えこだねこさんが投稿した鳥茂（東京/南新宿）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

鳥茂新宿、南新宿、代々木/もつ焼き

30回

夜の点数：4.5
- ￥10,000～￥14,999 / 1人
- 料理・味 4.5
  
  |サービス 4.5
  
  |雰囲気 4.0
  
  |CP 4.3
  
  |酒・ドリンク 4.0
昼の点数：4.0
- ￥1,000～￥1,999 / 1人
- 料理・味 4.0
  
  |サービス 3.8
  
  |雰囲気 -
  
  |CP 4.0
  
  |酒・ドリンク -

10回目

2020/07 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

鳥茂＠新宿～サーロインとアンチョビの絶味！～

再訪(20.7月)

　今回のハイライトは

しばらくの間封印していた

サーロインアンチョビ、ニンニク、辛子のリバイバル。

このサーロインとアンチョビの相性が絶味！

　そしてサプライズは

走りも走りの松茸と共に楽しむすき焼き！

◆今回のお品書き

レバー

上シロタレ

上シロ塩

つくね

あご焼き

タン元

シャトーブリアン

茗荷とオクラの甘酢漬け卵黄と

サーロインアンチョビ、ニンニク、辛子

アキレス腱ポン酢

ピーマンの肉詰め焼き

ピーマンの肉詰め焼き塩で

すき焼き松茸で

鯛海老トマトの出汁ラーメン

キャビアおにぎり

雑炊

テオブロマさんの特注冷やしマカロン

＋ビール1杯、ワインお任せで

（夜）8500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。

＜プロフ＞

　新宿で創業半世紀を優に超える焼きとんの老舗。

豚肉の様々な部位や和牛を用いた料理のクオリティは

紀州備長炭の串焼きだけにとどまらず、肉割烹の域。

＜注　文＞

　今回も三代目大将の酒巻さんにお任せで。

＜雰囲気＞

　新宿駅近くの綺麗な店。

1階と2階を使う大バコで

店内はいつも満員の大盛況、ゆえに予約は必須！

レバー

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上シロタレ

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上シロ塩

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つくね

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あご焼き

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タン元

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タン元

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あご焼き

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茗荷とオクラの甘酢漬け卵黄と

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サーロイン　アンチョビ、ニンニク、辛子

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アキレス腱　ポン酢

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ピーマンの肉詰め焼き

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ピーマンの肉詰め焼き

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ピーマンの肉詰め焼き　塩で

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すき焼き松茸で

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鯛海老トマトの出汁ラーメン

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キャビアおにぎり

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雑炊

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白ワイン

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赤ワイン

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テオブロマさんの特注冷やしマカロン

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2020/08/06 更新

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9回目

2020/06 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

鳥茂＠新宿～直截だが、実は精緻な味～

再訪(20.6月)

　少し前までは

肉と雲丹やキャビア、アンチョビと云った

ガツンとした旨みの組合せが多かったのだが、

今はシンプル回帰して

肉そのものの味を存分に引き出すスタイルに移行している。

塩の効かせ方もずい分控えめになった。

　以前から美味しかったが

鳥茂は今も進化し続けている！

◆今回のお品書き

レバー

上シロタレ

上シロ塩

つくね

牛ミノの湯引き

タンの喉元焼き

カブ

ピーマンの肉詰めタレで

ヒレステーキ

ピーマンの肉詰め塩で

顎焼き

獅子唐焼き

アキレス腱のスープ柚子胡椒

箸休め

キャビアお握り

海苔のスープ

テオブロマさんの特注マカロンアイスハーフ

＋ビール1杯、ワインお任せで

（夜）8500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。

＜プロフ＞

　新宿で創業半世紀を優に超える焼きとんの老舗。

豚肉の様々な部位や和牛を用いた料理のクオリティは

紀州備長炭の串焼きだけにとどまらず、肉割烹の域。

＜注　文＞

　今回も三代目大将の酒巻さんにお任せで。

＜雰囲気＞

　新宿駅近くの綺麗な店。

1階と2階を使う大バコで

店内はいつも満員の大盛況（予約は必須）！

レバー

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レバー

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上シロタレ

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上シロタレ

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上シロ塩

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つくね

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つくね

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牛ミノの湯引き

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牛ミノの湯引き

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タンの喉元焼き

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タンの喉元焼き

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カブ

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ピーマンの肉詰めタレで

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ヒレステーキ

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顎焼き

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獅子唐焼き

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アキレス腱のスープ柚子胡椒

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アキレス腱のスープ柚子胡椒

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箸休め

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キャビアお握り

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海苔のスープ

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ワインお任せで

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ワインお任せで

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2020/06/21 更新

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8回目

2020/04 訪問

昼の点数：4.0
- ［料理・味4.0
- | サービス3.8
- | 雰囲気-
- | CP4.0
- | 酒・ドリンク- ］
￥1,000～￥1,999

/ 1人

通常利用外口コミ

この口コミは試食会・プレオープン・レセプション利用など、通常とは異なるサービス利用による口コミです。

鳥茂＠新宿～肉尽くしの喜びを自宅で！～

　この日は鳥茂をテイクアウト利用で。

テイクアウトはお弁当500円と焼き物4種盛り1000円の２種類になり、

ちなみにお新香は500円。

　内容は日替わり、ネタ替わりになるようだが

焼き物4種盛り1000円を注文。

　ピーマンの肉詰めや上シロ、つくねなどの人気メニューが顔を揃えて

その下にはごはんが敷きつめてある。

炭火焼きの残り香のある肉をおかずに白飯を食べる豪華弁当だ。

　各々の個性の立っているのはもちろん

お店ではやらない白飯との組合せも新鮮で、

満腹、満足なテイクアウトだった！

※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。

＜プロフ＞

　新宿で創業半世紀を優に超える焼きとんの老舗。

豚肉の様々な部位や和牛を用いた料理のクオリティは

紀州備長炭の串焼きだけにとどまらず、肉割烹の域。

＜注　文＞

　今回は焼き物4種盛り1000円に

お新香500円を付けて。

クラシックな紙手提げ袋

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焼き物4種盛り＆お新香

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焼き物4種盛り

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焼き物4種盛り

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焼き物4種盛り

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お新香

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2020/05/01 更新

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7回目

2020/03 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

鳥茂＠新宿～直截だが、実は精緻な味～

再訪(20.3月)

