ぐりまーついんずさんが投稿した馳走西健一（静岡/焼津）の口コミ詳細 [食べログ]

この口コミは、ぐりまーついんず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

馳走西健一西焼津/フレンチ、イノベーティブ

8回

夜の点数：4.7
- ￥30,000～￥39,999 / 1人
- 料理・味 4.6
  
  |サービス 4.6
  
  |雰囲気 4.6
  
  |CP 5.0
  
  |酒・ドリンク 4.6
昼の点数：4.7
- ￥20,000～￥29,999 / 1人
- 料理・味 4.7
  
  |サービス 4.6
  
  |雰囲気 4.6
  
  |CP 5.0
  
  |酒・ドリンク 4.6

8回目

2025/12 訪問

夜の点数：4.7
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

今年最後の焼津詣で

というか、今年最後の静岡詣ででもあるんですが、馳走西健一さんのディナーにお伺いして来ました。
が、今回は西健一さんだけが目的で、日帰りで、他のお店の紹介はありません。悪しからず。

・温かいスープ　今朝揚がった活け〆の小鯵のスープ
　生の小鯵に小鯵のアラから取ったスープを注いでます。スープの味付けも塩だけ。それでも小鯵のキレイな旨味が味わえる。美味しい。

・泳がせ、神経〆のエボ鯛のフリット　掛川のトマト（糖度10度以上）のソースで
　外はカリッと中ふんわり。エボ鯛は港まで生きたまま持ち込むのが難しい魚だけど、サスエ前田さん用に特別に漁師さんに頼んでるそうです。

・今朝水揚げして神経〆した鯵　葱油でマリネして、白葱をじっくり炒めたドレッシングで
　蕪の酢漬けを添えて
　すんごい弾力！ブリブリ！噛むほどに旨味が口の中に溢れ出す！！

・活け〆の鯖　醤油と合わせたマスタードのソースで
　カリフラワーを焦がまで火を入れたピュレと伊豆のフィンガーライム、ニンニクパウダーを散らして
　鯖はヒッコリーで燻して、仕上げに皮目を炭火で炙ってます。でも、中は生な状態。旨ッ！これは最後だ！！

・白川（白甘鯛）の鱗焼き　富士宮の蕪のソースで
　サクッとした鱗とふっくらした身が美味いなあ。ソースに数滴垂らしたという山葵オイルが効いてるねえ。(ﾟдﾟ)ｳﾏｰ!!

・活き〆の金目鯛　下にキタアカリのピュレ　ブイヤベース風のスープで
　トマトをオーブンで3時間じっくり火を入れたものを添えて
　金目鯛も深海魚なので、生きたまま揚げるのは難しいそうですが、生きたまま揚がったものを取り分けて、船の上で神経締めしてもらっているそう。
　ブイヤベースは通常は甲殻類が入っているが、こちらはアラや新鮮な小魚などから取った出汁だけで作ってます。滑らかな食感の金目鯛に魚介だけのブイヤベース風スープが合ってて美味い！

・活け〆の太刀魚のパイ包み焼き
　当店のスペシャリテ。太刀魚と甘味が出るまで炒め玉葱を大葉で包んでからパイ生地で包んでます。太刀魚はふっくら柔らか。玉葱の甘味も大葉の香りもよく、いつも通り美味しい。
　クリームソースも、鰻のタレのように継ぎ足し継ぎ足し作ったものだそう。初めて聞いた。それでこんなに濃厚なソースに仕上がるんだ。挽いた胡椒の香りもいいんだよねぇ。スバラ！

・浜松のドウマンガニのリゾット
　もち麦と玄米のリゾットに雌の卵を持ったドウマンガニ。ケールの素揚げを乗せて、仕上げに内子のソースを
　これは美味しい！

・デザート　焼津の苺「きらぴ香」
　火を使わずにコンポート風に。牧之原の和紅茶のシャーベットとともに。

・デザート　焼津の海洋深層水の塩アイスクリーム
　半分食べたところで海洋深層水をスプレーして味変。

・コーヒー

なお、今回はディナーだし、ここまでアルコールを一滴も摂取してないので、フルペアリングでお願い。
更に、デザートに酒精強化ワインを追加しちゃいましたｗなので初の3万円台w と言っても数百円超えただけです。

この日も全てのお皿が美味しかった。最初の生の小鯵に塩味の出汁を掛けただけのシンプルなスープの美味しさに感動することから始まって、サクッフワッのエボ鯛、ブリブリの鯵、鯖、白川、金目鯛、太刀魚のパイ包み、ドウマンガニのリゾット、きらぴ香、海洋深層水のアイスに至るまで全部！
とともに焼津、駿河湾、静岡県の食材の豊かさを再確認するディナーでした。今年もいろいろと戴きご馳走様でした。来年もよろしくお願い致します。

外観

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外観

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内観

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カウンター

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ミネラルウォーター

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Champagne Bollinger Special Cuvée Brut

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Champagne Bollinger Special Cuvée Brut

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温かいスープ

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今朝揚がった活け〆の小鯵のスープ

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La Marea Albariño Kristy Vineyard Monterey County

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La Marea Albariño Kristy Vineyard Monterey County

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泳がせ、神経〆のエボ鯛のフリット

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掛川のトマト（糖度10度以上）のソース

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Hubert Brochard Château de Fontaine-Audon Terres de Silex Sancerre 2023

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Hubert Brochard Château de Fontaine-Audon Terres de Silex Sancerre 2023

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今朝水揚げして神経〆した鯵

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葱油でマリネして、白葱をじっくり炒めたドレッシングで

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ファイヤー！

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François Carillon Bourgogne Aligoté 2023

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François Carillon Bourgogne Aligoté 2023

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活け〆の鯖

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ヒッコリーで燻して皮目を炭火で炙った

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醤油と合わせたマスタードのソースで

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西健一シェフ

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広島龍勢日々綽々山田錦

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白川（白甘鯛）の鱗焼き

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富士宮の蕪のソースで

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Churton Marlborough Sauvignon Blanc 2023

