うどんが主食さんが投稿した三谷（東京/四ツ谷）の口コミ詳細 [食べログ]

この口コミは、うどんが主食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

三谷四ツ谷、四谷三丁目、曙橋/寿司

2回

夜の点数：3.9
- 料理・味 3.9
  
  |サービス 3.8
  
  |雰囲気 4.2
  
  |CP 2.0
  
  |酒・ドリンク 4.2

2回目

2018/11 訪問

夜の点数：3.9
- ［料理・味3.9
- | サービス3.8
- | 雰囲気4.2
- | CP2.0
- | 酒・ドリンク4.2 ］

うどんが主食の公式ブログ　 http://alwaysudon.com/
うどんが主食の公式メルマガ　 http://alwaysudon.online/mailmagazine/
instagram　https://instagram.com/alwaysudon/

超久々の訪問、なんと5年以上は来てないですね。
たまたま、知人の予約に空席が出たので呼んでもらえました。

ここ何年か、私にはいろんなことがあった・・・（笑）
三谷さんも大変だった・・・（涙）

生きててよかったですね、ということで、
また頑張っていきたいと思います。

相変わらずの変態チックなつまみ、
超高級食材の組み合わせたつまみ。

そして、相変わらずの軽妙なトーク。

三谷さんは生死の淵を彷徨って、
新しいつまみを考え出したんじゃないかと思えるほど。

見る限り、以前に比べて痩せただけで
変わったのは、
つまみがさらに良くなったくらい。

喋りも冴えわたっていたので
元気に頑張ってほしいですね。

しばらく行かないうちにお会計が2人で10万とは・・・（涙）
そのうち1人、10万になるかも。
うどんが主食の公式ブログ　 http://alwaysudon.com/
うどんが主食の公式メルマガ　 http://alwaysudon.online/mailmagazine/
instagram　https://instagram.com/alwaysudon/

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2019/01/08 更新

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1回目

2014/08 訪問

夜の点数：3.7
- ［料理・味3.7
- | サービス3.8
- | 雰囲気4.2
- | CP3.0
- | 酒・ドリンク4.2 ］

　三谷劇場此処に極まれり　今宵も最高のワンマンショー　

うどんが主食の公式ブログ、うどんが主食の公式メルマガ
 三谷の動画

【再訪】なんと１年ぶり！相変わらずの三谷さん（笑）

昨年の１１月にも予約があったのですが、急用ができて行けなかったので、半年以上間が空きました。
本当にここは素晴らしい！また、めくるめく三谷ワールドが味わえるかと思うと、だいぶ前から緊張してました。
今回も前回と同じメンバーで訪問しました。

前回は日本酒でしたが、今回はシャンパン、ワイン中心でツマミによっては日本酒も織り交ぜて、
全て三谷さんにお任せいたしました。

まぁ、よくもこんなツマミを考えましたね。天才ですね、三谷さんは・・・

出てきた順番に列記します。

「Bonnet-Ponson」

「鮑　真鱈の白子ソースかけ」
長崎県五島列島の鮑。白子を使ったソースに絡めて。

「鮑の肝のクリームと蛤のスープ」
鮑の肝をクリーム状にしたものと蛤のを使って作ったスープ。
２層に分かれていますが混ぜずにスプーンで掬って頂くとまるで雲丹でした。

「BERECHE ET FILS」
ピノ・ムニエ５０％、ピノ・ノワール２０％、シャルドネ２０％、赤ワイン１０％のロゼ。

「ズワイ蟹の海水ソースかけ」
シャンパンに合わせるためにあえて蟹味噌を使わず海水を使って作ったソースで頂きます。

「日高見　純米初しぼり」

「金目鯛のスープ蒸し」
ナマコの卵巣である、コノコが入っております。金目鯛の皮だけを少しだけ炙ってあり、コノコだけの塩分で味付けしてます。

「金目鯛の肝」
２日間、ミリン漬けした肝をペースト状にしたもの。酒に合うんです、日本酒に・・・

「桜鯛とその肝とカラスミ」・・・・・・・・・・鮪のように熟成させた桜鯛（真鯛）の下には、この鯛の卵（カラスミ）から作ったソースが敷かれております。左下に、鯛のフォアグラ（笑）と鯔のカラスミが添えてあります。ソースに絡めて食べます。鯛のフォアグラは凄かったぁ～。鯛と鯔のカラスミの競演も素晴らしかったぁ～。

