モグモグの実さんが投稿した味享（東京/内幸町）の口コミ詳細 [食べログ]

29回目

2025/09 訪問

夜の点数：4.5
- ［料理・味5.0
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

長月の味享

2025年9月の夜です.

この日は西新橋で夕食ということでごった返すSL広場を抜けてお店へ急ぎます. お店の前に着くと、隣のビルが解体されていました. すでに更地です.

さてご主人に挨拶して調理場の前の席に着きました. 目の前では宝石のように輝くいくらが丼の中に収められています. ようやく秋ですねぇとか言葉を交わしながらこの日のコースが始まりました.

最初の一品はやはり新いくら. 新いくらの飯蒸しです. 薄く柔らかい皮が弾けると中からは美味しい汁が飛び出します. 思わずにやけちゃう美味しさ.

前菜には珍しく秋刀魚です. 今年は豊漁で質もいいということで使ってみたと言いますがただ焼くだけではありません. 前菜の中の一品ながら身の間に肝を挟む仕事っぷり. これでビールがなくなりました.

そして炊き合わせは鰊茄子. 味享さんの炊き合わせで1番好みです. 柔らかく炊かれた鰊と出汁を含んだ茄子の組み合わせがたまりません. 一年ぶりの再会で思わずため息です. 次は一年後.

さてこの日のコースは以下の通り.

◇先付　
・新いくらの飯蒸し

◇前菜
・秋刀魚
・合鴨ロース
・金糸瓜
・卵黄味噌漬け
・銀杏

◇酢の物
・鰻ざく

◇お凌ぎ　
・百合根　
・雲丹　
・安康出汁のジュレ

◇揚物
・玉蜀黍
・万願寺唐辛子　小柱とすり身

◇向付
・あこうのあらい

◇お椀
・渡り蟹真薯

◇焼物
・白甘鯛

◇炊き合わせ
・鰊茄子

◇土鍋ご飯
・牛時雨煮
・鮭ハラス

◇水羊羹

お酒
・生ビール
・千歳鶴　秋ひぐま
・醴泉　特別純米

次は冬、蟹の季節です. 楽しみですね.

ごちそうさまでした.

新いくらの飯蒸し　宝石のような美しさと美味しさ

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前菜です。肝を挟んだ秋刀魚が美味。

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鰻ざく。パリっと焼いた鰻にさっぱり酢の胡瓜が寄り添います。

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安康の出汁のジュレが雲丹と百合根を優しく包みます。

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天ぷら。玉蜀黍は甘く、万願寺とうがらしは中にすり身を忍ばせていました。

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あこうです。あらいになって身が締まってます。

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渡り蟹の真薯。透き通った吸い地にため息かでます。

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白甘鯛　旨味の凝縮です。

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一年ぶりの再会の鰊茄子。

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牛時雨煮

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ツヤツヤご飯

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2025/09/30 更新

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28回目

2025/06 訪問

夜の点数：4.5
- ［料理・味5.0
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

水無月の味享

2025年6月の夜です.

この日は西新橋で夕食ということで夕方サラリーマンでごった返す新橋駅のSL広場を抜けてお店に向かいます. いつものように暖簾をくぐって、見慣れた狭いカウンター席の中でも今夜はご主人の前に着席です.

慣れたこのビルも取り壊しの話が進んでいるようで移転先を決めないといけないらしいけど、ご主人の気持ちの中ではどうなってるんでしょう. 話を振るといつも笑顔ではぐらかされます.

さて6月となり鮎も始まった今回、いつものように華美な飾りを好まないご主人の真摯な料理を堪能しました.

新顔のスナップエンドウのすり流しで火照った体を落ち着かせた後に、お馴染みの白だつの吉野煮に舌鼓を打ちます. 程よく味を含ませて歯応えも残した白だつは丁寧な仕事なしには味わえません.

この季節の定番雲丹茄子田楽も口の中で蕩ける雲丹と味噌、それに茄子のとろりとした感じがたまりません. 一番好きな炊き合わせはがんもどきが出て来ました. しっかり味を含んだがんもどきです.

やはり心が落ち着く美味しい料理の数々でした. 次は秋です.

この日のコースは以下の通りです.

◇先付
・スナップエンドウのすり流し
・潤菜

◇前菜
・白瓜胡麻和え
・茗荷寿司に甘鯛
・鱚とうてな

◇お凌ぎ
・白だつの吉野煮

◇お凌ぎ
・雲丹茄子田楽

◇お造り
・赤貝
・わけぎ

◇揚物
・玉蜀黍
・万願寺唐辛子の毛蟹詰

◇お造り
・鯛

◇椀物
・鱧
・新玉葱

◇焼物
・稚鮎

◇炊き合わせ
・がんもどき
・さやえんどう

◇土鍋ご飯
・牛時雨煮
・お新香
・鮭ハラス

◇水羊羹

お酒
・ハイボール
・日日　京都
・夏純吟よこやま　長崎
・雁木　夏辛口純米　山口

ごちそうさまでした.

スナップエンドウのすり流しと潤菜

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前菜　

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白だつの吉野煮

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雲丹茄子田楽

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赤貝　中にはわけぎ

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玉蜀黍と万願寺唐辛子の揚物

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鯛

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鱧と新玉葱のお椀

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琵琶湖の稚鮎　

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まだ小さいけどしっかり鮎

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炊き合わせ

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2025/06/27 更新

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27回目

2025/04 訪問

夜の点数：4.6
- ［料理・味5.0
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク- ］
￥50,000～￥59,999

/ 1人

春の味享

2025年4月の夜です.

この日は西新橋で和食を堪能するために、サラリーマンが大勢集う新橋駅前SL広場を抜けて歩きます. 前回が12月ですから4ヶ月が経ちました.

蟹も終わってそろそろ筍が出てくるんじゃないかな、真鯛も旨い頃のはず、などと着く前からあれこれ食べたいものを目の前にした気分. 予約の6時ちょっと前にお店に到着です.

ハイボールで喉を潤してお腹も準備万端、この日もご主人の実直な性格を表すような、華美ではなく無駄を削ぎ落として輪郭をはっきりさせた味わいの料理を堪能しました. 毎年ちょっとずつ料理に新作が入ってきていますね.

この日の料理は以下の通り.

◇若竹汁
シャキシャキした筍にほんのりしたわかめと木の芽の組み合わせですが、それを支える蛤出汁も旨い.

◇前菜
・空豆
・蛤煮凝り
・甘海老昆布〆
空豆は胡麻ペーストを塗って炙ってあります. そして新作の蛤煮凝り. 煮凝りの中にはしっかり蛤本体も入って蛤が凝縮されています. どうやって作ったんだろ.

◇筍
やっぱり筍が来ました♪ この日の筍は京都大原の白子筍だそうです. 皮ごと焼いて蒸し焼きにした筍を今年は煮切りでいただきます. 去年は塩だったな. みずみずしくて水分が口中に迸ります. うんまい.

◇穴子と花山椒の湯葉巻き
火が入ってカリッとした湯葉と穴子が香ばしい.

◇毛蟹と独活
これはもうそのまんま美味しい.

◇天ぷら
・白魚
・芹
・蕗の薹
天ぷら3種は白魚の甘さ、山菜の苦みがほんのり. 春ですねぇ.

