-
◉八寸(2色のトウモロコシのすりながし、枝豆、新じゃがいもの酒盗和え、冬瓜とミニトマト、イワシと大根ときゅうり)
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◉名物サワラの藁焼き
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◉玉子豆腐とクエとじゅんさいのお椀
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◉長野天竜川「稚鮎の塩焼き」ハゼの葉のソース
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-
◉店舗外観
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◉ノンアルコールワインメニュー
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◉ドリンクメニュー
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◉日本酒メニュー
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◉日本酒メニュー
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◉まずは食前酒のサービスから。
※ノンアルコールの「白ワイン」か「梅酒」からチョイス
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◉毛蟹と湯葉、鼈甲餡（べっこうあん）がけ
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-
◉玉子豆腐とクエとじゅんさいのお椀
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-
◉玉子豆腐とクエとじゅんさいのお椀
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-
◉名物サワラの藁焼き
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◉左:醤油、右:塩
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◉八寸(2色のトウモロコシのすりながし、枝豆、新じゃがいもの酒盗和え、冬瓜とミニトマト、イワシと大根ときゅうり)
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-
◉八寸(2色のトウモロコシのすりながし、枝豆、新じゃがいもの酒盗和え、冬瓜とミニトマト、イワシと大根ときゅうり)
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-
◉八寸(2色のトウモロコシのすりながし、枝豆、新じゃがいもの酒盗和え、冬瓜とミニトマト、イワシと大根ときゅうり)
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-
◉夏越の祓(6月30日に半年の間に身についた罪や穢れを祓い、残り半年の無病息災を祈願する神事です。茅の輪くぐりや形代流しなどが行われます)
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◉新じゃがいもの酒盗和え
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-
◉長野天竜川「稚鮎の塩焼き」ハゼの葉のソース
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-
◉長野天竜川「稚鮎の塩焼き」ハゼの葉のソース
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-
◉煮物(熊本の赤茄子、うなぎ、山椒、キクラゲ)
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-
◉煮物(熊本の赤茄子、うなぎ、山椒、キクラゲ)
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◉『お米を4種の食べ方で』 : アルデンテ
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◉お茶碗
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-
◉『お米を4種の食べ方で』
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◉お漬物
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-
◉お漬物
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◉じゃこ
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◉『お米を4種の食べ方で』 : 炊き立て
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◉『お米を4種の食べ方で』 : 蒸らしあがり
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◉お味噌汁
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◉『お米を4種の食べ方で』 : おこげ
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◉マンゴーアイス
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-
◉マンゴーアイス
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◉デラウェアの杏仁豆腐
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◉デラウェアの杏仁豆腐
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◉アサヒプレミアム熟撰 ¥900-
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◉選べるお猪口
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◉美丈夫(びじょうふ) ¥900-(半合)
