えこだねこさんが投稿したくろぎ（東京/湯島）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

移転くろぎ湯島、上野広小路、上野御徒町/日本料理

3回

夜の点数：4.3
- ￥20,000～￥29,999 / 1人
- 料理・味 4.3
  
  |サービス 4.5
  
  |雰囲気 4.5
  
  |CP 3.0
  
  |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 4.0
  
  |雰囲気 4.0
  
  |CP 4.5
  
  |酒・ドリンク 3.5

3回目

2017/02 訪問

夜の点数：4.3
- ［料理・味4.3
- | サービス4.5
- | 雰囲気4.5
- | CP3.0
- | 酒・ドリンク4.0 ］

くろぎ＠湯島～漢気（おとこぎ）は芝大門へと繋がれる～

再訪(17.2月)

　湯島での営業は指折りの日にちほど、

3/21より芝大門に新店Openとの事。

　名残りの香箱蟹や河豚の白子焼き、

旬の蕗の薹胡麻豆腐や春の穴子が交錯する

湯島最後のくろぎを堪能‥☆

◆今回のお品書き

蕗の薹胡麻豆腐

香箱蟹

春の穴子とうるい

八寸：飯蛸、干し柿、花山葵、鼈の煮凝り、鴨の生ハム、
　　　ばちこ、お稲荷さん

鰤の粕漬け椀

お造り：桜鮪、目地鯛、あん肝

河豚の白子焼き、芋茎と

鯛の胡麻ダレ

揚げ唐墨と湯波、蕨の炊合せ

牛の時雨煮と牛蒡、根三つ葉の炊き込みご飯

青さ汁

香の物

葛切り

アイス・コーヒー

＋ビール1杯、日本酒お任せで

（夜）38000円／人

蕗の薹胡麻豆腐

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香箱蟹

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春の穴子とうるい

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八寸：飯蛸、干し柿、花山葵、鼈の煮凝り、鴨の生ハム、ばちこ、お稲荷さん

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鰤の粕漬け椀

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お造り：桜鮪、目地鯛、あん肝

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河豚の白子焼き、芋茎と

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鯛の胡麻ダレ

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揚げ唐墨と湯波、蕨の炊合せ1

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揚げ唐墨と湯波、蕨の炊合せ2

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牛の時雨煮と牛蒡、根三つ葉の炊き込みご飯1

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牛の時雨煮と牛蒡、根三つ葉の炊き込みご飯2

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青さ汁

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葛切り

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アイス・コーヒー

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2017/03/02 更新

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2回目

2016/12 訪問

夜の点数：4.3
- ［料理・味4.3
- | サービス4.5
- | 雰囲気4.5
- | CP3.0
- | 酒・ドリンク4.0 ］

くろぎ＠湯島～漢気（おとこぎ）溢れる直球のご馳走割烹～

再訪(16.12月)

　いつも直球の旨さなのだが

やはり蟹の季節と松茸の時季のご馳走感は格別！

　さて直近のニュースなど☆

2007年に湯島121としてスタートし

2010年秋より”くろぎ”の店名になったこちら、

押しも押されぬ予約の取れない人気割烹になって久しい。

　さて、かねてより噂されていた移転が本決まりし

今年2017年4月より大門に移転する模様♫

　余談だが

店主の黒木純さんのご両親が

郷土の宮崎でやられていた割烹が

移転し、店名も実家くろぎに変えたとか。

　店主の黒木浩さんの名刺の肩書きは”親父”らしい(笑)