◇お造り
・真鯛
鯛は明石です. 肉厚な身の歯応えが素晴らしい.

◇お椀
・海老真薯
白身魚と海老味噌の真薯です. 海老味噌のコクが鰹の一番出汁と合います.

◇焼物
・金目鯛の柚子幽庵焼き
腹の部分で脂がのった柔らかな金目鯛を幽庵地に漬けてあります. 美味しさにただただ目を細めるばかり.

◇炊合
・湯葉
・蕨
甘い味付けに蕨と湯葉がよくあいますね. 味享さんで好きな炊き合わせの一つ.

◇鉄鍋ご飯
・牛時雨煮
・鮭ハラス
ご飯は一膳目を牛時雨煮、二膳目を鮭ハラスで. どちらも当然大盛りを所望.

◇水羊羹

お酒
・ハイボール
・桜おりがらみ19 純米吟醸
・森嶋　ひたち錦　純米吟醸しぼりたて生

次は鮎の季節かな.

ごちそうさまでした.

若竹汁

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前菜3種

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黒く焦げた皮の間から湯気が上ります

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筍です

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穴子の湯葉巻き

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毛蟹と独活

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白魚天ぷら

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芹と蕗の薹の天ぷら

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明石の真鯛です. 肉厚！

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海老真薯のお椀

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金目鯛柚子幽庵焼き

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湯葉と蕨の炊き合わせ

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鉄鍋ご飯

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鮭ハラス

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水羊羹

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2025/04/11 更新

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26回目

2024/12 訪問

夜の点数：4.6
- ［料理・味5.0
- | サービス4.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

冬の味享

2024年12月の夜です.

この日は西新橋で和食ディナーです. 年の瀬で賑わっている新橋駅SL広場を通り抜けてお店に急ぎます.

カウンターに座ってご主人に挨拶して食事をしながら世間話も進みます. ビル建て替えの話もあって移転先を相変わらず探しているとか. これだけのお店に釣り合う物件もそう簡単には出てこないでしょうからご主人も大変そう.

でもこの狭いカウンター席も通えば愛着が何となく出てきますねなんて話をしながら今年最後の味享さんを堪能しました.

この日のコースは以下の通りです.

◇海鼠腸の飯蒸し
一品目は飯蒸し. 蒸した餅米が胃を温めてくれます. 海鼠腸の塩気がお酒を呼び込みます.

◇前菜
・百合根
・茄子のウテナ　胡麻和え
・茹で銀杏
・梭子魚の一夜干しの炙り
・鶉の卵
・枝豆
茄子のウテナは久しぶりに食べました. 茄子のヘタに手間暇かけて食べさせるのは京味の流れを汲んだお店くらいかもしれません. 他の品も手をかけていて前菜だけでチビチビお酒が飲めちゃう.

◇お凌ぎ
・海老芋饅頭のあられ揚げ
裏漉しした海老芋も旨いですが、中に仕込んだ車海老が嬉しい不意打ち. そしてトロッとした生姜餡の刺激で箸が進みます.

◇香箱蟹
兵庫香住の香箱蟹. 身だけでなく内子外子と蟹味噌までのってます. やっぱり季節一回は食べたい香箱蟹、美味しかった. 土佐酢もいい塩梅.

◇揚物
・河豚唐揚げ
身が肉厚な河豚唐揚げに手掴みで齧り付きます. 身はジューシーだし下味がついた肉は歯応えがあって旨味があります.

◇お造り
・明石の鯛
・昆布森の雲丹
明石の海を泳いだ筋肉質の鯛はクニっとしたら歯応えと噛んで出てくる旨味が最高.

◇お椀
・昆布舟
・大黒しめじ
・春菊
利尻昆布を使った昆布舟から昆布の味が染み出していく仕掛け. 最初は淡い味ですけど徐々に昆布の味が強くなっていきます. しめじと春菊を食べて最後に昆布舟を齧って昆布の味を楽しむのも面白い.

◇焼物
・九絵の実山椒タレ焼き
肉厚な身にかぶりつくと九絵の旨味が広がります. 皮目はパリッとしていて脂の旨味も素晴らしい.

◇炊き合わせ
・鰊茄子
味享さんの炊き合わせで1番好きかも. 鰊の脂を茄子が出汁と一緒に吸って美味しく仕上がってます.

◇土鍋ご飯
・牛時雨煮
・鮪胡麻和え
普段は鮭ハラスでしたがこの日は鮪胡麻和えが出て来ました. 熱々土鍋ご飯の上にのっけて自家製鮪丼にしていただきます.

◇甘味
・水羊羹

お酒
・ハイボール
・而今　特別純米　にごり酒

今年も鰊茄子が食べられて良かった. 来年もまた通います.

ごちそうさまでした.

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2025/01/05 更新

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25回目

2024/10 訪問

夜の点数：4.6
- ［料理・味5.0
- | サービス4.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク- ］
￥50,000～￥59,999

/ 1人

秋真っ盛りでした

2024年10月の夜です.

この日は西新橋で和食ディナーです. 2ヶ月ぶりですけど季節は完全に秋です. 夏とは違った食材で楽しませてくれるに違いないとこれまた期待大で訪問しました.

この日は一番乗りでご主人と軽く世間話で盛り上がります. どうやらこのビルを含めた再開発の目処が立ちつつあるようで、数年後に本当に移転するかもという話もありました. この狭いお店ともお別れでしょうか.

さて秋真っ盛りのこの日は期待通りの松茸が焼きとフライで出てきました. かじった時にエキスが滲み出る焼き、松茸の香りが芳ばしく立ち上るフライとどちらも甲乙つけ難い味わい.

ぐじ栗蒸しは数日前に別のお店でいただいたばかりですが、餡の味付けとかはやっぱりだいぶ違うんだなと面白い.

この日の土鍋ご飯は舞茸ご飯でしたが、おかず煮牛時雨煮だけではなく鮪の胡麻ソース和えまででていつも以上に充実の2時間でした.

この日のコースは以下の通りです.

◇前菜
・梭子魚
・銀杏　枝豆　百合根
・卵黄味噌漬

◇先付　
・ぐじ栗蒸し
・山葵餡

◇焼物
・松茸　岩手産

◇酢物
・雲丹
・湯葉
・たたきオクラ
・土佐酢ジュレ

◇揚物
・松茸フライ

◇向付
・鯛
・泥障烏賊

◇椀物
・渡り蟹真薯
・菊の花

◇焼物
・クエ

◇炊合
・小芋
・蛸
・南瓜

◇土鍋ご飯　
・舞茸ご飯
・牛時雨煮
・鮪胡麻和え
・鮭ハラスご飯

◇甘味
・水羊羹

お酒
・生ビール
・栄光富士純米大吟醸無濾過原酒黒狐
・仙禽あかとんぼ純米吟醸

次は冬に来ます.

ごちそうさまでした.

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2024/10/23 更新

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24回目

2024/08 訪問

夜の点数：4.6
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

夏の味享

2024年8月の夜です.

この日は4ヶ月ぶりに西新橋で和食となりました. 先月伺う予定が仕事で無理をお願いして1月ずらしていただきました. 夏真っ盛りではなくなりましたが、鱧や鮎はまだ出るだろうかと期待しながらの訪問です.

