虎太郎がゆくさんが投稿したよろにく（東京/表参道）の口コミ詳細 [食べログ]

この口コミは、虎太郎がゆく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

よろにく表参道、広尾、乃木坂/焼肉、ホルモン

5回

夜の点数：4.7
- 料理・味 4.5
  
  |サービス 5.0
  
  |雰囲気 4.0
  
  |CP 4.0
  
  |酒・ドリンク 4.5

5回目

2017/06 訪問

夜の点数：4.7
- ［料理・味4.5
- | サービス5.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］

進化が止まらない／よろにく

日経BPオンラインにオーナーVanneさんのナイスなインタビュー記事が上がってます。これを読んでからよろにく行くと、より楽しく食事ができると思いますよ～。

以下、僕のレビューは蛇足で。。。
---------
今年2回目のよろにくは月曜18時スタートの「おまかせコース」をいただきました。

例によって出てきた料理（デザート含む）19品、空けたワイン6人で5本、飲んだビール、ハイボール無数、滞在時間約5時間の「肉の宴」。月曜日から燃え尽きました（笑）

次回は秋になるだろうけど、新店の準備もあり「おまかせコース」をやってもらえるかどうかはまだ未定。ああ今年も「よろにくの松茸」食べたいな～。

【2017年6月のおまかせコース】
★鳥取田村牛フィレミニョンの炙り
★近江牛リブロースの炙りにぎり
★厚切りタン
★薄切りタン
★シルクロースの無花果巻き胡麻ダレ
★三田牛しんしん食べ比べ
★ハチノスのお吸い物
★ヒレのとうもろこし揚げ
★シャトーブリアン
★ミノ
★シルクロースとライスボール
★サーロインおろしポン酢
★シャトーブリアンのカツサンド（パンはセントルザベーカリー）
★ザブトンのすき焼き風トリュフがけ
★肉いなり寿司
★シャトーブリアンの天ぷら入り阿波手延べそうめん
★シルクロースのお茶漬け
★焙じ茶かき氷
★白熊風かき氷
（お酒）
★ヴーヴクリコ・イエローラベル
★カリフォルニアの赤
★ルイ・ラトゥール・シャサーニュ・モンラッシェ
★アルマヴィーヴァ2014
★オーパスワン2013

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2020/02/02 更新

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4回目

2017/04 訪問

夜の点数：-
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］

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。

期間限定・数量限定の花山椒のもつ鍋いただきました／よろにく

VanneさんがFacebookで花山椒を使ったモツ鍋を上げてて「これ、美味そー！」と思って眺めてたら「今から食べに来ない？」という有り難いお誘い。

さっさと仕事を切り上げて開店と同時にカウンター席に陣取ってビールを飲んだたら出汁の張られた鍋が登場。しかもこの出汁だけでもしっかり美味いのがよろにくの凄さ。。。

これにコプチャンを投入してひと煮立ちしたところに大量の大根おろし、続いて花山椒を投入。

いや、しかし本当によくこんなの考えつくなあ、と感心しながら秒殺で完食。

はっきり言って花山椒なしでもコプチャンと大根おろしだけでも十分な美味さ。

一同「レギュラーメニューに加えて」ととりあえずお願いだけはしておきました。

この後、シルクロースのにぎりを1貫いただいて、なんとも贅沢なよろにく「試食会」はお開き。

また今月寄らせていただきまーす。

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2017/06/06 更新

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3回目

2017/02 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］

毎回サプライズのある焼肉屋／よろにく

今年最初のよろにく。

この日は岡山の某ゲストからのリクエストを受けて会をセッティング。店を出る頃には日付も変わってましたが、最後はVanneさんも加わり大爆笑の会に。

コースは、鳥取田村のフィレミニョンの炙りから始まり、三田牛の炙りトモサンカクの鉄火巻き風、新筍を使った一皿、蒸した菜の花をシルクロースで巻いて胡麻ダレで食べたり、最後はシャトーブリアンをカツにして、セントル・ザ・ベーカリーのパンでサンドイッチにするという究極のヒレかつサンドなどと思う存分堪能。

