げんまちゃいちゃいさんが投稿したたきや（東京/麻布十番）の口コミ詳細 [食べログ]

この口コミは、げんまちゃいちゃい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

たきや麻布十番、六本木、赤羽橋/天ぷら

5回

夜の点数：4.9
- ￥20,000～￥29,999 / 1人
- 料理・味 4.9
  
  |サービス 4.7
  
  |雰囲気 4.5
  
  |CP 4.7
  
  |酒・ドリンク 4.5

5回目

2018/04 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.7
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

たきや劇場 2018早春

3月の初旬の訪問。春メニューに変わったばかりと言っておりました。

・先付
うるいはまぐり車海老ハマグリ出汁
あんきも
たら白子毛ガニ
ホタルイカ

・天ぷら
車海老車海老頭空豆
鱚
ふきのとう
20日寝かせたアオリイカ
鹿児島たけのこ
のどぐろ山口北浦うに

・サラダ
桜えびと温玉の大根サラダ

・天ぷら
牛フィレ紫蘇巻き
宍道湖白魚

・旬のもの
アワビ煮切りざけ肝醤油

・天ぷら
べにはるか
車海老

・食事
天茶漬け血合いなしの鰹節出汁

・甘味

毛ガニやホタルイカ、ふきのとう、白魚など旬の食材のオンパレード。最高です。
この人驚きはやはりのどぐろの天ぷらのうにのせですかね。ふわふわっとろけるように脂ののったのどぐろの天ぷらの上にとってもピュアな甘みの山口北浦のうに。やばかったですね。笑

あと白魚は綺麗な形に形成され揚げられており、見事なまでの職人技。お塩でシンプルに。

最後は天茶で。血合いの部分のない純度の高い鰹節の一番出汁をかけてさらさらと。鼻に抜ける香りがまた最高です。

6月には同じ麻布十番ないで移転されるのだそうです。また次回も楽しみです。
ご馳走さまでした。

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2018/04/15 更新

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4回目

2018/03 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.7
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

たきや劇場 2018立春

この日の予約をする前に「ふぐラスト出せるかな、くらいですかね。楽しみにしておいてください！」とのことで、どうかなぁと思ったらふぐ、ありました！笑。
ラッキーです。2月メニューのラストでした。

・先付
ふぐあん肝
甘エビ昆布キャビアきみず
ウニ
牛しぐれ白ワイン

・天ぷら
えびのあし
銀杏
車海老
鱚
マツバガニ湯葉
ふきのとう
のどぐろムラサキウニ

・サラダ
中とろ炙りと温玉の大根サラダ

・天ぷら
ふぐからすみ
とらふぐ白子柚子胡椒七味唐辛子聖護院かぶら葛のとろみ
牛フィレ紫蘇巻き
鹿児島ベニはるか
車海老

・食事
穴子丼

・甘味
あまおうゼリー
わらび餅

ふぐづくしの最高な会でございました！笑
先付けから、白子、からすみと合わせる天ぷら…。
お連れのもの感激しておりました。いつもありがとうございます。
ご馳走さまでした。

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2018/04/15 更新

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3回目

2017/10 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.7
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］

2017たきや劇場秋

2017年秋のたきやです。秋は食材が豊かになるので楽しみなシーズンです。この日のラインナップは下記。

⚫前菜
ばちこ黒アワビ松茸
いくら醤油漬け
キャビア平貝
焼きなすすり流し
大徳寺ふきみずワタリガニ
もずく酢

車海老

新銀杏

鱚

バフンウニ海苔巻き

蓮根

松茸甘鯛

⚫サラダ
イタリアオータムトリュフ鴨のサラダ

ほたて

牛フィレ紫蘇巻き

車海老

⚫食事
天丼天茶漬け(松茸出汁)

⚫デザート
ポルト酒ポートワインライムと生姜
わらび餅

驚きは写真の8枚目9枚目、松茸の甘鯛巻き。始めていただく組み合わせです。
甘鯛で松茸をくるっと巻いて揚げる。
薄く切られた甘鯛でコーティングされた中で蒸し上げられた松茸はふっくら。香りもよくしゃきしゃきとした歯応えも感じられます。

最後に天丼と天茶漬けの食べ比べ。
松茸のオンパレード。天丼は松茸のかき揚げ。さくっとフワッと。ちょうどよい量でぺろりと頂けます。
天茶漬けは松茸の出汁。匙でかき揚げを出汁の中にくずしながらご飯と共に頂きます。口一杯松茸のよい香りが広がり、鼻へと抜けていきます。至福です。

今シーズン秋もご馳走さまでした。

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2017/10/28 更新

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2回目

2017/04 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.7
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］

たきや劇場　春

シーズンごとに楽しみにしている『たきや』の春の陣。
春の食材のオンパレード。圧巻でした！

前菜
さんさいおした(車海老干し貝柱浜防風うるいウド)
あん肝
噴火湾毛ガニたけのこ
ホタルイカ

海老
鱚
ふきのとう周りだけ衣
あおりいか

山中産ばふんうに

戻しアワビ山椒たけのこ
天ぷら

桜エビサラダ

鹿児島黒毛フィレシャトーブリアン
アスパラガス
白魚
海老

天茶

甘味

印象的だったのは、まずはふきのとうの天ぷら。表面だけ衣をつけてカラッと。苦味の向こう側にほのかなふきのとうの甘みを感じることができます。

あとはばふんうにの天ぷら。海苔でコーティングをして揚げます。うにの更なる甘みが。とろとろの食感がたまりません。

あとは白魚。
白魚の天ぷらは初。丁寧に一匹づつ串に刺し形成をし衣をつけて揚げます。ツイストしたような形をしています。ふっくらと揚げられていて美味。

今回も驚きと至福の美味しい喜びに包まれたたきやの会となりました。
ご馳走さまでした。

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2017/04/26 更新

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1回目

2016/12 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.5
- | 雰囲気4.1
- | CP4.0
- | 酒・ドリンク3.9 ］