この日はカウンター席の真ん中に座らせてもらってビールで喉を潤してコースのスタートです.

期待通り鮎、鱧と食材が出てきて季節の定番もありで楽しめました. 毎年必ず食べられる料理があるのですが、毎回美味しくなったなと感じられるのは錯覚ではないでしょう. これはご主人の努力の賜物ですね.

この日のコースは以下の通り.

◇先付
・鮑とつくね芋のすりおろし
夏の一品目. すりおろしても鮑の風味はそのまんま. さっぱりしています.

◇前菜
・柳鰈の一夜干し
・梅干し鮨とぐじ
・白瓜の白和えに水前寺海苔
こちらも涼しげなガラスの器で登場. 梅干しの皮とシャリの間にはグジが忍ばせてあります. 夏らしい酸味です. 白瓜のコリコリも好きです.

◇お凌ぎ
・芋茎の吉野煮
定番ですね. 熱々ですけどシャキッとした食感と生姜の風味がいい感じ.

◇鱧
鱧は落としと炙りの2通りです. 炙って皮目の脂がとろけて香ばしくなった鱧もうんまい.

◇酢物
・雲丹
・湯葉
・土佐酢ジュレ
この雲丹と湯葉、酸味の組み合わせがたまりません. たたきオクラのねっとり感もいいアクセント.

◇揚物
・ゴールドラッシュ
・ホワイトショコラ
・アスパラガス
玉蜀黍は2種. ゴールドラッシュで甘くて美味しいと思っていたらそれを凌ぐホワイトショコラの甘さでびっくり. 初めて食べたかも.

◇お造り
・鯛
いつもながら味享さんの鯛は旨味が強く美味しい.

◇お椀
・鼈
・餅
鼈のお椀といえば鼈豆腐でしたがこの日は鼈そのものです. こちらの方がより荒々しさを感じます. 吸い地も普段より力強い.

◇焼物
・鮎一夜干し
干して水分が抜けて旨味凝縮. 頭からパリッといけます.

◇炊合
・蛸
・芋
・南瓜
いつもながら大好きな味享さんの炊合. 蛸やホクホクの芋、南瓜と最高でした.

◇土鍋ご飯
・牛時雨煮
・鮭ハラス飯
いつもように2膳とも大盛りを所望.

◇甘味
・水羊羹

お酒
・生ビール
・出雲富士　夏雲　特別純米　無濾過　島根
・雅楽代　鳴神　純米吟醸　新潟

ごちそうさまでした.

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2024/08/31 更新

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23回目

2024/04 訪問

夜の点数：4.6
- ［料理・味5.0
- | サービス4.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

2024年4月の夜です.

今夜は西新橋で夕食ということで味享さんに来ました. いつものようにカウンターの端だけどご主人の目の前という特等席で、包丁捌きや鍋の扱いを観察.

この日は4月ということで、狙い通り筍、それも炭火焼きが出てきました. 昨年も他の方々のレビューでこれを見て、是非とも食べてみたいと思った料理です. 皮ごと黒く焼けた筍の皮の中は瑞々しく爽やかな味でした. こういう季節ものは一回は食べたいものです.

この日のコースは以下の通り.

◇前菜
・白魚桜煮
・菜花お浸しと唐墨
・卵黄味噌漬けに百合根
春ということで華やかな一皿. 白魚は桜が薫り、蕾に見立てた卵黄はねっとりとした食感. こういう季節の魅せ方には一日の長があります.

◇焼物
・筍　炭火焼き
今年こそ食べられるかもと思ってましたが狙い通りです. 筍は京都の南の方と仰ってました. ふわっと漂う香りもよく、えぐみもない美味しい筍でした.

◇小鉢
・グジの道明寺仕立て　
・山葵餡
器の蓋を開けたら道明寺！と思ったら中はグジです. 山葵餡の辛味が全体をピリッと引き立てます.

◇和え物
・赤貝
・蛍烏賊
・分葱
シャキシャキの分葱に貝と蛍烏賊と酢味噌を混ぜ混ぜ.

◇揚物
・白魚　宍道湖
・芹
揚げてほんのり甘い白魚とわずかに苦くシャクっとした芹の天ぷら

◇向付
・真鯛
明石の真鯛です. 噛んだ時の弾力と旨味はピカイチ.

◇お椀
・筍豆腐
・蕗
味をたっぷり含ませた筍豆腐です. 上には蕗を綺麗に並べてます. 吸い地は控えめで筍の味が引き立ってますね.

◇焼物
・金目鯛味噌漬け
・空豆
しっかりと味噌が染み込んだ金目鯛は皮を胡麻油でカリッと仕上げてます. 味噌漬けの旨味爆発の金目鯛でした.

◇炊き合わせ
・湯葉
・揚げ蕨
この湯葉と揚げ蕨の炊き合わせは私の好物. 強めに味を含ませた蕨がたまりません.

◇ご飯
・牛時雨煮
・鮭ハラス
ご飯は1膳目も2膳目も大盛りを所望. 軽く小山ができました.

◇甘味
・水羊羹

お酒
・ハイボール
・仙禽　UNAITED ARROWS 栃木
・紀土　春の薫風　純米吟醸　和歌山
・黒とんぼ　生酛　純米　神奈川

いつものことながら大満足. 次は初夏に来ます.

ごちそうさまでした.

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2024/04/24 更新

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22回目

2024/02 訪問

夜の点数：4.6
- ［料理・味5.0
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

初春の味享

2024年2月の夜です.

この日は西新橋で夕食ということで、新橋駅前のSL広場を抜けて急ぎます. 年末以来2ヶ月ぶりですが、季節は進んだり戻ったりを繰り返しつつも春が近いですから何が出てくるかと楽しみです.

いつものようにカウンターの中でもご主人の手元がよく見える特等席に座って料理を迎えました. ちょうど気温が下がった日でしたが、温かい粕汁で始まるのがご主人のおもてなしでしょう.

昨年はこの季節に来られなかったので2年ぶりとなる初春の味享でしたが、筍や蛤など早くも春の訪れを感じさせるメニューを楽しめました.

この日のコースは以下の通りです.

◇前菜
・粕汁
ほかほかと胃も体も. 温まって来ました.

◇お凌ぎ
・蛍烏賊
・唐墨
・菜の花
・鰯
・黒豆
黒豆なんて正月の名残から菜の花や蛍烏賊まで季節のいいところ取り. シンプルに見えるけどどれも手を掛けたもの.

◇焼物
・鰤の照焼
脂がのった鰤. 香ばしい匂いと旨味の合わせ技ですね.

◇芋茎
芋茎の吉野煮は定番料理ですね. シャキシャキっとした味に葛のとろみの組み合わせ. 生姜がアクセント.

◇揚げ物
・新筍に甘鯛挟み揚げ
・芹の天ぷら
鹿児島の新筍が出ました. 口の中に甘鯛の旨味と筍の香りが広がります.

◇向付
・メジマグロ
富山新湊のメジマグロ. メジとは思えないくらいの脂と旨味.

◇椀物
・蛤真薯
・芽蕪
蛤真薯に合わせるのは羽子板の羽根に見立てた芽蕪.

◇焼物
・伊勢海老幽庵焼き
・聖護院蕪おろし
・千社唐
幽庵焼きに温かい蕪おろしをトッピング. 寒い日に合わせたのかな. 付け合わせの千社唐は初めて食べました.