毎回感じますが、いつ来ても期待を裏切らないサプライズのあるお店です。

次は「生粋」が入りますので、少し間を空けて6月にお邪魔させていただきます。

【2017年6月のおまかせ】
★田村牛（鳥取）のフィレミニョンの炙り
★三田牛の炙りトモサンカクの鉄火巻き風
★厚切りタンと薄切りタンの食べ比べ
★カイノミ（塊）
★ランプ
★つちのこ
★ハチノスのお椀
★タレで和えたユッケ風トモサンカク、フォアグラ、干し柿、芽ネギをパリパリのお揚げにのせて
★特製ミノ
★フィレ
★シルクロースのご飯巻き
★蒸した菜の花とシルクロースを胡麻ダレで
★シャトーブリアンのヒレかつサンド
★ザブトンのすき焼き風トリュフがけ
★阿波の手延べそうめん
★焙じ茶かき氷
★しろくま風かき氷
（お酒）
★アンリジロー（シャンパーニュ）
★シャンボール・ミュジュニー（ブルゴーニュ）
★アルマヴィージャ（チリ）

2017/2_鳥取田村牛のフィレミションの炙り

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2017/2_三田牛のトモサンカクを鉄火巻き風に

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2017/2_マグロみたい

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2017/2_季節の一皿。この日は新筍

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2017/2_厚切りタンと薄切りタンの食べ比べ

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2017/2_厚切りタン

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2017/2_カイノミ

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2017/2_カイノミ

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2017/2_カイノミ断面

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2017/2_カイノミ

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2017/2_この日のお肉①

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2017/2_この日のお肉②

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2017/2_

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2017/2_

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2017/2_この日のお肉③④

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2017/2_シルクロースのライスボール巻き

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2017/2_ミノ

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2017/2_菜の花とシルクロース蒸し

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2017/2_胡麻ダレで

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2017/2_この日のシャトーブリアン

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2017/2_シャートーブリアン（ヒレ）

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2017/2_ヒレかつ

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2017/2_ヒレかつ

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2017/2_この日はセントルのパンでサンドイッチ

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2017/2_この角度が良いらしい

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2017/2_ヒレかつサンド

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2017/2_ザブトンはすき焼き風に

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2017/2_割したと卵に絡めて

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2017/2_トリュフを削って完成

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2017/2_阿波の手延べそうめん

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2017/2_焙じ茶かき氷

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2017/2_しろくま風かき氷

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2017/2_最近は左のアルマヴィージャがお気に入り

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2017/03/20 更新

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2回目

2016/12 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］

私が最もリスペクトしているお店／よろにく

期せずして12月は自分がリピート訪問している焼肉屋3店すべてにお邪魔させてもらったのですが、そのトリがこちら。年末の最終週にマイレビ様たちと訪問させてもらいました。

コースの内容と写真だけアップいたします。そちらともう少し詳細が知りたい方は過去レビューもご覧いただければと思います。

【2016年12月のコース】
★フィレミニョンの炙り
★牛タンのなめろう風手巻き寿司
★特製ローストビーフ
★牛タン食べ比べ
★しんしんツチノコ
★フィレ
★牛フィレとフォアグラ、トリュフのサンドウィッチロッシー二風
★三田牛のしんしん
★シルクロースご飯巻き
★シャトーブリアンのビフカツ
★ザブトンのすき焼き風白トリュフがけ
★そうめん
★かき氷
（ワイン）
★ヴーヴクリコ・イエローラベル（シャンパーニュ）
★シャンボール・ミュジュニー（ブルゴーニュ）
★シャトー・ダルマイヤック（ボルドー）
★アルマヴィージャ（チリ）
★ニュートンパズル（ナパ・バレー）

