えこだねこさんが投稿した虎白（東京/飯田橋）の口コミ詳細 [食べログ]

この口コミは、えこだねこ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

移転虎白飯田橋、牛込神楽坂、神楽坂/日本料理

8回

夜の点数：4.6
- ￥20,000～￥29,999 / 1人
- 料理・味 4.6
  
  |サービス 4.2
  
  |雰囲気 4.6
  
  |CP 4.0
  
  |酒・ドリンク 4.0

8回目

2019/02 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.2
- | 雰囲気4.6
- | CP4.0
- | 酒・ドリンク4.0 ］

虎白＠神楽坂〜品格漂う雅味～

再訪(19.2月)

　いつもながらどの料理も上品な美味しさ、

中でもからすみ豆腐、穴子真丈の

オリジナリティには感銘！

◆今回のお品書き

先付：車海老淀大根蕗の薹白味噌仕立て

揚物：からすみ豆腐柚子

お凌ぎ：平目あんきも和え

お椀：穴子真丈芽かぶ

お造り：メジ鮪炙り

焼物：白甘鯛海老芋菜の花

冷し物：河豚白子かけ黒トリュフ春菊

煮物：猪筍かぶ

食事：河豚の炊き込みご飯

デザート：苺のアイスクリーム揚げ湯葉
　　　ノチェロのソースとゼリー

＋ビール1杯、白ワイン1本（を3人で）

（夜）31600円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　小泉功二氏率いるミシュラン三ツ星の割烹。

同じく三ツ星の神楽坂石かわの系列店になる。

　トリュフ使いや自由な素材選びの真丈に象徴されるように、

師事した石川秀樹氏よりモダンな料理を供する。

＜注　文＞

　コースは、お任せの18000円より。

＜雰囲気＞

　神楽坂の表通りから路地に入ると

周りの賑やかさと一線を画すシックな佇まいの店が有る。

落ち着いた空気は店内に共通するが、

中でも小泉さんと相対するカウンター席は格別。

先付：車海老淀大根蕗の薹白味噌仕立て

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先付：車海老淀大根蕗の薹白味噌仕立て

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揚物：からすみ豆腐柚子

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お凌ぎ：平目あんきも和え

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お椀：穴子真丈芽かぶ

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お造り：メジ鮪炙り

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お造り：メジ鮪炙り

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焼物：白甘鯛海老芋菜の花

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冷し物：河豚白子かけ黒トリュフ春菊

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冷し物：河豚白子かけ黒トリュフ春菊

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煮物：猪筍かぶ

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食事：河豚の炊き込みご飯

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食事：河豚の炊き込みご飯

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食事：河豚の炊き込みご飯

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白ワイン

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デザート：苺のアイスクリーム揚げ湯葉ノチェロのソースとゼリー

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デザート：苺のアイスクリーム揚げ湯葉ノチェロのソースとゼリー

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虎の額

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2019/02/16 更新

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7回目

2018/10 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.2
- | 雰囲気4.6
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

虎白＠神楽坂〜品格漂う雅味～

再訪(18.10月)

　秋深まった旬の食材が続々登場、

しかし、もちろん通り一遍では出て来ない。

　すっぽんは春巻きになり銀杏と共に、

たら白子はとろとろの飯蒸しになり白トリュフと共に、

松茸はすり流しになり、つるんとした極細麺と共に、

お造りは平目とあん肝が睦み合う相思相愛の旨みとなって、

蒸した百合根はキャビアとトリュフの贅沢な相棒と共に

それぞれ供されて、そのいずれもが上品にして美味。

　この個性、虎白でしか味わえない！

◆今回のお品書き

先付：車海老椎茸白味噌仕立て

揚物：すっぽん春巻き

お凌ぎ：たら白子飯蒸し

お椀：松茸のすり流し

お造り：平目あん肝和え

焼物：真魚鰹海老芋

冷し物：キャビアトリュフ蒸し百合根

煮物：のどぐろ蕪小松菜

食事：金目鯛の土鍋ご飯

甘味：焦がし砂糖のソース無花果ラムゼリー胡桃

＋ビール1杯、日本酒2合

（夜）26000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆ここの楽しみ方

＜プロフ＞

　小泉功二氏率いるミシュラン三ツ星の割烹。

同じく三ツ星の神楽坂石かわの系列店になる。

　トリュフ使いや自由な素材選びの真丈に象徴されるように、

師事した石川秀樹氏よりモダンな料理を供する。

＜注　文＞

　コースは、お任せの18000円より。

＜雰囲気＞

　神楽坂の表通りから路地に入ると

周りの賑やかさと一線を画すシックな佇まいの店が有る。

落ち着いた空気は店内に共通するが、

中でも小泉さんと相対するカウンター席は格別。　

先付：車海老椎茸白味噌仕立て

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揚物：すっぽん春巻き

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お凌ぎ：たら白子飯蒸し

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お椀：松茸のすり流し

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お造り：平目あん肝和え

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焼物：真魚鰹海老芋

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冷し物：キャビアトリュフ蒸し百合根

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煮物：のどぐろ蕪小松菜

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食事：金目鯛の土鍋ご飯1

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食事：金目鯛の土鍋ご飯2

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味噌汁

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日本酒1

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日本酒2

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甘味：焦がし砂糖のソース無花果ラムゼリー胡桃

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シックな外観

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シックなエントランス

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2018/11/01 更新

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6回目

2018/06 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.2
- | 雰囲気4.6
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

虎白＠神楽坂〜品格漂う雅味～

再訪(18.6月)