◆今回のお品書き

唐墨大根

焼き胡麻豆腐

津居山港吉野丸のずわい蟹の香箱蟹と蟹の雄の足

新ばちこと生このわたの飯蒸し

白子と雲丹、柚子をたっぷり絞った鯛の煮こごり

ずわい蟹の雄と雌の真丈

八寸：聖護院かぶの鱸と大葉巻き、鰊の昆布巻き、唐墨、
　　　黒豆、鴨の燻製、鴨の脂のペースト、サヨリのなます、
　　　蕪、京人参

お造り：鰹、1週間熟成の大間の鮪、余市のあん肝、玄界灘のクエ

玄界灘の喉黒の焼き、肝と

海老芋とお揚げさん京菊菜と柚子

ヒレカツ

蟹の土鍋ご飯蟹の身を乗せて

しゃけとイクラの土鍋ご飯

葛切り

＋ビール1杯、日本酒お任せで

（夜）40000円／人

津居山港吉野丸のずわい蟹の香箱蟹、蟹の雄の足1

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津居山港吉野丸のずわい蟹の香箱蟹、蟹の雄の足2

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ズワイ蟹の雄と雌の真丈1

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ズワイ蟹の雄と雌の真丈2

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蟹の土鍋ご飯1

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蟹の土鍋ご飯2

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蟹の土鍋ご飯、蟹の身を足して

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焼き胡麻豆腐

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新ばちこと生このわたの飯蒸し

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白子と雲丹、柚子をたっぷり絞った鯛の煮こごり1

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白子と雲丹、柚子をたっぷり絞った鯛の煮こごり2

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八寸：聖護院かぶの鱸と大葉巻き、鰊の昆布巻き、唐墨、黒豆、鴨の燻製、鴨の脂のペースト、サヨリのなます、蕪、京人参1

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八寸：聖護院かぶの鱸と大葉巻き、鰊の昆布巻き、唐墨、黒豆、鴨の燻製、鴨の脂のペースト、サヨリのなます、蕪、京人参2

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お造り：鰹、1週間熟成の大間の鮪、余市のあん肝、玄界灘のクエ1

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お造り：鰹、1週間熟成の大間の鮪、余市のあん肝、玄界灘のクエ2

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玄界灘の喉黒の焼き、肝と1

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玄界灘の喉黒の焼き、肝と2

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海老芋とお揚げさん京菊菜と柚子1

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海老芋とお揚げさん京菊菜と柚子2

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ヒレカツ1

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ヒレカツ2

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しゃけとイクラの土鍋ご飯1

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しゃけとイクラの土鍋ご飯2

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葛切り

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アイス・コーヒー

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お弁当も壮観！

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2017/01/31 更新

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1回目

2016/09 訪問

夜の点数：4.4
- ［料理・味4.3
- | サービス4.5
- | 雰囲気4.5
- | CP3.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

昼の点数：4.0
- ［料理・味4.0
- | サービス4.0
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク3.5 ］
￥1,000～￥1,999

/ 1人

くろぎ＠湯島～鮭とイクラの炊き込みご飯にキャビアも投入の剛球(笑) ～

再訪(16.9月)

　魚肉入り交じるパワフルなラインナップに

鮭とイクラの炊き込みご飯にキャビアも投入の剛球(笑)