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Churton Marlborough Sauvignon Blanc 2023

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活き〆の金目鯛

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パンとボチェッリさんの海藻入りバター

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ブイヤベース風のスープで

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パン

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Berry Bros & Rudd Riesling Kabinett Mosel 2020

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Berry Bros & Rudd Riesling Kabinett Mosel 2020

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活け〆の太刀魚のパイ包み焼き

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太刀魚と甘味が出るまで炒め玉葱を大葉で包んだ

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Tenuta delle Terre Nere Etna Rosato 2024

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Tenuta delle Terre Nere Etna Rosato 2024

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浜松のドウマンガニのリゾット

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仕上げに内子のソース

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追加 Lheraud Vieux 2000 Pineau des Charentes

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焼津の苺「きらぴ香」のコンポート風

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牧之原の和紅茶のシャーベットと

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焼津の海洋深層水の塩アイスクリーム

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焼津の海洋深層水の塩アイスクリーム

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半分食べたところで海洋深層水をスプレーして味変

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コーヒー

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2025/12/18 更新

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7回目

2025/10 訪問

昼の点数：4.7
- ［料理・味4.7
- | サービス4.6
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

焼津の短い秋

今年4度目の焼津詣で。先ずは（？）馳走西健一さんでランチです。
実は夜も既に他店を予約しているので、ドリンクはハーフペアリングをお願い。
前にも書きましたが、こちらのハーフペアリングは、フルと杯数は同じ一皿＝一杯ですが、量が少なくなります。

・魳のフリット
　タルタルソース（玉子、玉葱、ケッパー、スパイス）で。自家製唐墨と黒大根を添えて
　魳は三枚に卸して、皮目で2枚を貼り付けて揚げてます。ふっくら柔らか。美味しい〜！

・泳がせの鯵の活〆
　マリネして、紫玉葱と梅干しを叩いたソースで。茗荷の酢漬けを添えて
　プリッとしっかりした身厚の鯵で、美味いなあ。

・活〆の鰆　皮目をサッと炭火で炙ってます。下にマスタードソース
　焼き茄子のピュレと伊豆の農家さんからフィンガーライム　スナップエンドウの乾燥パウダー
　西さんとサスエ前田さんの鰆はいつも美味しいなあ。こんな旨味たっぷりの鰆は、東京じゃなかなか味わえないよね。産地ならでは。

・太刀魚のスープ仕立て
　オイル煮した太刀魚をサフランを加え粘度ある魚介のスープに。上からニンニクの焦がしバウターと柚子オイル
　優しい甘味の太刀魚に魚介のスープが纏わりついて、柚子の香もあって美味しい。

・花鯛（チダイ）
　花弁茸を下に。海老を使ったビスク風のソースで
　歯応えのおる花弁茸（はなびらたけ）との組み合わせが面白い。美味い。

・白河（白甘鯛）の鱗焼き
　キタアカリのピュレと銀杏を添えて。赤ワインのソースで
　バリバリの鱗にふっくら柔らかい身。赤ワインのソースも合うなあ。美味しい〜！

・魚のパイ包み焼き
　この日は朝獲れの生しらす。いまは真鰯だそう。飴色に炒めた玉葱と大葉で包んで。
　バター不使用の生クリームのソースにも鰯の魚醤を加えてます。
　生しらすだ！！火が完全に通る前に真ん中から割って戴きます。いつもながら美味しいなあ。
　今年は夏にしらすが獲れなくて、ようやく揚がり始めたそうです。やっぱ温暖化の影響かねえ？

・浜名湖のドウマンガニのリゾット（普通盛）
　玄米ともち麦のリゾットに浜名湖の青海苔を加えて。上には素揚げしたケール
　シンプルなリゾットかな？と思いきや！浜名湖祭りじゃー！w いい香り〜。美味い！

・デザート
　・無花果の赤ワインコンポート　赤ワインのシャーベットと

　・焼津の海洋深層水を使った塩アイスクリーム
　　スイカに塩理論で塩気より甘味を深く感じるね。
　　半分食べたところで海洋深層水を霧吹きで吹き付け味変。すっきりしながらも甘味が増す感じ。

・コーヒー

ここ数日、肌寒い日が続いたけど、この日は寒の戻りならぬ灼熱の戻り？そんな言葉を造りたくなるような暑さ。
10月も半ばなのにマジかよ！？と思ったけど、もう2、3日暑さが戻ったぐらいでは海への影響もなさそうで、黒潮の大蛇行の終息でしたっけ？もあって、しらすとか獲れ始めたようで良かった良かった。
この日の魚も一段と美味かった気がして、これからに期待したいですね。ご馳走様でした。

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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カウンター

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ミネラルウォーター

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サービスプレート

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Champagne A. Bergère Origine Brut

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Champagne A. Bergère Origine Brut

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魳のフリット

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魳のフリット

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Berry Bros. & Rudd Albariño Rías Baixas 2023

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Berry Bros. & Rudd Albariño Rías Baixas 2023

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泳がせの鯵の活〆

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泳がせの鯵の活〆

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西健一シェフ

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鰆の皮目を炭火で炙る

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Domaine David Muscadet Sèvre et Maine Sur Lie Clos du Ferré Vieilles Vignes

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Domaine David Muscadet Sèvre et Maine Sur Lie Clos du Ferré Vieilles Vignes

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皮目をサッと炭火で炙った活〆の鰆

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皮目をサッと炭火で炙った活〆の鰆

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Vinosia Luciano Ercolino Le Grade Fiano di Avellino 2024

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Vinosia Luciano Ercolino Le Grade Fiano di Avellino 2024

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スープ

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太刀魚のスープ仕立て

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太刀魚のスープ仕立て

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パイ包み

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Famille Cordier Pouilly Fuissé Vieilles Vignes 2023

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Famille Cordier Pouilly Fuissé Vieilles Vignes 2023

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花鯛

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花鯛

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パンとボチェッリさんの海藻入りバタ

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パンとボチェッリさんの海藻入りバタ

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Louis Boillot & Fils Vieilles Vignes Moulin-à-Vent 2022

