えこだねこさんが投稿したAta（東京/代官山）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

Ata代官山、渋谷、恵比寿/ビストロ

13回

夜の点数：4.2
- ￥8,000～￥9,999 / 1人
- 料理・味 4.2
  
  |サービス 4.2
  
  |雰囲気 4.1
  
  |CP 3.7
  
  |酒・ドリンク 3.7
デリバリーの点数：4.0
- ￥5,000～￥5,999 / 1人

13回目

2024/11 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気4.1
- | CP3.7
- | 酒・ドリンク3.7 ］
￥8,000～￥9,999

/ 1人

Ata【東京・代官山】～カウンターが抜群に楽しい魚介ビストロ～

再訪(24.11月）

　2ヶ月ほどでの再訪。

今回のハイライトは

新メニューと云う鰻の白焼きとイチジクのグリルと

ど定番のオマール海老のロースト＆オマール海老の爪のグラタン。

◆今回のお品書き

栗と豚肉のパテアンクルート

鰻の白焼きとイチジクのグリル
　　　鰻のジュとバルサミコソースヨーグルトとディル　

あんこうグラタンスープ

活オマール海老のロースト

活オマール海老の爪のグラタン

クレーム・ダンジュ

+ビール1杯、白ワイン1本(を2人で)

（夜）12000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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフがオーナーの魚介系ビストロ。

　店名のAtaは

"食べる"と云う意味の北欧の言葉に由来する。

＜注　文＞

　黒板からアラカルトで注文する形。

魚介メニューのオリジナリティと美味しさは非凡！

＜雰囲気＞

　マリン感じるウッド・ベースの内装に

とぼけたユーモラスなオブジェが楽しい空気感。

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2024/11/06 更新

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12回目

2024/09 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気4.1
- | CP3.7
- | 酒・ドリンク3.7 ］
￥8,000～￥9,999

/ 1人

Ata【東京・代官山】～カウンターが抜群に楽しい魚介ビストロ～

再訪(24.9月）

　ほぼ1年ぶりの再訪。

カーブドッチの白ワインの”かわうそ”と

お揃いのグラスで乾杯！　

　今回のハイライトは

ハモのフリットソルダムとビーツと

イワシとズッキーニのタルトフランベ。

◆今回のお品書き

カニのワカモレ

モンサンミッシェルのムール貝とフライドポテト

ハモのフリットソルダムとビーツ

イワシとズッキーニのタルトフランベ

牛肉の重ね焼きアッシュパルマンティエ

+ビール1杯、白ワイン1本(を2人で)、赤ワイン1杯

（夜）16000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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフがオーナーの魚介系ビストロ。

現在は野口聡シェフが店を張る。

　店名のAtaは"食べる"と云う意味の北欧の言葉に由来する。

＜注　文＞

　黒板からアラカルトで注文する形。

魚介メニューの充実っぷりと美味しさは非凡！

＜雰囲気＞

　マリン感じるウッド・ベースの内装に

とぼけたユーモラスなオブジェが楽しい空気感。

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2024/09/07 更新

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11回目

2023/08 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気4.1
- | CP3.7
- | 酒・ドリンク3.7 ］
￥8,000～￥9,999

/ 1人

Ata【東京・代官山】～カウンターが抜群に楽しい魚介ビストロ～

再訪(23.8月）

　1年ぶりの再訪は

滅多に店に立たない掛川シェフが腕を揮う貴重な機会に。

　魚介ビストロは

こちらが開店して10年以上経った今もそう多くはない。

　しかしAtaのメニューは

それ以上に独特で、

そもそも単なる魚介のビストロ料理では全然無い。

　例えば鮎を生ハムで巻いてみたり、

ヤングコーンのフリットに牡蠣のタプナードを合わせるなど

その食材や調味の組合せの意外に驚きが有り、

しかもきちんと美味に着地していることに感動が有る。

　今回も掛川シェフのセンスが光る

素晴らしい晩餐だった。

◆今回のお品書き

鮎の生ハム巻きバイマックル

初鰹とフロマージュ・ブランと焼き茄子クミン

花ズッキーニと地蛤と帆立

ヤングコーンのフリット牡蠣のタプナード

オマール海老のローストと爪のグラタン

フライド・ポテト

＋ビール1杯、スパークリング・ワイン1杯、白ワイン1本(を2人で)

（夜）16800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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフがオーナーの魚介系ビストロ。

現在は野口聡シェフが店を張る。

　店名のAtaは"食べる"と云う意味の北欧の言葉に由来する。

＜注　文＞

　黒板からアラカルトで注文する形。

魚介メニューの充実っぷりと美味しさは非凡！

＜雰囲気＞

　マリン感じるウッド・ベースの内装に

とぼけたユーモラスなオブジェが楽しい空気感。

鮎の生ハム巻きバイマックル

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鮎の生ハム巻きバイマックル

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初鰹とフロマージュ・ブランと焼き茄子クミン

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初鰹とフロマージュ・ブランと焼き茄子クミン

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花ズッキーニと地蛤と帆立

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花ズッキーニと地蛤と帆立

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ヤングコーンのフリット牡蠣のタプナード

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ヤングコーンのフリット牡蠣のタプナード

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オマール海老

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オマール海老のローストと爪のグラタン

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オマール海老のローストと爪のグラタン

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オマール海老のローストと爪のグラタン

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オマール海老のローストと爪のグラタン

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オマール海老のローストと爪のグラタン

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フライド・ポテト

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スパークリング・ワイン

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白ワイン

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2023/08/09 更新

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10回目

2022/04 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気4.0
- | CP3.8
- | 酒・ドリンク3.6 ］
￥8,000～￥9,999

/ 1人

Ata【東京・代官山】～カウンターが抜群に楽しい魚介ビストロ～

再訪(22.4月）

　現在はAtaをはじめバーマン、グッドラックカリー等を統括するので

滅多に店に立たない掛川シェフとAtaのカウンターで話せる、

それが何と言っても楽しい。

　コロナ禍でご無沙汰していて久々に訪問すると、

驚くほどのメニューの充実っぷり！

　魚介もその組合せもいちいち美味しそうで

目が泳ぐほど迷う(笑)

　今回のハイライトは

薄焼きピザにも似た軽やかなパン生地の上で

サクサク香ばしい桜海老とみずみずしく甘い新玉ねぎが躍る

桜海老と新玉ねぎのタルト・フランべ！

◆今回のお品書き

アイオリ全部のせ：イカ、エビ、ムール貝+野菜

ハマグリと山菜のアスピック

マグロのうなじとチーズサラダ菜で巻いて

桜海老と新玉ねぎのタルト・フランべパプリカのパウダー

オマールのローストと爪グラタン

オニカサゴとホタルイカのリゾット

＋ビール1杯、白ワイン1本、オレンジワイン1本(を3人で)