　先代からの定番のピーマン肉詰めも

タレだけでなく塩で食べ較べさせたり、

新メニューでは

椎茸の肉詰めや豆腐山椒、にゅうめんではなく

ラーメン鶏ガラと白味噌海苔と山椒山葵が登場。

　そしてシャトーブリアンと牛サーロインの火入れは

いつもながら決して期待を裏切らない素晴らしさ！

　
　現在は短縮営業中で、

お弁当（500円）も販売との事なので

次回はテイクアウトをぜひ利用したい。

◆今回のお品書き

レバー

上シロ

つくね

上タン焼き

シャトーブリアン

コメカミ焼きトリュフ塩ブラックペッパー

おくら茗荷卵黄の箸休め

ピーマン肉詰めタレと塩で

牛サーロインガーリックでご飯と

ししとう焼き

豚のアゴ焼き

椎茸の肉詰め

キャビア海苔巻き

豆腐山椒

黒豚バラ山椒

ラーメン鶏ガラと白味噌海苔と山椒山葵

＋ビール1杯、ワインお任せで

（夜）8500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。

＜プロフ＞

　新宿で創業半世紀を優に超える焼きとんの老舗。

豚肉の様々な部位や和牛を用いた料理のクオリティは

紀州備長炭の串焼きだけにとどまらず、肉割烹の域。

＜注　文＞

　今回も三代目大将の酒巻さんにお任せで。

＜雰囲気＞

　新宿駅近くの綺麗な店。

1階と2階を使う大バコで

店内はいつも満員の大盛況(予約は必須)！

レバー

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上シロ

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上シロ

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つくね

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つくね

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上タン焼き

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上タン焼き

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シャトーブリアン

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シャトーブリアン

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コメカミ焼きトリュフ塩ブラックペッパー

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コメカミ焼きトリュフ塩ブラックペッパー

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おくら茗荷卵黄の箸休め

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おくら茗荷卵黄の箸休め

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ピーマン肉詰めタレと塩で

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ピーマン肉詰めタレと塩で

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ピーマン肉詰めタレと塩で

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ピーマン肉詰めタレと塩で

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牛サーロインガーリックでご飯と

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牛サーロインガーリックでご飯と

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ししとう焼き

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豚のアゴ焼き

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豚のアゴ焼き

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椎茸の肉詰め

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キャビア海苔巻き

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豆腐山椒

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黒豚バラ山椒

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黒豚バラ山椒

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ラーメン鶏ガラと白味噌海苔と山椒山葵

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シャンパン

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赤ワイン

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赤ワイン

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2020/04/15 更新

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6回目

2019/12 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

鳥茂＠新宿～直截だが、実は精緻な味～

再訪(19.12月)

　長らく通っているが、

酒巻さんの料理は

様々な技巧や調味を試してみた時期を経て、

現在はより削ぎ落としたシンプルな方向に向かっている。

　直截だが、実は精緻な味には

いぶし銀の凄みが有る。

　今回一番感動したのは豚のあご焼き、

何度となく食べているのに

ますます美味しくなっている。

　本当に凄い店！

◆今回のお品書き

レバー

上シロ

さっと茹でたセンマイ刺し

つくね

こめかみ

豚のあご焼き

ピーマンの肉詰め

舌元

おくらと卵の箸休め

肉豆腐

和牛シャトーブリアン

フォアグラのリッツサンド

キャビアおにぎり

カレー、にゅうめん

マカロン・アイス

＋ビール1杯、ワインお任せで

（夜）9000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。

＜プロフ＞

　新宿で創業半世紀を優に超える焼きとんの老舗。

豚肉の様々な部位や和牛を用いた料理のクオリティは

紀州備長炭の串焼きだけにとどまらず、肉割烹の域。

＜注　文＞

　今回も三代目大将の酒巻さんにお任せで。

＜雰囲気＞

　新宿駅近くの綺麗な店。

1階と2階を使う大バコで

店内はいつも満員の大盛況(予約は必須)！

レバー

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上シロ

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さっと茹でたセンマイ刺し

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つくね

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こめかみ

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豚のあご焼き

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ピーマンの肉詰め＆舌元

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ピーマンの肉詰め

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舌元

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おくらと卵の箸休め

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おくらと卵の箸休め

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肉豆腐

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和牛シャトーブリアン

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和牛シャトーブリアン

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フォアグラのリッツサンド

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キャビアおにぎり

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キャビアおにぎり

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カレー、にゅうめん

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ワインお任せで

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ワインお任せで

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ワインお任せで

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マカロン・アイス

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2019/12/09 更新

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5回目

2018/06 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥6,000～￥7,999

/ 1人

鳥茂＠新宿～肉を堪能するなら最上の一軒の一つ～

再訪(18.6月)

　上シロは

トロ甘＆タレ甘で、

ピーマンの肉詰めは

ピーマンのパリッとしたみずみずしさが鮮やかで、

シャトーブリアンは

しっとりふかふかの絶妙の火入れで、

豚肉のすき焼きは

豚肉のジューシーさと黄身のとろみの合わせが口福！

　肉を堪能するならココ、

心からそう思える店の一つ。

◆今回のお品書き

レバー

上シロ

コメカミ

あご焼きトリュフ塩で

つくね

ピーマンの肉詰め

箸休め

舌元

シャトーブリアン

豚肉のすき焼き

サーロインステーキの小丼にんにくで

生姜

上シロ塩で

獅子唐

キャビアおにぎり

カレー＆梅茶漬け

塩アイス

テオブロマのマカロンアイス

＋ビール1杯、ワインお任せで

（夜）8000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。

＜プロフ＞

　新宿で創業半世紀を優に超える焼きとんの老舗。

豚肉の様々な部位や和牛を用いた料理のクオリティは

紀州備長炭の串焼きだけにとどまらず、肉割烹の域。

＜注　文＞

　今回も三代目大将の酒巻さんにお任せで。

＜雰囲気＞

　新宿駅近くの綺麗な店。

1階と2階を使う大バコで

店内はいつも満員の大盛況(予約は必須)！

レバー

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上シロ

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コメカミ

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あご焼きトリュフ塩で

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つくね

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ピーマンの肉詰め

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箸休め

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舌元

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シャトーブリアン

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豚肉のすき焼き1

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豚肉のすき焼き2

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サーロインステーキの小丼にんにくで

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上シロ塩で

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生姜

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獅子唐

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キャビアおにぎり

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カレー＆梅茶漬け

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白ワイン

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赤ワイン

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塩アイス

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テオブロマのマカロンアイス

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2018/06/30 更新

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4回目

2017/10 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥6,000～￥7,999

/ 1人

鳥茂＠新宿～美肉＋松茸のクライマックス～

再訪(17.10月)