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◉美丈夫(びじょうふ) ¥900-(半合)
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◉美丈夫(びじょうふ) ¥900-(半合)
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◉生酛 純米酒 松の司 ¥1,000(半合)
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◉生酛 純米酒 松の司 ¥1,000(半合)
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◉生酛 純米酒 松の司 ¥1,000(半合)
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◉梅酒
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◉厨房
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◉厨房
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◉爪楊枝
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◉カウンター席後ろはオープンエアー
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◉テーブルセット
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◉厨房
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◉店舗通路
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◉店頭装飾
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◉店頭お品書き
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◉店舗外観
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◉店舗外観
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◉店舗外観
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◉店舗暖簾
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◉六本木ヒルズウェストウォーク5階案内
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◉六本木ヒルズウェストウォーク5階
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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
［最寄駅］
六本木駅→徒歩5分程度
※六本木ヒルズウェストウォーク5階
六本木ヒルズの喧騒から一歩離れた静寂の奥、ウエストウォーク5階にひっそり佇む名店「よし澤」。
一歩足を踏み入れた瞬間、まるで茶室のような凛とした空気が流れ、都会の雑音がスッと消える。
カウンター越しに広がるのは、料理人たちの静かで洗練された所作。
ここでは“おもてなし”が形式ではなく、呼吸するように自然に行われている。
スタッフの方々の対応は、まさにプロ中のプロ。
料理が進むたびにさりげない声かけと気遣いがあり、緊張感ではなく“心地よい高揚感”が続く。
食事中盤でお米の炊きあがり時間まで逆算したような流れの設計も見事。
もはや一皿一皿が“演出”である。
［本日のオーダー］※価格は全て税込表記
〈極上ランチ〉 ¥9,900-
◉まずは食前酒のサービスから。
※ノンアルコールの「白ワイン」か「梅酒」からチョイス
▶︎▶︎▶︎夏の訪れを感じさせる氷の演出。和のガラス器に注がれる瞬間、涼やかな風が吹いた気がした。
◉毛蟹と湯葉、鼈甲餡（べっこうあん）がけ
▶︎▶︎▶︎とろける湯葉に甘みと旨みが凝縮された毛蟹が絡み、濃厚な鼈甲餡が全体を包み込む。
紫蘇の花と山葵の香りが全体を引き締め、序章にしてクライマックス。
◉玉子豆腐とクエとじゅんさいのお椀
▶︎▶︎▶︎まるで「涼」をすくって口に運ぶよう。クエの上品な旨味、ぷるぷると弾けるじゅんさい、そして澄んだ出汁。五感が清められる一杯。
◉名物サワラの藁焼き
▶︎▶︎▶︎“香ばしさの極致”。火入れの妙、藁の薫香、そしてしっとりとした身。
名物と呼ばれる所以を、確かに舌が理解していた。
◉八寸(2色のトウモロコシのすりながし、枝豆、新じゃがいもの酒盗和え、冬瓜とミニトマト、イワシと大根ときゅうり)
▶︎▶︎▶︎まるでアート作品。
器のひとつひとつに遊び心と季節感。
二色のとうもろこしのすりながしは、甘みとコクのバランスが絶妙。
冬瓜とトマトには涼しさと彩り。酒盗和えは、和食の「攻め」の一手。
◉長野天竜川「稚鮎の塩焼き」ハゼの葉のソース
▶︎▶︎▶︎可愛らしい見た目とは裏腹に、塩加減と火入れの技術が際立つ一品。
骨まで柔らかく、頭からすべて美味しくいただける。
ハゼの葉の香りが、さらに後味に清涼感を加えてくる。
◉煮物(熊本の赤茄子、うなぎ、山椒、キクラゲ)
▶︎▶︎▶︎しみじみと沁みる味。山椒の香りと茄子のとろけ具合に、気がつけば笑顔になっていた。
“ごはん欲”をそそられる危険な一品。
↓
『お米を4種の食べ方で』
◉アルデンテ：芯があるのに甘い。まるで“米のカプレーゼ”。
◉炊き立て：粒が立ち、米の香りが鼻に抜ける瞬間に、誰もが黙る。
◉蒸らしあがり：旨みのピーク。まるで料理人の「今だ！」という合図が聞こえた気がした。
◉おこげ：フィナーレにふさわしい香ばしさ。香る“焦がし”、噛む“快感”。
↓
◉マンゴーアイス or デラウェアの杏仁豆腐
▶︎▶︎▶︎夏の陽射しのような甘さと酸味。終わりにふさわしい爽快感。
〈ドリンク〉
◉アサヒプレミアム熟撰 ¥900-
◉美丈夫(びじょうふ) ¥900-(半合)
◉生酛 純米酒 松の司 ¥1,000(半合)
五感すべてが喜びで満たされ、心がすっと整うような時間。
奇をてらわず、素材と技と季節を純粋に表現する、まさに“現代の茶懐石”。
“また来たい”ではなく、“来なければ”という使命感すら芽生える名店。
ご馳走様でした！
ぷはぁ〜。
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