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東京タワー
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外観
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外観
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外観
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外観
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外観
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内観
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内観
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内観
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新潟 八海醸造 RYDEEN BEER WEIZEN ヴァイツェン 330ml
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唐津の赤海鼠
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桑名の白魚
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新潟 加茂錦酒造 荷札酒 備前雄町 純米大吟醸 無濾過生原酒
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新潟 加茂錦酒造 荷札酒 備前雄町 純米大吟醸 無濾過生原酒
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羅臼の無洗白子
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佐賀 五町田酒造 東一 山田錦純米吟醸 生酒
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佐賀 五町田酒造 東一 山田錦純米吟醸 生酒
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鰹を皮目から炭火で焼いての
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藁焼き
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壱岐の鰹のたたき
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醤油差しと爪楊枝
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鮟肝の塩蒸しと真牡蠣
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赤穂の真牡蠣
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噴火湾の鮟肝の塩蒸し
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長崎 重家酒造 よこやま SILVER 超辛7 純米吟醸（火入）
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長崎 重家酒造 よこやま SILVER 超辛7 純米吟醸（火入）
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富山湾の蛍烏賊の沖漬け
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富山湾の蛍烏賊の沖漬け
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茨城 府中誉 “テロワール”太田ノ谷 渡舟（短稈）100%限定醸造
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茨城 府中誉 “テロワール”太田ノ谷 渡舟（短稈）100%限定醸造
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赤鯥とシャリ
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良く和えて戴きます。
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ガリ
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大将の包丁捌き
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握り
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福岡 白糸酒造 田中六五 65|13
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福岡 白糸酒造 田中六五 65|13
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江戸前竹岡の平目
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北海道野付の天然帆立
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増毛の牡丹海老
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白甘鯛
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宮城 新澤醸造 虎千里 純米大吟醸
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宮城 新澤醸造 虎千里 純米大吟醸
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氷見の鰤
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塩竈の中トロ
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大トロ
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宮城 新澤醸造 東麻布 天本（伯楽星の醸造所によるお店オリジナル清酒）
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宮城 新澤醸造 東麻布 天本（伯楽星の醸造所によるお店オリジナル清酒）
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赤身
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天草の小肌