　いつもながら美肉のハイライト尽くし！

そして、この時季ならではの

嬉しい畳みかけが松茸。

　リブロースと松茸に

満月を思わせる卵黄を溶けかけて、

又は松茸とヘベスのみで

馥郁と爽快の香りの協奏を楽しむシンプルご飯で‥

　興が尽きず、おとなげない程の美味の(笑)

エンドレスなクライマックス！

◆今回のお品書き

レバー

上シロ

カイノミのユッケ

舌元

つくね

上シロ焼き塩

豚の顎焼き

豚のコメカミとねぎ間

リブロースと松茸

松茸とヘベスのシンプルご飯

おくらと玉ねぎの箸休め

和牛シャトーブリアン

和牛ロースの飯蒸し

キャビア握り

焼きとうもろこし

ピーマンの肉詰め

梅茶漬け

塩アイスレモンと

＋ビール1杯、ワインお任せで

（夜）10000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。

＜プロフ＞

　新宿で創業半世紀を優に超える焼きとんの老舗。

豚肉の様々な部位や和牛を用いた料理のクオリティは

紀州備長炭の串焼きだけにとどまらず、肉割烹の域。

＜注　文＞

　現在は三代目大将の酒巻さんにお任せで。

＜雰囲気＞

　新宿駅近くの綺麗な店。

1階と2階を使う大バコで

店内はいつも満員の大盛況(予約は必須)！

レバー

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上シロ

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舌元

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つくね

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上シロ焼き塩

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豚の顎焼き

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豚のコメカミとねぎ間

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リブロースと松茸

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おくらと玉ねぎの箸休め

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松茸とヘベスのシンプルご飯

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和牛シャトーブリアン

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和牛ロースの飯蒸し

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キャビア握り

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焼きとうもろこし

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ピーマンの肉詰め

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梅茶漬け

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塩アイスレモンと

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2017/10/14 更新

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3回目

2017/06 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥6,000～￥7,999

/ 1人

鳥茂＠新宿～美肉のハイライト尽くし！～

再訪(17.6月)

　通年ほぼ変わらないラインアップながら

そのどれもがテッパン！

◆今回のお品書き

ハラミ

豚レバー串

上シロ

舌元

つくね

サーロインの飯蒸し

オクラとミョウガの箸休め

シロ串

サーロイン人肌

キャビアおにぎり

ピーマン肉詰め串

ガツ串

サーロインのすき焼きTKG 黒トリュフ乗せ

煮麺

塩アイスレモンと

＋ビール1杯、ワインお任せで

（夜）8000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。

＜プロフ＞

　新宿で創業半世紀を優に超える焼きとんの老舗。

豚肉の様々な部位や和牛を用いた料理のクオリティは

紀州備長炭の串焼きだけにとどまらず、肉割烹の域。

＜注　文＞

　現在は三代目大将の酒巻さんにお任せ。

＜雰囲気＞

　新宿駅近くの綺麗な店。

1階と2階を使う大バコで

店内はいつも満員の大盛況(予約は必須)。

豚レバー串

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上シロ

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舌元

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つくね

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サーロインの飯蒸し

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オクラとミョウガの箸休め

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ガツ串

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サーロイン人肌

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キャビアおにぎり

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ピーマン肉詰め串

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サーロインのすき焼きTKG 黒トリュフ乗せ

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煮麺

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塩アイスレモンと

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2017/06/12 更新

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2回目

2017/03 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥6,000～￥7,999

/ 1人

鳥茂＠新宿～美肉のハイライト尽くし！～

再訪(17.3月)

　相変わらずゾーンに入った

圧倒的旨さ ₍₍ ( ๑॔˃̶◡ ˂̶๑॓)◞♡ ！！

◆今回のお品書き

ハラミ

豚レバー串

上シロ

つくね串

舌元

お新香

コメカミと葱串トリュフ塩で

牛サーロインの飯蒸しニンニク醤油で

牛サーロイン人肌

シロ串

ピーマン肉詰め

すき焼き黒トリュフ乗せ

舌元焼き

牛サーロイン黒トリュフ乗せ

ジャンボ椎茸のホイル焼き酢橘で

キャビアおにぎり

梅茶漬け

エスプレッソのジェラート

＋ビール1杯、ワインお任せで

（夜）10000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。

＜プロフ＞

　新宿で創業半世紀を優に超える焼きとんの老舗。

豚肉の様々な部位や和牛を用いた料理のクオリティは

紀州備長炭の串焼きだけにとどまらず、肉割烹の域。

＜注　文＞

　現在は三代目大将の酒巻さんにお任せ。

＜雰囲気＞

　新宿駅近くの綺麗な店。

1階と2階を使う大バコで

店内はいつも満員の大盛況(予約は必須)。

豚レバー串

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上シロ

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つくね串

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舌元

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お新香

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コメカミと葱串トリュフ塩で

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牛サーロインの飯蒸しニンニク醤油で1

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牛サーロインの飯蒸しニンニク醤油で2

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牛サーロイン人肌

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シロ串

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ピーマン肉詰め

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すき焼き黒トリュフ乗せ

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舌元焼き

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牛サーロイン黒トリュフ乗せ

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ジャンボ椎茸のホイル焼き酢橘で1

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ジャンボ椎茸のホイル焼き酢橘で2

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キャビアおにぎり

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梅茶漬け

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白ワイン

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赤ワイン1

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赤ワイン2

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エスプレッソのジェラート

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2017/03/21 更新

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1回目

2016/10 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥6,000～￥7,999

/ 1人

鳥茂＠新宿～美肉のハイライト尽くし！～

再訪(16.10月)

　今回のハイライトと

お初の以下の皿のヴィジュアルを追加☆

和牛サーロインと雲丹、キャビアの海苔巻き

和牛サーロインのすき焼き、松茸と

和牛のハラミステーキ

キャビアおにぎり

ピーマンの肉詰め

再訪(16.7月)