　今回のハイライトの以下の皿のヴィジュアルを追加★

利尻の紫雲丹と赤雲丹、毛蟹、みたらし餡　○

鮑のかりんとう、根セロリ、新銀杏

宮崎牛の牛丼　○

すっぽん汁　○

くえ、大間の鮪のお造り　○

吉野川の天然鰻　○

宮崎牛のヒレカツ　○

鮭とイクラ、キャビアの炊き込みご飯　◎

再訪(16.5月) 　　～春の薫風吹く桜海老と生姜の炊き込みご飯～

　割烹には素材が悩ましい時期ながら

くろぎは今宵も絶好調♫

　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☆

蛍烏賊の沖漬け

雲丹握り、手渡し

宮崎牛のシャトーブリアン、花山椒で

鯛の白子とこしあぶらの天ぷら

桜海老と生姜の炊き込みご飯、桜海老の佃煮乗せ

再訪(15.10月)　　～秋深まって‥恒例の松茸尽くし！～

　秋深まって

恒例の松茸尽くし！

焼いて、蒸して、揚げて

果ては玉締めまで登場(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★

長野の松茸のフライ、新銀杏と

気仙沼の松茸焼き、丹波の栗と

岩手の松茸と鱧の土瓶蒸し

松茸の茎の玉締め

無花果蒸し、温かい半生味噌と柚子風味で

厚岸の秋刀魚ロール、大根おろしで

吉野川の天然鰻、群馬の天日干しの山椒で

鮭といくらの親子丼

再訪(15.8月)　～正統の中に光る個性～

　鱧に早松茸など旬や走りの素材を用いながら

通り一遍の料理ではない個性が光る。

　鱧すきでみぞれおろしと梅肉で、

或いは雲丹の天ぷらを鱧麺で合せるユニークさ、

しかもきちんと美味！

　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★

うちわ八寸

鱧すき、みぞれおろしと梅肉で

早松茸と蓴菜、冬瓜の鱧出汁のお椀

雲丹の天ぷら、鱧麺で

徳島の鰻、自然乾燥させた山椒で

とうもろこし（ハニー・ヴァンダム）の炊き込みご飯、
　　　帆立の貝柱の出汁で

再訪(15.6月) 　～初夏の薫風～

　気づけば初夏の気配。

鮎が跳ねて、ふわりと薫風が吹く‥

今回のハイライトの以下の皿のヴィジュアルを追加♪

姫筍とこしあぶらの天ぷら、桜海老と三ッ葉のかき揚げ　〇

はまぐり真丈とアスパラ・ソバージュ、春キャベツのお椀　◎

鮎焼き、蓼酢で　〇

越前の定置網の鮪と鳴門のすずきのお造り　〇

吉野川の鰻、焼きで　〇

宮崎牛の敢えてA3のシャトーブリアンのカツ　〇

蛍烏賊の炊き込みご飯　〇

再訪(14.12月) 　～冬の美味の連弾！～

　松茸尽くしの後は

冬の美味の連弾！

香箱蟹の冷たさで舌を浄めた後は

鼈の小鍋に牡蠣フライ、河豚の白子炙りの温かさを愛でる♫

　くだんのハイライトの以下の皿のヴィジュアルを追加

（＊）´ー｀（＊）”

香箱蟹　◎

鼈の小鍋　◎

牡蠣フライ

河豚の白子炙り　◎

再訪(14.9月) 　～いちめんのまつたけ！～

　いちねんのときがみちて

いちめんのまつたけ

いちめんのまつたけ

いちめんのまつたけ！

　あぁ、感無量‥ヾ(´∀｀○)ﾉ

再訪(14.3月) ～蛍烏賊が運ぶ春 ❀ ～

　確かに美味しいけれど、

松茸や蟹の季節ではないから、今回のハイライトは蛍烏賊。

　3人でシャンパン1本の持込み料3000円を払って、

1人2合ほどの日本酒で26000円の勘定。

　去年のこの頃の料理とそんなに変わっているとも思えないが、

松茸の頃も余裕で上回る過去最高額。。。

お金の事はあまり云いたくないけれど、

ちょっと高過ぎでは (=ｘェｘ=) ？

再訪(14.1月)　～くろぎ初め～

　くろぎに1月に来ると、

正しく、めでたい新年を迎えた気分になれる。

樽酒の春鹿に白味噌の雑煮、祝八寸、香箱蟹、七草ご飯‥

あぁ、幸せヽ【○´∀｀●】ノ゜・。*！

　以下のハイライトの皿と達筆のお品書きのヴィジュアルを追加♪

口取り：自家製火取り唐墨、黒豆蜜煮、小梅

遊肴：香箱蟹

椀物：白味噌雑煮

食事：七草ご飯

再訪(13.11月) 　～松茸祭り！！～

　松茸祭り！！

そのクライマックスは2週間無いとか。

今回のハイライトの以下のヴィジュアルを追加+｡:.ﾟヽ（ΦωΦ）ﾉﾟ.:｡+ﾟ

松茸の土瓶蒸し　

松茸焼き　

松茸のフライ、ウスターソースで　

帆立と銀杏揚げ

いくらご飯、海苔で巻いて

栗ご飯

再　訪(13.9月)