若鮎トリュフ出汁をはじめ

真丈、お造り、煮物、炊き込みご飯は

季節で食材の変わる定番なのだが、

今回はそれ以外の6品の趣向が大きく変わった。

中でも神戸牛丸茄子胡瓜木の芽おろしの

肉を使っての涼やかな一皿が印象的。

◆今回のお品書き

先付：穴子炙り万願寺唐辛子叩き長芋

揚物：若鮎トリュフ出汁

お凌ぎ：雲丹鮑肝和え飯蒸し

お椀：のど黒真丈

お造りの壱：太刀魚藁燻し

お造りの弍：牡丹海老紹興酒漬け

焼物：炭焼き鼈新牛蒡

冷し物：神戸牛丸茄子胡瓜木の芽おろし

煮物：毛蟹のうす葛煮

食事：鰻とそら豆の炊き込みご飯

甘味：西瓜小豆のすり流し新生姜のゼリー焼最中

＋ビール1杯、白ワイン1本(を3人で)

（夜）28100円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆ここの楽しみ方

＜プロフ＞

　小泉功二氏率いるミシュラン三ツ星の割烹。

同じく三ツ星の神楽坂神楽坂石かわの系列店になる。

　トリュフ使いや自由な素材選びの真丈に象徴されるように

師事した石川秀樹氏よりモダンな料理を供する。

＜注　文＞

　コースは、お任せの18000円より。

先付：穴子炙り万願寺唐辛子叩き長芋

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揚物：若鮎トリュフ出汁

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お凌ぎ：雲丹鮑肝和え飯蒸し

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お椀：のど黒真丈

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お造りの壱：太刀魚藁燻し

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お造りの弍：牡丹海老紹興酒漬け

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焼物：炭焼き鼈新牛蒡

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冷し物：神戸牛丸茄子胡瓜木の芽おろし

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煮物：毛蟹のうす葛煮

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食事：鰻とそら豆の炊き込みご飯1

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食事：鰻とそら豆の炊き込みご飯2

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甘味：西瓜小豆のすり流し新生姜のゼリー焼最中

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虎の壺

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2018/10/31 更新

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5回目

2018/02 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.2
- | 雰囲気4.6
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

虎白＠神楽坂〜品格漂う雅味～

再訪(18.2月)

　肴の鮟肝のムースや鰤と生姜の炊き込みご飯は

冬の名残り、

揚物のふかひれ早堀り筍と蕗の薹や

焼物の活けもろこ椎茸は

春近づく足音、

季節の錯綜する絶味！

◆今回のお品書き

先付：葱牛蒡蕪トリュフソース

揚物：ふかひれ早堀り筍と蕗の薹

お凌ぎ：キャビア鵜玉飯蒸し

お椀：ふくのにゅう麺

お造り：金目鯛の炙り

肴：鮟肝

焼物：活けもろこ椎茸

冷し物：松葉蟹焼き茄子白味噌

煮物：猪菜の花海老芋

食事：鰤と生姜の炊き込みご飯

甘味：苺くるみの香りのゼリーとソース
　　　慈姑のカステラ焼きくるみ

＋ビール1杯、白ワイン1本(を2人で)

（夜）25700円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆ここの楽しみ方

＜雰囲気＞

　小泉功二氏率いるミシュラン三ツ星の割烹。

同じく三ツ星の神楽坂神楽坂石かわの系列店になる。

　トリュフ使いや自由な素材選びの真丈に象徴されるように

師事した石川秀樹氏よりモダンな料理を供する。

＜注　文＞

　コースは、お任せの18000円より。

先付：葱牛蒡蕪トリュフソース1

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先付：葱牛蒡蕪トリュフソース2

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揚物：ふかひれ早堀り筍と蕗の薹1

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揚物：ふかひれ早堀り筍と蕗の薹2

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お凌ぎ：キャビア鵜玉飯蒸し1

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お凌ぎ：キャビア鵜玉飯蒸し2

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お椀：ふくのにゅう麺

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お造り：金目鯛の炙り1

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お造り：金目鯛の炙り

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肴：鮟肝1

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肴：鮟肝2

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焼物：活けもろこ椎茸1

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焼物：活けもろこ椎茸2

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もろこ！

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冷し物：松葉蟹焼き茄子白味噌1

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冷し物：松葉蟹焼き茄子白味噌2

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煮物：猪菜の花海老芋1

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煮物：猪菜の花海老芋2

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食事：鰤と生姜の炊き込みご飯1

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食事：鰤と生姜の炊き込みご飯2

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甘味：苺くるみの香りのゼリーとソース慈姑のカステラ焼きくるみ

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2018/02/24 更新

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4回目

2017/11 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.2
- | 雰囲気4.6
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

虎白＠神楽坂〜品格漂う雅味～

再訪(17.11月)

　トリュフと百合根すり流しは

焦がし葱が

フカヒレ藁燻しは

牛蒡が

松茸と鱧の飯蒸しは

餅米が

さり気なく好い仕事をする、

そんなバイプレーヤーの煌きも虎白ならでは！

◆今回のお品書き

トリュフと百合根すり流し

揚物：フカヒレ藁燻し銀杏

お凌ぎ：松茸と鱧の飯蒸し

お椀：松茸にゅう麺

お造りの一：平目あん肝和え

お造りの二：〆鯖

焼物：くえ白胡麻豆腐

冷し物：雲丹鮑焼茄子柚子ゼリー

煮物：のど黒小松菜

ご飯：松茸と牛サーロインの炊き込みご飯

甘味：焼くるみ松の実湯葉焦がし砂糖のアイスクリーム
　　　ラム酒のソース

＋ビール1杯、白ワイン1本(を2人で)