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Louis Boillot & Fils Vieilles Vignes Moulin-à-Vent 2022

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白甘鯛の鱗焼き

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白甘鯛の鱗焼き

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Rolly Gassmann Riesling

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Rolly Gassmann Riesling

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魚のパイ包み焼きの仕上げ

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魚のパイ包み焼き

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生しらすのパイ包み焼き

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生しらすのパイ包み焼き

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Tenuta delle Terre Nere Etna Rosato 2024

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Tenuta delle Terre Nere Etna Rosato 2024

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浜名湖のドウマンガニのリゾット

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浜名湖のドウマンガニのリゾット

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無花果の赤ワインコンポート

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赤ワインのシャーベットと

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焼津の海洋深層水を使った塩アイスクリーム

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焼津の海洋深層水を使った塩アイスクリーム

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海洋深層水を霧吹きで吹き付け味変

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コーヒー

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2025/10/23 更新

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6回目

2025/07 訪問

昼の点数：4.7
- ［料理・味4.7
- | サービス4.6
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

焼津の夏

焼津の馳走西健一さんにランチでお伺いして来ました。今年からかな？予約の受付を最長3ヶ月前までにしたそうで、これまでより伺うペースが上がってますね。
それにしても、この日の東京は猛暑日一歩手前って予報だったけど、焼津はけっこう涼しいなあ。海風が気持ちいいね。タクシーの運ちゃんからも「暑いところから来たねぇ」って言われてしまったｗ

さて、今回もアルコールペアリングをハーフでお願いしました。フルのペアリングと同じ8杯ですが、1杯の量が半分となります。

・玉蜀黍の冷製スープ
　隣の吉田町の「味来（みらい）」という品種の玉蜀黍の身と芯を水だけで煮出したスープ
　上には玉蜀黍の髭の素揚げ。下に粒が沈んでるのでスプーンで掬いながらお召し上がり下さい。
　冷たくて甘くて美味し〜！

・焼津の活け〆のエボ鯛のフリット
　下に掛川のトマトのソースと上に自家製の唐墨。自家製の茗荷の酢漬けを添えて
　軽い食感のフリットが口の中でとろける！！

・今朝揚がった泳がせの鯵
　自家製の山椒のソースと上に刻んだ白葱を炒めたペーストと枝豆。漬け物風に仕上げた胡瓜を添えて
　鯵は小鯵だけど脂が乗って、桜海老を食べてる鯵ってこともあるのか、旨味たっぷり！
　つか、葱のペーストが甘くて美味しい！

・焼津の泳がせの魳
　下にジャガイモのピュレとパセリのソース。アーモンドのローストを散らし、仕上げにほうれん草のオイル
　柔らかい魳に甘いジャガイモのピュレがマッチしてウメー！！

・活け〆の鰆
　下にパスタ状に細切りしたズッキーニ。魚介とモロヘイヤのスープ。周りに柚子のオイル
　2時間以上オープンでローストした掛川のトマトを添えて
　身がしっかりした鰆がまず旨い！そしてスープとも合ってる。柚子の香りよく、ローストしたトマトは甘く、最高に美味い！！

・パンとボチェッリさんの海藻入りバター

・活け〆の金目鯛のポワレ
　赤ワインソース。宇都宮の白茄子（トロ茄子）のステーキ添え
　皮はパリッと身はぶりぶりで美味すぎる！白茄子も身がしっかりしてながら甘くて、これは凄い茄子だ！！

・魚のパイ包み焼き
　活け〆の太刀魚と甘く焼いた玉葱を大葉で包んだ。クリームのソースと
　こんがりパリッと焼けたパイ生地にふんわり柔らかく火が入った太刀魚、甘味を十分引き出された玉葱、
　香り高い大葉が渾然一体となって(ﾟдﾟ)ｳﾏｰ!!

・魚介のリゾット
　焼津のジンドウイカ（アカイカ）をサッとスパイシーにソテー。玄米ともち麦のリゾットにイカ墨とゲソを
　仕上げに梅干をフリーズドライにした粉末をパラッと
　半生に仕上がったイカにもち麦のプチプチ感がウメー！！梅干しの酸味もイイね！

・長田の桃
　白ワインのジュレとミントのシャーベット
　長田の桃はもうこの日で終わりだったそう。

・焼津の海水の塩ミルクアイス
　深層水のアイス。仕上げに上からスプレーで吹きかけて
　深層水ミュージアムのじゃなくて、漁船に取って来てもらったとか。ほんのり塩気で美味し〜！

・コーヒー

始めてお伺いしたのが8月だったんですが、夏のメニューはそれ以来。でも、投稿を振り返ってみると随分違ってますね。でも、美味しさはあの頃と変わらず…いや、さらに増して大満足。ご馳走様でした。

さて、今回は東京でのディナーもあったんで、このままとんぼ返り。お腹の容量は大丈夫かな？ｗ

外観

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外観

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坪庭

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内観

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内観

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カウンター

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サービスプレート

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ミネラルウォーター

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Champagne Claude Cazals Carte Or Blanc de Blancs Grand Cru NV

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前菜

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玉蜀黍の冷製スープ

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吉田町の玉蜀黍「味来」

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西健一シェフ

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Pichler-Krutzler Grüner Veltliner Ried Klostersatz 2023

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焼津の活け〆のエボ鯛のフリット

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掛川のトマトのソースと自家製の唐墨

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Markus Molitor Haus Klosterberg Rosé 2022

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今朝揚がった泳がせの鯵

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自家製の山椒のソースと白葱のペーストと枝豆

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Christophe et Fils Chablis 2023

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焼津の泳がせの魳

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ジャガイモのピュレとパセリのソース

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パイ包み焼きの準備

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Forrest Sauvignon Blanc 2023, Marlborough

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活け〆の鰆

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魚介とモロヘイヤのスープ、周りに柚子のオイル

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パスタ状に細切りしたズッキーニと

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パンとボチェッリさんの海藻入りバター

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パン

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ボチェッリさんの海藻入りバターで

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Louis Boillot & Fils Vieilles Vignes Moulin-à-Vent 2022