（夜）13000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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフがオーナーの魚介系ビストロ。

現在は野口聡シェフが店を張る。

　店名のAtaは"食べる"と云う意味の北欧の言葉に由来する。

＜注　文＞

　黒板からアラカルトで注文する形。

魚介メニューの充実っぷりと美味しさは非凡！

＜雰囲気＞

　ウッド・ベースの内装に

とぼけたユーモラスなオブジェが楽しい空気感。

アイオリ全部のせ：イカ、エビ、ムール貝+野菜

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ハマグリと山菜のアスピック

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ハマグリと山菜のアスピック

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マグロの頭

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マグロのうなじとチーズサラダ菜で巻いて

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マグロのうなじとチーズサラダ菜で巻いて

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桜海老と新玉ねぎのタルト・フランべパプリカのパウダー

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桜海老と新玉ねぎのタルト・フランべパプリカのパウダー

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オマール海老、ドーン！

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オマールのローストと爪グラタン

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オマールのローストと爪グラタン

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オマールのローストと爪グラタン

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オマールのローストと爪グラタン

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オマールのローストと爪グラタン

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オニカサゴとホタルイカのリゾット

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オニカサゴとホタルイカのリゾット

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白ワイン

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白ワイン

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鯛の鯛がアイコンの看板

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温かい灯りがこぼれる店

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とぼけたユーモラスなオブジェ

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マグロの頭

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マグロの頭と同じ方向を向く掛川シェフ(笑)

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掛川シェフのいる楽しいカウンター

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2022/04/10 更新

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9回目

2021/05 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気4.0
- | CP3.8
- | 酒・ドリンク- ］
￥8,000～￥9,999

/ 1人

Ata@代官山〜アタ、魚やめるってよ〜

再訪(21.5月)

　「アタ、魚やめるってよ」

そんな掛川シェフのInstagramのつぶやきに

思わず反応してしまった（笑）

　種明かしを聞いてみると、

知り合いがA5の和牛一頭買っちゃって困ってたので

20kgばかり引き取ってあげて、

5/11までの期間限定でステーキ屋をやる事にしたんだとか。

　
　そう聞いたら行かずばなるまい。

メインは潔く黒毛和牛のステークフリット一本！

うちももとランプ肉の２種類が有るので両方を150gずつ。

表面カリッ、中ジューシーでラフな焼き上がりで旨かった。

◆今回のお品書き

クラムチャウダー

海老と野菜のアイオリと黒毛和牛のステークフリットのセット
　　　（うちもも150g・ランプ肉150g）

バゲット

＋ミネラルウォーター1本(を2人で)

（夜）4900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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフがオーナーの魚介系ビストロ。

　店名のAtaは"食べる"と云う意味の北欧の言葉に由来する。

＜注　文＞

　黒板からアラカルトで注文する形。

今回は海老と野菜のアイオリと

黒毛和牛のステークフリットのセットがメイン。

　ちなみに黒毛和牛のチョイスは2種類有り、

うちもも150g 4200円、ランプ肉150g 3800円。

　他にクラムチャウダーとシーザーサラダなどの

サイドメニューやデザートも有り。

＜雰囲気＞

　ウッド・ベースの内装に

とぼけたユーモラスなオブジェが楽しい空気感。

クラムチャウダー

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クラムチャウダー

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海老と野菜のアイオリ

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海老と野菜のアイオリ

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黒毛和牛のステークフリット（うちもも150g）

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黒毛和牛のステークフリット（うちもも150g）

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黒毛和牛のステークフリット（国産牛ランプ肉150g）

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黒毛和牛のステークフリット（国産牛ランプ肉150g）

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バゲット

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温かな光が迎え入れる店

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とぼけたユーモラスなオブジェ

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とぼけたユーモラスなオブジェ

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2021/05/05 更新

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8回目

2020/08 訪問

デリバリー4.0

￥5,000～￥5,999

/ 1人

Äta＠代官山～ Ätaの美味しいとこ総取りデリバリーコース！～

再訪(20.8月)

　Ätaと云えば、美味しい魚介料理、

新たに始めたデリバリーのごちそうコースは

魚介の店看板メニューの集大成が頂ける。

　リピート客なら、そうそう！と頷きたくなる

（店でも全部のせで注文していた）アイオリ全部のせに

（海老煎がやめられない止まらない）タラバ蟹のワカモレと海老煎、

真打ちのオマールビスクの海老グラタンとÄta特製ブイヤベースと

魚介メインながら肉を食べるのに何ら引けを取らないごちそう感が嬉しい。

〆でバスク風チーズケーキを食べれば、

その十二分なボリュームにすっかり満腹に‥

　デリバリーながら微塵も手抜きのないちゃんとしたコース料理、

心も身体も満たされる美味しさだった！

◆今回のお品書き

「おいしい時間」ごちそうコース

アイオリ全部のせ

生スモークサーモンマリネのサラダ

自家製ロースハムと豚肉のパテ・ド・カンパーニュの盛り合わせ

タラバ蟹のワカモレと海老煎

オマールビスクの海老グラタン

Äta特製ブイヤベース

バゲット（ブイヤベースと共に）

バスク風チーズケーキ

（夜）5000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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフの魚介系ビストロ。

店名のÄtaは"食べる"と云う意味の北欧の言葉に由来。

アイコンの"鯛の鯛"にも口福の気配が漂う♪

　旨いもの＋満腹＋笑い＋お酒＋長い夜、

それがÄta。

＜注　文＞

　デリバリーの「おいしい時間」ごちそうコースは

1人分5000円で2人分から申し込める。

都内の指定地域に対応可能で、配達手数料が一口1500円。

　TEL又はネットでの申し込みになる。

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アイオリ全部のせ

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アイオリ全部のせ

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生スモークサーモンマリネのサラダ

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自家製ロースハムと豚肉のパテ・ド・カンパーニュの盛り合わせ

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タラバ蟹のワカモレと海老煎

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オマールビスクの海老グラタン

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Äta特製ブイヤベース

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Äta特製ブイヤベース

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バゲット

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バスク風チーズケーキ

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2020/08/15 更新

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7回目

2018/12 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.3
- | CP3.8
- | 酒・ドリンク3.6 ］
￥10,000～￥14,999

/ 1人

Ata＠代官山～掛川シェフ、Ataのお仕事お疲れ様でした！～

再訪(18.12月)