2016/12_フィレミションの炙り

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2016/12_サラダ

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2016/12_牛タンの手巻き寿司

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2016/12_牛タンの手巻き寿司

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2016/12_特製ローストビーフ

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2016/12_薄切りタン

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2016/12_薄切りタン

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2016/12_厚切りタン

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2016/12_厚切りタン

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2016/12_厚切りタン

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2016/12_しんしん＆つちのこ

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2016/12_ハチノスの御吸い物

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2016/12_フィレ

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2016/12_フィレ

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2016/12_ミノ

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2016/12_セントルザベーカリーのパン

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2016/12_フォアグラとフィレ

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2016/12_トリュフ

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2016/12_サンドウィッチ

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2016/12_牛フィレのサンドウィッチロッシーニ風

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2016/12_三田牛しんしん

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2016/12_三田牛しんしん

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2016/12_三田牛しんしん

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2016/12_三田牛しんしん

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2016/12_シルクロース

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2016/12_シルクロース

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2016/12_シャトーブリアン

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2016/12_シャトーブリアンのビフカツ

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2016/12_シャトーブリアンのビフカツ

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2016/12_ビフカツ

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2016/12_ザブトン

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2016/12_ザブトンのすき焼き風白トリュフがけ

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2016/12_ザブトンのすき焼き風

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2016/12_残ったタレでTKG

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2016/12_阿波の手延べそうめん

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2016/12_阿波の手延べそうめん

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2016/12_焙じ茶かき氷

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2016/12_しろくま風かき氷

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2016/12_チリのオーパスワンと言われるアルマヴィーヴァ

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2016/12_本日のワイン（これ以外に泡とブルゴーニュ1本）

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2017/01/16 更新

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1回目

2016/10 訪問

夜の点数：4.7
- ［料理・味4.5
- | サービス5.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］

楽しみ方はいろいろ／よろにく

南青山にある、今や知らない人がいない超有名焼肉店。個人的にも最もリスペクトしている飲食店の一つです。

毎回毎回行くたびに何かしらのサプライズがあり、しかも単に奇をてらったのではなく、計算され尽くされた肉料理の数々。もはや「焼き肉屋か？」というのはどうでもよくて、本当にすごいお店です。

この日は毎年楽しみにしている期間限定、数量限定の「よろにく松茸コース」。去年もアンビリーバブルな内容で、さすがにあれ以上のものはいただけないと思ってましたが、それをも軽く凌駕する内容。本当にこの松茸コースのためにまた1年間頑張ろうと思えるくらいでした（笑）

【2016年10月のおまかせ】
★神戸田村（但馬牛）のカメノコ松茸のほぐしキャビア
★松茸とローストビーフの肉稲荷
★神戸田村のローストビーフセントルザベーカリーのトリュフブルスケッタ風
★薄切り/厚切りタンの食べ比べ
★神戸田村のシンシンタレ
★ツチノコタレ
★神戸田村のカメノコタレ
★シャトーブリアンタレ
★松茸とコプチャンの土瓶蒸し
★ミノ
★シルクロースご飯巻き
★サーロインに松茸と松茸の汁を絞って
★ヒレの牛カツ
★ザブトンのすき焼き風白トリュフかけ
★シルクロースのお茶漬け松茸乗せ
★阿波の手延べ素麺
★焙じ茶かき氷
★しろくま風かき氷
（お酒）
★ヴーヴ・クリコ・イエローラベル（シャンパーニュ）
★シャンボール・ミュジニーx2（ブルゴーニュ）
★ニュートンパズル（ナパバレー）
★ザ・プリズナー（カリフォルニア）
-------------------
3月以来のよろにく。

よろにく初体験のフォロワーさまとのオフ会。この日の”新作”は、フィレミニョンの肉そうめん、トモサンカクと真鯛の手巻き寿司、ローストビーフとサマートリュフのブルスケッタ風（パンはセントルザベーカリー製）とカイノミのトウモロコシ揚げ。どれも計算され尽くされたビジュアルと味付け。4時間を超える長丁場となりましたが、お付き合いいただいたフォロワーさま、そして毎回毎回サプライズを提供してくれるお店に感謝です。