　今回のハイライトと

お初の以下の皿のヴィジュアルを追加★

和牛サーロインと雲丹、キャビアの海苔巻き

和牛サーロインのすき焼き、サマー・トリュフがけ

ピュアホワイトの焼きトウモロコシ

キャビアおにぎり

ピーマンの肉詰め

再訪(16.2月)

今回のハイライトと

お初の以下の皿のヴィジュアルを追加☆

和牛サーロインのすき焼き、黒トリュフがけ

牛舌の喉元

上舌元、黒トリュフ乗せ

豚の顎の串

豚のチレ焼き、山椒で

再訪(15.9月)

　肉はもちろん

松茸やキャビア、トリュフ使いが

きちんとこなれていて美味しいところが

この店の美点であり個性だと思う (。❛ᴗ❛。)

　今回のハイライトの以下の皿のヴィジュアルを追加★

国産松茸と和牛サーロインのすき焼き

牛タンのステーキ、黒トリュフがけ

国産松茸のホイル焼き

シャトーブリアンのステーキ

キャビアおにぎり

フォアグラの白味噌漬け

再訪(15.8月) 　～松茸とのコラボ登場！～

　秋の声を聴く前に、早くも松茸とのコラボ登場！

シャトーブリアンはもちろんだが

牛舌のステーキも出色の火入れ。

そして雲丹素麺なのか素麺雲丹なのか分からない

一皿も(笑)

　今回のハイライトとお初の以下の皿のヴィジュアルを追加★

松茸と和牛サーロインのすき焼き

松茸と和牛のホイル焼き

牛舌のステーキ、山葵で

雲丹素麺

再訪(15.6月)　～豚生肉禁止の直前に！～

　間近に迫った6/12よりの

豚の生肉の提供禁止の前に再訪！

　肉刺しも旨いが

今回印象的だったのは

フォアグラの白味噌漬け♪

そしていつもの出色、

シャトーブリアンのステーキ (〃Φ∀Φ〃)ノ

　今回のハイライトの以下の皿のヴィジュアルを追加☆

肉刺し盛合せ

フォアグラの白味噌漬け、2週間寝かせて、
　　　バルサミコ酢で

サーロイン牛のすき焼き、トリュフ散らし

舌元、黒胡椒で

シャトーブリアンのステーキ

キャビアおにぎり

再訪(15.5月) ～シャトーブリアンの賄いカレー♡ ～

　今回印象的だったのは、久々に頂いたカレー♪

シャトーブリアンの端切れを混ぜ込んで作って

4日間寝かせた元々は賄いのカレーの進化版、

こんな賄い出るなら、いっそ鳥茂に勤めたい(笑)