　今回は、以下の新規とハイライトのビジュアルを追加 (≡・⊥・≡)♪

菊花酒

雲丹握り

松茸と鱧の土瓶蒸し

豚カツと松茸のフライ

茄子と牛肉の炊き込みご飯

再訪(13.6月) ～弥涼暮月の候～

　今回は、以下のハイライト・ヴィジュアルを追加 (=゜ω゜)ノ

四万十川の鰻の蒲焼き

鱧の叩き梅肉

冬瓜煮麺針葱

雲丹握り

初夏の天ぷら

出汁巻き玉子

八寸：棒寿司、沢蟹、水茄子、ばち子、季のもの色々

活き鮎焼き二丁

茄子肉味噌掛け赤万願寺

うすい豆ご飯

シロクマの日本酒（笑）

再訪(13.4月) ～清和月の候～

　以下の旬ヴィジュアルを追加

京都産白子筍丸焼

蛍烏賊沖漬

蛤真丈汐仕立て春キャベツ

新じゃが菜花田楽味噌

鴨の塩漬け

再訪(13.3月) 　～一足先の桜月夜☪ ～

　今回はハイライトかつ旬の以下のヴィジュアルを追加 ☪

桜鯛の桜餅椀　薄葛仕立て

花見八寸:初もの桜鱒、穴子寿司、ばち子、筍の木の芽味噌和え、季のもの色々

焼き物:稚鮎焼き二丁・揚げ一丁、山菜天麩羅

再訪(13.1月) ～出会って１周年☆ くろぎ初詣♪ ～

　2ヶ月ぶりの再訪は、くろぎ初詣！

ちょうど1年経つこの店との出会いに感謝 ♪(o￣∇￣)/

◆今回のお品書き

振舞い酒春鹿

祝八寸田作りばち子子持ち昆布柚べし伊達巻赤飯松の実

椀もの白味噌雑煮丸餅　◯

凌ぎ焼き胡麻豆腐山葵　◯

寿の物背子蟹尽くし　◎

箸休め黒豆と小梅の蜜煮　◯

お造り福薄造りあしらい色々ふぐ刺し、ふぐ皮煮こごり、鮟肝　　◯

焼喜物白子塩焼福唐揚　◎

梅山豚の塩焼柚子胡椒

蒸し物蕪蒸し鯛木耳銀杏

香の物丹波京漬物盛合せ

食事七草御飯

留め椀蟹赤出汁九条葱揚げ豆腐なめこ

甘味葛切り　◯

＋ビール1杯、日本酒3合

（夜）20000円／人

再訪(12.11月) 　～蟹の季節到来ヽ(*>∀<*)ﾉ！～

　今月も再訪。

香箱蟹に甲羅酒、焚き込み御飯‥　蟹の季節到来ヽ(*>∀<*)ﾉ！

◆今回のお品書き

まぐろ握り　○

背子蟹土佐酢　◎

焼き胡麻豆腐　○

鯨の脂味噌漬け　○

抜き立てのあん肝ちり酢　◎

秋鮭いくらの蒸し寿し　○

海老真丈椀芽かぶ　○

八寸:餅からすみ、鴨ロース、ばち子、銀杏翡翠揚げ、しらさえび　◎

寒鰤照り焼き　○

お造:鮪、紅葉鯛、〆鯖妻もの色々　○

京蕪煮京菊菜　○

海鼠酢茶茹で

丹波栗の焚き込み御飯　○

蟹の焚き込み御飯　○

蟹出汁味噌汁九条葱揚げ豆腐　○

葛切り　◎

和三盆の干菓子

＋日本酒お任せで

（夜）19000円／人

再訪(12.10月)

　(o・ω・o)ﾉﾉﾞ｡ﾟ黒木さん、”アイアンシェフ”の和の鉄人、おめでとうございます！！｡ﾟ+.(o・ω・o)ﾉﾉﾞ

　今回、遂に伝説の松茸に彩られた秋のコース初体験に昇天↑

出し惜しみする理由も、もはや見当たらないので天井評価に↑↑

◆今回のお品書き

先付:焼き胡麻豆腐　○

松茸の炭火焼き、醤油とすだちで　◎

鱧の叩き、骨煎餅と　○

小松菜と水菜のおひたし

凌ぎ:初物の秋鮭いくらの蒸し寿し　◎

お椀:松茸と鱧骨出汁、三つ葉の土瓶蒸し　○

八寸:柿なます、新銀杏、ばち子、月見玉子　○

焼き物:秋鮭のたれ焼き

お造:明石の鯛と大間の鮪　○

焚合せ:賀茂茄子と鴨の煮卸し

松茸のフライ、ウスターソースと塩で　◎

香の物:丹波京漬物盛合せ

食事:丹波栗の炊き込み御飯　○

止め椀:鯛出汁味噌汁、九条葱、揚げ、豆腐

甘味:葛切り、黒蜜　○

紫芋のモンブラン

和三盆の干菓子

＋ビール1杯、日本酒3合(を2人で)