◇炊き合わせ
・真鴨治部煮
・淀大根
・京菊菜
シンプルな料理の組み合わせですが手間を掛けて美味しく仕上げてます. 味享さんの炊き合わせが一番好きです.

◇土鍋ご飯
・牛時雨煮
・鮭ハラス
土鍋ご飯はいつもの通り2種類. 1膳目の時雨煮はいつ食べても絶品です. 2種類とも大盛りを所望.

◇甘味
・水羊羹

お酒
・生ビール
・日日　京都
・森嶋　純米吟醸　美山錦　茨城
・みむろ杉　特別純米　奈良

ごちそうさまでした.

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2024/02/27 更新

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21回目

2023/12 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP4.0
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

年の瀬でほっこり和食

2023年12月の夜です.

新橋SL広場はイルミネーションが輝き人がいっぱい. そんな雑踏を掻き分けて西新橋のお店に向かいます.

18時ギリギリにお店に飛び込むと、あれ？普段よりお盆の数が少なく席間が空いている. ふと見ると隣は人形町の日本料理屋の若手主人. どうやらこの回は若手の料理人の集まりみたいで、私は端っこで皆さんの会話を楽しく聴きながらの食事となりました.

皆さんなかなか勉強熱心で味の付け方とかの質問が飛び交い、私もほー、と思いながら聞いてました.

さてこの日のコースは以下の通りです. 今年一年通った最後に心身満たされた食事でした.

◇このわたの飯蒸し
海鼠腸の塩気とモチモチ餅米の食感がいい塩梅.

◇お凌ぎ
・ばちこ
・柿なます
・伝助穴子白焼き
・梭子魚
・クワイチップス
お酒のアテ勢揃いという感じ. ばちこなんてそうですが、柿なますも地味ながらいい味です.

◇鮟肝豆腐
鮟肝の旨味がしっかり閉じ込められてます. 鮟肝単体ほどの主張はないですが、餡と生姜を纏って上品な味.

◇せいこがに　越前
身に内子外子と山盛りのせいこがに. それぞれ旨いんですけどかけてある土佐酢がまたいい味なんですよ. 思わず日本酒が進んでもうお代わり.

◇海老芋
出汁で炊いてから葛粉で揚げた富田林の海老芋. 外目はサクッと中はホクホクです. この絶妙な甘さは火入れと出汁の塩梅ですね.

◇鯛　明石
お造りは鯛. 旨味もあるけどこの弾力は朝締めなのかな.

◇お椀
・昆布船
・京壬生菜
・大黒しめじ
昆布船に椀種をのせたお椀. 徐々に昆布船の出汁が出て味が変わるみたい. 私はその前に昆布まで食べちゃいましたけど.

◇真魚鰹　味噌漬け
味噌の漬かり具合とか言うことない味です. これは経験がもの言う味でした.

◇蕪と車海老
炊き合わせは京蕪に車海老を詰めたもの. 出汁の感じとか味享さんの炊き合わせが1番好きです.

◇土鍋ご飯
・牛時雨煮
・鮭はらす
土鍋ご飯はいずれも大盛りを所望. 一膳目はツヤツヤ白ご飯を牛時雨煮で、二膳目は鮭ハラスをお供に大満足.

◇水羊羹

お酒
・生ビール
・仙禽　雪だるま　にごり酒　栃木
・宝剣　純米　広島
・文佳人　辛口純米　高知

ごちそうさまでした.

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2023/12/29 更新

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20回目

2023/10 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP4.0
- | 酒・ドリンク- ］
￥50,000～￥59,999

/ 1人

旬の松茸と地味でも旨い料理の組み合わせ

2023年10月の夜です.

この日は新橋の味享さんに2ヶ月ぶりの訪問です. お目当ては焼き松茸に松茸フライ. 昨年も合わせて一本をいただき至福の時間でした. 特にフライをイカリソースで食べるのをこちらで覚えて楽しみにしています.

さて6時に入店してご主人にご挨拶. いつものようにビールを飲みながらこのわたの飯蒸しでコースがスタートしました.

松茸についつい目がいく構成でしたが、炊き合わせの鰊茄子とかぐじの栗蒸しとかご主人の腕を活かした一品の程よい味わいが口に合います. 次はずわい蟹のシーズンかなぁ.

この日のコースは以下の通り

◇前菜
・このわたの飯蒸し
このわたの程よい塩味で最初からお酒が進みます.

◇お凌ぎ
・笹鰈　
・梭子魚炙り　
・ほうれん草軸　
・うてな　
・ばちこ　
・銀杏
うてなはすっかり好物になりました. 茄子のヘタ以外にもほうれん草の軸が出てきました. こういう食材も美味しく食べさせようという姿勢は京味譲りですね.

◇焼き物
・松茸　岩手産
松茸の薫りが鼻腔を刺激します. 松茸汁と酢橘のコンビネーションはたまらん.

◇蒸し物
・ぐじ栗蒸し　山葵餡
栗のほっこりした甘さになぜか山葵餡のピリッとした辛さが合います.

◇蒸し物
・雲丹と百合根　
・クエと鯛中骨出汁のジュレ
雲丹の下に百合根が潜みます. 魚介の旨味たっぷりのジュレに悶絶.

◇揚げ物
・松茸
細かい衣を纏った松茸フライ. やっぱりイカリソースとの組み合わせは最高.

◇お造り　
・ふえ鯛　三重　
・縞海老
この日豊洲に一本しか入らなかったふえ鯛. 脂ののりと旨味のバランスが最高です.

◇お椀
・渡り蟹真薯
・菊
菊の飾りが季節を感じます. 重陽の節句ですね.

◇焼き物
・クエ味噌漬け
程よい味噌の味です. こういう塩梅は外しません.

◇炊き合わせ
・鰊茄子
この季節の楽しみの一つだった鰊茄子. 出汁をしっかり吸った茄子とほろほろ鰊にほっこりします. これが食べられて良かった.

◇松茸ご飯
蓋を開けると立ち上る松茸の薫りにノックアウト. 贅沢なご飯でした.

◇いくら親子丼
親子丼でもこっちは鮭の親子丼. 炊き上がった熱々ご飯にいくらを混ぜ込んでいきます. 潰れたいくらの汁がご飯に染み込んでいます. 添えた鮭をのせてほぐすと鮭の旨みも滲み出ます.

◇水羊羹

ごちそうさまでした.

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2023/11/02 更新

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19回目

2023/08 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP4.0
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

晩夏の味覚

2023年8月の夜です.

今夜は新橋で夏の終わりの和食を楽しみに来ました. ついこの間は鮑が始まった時でしたが、もう鮑もおしまいの時期. あっという間です.

広いとは言い難いカウンター席についてご主人にご挨拶. 話をするともう開店してから5年が経つとか. 京味の亡き西翁の流儀に忠実にここまで来ていますが、徐々にその京味の道を外さずに独自の仕事も取り入れています.

この日も食材を無駄に重ねることはなく、シンプルな味からの掛け算で構成された料理を堪能しました.

次は秋ですね. また来ます. この日のコースは以下の通りです.

◇先付
叩いたオクラと雲丹の冷製. 適度な粘りでつるんとした喉越し. 出汁もいい塩梅.