（夜）26100円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆ここの楽しみ方

＜雰囲気＞

　小泉功二氏率いるミシュラン三ツ星の割烹。

同じく三ツ星の神楽坂石かわの系列店になる。

　トリュフ使いや自由な素材選びの真丈に象徴されるように

師事した石川秀樹氏よりモダンな料理を供する。

＜注　文＞

　コースは、お任せの18000円より。

トリュフと百合根すり流し1

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トリュフと百合根すり流し2

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揚物：フカヒレ藁燻し銀杏1

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揚物：フカヒレ藁燻し銀杏2

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お凌ぎ：松茸と鱧の飯蒸し1

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お凌ぎ：松茸と鱧の飯蒸し2

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お椀：松茸にゅう麺1

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お椀：松茸にゅう麺2

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お造りの一：平目あん肝和え1

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お造りの一：平目あん肝和え2

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お造りの二：〆鯖1

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お造りの二：〆鯖2

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焼物：くえ白胡麻豆腐1

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焼物：くえ白胡麻豆腐2

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冷し物：雲丹鮑焼茄子柚子ゼリー1

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冷し物：雲丹鮑焼茄子柚子ゼリー2

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煮物：のど黒小松菜

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ご飯：松茸と牛サーロインの炊き込みご飯1

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ご飯：松茸と牛サーロインの炊き込みご飯2

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ご飯：松茸と牛サーロインの炊き込みご飯3

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甘味：焼くるみ松の実湯葉焦がし砂糖のアイスクリームラム酒のソース1

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甘味：焼くるみ松の実湯葉焦がし砂糖のアイスクリームラム酒のソース2

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2017/11/04 更新

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3回目

2017/04 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.2
- | 雰囲気4.6
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

虎白＠神楽坂〜品格漂う雅味～

再訪(17.4月)

　蛤の揚物は

封じ込めた潮の甘露で口中を満たして、

炙り蛍烏賊雲丹飯蒸しは

炙りの香ばしさと磯の甘さが蒸した米の中で旨みを増幅させて

車海老真丈は

混じりけのない海老のふくよかに木の芽が香って、

煮穴子の炊き込みご飯は

春穴子の初々しさをとどめた白身のふくよかさと

皮目の香ばしさが絶品！

　来る度に再訪が待ち遠しくなる稀有な名店☆

◆今回のお品書き

肴：干海老干貝柱鰹出汁

先付：甘鯛花山椒蕗の薹酢

揚物：蛤筍　〇

お凌ぎ：炙り蛍烏賊雲丹飯蒸し　◎

お椀：車海老真丈木の芽　〇

お造り：金目鯛帆立　〇

肴：帆立の肝胡麻油

焼物：喉黒西京焼きねり独活　〇

冷し物：鼈煮凝り原木椎茸う玉菜の花　〇

煮物：相並河豚白子蕪すり流し蕗　〇

食事：煮穴子の炊き込みご飯　〇

甘味：八朔のアイスクリームノチェロの寒天寄せ焼最中　◎

＋ビール1杯、白ワイン1本(を3人で)

（夜）23400円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆ここの楽しみ方

＜雰囲気＞

　小泉功二氏率いるミシュラン三ツ星の割烹。

同じく三ツ星の神楽坂石かわの系列店になる。

　トリュフ使いや自由な素材選びの真丈に象徴されるように

師事した石川秀樹氏よりモダンな料理を供する。

＜注　文＞

　コースは、お任せの18000円より。

肴：干海老干貝柱鰹出汁

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先付：甘鯛花山椒蕗の薹酢

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揚物：蛤筍1

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揚物：蛤筍2

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揚物：蛤筍3

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お凌ぎ：炙り蛍烏賊雲丹飯蒸し1

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お凌ぎ：炙り蛍烏賊雲丹飯蒸し2

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お椀：車海老真丈木の芽1

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お椀：車海老真丈木の芽2

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お造り：金目鯛帆立1

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お造り：金目鯛帆立2

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肴：帆立の肝胡麻油1

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肴：帆立の肝胡麻油2

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焼物：喉黒西京焼きねり独活1

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焼物：喉黒西京焼きねり独活2

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冷し物：鼈煮凝り原木椎茸う玉菜の花1

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冷し物：鼈煮凝り原木椎茸う玉菜の花2

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煮物：相並河豚白子蕪すり流し蕗1

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煮物：相並河豚白子蕪すり流し蕗2

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食事：煮穴子の炊き込みご飯1

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食事：煮穴子の炊き込みご飯2

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甘味：八朔のアイスクリームノチェロの寒天寄せ焼最中1

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甘味：八朔のアイスクリームノチェロの寒天寄せ焼最中2

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煎茶

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2017/04/10 更新

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2回目

2016/12 訪問

虎白＠神楽坂～冬の味覚をギュッと一堂に！～

再訪(16.12月)

　白子に松葉蟹、鴨に鼈‥

冬の味覚をギュッと一堂にヽ(^。^)ノ

◆今回のお品書き

お任せコース　18000円

先付：白子寄せ焼茄子

揚げ物：鴨銀杏零余子(むかご)　◯

お凌ぎ：鼈飯蒸し

お椀：松葉蟹の真丈　◯

お造り：平目あん肝和え　◯

焼き物の一：松葉蟹の炭火焼き　◯

焼き物の二：喉黒海老芋　◯

煮物：金目鯛白味噌仕立て黒トリュフ　◯

食事：香箱蟹の炊き込みご飯　◯

なめこの味噌汁、香の物

甘味：小豆松の実ココナッツ・ソース　◯

＋ビール1杯、白ワイン1本、日本酒1合(を2人で)

