バムセ＆マイケルさんが投稿した石臼挽き手打蕎楽亭（東京/牛込神楽坂）の口コミ詳細 [食べログ]

この口コミは、バムセ＆マイケル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

石臼挽き手打蕎楽亭牛込神楽坂、飯田橋、神楽坂/そば、麺類、揚げ物

2回

夜の点数：4.5
- ￥8,000～￥9,999 / 1人
- 料理・味 4.5
  
  |サービス 3.8
  
  |雰囲気 3.7
  
  |CP 3.0
  
  |酒・ドリンク 4.2

2回目

2023/04 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス3.8
- | 雰囲気3.7
- | CP3.0
- | 酒・ドリンク4.2 ］
￥8,000～￥9,999

/ 1人

そば前の充実度はトップクラス

週末は美味しいものを食べに行こう‼️Vol.24
「石臼挽き手打ち蕎楽亭」@飯田橋
1〜2ヶ月のペースで夫婦呑みをしている同期のA尾夫妻と飯田橋の銘店に予約を入れて訪問。

同店は都内でもTOP10に入る蕎麦前も充実している店。蕎麦前の品数、そのクオリティともに素晴らしく、美味しく楽しい時間を過ごすことが出来た。此処は本当に素晴らしい。

A尾さんから後輩で営業妨害レベルの料理写真を投稿しているK地さんの話題を振られて写真撮影に気を配ったが……。
K地さん‼️料理写真を投稿するなら、せめてこの程度の写真を投稿しないと訴えられますよ（笑）

石臼挽き手打蕎楽亭
03-3269-3233
東京都新宿区神楽坂3-6 神楽坂館　１Ｆ
https://tabelog.com/tokyo/A1309/A130905/13000479/

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2023/04/17 更新

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1回目

2016/03 訪問

夜の点数：4.3
- ［料理・味4.3
- | サービス3.8
- | 雰囲気3.7
- | CP3.0
- | 酒・ドリンク4.2 ］
￥6,000～￥7,999

/ 1人

素晴らしき”蕎麦前”の世界！会津の香りを感じながら…

【神楽坂蕎麦前Rve】
　神楽坂周辺は、ここ数年名店と誉れ高い蕎麦屋が軒を連ねるエリアになった。
「志ま平」「東白庵かりべ」「たかさご」「芳とも庵」いずれも蕎麦好き垂涎の店が、狭いエリアで凌ぎを削る。中でも最も人気が高い店は、神楽坂通りから一本を折れた閑静な場所にある『蕎楽亭(きょうらくてい)』だ。

　以前からBM（Bookmark)するも、異常な混雑ぶりと予約は1日2組のみとハードルが高く訪問出来ずにいた店。春の訪れを感じるポカポカ陽気に誘われ、口開け前から並ぶことを覚悟して家人と共に訪ねてみる。
口開けは「酉一刻」。1時間前から並ぶ覚悟は「そんな前からは並ばないんじゃないの？夕方は寒いから私は嫌！」との抵抗に合い、不安な35分前に店に到着。果たして…１番客だった。家人の鼻の穴が膨らんでいる（笑）

が…５分後には6名、10分後には20名、口開け5分前には50名を優に超える行列が出来る。遂に行列は10m先の路地を曲がり後方が見えなくなる。一体何人が並んでいるのだろうか？
店舗情報に寄ると定員は凡そ30名。蕎麦屋だが夜は完全に居酒屋？小料理屋？と化す。回転率は非常に悪い。１回転目に入店出来なければ、早くても1時間以上待ち。下手をすると2時間、3時間という事もあるだろう。此処は口開け30分前の来店が必須であると心得る。

■当日に注文した料理
　＊お通し「烏賊の和え物」
　＊牛スジ煮込み
　＊会津の馬刺し盛合せ「もも/ひれ/レバー」
　＊出汁巻きたまご
　＊季節の天婦羅盛合せ「白魚の天婦羅」
　＊季節の天婦羅盛合せ「山菜の天婦羅」（たらの芽/蕗の薹/菜の花）
　＊季節の天婦羅盛合せ「稚鮎」
　＊穴子の肝の佃煮
　＊味噌きゅうり
　＊こづゆ（会津の郷土料理）
　＊十割蕎麦「小盛り」
　＊ざる蕎麦「小盛り」
■当日に注文した飲物
　＊”瓶ビール”Asahi Premium 熟撰中瓶
　＊央どぶろく「福島県河沼郡：曙酒造」
　＊宮泉写楽純米吟醸「福島県会津若松市：宮泉銘醸」
　＊鬼若本醸造「埼玉県上尾市：酒造文楽」
　＊ヨーグルト酒
　＊ゆず酒
＿＿＿＿＿＿＿＿＿＿＿＿〆て¥13,300.- 也街の蕎麦屋価格ではない「高級蕎麦店」

　厨房はOPEN Kitchenになっている。案内されたカウンターからは、かぶり付きで調理の様子を伺うことが出来て愉しい。
調理に5名、ホールに3名が担当し、ストレスを感じることのない対応は流石ミシュラン店だ。しかし、この混雑ぶりゆえ、蕎麦前をゆっくりと愉しむという雰囲気はない。居酒屋並みに「喜んでぇ～」とでも声が掛かるほど賑やか。