　時を置かずに再訪したのは

年末までで掛川シェフが

Ataを上がると聞いたから。

　店を二番手に任せて、

新しいレストラン、au decoを

3/上旬に広尾にOpen予定とか。

　お初で食べた里芋のフリットツブ貝乗せは

プリコリの歯応えに玉ねぎの煮しめた甘みが染み込んでいて、

後から来るケイパーの酸味が心地よい。

　そして定番の穴子のフォアグラ田楽も

変わらぬ重厚な旨さ！

　掛川シェフ、Ataのお仕事お疲れ様でした！

新店、馳せ参じますね♡

◆今回のお品書き

あん肝ブリードモーセロリジャム　〇

さよりとモッツァレラのカプレーゼ

牡丹海老と茸のソテー　〇

里芋のフリットツブ貝乗せ

穴子のフォアグラ田楽　〇

＋ビール1杯、白ワイン1本(を2人で)、赤ワイン1杯

（夜）11000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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフの魚介系ビストロ。

店名のAtaは"食べる"と云う意味の北欧の言葉に由来。

アイコンの"鯛の鯛"にも口福の気配が漂う♪

旨いもの＋満腹＋笑い＋お酒＋長い夜、

それがAta。

＜注　文＞

　黒板からアラカルトで注文する形。

カウンター席で

掛川シェフと相談しながら

料理を決めるやり取りが実に楽しい。

　何を食べても美味しいが、

初めてなら是非オマール海老を♡

＜雰囲気＞

　ウッド・ベースの内装に

とぼけたオブジェが楽しい空気感。

その店の雰囲気に

料理、サービス共にぴったりの好バランス。

あん肝ブリードモーセロリジャム1

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あん肝ブリードモーセロリジャム2

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さよりとモッツァレラのカプレーゼ1

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さよりとモッツァレラのカプレーゼ2

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里芋のフリットツブ貝乗せ1

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里芋のフリットツブ貝乗せ2

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牡丹海老と茸のソテー

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穴子のフォアグラ田楽1

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穴子のフォアグラ田楽2

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白ワイン

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赤ワイン

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ミネラルウォーター

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寝そべりがちな海辺の動物たち(笑)

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2019/01/04 更新

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6回目

2018/11 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.3
- | CP3.8
- | 酒・ドリンク3.5 ］
￥10,000～￥14,999

/ 1人

Ata＠代官山～魚介が美味しいAtaの季節～

再訪(18.11月)

　冬の魚介が美味しいAtaの季節になった。

ストレートには出されない掛川流の旨さが

いちいちツボで、一皿一皿に驚きや感嘆しきり。

　今回の出色は

香箱蟹炙りフォアグラ乗せ。

こんな組合せアリ？と思ったが、

食べれば感嘆符の嵐！！！

◆今回のお品書き

寒ブリと秋ナスのタルタル

香箱蟹炙りフォアグラ乗せ　◎

ウチワエビのバター・ロースト
　　　ニンニクと唐辛子風味　〇

百合根と秋トリュフホッキ貝のグラタン　〇

カマスゴボウのリゾット　〇

＋ビール1杯、白ワイン1本(を2人で)

（夜）10600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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフの魚介系ビストロ。

店名のAtaは"食べる"と云う意味の北欧の言葉に由来。

アイコンの"鯛の鯛"にも口福の気配が漂う♪

旨いもの＋満腹＋笑い＋お酒＋長い夜、

それがAta。

＜注　文＞

　黒板からアラカルトで注文する形。

カウンター席で

掛川シェフと相談しながら

料理を決めるやり取りが実に楽しい。

　何を食べても美味しいが、

初めてなら是非オマール海老を♡

＜雰囲気＞

　ウッド・ベースの内装に

とぼけたオブジェが楽しい空気感。

その店の雰囲気に

料理、サービス共にぴったりの好バランス。

寒ブリと秋ナスのタルタル1

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寒ブリと秋ナスのタルタル2

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香箱蟹炙りフォアグラ乗せ1

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香箱蟹炙りフォアグラ乗せ2

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百合根と秋トリュフホッキ貝のグラタン1

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百合根と秋トリュフホッキ貝のグラタン2

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ウチワエビ！

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ウチワエビのバター・ローストニンニクと唐辛子風味1

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ウチワエビのバター・ローストニンニクと唐辛子風味2

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カマスゴボウのリゾット1

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カマスゴボウのリゾット2

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カマスゴボウのリゾット3

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白ワイン1

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白ワイン2

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2018/12/01 更新

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5回目

2018/10 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.3
- | CP3.8
- | 酒・ドリンク3.5 ］
￥10,000～￥14,999

/ 1人

Ata＠代官山～いつもながらの盤石の美味しさ！～

再訪(18.10月)

　寒ぶりと秋茄子クスクスのタルタルは

クミンのスパイシーさが

カツオの炙りとシャインマスカットは

シャインマスカットとミョウガの爽やかさが

アンコウのアスピックは

（アンコウのゼラチンに対して）

ポテトチップスの乾いた食感の対比が

それぞれ好い仕事をしている。

　そして定番のオマール海老の

バター香るローストからクリーミーなグラタンへの流れ、

時季もののモンブランの

マルサラ酒香る甘やかさも見事！

◆今回のお品書き

寒ぶりと秋茄子クスクスのタルタル　〇

カツオの炙りとシャインマスカット
　　　ミョウガ、バゲットと

アンコウのアスピックポテトチップス　〇

赤足海老とジロール茸のロースト　〇

オマール海老のローストグラタン　◎

モンブラン　◎

コーヒー

＋ビール1杯、白ワイン1本(を2人で)

（夜）11000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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフの魚介系ビストロ。

店名のAtaは"食べる"と云う意味の北欧の言葉に由来。

アイコンの"鯛の鯛"にも口福の気配が漂う♪

旨いもの＋満腹＋笑い＋お酒＋長い夜、

それがAta。

＜注　文＞

　黒板からアラカルトで注文する形。

カウンター席で

掛川シェフと相談しながら

料理を決めるやり取りが実に楽しい。

　何を食べても美味しいが、

初めてなら是非オマール海老を♡

＜雰囲気＞

　ウッド・ベースの内装に

とぼけたオブジェが楽しい空気感。

その店の雰囲気に

料理、サービス共にぴったりの好バランス。

寒ぶりと秋茄子クスクスのタルタル1

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寒ぶりと秋茄子クスクスのタルタル2

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カツオの炙りとシャインマスカット、バゲットと1

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カツオの炙りとシャインマスカット、バゲットと2

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アンコウのアスピックポテトチップス1

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アンコウのアスピックポテトチップス2

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赤足海老とジロール茸のロースト1

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赤足海老とジロール茸のロースト2

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オマール海老のローストグラタン1

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オマール海老のローストグラタン2

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オマール海老のローストグラタン3

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オマール海老のローストグラタン4

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白ワイン

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モンブラン

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コーヒー

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2018/10/10 更新

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4回目

2018/08 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.3
- | CP3.8
- | 酒・ドリンク3.5 ］
￥10,000～￥14,999

/ 1人

Ata＠代官山～いつもながらの盤石の美味しさ！～

再訪(18.8月)