（夜）23200円／人

焼き物の一：松葉蟹の炭火焼き1

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焼き物の一：松葉蟹の炭火焼き2

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焼き物の一：松葉蟹の炭火焼き3

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先付：白子寄せ焼茄子1

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先付：白子寄せ焼茄子2

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揚げ物：鴨銀杏零余子(むかご)1

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揚げ物：鴨銀杏零余子(むかご)2

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お凌ぎ：鼈（すっぽん）飯蒸し1

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お凌ぎ：鼈（すっぽん）飯蒸し2

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お椀：松葉蟹の真丈

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お造り：平目あん肝和え

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焼き物の二：喉黒海老芋1

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焼き物の二：喉黒海老芋2

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冷やし物：牛黒トリュフ1

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冷やし物：牛黒トリュフ2

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煮物：金目鯛白味噌仕立て1

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煮物：金目鯛白味噌仕立て2

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食事：香箱蟹の炊き込みご飯1

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食事：香箱蟹の炊き込みご飯2

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甘味：小豆松の実ココナッツ・ソース

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日本酒

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2017/01/29 更新

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1回目

2016/09 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.2
- | 雰囲気4.6
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

虎白＠神楽坂〜品格漂う雅味～

再訪(16.9月)

　今回は

喉黒に鮎、穴子、鱧、くえ、時しらずと

魚祭り <゜)))彡

◆今回のお品書き

コース　18000円

喉黒白芋茎

鮎トリュフ・ソース　〇

鮑飯蒸し　〇

穴子真丈　〇

活き鱧

くえ玉葱

和牛雲丹　〇

すっぽん夏野菜〇
鱧の砂摺り

時しらず炊き込みご飯　〇

桃シャーベット黒糖寒天ラム・ソース　〇

＋ビール1杯、白ワイン1本、日本酒(飛露喜)2合(を3人で)

（夜）23300円／人

再訪(16.6月)

　魚介は毎度間違いないのだが

たまの肉料理、

今回は和牛サーロインのしゃぶしゃぶと蕗の薹白和えが

コースの中に綺麗に組み込まれていて

かつきちんと美味しいのに感心★

◆今回のお品書き

先付：喉黒炙り焼き茄子

揚物：甘鯛松笠揚げ空豆

凌ぎ：蒸し鮑と葛切り、肝のソース　○

お椀：毛蟹真丈　○

お造り：太刀魚藁燻し

焼物：金目鯛椎茸

冷し物：和牛サーロインのしゃぶしゃぶと蕗の薹白和え　○

煮物：稚鮎の揚げと蕪

食事：鱒と牛蒡、木の芽の炊き込みご飯　○

デザート：抹茶ムースクリームチーズブランデー・シャーベット　○

＋ビール1杯、日本酒四合瓶(を3人で)

（夜）23000円／人

再訪(16.4月)

　どれも丁寧で上品な美味しさ。

魚介のバリエーションに肉まで

きちんと虎白ワールドになる巧みさが秀逸★

◆今回のお品書き

先付：烏賊うるい

揚物：鮎魚女笹燻し

凌ぎ：和牛飯蒸し

お椀：車海老真丈

お造り：桜鱒

焼物：のど黒牛蒡

冷し物：蒸し蛤筍うど

煮物：すっぽん白胡麻豆腐

食事：鮑の炊き込みご飯

甘味：抹茶ムース黒蜜寒天チーズ湯葉

＋ビール1杯、白ワイン1本(を2人で)

（夜）23600円／人

◆最新情報補足

　コース15000円よりが

今回から17000円よりに値上がりに。

再訪(16.2月)

いつもながら

真丈と甘味をはじめ総てが美味しく

トリュフの一皿に心華やぐ

間違いのない幸せ‥ (◍•ᴗ•◍)

◆今回のお品書き

先付：海老芋白味噌

揚物：鴨銀杏

凌ぎ：鰤飯蒸し

お椀：蟹真丈

お造り：かわはぎ

焼物：鰆蓮根餅トリュフ

冷し物：金目鯛椎茸

煮物：車海老筍聖護院蕪

食事：穴子の炊き込みご飯

甘味：焦がし砂糖アイスラムソース湯葉

＋ビール1杯、白ワイン1本(を2人で)

（夜）21100円／人

再訪(15.12月)

　祝・ミシュラン☆☆☆！

いつもながらの真丈の素晴らしさに

いくらを紹興酒と薔薇の香りの酒で漬けたり

トリュフに原木椎茸合わせなどの創意の美味、

これからも通います (=^ ◡ ^=)！

◆今回のお品書き

先付：すっぽん牛蒡

揚物：甘鯛銀杏 ○

凌ぎ：いくら飯蒸し ○

お椀：松葉蟹真丈 ◎

お造り：金目鯛 ○

焼物：真名鰹原木椎茸トリュフ ◎

冷し物：車海老白和え ○

煮物：鴨茄子木耳 ○

食事：秋鮭の炊き込みご飯

甘味：焼き林檎湯葉 ◎

＋ビール2杯、日本酒4合(を3人で)

（夜）21000円／人

再訪(15.9月)

　鰻の揚物に甘鯛の真丈、喉黒の焼物、穴子の煮物、

太刀魚の炊込みご飯と魚介の料理のあれこれが的を射た旨さで、

定番のトリュフ料理は、今回和牛と椎茸のコラボで

そのトリュフとの相性に驚きが有る。

　今宵も虎白は盤石の美味☆★

◆今回のお品書き

お任せコース　15000円

先付：焼茄子雲丹鮎

揚物：鰻茗荷　○

凌ぎ：すっぽん飯蒸し

お椀：甘鯛真丈　◎

お造り：福子

焼物：喉黒牛蒡　○

冷し物：和牛椎茸トリュフ　◎

煮物：穴子胡麻豆腐　○

食事：太刀魚の炊込みご飯　○

デザート：黒蜜の氷メロン・シャーベット
　　　シェリー・ソース　◎

＋ビール1杯、白ワイン1本(を3人で)

（夜）23500円／人

再訪(15.6月)