（夜）19900円／人

再訪(12.7月) 　～くろぎ参り　七夜月の候～

　今月も再訪。

先月とメニューがかぶるからと、一部メニュー変更して頂く。

今回の初ものは、サマートリュフならぬ夏の松茸！＾＾！

◆今回のお品書き

紫雲丹鯛煮こごり　◎

初鱧の叩き、卵、骨せんべい梅肉胡瓜　〇

赤ずいき吉野煮天、生姜

揚げ鱧のお椀鱧骨出汁初松茸ズッキーニじゅんさい　◎

クエのしゃぶしゃぶすだちポン酢　〇

鱧棒寿しばち子無花果胡麻だれ掛け枝豆と長芋の流しもの

天然鮎塩焼き蓼酢青梅　◎

豊後水道盛合せ氷に載せて　〇

松茸のフライ

玉蜀黍と貝柱の御飯

漬物盛合せ

鯛出汁味噌汁

和牛の叩き山葵柚子胡椒　〇

葛切り黒蜜きな粉　〇

蟹の和三盆

水羊羹

＋シャンパン1杯、日本酒8合(を3人で)

（夜）20100円／人

再訪(12.6月) ～くろぎ参り　涼暮月の候～

　今月も再訪。

夏の初ものを頂く幸せに、ため息もだだ洩れ (´ ▽｀).。ｏ♪♪

◆今回のお品書き

先付
　　　焼き胡麻豆腐　◎
　　　夏野菜と明石の蛸の冷し鉢鯛煮こごり　〇
　　　初鱧の叩き、梅肉、胡瓜かぼすを絞って、骨煎餅の揚げと共に　〇

お椀
　　　明石の鯛と初加茂茄子のにゅう麺仕立て茗荷

八寸
　　　鯛の笹寿し初ものの半乾きのばち子無花果胡麻だれ掛け　〇

焼き物
　　　天然鮎塩焼き蓼酢大分大野川の鮎と島根夫神川の鮎食べ比べ　◎

お造り
　　　豊後水道盛合せ妻もの色々　〇

焚合せ
　　　赤ずいき吉野煮生姜

食事
　　　淡路の新玉葱と鱧の御飯　山椒

止め椀
　　　鯛出汁味噌汁九条葱揚げ豆腐　〇

香の物
　　　丹波京漬物盛合せ

甘味
　　　つき立てのわらび餅黒蜜　◎
　　　貝の砂糖菓子

＋ビール1杯、日本酒4合(を2人で)

（夜）18800円／人

再訪(12.5月)

　今月も再訪。

１月以来のカウンターでの再訪は格別！

あぁ、もう‥どうしようもなくおいしい。。。（ﾟ▽ﾟ）v(ﾟ▽ﾟ)v o(ﾟ▽ﾟ)o♪

◆今回のお品書き

先　付
　　　富山県産氷見港の蛍烏賊沖漬け振り柚子　〇
　　　鹿児島県産蕗の薹豆腐山葵　〇
　　　ジュンサイと鮑
　　　熊本県産天草の初鱧の叩き蜂蜜と日本酒で延ばした梅肉で　〇

お　椀
　　　宮崎県産地蛤浜吸い、春キャベツと浜防風　◎

八　寸
　　　棒寿し飯蛸旨煮ばち子と唐墨　〇

焼き物
　　　稚鮎と山菜盛合せ焼き二丁揚げ一丁蓼酢　◎

お造り
　　　豊後水道お造り盛合せ妻もの色々　〇

焚合せ
　　　新蓮根饅頭生雲丹青海苔餡掛け石蕗　◎

香の物
　　　丹波京漬物盛合せ

富山県産氷見港の蛍烏賊と新生姜の御飯　◎

止め椀
　　　鯛出汁味噌汁九条葱揚げ豆腐　〇

甘　味
　　　葛切り黒蜜　〇
　　　かぶとの干菓子

＋ビール1杯、日本酒8合(を3人で)