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活け〆の金目鯛のポワレ

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赤ワインソースで。宇都宮の白茄子のステーキ添え

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Domaine de Bellivière - Coteaux du Loir Prémices 2022

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魚のパイ包み焼き

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活け〆の太刀魚と甘く焼いた玉葱を大葉で包み、クリームのソースと

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広島龍勢和みの辛口八反錦

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魚介のリゾット

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焼津のジンドウイカ

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長田の桃

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白ワインのジュレとミントのシャーベットと

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焼津の海水の塩ミルクアイス

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コーヒー

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内観

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2025/07/24 更新

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5回目

2025/04 訪問

昼の点数：4.7
- ［料理・味4.7
- | サービス4.6
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

焼津の春

今年初の静岡詣でに行って来ました。今回は馳走西健一さんでのランチです。
まだお昼だし、夜もあるので、アルコールペアリングのハーフをお願い。フルのペアリングと同じ8杯なんですが、1杯の量が半分となるそうです。

・活〆のヒラアジのフリット
　掛川の糖度の高いトマトのソース。上からスパイスを振って、ペコロスの酢漬けを添えて
　ふんわり揚がったヒラアジに甘味と酸味のバランスが素晴らしいトマトソースがよく合う。美味しい。

・泳がせ鯵のマリネ
　レッドオニオンのソースと上に豆の葉、下に金時人参のマリネ。仕上げに桜海老のオイル
　小川港の定置網で捕れた鯵。桜海老が解禁され、その桜海老を食べて旨味たっぷり、脂も乗った鯵と合わせてます。泳がせ、活〆で身がしっかりしてて旨い！

・活〆の鰆のコンフィ
　3年熟成のキタアカリのピュレとパセリを使った香草バターのソース
　水分を残してジューシーな鰆が素晴らしい！ソースとポテトとも合ってる！初めてここに来て食べた夕市の鰆も衝撃的だったけど、こちらもまた旨いなあ。

・焼津の活〆の鰤
　ヒッコリーで燻して香りを纏わせ、皮目を炭火で炙った鰤。袋井のホワイトアスパラガスと一緒に
　マスタードのソースと焦がして粉末にしたニンニク。酢漬けの蕪を添えて
　焼津の鰤ももう終わりとか。しっとりと脂が乗った鰤が、ヒッコリーの香りを纏い、皮目はパリッとして美味い！ソースも合ってるねえ。ホワイトアスパラガスもしっとり美味しい。

・焼津の花鯛
　下にレタスのソテー。魚の出汁と春菊を混ぜた餡の様なスープで
　花鯛がまたしっとひ柔らかく美味しいなあ。魚と春菊のスープも味わい深いね。

・パンとボチェッリさんの海藻入りバター

・甘鯛の鱗焼き
　春キャベツを千切りにして軽く茹でたものと先のトマトを2時間じっくり焼いたもの
　海老の泡状のソースで
　サクッと揚がった鱗、ふっくら柔らかい身、旨い！甘鯛と甲殻類のソースって合うんだなあ。餌に海老とか食べてるからだそう。
　ちなみに、今日は出ないけど、静岡の鹿はお茶の葉を食べちゃうそうで、そういった鹿はお茶のソースが合うとか。

・お魚のパイ包み焼き
　焼津の太刀魚のパイ包み焼き
　じっくり焼いた玉葱と大葉で包んでクリームのソースで
　ふっくら柔らかな太刀魚と甘い玉葱、大葉の香り、そしてクリームソースのゴクと胡椒が相まってすんげー美味しい！

・リゾット
　もち麦と玄米のリゾットに浜名湖のケールを混ぜて
　活〆の障泥烏賊を軽く火を入れたものと。上から梅干しのフリーズドライのチップ
　お、梅干しが効いてるなあ。美味しい。

・デザート
　焼津の苺「桃薫（とうくん）」
　周りにミントのシャーベット
　すっきりした甘味で美味しい苺だ。

・牛乳のアイスクリーム
　木のスプーンには広島の蜂蜜
　日本蜜蜂の蜂蜜で、一般の養蜂の単花蜜ではなく複数の花から採った天然蜜蜂の蜜。日本で流通している蜂蜜の99.9%が西洋蜜蜂で、日本蜜蜂の蜂蜜はわずか0.1%たけだそう。ZENBEE製
　すっきりした甘さで美味しい蜂蜜だあ。アイスクリームよりこの蜂蜜を食べて貰うためのアイスクリームですw

・コーヒー

今回も全てのお皿が文句の付け所なく美味しかった。そして、やはり肉料理がなかったですね。
魚介専門に、というよりも、いままで使っていた牛肉は広島の修業先で使っていた岩国のものだったので、上にお茶を食べた鹿の話を書きましたが、これからは肉も静岡県産にこだわろうってことなのかな。
もっとも、広島の日本蜜蜂の蜂蜜は、修業先の馳走啐啄一十さんからの紹介のようですけどね。

外観

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外観

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外観

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坪庭

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内観

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内観

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内観

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カウンター

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サービスプレート

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ドリンクメニュー

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ドリンクメニュー

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ミネラルウォーター

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Champagne Claude Cazals Carte Or Blanc de Blancs Grand Cru NV

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活〆のヒラアジのフリット

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Forrest Sauvignon Blanc 2023, Marlborough

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西健一シェフ

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泳がせ鯵のマリネ

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泳がせ鯵のマリネ

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Pichler-Krutzler Grüner Veltliner Ried Klostersatz 2023

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活〆の鰆のコンフィ

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鰤を炭火で炙る

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The Hilt Estate Chardonnay Sta. Rita Hills 2020

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焼津の活〆の鰤

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焼津の活〆の鰤

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パイ包み焼きの準備

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Le Caprice de Clementine Blanc

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焼津の花鯛

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パンとボチェッリさんの海藻入りバター

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Markus Molitor Haus Klosterberg Rosé 2022