　若鮎に夏トリュフのソースを合わせる鮮烈や

喉黒で真丈を作ってしまう奇想、

いつもながら唸らされる発想のしなやかさと

期待を裏切らない美味‥ ◖ฺ|´⌣`*|◗·˳♪

◆今回のお品書き

お任せコース　15000円

先付：車海老白芋茎胡麻酢

揚物：若鮎夏トリュフのソース蓮根餅　◎

凌ぎ：白烏賊雲丹和え

お椀：喉黒真丈　◎

お造り：金目鯛炙り　○

焼物：太刀魚茄子山椒味噌　○

冷し物：桃玉蜀黍　○

煮物：牛舌胡麻豆腐冬瓜　○

食事：穴子の炊込みご飯　○

甘味：完熟マンゴーのシャーベットブランデーの氷
　　　焦がし砂糖のソース　○

＋ビール1杯、日本酒2合(を2人で)

（夜）19000円／人

再訪(15.4月)

　いつもながらの破綻の無い料理と構成♫

　雲丹白胡麻豆腐蕗の薹餡は

固体とも液体ともつかない粘り感の胡麻豆腐に

雲丹のとろみと甘み、蕗の薹の香りと苦みが立つ。

　蛍烏賊飯蒸しは

蛍烏賊の半レア感と炭で炙った香りの対照に

ご飯の蒸らした柔さと粒立ちのバランスの

双方・相互のコンビネーションが素晴らしい。

　車海老真丈は

生のままの海老のようなピュアな味わいと食感が出色！

　いずれも主役となる食材は明らかなのに、

その主役ばかりが決して悪目立ちする事のない

調和と品格のある料理に仕上がっているのが流石 (*＾▽＾*) ♪

◆今回のお品書き

お任せコース　15000円

先付：雲丹白胡麻豆腐蕗の薹餡　◎

揚物：稚鮎鮎行者大蒜　◎

凌ぎ：蛍烏賊飯蒸し　◎

お椀：車海老真丈芽蕪　◎

お造り：金目鯛炙り　○

焼物：桜鱒花山椒白味噌仕立て　○

冷し物：蛤独活こごみ　○

煮物：相並筍新玉葱芹

食事：牛と春野菜の炊込みご飯　○

デザート：抹茶ムースブランデー・シャーベット
　　　焦がし砂糖ソース　◎

＋ビール1杯、日本酒4合(を2人で)

（夜）18900円／人

再訪(15.2月)

　今回も綺麗な味♪

菜の花や筍、空豆に感じる春の気配‥ (´∀｀*)

◆今回のお品書き

お任せコース 15000円

先付：車海老海老芋辛子味噌

揚物：煮穴子牛蒡 ○

凌ぎ：鰤飯蒸し

お椀：松葉蟹真丈 ◎

お造り：かわはぎ肝和え ○

焼物：鰆菜の花トリュフ・ソース ○

冷し物：金目鯛白胡麻豆腐霙かけ

煮物：蔵王鴨筍葱春菊

食事：甘鯛と空豆の炊き込みご飯

デザート：苺シャーベットラム・ゼリーラム・ソース ○

＋ビール1杯、日本酒3合(を2人で)

（夜）19800円／人

再訪(14.12月)

　目を惹く華美はなく、どの料理もおっとりした顔立ち、

しかし一口食べれば、目を瞠る真味‥

今季の出色は、とりわけ地味に見える

鰆海老芋醤油餡と松葉蟹真丈米＾－＾米

◆今回のお品書き

お任せコース　15000円

先付：甘鯛聖護院蕪すり流し　◯

逸品：鼈煮凝り　◯

凌ぎ：かわはぎ肝和え　◎

お椀：松葉蟹真丈　◎

お造り：金目鯛炙り

焼物：鰆海老芋醤油餡　◎

冷し物：和牛椎茸鶉温泉卵　◯

煮物：のど黒葱水菜白味噌仕立て　◯

食事：かますの炊き込みご飯

デザート：黒糖寒天ブランデーゼリー胡桃焦がし砂糖スープ　◯

＋ビール1杯、白ワイン1本(を2人で)

（夜）21000円／人

再訪(14.9月)

　トリュフの香りは

焼きとうもろこしの甘さとその粒のカリっとした食感で

いよいよ引き立つ。

　最近スペシャリテの一つ、

トリュフを使った料理がコースの筆頭に据えられるようになった。

以前はコースの中程に組み込まれていて

それはそれで心待ちにする楽しみもあったが、

筆頭のトリュフもなかなか良い。

　和食ではあまり用いないそのかぐわしい香りが漂い

しかし和食から逸脱はしない綺麗なイントロが

虎白の料理のこれからの素晴らしさを期待させる。

　そして、それは果たして裏切られることが無い‥(*＾ｖ＾*)

◆今回のお品書き

お任せコース　15000円

焼き玉蜀黍トリュフ・ソース　○

鰻万願寺唐辛子梅の香り ○

いくら飯蒸し雲丹と

すっぽん白胡麻豆腐

太刀魚炙り

真名鰹蕪山椒味噌

蔵王鴨無花果胡瓜　○

甘鯛真丈蕪水蓮菜葱　◎

岩手の松茸、生で　○

喉黒の炊き込みご飯

黒糖の寒天寄せラム酒の氷とソース松の実　○

＋ビール1杯、白ワイン1本(を2人で)

（夜）21900円／人

再訪(14.6月)

　揚げる前の稚鮎を見せて頂く。

油の中を泳ぐ稚鮎は数秒で揚がるとか。

　初夏の命の味がした‥(≡Φ w Φ≡)

◆今回のお品書き

お任せコース　15000円

先附：雲丹白アスパラガスすり流し　◯

揚物：活け稚鮎空豆　◎

お凌ぎ：甘鯛飯蒸しトリュフ・ソース　◯

お椀：すっぽん丹生麺　◯

お造り：太刀魚　◯

焼物：のど黒原木椎茸木の芽味噌　◯

冷し物：地蛤白芋茎

煮物：蛍烏賊焼茄子葱スナップ・エンドウ　◯

お食事：鰻の炊込みご飯　◯

デザート：マンゴーラム・ムース　◯

＋ビール1杯、白ワイン1本(を2人で)