　今春Openしたバーマンも一段落して

掛川シェフも基本的にはこちらに居るそう。

　走りのモンサンミッシェル産のムール貝は

定番のアイオリで、

鱧は（初めてかもの）フリットで、

岩牡蠣はバターコーンと夏トリュフの豪快さで、

金目鯛はその旨みをたっぷり吸い込んだリゾットで頂く。

　魚介の生命力を食べるような掛川ワールド、

今宵も痛快！

◆今回のお品書き

モンサンミッシェル産のムール貝のアイオリ

鱧のフリットビーツのサラダ　〇

岩牡蠣バターコーン夏トリュフ　〇

金目鯛とトレビスのリゾット　〇

＋ビール1杯、白ワイン1本(を2人で)

（夜）9700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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフが開いた魚介系ビストロ。

店名のAtaは"食べる"と云う意味の北欧の言葉に由来。

アイコンの"鯛の鯛"にも口福の気配が漂う♪

旨いもの＋満腹＋笑い＋お酒＋長い夜、それがAtaなんだとか。

そのコンセプトそのままの気取らなさを、寛いで存分に味わいたいもの。

＜注　文＞

　黒板からアラカルトで注文する形。

カウンター席で

掛川シェフと相談しながら料理を決めるやり取りが実に楽しい。

　何を食べても美味しいが、オマール海老は出色！

＜雰囲気＞

　ウッド・ベースの内装にとぼけたオブジェが楽しい空気感。

その店の雰囲気に料理、サービス共にぴったりの好バランス。

モンサンミッシェル産のムール貝のアイオリ1

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モンサンミッシェル産のムール貝のアイオリ2

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鱧のフリットビーツのサラダ1

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鱧のフリットビーツのサラダ2

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岩牡蠣バターコーン夏トリュフ1

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岩牡蠣バターコーン夏トリュフ2

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金目鯛とトレビスのリゾット1

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金目鯛とトレビスのリゾット2

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白ワイン

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2018/08/25 更新

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3回目

2017/12 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.3
- | CP3.8
- | 酒・ドリンク3.5 ］
￥10,000～￥14,999

/ 1人

Ata＠代官山～いつもながら盤石の美味しさ！～

再訪(17.12月)

　Ataのカウンターにもクリスマスの飾りつけが！

しかしメニューはいつもながらの美味いもの屋、

今回は猪のローストに初トライ。

　こちらでオマール海老のローストを頼むと

オマール海老の爪のグラタンが付いて来るが、

猪のローストは、ローストの前に

中華風の猪の皮のサラダが付いて来るサプライズが。

　ローストも

猪肉がプリンプリンな食感で実に美味！

　今年もいつ食べても盤石の美味しさ、

来年も通います♡

◆今回のお品書き

あん肝ブリドモーセロリジャム生胡椒岩塩　〇

鰆のスモークじゃがいも添え　〇

白子のフリット　〇

猪の皮のサラダフライドポテトと

猪のロースト　〇

オマール海老のロースト　◯

オマール海老の爪のグラタン　◎

＋ビール1杯、白ワイン1杯、赤ワイン2杯

（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。

◆この店の楽しみ方

＜プロフ＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフが開いた魚介系ビストロ。

店名のAtaは"食べる"と云う意味の北欧の言葉に由来。

アイコンの"鯛の鯛"にも口福の気配が漂う♪

旨いもの＋満腹＋笑い＋お酒＋長い夜、それがAtaなんだとか。

そのコンセプトそのままの気取らなさを、寛いで存分に味わいたいもの。

　2012年12月Open。

＜注　文＞

　黒板からアラカルトで注文する形。

カウンター席で

掛川シェフと相談しながら料理を決めるやり取りが実に楽しい。

　何を食べても美味しいが、オマール海老は出色！

＜雰囲気＞

　ウッド・ベースの内装にとぼけたオブジェが楽しい空気感。

その店の雰囲気に料理、サービス共にぴったりの好バランス。

掛川シェフと鰆！

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鰆のスモークじゃがいも添え1

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鰆のスモークじゃがいも添え2

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鰆のスモークじゃがいも添え3

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猪のロースト＆猪の皮のサラダフライドポテトと

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猪のロースト

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猪の皮のサラダフライドポテトと

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白子のフリット1

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白子のフリット2

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オマール海老！

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オマール海老のロースト

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オマール海老の爪のグラタン1

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オマール海老の爪のグラタン2

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あん肝ブリドモーセロリジャム生胡椒岩塩

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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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楽しいディスプレイ1

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楽しいディスプレイ2

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楽しいディスプレイ3

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2017/12/24 更新

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2回目

2017/06 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.3
- | CP3.8
- | 酒・ドリンク3.5 ］
￥10,000～￥14,999

/ 1人

Ata＠代官山～いつもながら盤石の美味しさ！～

再訪(17.6月)

　初めて食べたのは

ヤングコーンのフリットだけ、

ホクホクした食感に牡蠣のタプナードの旨みが

何とも進む味(笑)

　他のメニューは

オマール海老をはじめ

いつもながら盤石の美味しさ！

◆今回のお品書き

ヤングコーンのフリット牡蠣のタプナード　◯

まぐろのうなじ　◯

桜海老のタルト・フランベ　◯

蟹のワカモレ　◯

オマール海老のロースト　◯

オマール海老の爪のグラタン　◎

＋ビール1杯、白ワイン1本(を2人で)

（夜）10300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＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフが開いた魚介系ビストロ。

店名のAtaは"食べる"と云う意味の北欧の言葉に由来。

アイコンの"鯛の鯛"にも口福の気配が漂う♪

旨いもの＋満腹＋笑い＋お酒＋長い夜、それがAtaなんだとか。

そのコンセプトそのままの気取らなさを、寛いで存分に味わいたいもの。

　2012年12月Open。

＜注　文＞

　黒板からアラカルトで注文する形。

カウンター席で

掛川シェフと相談しながら料理を決めるやり取りが実に楽しい。

　何を食べても美味しいが、オマール海老は出色！

＜雰囲気＞

　ウッド・ベースの内装にとぼけたオブジェが楽しい空気感。

その店の雰囲気に料理、サービス共にぴったりの好バランス。

魚介共演のシュールな風景

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オマール海老

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ヤングコーンのフリット牡蠣のタプナード1

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ヤングコーンのフリット牡蠣のタプナード2

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桜海老のタルト・フランベ1

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桜海老のタルト・フランベ2

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まぐろのうなじ1

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まぐろのうなじ2

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オマール海老のロースト1

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オマール海老のロースト2

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オマール海老の爪のグラタン

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蟹のワカモレ1

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蟹のワカモレ2

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白ワイン

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2017/06/05 更新

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1回目

2016/11 訪問

夜の点数：4.4
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.3
- | CP3.8
- | 酒・ドリンク3.5 ］
￥10,000～￥14,999

