いつのまにかおっさん.comさんが投稿したかわ村（愛知/東山公園）の口コミ詳細 [食べログ]

この口コミは、いつのまにかおっさん.com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

かわ村本山、東山公園、自由ケ丘/イノベーティブ、イタリアン

7回

昼の点数：4.6
- ￥10,000～￥14,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -

7回目

2025/08 訪問

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

/ 1人

夏のかわ村

魚介をメインとしたイタリアンベースのかわ村さんの創作料理。頻繁に食べたいと思っているのに、気がつけば半年振り。わりと容易に予約が取れる安心感が、かえって先延ばしにしてしまうのかもしれません。

今回は鱧からスタート。皮目が香ばしく炙られ、きゅうりと蕪のすりおろしとスダチでさっぱりと。続く一週間熟成させた九絵は、生姜と黒胡椒がピリリと効いたスパイシーな一品。太刀魚は出汁と西洋ワサビ、バルサミコ酢が見事に調和し、複雑な味わいを生み出していました。

鰊と冷たいナスのマリネの組み合わせは、温と冷が口の中で溶け合います。もち麦を使った鰯と穴子の握りゾットは、スモークした香りと魚の旨味が口いっぱいに広がります。特にアナゴはシャリが口の中でほろりとほどけ、繊細な仕事が感じられました。

印象的だったのが、出汁のジュレに桃の冷製スープがかけられた一皿。香ばしい桜海老がアクセントとして乗り、夏らしい涼やかさを感じさせました。

さらに、鱧のミートボール「ポルペッティーノ」は、貝出汁とはエシャロットと鱧の魚卵のふりかけが風味を際立たせ、一口ごとに旨味が押し寄せます。真鯛の煮込みを使ったソバ粉のパスタ「ピッツォケリ」は、二八の麺が独特の食感で、贅沢にカラスミ、出汁と魚醬のつけ汁と絡み合う一品でした。

メインの黒毛和牛はイチボの旨みと、ピーマンとマデラ酒のソースのほろ苦さが絶妙なバランス。塩麹が肉の甘みを引き立てます。

デザートのボネはココアとアーモンドのプリンにパイナップルのシャーベットが添えられ、食後の余韻を楽しめ、最後に抹茶と蓬、黒豆、レモンを使った焼き菓子で締めくくり。

夏の料理らしく涼やかでありながらもスパイスの効いたコース料理でした。次回は半年後ではなく、もう少し早く再訪したいと強く感じました。

鱧

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九絵

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太刀魚

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鰊

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鰯

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穴子

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2025/08/23 更新

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6回目

2025/02 訪問

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

/ 1人

リフレッシュ

魚介好きとしては定期的に訪問したいお店。この日のメニューは

◆海鼠（なまこ）、黒もずく
なまこともずくのマリネ　柚子の皮の香り

◆白魚、大根
大根ニョッキ　生しらす　黒胡椒

◆鰹
スモークした鰹　魚醬のジュレ

◆鯖
鯖の漬けに西洋胡椒　

◆真鯛
鯛の濃縮した出汁の旨味に胡椒がアクセントで非常に美味

◆鰆
鰆の白バルサミコ酢の握りゾット

◆里芋　蓮根のフラン　蛸そぼろ　白バルサミコソース
熱々のフランに冷やした蛸の対比

◆目鯛のグリル　柚子胡椒ソース　文旦
目鯛の皮の香ばしさ、身のレア感、文旦の爽やか香り

◆車海老と牛蒡のタリオリーニ
海老や貝の出汁、牛蒡や木の実の甘味が調和され

◆黒毛和牛　マデラ酒と本枯節　柚子のソース
黒毛和牛のイチボ

◆金柑のチーズケーキ　アールグレイのジェラート
◆抹茶と菓子
　
お昼から美味しものを食べて、お酒を飲んで日常のストレスを忘れて幸せな気持ちに。また伺いたいと思います。