　今回のハイライトの以下の皿のヴィジュアルを追加☆

シャトーブリアンのステーキ、わさびで

キャビアおにぎり

シャトーブリアンの端切れで作った4日寝かせの賄いカレー

再訪(15.3月)　～フォアグラ×リッツ、脂と塩みの快★ ～

　相変わらず、みっちりと充実したスポンジのような、

或いはスフレのような、ステーキの食感は唯一無二！

フォアグラ×リッツの脂と塩みの快も楽しい。

　今回のハイライトの以下の皿のヴィジュアルを追加★

すき焼き、黒トリュフで

らっきょ

シャトーブリアンのステーキ、わさびで

フォアグラ、リッツで挟んで

牛タン、黒トリュフと塩で

キャビアおにぎり

再訪(14.12月) ～肉と黒トリュフのコラボ☆ ～

　今回新鮮だったのは湯引きのバリエーション。

”剛”の焼いた肉ばかりではなく

”柔”のさっぱりした肉のバリエの追加を歓迎したい。

　あと印象的だったのは肉と黒トリュフのコラボ☆

と云う訳で、今回印象的だった

以下の皿のヴィジュアルを追加♫

豚の胃袋の湯引き、山葵で

牛タンの湯引き、山葵で　○

牛タンのステーキ、粗塩と黒トリュフで　◎

脊髄刺し、キャビア添え

シャトーブリアン　◎

サーロイン薬味3種食べ較べ：雲丹キャビア、フォアグラの醤油漬け
　　　バルサミコ酢、アンチョビ　○

サーロイン牛TKG、黒トリュフと　◎

再訪(14.11月) ～肉と雲丹のコラボの本家☆ ～

　肉と雲丹のコラボの本家はやはりココか！（笑）

今回のハイライトの以下の皿のヴィジュアルを追加☆

脳味噌、チーズとトリュフで　○

松茸すき焼き　○

松茸のホイル焼き

牛のサーロイン、雲丹のせ　○

松茸のスープ

再訪(14.10月) 　～すき焼きバージョンも登場！～

　今回お初のすき焼きバージョンと

ハイライトの以下の皿のヴィジュアルを追加 ♪ヾ(●’∀’●)ﾉ♪

すき焼き、松茸で巻いて

豚の脊髄、キャビア載せ

コメカミ串、トリュフ塩で

松茸のサーロイン巻き、雲丹とキャビア載せ

サーロイン・ステーキ、粗塩で

再訪(14.8月) ～真夏の果実もとい真夏の松茸（笑）～

　アボカドのつまみの爽涼を楽しんでいたら、

お初の牛舌トロ・ステーキが運ばれて来た。

粗塩と一緒に噛み込んで直感、

「これに黒トリュフを掛けたらきっと合いますょ」とご主人に云うと、

「あ、トリュフ有るから掛けますか？」とパラパラと嬉しい即興（笑）

そして早くも松茸の嬉しいサプライズに、今宵も破顔一笑｡+.｡ヽ(*>∀<*)ﾉ｡.+。

再訪(14.7月) 　～新作のすき焼き飯が白眉！～

　新作のすき焼き飯が白眉！

和牛も卵もヤバいが、タレが抜群に美味＼(^o^)／

再訪(14.5月) 　～いつもの裏切らない美味しさ！～

　3ヶ月ぶりの再訪。

いつもの串がいつもの皿がことごとく美味！

今回のハイライトの以下の皿のヴィジュアルを追加。

大腸のネギマのトリュフ塩が新鮮♪

シロ焼き

黒毛和牛のヒレ・ステーキ

大腸のネギマ、トリュフ塩で

再訪(14.2月) 　～早めの仕掛けが吉♥ ～

　１８時に入店すると、いつも大盛況の店は貸切り状態♪

肉刺しの鮮度もいつにも増して素晴らしい。

脊髄刺しのキャビア乗せは

脊髄のねっとりまったりにキャビアの塩みが美味！

　さて、今回のハイライトのヴィジュアルを追加★

脊髄刺しのキャビア乗せ　◎

肉刺し　◎

上シロ焼き、塩と胡椒で　◯

フォアグラの醤油・日本酒・味醂漬け、
　　　牛肉と奈良漬けと合わせて　◎

再訪(14.1月) 　～元月の侯～

　久々と新作の以下の皿のヴィジュアルを追加♪

ハラミのステーキ　○

鴨の醤油漬け、白髪葱で　○

マカロン（笑）

再訪(13.12月) 　～晩冬の侯～

　いつものハイライトの以下の皿のヴィジュアルを追加♪

和牛のステーキ3種薬味食べ較べ：
　　　雲丹＆キャビア、鬼おろし＆キャビア、アンチョビ

鶏ささみのなめろう、海苔とオリーブオイルで

再訪(13.10月) 　～ここもまた肉山！～

　通年でメニューは食べ尽くした感あり（笑）

パターンの美学の今回のハイライトの

以下の皿のヴィジュアルを追加 (=ﾟωﾟ)ﾉ♪

肉刺し盛合せ

松茸のサーロイン巻き、雲丹とキャビア載せ

ピーマンの肉詰め

黒毛和牛のヒレステーキ

和牛のステーキ3種薬味食べ較べ：雲丹＆キャビア、アンチョビ、鬼おろし

再　訪(13.9月) 　　～暮秋の侯～

　通年変わらないハイライトのビジュアルを改めて追加。

変わらぬ良さ、変わらぬ旨さ (=^・ω・^=)！

松茸のサーロイン巻き、雲丹とキャビア載せ

牛ヒレ・ステーキ

和牛サーロイン3種薬味食べ較べ：雲丹＆キャビア、アンチョビ、鬼おろし

再訪(13.8月)　　～壮月の侯～

　新規メニューもシーズン・メニューも変わらず。

なので、改めてここの必食メニューを棚卸ししてみたい♪

　【必食メニュー】

上シロ

ピーマン肉詰め

サーロイン　ステーキ

ヒレステーキ

　料理の流れの中にこのメニューがこの順番に入る、

それがMY　BEST (*Ф∇Ф)ノ

再訪(13.7月)　　～七夜月の侯～

　今年お初の松茸は鳥茂で♪

松茸のサーロイン巻き、雲丹とキャビア載せ、

ヤバ旨 (≧▽≦)☆！！

再訪(13.6月) 　～水月の侯～

　今回は、以下のハイライト・ヴィジュアルを追加（*゜θ゜*）β”””

◆今回のお品書き

カイノミステーキ

ピーマン肉詰め＆上シロ Wスターズ！

雲丹＆キャビア煮麺

ヒレステーキ

再訪(13.5月) 　～鶉月の侯～

　今回は、以下の新規ヴィジュアルを追加 (=゜ω゜)ノ

◆今回のお品書き

牛ノド刺身

ピュアホワイトの焼き玉蜀黍

雲丹キャビアのにゅうめんオリーブオイルと酢醤油で

海苔茶漬け牛と鶏と鼈の出汁で

(パティシエがご主人の友達の)
　　　”テオブロマ”の苺とホワイトチョコのモンブラン（笑）

再訪(13.4月) ～花残月の候～

　今回は、以下の新規ヴィジュアルを追加 (*｀･▽･´*)

タン刺し

ハラミ刺し

鶏の笹身のなめろう

再訪(13.3月) ～鳥茂参り花見月の候～

　今回もハイライトの以下のヴィジュアルを追加･:*┗┫┣┷*.｡･:*:･ﾟ

豚の脊髄

サーロインと雲丹、キャビア乗せの卵ご飯

塩のアイスクリーム、チーズケーキと共に

再訪(13.2月) ～鳥茂参り麗月の候～

　今月も再訪。

今回もハイライトの以下のヴィジュアルを追加♪( ´▽｀)

肉刺し

和牛サーロイン3種薬味食べ較べ:雲丹＆アンチョビ、トマト＆鬼おろし、山葵

サーロインと雲丹、キャビア乗せご飯

下仁田葱のホイル焼き

再訪(13.1月) ～鳥茂初詣～

　鳥茂初詣！

今回もハイライトの以下のヴィジュアルを追加♪( ´▽｀)