【この日のコース内容】）
★トウモロコシ豆腐帆立のジュレ
★フィレミニョンの肉そうめん山芋とキャビアを乗せて
★トモサンカクと真鯛の手巻き鮨塩昆布と芽ねぎ
★グリーンサラダ
★ハツ塩
★セントルザベーカリーのパンで作ったブルスケッタサマートリュフ
★タン厚切り薄切りそのまま
★シンシンたれ
★ツチノコたれ
★ハラミ塩とニンニクチップ
★シャトーブリアンたれ
★シルクロースたれ
★カイノミのトウモロコシ揚げ
★白菜の蒸篭蒸しシルクロース巻き
★ヒレかつ塩と特製ソース
★ザブトンのすき焼き風サマートリュフかけ
★シルクロースのお茶漬け
★泡の手延べそうめん
★焙じ茶かき氷
★しろくま風かき氷
（お酒）
★ビール
★マッコリ
★ブルゴーニュ（シャサーニュ・モンラッシュ）
★ボルドー（シャトー・ダルマイヤック）
★ナパ・バレー（ニュートン・ザ・パズル）
★ナパ・バレー（ザ・プリズナー）
--------

2カ月ぶりのよろにく。

今日は手の込んだ料理が出ない分、すごい量のお肉が出てきました。サイド、デザートも含めると品数にして24品、空けたワイン6人で5本、滞在時間約4時間30分と月曜日から燃え尽きてしまいました（笑）

【この日のコース内容】

★生豆腐　筍とアオサのジュレがけ
★キムチ盛り合わせ
★ナムル盛り合わせ
★フィレミニョンの炙り
★センマイ刺し
★シンシン
★USビーフのタン
★黒毛和牛のタン（USビーフとの食べ比べ）
★ランプタレで
★ツチノコタレで
★筍寿司シルクロースで巻いて
★ハチノスのお吸い物
★カイノミ
★黒毛和牛の厚切りタン
★シャトーブリアン
★ミノ
★シルクロースライスボールに巻いて
★蒸し野菜をシルクロースで巻いて胡麻ポン酢で
★フィレかつ
★ザブトンのすき焼き風サマートリュフがけ
★シルクロースと筍のお茶漬け
★阿波の手延べそうめん
★焙じ茶かき氷
★しろくま風かき氷

【ワイン】
★ヴーヴ・クリコ・イエローラベル（シャンパーニュ）
★シャサニーモンラッシュ（ブルゴーニュ）
★シャトー・ダルマイヤック（ボルドー）
★ニュートンパズル（ナパバレー）
★ザ・プリズナー（カリフォルニア）

-----
今年最初のよろにくは個室で。女性など小食なメンバーが多かったので、前もっていつもより軽めのコース構成をお願いしておきましたが、それでもたっぷり出てきました。滞在時間4時間弱の焼き肉フルコース。今年は何回お邪魔できるかな。

【焼きもの・料理】
★汲みだし豆腐と蟹のジュレがけ
★キムチ三種
★ナムル三種
★炙りフィレミニョン
★炙りランプ
★白センマイ
★特選タン塩昆布で
★ハツ
★トウガラシ
★ツチノコ
★ハチノスのお椀
★カイノミ
★ランプ・ロースのトリュフ乗せ
★シャトーブリアン
★シルクロースご飯巻き
★ミノ
★サーロインコリアンBBQ風
★ザブトンのトリュフすき焼き風→トリュフTKG
★素麺
★かき氷2種（ほうじ茶、白くま）

【ワイン】
★シャトー・ダルマイヤック（ボルドー）
★ニュートン・ザ・パズル（ナパバレー）

---------
ゴルフ友だちとの忘年会で利用させてもらいました。今回は事前予約の「おまかせコース」ではありませんが、用意できるものを出していただきました。やはり常に進化を続ける、「焼肉」というカテゴリを超越した店ですね。この日は近江牛の良いの入ったというので、最初の2皿は絶品近江牛で、あとはいつもの山形牛で。

★近江牛のにぎり
★近江牛のたたき風
★ナムル3種盛り合わせ
★キムチ3種盛り合わせ
★野菜サラダ
★フィレミニョンの炙り
★カイノミ塩とニンニクチップ
★トモサンカク（タレ）
★ツチノコ（タレ）
★シャトーブリアン、ヒレ耳付き（タレ）
★シルクロースご飯巻き（タレ）
★ハチノスのお吸物、
★上ミノ
★シルクロースのしゃぶしゃぶ
★赤ミスジ（タレ）黒トリュフかけ
★ザブトンのすき焼き風白トリュフかけ
★贅沢肉カレーうどん&ライス
★焙じ茶かき氷
★しろくま