（夜）21000円／人

再訪(14.4月)

　蛤がふっくらと揚がっていて

穴子が豊かな甘さで

太刀魚が香ばしくも上品で

トリュフ茶碗蒸しが素っ気ない見かけを見事に裏切って

桜鱒の炊き込みご飯には焼味噌の風味が新鮮。

　いつだって正統と創意が綺麗に絡み合って、

虎白と云う個性になる。

その磁力から、しばらくは解き放たれる気配無し ( ´艸｀)

◆今回のお品書き

お任せコース 15000円

雲丹豆腐山葵餡

蛤行者大蒜　○

穴子真丈　◎

金目鯛炙り

太刀魚の焼物菜の花と芹の辛子胡麻和え　○

トリュフ茶碗蒸し　○

白海老うるい

和牛筍蕗花山椒

桜鱒の焼味噌ご飯　○

黒糖アイス焦がし砂糖ゼリー　○

シェリー酒スープ揚げ湯葉

＋ビール1杯、白ワイン1本(を2人で)

（夜）21100円／人

再訪(14.2月)

　今回は何度か訪問した中でも出色の旨さ！

いつもは中程に据え置かれるトリュフの皿がのっけから登場、

蟹に鼈、筍にかわはぎ、各々の主役がきっちり晴れ姿を見せる。

華麗にして美味、虎白ワールドに翻弄されっぱなしの夜‥★

◆今回のお品書き

先付：海老芋トリュフかけ　◎

逸品：松葉蟹蕪　◯

しのぎ：鼈飯蒸し　◎

お椀：早掘り筍白胡麻豆腐白味噌仕立て　◯

お造り：かわはぎ　◯

焼物：鰆子持ち昆布菜の花辛子和え　◯

冷し物：帆立胡瓜みぞれ酢

煮物：蔵王鴨焼葱堀川牛蒡春菊大根　◯

お食事：金目鯛の炊込ご飯

デザート：苺シャーベット紫芋ラム酒ゼリー揚げ湯葉　◯

＋ビール1杯、芋焼酎2杯

（夜）18800円／人

再訪(13.12月)

　直球で下世話に旨くするのは簡単なのに、一貫して品格漂う雅味。

そういう意味では、告げられた料理の口上から受ける想像を

好い意味で裏切る美味の連続に唸られされっぱなし (o´∪｀) ！

◆今回のお品書き

お任せコース　15000円

蕪と真鱈の白子の椀、柚子を振って

早堀りの筍と銀杏、昆布塩で

紹興酒とメイクイ茶（薔薇茶）で漬けたいくらの飯蒸し　◯

松葉蟹の真丈と芽蕪の椀　◎

かわはぎの肝和え、鰹出汁と橙

炭火焼きしたマナガツオと海老芋、トリュフと鰹、牛乳、葛のソース、
　　　トリュフを散らして　◯

海鼠とこのこ、胡瓜、林考太郎の米酢のみぞれ酢で

煎る前の胡麻豆腐、牛蒡をのせて、すっぽんのスープ

炭焼きした鰆と山椒の炊き込みご飯

香の物

味噌汁

柿のシャーベット、黒蜜寒天、ラム酒のゼリー、チーズ・スープ

＋ビール1杯、日本酒2合(を3人で)

（夜）18300円／人

再訪(12.7月) 　〜からだに打ち水♪　夏の和食～

　久しぶりの再訪。

前回はオーソドックスな中に遊び心を感じたが、

より挑んでいる、よりかっ飛んでいる、より進化している、

でも、ちゃんと夏の涼を感じる和食、実に楽し ∪*ゝω･*∪！

当たり前だが、やはり和食のカウンターは格別↑

◆最新情報補足

　言わずと知れたミシュラン３つ星の石かわの姉妹店。

喜ばしい事に、2012年に初ミシュランにして２つ星獲得☆

◆今回のお品書き

13000円コース

殻雲丹　生湯葉と長芋、すだちのジュレ　飛子の粒立ちと共に

若鮎のかき揚げ　昆布を混ぜた塩で　〇

鯵と餅米、土佐酢で漬けた胡瓜と　海苔のソースで

穴子のしんじょ　ずいきと白髪葱で　〇

生き〆のふっこ　梅浸し　割醤油を寒天で

炭焼きした金目鯛　胡麻豆腐と　夏トリュフの薫りで　◎

毛蟹と焼き玉蜀黍のムース　じゅんさいと柚子のジュレで　〇

車海老の葛煮　赤万願寺唐辛子と賀茂茄子、冬瓜と

味噌漬けした豆腐二ヶ月熟成　〇

山芋と牛蒡、昆布の山椒煮の香の物

梅香る鰻ご飯と味噌汁

桃のシャーベット　マンゴーと　すだち香る炭酸で　〇

＋シャンパン1本、日本酒(日高見・田酒)2合(を2人で)

（夜）20100円／人

(10.11月)

◆出色の一皿　　〜白味噌とトリュフのソースの妙なる甘露〜

焼もの：金目鯛　里芋　鶉卵　白味噌とトリュフのソース

　炙った表面はクリスピーに、

身はふっくらと焼き上げられた金目鯛は、

里芋や鶉卵と共に、仲良く半身浴している。

そのそれぞれの味わい、歯触りの巡礼の楽しさは

言わずもがな♪

　しかし‥

出色は、朝靄のような乳白色を湛えた出汁、

白味噌とトリュフのソースである。

白味噌の優しく滑らかな甘みと

鼻に抜けるトリュフの深い味わいの

妙なる協奏の甘露‥

風味絶佳！＾＾！

◆今回のお品書き

お任せ13000円コース

先付：湯葉豆腐　車海老　菊花あん

揚物：新堀筍

しのぎ：牡蠣の飯蒸し

椀物：白子と聖護院蕪のスープ

お造り：平目

焼もの：金目鯛　里芋　鶉卵　白味噌とトリュフのソース

冷し物：安肝　胡瓜　海月

煮込み：和牛　蕪　春菊　舞茸

食事：生のいくらご飯　香の物　味噌汁

デザート：黒蜜の寒天　柿　ラム酒ゼリー　チーズのスープ

＋ビール1杯、白ワイン1本(を2人で)