/ 1人

Ata＠代官山～魚介の旨い冬、アタの冬♪ ～

再訪(16.11月)

　秋刀魚のリエットは苦旨で

白子はピュアなミルキーさで

帆立はスモーキー、

魚介版カスレのカスレ・プロヴァンサルの美味は

言わずもがな。

　やはりアタの魚介は秀逸、

魚介の旨い冬なら尚 ~>ﾟ ))))><

◆今回のお品書き

秋刀魚のリエット　〇

白子アンディーヴのピクルス

帆立パイ　〇

カスレ・プロヴァンサル　◎

カニのワカモレ　〇

モンブラン　〇

コーヒー

＋スパークリングワイン1杯、白ワイン1本(を2人で)

（夜）10300円／人

再訪(16.6月)

　実は初のブイヤベース(笑)

ホウボウの丸々一尾はふっくらと煮えて

〆はお米のブイヤベース、いわばおじや♫

　美味しくないワケなし (>▽<)

◆今回のお品書き

ニシンのピクルス

カニのワカモレ

桜海老のタルト・フランベ　◯

猛者海老のグリル、少しだけ　◯

アタのブイヤベース、ホウボウを丸々一尾入れて　◯

〆のお米のブイヤベース　◯

＋ビール1杯、白ワイン1本(を2人で)

（夜）8500円／人

再訪(16.4月)　【通常利用外口コミ】
　　　～新宿のAtaでオマール海老を食べる ♬ ～

　いまAtaで確実にオマール海老のローストに

ありつける方法かもしれない（笑）

　本日(4/20)までの期間限定だけど

新宿高島屋の11階催事場にて、Ata出店♪

ちゃんと掛川シェフが居て料理してくれるし

店だと売り切れてしまうオマール海老の競争率も低い（笑）

　ちなみに鳥しきや肉山も出店中！

◆今回のお品書き

オマール海老のロースト(半身)　○

（昼）1944円／人

再訪(15.12月)　～柔らかく甘い仔猪のロースト ♡ ～

　一年に一度入荷するかどうかと云う

仔猪のハツ、皮、クラシタをローストで♬

　プリッとはち切れそうな張りと柔らかさが共存し

いたいけに甘い‥(⋈◍＞◡＜◍)。✧♡

◆今回のお品書き

鯖の生ハムと水牛モッツァレラ、
　　　ウォッカに漬けた干し柿と　○

ニシンのピクルス

帆立とじゃがいものラクレット　○

カスベのムニエル　○

仔猪のロースト(ハツ、皮、クラシタ)　◎

＋ビール1杯、白ワイン1本(を2人で)、赤ワイン1杯

（夜）12600円／人

再訪(15.10月)　～脱・オマールの食卓で千年鯛と出逢う～

　今回のテーマは脱・オマール(笑)

毎回、初訪問の友達を連れて行くと

折角だからとメインがオマール海老に。

　テーブル4人なら他のメインも食べられるが、

やはりここは2人限定のカウンター席に限る‥

　と云う訳で、今回は訪問済の友達を連れて再訪。

　この日のおすすめは

滅多に入荷しない千年鯛のリゾット。

ふくよかな白身とバター香るリゾットの幸せコラボ、

薄くスライスされたマッシュルームの合う事♪

　他のどの料理も美味しいが

今回印象的だったのは

穴子フォアグラ田楽。

穴子とフォアグラの二強が並び立ち

茄子田楽が丁々発止で迎え撃つ

パワフルな旨さ！

　大満足の食事を終えて

オマールの新メニューが未食な事に気づく。

オマール・ポルチーニ‥

あぁ、これはまた直ぐに来ないと(笑) ヾ(ﾟ∇ﾟ)ﾉ

◆今回のお品書き

秋刀魚のリエット　○

ヤリイカのアイオリ　○

仏・モンサンミッシェルのムール貝蒸し　○

千年鯛のリゾット　◎

穴子フォアグラ田楽　○

ブーランジェリーラ・テールのバゲット

＋ビール1杯、白ワイン1本(を2人で)、赤ワイン1杯

（夜）13500円／人

再訪(15.5月)　～ Ataの食卓は今みずみずしい春満開 ❀ ～

　たらの芽のフリットにホタルイカのタプナード、

何と素敵で苦み走った組合せだろうか！

　そして普段は高値でなかなか手が出せないと云う

ドーバー海峡で獲れた舌平目をキャベツで包んで。

　舌平目のぷるんとした口当りと

その淡麗なエキスが

寄り添うような食感のキャベツとホクホクのジャガイモに沁み沁みで

ウイスキーに漬け込んだグアンチャーレが隠し味に‥

　「何だか和食の〆の炊き込みご飯のような優しさですね」と

言ったら

掛川シェフが「あ、それ分かります」と笑った。

　Ataの食卓は今みずみずしい春満開 ❀

◆今回のお品書き

ヤリイカと野菜のアイオリ

白アスパラとマッシュルームのトリュフ・チャウダー　◯

たらの芽のフリット、ホタルイカのタプナード　◯

オマール海老のロースト　◎

オマール海老の爪のグラタン　◎

ドーバー・ソウルのキャベツ包み　◯

＋ビール1杯、ビア・モヒート1杯、白ワイン1本(を2人で)

（夜）9500円／人

再訪(15.1月)

　あん肝のテリーヌは

生のままの感じからよりテリーヌ寄りの料理に進化、

セウタは烏賊のトマト煮込みに肝の苦みが効いていて

白子のフリットは

白子の豊潤なとろみにビネガーとトマトの爽やかの押し引きが絶妙、

今回お初の仏産チュルボ(平目)のパイ包み焼きは

白身のふっくらにパイのしっかり目の生地が香り高い♫

　Ataさん、今年も通いますょ～ (*ﾟ▽ﾟ*)

◆今回のお品書き

あん肝のテリーヌ　○

セウタ　◎

ムール貝のアイオリ

白子のフリット　○

オマール海老のロースト　○

オマール海老の爪のグラタン　◎

仏産チュルボ(平目)のパイ包み焼き　○

＋ビア・モヒート1杯、白ワイン1本、ロゼ・ワイン(を2人で)

（夜）14800円／人

再訪(14.12月)

　珍しくテーブル席で♫

　定番は言うまでもないが、今回お初のミンク鯨肉のタルタルも

帆立、木の子、トリュフのパピヨットも安定感ある美味さ。

　むろんカウンターが特等席なのだが、

サービスに加わった女性のおもてなしが心地よく、

テーブル席の若干行き届かない感が

格段に改善された事を付け加えておきたい (ｏ’∀’)

◆今回のお品書き

あん肝のテリーヌ　○

ミンク鯨肉のタルタル　○

鮪のうなじとほっぺ　○

帆立、木の子、トリュフのパピヨット

オマール海老のロースト　◎

オマール海老のマカロニ・グラタン　◎

クレーム・ダンジュ　○

コーヒー

＋スパークリング・ワイン1本、白ワイン2本(を3人で)