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2025/03/01 更新

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5回目

2024/10 訪問

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

/ 1人

口福

かわ村さんの通常コースで握りゾットは何品かいただいたことがありますが、年に何回かある握りゾットのコース仕立てではどのように提供されるのか少々興味がわきましたのでお昼の握りゾットコースを予約していただいてきました。秋の握りゾットコースは初めての開催とのこと。

握りゾットはシャリにバルサミコ酢など使用した洋風のお寿司仕立て。魚介の旨みを引き出す表現方法のひとつでしょうか。

メニューは【秋刀魚】【鰹】【障泥烏賊】【甘海老】【鱧松茸】【本鮪】【目梶木】【鰤】【鯖】【真梶木、いくら】【そば粉ピッツォケリ風クリームソース水引海老】【車海老、フォアグラ】【穴子】【安納芋のモンブラン風】【抹茶と菓子】

つまみの２皿の後に握りゾットが続きます。シャリは白米と黒米を使い分け。そば粉のピッツォケリ風のつけ汁も海老の凝縮感があり魚介尽くしのコースでした。鯖は北海道産で温暖化の影響で魚の生息域が北上しているそうで、現在は北海道の漁業が熱いそうです。将来は食べ慣れた魚が食べれなくならないか少し心配になりました。

どの握りゾットも美味しかったですが特に鯖や本鮪、鱧松茸は口にすると幸せが感じられ口福。

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松茸ご飯のシャリ

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ガリ代わりの生姜や茗荷、リンゴなど

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2024/11/30 更新

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4回目

2024/05 訪問

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

/ 1人

交互作用

かわ村さんの料理が食べたくなり再訪しました。予約もわりと直前でも取れ思い立ったら行けて助かります。

どのお料理も熟成された魚介を中心に鯒はさっぱりみぞれ大根のほのかな辛み、弾力のある生の穴子は塩わかめ、障泥烏賊はカラスミ、鰹は魚醤、脂ののった握りゾットはバルサミコ酢、目鯛は濃い目のこがしバターや赤紫蘇、ほのかな苦味のある稚鮎と独活には梅肉、塩気のある本鱒には万願寺の苦味やクリームソースなどなど多要素ではありませんが異なる要素の組み合わせの妙の相乗効果で美味しさが引き出されていました。

今回は穴子と障泥烏賊がお気に入り。魚介好きですのでこれからも定期的に訪問したいレストランです。

メニュー【鯒】【穴子】【障泥烏賊】【鰹】【太刀魚】【鯖】【新じゃがのフランアンチョビバターソース目鯛】【稚鮎と独活のパスタ・フィッロ包み焼き木の芽】【自家製トレネッテ本鱒と万願寺　柑橘のクリームソース】【黒毛和牛行者ニンニクとマデラのソース】【マンゴーのカタラーナフロマージュブランのジェラート】【抹茶と菓子】

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2024/07/21 更新

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3回目

2023/12 訪問

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

/ 1人

多事多端

かわ村さんに２名で再訪。こちらのお店で一番お得な税込7,400円のコースで予約してランチに伺いました。

カウンターに案内されましたが、他にはカウンターにもう1組3名、奥の個室は見えませんがお料理の内容から２組4名で１組２名は昼夜共通の別メニューのもよう。

今まで訪問したなかで一番多い人数でほぼ満席かと思われます。いつもはシェフがお料理の説明をしてくださいますが、今回は余裕がないようでソムリエの方が説明をしてくださいました。料理提供はいつもよりは間隔が開いたと思いますが、シェフの無駄のない真剣な調理でほとんど気になりませんでした。

料理内容は【縞鯵】【黒鯛】【鰊】【縞鰹】【鰯の握りゾット】【本鮪の握りゾット】【聖護院大根のフラン魚介のサルタート】【金目鯛の木の芽】【自家製パスタ・タリオリーニ蕪と下仁田葱とバジルのソース】【黒毛和牛のタリアータ】【ピスタチオのカタラーナと焼きリンゴのジェラード】【抹茶と菓子】になります。