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甘鯛の鱗焼き

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甘鯛の鱗焼き

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Domaine de Bellivière - Coteaux du Loir Prémices 2022

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お魚のパイ包み焼き

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焼津の太刀魚のパイ包み焼き

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Just b Albariño 2019

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リゾット

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上に活〆の障泥烏賊

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デザート

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焼津の苺「桃薫（とうくん）」

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周りにミントのシャーベット

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牛乳のアイスクリーム

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広島の日本蜜蜂の蜂蜜

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牛乳のアイスクリーム

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コーヒー

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2025/05/06 更新

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4回目

2024/12 訪問

夜の点数：4.7
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

復活！

焼津2日目のディナーは半年ぶりの焼津、馳走西健一さんです。
車で来た今回の焼津旅行ですが、ホテルからお店まではタクシーで向かいます。だって、お酒飲みたいしｗ

前回お伺いしたときに、脚の手術をするので8月まで休むというお話でしたが、手術は無事に成功したそうです。
良かった良かった……と思ったら、髪が金髪に戻ってた！？ｗ

・活〆のヒラアジのフリット
　ゆで卵、玉葱などマヨネーズを使ってないサッパリしたタルタルソースで。ペコロスを添えて
　やあ、ソースなしでも十分美味しいけど、しつこくない、サッパリしたソースで更に美味しく仕上がってる！

・真鯵のマリネ
　上にレッドオニオンのソースに玉葱のチップ、桜海老のオイル。下に金時草
　いまの時期の鯵は桜海老を食べてるので美味しいのたとか。見厚に育って素晴らしく美味しい。ちょっとねっとり糸を引く金時草もよいね。

・鰆をヒッコリーで香りを付け、炭火で半生に焼いたもの
　マスタードのソースにキャベツのマリネで。伊豆のフィンガーライムを添えて
　食感は柔いけど、香りが良いし、これは美味しい。紫色のフィンガーライムは初めて見た。

・魳のコンフィと舞茸、エノキのスープ
　お椀のように手で持ってお召し上がりくださいってことで戴くと、茸の香りと味わいがスープにも移って、これは美味しい！

・白河、白甘鯛の鱗焼き
　蕪のソースで。味付けは塩のみ。風味付けに山葵のオイルを
　鱗はパリパリ、身は柔らかく美味しい。山葵のオイルが効いてるね。

・金目鯛のムニエル
　キタアカリのピュレと香草バターのソース。喜多川のトマトを2時間以上オープンで焼いたものを添えて
　カリッと焼けた金目鯛の皮が、昨日のなかむらさんの天ぷらとは違った美味しさ。トマトも酸味があって合ってる。

ここでパンとボルティエさんの海藻入りバターの登場

・活〆の太刀魚のパイ包み焼き
　クリームをベースとしたソースで
　柔らかく火入れされた太刀魚、飴色に火入れされて甘くなった玉葱、大葉の香り。全てが素晴らしい。

・烏賊墨のリゾット
　障泥烏賊をソテー。もち麦と玄米のリゾット。上にケールの素揚げ
　もち麦もあって固めの食感が良い。ケールが海苔のようで烏賊に合ってる。

・ココナッツのフラマンジェと静岡の次郎柿を赤ワインでコンポートにしたもの

・和紅茶のアイス　品種は「未来」
　一口目は焙じ茶？と思い、その次に「緑茶っぽい」と思ったら、後味は紅茶だったw

・珈琲

ヒラアジに真鯵、鰆、魳、白甘鯛、金目鯛、太刀魚と焼津・小川港に揚がった駿河湾の魚たちを堪能させて戴きました。どれも本当に美味しかった。
そー言えば、これまで出て来た岩国の牛肉がなかったですね。お休みの間に何かあったのか、これからは駿河湾ガストロノミーに振り切ったメニューとなるのでしょうか。
次回もよろしくお願いします。

外観

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外観

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外観

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外観

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坪庭

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内観

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内観

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カウンター

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サービスプレート

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ドリンクメニュー

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ドリンクメニュー

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ミネラルウォーター

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アサヒスーパードライ 500ml

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Brice Héritage Brut Champagne

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活〆のヒラアジのフリット

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活〆のヒラアジのフリット

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Markus Molitor Haus Klosterberg Rosé 2022

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真鯵のマリネ

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真鯵のマリネ

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Macon Clos de la Maison 2022

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鰆

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ヒッコリーで香りを付け、炭火で半生に焼いた

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静岡喜久酔純米吟醸

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スープ

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魳のコンフィと舞茸、エノキのスープ

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魳のコンフィと舞茸、エノキのスープ

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魳のコンフィと舞茸、エノキのスープ

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パイ包み焼きの準備

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パイ包み焼きの準備

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Forrest Sauvignon Blanc 2023

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白甘鯛の鱗焼き

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白甘鯛の鱗焼き

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Domaine Gauffroy Marc & Fils Meursault 2021

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金目鯛のムニエル

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パンとポルディエさんの海藻入りバター

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金目鯛のムニエル

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Querbach Riesling Edition 2014

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活〆の太刀魚のパイ包み焼き

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活〆の太刀魚のパイ包み焼き

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活〆の太刀魚のパイ包み焼き

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広島 Hanahato 秋上がり純米吟醸無濾過原種中取り別囲い

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烏賊墨のリゾット

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烏賊墨のリゾット

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Chateau Lamothe Guignard 2012 Sauternues

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西シェフ

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デザート

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ココナッツのフラマンジェ

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静岡の次郎柿を赤ワインでコンポート

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和紅茶のアイス

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品種は「未来」

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コーヒー

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お手拭きの差し替え

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2025/04/13 更新

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3回目

2024/06 訪問

夜の点数：4.7
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

今回も嬉しい驚きでいっぱいのディナーでした。

あ、西さん、髪が黒くなってるw

ということで、今回の静岡行きは焼津の馳走西健一さんでのディナーでした。
今回はお酒と一緒に戴きたいと、ホテルも取ってるのでアルコールペアリング（8本）も頼んじゃいました！ｗ