和牛サーロイン3種薬味食べ較べ:雲丹、鬼おろし、山葵

黒毛和牛のヒレ・ステーキ

サーロインと雲丹、キャビア乗せご飯

〆の和カレー

再訪(12.12月) 　～鳥茂参り暮古月の候～

　今年最後の再訪。

有終の美を飾る大ポーションのハイライトと

お初の鴨の正油漬けのヴィジュアルを追加♪

酒巻さん、今年もありがとう m(__)m ！

黒毛和牛のヒレ・ステーキ ◎

和牛サーロインの食べ較べ:雲丹とアンチョビ、山葵 ◎

上シロ焼き ◎

和牛サーロインの生肉、雲丹とキャビアの卵かけご飯 ◯

鴨の正油漬け、白髪葱と黒胡椒で

再訪(12.11月) ～鳥茂参り霜月再び！～

初の組合せの和牛のステーキと

お初のカレーライスのヴィジュアルを追加＾＾♪

和牛のステーキアンチョビ＆雲丹一緒載せ　◎

カレーライス　○

再訪(12.11月) ～鳥茂参り霜月の候～

　今月も再訪。

今回も雲丹と松茸のやんちゃな組合せが随所に（笑）

ハイライトとお初の以下のヴィジュアルを追加ヽ(*ﾟωﾟ)ﾉ

松茸のサーロイン巻き、雲丹とキャビア載せ　○

雲丹と松茸の炊き込みご飯　途中から卵黄と共に　◎

【初】　岩手牛のサーロイン・ステーキ　○

再訪(12.10月) ～鳥茂参り神無月の候～

　今月も再訪。

今回は雲丹とキャビア、松茸のやんちゃな組合せが随所に（笑）

お初の以下のヴィジュアルを追加ヽ| ・∀・|ノ★

松茸のサーロイン巻き、雲丹とキャビア載せ

和牛のステーキ3種薬味食べ較べも、雲丹＆キャビア登場♪　◎

雲丹とキャビア、松茸の炊き込みご飯　○

ハラミ刺し

再訪(12.9月) 　～鳥茂参り長月の候～

　今月も再訪。

今回は煩悩の松茸ラッシュ！

お初の以下のヴィジュアルを追加 ( ´ ▽ ` )♪

松茸のサーロイン巻き　

サーロインの雲丹のせ　〇

雲丹と松茸の炊き込みごはん、生卵と　〇

再訪(12.8月) 　　～鳥茂参り葉月の候～

　今月も再訪。

お初の以下のヴィジュアルを追加´(｀･ω･´)ﾉ♪

サーロインステーキの焼きサンドトマトソースと鬼おろしで　◎

脳味噌と子袋刺し　〇

焼きとうもろこし

松茸のホイル焼き

再訪(12.7月) 　～鳥茂参り催涙雨の晩☆★ ～　

　今宵七夕は、天の川を渡って牽牛星と織女星という恋人同士の星が年に一度の逢瀬を楽しむ晩☆★

しかし雨が降ればそれも叶わず、また来年の今宵を待ち焦がれねばならない。

今日降る雨を催涙雨と云うのだとか。

　そんな少し哀しい？今晩、今月も再訪♪

お初のローストビーフの鬼おろしと黒毛和牛のヒレステーキ、豚の脊髄、

鶏ささみのなめろうのホイル焼きのヴィジュアルを追加 ☆⌒ヾ(^･^*)(*^･^)ﾉ⌒★

再訪(12.6月) 　～鳥茂参り水無月の候～

　今月も再訪。

お初の鶏のささみでつくったなめろうの

ヴィジュアルを追加 ♪( ´▽｀)<

再訪(12.5月) 　～鳥茂参り　多草月の候～

　今月も再訪。満足の美味！

お初のからすみの牛刺し巻きと牛刺しのづけ丼、

ウニのリゾットのヴィジュアルを追加ヾ(＠°▽°＠)ﾉ

再訪(12.4月) 　～鳥茂参り　卯の花月の候～

　今月も再訪。満足の美味！

今回のハイライト、うにの牛巻きと牛もものたたきの

ヴィジュアルを追加 ♪(*￣ー￣)ｖ

再訪(12.3月) 　～鳥茂参り　早花咲月の候～

　今月も再訪。今夜も焼き前の愉しいひととき↑

お初の黒毛和牛のもも焼き、ユッケ鬼おろし、胃袋に、

いつものハイライト、シロ焼きのヴィジュアルを追加 o(〃＾▽＾〃)o

再訪(12.2月)

　今月も再訪。

今回のハイライト、和牛のステーキ四種薬味食べ較べ(大葉ネギが新顔)と

お初の鴨の醤油漬け、ユッケ丼のヴィジュアルを追加ヽ(=＾ﾟωﾟ)＾/♪

再訪(12.1月)

　毎月のお詣り、今回は初詣（笑）

カウンター越しに焼き場のご主人に年始の挨拶をし、

目くるめく肉尽くしに今夜も溺れる。。。｡(*ﾟ∇ﾟ*)

　今回のハイライト、和牛のステーキ四種薬味食べ較べと

お初のヒレ下の焼きにスープとカレー付けだれの蕎麦バージョンの

ヴィジュアルを追加☆

再　訪(11.12月)　　〜冬物語　第２章＾＾♪ 〜

　気が付けば、毎月の訪問（笑）

メニューは劇的には変わらないけど、味は劇的に美味しい！

師走に駆け込む”鳥茂　冬物語　第２章！”の口福♪

　今回のハイライトの（先月とはまた違う並びの）和牛ステーキ三種薬味食べ比べと

お初のきしめん牛と鶏、スッポンのスープとカレーの付けだれの

ヴィジュアルを追加 (ﾟ･ﾟ* ♡

再訪(11.11月)

　時を置かずしての再訪。

常連のむすぬどののアドバイス通り、オフピークの遅めの仕掛けで♪

22:30の入店と顔を覚えて頂いて、首尾良くご主人の目の前の特等席に！

後は酒込みのお任せで、至福の時間。。。！

むすぬどのも未体験と云う超！最新作、

和牛ステーキ三種薬味食べ比べと玉ねぎのスープ、

今回のハイライトを中心に、

冬メニューのヴィジュアルお楽しみあれ～☆＾∇゜)

◆今回のお品書き

レバー焼き　〇

上タン焼き　〇

牛トロ串　◎

白焼き　◎

上白焼き　◎

コメカミのネギ間

子袋刺し

玉ねぎのスープ

つくね

ピーマンの肉詰め　〇

和牛ステーキ三種薬味食べ比べ　◎
1.アンチョビとニンニク
2.ワサビと生醤油
3.ニンニクの醤油漬け
＊この順番で

ハツ

牛と鶏、スッポンの雑炊

＋ビール1杯、日本酒1杯、赤ワイン1杯

（夜）6400円／人

再訪(11.10月)

　1ヶ月余りでの再訪は、

一説では、ここに棲むというまことしやかな噂も（笑）、

あの！むすぬどののお誘いを受けて♪

伝説の常連スペシャルメニューはホントに凄かった！！

あくまで参考情報と云うコトで(笑) (*ΦωΦ)ﾉ

◆今回のお品書き

レバー焼き

小袋刺し

牛トロ串〇

シロ焼き　◎

上タン焼き(豚の舌の根)　〇

タマネギとガツの和え物

オクラとミョウガの箸休め

上タンの刺身　◎

ピーマンの肉詰め焼き

アンチョビ・ステーキ　〇

ヒレ・ステーキ

松茸、ウニと牛刺しで巻いて　〇

松茸ご飯、ウニとキャビアと　〇

鶏スープ

＋ビール1杯、日本酒6合、赤ワイン2本(を6人で)

（夜）8000円／人

(11.9月)　　〜脂の雫、黄身の奔流へのダイブ〜

◆出色の一皿　　和牛刺し

　黎明の光は、茜の山あいから

今にも高く翔け上がらんとしている。

和牛は茜と乳白の縞をぬめ光らせ、

今にも弾けそうな黄身はそのときを待っている。

割ると、やにわに泡立つ光の奔流‥

その肉の褥にダイブする！

　初めに、口いっぱいに頬張る確かな食感があり、

瞬時に湧き出す、脂のシルキーで甘い雫の洪水に変わり、

とろみのある黄身とない交ぜに融和する。

　肉の快楽に溺れ、

声にならない嘆声が洩れる一皿(*´◇｀*)