　「蕎麦前」の料理は多種多彩。
店主の長谷川氏は、高校卒業の後8年間サラリーマン生活をした後、名店「松翁」で2年半の修行を積んだ苦労人。故郷の福島県会津産の蕎麦の実にこだわり、料理も「会津産の馬刺し」や会津の郷土料理「こづる」（山形県の芋煮に似た料理）など、郷土の香りを感じるものが多い。地酒も福島の酒を多く紹介し、店主の郷土への愛情を感じる。

並みの天婦羅屋では太刀打ち出来ないと評判の「季節の天婦羅盛合せ」や、わが家の「出汁巻きたまごニスト」絶賛の「出汁巻き～」を愉しみ、〆は私が「十割蕎麦」、家人が「ざる蕎麦」を頼みシェアをしながら手繰る。
蕎麦は毎日、店主自らが石臼で挽く。手引きゆえに挽きにムラやエグミが出ると、某雑誌のインタビューに載っていたが、店頭の蕎麦打ち場には”電動の石臼”が置かれていた。近年の人気ぶりで手挽きでは間に合わなくなったのであろうか?

　さて〆蕎麦である。
「十割蕎麦」は黒味掛かった挽きぐるみ。蕎麦の芳醇な香りと喉ごし、食感が愉しめ心地佳し。一方「ざる蕎麦」は喉越しは明らかに「十割」よりも佳いが、野趣味が溢れる蕎麦すきゆえ「十割」が好みで旨し！
この蕎麦に合わせる汁は出汁が効き、干し椎茸などの香りも仄かに感じる。辛さは標準的な塩梅。万人に愛されるタイプだ。蕎麦湯で割る。更に出汁の旨味が感じられて秀逸な出来栄えである事が判る。

素晴らしき”蕎麦前”の世界！会津の香りを感じながら…
寡黙な店主の郷愁を感じながら、会津の料理と酒を味わい、又訪れてみたいと思う。そんな感じの店だった。次回も口開け30分前にはスタンバイで…

週末の「蕎楽亭」は常時15人～の行列狙い目は口開け前30分前から並ぶこと

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「石臼挽き手打蕎楽亭」

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口開け40分前、1番乗りのご婦人が…

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神楽坂表通りの喧騒を離れ、路地に入ると其処には会津の香りが…

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お通し「烏賊の和え物」

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お通し「箸帯にも蕎楽亭の文字入り」

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牛スジ煮込み

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牛スジ煮込み「塩味のサッパリとした味わいの絶品煮込み」

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会津の馬刺し盛合せ

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会津の馬刺し「レバー刺身」

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会津の馬刺し「ヒレ刺身」

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会津の馬刺し「モモ刺身」

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馬刺しは味噌/醤油好みで…

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出汁巻きたまご

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季節の天婦羅盛合せ「白魚の天婦羅」

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天婦羅は塩でいただく…

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季節の天婦羅盛合せ「山菜の天婦羅」

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季節の天婦羅盛合せ「タラの芽」

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季節の天婦羅盛合せ「蕗の薹」

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季節の天婦羅盛合せ「菜の花」

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季節の天婦羅盛合せ「稚鮎」

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季節の天婦羅盛合せ「稚鮎」

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穴子の肝の佃煮

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味噌きゅうり

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こづゆ

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「こづゆ」とは会津の郷土料理

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〆の「十割蕎麦」

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蕎麦徳利/蕎麦猪口

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十割蕎麦「小盛り」

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挽きぐるみの十割蕎麦

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ざる蕎麦「並蕎麦/小盛り」

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白く透き通るような蕎麦

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十割蕎麦（手前）ざる蕎麦（奥）

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蕎麦湯

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蕎麦湯は足し粉をしているが、嫌みにない濃度

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”瓶ビール”Asahi Premium 熟撰中瓶

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央どぶろく「福島県河沼郡：曙酒造」

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宮泉写楽純米吟醸「福島県会津若松市：宮泉銘醸」

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好みの猪口を選べます

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鬼若本醸造「埼玉県上尾市：酒造文楽」

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七味/塩/醤油

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カウンター前の厨房「OPEN kitchen」では忙しそうに注文を捌いてゆく

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店頭の蕎麦打ち場

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電動石臼

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店内お品書き「蕎麦・うどん」

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店内お品書き「おつまみ」

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店内お品書き「地酒」

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店内お品書き「ビール/ワイン/焼酎/ソフトドリンク」

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店内お品書き「蕎麦・うどん」

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店内お品書き「おつまみ」

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店内お品書き「地酒」

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店内お品書き「飲物」

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2016/03/07 更新

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バムセ＆マイケルさんが投稿した石臼挽き手打蕎楽亭（東京/牛込神楽坂）の口コミ詳細

石臼挽き手打蕎楽亭牛込神楽坂、飯田橋、神楽坂/そば、麺類、揚げ物

ジャンルから探す

予算

営業時間

バムセ＆マイケルさんが投稿した石臼挽き手打 蕎楽亭（東京/牛込神楽坂）の口コミ詳細

石臼挽き手打 蕎楽亭牛込神楽坂、飯田橋、神楽坂/そば、麺類、揚げ物

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

バムセ＆マイケルさんが投稿した石臼挽き手打蕎楽亭（東京/牛込神楽坂）の口コミ詳細

石臼挽き手打蕎楽亭牛込神楽坂、飯田橋、神楽坂/そば、麺類、揚げ物