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鹿児島の三郎うに（紫雲丹）
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鹿児島の三郎うに（紫雲丹）
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富山 清都酒造 勝駒 大吟醸
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富山 清都酒造 勝駒 大吟醸
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お椀
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赤出汁
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宇部の車海老
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赤貝
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穴子
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墨烏賊
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玉子焼
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蜂蜜を塗って
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玉子焼の完成
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外観
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
6年連続ミシュランガイド二ツ星、4年連続食べログGoldという東麻布 天本さんにお伺いして参りました。
普通にOMAKASEで予約できちゃったんですが、これでもう運を使い果たしちゃった！？ってことはないことを祈るばかりですｗ
南北を環状三号線と外苑東通り、東西を桜田通りと麻布通りに囲まれたこの辺りは、外周は車で何度も走ってるけど、中は麻布台の東京アメリカンクラブに行ったことがあるくらいで、東麻布の方には入ったことなかったな。こんなんなってるんだ。
東麻布 天本は、桜田通りから少しだけ中に入ったところにありました。低層階のビルの1階ですが、周りを黒い板塀で囲ってあって、いい雰囲気です。戸を潜るとアプローチがあって玄関という構造になってます。
中に入ると、お！一番乗りだ。でも、すぐ後に続々と予約された方がいらっしゃって、もちろん満席に。
ご一緒した方が、料理とお酒の写真を撮っていいか女将さん？に訪ねたところ、料理とお酒と、大将も撮っていいですよ。とw じゃ、遠慮なくwww
カウンター内は大将と女将さんと、それと厨房に女性の二番さん、あと接客で若いバイト？の女性2人と、大将以外は全員女性で華やかw
その大将は、写真の印象だと強面で気難しそう？と思ってたが、非常に話好きで、常連も新規も分け隔てなく接してくれるフレンドリーな方で、非常に好感もてました。
しかもまだお若いんですよね。39だそうです。地元の福岡で修業後、東京に出て来て外苑前の海味で二番手まで務めたのち、独立を視野に日本料理店で勉強し、2016年6月に東麻布 天本を開店。っていうんだから、開業してまだ5年半を超えたとこ。もうちょっと上かと思ってたｗ
ちなみにスタッフが女性ばかりなのは、弟子を採るとつい怒ってしまうので、自分が優しくいられるために、とインタビューで応えられてましたｗ
海外とか、２店舗目を誘われることがあるけど、仕込みから何から自分が見ないと気がすまないタイプなんで、この店をやるので手一杯と。だから、個室なんかも考えてないって話もされてましたね。二番手の女性の腕は確かと認めてるそうですけど。
さて、前置きが長くなっちゃいましたが、おまかせのスタートです。まずはつまみから。
・唐津の赤海鼠
ねっとりした外側にコリコリの身。柔らかい味付けで美味しい。花穂紫蘇もいい香り。
・桑名の白魚
桑名は蛤だけでなく、白魚も有名だそう。
・羅臼の無洗白子
白子は普通、産地で洗ってから出荷されるそうなんですが、こちらは洗ってない無洗白子。ヌメリそのままで葱のタレと絡めて、これは旨い！
よほど鮮度が高いものでないと、こうは行かないそうです。
・壱岐の鰹のたたき
辛子が合うので辛子と、あとは塩でも醤油でもお好みで。こういう高級寿司店でカウンターに醤油差しが置いてある店も珍しいかも。
鰹はその場で炭火焼したあと藁焼きに。身にいい香りを纏って、塩でも醤油でも美味しい。
・赤穂の真牡蠣
いや〜、これは美味しい牡蠣だなあ。丸々して、噛めば噛むほど旨味が！
・噴火湾の鮟肝の塩蒸し
甘辛いのは食べ飽きてるだろうからと、鮟肝を塩たけで蒸して。塩のみの味付けは初めて。鮟肝をストレートに味わえる。
・富山湾の蛍烏賊の沖漬け
柚子が効いてる。ウメー！
・赤鯥とシャリ
赤鯥が大きめの切り身で、赤鯥の脂とシャリの酸味が合体して滅茶苦茶旨い！！同じのを何回か戴いてるけど、これはナンバーワン！！
でも、店の中が煙いw 「府中誉 “テロワール”太田ノ谷 渡舟」の写真参照ｗｗｗ
途中で気付いたのんですが、カウンターの下部が暖かい！？でも、天板の上は熱くない（寿司屋なんだから当たり前かｗ）。脚を温めるヒーターになってるのかな？
ただ、換気はあまり良く無いようで、赤鯥を串焼きした時はその脂で店内煙くw 客席後方の窓を開けて換気してましたw
串焼きと言えば、カウンターから焼台の距離が近く（おみ乃さんのようなグレーの煉瓦造りだった）、鰹の藁焼きの様子とか間近に見えて面白かった。大将がまともに煙を被ってたけどw
ということで、ここから握りに。
ガリはサイコロ状。生姜そのままの味付けで、けっこう辛い。
・江戸前竹岡の平目
一日置いて。産卵前の一番美味い時期の平目。上に縁側を乗せ、旨味たっぷりで旨ッ！
・北海道野付の天然帆立
殻から外したその日の食感を楽しんで。二人で一つを。
天然の帆立で大きいのはなかなか出回らないそう。ねっとりとして、切れ目を入れてるのもあるだろうけど、軽い食感で消えていく。
・増毛の牡丹海老 シャキっとしたした食感
・白甘鯛 噛めば噛むほどに甘味が出てくる。
・氷見の鰤 柔らかくも脂というより旨味が強くてこれは美味しい。
・塩釜の中トロ 脂身と酸味の境目がなく上手い具合に混じり合って旨い！
鮪はもう下田まで降りて来てるそうです。
・大トロ 蕩ける！
・赤身 シャリと山葵と見事な融合！
・天草の小肌 酸味はそれ程でもなく、旨味が勝ってる一品！
・鹿児島の三郎うに（紫雲丹） 握りで。ねっとり旨味濃厚で美味スィ〜！！
・赤出汁
・宇部の車海老 写真で見たヤツー！w つか、デカッ！見た目もキレイだけど、旨い！
・赤貝
・穴子 タレのいい香り。
・墨烏賊
最後に墨烏賊は珍しい。大将は定石とかセオリーとか、決まった順番を気にせず、その日のネタで出す順を決めてるそうです。
・玉子焼 蜂蜜を塗って。海老の旨味が強い玉子焼です。
何でも、OMAKASEの1号はこちらだそうです。一緒にシステムを作り上げていたが、最初は色々な不具合でお客さんの二面性も見られた、とw
当時は、寿司屋では電話を受けるのも修行と見向きもされなかったが、いまでは皆、参加して来て、何だよ！とw