どの料理もいつも通り美味しく脂がのった鰹やねっとりした鮪など魚介の美味しさが際立つますが、今回は大根や蕪などのお野菜の美味しさも非常に感じられました。

お酒は白ワインをボトルでお願いしましたが、お酒が進む料理なので途中で日本酒のメニューを眺めているとソムリエの方が提案してくださり料理に合うように途中で日本酒を挟んでお願いしました。

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2024/02/27 更新

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2回目

2023/06 訪問

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

/ 1人

今回も大満足

今回いただいたメニューは【鱧】【鱸（すずき）】【稚鮎】【鰯】【本鱒】【鯵のパートフィロ包み焼】【生しらすと平貝のタリオリーニ】【蛸と蓮根のリゾット風】【黒毛和牛のタリアータ】【桃のブリュレとキウイのジェラード】【抹茶と菓子】になります。

稚鮎はパテの上に硬めのメロンを合わせ、本鱒はピーマンと鱒の濃厚な冷製スープ。鯵は生姜のソースがアクセントになり、パスタは冷製で唐辛子の効いたお酒が進む味でした。蛸は冷たく焼きリゾットは温かく調和し、肉料理も美味しくいただけました。（今回は焼きリゾットのため握りゾットはメニューから外したそうです）

今回はカウンターに２組のみの同時スタートになりましたので料理は速やかに提供され、ホール担当の方も相変わらず目が行き届き迅速な給仕でした。

また再訪したいと思います。

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2023/09/30 更新

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1回目

2023/02 訪問

昼の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥10,000～￥14,999

/ 1人

魚介好きにはたまらない和と伊の融合料理

以前から伺いたいとは思いながら、なかなか伺えずにいましたがランチにて初訪問です。

店舗は通りからすこし入ったところにあり気づかず通り過ぎてしまいました。

いただいたメニューは【白魚】【障泥烏賊】【目梶木】【鯖】【甘海老】【鰊】【煮穴子、海苔のフラン】【鰆】【自家製パスタ・タリオリーニ　牡蠣と茸のソース】【黒毛和牛のタリアータ】【チョコレートとオレンジプリンのアールグレイのジェラード】【抹茶と菓子】になります。

いくつかメニューが読めません・・

お料理の説明もしてくださいましたが、いつものごとく聞いたそばから忘れていきます。

テーブルセッティングにはナイフがなく、基本はお箸のみで最後まで気軽にいただけました。

お味は運ばれてくる料理にどんどん満足が上書きされていき、最初から最後まで美味しくいただきました。

白魚は大根の辛味と合い、障泥烏賊（アオリイカ）はねっとり、メカジキとジュレの抜群の相性、鰊（ニシン）の炙った豊かな香り、他の魚介も熟成した美味しさでした。

特に煮穴子のお料理がこの日の一番の記憶に残りました。

自家製パスタは濃いめのお味でしたが牡蠣と舞茸の香りが濃厚に絡みおいしかったです。

肉料理は脂がのりすぎて少し自分の好みとは違いましたが、野沢菜やからしと合わせると丁度よく、付け合わせのジャガイモもほくほくでおいしかったです。

ホール担当の方は素早い配膳や飲み物などの補充も目が行き届き、シェフは時間差のある料理の提供を無駄のない動きで手早く同時に調理をこなしてみえ感心させられました。

器も非常に凝られていて和風な感じで素敵でした。
最後が抹茶でしめるも独特です。

写真には撮りませんでしたがお手洗いにカタツムリに見立てた可愛いらしい花が飾られていました。

また再訪したいお店です。

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蘭と藤

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2023/05/11 更新

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いつのまにかおっさん.comさんが投稿したかわ村（愛知/東山公園）の口コミ詳細

かわ村本山、東山公園、自由ケ丘/イノベーティブ、イタリアン

ジャンルから探す

予算

営業時間

いつのまにかおっさん.comさんが投稿したかわ村（愛知/東山公園）の口コミ詳細

かわ村本山、東山公園、自由ケ丘/イノベーティブ、イタリアン

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