◆今回のお品書き

・上6品2800円コース

レバー　〇

シロ　〇

牛トロ焼き　〇

つくね

ピーマン

ネギ間
　
タン

お新香

・刺身入りコース+1000円（2皿を2人でシェア）

和牛刺し　◎

＋ビール1杯、日本酒『田酒』2合(を2人で)

（夜）6100円／人

◆ココの楽しみ方

＜注　文＞

　まず最初に、この店の基本知識。

この店の串は豚や牛、鶏ではない。

”鳥”と謳いつつ、鳥ではない、それが鳥茂の料理(笑)

　さて、焼き物は4品2000円より5品2400円、

6品2800円のコース（お新香付き）がある。

これに刺身を一品プラスすると1000円。

他に特選の6000円コースも有り。

　自分はいつも6品2800円のコース＋刺身、

意外とおなかにたまる。

　ドリンクはビール600円、日本酒一合800円、ワイン4000円、

全て均一料金と明快♪

＜雰囲気＞

　8月にリニューアルしたばかり、

以前の店を知っていると隔世の感がある。

モダンに変身し、間取りも広く、導線も整備された。

　しかし、使い込んだ木のお盆と竹串を箸代わりにするスタイルは健在(笑)

そして、昔と変わらずの大盛況！

　あえて苦言を呈したいのは、オペレーションの悪さ。

入店しても、声を掛けないと放置、

声を掛けても一向に注文を取りに来ない、

注文を忘れられる、いま対応してくれているのか分からない‥

　人気店にして、新装移転オープンでの不慣れ、

そういうレベルを逸脱してのお粗末さ。。。

笑顔も余裕も無く、明らかにスタッフの数が足りていない。

　新宿エリアにして貴重なおいしい店、

はっきり言って、味は好き！

（おそらく）継ぎ足しのたれがまとめる

焼きもののトーンは、瞠目すべきものが有る☆

でも、このサービスは萎える↓

　本気で改善に取り組んで、真の名店になって欲しい。

◆情報出典

　むすぬさんのレビュー@食べログ

　ご馳走さまでした〜

サーロインと雲丹、キャビアの海苔巻き

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和牛サーロインのすき焼き、松茸と1

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和牛サーロインのすき焼き、松茸と2

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和牛サーロインのすき焼き、松茸と3

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和牛のハラミステーキ

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ピーマンの肉詰め

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キャビアおにぎり

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ピーマンの肉詰め

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サーロインと雲丹、キャビアの海苔巻き

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和牛サーロインのすき焼き、サマー・トリュフがけ

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ピュアホワイトの焼きトウモロコシ

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キャビアおにぎり

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和牛サーロインのすき焼き、黒トリュフがけ

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牛舌の喉元1

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牛舌の喉元2

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牛舌の喉元3

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豚のチレ焼き、山椒で1

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豚のチレ焼き、山椒で2

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上舌元、黒トリュフ乗せ1

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上舌元、黒トリュフ乗せ2

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豚の顎の串1

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豚の顎の串2

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国産松茸のホイル焼き1

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国産松茸のホイル焼き2

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国産松茸と和牛サーロインのすき焼き

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シャトーブリアンのステーキ

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牛タンのステーキ、黒トリュフがけ

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キャビアおにぎり

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フォアグラの白味噌漬け

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松茸と和牛サーロインのすき焼き1

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松茸と和牛サーロインのすき焼き2

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松茸と和牛のホイル焼き1

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松茸と和牛のホイル焼き2

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牛舌のステーキ、山葵で1

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牛舌のステーキ、山葵で2

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雲丹素麺

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肉刺し盛合せ

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フォアグラの白味噌漬け、2週間寝かせて、バルサミコ酢で1

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フォアグラの白味噌漬け、2週間寝かせて、バルサミコ酢で2

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フォアグラの白味噌漬け、2週間寝かせて、バルサミコ酢で3

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サーロイン牛のすき焼き、トリュフ散らし

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舌元、黒胡椒で1

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舌元、黒胡椒で2

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シャトーブリアンのステーキ1

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シャトーブリアンのステーキ2

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キャビアおにぎり

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シャトーブリアンの端切れで作った4日寝かせの賄いカレー

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キャビアおにぎり

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シャトーブリアンのステーキ、わさびで

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フォアグラ、リッツで挟んで

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すき焼き、黒トリュフで

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らっきょ

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牛タン、黒トリュフと塩で1

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牛タン、黒トリュフと塩で2

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シャトーブリアンのステーキ、わさびで

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豚の胃袋の湯引き、山葵で

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牛タンの湯引き、山葵で

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牛タンのステーキ、粗塩と黒トリュフで1

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牛タンのステーキ、粗塩と黒トリュフで2

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牛タンのステーキ、粗塩と黒トリュフで3

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脊髄刺し、キャビア添え

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サーロイン薬味3種食べ較べ：雲丹キャビア、フォアグラの醤油漬けバルサミコ酢、アンチョビ

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サーロイン牛TKG、黒トリュフと

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牛のサーロイン、雲丹のせ

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脳味噌、チーズとトリュフで1

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脳味噌、チーズとトリュフで2

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松茸すき焼き

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松茸のホイル焼き

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松茸のスープ

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すき焼き、松茸で巻いて1

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すき焼き、松茸で巻いて2

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すき焼き、松茸で巻いて3

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豚の脊髄、キャビア載せ

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コメカミ串、トリュフ塩で

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初松茸の和牛、雲丹、キャビア乗せ

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和牛とアボカド、キャビアのつまみ

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牛舌トロ・ステーキ、粗塩で

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牛舌トロ・ステーキ、粗塩で、更に黒トリュフ掛けて

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初松茸と和牛、雲丹、キャビア乗せのTKG1

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初松茸と和牛、雲丹、キャビア乗せのTKG2

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シロ焼き

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黒毛和牛のヒレ・ステーキ1

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黒毛和牛のヒレ・ステーキ2

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大腸のネギマ、トリュフ塩で

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フォアグラの醤油・日本酒・味醂漬け、牛肉と奈良漬けと合わせて