「Blondel Brut Blanc de Blancs」

「鯛のスープ」

「ふぐの白子のキャビアのせ」
白子の甘み+キャビアの塩分+脂味＝最高でした・・・

「Bereche et Fils Brut Reserve」

「鮪のカマのステーキと中トロ」
炙って余分な脂を落としたカマトロにカワハギの肝のソースと芽葱を入れます、その上に中トロ。

「ロ万」

「バチコと雲丹ごはん」

「天明　純米大吟醸」

「玉子焼き」

「鯖の中トロのせ」
鯖の棒寿司なんですが、さすが三谷ワールド捻ってくれます。

「生平貝」

「あぶくま　純米吟醸　雄町」

「烏賊肝醤油漬けの雲丹和え」

-------------------------------------------------------
５月頃に予約の電話をしてみたら、来年の春なら・・・と。
そんな先の話をすると鬼が大笑いするので一応断りましたが、
そんな折、なんと「目白の魯山人」氏から「三谷に予約とってるけど、行く？」と奇跡の発言！　アビリーバボー！
「行く！行く！いっくぅ～」というわけで、もういくつ寝ると三谷だろうか？と指折り数えてこの日を待っておりました。

当日、夕方６時ごろ訪問しました。明るい店内に白木のカウンター、真ん中に主演の三谷氏・・・
裏方さんはいらっしゃいますが、客の対応は三谷氏お一人でされるようです。まさしく独壇場・・・ワンマンショーです。

ビールで乾杯の後、すべてお任せで始まりました。
お酒も種類だけ伝えて、銘柄もお任せしました。

全てが筆舌に尽くし難いほど、素晴らしいの一言でした。
素晴らしいでは済まされないほど美味しい。

特に酒飲みには堪えられないと思います。
ツマミも酒も、これでもか、これでもか、とボディブローのように効いてくる。
超美味いにぎりを出す、高級創作割烹のお店でしょうか・・・・

料理も凄いのですが三谷氏のトークの素晴らしさ・・・
一品づつ素材の産地から味付け、技法のこだわりまで丁寧に説明してくれます。

最初はよく喋るご主人だな、と思いつつ、いつの間にかそのトークに引き込まれてしまいます。
訪問販売をやらせたら間違いなくトップセールスマンでしょうね（笑）

お客さんの好みや名前は把握しているし、お客さんを飽きさせない。
最高のパフォーマーです。
三谷劇場にすっかり感動してしまいました。　

本日の演目は・・・
　蒸し鮑　　　　　　　赤鮑と黒鮑の肝をブレンドしたソースで・・・
　蝦夷馬糞雲丹　
　玉子　　　　　　　　昔ながら出汁と味醂を半々で・・・
　秋刀魚の肝あえ　身も肝も新鮮そのもの
　鰯と中トロ　　　　　炙った鰯を塩で〆た中トロで巻いたもの
　毛蟹のスープ蒸し
　知床のきんきに塩分をぬいた唐墨、赤雲丹ごはん
　キンキのスープ
　穴子に撥子、馬糞うに
　蝦蛄のおこげ
　つぶかいこぶしめ
　佐賀の赤なす
　中トロあぶらおとし紫ウニご飯
　大トロのスジをタレで焼いてご飯と絡めたもの

にぎり
　シンコ
　焼き車海老
　白鱚
　穴子横須賀
　鰯花切り
　ハタ昆布〆
　白海老　富山
　締めたマグロのねりまき
　大トロ　スジを外したもの　　わざわざスジを外したものは初めてでした。滑らかな食感と上質な脂が美味い！
　三谷流助六　　　　　　　　　　　　　　　　　　

日本酒　
　東北泉
　七ロ万
　東洋美人
　龍神
　竹清
　神亀　　　　　　　
　　　
一つだけ不満があるとすれば、それは予約が取れないこと・・・

今回予約できたのは、なんと来年の５月・・・

ええぇ～～はぁ～とため息をつきながら予約したのは言うまでもありません。

ノドグロにキャビア

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余市の雲丹に九十九里の蛤の出汁

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戻り鰹のステーキ

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炙った鰯

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解した毛蟹

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ボタン海老の味噌と身

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炙ったマグロに中落ちとキャビアを和えたもの

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真子鰈

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炙った鰯を塩〆した中トロで巻く

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利尻の赤雲丹と馬糞雲丹

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真鶴産の鰹に勝浦産の金目

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鰯　花切りで食感がアップ

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小柱のおコゲご飯

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カマトロに芽葱、カワハギの肝、中トロ

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金目

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中トロの漬け

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奄美大島産の鯛の肝臓と白子のスープにカザフスタン産のキャビア