◇お凌ぎ
・茗荷と甘鯛の鮨
・白瓜
・鱧のつけ焼きとうてな
甘酢の鮨は季節によってネタが変わりますがいつ来てもほっこりする味. 鱧の上のうてなは茄子のヘタです. そんなところも美味しく食べさせる、京味の腕ですね.

◇芋茎吉野煮
定番ですね. シャキシャキの食感が爽やか.

◇お造り　淡路の鱧
・落とし
・焼き締め
鱧は2通りの食べ方. 定番の落としもいいけどレアを皮だけ炙った焼き締めのプリプリ感もいい.

◇茄子田楽　葛きり
茄子田楽は周りを葛きりで巻いています. くにっとした食感がアクセントです.

◇鮑と玉蜀黍の葛粉揚げ　
鮑は口に入れた時の香りと食感がたまらん. 玉蜀黍も火が入ってしゃくしゃくした小と抜群の甘さですね.

◇お造り　
・鯛
・つぶ貝

◇お椀
・鼈玉子豆腐
椀種の鼈に合わせるのは鼈出汁. 鼈の旨み凝縮のお椀.

◇焼物
・太刀魚　
竹岡で揚がった太刀魚. 火入れがふんわりとしたたまらない味を演出. この太刀魚は旨かった.

◇炊き合わせ
・石川芋
・蛸玉じめ
・くだ牛蒡に穴子
味享さんで一番好きな炊き合わせ. 出汁を含んだ芋や牛蒡の美味しさと言ったらない.

◇土鍋ご飯
・牛時雨煮
・お新香
ツヤツヤご飯に合わせる牛時雨煮は絶品. ご飯とともに時雨煮もおかわりしたい.

◇鮭ハラスご飯
次は鮭ハラスご飯. 脂がのった鮭でした.

◇水羊羹

お酒　
・生ビール
・伯楽星　純米吟醸　宮城
・雁木　雄町　山口

ごちそうさまでした.

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2023/09/04 更新

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18回目

2023/06 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP4.0
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

鮑始まった

2023年6月の夜です.

この日は新橋で夕食です. 目指すは味享さんです. 6月になって鮎も解禁、鮑もシーズンを迎えましたのであの鮑の唐揚げも食べられるのかの店へ向かう足取りも軽くなります.

定刻18時ちょっと前にお店に到着. いつも1人ということでご主人のまな板の前が定位置になってきました.

軽く挨拶したあとにコースが始まります. 1人なのでのんびりですけど、たまに隣が京味からの常連さんだったりすると昔話に耳をそばだてるのも楽しいお店です.

この日の一通りは以下の通り.

◇先付
・茗荷寿司
・鱧のつけ焼き
・隠元
茗荷の下は白甘鯛. 先付にこういう変わり寿司が出てくるけどどれも一工夫あって美味しい.

◇茄子素麺に三田の潤菜
片栗粉を塗して茹でた千切り茄子だが、プルプルの食感が絶妙. この季節必ず出てくるけど粉の付け方のコツがあるらしい.

◇無花果田楽
無花果の穏やかな甘さに田楽味噌が相性よい. 無花果がトロッとしていて美味しいよね.

◇蓮根饅頭
新蓮根は繊維質を残していて口に入れるとシャクシャクします. 奥まで食べ進むと蒸して柔らかい雲丹. 外と内の対比が素晴らしい.

◇毛蟹と芋茎の土佐酢ジュレ
京味系でお馴染みの芋茎はここで出てきた. シャキシャキ食感はいつ食べてもいいですね.

◇鮑と玉蜀黍の天ぷら
シーズンの目玉の一つ. カラッとした鮑は香りが食欲をそそります. 噛み締めた時の旨味も素晴らしい.

◇お造り
・スマ
・星鰈
スマって鮪の仲間だっけ. 某水族館の巨大水槽の回遊魚が次々に死んでしまった時に最後まで残ったのがスマだったような. そんなのとは関係なく旨いです.

◇お椀
鮎魚女
淡白だけど旨味を持った白身. 揚げても美味しいけどこの食べ方もいい. 吸い地も安定.

◇鮎
珍しく頭と骨を外して提供されました. なかなか釣りの良いのが揃わないとご主人がぼやいてましたね. 身はふっくらですがそのせいかちょっと味はぼやけ気味.

◇炊き合わせ
・賀茂茄子
・石川小芋
・隠元
やはり味享さんの炊き合わせは美味しい. 出汁のバランスがいいと思うけどご飯前にほっと安心できる味. 賀茂茄子とかお代わりしたかった.

◇鉄鍋ご飯
・牛時雨煮
・お新香
量を聞かれるけど当然ここは大盛りで. ツヤツヤご飯は甘味があって旨い.

◇鮪漬け丼
沖縄の鮪らしい. それはともかく夏の鮪だけどこれも満足.

◇水羊羹
最近はわらび餅ではなくこちら. ペッタンペッタンという音が聞こえないのは寂しいけどこちらも旨い.

お酒
・ビール
・宝剣　純米酒　広島

変わらず大満足の味でした. 次は鱧かな.

ごちそうさまでした.

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2023/07/13 更新

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17回目

2023/04 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP4.0
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

春に彩られた皿

2023年4月の夜です.

この日は新橋で和食の予定. だいぶ日が長くなって明るい新橋の広場を抜けてお店に向かいます.

前回は秋でした. 冬もと思っていましたが予約のタイミングの時にはすでに満席とのことで半年ぶりの訪問になります.

暖簾をくぐると感染症の流行が収まったこともあり席間に垂れ下がっていたビニールカーテンは撤去されていました. 店内の見通し、風通しがよくなってこれは良い.

春らしい食材が盛りだくさんのコースとなっておりました. 蛤の旨味たっぷりで肉厚の身もかみごたえある蛤汁でスタートし、先付には甘さがぎゅっと詰まった空豆や花山椒をまぶした桜鱒. 天ぷらの白魚のふっくらとした身も春ならではですね.

この日の料理で一番は焼物の金目鯛でした. 銚子の金目鯛を味噌漬けにしてから炙っていますがこれは美味かった.

手間を惜しまない丁寧な仕込みは京味で叩き込まれたものなのでしょう. いつ来ても安心して過ごせるカウンター席です.

この日の一通りは以下の通り.

◇蛤汁
◇先付
・蛍烏賊　
・空豆の蜜煮　
・桜鱒に花山椒
◇芋茎の吉野煮
◇酢の物
・赤貝
・土佐酢煮凝り
◇天ぷら　
・白魚
・芹
◇お造り
・鯛
・河豚
◇お椀
・アイナメ
・菜の花
◇焼物
・金目鯛
◇炊き合わせ
・湯葉と蕨
◇土鍋ご飯
・牛時雨煮
・鉄火丼
◇わらび餅

また季節を変えてきます.

ごちそうさまでした.

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2023/04/27 更新

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16回目

2022/09 訪問

夜の点数：4.1
- ［料理・味4.0
- | サービス4.0
- | 雰囲気4.5
- | CP4.0
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

秋の味享

2022年9月の昼です.

ちょっと気温が下がる様になった都内の夜、新橋駅のSL広場を抜けて今夜のお店に急ぎます.