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フォアグラの醤油・日本酒・味醂漬け、牛肉と奈良漬けと合わせて3

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フォアグラの醤油・日本酒・味醂漬け、牛肉と奈良漬けと合わせて4

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脊髄刺しのキャビア乗せ

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上シロ焼き、塩と胡椒で

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鴨の醤油漬け、白髪葱で

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ハラミのステーキ

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和牛のステーキ3種薬味食べ較べ：雲丹＆キャビア、鬼おろし＆キャビア、アンチョビ1

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和牛のステーキ3種薬味食べ較べ：雲丹＆キャビア、鬼おろし＆キャビア、アンチョビ2

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和牛のステーキ3種薬味食べ較べ：雲丹＆キャビア、鬼おろし＆キャビア、アンチョビ

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鶏ささみのなめろう、海苔とオリーブオイルで

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ピーマンの肉詰め

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黒毛和牛のヒレステーキ

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和牛のステーキ3種薬味食べ較べ：雲丹＆キャビア、アンチョビ、鬼おろし

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松茸のサーロイン巻き、雲丹とキャビア載せ1

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松茸のサーロイン巻き、雲丹とキャビア載せ2

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和牛サーロイン3種薬味食べ較べ：雲丹＆キャビア、アンチョビ、鬼おろし1

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和牛サーロイン3種薬味食べ較べ：雲丹＆キャビア、アンチョビ、鬼おろし3

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和牛サーロイン3種薬味食べ較べ：雲丹＆キャビア、アンチョビ、鬼おろし2

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和牛サーロイン3種薬味食べ較べ：雲丹＆キャビア、アンチョビ、鬼おろし4

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松茸のサーロイン巻き、雲丹とキャビア載せ1

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松茸のサーロイン巻き、雲丹とキャビア載せ2

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松茸のサーロイン巻き、雲丹とキャビア載せ3

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カイノミステーキ1

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カイノミステーキ2

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雲丹＆キャビア煮麺

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牛ノド刺身1

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牛ノド刺身2

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ピュアホワイトの焼き玉蜀黍

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海苔茶漬け牛と鶏と鼈の出汁で

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(パティシエがご主人の友達の)”テオブロマ”の苺とホワイトチョコのモンブラン（笑）

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タン刺し

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ハラミ刺し

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豚の脊髄

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サーロインと雲丹、キャビア乗せの卵ご飯

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塩のアイスクリーム、チーズケーキと共に

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肉刺し1

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肉刺し2

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サーロインと雲丹、キャビア乗せご飯

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下仁田葱のホイル焼き

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黒毛和牛のヒレ・ステーキ

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サーロインと雲丹、キャビア乗せご飯

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〆の和カレー

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黒毛和牛のヒレ・ステーキ

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上シロ焼き

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和牛サーロインの生肉、雲丹とキャビアの卵かけご飯1

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和牛サーロインの生肉、雲丹とキャビアの卵かけご飯2

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和牛サーロインの生肉、雲丹とキャビアの卵かけご飯3

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鴨の正油漬け、白髪葱と黒胡椒で

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和牛のステーキアンチョビ＆雲丹一緒載せ1

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和牛のステーキアンチョビ＆雲丹一緒載せ2

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松茸のサーロイン巻き、雲丹とキャビア載せ1

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松茸のサーロイン巻き、雲丹とキャビア載せ2

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雲丹と松茸の炊き込みご飯　途中から卵黄と共に1

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雲丹と松茸の炊き込みご飯　途中から卵黄と共に2

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雲丹と松茸の炊き込みご飯　途中から卵黄と共に3

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雲丹と松茸の炊き込みご飯　途中から卵黄と共に4

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岩手牛のサーロイン・ステーキ1

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岩手牛のサーロイン・ステーキ2

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松茸のサーロイン巻き、雲丹とキャビア載せ

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和牛のステーキ3種薬味食べ較べも、雲丹＆キャビア登場♪

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雲丹とキャビア、松茸の炊き込みご飯

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ハラミ刺し

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松茸のサーロイン巻き1

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松茸のサーロイン巻き2

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サーロインの雲丹のせ

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雲丹と松茸の炊き込みごはん、生卵と

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サーロインステーキの焼きサンドトマトソースと鬼おろしで

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脳味噌と子袋刺し

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ローストビーフの鬼おろし

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黒毛和牛のヒレステーキ

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豚の脊髄

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鶏ささみのなめろうのホイル焼き

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鶏のささみでつくったなめろう、生姜を効かせて

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からすみの牛刺し巻き

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牛刺しのづけ丼

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ウニのリゾット

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うにの牛巻き

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牛もものたたき　粒塩で

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黒毛和牛のもも焼き

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ユッケ鬼おろし

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（一頭から1ｋｇしか採れない）胃袋

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シュガートマト

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ユッケ丼1

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ユッケ丼2

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肉刺し

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鴨の醤油漬け

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和牛のステーキ四種薬味食べ較べ

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ヒレ下の焼き

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肉刺し

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気管焼き

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和牛ステーキ三種薬味食べ比べ

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白焼き

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ハツ

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和牛刺し1

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和牛刺し2

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牛トロ焼きＵＰ

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牛トロ焼き

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つくねＵＰ

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肉刺し

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松茸、ウニと牛刺しで巻いてＵＰ3

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松茸ご飯、ウニとキャビアと

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上タン焼き(豚の舌の根)

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タマネギとガツの和え物

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オクラとミョウガの箸休め１

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オクラとミョウガの箸休め２

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上タンの刺身

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アンチョビ・ステーキ

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ヒレ・ステーキＵＰ

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松茸、ウニと牛刺しで巻いて１

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松茸、ウニと牛刺しで巻いて２

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松茸、ウニと牛刺しで巻いてＵＰ２

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牛トロ串ＵＰ

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飾りロゴが映えるモダンな外観

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簡素なカウンター席

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木の盆と箸代わりの竹串

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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/51873208.html

2016/10/15 更新

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えこだねこさんが投稿した鳥茂（東京/南新宿）の口コミ詳細

鳥茂新宿、南新宿、代々木/もつ焼き

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鳥茂（東京/南新宿）の口コミ詳細

鳥茂新宿、南新宿、代々木/もつ焼き

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