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三谷氏

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真鶴産の鰹、奥は金目

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木更津産の小鰭　ウマすぎます！

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駿河産の鰯と鮪の赤酢ご飯

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唐墨に本鮪のほほ肉、芽葱

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トリ貝

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鮑に雲丹ソース

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キャビア

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丹後産トリ貝にトリ貝と蛤のスープ

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銚子産真子鰈とその肝和え

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肝和えの残ったソースに那智勝浦の延縄漁の鮪の中落ちで

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ご飯に根室産の赤雲丹を炙ったものと奥尻島の馬糞雲丹を混ぜたもの

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オホーツク産帆立のコノコ乗せ焼

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ボタン海老のおこげご飯

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ボタン海老のおこげご飯

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赤身の漬け

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玉子

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トロ鉄火

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白海老

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車海老

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ボタン海老の味噌とワタ和え

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仰天の大トロ！　しかもスジは使いません

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知床のキンキと塩抜きした唐墨を赤雲丹ご飯の上に・・・最高！

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主演　三谷氏（承諾済み）

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見る人を惹きつける所作

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椎茸に海鼠腸

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穴子と撥子・雲丹

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炙ったヒレ下の中トロに塩で〆た赤身

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ボタン海老と海老味噌・殻を焼いてコクを出したスープ

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金目に金目の唐墨ご飯、本当の唐墨

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大トロ！

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小柱に、このこソーメン

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主演の三谷氏

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シンコ

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帆立のレアステーキに雲丹ご飯

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黄金のイクラとキャビア（岩魚の卵）

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雲丹スープにトリ貝　生きてます

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マダカ鮑の肝ソースに雲丹ご飯　このヘラは貝殻で作ったもの

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大トロに芽葱

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素晴らしいグラス

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このこソーメン

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肝ソースで作ったおこげ

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なんと、このこのにぎり！！

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河豚の白子にキャビアのせ

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金目鯛のスープ蒸し　このこ入り

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上演中！

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蝦蛄の爪の出汁で作ったおこげ！

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海の宝石　シンコの握り　　　４枚付

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スジを外した大トロ　　　　　　はぁぁ・・・美味すぎる！

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蝦夷馬糞雲丹

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筋は使わないので、外して捌きます！美味いはずです・・・

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焼き車海老

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シンコのアップ　まさに宝石です　この時期としては最高級！

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横須賀の穴子　塩

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雲丹巻　トロ～リと・・・

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ハタ　昆布〆

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蒸し鮑　２種類の肝ソースで

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赤身漬け

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横須賀の穴子　詰め

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〆た鮪の海苔巻

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炙った中トロを紫雲丹ご飯で挟む

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白海老

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螺貝昆布〆

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蒸し鮑のアップ

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新鮮な秋刀魚と生の肝を和える

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大トロの筋は焼いてご飯にまぶす

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蝦夷馬糞雲丹

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毛蟹のスープ蒸し

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佐賀の赤茄子

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大トロの筋はタレで焼いて・・

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三谷流　助六

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焼き車海老

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新秋刀魚の肝和えと鰯の中トロ巻

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蝦夷馬糞雲丹

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玉

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キンキのスープ

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南高梅の甘煮

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桃とシャンパンのデザート

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シンコ

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東洋美人

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龍神

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東北泉　山田錦純米

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七ロ万　福島

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神亀　埼玉　純米

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山葵入れ

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ベネチアンガラスでできた靴と寿司

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Bonnet-Ponson

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五島列島の鮑に白子ソース

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鮑の肝と蛤のわたを使ったスープ　まるで雲丹です

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ズワイガニの海水ソースかけ

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BERECHE ET FILS

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日高見　純米初しぼり

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金目鯛の肝　味醂に漬けた肝のペースト

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桜鯛とその肝とカラスミ

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Blondel Brut Blanc de Blancs

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鯛のスープ

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Bereche et Fils Brut Reserve

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ロ万

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バチコと雲丹ごはん

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天明

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玉子焼き

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三谷氏

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鯖の棒寿司に中トロ

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平貝

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あぶくま　雄町

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烏賊肝醤油漬けの雲丹和え

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あさつゆ　ＡＳＡＴＳＵＹＵ

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ズワイに雲丹

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ズワイガニの握り

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トロ鉄火

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赤貝

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デザートの南高梅

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2018/10/08 更新

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うどんが主食さんが投稿した三谷（東京/四ツ谷）の口コミ詳細

三谷四ツ谷、四谷三丁目、曙橋/寿司

ジャンルから探す

予算

営業時間

うどんが主食さんが投稿した三谷（東京/四ツ谷）の口コミ詳細

三谷四ツ谷、四谷三丁目、曙橋/寿司

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