・吉田町の玉蜀黍「味来」の冷たいスープ
　底に焼き玉蜀黍が沈んでます。　水と塩だけで炊いた冷たいスープだけど、滑らかで自然な甘味で美味しい。

・泳がせの魳（活〆）
　付け合わせに小メロンの酢漬けとトマトのソース
　魳がフワッと身が蕩けるように揚がってて美味い！小メロンもトマトソースも同じ農家さんだそう。

・スマガツオ
　背はそのまま刺身で、腹は皮付きで炭火で炙ってます。
　掛かってるのはオクラを叩いたソースにマイクロの赤紫蘇、付け合せは蕪のマリネ
　弾力のある背に皮目を炙った脂、どっちも美味しい。つか、オクラのソースがイイな！

・平貝
　下にカリフラワーのピュレを敷いて、枝豆と粒マスタード、焦がしたニンニクのパウダー、そしてフィンガーライム
　じゃんけんで勝って、一番大きい平貝をゲット！って、4年物の帆立と見間違える大きさ厚さだったよ！？焼津じゃないって言ってたから愛知かな？平貝をサッとソテーして、炭火で炙って香りを付けてます。
　こりゃ、美味い！厚くカットされた平貝に軽く火が入った食感と旨味が堪らん！＞＜

・甘鯛の鱗焼き
　下にズッキーニをパスタ状にしたものを敷き、トマトをオーブンで2時間以上焼いたものを添えて
　それにサフランとハーブ、魚の出汁に少しとろみを付けたスープと戴きます。
　鱗がパリパリで美味しい〜。身もふっくら柔らか。スープも美味しい！

・パンとフランス・ブルターニュ産ポルディエさんの海藻バター

・朝獲りのしらすと鰯のパイ包み焼き
　ブールブラン（ホワイトソース）に魚醤を加えたソースで
　鰯の親子の包み焼きw 毎回美味しいけど、今日のもウメー！しらすと鰯もいいけど、玉葱が甘くて、そこに大葉の香りがアクセントに来て、包んだパイのサクッと食感。スバラ！！

・山口岩国の高森和牛の雌牛
　付け合わせに藤枝の玉取茸と塩漬けの胡椒
　炭火で焼いて最後、藁で香りを付けてます。柔らかな雌牛にジューシーな椎茸の組み合わせが最高！
　玉取茸って、クラシックを聴かせながら育ててるそうな。

・ブイヤベースのリゾット
　上にパリパリにしたケールと魚は今日使った魚の端材をソテーしたもの
　う〜ん。いい香り。魚の出汁がよく出てる。米と混ぜたもち麦の玄米のプチプチ感が堪らんね！

・長田の桃
　白ワインのジュレとミントのシャーベット
　静岡は日本で一番早く桃が収穫されるそうで、甘くて高貴な香りがして美味しい。

・静岡県河田の無農薬の焙じ茶のアイス
　香りよりお茶の苦みを感じておいしいな。

・コーヒー

西さんですが、昔、怪我をした膝の痛みがぶり返したということで、8月に手術を受けるので、2週間の入院とその後のリハビリも含めて1ヶ月休むそうです。手術の成功と無事な復帰を願ってます。

外観

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坪庭

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内観

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カウンター

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お手拭き

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ミネラルウォーター

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ドリンクメニュー

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ドリンクメニュー

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Champagne Etienne Lefevre Brut Grand Cru Réserve Carte d'Or

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吉田町の玉蜀黍「味来」の冷たいスープ

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吉田町の玉蜀黍「味来」の冷たいスープ

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Domaine de Terres Blanches Bellechaume Sancerre Blanc

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泳がせの魳（活〆）

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泳がせの魳（活〆）

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泳がせの魳（活〆）

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西シェフ

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Lucien Muzard et Fils Bourgogne Rouge

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スマガツオ

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スマガツオ

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Christophe et Fils Chablis Vieilles Vignes 2022

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平貝

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平貝

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パイ包み焼きの準備

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Markus Molitor Haus Klosterberg Rosé Pinot Noir Mosel 2022

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甘鯛の鱗焼き

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パンとポルディエさんの海藻バター

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甘鯛の鱗焼き

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: Querbach Edition Riesling 2010

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朝獲りのしらすと鰯のパイ包み焼き

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朝獲りのしらすと鰯のパイ包み焼き

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肉用ナイフとフォーク

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仕上げに藁で香り付け

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Berry Bros. & Rudd Pomerol 2019

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山口岩国の高森和牛の雌牛

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山口岩国の高森和牛の雌牛

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Domaine d'Alzipratu Fiumeseccu Blanc 2021

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ブイヤベースのリゾット

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ブイヤベースのリゾット

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デザート

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長田の桃

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長田の桃

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静岡県河田の無農薬の焙じ茶のアイス

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コーヒー

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2024/06/24 更新

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2回目

2024/01 訪問

昼の点数：4.7
- ［料理・味4.7
- | サービス4.6
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.6 ］
￥10,000～￥14,999

/ 1人

驚きの連続の初回でしたので、今回はじっくり味わいたく。

前回お伺いしたとき、あまりの美味しさに感動。それに反比例するかのような破格のお値段にビックリした西焼津の馳走西健一に再訪して来ました。
前回はディナーでしたが、今回はランチで。しかもこちらでランチを戴いたあと帰宅するため車で来たので、お酒はなしで水出しのお茶を戴きながらのお食事となります。

・藤枝市の椎茸、玉取茸のコンソメ
　魚介と玉取茸のお出汁だけ。和食のように直接口を付けてお召し上がりください。
　おー、これは美味しい。椎茸の風味を感じながら、優しいお味でホント美味い！

・エボ鯛のフリット　紅芯大根添え
　上にスパイスが少し掛かってるので、熱々のそのままで。或いは塩を付けてお召し上がりください。
　熱々フワフワに揚がってて美味しい〜！

・鯵
　下に春菊のソースとスナップエンドウ、鯵の上に白玉葱のピューレ、ペコロスの酢漬け、豆の葉
　新鮮で身がふっくらとした脂の乗った鯵。和食と違うアプローチも美味〜い！