秋も深まって季節の食材が美味しくなってきた頃、特に松茸の季節ですからご主人がどんな風に仕立ててくるのか楽しみです.

今宵も狭いですけど8席のカウンター席は満席でスタートしました.

肌寒くなった気温に合わせて先付は温かい物となり渡り蟹に菊花を散らせてあります. これで胃袋を温めると次は秋らしい盛り付けの八寸です. 炙ったカマスに味噌漬けにした卵黄がまた旨い. ここで思わず日本酒に切り替えます.
　
定番の芋茎もシャキッとしていて美味しく、雲丹に鱧の骨で出汁をとったというジュレをかけた一品も旨味を重ねた一品でした.

前半のクライマックスは松茸フライ. 岩手で採れた松茸をフライにして塩かイカリソースでいただきます. 塩もいいのですが、イカリソースとの相性がまた抜群ですね.

今日のお椀は鱧松鍋. 傘が開いた松茸からは旨い出汁がでるということでしたが、これはわたしが濃い味が好みということを差し引いてもちょっと薄かったかも. その分鱧は美味しかったですが.

焼物は黒むつ. しっとりしていてこれは旨いですね. 付け合わせのセロリの漬物が舌のリフレッシュにちょうど良い. そして一番楽しみな炊き合わせは茄子に鰊. 出汁が染み込んだ茄子にやわらかい鰊は心が和みます. 上にちょこんとのったうてなも変わらずです.

そして土鍋ご飯に牛時雨煮と鮭ハラスご飯でお腹を満たし水羊羹でフィニッシュ.

お椀の鱧松鍋がちょっと案外な味. 松茸を楽しみにして来ていたのでちょっと残念でしたがその他は概ね満足.

次回は来年となってしまい、予約日を首を長くして待つことになりそうです.

ごちそうさまでした.

この日の料理は以下の通りです.

◇渡り蟹の菊花仕立て
◇カマス　枝豆　卵黄味噌漬け
◇鱧
◇芋茎吉野煮
◇雲丹
◇松茸フライ　銀杏
◇アコウ
◇鱧松鍋
◇黒むつ
◇久世茄子と鰊
◇土鍋ご飯
◇鮭ハラスご飯
◇水羊羹

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2022/10/16 更新

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15回目

2022/08 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP4.0
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

晩夏の味享

2022年8月の夜です.

暑さがひと段落した日の夜、新橋駅前広場を抜けて内幸町の方へ向かいます. また夕方の新橋も活気が出てきましたね.

いつものように戸を開けてカウンターの一席に腰を下ろしてコースが始まります.

いつものように一品一品手間を惜しまない仕事で体に沁み入るような料理を魅せてくれますが、この日も夏の味覚で楽しませてくれました.

この日の一通りは以下の通りです.

◇雲丹おくら
冷製出汁をかけて. 雲丹とおくらとはお初の組み合わせ. 上品な味でスターターとしてぴったり.

◇天然鰻飯蒸し
気仙沼の海鰻を使った飯蒸し. パリッと焼いた鰻の旨味と米はやっぱり相性が良い.

◇鱧
鱧は湯引きせず皮目を炙っています. チョイレアでプリっとした美味しさ.

◇芋茎と毛蟹の吉野煮
これは京味系の鉄板メニュー. シャキッといただき芋茎の歯応えと出汁、生姜の風味の組み合わせは胃を温めてくれます.

◇鱧卵の煮凝り　
鱧の身はよく食べますが、卵、肝、そして浮き袋を食べたのは初めて. 鱧を余すことなく食べた感じですが、この浮き袋は面白い食感ですね下処理が大変だそうですが、それを厭わないのがご主人の素晴らしいところ.

◇鮑のかりんとう揚げ
カラッと揚がった鮑のクニっとした歯応えを楽しみ、さらには肝の苦味も堪能.

◇アコウのあらい
弾力と白身の旨味に溢れたあらい. 夏らしい一品.

◇お椀
・鼈玉子豆腐　
ちょっと生姜を効かせた吸い地に鼈玉子豆腐の旨味が溶け出していくのが良いですね. 鼈豆腐も鼈の雑味ない味がたまりません.

◇長良川鮎
多分今シーズン最後の鮎. ふっくらした焼き加減はちょっと好みとは外れますが、内臓の苦味まで堪能.

◇久世茄子　うてな黒胡麻炊き
炊き合わせは茄子に隠元. そして茄子のヘタまで胡麻で炊いて添えてあります. このうてなというヘタがまた味が良かった.

◇土鍋ご飯
1膳目はご飯のお供の牛肉時雨煮と香の物で. 2膳目は卵黄で卵ご飯.
さらに鮭はらすご飯まで計3膳堪能.

◇水羊羹　岩梨

今はない京味はきっとこんな料理だったんだろうなと何となく想像させる料理の数々でした. 季節を変えてまた来ます.

ごちそうさまでした.

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2022/09/20 更新

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14回目

2022/06 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP4.0
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

初夏の味享

2022年6月の夜です.

この日の夕食は新橋で和食. 6月になり食材が充実した季節になり、何が出るのかなと足取り軽くお店に向かいました.

新橋と言っても駅からは大通りを越えた少し静かなブロックにあってまだ明るい空を背景に灯りが灯る看板に風情を感じます.

さてこの日も狭い店内のカウンター席は満席. お隣さんグループは京味からの長い常連さんみたいで、ご主人との昔話を横で聞いているのもまた面白い.

さて6月になって献立は期待通り初夏の食材で彩られてます. かと言って高級食材ばかりというわけではありません. それも楽しいですが、足繁く通うなら飾り気の少ないこちらが好み.

この日の一通りは以下の通りです.

◇先付
・鮃と茗荷の鮨
・鮎一夜干し
・鱧

◇賀茂茄子素麺
茄子とは思えない食感ですね. ツルンとした外にシャキッとした中の歯触りが心地よい. 出汁の味もまた滲み入ります.

◇新蓮根饅頭
シャキシャキ食感を残しつつ蓮根の甘さに舌鼓を打ってたら中から雲丹が出てきました. 嬉しい不意打ち.

◇無花果田楽
無花果が田楽になるんですねぇ. 果物にしては控えめの甘さに味噌がベストマッチ.

◇芋茎
普段の芋茎の吉野煮に毛蟹の身をトッピング. 普段の出汁の味に毛蟹の旨味がプラスされてこれはアリ. シャキッとした芋茎の食感も相変わらずよいです.

◇天麩羅
・鮑
・玉蜀黍
・アスパラガス
鮑はクニっとした食感に旨味がプラス. そして玉蜀黍はゴールドラッシュを使っているだけあり火が通って甘み倍増です. アスパラガスの瑞々しさといい揚げ加減は素晴らしい.

◇お造り
・真子鰈
・金目鯛
鰈の季節になりました.久しぶりの真子鰈は独特の旨味が格別. 金目鯛も皮目の脂といい身の締まりが素晴らしい.

◇焼物
琵琶湖の稚鮎は小さく骨まで柔らかいのに頭から食べると内臓はしっかり苦くて鮎ですねぇ. 添えられた枝豆も味が濃い.

◇お椀
椀種は白甘鯛. 上品ながらもしっかりとした味で椀種としては最高. 吸い地もくっきりして美味しい.

