を食べ合わせる醍醐味もありました｡

たまごには割れやすいように切れ込み入り｡
半熟の黄身がトロ~ッとばら天丼に絡まり､スプーンが止まりません｡

途中で揚げた干し海老をプラスしてくださり､これまた香りよく､最後まで飽きさせないくすのき流の「ばら天丼」をいただきました｡

ばら天丼､お吸い物､香の物

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Pierre Girardin Bourgogne Blanc Eclat de Calcaire 2021

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2024/09/14 更新

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2回目

2024/03 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.7
- | CP4.3
- | 酒・ドリンク4.3 ］
￥60,000～￥79,999

/ 1人

冬の名残と春の訪れ

春夏秋冬に必ず伺いたいお店です｡

次回は初夏｡

~コース~
★寄せ大根と自家製唐墨
★桜鯛お造り
★桜鱒お造り皮目を鉄棒で当て
★お出汁
☆車海老塩
☆車海老海老たれ
☆車海老頭
☆チップス
☆菜の花
☆虎河豚
☆漉油
☆屈
☆桜鯛
★海蘊/沖縄県伊平屋島､木の芽､実山椒
☆白魚/京都
☆アスパラガス/北海道函館､野菜煮込みたれ
☆太刀魚
☆金目鯛
★旬菜盛り
☆ホワイトアスパラガス/北海道函館､軸の擂り流し
☆玉珧
☆蕗の薹
☆桜鱒
☆薩摩芋(シルクスイート)
★白雲丹､海苔羊羹
☆白雲丹海苔包み
★柑橘類の崩し氷(柚子､金柑､蜜柑)

~
★唐墨おつまみ
☆唐墨
★墨烏賊のわた和へ(塩辛) おつまみ
☆筍
☆墨烏賊
☆牡蠣/長崎
☆蝦夷鮑
☆蝦夷鮑､肝たれ

~お食事
☆車海老の天むす
☆天茶(アスパラガス､小柱､土筆)
わさび菜お浸し､筍姫皮

~甘味~
★苺豆乳ムース

楠忠師氏

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大根寄せに自家製唐墨

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桜鯛

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桜鱒

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一番出汁

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本日の車海老

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本日の食材(魚介類)

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本日の食材(お野菜)

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車海老塩

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車海老海老味噌たれ

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車海老頭

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チップス

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菜の花

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虎河豚

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漉油

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屈

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桜鯛

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海蘊

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白魚

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アスパラガス穂先は塩で

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軸は野菜たれに

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太刀魚

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金目鯛

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旬菜盛り(蛍烏賊､筍､菜の花､屈､土筆)

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ホワイトアスパラガス軸の擂り流し

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玉珧

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蕗の薹

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桜鱒

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薩摩芋(シルクスイート)

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白雲丹に海苔羊羹

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白雲丹の海苔包み

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柑橘崩し氷(柚子､金柑､蜜柑)

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本日の追加食材

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自家製唐墨おつまみ

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自家製唐墨

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墨烏賊のわた和へ(塩辛) おつまみ

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筍

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墨烏賊

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牡蠣牡蠣の肝ソース

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蝦夷鮑

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蝦夷鮑肝ソース

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天茶の食材

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車海老の天むす

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天茶(アスパラガス､小柱､土筆)､きざみ山葵､新海苔

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苺と豆乳ムース

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2024/04/09 更新

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1回目

2024/02 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.1
- | CP4.5
- | 酒・ドリンク4.0 ］

天ばら丼最高

御一緒する方が体調を崩され､お店に連絡し､私一人で2名様分をいただきました｡お店の配慮に感謝です｡
写真は一度に2名様分の提供なのでご理解ください｡

昨秋からは始まった「天婦羅くすのき四谷 (橋本)」
昨秋からの〈天婦羅ショートコース〉が〈今年から天婦羅コース〉に｡

橋本さんでは3回目｡
1,2回目に比べますと確実に美味しくなってました｡
薄衣で纏われ油切れもよかったです｡

今回は冬の名残と春の走り｡
菜の花､蕗の薹､筍とだんだんと春が近づいてますね｡

先付け
☆茶碗蒸し(河豚の白子入り)､自家製唐墨､黒胡椒

天麩羅
☆車海老/塩
☆車海老/醤油
☆車海老頭/塩､醤油
☆菜の花
☆鮃お造り
☆鮃
☆椎茸
☆太刀魚
☆蓮根
☆鰆
☆蕗の薹
☆薩摩芋
☆自家製唐墨(追加)
☆筍(追加)
☆女鯒(追加)
☆牡蠣(追加)

お食事
☆天バラ丼桜海老､芝海老､椎茸､牛蒡､菜の花､芹
ご飯は大盛+α
毎回､楽しみな天バラ丼｡
各々の食材の食感､風味と甘辛いタレが染み込んだご
飯が渾然一体となり､スプーンで食べました(箸で掻き
込んだら溢す)｡

デザート
☆苺(あまおう)シャーベット

飲み物
★雑賀柚 Rok´n Yuzu(ロックンユズ)
★熟香
★ダージリン

天バラ丼 (桜海老､芝海老､椎茸､牛蒡､菜の花､芹):どこから食べても渾然一体であっという間にペロリ

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雑賀柚 Rok´n Yuzu(ロックンユズ)

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茶碗蒸し(河豚の白子入り)､自家製唐墨､黒胡椒

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車海老/塩

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車海老/醤油

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車海老頭/塩･醤油

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熟香

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菜の花:ホロ苦さと香ばしさ

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鮃お造り:寝かせて程よいねっとり感と旨味

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鮃:柔らかでふわっふわ｡お造りとの食べ比べ最高

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椎茸:ぷりっぷりでジューシーな椎茸

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太刀魚:ふわっとジューシー｡皮目は香ばしく｡魚の天麩羅は旨いな

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蓮根:「シャキ､ホクホク」

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鰆:白眉｡身はしっとりでジューシー｡

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蕗の薹:仄かな苦味とホクッとさした食感､何より口の中で「ふわっ」と香りが広がります

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追加食材

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薩摩芋:ねっとり甘く､じっくり揚げた衣のパリッとした食感もgood

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自家製唐墨(追加):天麩羅の為に敢えて塩加減は強目

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筍(追加):合馬の筍｡頼まない筈はありません

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女鯒(追加):繊細かつ淡泊な味わいながら､濃厚で豊かな風味

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牡蠣(追加) ポン酢仕立ての牡蠣ソース:生牡蠣のようなミルキーな風味と､ねっとりした柔らかさ｡

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苺(あまおう)シャーベット

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2024/02/27 更新

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take0163さんが投稿したくすのき本店（東京/四ツ谷）の口コミ詳細

くすのき本店四ツ谷、四谷三丁目、麹町/天ぷら

ジャンルから探す

予算

営業時間

take0163さんが投稿したくすのき 本店（東京/四ツ谷）の口コミ詳細

くすのき 本店四ツ谷、四谷三丁目、麹町/天ぷら

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

take0163さんが投稿したくすのき本店（東京/四ツ谷）の口コミ詳細

くすのき本店四ツ谷、四谷三丁目、麹町/天ぷら