（夜）　19000円／人

◆ここの楽しみ方

＜注　文＞

　コースは、お任せの13000円と15000円のコースのみ。

全10品の、華やかで品格のある饗宴が始まる！

＜雰囲気＞

　今年もミシュラン☆☆☆の

あの『石かわ』のセカンドラインが

この『虎白』。

　まだ若い料理長の小泉さんが取り仕切る

期間限定のＯＰＥＮだった。

しばらくのクローズを経て、

満を持しての再ＯＰＥＮは今年９月。

　容れもの（店）も料理もまた一段と

飛躍した感がある。

　店は神楽坂の路地に凛と佇み、

シンプルモダンな内装はそのままに、

広く、グレードアップした。

料理が供される空間はもちろん、

トイレまで抜かりなし(笑)

　「実るほど頭を垂れる稲穂かな」

そんな古めかしい言葉をふと思い出した。

まだ30代前半のはず！の小泉さんは

以前の礼儀正しい好青年だった印象を脱し、

円熟の余裕さえ漂わせる。

　料理の前にご挨拶いただき、

圧巻の美食に手放しに感動し、

最後は路地を曲がりきるまで、

お見送りいただいた。

その姿勢、態度に何のけれんみもない。

自然体でまっすぐ、

料理もブレなく、端然と美味！

　普段使いはとても出来ないが

自分の節目、節目には

ぜひ訪れたい店だな、と

改めて思った。

◆情報出典　『東京情緒食堂　魅惑の500軒』　

　情報参考　ＴＨＡＮＫＳ！maffinさんの口コミ

　　　　　　　　　　　　　　　　　　　　　　　　＠食べログ

　ご馳走さまでした〜

喉黒白芋茎1

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喉黒白芋茎2

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鮎トリュフ・ソース1

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鮎トリュフ・ソース2

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鮑飯蒸し1

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鮑飯蒸し2

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穴子真丈

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活き鱧1

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活き鱧2

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くえ玉葱1

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くえ玉葱2

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くえ玉葱3

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くえ玉葱4

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和牛雲丹1

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和牛雲丹2

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すっぽん夏野菜1

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すっぽん夏野菜2

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鱧の砂摺り

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時しらず炊き込みご飯1

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時しらず炊き込みご飯2

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時しらず炊き込みご飯3

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桃シャーベット黒糖寒天ラム・ソース

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先付：喉黒炙り焼き茄子

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揚物：甘鯛松笠揚げ空豆

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凌ぎ：蒸し鮑と葛切り、肝のソース

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お椀：毛蟹真丈

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お造り：太刀魚藁燻し

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焼物：金目鯛と椎茸

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冷し物：和牛サーロインのしゃぶしゃぶと蕗の薹白和え1

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冷し物：和牛サーロインのしゃぶしゃぶと蕗の薹白和え2

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煮物：稚鮎の揚げと蕪

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食事：鱒と牛蒡、木の芽の炊き込みご飯

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デザート：抹茶ムースクリームチーズブランデー・シャーベット

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先付：烏賊うるい

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揚物：鮎魚女笹燻し

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凌ぎ：和牛飯蒸し

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お椀：車海老真丈

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お造り：桜鱒

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焼物：のど黒牛蒡

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冷し物：蒸し蛤筍うど

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煮物：すっぽん白胡麻豆腐

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食事：鮑の炊き込みご飯1

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食事：鮑の炊き込みご飯2

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甘味：抹茶ムース黒蜜寒天チーズ湯葉

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焼物：鰆蓮根餅トリュフ

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冷し物：金目鯛椎茸

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先付：海老芋白味噌

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揚物：鴨銀杏

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凌ぎ：鰤飯蒸し

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お椀：蟹真丈

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お造り：かわはぎ

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煮物：車海老筍聖護院蕪

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食事：穴子の炊き込みご飯

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焼物：真名鰹原木椎茸トリュフ

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冷し物：車海老白和え

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先付：すっぽん牛蒡

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揚物：甘鯛銀杏

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凌ぎ：いくら飯蒸し

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お椀：松葉蟹真丈

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お造り：金目鯛

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煮物：鴨茄子木耳

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食事：秋鮭の炊き込みご飯

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冷し物：和牛椎茸トリュフ

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食事：太刀魚の炊込みご飯

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先付：焼茄子雲丹鮎

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揚物：鰻茗荷

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凌ぎ：すっぽん飯蒸し

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お椀：甘鯛真丈

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お造り：福子

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焼物：喉黒牛蒡

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煮物：穴子胡麻豆腐

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揚物：若鮎夏トリュフのソース蓮根餅

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お椀：喉黒真丈

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先付：車海老白芋茎胡麻酢

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凌ぎ：白烏賊雲丹和え

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お造り：金目鯛炙り

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焼物：太刀魚茄子山椒味噌

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冷し物：桃玉蜀黍

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煮物：牛舌胡麻豆腐冬瓜

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食事：穴子の炊込みご飯

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甘味：完熟マンゴーのシャーベットブランデーの氷焦がし砂糖のソース