お酒は、今回はビール＋サワーとちょっと贅沢してNewton the Puzzleを1本空けました。
今回も御馳走様でした。
------

約3ヵ月ぶりのよろにく。この日は前もってお願いしておいた「おまかせコース」で。しかも幸運なことに状態の良い松茸や白トリュフを惜しげもなく出していただきました。

★三田牛のトモサンカク（軽く炙った状態で）
★三田牛のトモサンカク生の松茸のせ
★野菜サラダ
★薄切りタン
★厚切りタン
★シンシン
★ランプ
★ツチノコ
★コプチャンと松茸の土瓶蒸し
★タンの昆布締めボタンエビに巻いて
★シャトーブリアン
★シルクロース（ご飯を包んで）
★赤ミスジ（脂身の少ないミスジ）　焼き松茸を添えて和風出汁で
★ザブトン　卵黄に絡めて上から白トリュフかけ（残った卵黄でTKG＆再び白トリュフ）
★フィレかつ
★焼きおにぎり茶漬け（松茸の炊き込みご飯の焼きおにぎりにシルクロースを乗せて、上から熱々の鰹出汁をかけて）
★ほうじ茶のかき氷
★しろくま風のかき氷
★ブルーチーズのかき氷、赤ワインかけ

お酒はビールの後、4人で赤を3本。1本目はブルゴーニュ、ルイ・ラトゥールのシャサーニュ・モンラッシュ（11,000円）、2本目はボルドー、シャトー・ダルマイヤック2012（12,000円）、3本目はナパ・バレー、ニュートン・クラレット（だったかな？）（8,000円）とここではボリュームゾーンとなる価格帯のワインをいただきました。

ちょうどこの日はタイミング良く信州産の松茸やイタリア・アルバ産の白トリュフなどが入っており、運よく"おこぼれ的"にご相伴にあずかることができました。もちろん、単に高級食材を並べただけでなく、どの料理もお肉にとても合うよう考えられており、もはや焼肉の概念を超越したコースに仕上がっていました。お店の雰囲気はだいぶ違いますが、今日のコースは京都の三芳さんを彷彿させるものでした。恐らく、2度と同じ内容のものをいただくことはできないでしょうね。
-----------

南青山骨董通りのビルの地下1階にある有名焼肉店。オープンしたての頃はたまにお邪魔させてもらってましたが、あっという間に人気店になってしまい、予約も取り難くなってしまったこともあり、少し足が遠のいておりました。今回はなんと約2年ぶりの訪問です。

赤坂のみすじ、末広町の生粋でよろにくグループのレベルの高さを再認識して、やはりルーツ店に行かないわけにはいかないだろうということで、なにかと理由を付けてこの日の食事会をセットアップ。

ここではある程度の大人数になると、コースを選択することになり、確か7,000円と9,000円の2コースだったと記憶しています。この日は何度かこの店を使ったことあるメンバーでの利用でしたので、前もってお店に相談して、コースの内容を少しレベルアップしてもらいました。席もかなり前に予約を入れたので、一番奥の個室を取ることができました。通常のテーブル席で他のゲストを観察するのも（趣味悪いですが）ここでは楽しみの一つだったりするんですけどね。

お肉は基本1人1切れで、1枚1枚お店のスタッフが焼いてくれます。焼き加減はおまかせですが、好みを伝えることはできるので、レアめが良いとか、よく焼きがよいとかこだわりがある人は遠慮なくお店の人に伝えましょう。お肉のクオリティは言わずもがなで、焼肉でいただくお肉としてはほぼ最高峰だと思います。

この日のコースは次のような内容でした。改めて見ても結構なボリュームでしたね。

★トウモロコシ豆腐
★肉寿司
★ナムル三種（ぜんまい、もやし、ほうれん草）
★キムチ三種（白菜、大根、きゅうり）
★野菜サラダ
★希少部位の切り落としユッケ風
★白センマイの和えもの
★フィレ
★ハラミ
★タン
★ハツ
★トウガラシ
★イチボ
★ザブトン
★シルクロース
★サーロイン
★シャトーブリアン
★阿波の手延べそうめん
★ほうじ茶のかき氷
★しろくま風のかき氷