◇炊き合わせ
厚揚げ豆腐に石川小芋と黒胡麻団子を挟んで揚げて炊いたもの. くっきりした出汁を含んだ厚揚げは優しい味わい. やはりこのお店の炊き合わせの味が一番好きです.

◇ご飯
・牛時雨煮
・お新香

◇鮭ハラスご飯
ご飯は鉄鍋で炊いたこしひかり. 合わせるご飯のお供はお新香に牛肉時雨煮. つやつやご飯にのっけて食べるこの時雨煮の旨いこと. 2膳目は鮭ハラスご飯. ジュっと脂と旨味が染み出してくる鮭がまたご飯にぴったり.

◇わらび餅

だいぶ人気で予約の間隔が空いてしまいそう.

ごちそうさまでした.

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2022/06/30 更新

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13回目

2022/03 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

初春の味享

2022年3月の夜です.

今夜は新橋の和食の名店で4ヶ月ぶりの食事. 晩冬というよりもう春という暖かさでどんな料理が出てくるか楽しみ. いつものように暖簾を潜り、ご主人との会話が楽しめるポジションに案内されました.

ふと隣を見ると、こちらもお一人客の男性が座っておられます. コロナ対策のビニルカーテンを通してなので一度見ただけでははっきり思い出せませんでしたが何処かでお会いしたことがあるような. 確か4年前のにい留さんでご一緒した方だったような.

記憶に自信が持てませんでしたが、料理が進み男性が懇意にしている鮨屋の話、ご出身地の話が出て確信. やっぱりxxxさんに違いない、と料理も終盤になったところで勇気を出して「失礼ですがxxxさんですよね」と切り出しました.

にい留さんの件を出したところ私のことも思い出されたようで、話が弾んで楽しいひとときでした. またいつかご一緒したいとずっと思っていましたので、思いがけずの再会でしたがそんなこともあるんですね.

さてこの日いただいた料理は以下の通りです

◇若竹汁
キレのある吸い地に鹿児島蒲生産の新筍に新若芽. 胃袋が温かくなり動き始めました.

◇お凌ぎ
・春子鯛の押し寿司
・炊いた飯蛸
・空豆
寿司を覆う葉先にまでご主人の心配りが光ります. ちょっと捻れを直して提供されました. 春子鯛の寿司には錦糸卵が挟んであって地味ながらしっかりした味. 空豆もほんのり甘い.

◇土鍋
京都の赤味噌をベースに柚子を混ぜ込んだ中に蛤と虎河豚白子を入れた土手鍋です. 蓋を開けた時に立ち上る香りだけで幸せになれそう. 途中から白子を崩して味噌に溶かして味変させるのも美味しかった.

◇・閖上の赤貝
　・天然うるい　山形
　・土佐酢煮凝り
赤貝は身も紐も合わせて頂きます. シャキッとした歯応えのうるいは現地のお爺さんしか生えている場所を知らないとか. 長生きしてもらわないと食べられなくなっちゃう.

◇揚げ物　
・島根県宍道湖の白魚　
・蕗の薹
ほのかに白魚の薫りがします. サクッとした衣にふんわりした身がうんまい. 蕗の薹もこの時期ならではの味覚. 苦味がたまりません.

◇お造り
・明石の鯛
口に入れた時の鯛の弾力は朝〆ならでは. くにくにした弾力を楽しめます.

◇お椀
・車海老真薯
・玉子豆腐
見た目の美しさもさることながら文句なしの美味しさですね. 真薯と玉子豆腐の組み合わせもまたうんまいです.

◇酒肴
車海老の頭の味噌が出てきました. 日本酒にピッタリでちびちびと楽しめます.

◇揚げ物
オコゼの唐揚げを紅葉おろしでパクッと. 添えられたのは芥子菜とアスパラの穂先の胡麻和え. この副菜がまた美味しかった.

◇炊き合わせ
鹿児島蒲生産の筍に湯葉と蕨の揚げ浸しの組み合わせ. いつもながらこの炊き合わせの美味しさにうっとり. 油を吸った蕨の美味さは絶品.

◇土鍋ご飯
・一膳め：牛時雨煮　香の物
・二膳目：鮪丼　下田産
久しぶりに鉄火丼でした. 鮭はらすもいいですが鉄火丼も捨てがたい.

◇わらび餅

お酒
・ハイボール
・天領　飛び切り　純米酒

この日も春に差し掛かった食材を堪能. 車海老真薯のお椀は亡き京味の西氏のスペシャリテだとか. 師から受け継いだものと自分で生み出したものを織り交ぜながら着実に進んでいるようです.

ごちそうさまでした.

若竹汁

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お凌ぎ

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蛤と虎河豚白子の土手鍋

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赤貝とうるい

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白魚と蕗の薹の天ぷら

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明石の鯛　弾力が素晴らしい

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車海老真薯のお椀

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車海老味噌

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オコゼの唐揚げ

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炊き合わせ

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食べたら福の字が

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土鍋ご飯　ツヤツヤ

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鉄火丼

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2022/03/17 更新

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12回目

2021/11 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

初冬の味享

2021年11月の夜です.

この日は新橋で冬の味覚を楽しもうとやって来ました. 前回は松茸を楽しんだ9月でしたが、今宵は蟹も解禁になりましたからきっと出るんじゃないかなと楽しみです.

狭い店内は今日は6人とちょっと余裕がある席間でビニールカーテンもおりています.

寒さが厳しくなってきた時期でしたが、京味の西氏に鍛えられたご主人が創り出す料理に心身癒されて温かくなった夜でした.

この日の一通りは以下の通りです.

◇蕪の摺流し椀
蕪の摺流しの中に天然なめこと白甘鯛の身が隠れています. 寒くなりましたから温かい料理からスタートするのはありがたい.

◇前菜
・カマス炙りに丹波栗の削りと山葵
・隠元と国産黒胡麻
・クチナシで色付けしたうずらの卵を柿に見立てて　中にばちこ
・銀杏

色をつけて柿に見立てたうずらの卵は見た目だけでなく中にバチコを仕込んでいて味もお見事. 細かい仕事まで手ぬかりありません.

◇香箱蟹　津居山
やはり出ました香箱蟹. 外子に少し強めに火を通してシャリっとした食感にするのが井上流. 土佐酢との相性も抜群で日本酒が進みます.

◇芽芋　吉野煮
出汁に生姜が溶け出して香りでも暖かくなれそう. シャキシャキした食感も定番ですね.

◇白海老と百合根　豆腐の白和衣
これもお馴染みの鯛の中骨の出汁のジュレに隠れた白海老. 甘く炊いた百合根と白和えと一緒になって上品な甘さです.

◇海老芋
ぬかで炊いてから味を含ませ、葛粉で揚げた海老芋. 手が混んでいるだけあって、ほっくりとなって慈悲深い出汁の味が染み込んでいます. これはお代わりしたかった〜.

◇お造り
・明石の鯛
・墨烏賊

朝締めの鯛の弾力は素晴らしい. 墨烏賊は隠し包丁がしっかり入っていてねっとり柔らかい.

◇お椀　白味噌仕立て　雲子に茄子　湯葉
冬になりお椀も白味噌仕立てとなり体の芯まで暖まりました. クリーミなー白味噌に雲子のトロッとした感じがぴったり.