（夜）16300円／人

再訪(14.11月) ～オマール、オマール、たまに肉（笑）～

　毎度頼んでしまうオマールを敢えて封印、

メインは猪のポトフを♪

　魚介は無論旨い、

でもさり気なく出ている肉の皿もちゃんと旨い。

猪のポトフは冬に沁みる味がした‥‘｀,、’｀,、(´ω｀) ‘｀,、’｀,、

◆今回のお品書き

あん肝のテリーヌ、生胡椒、梅肉、ブリ・ド・モー　◯

千葉県茅ヶ崎産のカリフラワーのグラタンと
　　　マチェスク(鰊の塩漬け)　◎

あんこうのほっぺ

猪のポトフ　◯

クレーム・ダンジュ　◯

タルトの無いただのタタン

コーヒー

＋ビール1杯、ロゼ・ワイン1本(を2人で)

（夜）11600円／人

再訪(14.8月) 　～鮎パンOPEN！！～

　オマールに鮪のうなじとほっぺ、セウタと

勝手知ったる堅牢な美味を押さえつつ、新たなメニューに挑む。

　鰯のガスパチョは

鰯の脂と苦み、温かさをガスパチョが爽やかな後口にまとめる。

しかし何と言っても、今回の衝撃は鮎パン！

鮎を塩パン蒸し焼きにして、岩塩、ライム、バイマックルで頂く。

その造形の愛らしさに思わず笑ってしまう。

　塩パンがちょうど塩釜焼きのように

鮎の柔らかな肉身に塩味を優しく映し込む。

岩塩、ライムも良いが、香草のバイマックルが良く合う。

いつもの顔ぶれも間違いなく旨いが

ニューフェースも創意が楽しく、しかも美味！

　こんな店、滅多に有るもんじゃない((・´∀｀・))♪

◆今回のお品書き

鰯のガスパチョ　○

鮪のうなじとほっぺ、チーズと葉で巻いて　○

鮎の塩パン蒸し焼き、岩塩、ライム、バイマックルで　○

セウタ　○

オマール海老のロースト　◎

＋ビール1杯、白ワイン1本(を2人で)

（夜）7800円／人

再訪(14.6月) 　　～ ”魚介”天国への階段、そして夏への扉～

　久しぶりに訪問したら、料理はすっかり夏に衣替え。

生ハムに無花果とモッツァレラ・チーズは間違いの無い相性だけど、

その生ハムを〆鯖で作る発想があっぱれ！

しかも脂の程よいノリの鯖を〆た塩梅が爽やかで感心するばかり。

　アスパラガスの溌剌もサマー・トリュフの芳しさも夏気分で、

気にはなりつつも暫くご無沙汰してしまった自分の不明を密かに恥じた（笑）

◆今回のお品書き

アスパラガスのスチームと鰊のマリネ　○

鯖の生ハム、無花果、モッツァレラ・チーズ　○

サマー・トリュフと帆立とエクラゼ　○

オマール海老のロースト＆爪のマカロニ・グラタン　◎

アメリカン・チェリー・サングリアのパフェ、
　　　チェリー・ブランデーとフランボワーズのソースで　○

＋ビール1杯、白ワイン1本(を2人で)

（夜）11000円／人

再訪(14.2月) 　～ ”魚介”天国、たまに”肉”の寄り道 ♥ ～

　いつもの魚介の顔ぶれに加えて、

肉のメインも♪

一見アメリカのラフなノリ、

でも味わいはきめ細やか‥(｡￫ˇܫˇ￩｡)

◆今回のお品書き

猛者海老のグリル

あん肝のテリーヌ　○

まぐろのうなじ、下顎、ほっぺた　○

オマール海老のロースト　◎

牛イチボのスティック・フリット

クレーム・ダンジュ　○

コーヒー

＋ビール1杯、白ワイン2杯、赤ワイン1杯

（夜）9800円／人

再訪(14.1月) 　～ ”魚介”天国への階段～

　オマール海老はもちろん、新規で試したメニューもいちいちツボ！

あん肝のテリーヌを様々な味と掛け合わせたり、

真鱈のブランダードの温もりの口溶けだったり、

烏賊のトマト煮込みの肝の苦み沁みる滋味だったり‥

　Ataの魚介の冒険は今宵も愉しいヾ(*´∀)(∀｀*)ﾉﾞ

◆今回のお品書き

あん肝のテリーヌ、生胡椒の塩漬け、梅のコンポート、
　　　ブリー・ド・モー　◎

〆鯖のツァネラ

真鱈のブランダード　◎

蟹のワカモレ　○

セウタ：烏賊のトマト煮込み、肝を効かせて　○

オマール海老のロースト　◎

オマール海老の爪のマカロニ・グラタン　◎

モンブラン　◎

コーヒー

＋ビール1杯、白ワイン1本(を3人で)、白ワイン1杯

（夜）9300円／人

再訪(13.11月)

　皆勤賞のオマールくんを柱に、アラカルトをあれこれ。

もう最期の秋刀魚のリエット、お初の白子のフリットに季節の移ろいを感じる。

ちなみに、デザートも優秀 (〃Φ∀Φ〃)♪

◆今回のお品書き

海老と野菜のアイオリ　◯

ムール貝蒸し　◯

白子のフリット

秋刀魚のリエット　◎

オマール海老のロースト　◎

オマール海老の爪のグラタン　◎

バゲット

タタン、バニラアイスと　◯

コーヒー

＋スパークリングワイン1杯

（夜）7000円／人

再訪(13.9月)

　「藤壺の付いたオマール海老は、年季を経てるから旨いんですよ！」

掛川シェフが半分笑顔、半分真顔で云う。

そんないつもの愉しいAtaのひととき‥

　秋刀魚のリエットに舌鼓を打ちながら、

秋を感じた ฅ( ᵕ ω ᵕ )ฅ ☪

◆今回のお品書き

白イカと野菜のアイオリ　　◯

自家製ロースハム

ムール貝てんこ盛り！　　◯

秋刀魚のリエット　　◎

藤壺の付いたオマール海老のロースト　　◎

藤壺の付いたオマール海老の爪のグラタン　　◎

バゲット

苺のクレーム・ダンジュ　　◯

＋カバ1杯、白ワイン2杯、赤ワイン1本(を2人で)

（夜）10800円／人

再訪(13.7月)

　この晩、オマール君は２尾出席（笑）だったので、３人で！

鮪のうなじ、ほっぺ、あごとロイロムの美味も新鮮な衝撃！

Ata最高ヾ(＠^▽^＠)ﾉ↑

◆今回のお品書き

スウェーデン産の生スモークサーモン、ロイロムを添えて　　◯
＊ロイロム：総量で３０トンから４０トンの生産量で、
　　　　　　　スウェーデン内での消費９０％と云われる希少なシロマスの卵