・活き締めの鯖
　外側を炭火で炙って炭の香りを纏わせ、身はレアに
　下にマスタードのソース、青大根、カリフラワーのピューレ、フィンガーライム
　前回も戴いたけど、抜群に美味い！！鯖の焼き具合もソースもイイね！！

・鰆
　キタアカリ2年熟成のピューレと甲殻類の泡立てたソース、オーブンで2時間じっくり焼いたトマト
　鰆にじっくり火入れして柔らかあ。

・パンとフランス・ブルターニュ産ポルディエさんの海藻バター

・朝採り生しらすのパイ包み焼き
　クリームに鰯の魚醤を加えたソース
　生しらすを太刀魚でサンドし、飴色に炒めた玉葱と大葉で包み、更にパイ生地で包んで、卵液を塗って焼き上げてます。
　今日が今シーズン最後の生しらす漁だったそう。ラッキー！柔らかくふんわり焼かれて美味い！パイ生地も軽くてサクサクだし、飴色になるまで火を入れた玉葱がウメー！！

・山口岩国の高森和牛の雌牛
　富士宮の紫ニンジンと塩漬け胡椒を添えて
　炭火で焼いて、最後、この牛を育てた藁で燻して香りを付けてます。牛が先ず柔らかくて素晴らしく美味しい！！
　紫ニンジンも中まで紫で、芋みたいにホクホクで甘くて美味しい。生だともっと色鮮やかな紫だそうです。

・地元の蛤と餅米と玄米のリゾット　青海苔と焼いたケールを散らして
　蛤のお出汁たっぷりのリゾットで美味しい。パリパリに焼いたケールが芳ばしくていい風味を出してるねえ。

・焼津のイチゴ「桃香（とうくん）」
　上にヨーグルトのシャーベット
　ホントだ。いい香り〜。甘みは控えめたけど、シロップが補って美味し。

・ピスタチオのアイス
　滑らかでこりゃウメー！！

・コーヒー

今回も美味しかったあ。前回の夕市の魚のようなサプライズはなかったけど、どれも美味しかったなぁ。
特に前回も戴いた活き締めの鯖と生しらすのパイ包み焼きは、口に含んだ途端、二度目と思わせない新鮮な驚きがあって、本当に美味しい料理ってこういう料理をいうんだろうな、と思った。
来る前は次はどうしようかな？と思ってたんだけど、帰るときには何の躊躇もなく、次の予約をお願いして来ました。次回もよろしくお願いします。

外観

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外観

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坪庭

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内観

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カウンター

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ミネラルウォーター

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ドリンクメニュー

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ドリンクメニュー

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水出し緑茶

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前菜

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玉取茸のコンソメ

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玉取茸のコンソメ

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エボ鯛のフリット紅芯大根添え

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エボ鯛のフリット

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紅芯大根

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西シェフ

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鯵

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春菊のソース

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活き締めの鯖

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BURRN!

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活き締めの鯖

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活き締めの鯖

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活き締めの鯖

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パイで包む西シェフ

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パイ包み

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水出し緑茶

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鰆

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パンとポルディエさんの海藻バター

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甲殻類の泡立てたソース

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キタアカリ2年熟成のピューレ

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朝採り生しらすのパイ包み焼き

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朝採り生しらすのパイ包み焼き

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クリームに鰯の魚醤を加えたソースで

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山口岩国の高森和牛の雌牛

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山口岩国の高森和牛の雌牛

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富士宮の紫ニンジン

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地元の蛤と餅米と玄米のリゾット

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地元の蛤と餅米と玄米のリゾット

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焼津のイチゴ「桃香」

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ピスタチオのアイス

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ピスタチオのアイス

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コーヒー

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2024/01/19 更新

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1回目

2023/08 訪問

夜の点数：4.7
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.6 ］
￥20,000～￥29,999

/ 1人

最近、静岡尽いてます。

って、今日この頃なんですが、今回の静岡行きは此方、焼津にある馳走西健一さんの予約をゲット出来たからなのです！

詳しくは存じ上げないのですが、元々は広島で開業されてましたが、そのときからサスエ前田魚店から鮮魚を仕入れてたものの、より鮮度の高い魚を使いたいと、去年の6月にサスエ前田魚店西小川店から徒歩5分という立地に移転して来たお店です。
とんかつ屋の跡地だそうですが、立派な料亭って言った趣の店構え。ドアに「24」とありますが、これは「にし」だからですねｗ

シェフの西健一氏は、広島や東京そしてフランスで修業後、帰国して広島の名店「馳走啐啄一十」で和食の技と料理に対する姿勢を学ばれ、サスエ前田魚店とはそちらで知り合ったそうです。
さて、店内に入るとまず目に飛び込んで来るのはど真ん中にある坪庭。ガラスで囲まれてますが、中には竹が植えられてて、和を感じさせます。そして、天井と壁のマリンブルーは、鮮魚に力を入れてることを示してるのでしょうか。大きなカウンターの奥の壁にはモルタルで世界地図が描かれてます。鏝絵でしょうか。陸地ではなく、海を浮かび上がらせてるのが興味深いです。

さて、まずはドリンクからということで、アルコールペアリングをお願い。ペアリングには6杯と8杯とあって、8杯だと一皿に一杯ずつ出て来るそうなのですが、初訪問なのでまずは様子見と6杯でお願いしました。

・平貝　カリフラワーのピュレ、貝出汁のジュレ
　平貝には焼き目を入れて芳ばしく。カリフラワーのピュレが甘く、貝出汁のジュレもいいお味で美味しい。

・夕市の鰆　レッドオニオンとビーツの酸味のあるソース
　下に金時草のお浸し、上にビーツの角切りと豆の葉
　神経締めして直ぐの鰆ということで、弾力あってよく戴いてる鰆とは食感が違うね。さすが、さっき陸揚げされたばかりの鰆だ。