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揚物：稚鮎鮎行者大蒜

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お造り：金目鯛炙り

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先付：雲丹白胡麻豆腐蕗の薹餡

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凌ぎ：蛍烏賊飯蒸し

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お椀：車海老真丈芽蕪

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焼物：桜鱒花山椒白味噌仕立て

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冷し物：蛤独活こごみ

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煮物：相並筍新玉葱芹

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食事：牛と春野菜の炊込みご飯

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デザート：抹茶ムースブランデー・シャーベット焦がし砂糖ソース

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食事：甘鯛と空豆の炊き込みご飯

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先付：車海老海老芋辛子味噌

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揚物：煮穴子牛蒡

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凌ぎ：鰤飯蒸し

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お椀：松葉蟹真丈

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お造り：かわはぎ肝和え

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焼物：鰆菜の花トリュフ・ソース

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冷し物：金目鯛白胡麻豆腐霙かけ

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煮物：蔵王鴨筍葱春菊

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焼物：鰆海老芋醤油餡

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先付：甘鯛聖護院蕪すり流し

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逸品：鼈煮凝り

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凌ぎ：かわはぎ肝和え

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お椀：松葉蟹真丈

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お造り：金目鯛炙り

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冷し物：和牛椎茸鶉温泉卵

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煮物：のど黒葱水菜白味噌仕立て

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食事：かますの炊き込みご飯

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焼き玉蜀黍トリュフ・ソース

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鰻万願寺唐辛子梅の香り

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いくら飯蒸し雲丹と

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すっぽん白胡麻豆腐

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太刀魚炙り

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真名鰹蕪山椒味噌

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蔵王鴨無花果胡瓜

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甘鯛真丈蕪水蓮菜葱

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岩手の松茸、生で

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喉黒の炊き込みご飯

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稚鮎

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揚物：活け稚鮎空豆

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先附：雲丹白アスパラガスすり流し

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お凌ぎ：甘鯛飯蒸しトリュフ・ソース

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お椀：すっぽん丹生麺

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お造り：太刀魚

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焼物：のど黒原木椎茸木の芽味噌

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冷し物：地蛤白芋茎

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煮物：蛍烏賊焼茄子葱スナップ・エンドウ

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お食事：鰻の炊込みご飯

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太刀魚の焼物菜の花と芹の辛子胡麻和え

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雲丹豆腐山葵餡

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蛤行者大蒜1

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蛤行者大蒜2

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穴子真丈

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トリュフ茶碗蒸し

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白海老うるい

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和牛筍蕗花山椒

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桜鱒の焼味噌ご飯

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黒糖アイス焦がし砂糖ゼリー

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煮物：蔵王鴨焼葱堀川牛蒡春菊大根

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先付：海老芋トリュフかけ

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逸品：松葉蟹蕪

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しのぎ：鼈飯蒸し

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お椀：早掘り筍白胡麻豆腐白味噌仕立て

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お造り：かわはぎ

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焼物：鰆子持ち昆布菜の花辛子和え

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冷し物：帆立胡瓜みぞれ酢

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お食事：金目鯛の炊込ご飯

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炭焼きした鰆と山椒の炊き込みご飯

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蕪と真鱈の白子の椀、柚子を振って

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早堀りの筍と銀杏、昆布塩で

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紹興酒とメイクイ茶（薔薇茶）で漬けたいくらの飯蒸し

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炭火焼きしたマナガツオと海老芋、トリュフと鰹、牛乳、葛のソース、トリュフを散らして

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海鼠とこのこ、胡瓜、林考太郎の米酢のみぞれ酢で1

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煎る前の胡麻豆腐、牛蒡をのせて、すっぽんのスープ

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日本酒

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柿のシャーベット、黒蜜寒天、ラム酒のゼリー、チーズ・スープ

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炭焼きした金目鯛　胡麻豆腐と　夏トリュフの薫りで1

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炭焼きした金目鯛　胡麻豆腐と　夏トリュフの薫りで2

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殻雲丹　生湯葉と長芋、すだちのジュレ　飛子の粒立ちと共に1

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殻雲丹　生湯葉と長芋、すだちのジュレ　飛子の粒立ちと共に2

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若鮎のかき揚げ　昆布を混ぜた塩で

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鯵と餅米、土佐酢で漬けた胡瓜と　海苔のソースで

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穴子のしんじょ　ずいきと白髪葱で

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生き〆のふっこ　梅浸し　割醤油を寒天で

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毛蟹と焼き玉蜀黍のムース　じゅんさいと柚子のジュレで2

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車海老の葛煮　赤万願寺唐辛子と賀茂茄子、冬瓜と2

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味噌漬けした豆腐二ヶ月熟成

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梅香る鰻ご飯

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ゆるゆる日本酒♪

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桃のシャーベット　マンゴーと　すだち香る炭酸で2

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金目鯛　白味噌とトリュフのソース

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湯葉豆腐　車海老　菊花あん

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新堀筍

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牡蠣の飯蒸し

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白子と聖護院蕪のスープ

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平目お造り

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鮟肝ＵＰ

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和牛　蕪　春菊　舞茸

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いくらご飯

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凛とした佇まい1

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凛とした佇まい2

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凛とした佇まい3

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凛とした佇まい4

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凛とした佇まい5

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シンプルモダンな内装

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枯山水を思わせるソリッドなトイレ

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美食の始まり♪

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こちらの口コミはブログからの投稿です。？

記事URL：http://ekodaneko.com/archives/51716990.html

2016/09/22 更新

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えこだねこさんが投稿した虎白（東京/飯田橋）の口コミ詳細

移転虎白飯田橋、牛込神楽坂、神楽坂/日本料理

ジャンルから探す

予算

営業時間

えこだねこさんが投稿した虎白（東京/飯田橋）の口コミ詳細

移転虎白飯田橋、牛込神楽坂、神楽坂/日本料理

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