（夜）19700円／人

再訪(12.4月)

　個室での再訪。

今回の主役は、地中深くから掘り出すと云う白子筍！

えぐみの一切ない清冽な美味しさが、若竹椀や筍御飯に開花 =＾-＾= ♪

◆今回のお品書き

先付
　　　うすい豆お浸し　〇
　　　鹿児島県産ふきのとう豆腐　〇
　　　蛍烏賊沖漬け　〇

お椀
　　　若竹椀　白子筍　木の芽　若布　◎

菱蟹の内子　〇

八寸
　　　花見弁当盛り込み　〇
　　　　一夜干しした桜鯛の棒寿し　芝海老と桜海老のかき揚げ
　　　　菜の花と飯蛸　酒粕とナッツ、シャンパンとさつま芋の団子

造り
　　　豊後水道産造り盛り合せ　〇

揚げ物・焼き物
　　　琵琶湖産稚鮎　揚げ一丁、焼き一丁　こしあぶら　◎

焚合せ
　　　海老芋　巻湯葉　蕗

食事
　　　白子筍御飯　木の芽　〇

香の物
　　　丹波京漬物盛り合せ

止め椀
　　　田舎味噌椀　京葱

甘味
　　　葛切り　桜餅

＋日本酒＆ワイン嗜み(笑　を6人で)

（夜）18100円／人

再訪(12.3月)

　先月のお昼の再訪に続き、

今月はお弁当予約して、再訪（笑）

前々日までのTEL予約で、時間指定で作って貰える。

弁当としては高いが、

くろぎのエッセンスを味わえると思えば安い♪

　お店での食事には比ぶべくもないが、

焼き胡麻豆腐やぶり西京漬け焼き、牛タンシチューをはじめとする

17品のおかずに、京都産白子筍の焚き込みごはんは、

なかなかの美味しさ (＠⌒ο⌒＠)ｂ

◆今回のお品書き

お弁当 3500円

焼き胡麻豆腐、牛タンシチュー、鮎揚げもの、こしあぶら、

二色真鯵団子、海老芋、ししゃも塩焼き、ぶり西京漬け焼き、

金柑みつ煮、ごぼうきんぴら、菜の花おひたし、白子筍土佐煮、

赤かぶ漬物、梅人参、出汁巻き玉子、筍木の芽味噌和え、

ナッツとからすみの練りもの

京都産白子筍の焚き込みごはん

再訪(12.2月)

　火曜～金曜の平日のみ、20食限定のお昼の鯛茶漬けを食べに、

いそいそと湯島へ♪

　予約は3週間前くらい、夜に較べればさしたる難関ではない（笑）

11:30少し前だったが、笑顔でカウンターに通される。

　ご主人はいらっしゃらなかったが、食事はさすがくろぎ。

味噌汁も蟹出汁で、きちんと仕事☆

鯛茶は、お茶漬け前提の甘濃いタレだが、やはり旨し↑

驚くべき事に、ご飯はともかく”鯛”もお代わり自由の太っ腹！

塩のアイスクリームで〆て、千円！の贅沢お昼、終了(´▽｀)

◆今回のお品書き

鯛茶漬け定食

＋ビール1本(を2人で)