鯵のなめろう　　◯

鮪のうなじ、ほっぺ、あごチーズと一緒にサンチュ風に包んで　　◎

アイオリの全部載せ：ムール貝、海老、シロイカ　　◯

桜海老のタルト・フランベ　　◯

オマール海老のロースト　　◎

シェフの友達、Kominasemako@名古屋のギモーブ（サービスで）　　◯

コーヒー

＋ビール1杯、白ワイン1本、白ワインデキャンタ(を2人で)

（夜）9000円／人

～ ”魚介”天国への階段～

◆出色の一皿

　オマール海老のローストとオマール海老のマカロニ・グラタン

　その華と迫力には、子供の頃の新鮮な感動がある。

ザリガニの大物を捕らえて、その力強い造形を格好いいと思ったときや

近所の洋食屋で海老フライにかぶりついて、その食感に驚きを覚えたとき

そんな童心に立ち返る。

　暗紅のオマール海老が鋏を振りかざすさまに見惚れたのも束の間、

今度はそのローストのはちきれんばかりの歯応えに目を瞠る！

　活きが良くて若い暴れ馬のように跳ねる

プリッとした身の充実と引き締まった甘さは

自らの味噌と焦がしバターでパンチが加わり、

トマトの冷えた酸味が長い余韻を生み出す。

　繰り出される連弾はなお止まず、

海老の爪とマカロニのグラタンが登場。

甲殻のエキスの溶け込んだ濃厚クリーミーなスープに

海老の爪のふかふかとマカロニのプルンとした食感‥

　脳に伝わる前の脊髄反射で、

本能が”旨い！”と思わず反応してしまう一皿

ｗｗヘ√レｖｖ～(゜∀゜)─ｗｗヘ√レｖｖ～

◆今回のお品書き

ヤリイカと野菜のアイオリ　　◯

アンコウのグラタン・スープ　　◎

生牡蠣　シャンパン・ビネガーとエシャロット　　◯

ミル貝と春キャベツ

オマール海老のローストとオマール海老のマカロニ・グラタン　　◎

バゲット

チョコレートのケーキとバニラ・アイスのデザート

コーヒー

＋スパークリングワイン1杯、白ワイン1/2本・1本(を2人で)