・泳がせの鯖（活〆）　荏胡麻のマスタードソース、上には紫蘇の葉
　ペコロスの酢漬け、焼き茄子のピューレ、フィンガーライムを添えて
　NHKのプロフェッショナルで前田さんが泳がせって言ってたような。あれかな？鯖はヒッコリーの香りを付けたあと、備長炭で皮目を炙ってます。
　燻煙してるので表面は黒っぽくなってるけど、ナイフでカットすると中は生みたいに瑞々しい。口に入れると爽やかな脂と旨味が広がって、こりゃ美味しい！！一口ソースだけで戴いたあとは、フィンガーライムを絞って、そして焼き茄子のピューレを付けて戴いたけど、焼き茄子のピューレがまたこの鯖によく合って、美味しかった。

ここでやはり夕市の鰹のお披露目。サスエ前田魚店さんからついさっきいい鰹が入ったと連絡が来て、急遽メニューを入れ替えたそう。漁師しか食べれらない鰹だとか！？

・スープ・ド・ポワソン
　フランス産のパンとボルディエさんの海藻入りバター
　魚の出汁だけで、敢えて甲殻類は入れてないそうだけど、美味そうな香り〜！そして実際に旨い！！パンに付けてもグッド！！
　中には2時間オーブンで焼いたトマトと冬瓜。冬瓜は柔らかく、トマトの酸味がイイ！

・もち旨鰹　オクラを叩いたソースと枝豆、蕪のマリネ添え
　分厚くカットして、ステーキのように食べて下さい。ということで、確かにモチモチ食感に、ヅケの具合もちょうど良く、これは旨い！！こんなに旨い鰹は食ったことない！！この食感はこの時間しか味わえないそうで、明日には変わっちゃうそう。ソースも意外なソースだけど、これもよく合ってるんだよなあ。鯖を戴いたときも思ったけど、焼津まで来て良かったあ～^ ^
　途中で血合もサーブされたけど、これがまた全く血生臭くなく、酸味もなく、旨いんだよなあ。

・鮮魚のパイ包み焼き
　今朝穫れた生しらすにじっくり長時間炒めた玉葱を大葉で包んだパイをクリームに鰯の魚醤を混ぜたソースで。
　しらすに玉葱、大葉、パイ生地、ソース、どれも完璧に融和が取れてて最高に美味しい！！
　パイ包み焼きにしらすを、ってのはサスエ前田魚店の前田尚毅氏のアイデアなんですってね。さすが！

・山口岩国の高森和牛　藤枝の椎茸、玉取茸と塩漬けの胡椒添え
　ミートスペシャリストの沼本さんに2頭だけ飼育してもらってる雌牛を炭火で焼いて、最後、藁で燻して香りを付けてます。柔らかくて旨味もたっぷりで、美味しいステーキだあ！玉取茸もマッシュルームのようなねっとり食感で旨い！

・もち麦と玄米に藤枝の松の舞獅子唐を混ぜたリゾット　自家製唐墨の粉末掛け
　魚のスープをよく吸ってて美味しい。

・桃　白ワインのジュレと焼津のパッションフルーツ　ミントのシャーベット
　桃もピーチピーチで美味しいなぁｗ先月、温石さんで戴いた桃は山梨県産だったけど、これはどちらのかな？聞くの忘れた。

・ピスタチオのアイスクリーム
　濃厚！！

・コーヒー

焼津の、サスエ前田魚店の鮮魚を始めとした素晴らしい素材を活かす火入れが絶妙な一方、独創的なソースや添え物のどれもがその素材に合ってて、大満足なディナーでした。
こんなに美味しくてコース料金が13,200円（税込）、アルコールペアリング（6杯）が8,800円（同）で、〆て22,000円で戴けるという贅沢さ！？
今回は新幹線だったし、真夏ってこともあってサスエ前田魚店での買い物は止めといたけど、涼しくなったら車で来て、お土産を買って帰りたいですね！

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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カウンター

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ミネラルウォーター

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ドリンクメニュー

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アルコールペアリング

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Champagne Melodie en C. Le Brun Servenay à Avize

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前菜

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平貝カリフラワーのピュレ、出汁のジュレ

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西シェフ

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夕市の鰆

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Domaine de l'enclos Chablis 2020

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BURRN!

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泳がせの鯖

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泳がせの鯖

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夕市の鰹

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Markus Molitor Haus Klosterberg Rosé Pinot Noir Mosel 2021

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スープ

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スープ・ド・ポワソン

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フランス産のパンとボルディエさんの海藻入りバター

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スープ・ド・ポワソン

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フランス産パンで

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ボルティエさんの海藻バター

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静岡杉錦エドノナツザケ

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もち旨鰹オクラを叩いたソースと枝豆、蕪のマリネ添え

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もち旨鰹オクラを叩いたソースと枝豆

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もち旨鰹オクラを叩いたソースと枝豆

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もち旨鰹の血合

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Domaine Hering Lieu-Dit Rosenegert

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鮮魚のパイ包み焼き

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生しらすのパイ包み焼き

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生しらすのパイ包み焼き

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Domaine Gauffroy Marc & Fils, Gevrey Chambertin 2017

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山口県岩国の高森和牛　藤枝の椎茸、玉取茸添え

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山口県岩国の高森和牛

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リゾット

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もち麦と玄米に藤枝の松の舞獅子唐を混ぜたリゾット、自家製唐墨掛け

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桃白ワインのジュレと焼津のパッションフルーツ、ミントのシャーベット

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桃白ワインのジュレと焼津のパッションフルーツ、ミントのシャーベット

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ピスタチオのアイスクリーム

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コーヒー

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ピスタチオのアイスクリーム

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魚による最後の晩餐？

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これは何じゃ？ｗ

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内観

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2023/08/23 更新

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ぐりまーついんずさんが投稿した馳走西健一（静岡/焼津）の口コミ詳細

馳走西健一西焼津/フレンチ、イノベーティブ

ジャンルから探す

予算

営業時間

ぐりまーついんずさんが投稿した馳走西健一（静岡/焼津）の口コミ詳細

馳走西健一西焼津/フレンチ、イノベーティブ

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