（昼）1400円／人

(12.1月)　　〜お箸の国の人として、深謝の念に打たれる真味〜

◆出色の一皿

兵庫県香住直送香箱蟹土佐酢

　朱赤の器と紅白の蟹の果肉は渾然一体となり、

さながら一幅の絵巻‥

その美景に見とれ、期待にトクンと鼓動一拍！

　紅白の霜降りの果肉のはんなり、しかし張りのある甘みに、

利休色の味噌のまったりしたほろ苦さ、

柿色の内子のなめらかなふくらみと

深紅色の外子の極小のトンブリのようなプチプチ感‥

総てがしゅわしゅわと弾ける泡のようなフレッシュさを引き連れて、

潮の香りの仄かと土佐酢の潔さで、綺麗に幕が下りる。

　カーテンコールに応えての第二章は、

百薬の長を愛でる甲羅酒♪

　料理し過ぎていない、

しかし精緻な計算と繊細極まりない手仕事が生み出す

香りの玉手箱に拍手喝采の一皿 (*゜▽゜ノノ゛☆

◆今回のお品書き

新年のお献立

祝酒
　　　奈良県春鹿辛口金箔

祝八寸　〇
　　　田作り　厚焼玉子　叩き牛蒡　芽くわい
　　　子持ち昆布　餅唐墨　細根大根

ぼら刺し　

御雑煮　白味噌仕立て　◎

小鉢二種
　　　兵庫県香住直送香箱蟹土佐酢　◎

　　　焼き胡麻豆腐

豊後水道　お造り盛合せ　◎
　　　関さば、チヌ、スミイカ金柑、千社唐
　　　醤油、雲丹との黄身の合わせ

河豚白子の炙り　〇

箸休め
　　　黒豆小梅黒豆ゼリー

煮物
　　　聖護院かぶら京菊菜

香の物
　　　丹波京漬物盛合せ

食事
　　　七草御飯　〇

　　　焼鰯

止め椀
　　　蟹出汁味噌汁九条葱

甘味
　　　葛切り

＋ビール1杯、白ワイン1本(を2人で)

（夜）20400円／人

◆ココの楽しみ方

＜プロフ＞

　ミシュラン一つ星の押しも押されぬ大人気の和食！

ご主人の黒木純氏は、京味出身。

2007年に湯島121として開いた店は、

2010年秋より、現在の名前に。

＜注　文＞

　コースはお任せ一本、

仕入れの食材によっての時価なのだろう、

今回は14000円だった。

＜雰囲気＞

　築八十年を経た湯島の置屋、

その景色から、料理は始まる♪

　上下階に席はあれど、

やはりわずか7席のカウンターは、

とびっきりの特等席！

　料理は、まさに和の心。

目に端然と美しく、きめ細やかな真味…

ご主人の黒木純さんの人柄も素晴らしく、

心づくしのおもてなしに感動しっ放し！

すっかり心酔し、再訪を期して、店を出た。

◆情報出典　

　『東京最高のレストラン2011』

　
　ご馳走さまでした〜

利尻の紫雲丹と赤雲丹、毛蟹、みたらし餡

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鮑のかりんとう、根セロリ、新銀杏

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宮崎牛の牛丼

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すっぽん汁

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くえ、大間の鮪のお造り

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吉野川の天然鰻

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宮崎牛のヒレカツ

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鮭とイクラ、キャビアの炊き込みご飯1

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鮭とイクラ、キャビアの炊き込みご飯2

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甘味:葛切り、黒蜜

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蛍烏賊の沖漬け

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雲丹握り、手渡し

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宮崎牛のシャトーブリアン、花山椒で

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鯛の白子とこしあぶらの天ぷら

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桜海老と生姜の炊き込みご飯、桜海老の佃煮乗せ1

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桜海老と生姜の炊き込みご飯、桜海老の佃煮乗せ2

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松茸ズラリ！1

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長野の松茸のフライ、新銀杏と

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気仙沼の松茸焼き、丹波の栗と

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岩手の松茸と鱧の土瓶蒸し

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無花果蒸し、温かい半生味噌と柚子風味で

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厚岸の秋刀魚ロール、大根おろしで

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吉野川の天然鰻、群馬の天日干しの山椒で

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松茸の茎の玉締め

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鮭といくらの親子丼

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鱧すき、みぞれおろしと梅肉で

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早松茸と蓴菜、冬瓜の鱧出汁のお椀

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雲丹の天ぷら、鱧麺で

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うちわ八寸

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徳島の鰻、自然乾燥させた山椒で

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とうもろこし（ハニー・ヴァンダム）の炊き込みご飯、帆立の貝柱の出汁で