『天ぷら』の概念覆る！！考え抜かれた料理の数々に感動。

《2016.12月再訪問》
食材の宝庫冬のたきやです。楽しみにしておりました。

この日こんな感じ
・先付け
マツバガニキャビアのせ
ほたてカラスミ和え
汲み上げ湯葉
漬けまぐろ月見とろろ

・天ぷら
えびの足、銀杏
えび
アオリイカ
まいたけ
とろはぜ
松葉がに味噌ゆば
れんこん

・サラダ
鴨生ハムの大根サラダ

・天ぷら
たら白子天だしバター
たっぷり白トリュフ
香箱ガニ
牛フィレ肉紫蘇巻き
べにはるか

・ごはんもの
穴子丼

・甘味
メロンコンポート

わらび餅

松葉がにですよ！！
最高でした。3か出でてきましたからね。笑
香箱がにの天ぷらはびっくり。
15杯の仕込みに3時間かかる、と言っておりました。揚げたあとは包丁を衣に入れていただき食べやすくしてくれます。さすがだなぁ。

白子は天だしをバター風味のソースにしてとろーりかく、その上にふんだんの白トリュフを。トリュフの香りと白子のふっくら感、天だしソースはバターのアクセント。最高です。笑
〆の穴子丼も文句なく美味しかったです。

また予約頑張って取って来たいと思います。
いつもご馳走さまです！

《2016.9月初回訪問》
またこの度も『麻布十番のたきや行きませんか？』と、お誘いを頂き初めて伺いました。
本当についてるやつです、わたしは。笑

正直のところ、『天ぷらってどうなのよ…。わざわざ高いお金を払って食べるもの？？』と思っておりました。
たきやさんに伺う前までは！！！

ごめんなさい、わたし完全に間違えてました。笑

これは鮨店に初めて伺うときもそのように思っていました。『寿司なんてネタが新鮮だったらうまいに決まってるだろ！高いお金払って食べる意味は？』と思っておりましたが、初めての高級鮨で西麻布『すし通』に行き、そこで概念が変わったのです。この時明確に理解したわけです。
職人さんの『仕事』に対しての価値こそが、一万とか二万とかのまさしく『対価』となるのだ、と深く感銘を受けたわけです。

たきやさんはまさにそのように、わたしの『天ぷら』の概念を変えてくれたわけです！！

長くなりましたが笑、この日の料理。

まずは前菜から。
房総半島の煮鮑、かますの炙り寿司、焼き茄子すりながし、など。
煮鮑は今までいただいた鮑のなかでもっとも柔らかく美味しかったぁ。ふわふわでした。
この日は、秋ということもあり、松茸を入荷しました、ということで、煮鮑の上には細く切った松茸の軸がのっており、一緒に頂く。松茸の香りと共に頂く鮑、うますぎます。笑

天ぷらは、スロベニアの塩を中心としておつゆ、梅塩、抹茶塩、カレー塩とレモン汁。
大根おろしが特徴的。まん丸です。水を含んでる状態でころころと仕込むとまん丸となるのだとか。よく考え付くものです。

料理長の笠本さんによると
『天ぷらは蒸らすもの。衣の中で蒸らしながら揚げ、素材を食す』
深い。
素材と衣とおつゆの食べ物かと思っていましたが、衣はあくまでもクッションというか、素材をより美味しく頂くための助っ人みたいなものだと。

その観点で揚げあがった海老を頂くと、なるほどー！！
と思います。
ぷりぷりの状態で『蒸らす』という意味がよく理解できます。鱚の松茸サンドも同様。鱚に挟まれ衣に覆われ、松茸は柔らか。さっくり歯で噛みきれる。
牛の天ぷらも同様に、大葉でくるみ高温で揚げる。肉はふわふわのレア状態。衣はさくさく。肉からドリップは出ない。まさしく職人技です。

サマートリュフをたーっぷりかけたローストビーフサラダも、かつおの一番出汁に松茸をふんだんにいれたおつゆで頂く、松茸天茶漬け(松茸のかき揚げ)も、全てにおいていかに素材のよさを引き出し提供するか、こだわり抜かれておりました…。

『天ぷら』の概念が完全に覆りました。素晴らしきお料理たちに感動しました。

ご馳走さまでした。また必ず伺わせていただきます。

【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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【2016.12月再訪問】

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前菜盛り合わせ

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見よ、このきれいなアーチ！

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鱚の松茸サンド

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ローストビーフサラダ。サマートリュフかけまくりです。

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牛を大葉で巻いた天ぷら

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松茸かき揚げの天茶漬け

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これはなんでしょう？？大根おろしです。

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2016/12/20 更新

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げんまちゃいちゃいさんが投稿したたきや（東京/麻布十番）の口コミ詳細

たきや麻布十番、六本木、赤羽橋/天ぷら

ジャンルから探す

予算

営業時間

げんまちゃいちゃいさんが投稿したたきや（東京/麻布十番）の口コミ詳細

たきや麻布十番、六本木、赤羽橋/天ぷら

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