◇焼物
九州玄界灘のクエの付け焼き. むにゅっとした弾力に魚の筋肉を感じます. 付け合わせは天然のムカゴ.

◇炊き合わせ　
京かぶらの中は車海老. ほっくりしたかぶらに海老の旨味が染み込んでいます. 合わせたのは京菊菜. 鯛の中骨出汁を含んで味わい深い.

◇鉄鍋ご飯　牛時雨煮
白いご飯に牛時雨煮をのっけて食べるのが最後の楽しみ. ここの時雨煮は絶品です.

◇ハラスご飯
この2回は鉄火丼ではなく鮭ハラスご飯. 味がしっかりして脂ものった鮭と白飯の相性は抜群.

◇わらび餅
　
今年最後の味享も季節の味覚を存分に楽しみました. 通うたびに新しい驚きがあるお店です. 来年もよろしくお願いします.

ごちそうさまでした.

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2021/12/18 更新

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11回目

2021/09 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

長月の味享

2021年9月の夜です.

2ヶ月ぶりの新橋に来ました. 今夜は味享さんで秋の味覚を楽しむ予定ですが、昨年はどんな献立だったかなと振り返ってみれば主役はやはり松茸. これは今夜も楽しみと雑踏を抜けていきます.

お店に着くとすでにお2人の方が料理を楽しんでいらっしゃってすでに終盤戦'後から聞くと某三つ星フレンチのシェフだとか. どんな会話をしていたのか興味津々ですが間もなくお帰りになられました.

さてこの日も期待通り秋の味覚満載の2時間半でした. 松茸もそうでしたがびっくりしたのは炊合せ. それも添えられた茄子のヘタ. 京味の亡き西翁が食材を余すことなく使おうと調理されたそうですが、ただ使うのではなくしっかりとした美味しさです. ただただ脱帽.

この日頂いたコースは以下の通りです.

◇向付　　
（隠元の胡麻和え、毛蟹手毬寿司、鱧タレつけ焼き）　
隠元には国産胡麻を合わせて胡麻の風味豊かに. 手毬寿司の表面には梅干しの皮を被せてちょっと酸味をプラス. 鱧のタレつけ焼きはパリっと焼けている上に濃厚なタレが美味い.

◇無花果
火を通してコクが出た無花果に合わせるのは田楽味噌. 食感は茄子に似てるし味噌の風味が無花果にぴったり.

◇縞海老
縞海老の下には百合根を炊いたものと豆腐. 食感としては茶碗蒸しに近い. ジュレは鯛の中骨から取った出汁でこのジュレがまた美味しい.

◇芋茎　吉野煮
寒くなってきた中で温かい吉野煮. シャキシャキした芋茎に生姜と出汁が染み込んでます. 調理に手間がかかる芋茎ですがその分だけ美味しくなってます.

◇揚げ物
この日の揚げ物は松茸と玉蜀黍に新銀杏. 秋ですね. 松茸は岩手産. フライになって薫りがたまりません. 塩や酢橘もいいですが添えたソースで食べるのもなかなか良いですね.

◇お造り
お造りは鯛にのど黒. 弾力がしっかりした鯛に脂の美味しいのど黒です.

◇鱧松鍋
先月伺ったお店とはまた違った出汁の塩梅です. アツアツの出汁にくぐらせた鱧と松茸の旨さといったらたまりませんね.

◇焼物　
クエにはふっくらと火が入って塩気もいい塩梅です. 鮎以外で蓼が添えられるのは初めてですが悪くない味でした.

◇炊合せ
千両茄子を割ると中には鰊の身です. 鰊の旨味と出汁を茄子が吸っているので口の中に入れると思わずニンマリしちゃいます. 添えたのは素揚げして黒胡麻で炊いた茄子のヘタ. うてなというみたい. 食材を余すことなく使うという亡き西翁の方針が生み出した味ですがこれまた美味しい.

◇鉄鍋ご飯
〆は鉄鍋で炊いたご飯に牛時雨煮. 時雨煮をのせて白飯を口に入れる瞬間がたまりません.

◇ハラスご飯
この日は鉄火丼ではなくハラスご飯でした. いい鮪が入らなかったそうです. 上質な脂を含んだハラスの味がアツアツご飯にぴったり.

◇わらび餅

次は蟹の季節かな. 楽しみです.

ごちそうさまでした.

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2021/10/09 更新

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10回目

2021/07 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

文月の味享

2021年7月の夜です.

2ヶ月ぶりの味享さんです. 7月になり鱧もそろそろ美味しくなる季節. 鮎も鰻も出るだろうかと楽しみにして来ました.

カウンター席を天井から下げたビニルカーテンで仕切った席の1番端に座りました. 火の前でご主人の仕事が見える特等席です.

入店時は一品目の賀茂茄子素麺の調理の真っ最中. そろそろ味享といえばこれ、という料理が欲しいと日々工夫を凝らされているようです.

この日の一通りは以下の通りです.

◇賀茂茄子そうめんとじゅん菜
片栗粉をまぶした細切りの賀茂茄子を茹でて冷水で〆ることでトロトロの食感に. じゅん菜と賀茂茄子のトロトロ食感の組み合わせですね.

◇前菜
柳鰈の一夜干し　
鯛押し寿司に茗荷甘酢漬け　
群馬産茶豆

◇鱧しゃぶ
淡路島の鱧を出汁でしゃぶしゃぶに. 美味しくなってきた鱧が出汁を纏ってうんまい.

◇白だつ　吉野煮
シャキシャキした食感ですが、これも出汁を吸い込んでいい味になってます.

◇雲丹と百合根のゼリー寄せ
甘く炊いた百合根の上に余市の紫雲丹をのせて鯛の出汁ゼリーで合わせてます. この百合根が絶品でした.

◇鮑と玉蜀黍の葛粉揚げ
鮑はコリコリの食感でいつまでも噛んでいたい. 玉蜀黍は山梨のゴールドラッシュで蒸してから一旦冷凍する手間をかけてます. 甘さ抜群でした.

◇明石の鯛
塩〆にした鯛の身はむちっとした弾力があって鯛本来の美味しさにあふれてます.

◇海鰻と湯葉、玉葱のお椀
広島の海鰻の美味しさが直球で伝わってきます. 尾瀬の水を使っている出汁は徐々に鰻の脂を吸ってコクが出てきました.

◇鮎塩焼き
新潟府屋大川の鮎. ふっくらした身と肝の苦みが美味しかった.

◇炊き合わせ
車海老
石川小芋
いんげん
煮蛸
蕨の信田巻

優しい出汁を含んだ小芋、信田巻はいつも通りほっこりする味.

◇ご飯
つやつやのご飯は香の物と牛時雨煮で. 甘い時雨煮でご飯が進みます.

◇鉄火丼
〆は鉄火丼. 漬けにした鮪と中落ちが美味.

◇わらび餅
目の前でぺったんぺったんとこねた餅はきなこを付けなくてもそれだけで美味しい. でもきなこも美味しい.

夏の味覚を堪能した夜でした. 開店してまだ3年足らず. ご主人の努力もありこれから益々発展しそうです.

次は秋の味覚です.

ごちそうさまでした.

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2021/07/24 更新

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モグモグの実さんが投稿した味享（東京/内幸町）の口コミ詳細

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