（夜）10500円／人

◆この店の楽しみ方

＜プロフ＞

　オー・ミラドーにNARISAWAとフレンチの名店で研鑽を重ねた

掛川哲司シェフが開いた魚介系ビストロ。

店名のAtaは"食べる"と云う意味の北欧の言葉に由来。

アイコンの"鯛の鯛"にも口福の気配が漂う♪

旨いもの＋満腹＋笑い＋お酒＋長い夜、それがAtaなんだとか。

そのコンセプトそのままの気取らなさを、寛いで存分に味わいたいもの。

2012年12月Open。

　ちなみに、ショップカードが置いてあったので聞いてみたら、

レンゲの西岡英俊シェフとも親交が有るそう。

＜注　文＞

　黒板からアラカルトで注文。

掛川シェフと相談しながら料理を決めるやり取りが実に楽しい。

何を食べても美味しいが、オマール海老は出色！

＜雰囲気＞

　店が果たして2階なのか否かは置いておいて（笑）

階段を昇ると、そこは”魚介”天国↑

ウッド・ベースの内装にとぼけたオブジェがあちらこちら、楽しい店。

　さて、味に好みがあるように、サービスにも相性があると思う。

例えば、友達のお気に入りのア・タ・ゴールは駄目だったが、

ここのサービスは、個人的には好ましかった。

ア・タ・ゴールでは、自分と云う客は忘れ去られていたけれど、

ここではそんな事は無い。

　いわゆるサービス陣の気配り、目配りが足りない面は有るかもしれないが、

少なくともカウンター席はシェフも応対してくれるので、さほどストレスは感じない。

しかもシェフの熱のこもったトークや客の好反応に見せる破顔も気持ちいい。

　たとえ綻びが有っても、そこが気になるかならないか、は

要は客にとってのツボなのか否か？に掛かっている。

サービスの好悪に正解は無い。

好ましい、好ましくない、それは各々の客にとっては、真実なのだから。

　少なくとも、自分は味・サービス共に好ましい店だと思った。

◆情報出典　

　『東京最高のレストラン Magazine 』
　　　　2013.4月発刊

　ご馳走さまでした～

クリスマスの気配♪

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秋刀魚のリエット1

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秋刀魚のリエット2

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白子アンディーヴのピクルス

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帆立パイ1

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帆立パイ2

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カスレ・プロヴァンサル1

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カスレ・プロヴァンサル2

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カニのワカモレ

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白ワイン

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モンブラン

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アタのブイヤベース、ホウボウを丸々一尾入れて1

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アタのブイヤベース、ホウボウを丸々一尾入れて2

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アタのブイヤベース、ホウボウを丸々一尾入れて3

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アタのブイヤベース、ホウボウを丸々一尾入れて4

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〆のお米のブイヤベース1

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〆のお米のブイヤベース2

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ニシンのピクルス1

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ニシンのピクルス2

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桜海老のタルト・フランベ1

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桜海老のタルト・フランベ2

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カニのワカモレ1

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カニのワカモレ2

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猛者海老のグリル、少しだけ2

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猛者海老のグリル、少しだけ1

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白ワイン

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Ata@新宿高島屋の11階催事場1

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オマール海老♫

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オマール海老のロースト(半身)1

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オマール海老のロースト(半身)2

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オマール海老のロースト(半身)3

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オマール海老のロースト(半身)4

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Ata@新宿高島屋の11階催事場2

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フード・メニュー

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ドリンク・メニュー

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仔猪のロースト(ハツ、皮、クラシタ)1

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仔猪のロースト(ハツ、皮、クラシタ)2

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仔猪のロースト(ハツ、皮、クラシタ)3

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仔猪のロースト(ハツ、皮、クラシタ)4

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仔猪のロースト(ハツ、皮、クラシタ)5

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帆立とじゃがいものラクレット1

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帆立とじゃがいものラクレット2

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カスベのムニエル1

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カスベのムニエル2

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白ワイン

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クリスマスの装い♬1

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クリスマスの装い♬2

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千年鯛！

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千年鯛のリゾット2

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千年鯛のリゾット3

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穴子フォアグラ田楽1

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穴子フォアグラ田楽2

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秋刀魚のリエット1

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秋刀魚のリエット2

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ヤリイカのアイオリ1

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ヤリイカのアイオリ2

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ヤリイカのアイオリ3

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仏・モンサンミッシェルのムール貝蒸し1

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仏・モンサンミッシェルのムール貝蒸し2

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たらの芽のフリット、ホタルイカのタプナード1

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たらの芽のフリット、ホタルイカのタプナード2

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ドーバー・ソウルのキャベツ包み1

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ドーバー・ソウルのキャベツ包み2

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ヤリイカと野菜のアイオリ1

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ヤリイカと野菜のアイオリ2

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ビア・モヒート

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白ワイン

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白アスパラとマッシュルームのトリュフ・チャウダー1

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白アスパラとマッシュルームのトリュフ・チャウダー2

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オマール海老

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オマール海老のロースト

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オマール海老の爪のグラタン

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仏産チュルボ(平目)！

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仏産チュルボ(平目)のパイ包み焼き1

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仏産チュルボ(平目)のパイ包み焼き2

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仏産チュルボ(平目)のパイ包み焼き3

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ムール貝のアイオリ

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白子のフリット

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セウタ1

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セウタ2

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オマール海老！

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オマール海老のロースト

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オマール海老の爪のグラタン

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ビア・モヒート

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白ワイン

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ロゼ・ワイン

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鮪のうなじ、ほっぺ、あご削り元

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節分の気配（笑）

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ミンク鯨肉のタルタル1

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ミンク鯨肉のタルタル2

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帆立、木の子、トリュフのパピヨット1

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帆立、木の子、トリュフのパピヨット2

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スパークリング・ワイン

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白ワイン1

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白ワイン2

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コージーな店内1

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コージーな店内2

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猪のポトフ取り分けて

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猪のポトフ1

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猪のポトフ2

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あん肝のテリーヌ、生胡椒、梅肉、ブリ・ド・モー1

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あん肝のテリーヌ、生胡椒、梅肉、ブリ・ド・モー2

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あん肝のテリーヌ、生胡椒、梅肉、ブリ・ド・モー3

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千葉県茅ヶ崎産のカリフラワーのグラタンとマチェスク(鰊の塩漬け)

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あんこうのほっぺ

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ロゼ・ワイン

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タルトの無いただのタタン＆クレーム・ダンジュ

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タルトの無いただのタタン

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鮎の塩パン蒸し焼き、岩塩、ライム、バイマックルで1

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鮎の塩パン蒸し焼き、岩塩、ライム、バイマックルで2

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鮎の塩パン蒸し焼き、岩塩、ライム、バイマックルで3

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鮎の塩パン蒸し焼き、岩塩、ライム、バイマックルで4

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鰯のガスパチョ1

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鰯のガスパチョ2

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鮪のうなじとほっぺ、チーズと葉で巻いて1

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鮪のうなじとほっぺ、チーズと葉で巻いて2

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白ワイン

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アスパラガスのスチームと鰊のマリネ1

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アスパラガスのスチームと鰊のマリネ2

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鯖の生ハム、無花果、モッツァレラ・チーズ1

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鯖の生ハム、無花果、モッツァレラ・チーズ2

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サマー・トリュフと帆立とエクラゼ1

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サマー・トリュフと帆立とエクラゼ2

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白ワイン

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アメリカン・チェリー・サングリアのパフェ、チェリー・ブランデーとフランボワーズのソースで1

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アメリカン・チェリー・サングリアのパフェ、チェリー・ブランデーとフランボワーズのソースで2

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サーフボードに乗ったカバ（笑）

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牛イチボのスティック・フリット1

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牛イチボのスティック・フリット2

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猛者海老のグリル1

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猛者海老のグリル2

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あん肝のテリーヌ1

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あん肝のテリーヌ2

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セウタ：烏賊のトマト煮込み、肝を効かせて1

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セウタ：烏賊のトマト煮込み、肝を効かせて2

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あん肝のテリーヌ、生胡椒の塩漬け、梅のコンポート、ブリー・ド・モー1

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あん肝のテリーヌ、生胡椒の塩漬け、梅のコンポート、ブリー・ド・モー2

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あん肝のテリーヌ、生胡椒の塩漬け、梅のコンポート、ブリー・ド・モー3

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真鱈のブランダード1

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真鱈のブランダード2

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真鱈のブランダード3

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〆鯖のツァネラ1

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〆鯖のツァネラ2

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蟹のワカモレ1

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蟹のワカモレ2

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白ワイン

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オマール海老の爪のグラタン1

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オマール海老の爪のグラタン2

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オマール海老のロースト1

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オマール海老のロースト2

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オマール海老のロースト3

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海老と野菜のアイオリ

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白子のフリット

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タタン、バニラアイスと

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秋刀魚のリエット3

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白イカと野菜のアイオリ

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自家製ロースハム

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ムール貝てんこ盛り！1

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ムール貝てんこ盛り！2

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バゲット

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ムール貝、バゲットをひたひたに♪

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藤壺の付いたオマール海老1

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藤壺の付いたオマール海老2

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藤壺の付いたオマール海老の爪のグラタン1

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藤壺の付いたオマール海老の爪のグラタン2

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赤ワイン

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苺のクレームダンジュ

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オマール海老２尾！

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オマール海老のロースト1

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オマール海老のロースト2

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オマール海老のローストの付け合せの爪のグラタン

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スウェーデン産の生スモークサーモン、ロイロムを添えて1

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スウェーデン産の生スモークサーモン、ロイロムを添えて2

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鯵のなめろう1

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鯵のなめろう2

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鮪のうなじ、ほっぺ、あご削り元！

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鮪のうなじ、ほっぺ、あご、チーズと一緒にサンチュ風に包んで1

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鮪のうなじ、ほっぺ、あごチーズと一緒にサンチュ風に包んで2

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鮪のうなじ、ほっぺ、あごチーズと一緒にサンチュ風に包んで3

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鮪のうなじ、ほっぺ、あごチーズと一緒にサンチュ風に包んで4

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アイオリの全部載せ：ムール貝、海老、シロイカ

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桜海老のタルト・フランベ

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シェフの友達、Kominasemako@名古屋のギモーブ

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ヤリイカと野菜のアイオリ

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ヤリイカと野菜のアイオリ3

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アンコウのグラタン・スープ1

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アンコウのグラタン・スープ2

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生牡蠣シャンパン・ビネガーとエシャロット

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ミル貝と春キャベツ

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チョコレートのケーキとバニラ・アイスのデザート

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階段を昇ると、そこは”魚介”天国↑

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ウッド・ベースの内装

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とぼけたオブジェがあちらこちら♪1

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とぼけたオブジェがあちらこちら♪2

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アイコンの"鯛の鯛"現物

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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/52001113.html

2016/11/21 更新

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えこだねこさんが投稿したAta（東京/代官山）の口コミ詳細

Ata代官山、渋谷、恵比寿/ビストロ

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Ata（東京/代官山）の口コミ詳細

Ata代官山、渋谷、恵比寿/ビストロ

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