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鮎

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鮎焼き、蓼酢で

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姫筍とこしあぶらの天ぷら、桜海老と三ッ葉のかき揚げ

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はまぐり真丈とアスパラ・ソバージュ、春キャベツのお椀

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越前の定置網の鮪と鳴門のすずきのお造り

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吉野川の鰻、焼きで

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宮崎牛の敢えてA3のシャトーブリアンのカツ

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蛍烏賊の炊き込みご飯

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河豚の白子炙り

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香箱蟹

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鼈の小鍋

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牡蠣フライ

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いちめんのまつたけ！！

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松茸焼き

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松茸と鱧の土瓶蒸し

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蛍烏賊と生姜の炊込みご飯

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蛍烏賊の沖漬け

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達筆の肉筆お品書き！

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遊肴：香箱蟹

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口取り：自家製火取り唐墨、黒豆蜜煮、小梅

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椀物：白味噌雑煮

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食事：七草ご飯

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松茸祭り！！

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松茸の土瓶蒸し

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松茸焼き

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帆立と銀杏揚げ

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いくらご飯、海苔で巻いて

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栗ご飯

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雲丹握り

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松茸と鱧の土瓶蒸し

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宮崎豚、豚カツ前♪

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豚カツと松茸のフライ

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茄子と牛肉の炊き込みご飯

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四万十川の鰻の蒲焼き

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鱧の叩き梅肉

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冬瓜煮麺針葱

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雲丹握り

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初夏の天ぷら

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出汁巻き玉子

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八寸：棒寿司、沢蟹、水茄子、ばち子、季のもの色々

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活き鮎焼き二丁

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茄子肉味噌掛け赤万願寺

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うすい豆ご飯

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シロクマの日本酒（笑）

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京都産白子筍丸焼

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蛍烏賊沖漬

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蛤真丈汐仕立て春キャベツ

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新じゃが菜花田楽味噌

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鴨の塩漬け

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桜鯛の桜餅椀薄葛仕立て

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花見八寸:初もの桜鱒、穴子寿司、ばち子、筍の木の芽味噌和え、季のもの色々

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焼き物:稚鮎焼き二丁・揚げ一丁、山菜天麩羅

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振舞い酒春鹿

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祝八寸田作りばち子子持ち昆布柚べし伊達巻赤飯松の実

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椀もの白味噌雑煮丸餅

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寿の物背子蟹尽くし1

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寿の物背子蟹尽くし2

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寿の物背子蟹尽くし3

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花見弁当盛り込み一夜干しした桜鯛の棒寿し芝海老と桜海老のかき揚げ菜の花と飯蛸酒粕とナッツ、シャンパンとさつま芋の団子1

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祝八寸田作り厚焼玉子叩き牛蒡芽くわい子持ち昆布餅唐墨細根大根4

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ぼら刺し

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御雑煮白味噌仕立て

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風情のある外観1

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風情のある外観2

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鯛茶漬け定食5

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鯛茶漬け定食6

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風情のある外観1

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河豚白子の炙り

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豊後水道お造り盛合せ妻もの色々

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焼鰯

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風情のある外観2

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花見弁当盛り込み一夜干しした桜鯛の棒寿し芝海老と桜海老のかき揚げ菜の花と飯蛸酒粕とナッツ、シャンパンとさつま芋の団子2

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琵琶湖産稚鮎　揚げ一丁、焼き一丁　こしあぶら

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熊本県産天草の初鱧の叩き蜂蜜と日本酒で延ばした梅肉で1

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熊本県産天草の初鱧の叩き蜂蜜と日本酒で延ばした梅肉で2

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うすい豆お浸し

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鹿児島県産ふきのとう豆腐

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白子筍

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白子筍御飯　木の芽

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宮崎県産地蛤浜吸い、春キャベツと浜防風

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棒寿し飯蛸旨煮ばち子と唐墨

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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/51906709.html

2017/01/31 更新

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えこだねこさんが投稿したくろぎ（東京/湯島）の口コミ詳細

移転くろぎ湯島、上野広小路、上野御徒町/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くろぎ（東京/湯島）の口コミ詳細

移転くろぎ湯島、上野広小路、上野御徒町/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