たぶん、これが標準的なコース（肉はちょっと多め）＋αだと思いますが、こちらは通ってお店とある程度懇意になると（いわゆる常連ってやつですね）、焼肉の概念を超越したスペシャルなコースを楽しむことができるようになります。

ただ、常連にならずともこれだけのハイクオリティなお肉を、気持ちの良い接客で、しかも美男美女が最適の焼き加減で焼いてくれる、それだけでも十分に訪問の価値ありな焼肉屋です。個人的に愛してやまない金竜山やSATOブリアン、スタミナ苑などとはまったく違った魅力のあるお店です。

2016/10_神戸田村のカメノコ＆ほぐし松茸＆キャビア

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2016/10_肉稲荷

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2016/10_肉稲荷、松茸入り

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2016/10_特製ローストビーフ

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2016/10_とろろ昆布みたいなのはトリュフです…

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2016/10_ローストビーフのブルスケッタ風

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2016/10_厚切りタン

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2016/10_松茸とコプチャンの土瓶蒸し

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2016/10_神戸田村のカメノコ

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2016/10‗松茸待機中

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2016/10‗サーロインと松茸＆スダチ

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2016/10‗定番のヒレカツ

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2016/10_お茶漬け作成中

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2016/10_松茸＆シルクロースの出汁茶漬け

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2016/10_白トリュフが掛かって準備万端

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2016/10_玉子と白トリュフに塗れたザブトン

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2016/10_ザブトンのすき焼き風

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2016/10_白トリュフの香りがハンパないTKG

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2016/10_白トリュフ

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2016/10_今年の松茸（前日採れ）

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2016/6_フィレミニョンの肉そうめん山芋とキャビアを乗せて

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2016/6_トモサンカクと真鯛の手巻き鮨塩昆布と芽ねぎ

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2016/6_ハツ塩

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2016/6_サマートリュフ

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2016/6_ローストビーフ

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2016/6_トリュフは山盛り

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2016/6_セントルザベーカリーのパンに乗せて

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2016/6_更にトリュフを削って

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2016/6_出来上がり！

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2016/6_ローストビーフとサマートリュフのブルスケッタ風

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2016/6_タン（薄切り）

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2016/6_薄切りのタンはアスパラに巻いて上に塩昆布

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2016/6_タン（厚切り）

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2016/6_シンシン（タレ）

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2016/6_ハラミ（塩）

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2016/6_ハラミ塩ニンニクチップ乗せ

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2016/6_シャトーブリアン（タレ）

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2016/6_シルクロース

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2016/6_シルクロースはご飯に巻いて

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2016/6_カイノミ

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2016/6_カイノミのトウモロコシ揚げ

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2016/6_ミノ

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2016/6_ヒレ

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2016/6_ヒレ

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2016/6_ヒレかつ

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2016/6_ヒレかつ

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2016/6_再びシャトーブリアン

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2016/6_シャトーブリアンのお茶漬け

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2016/6_焙じ茶かき氷

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2016/6_白クマ風かき氷

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2016/3_フィレミニョン炙り

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2016/3_カイノミ

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2016/3_シンシン

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2016/3_シンシン

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2016/3_手前黒毛和牛のタン、奥USビーフのタン

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2016/3_USビーフのタン

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2016/3_黒毛和牛のタン

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2016/3_カイノミ

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2016/3_筍寿司、シルクロース巻き

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2016/3_カイノミ

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2016/3_カイノミ

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2016/3_厚切りタン（三菱バージョン（笑））

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2016/3_シャトーブリアン

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2016/3_ミノ

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2016/3_シルクロースとライスボール

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2016/3_シルクロース

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2016/3_シルクロースと菜の花を胡麻ダレポン酢で

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2016/3_フィレ

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2016/3_フィレ

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2016/3_フィレかつ

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2016/3_フィレかつ

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2016/3_ザブトンのすき焼き風サマートリュフがけ

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2016/3_筍ご飯

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2016/3_筍ご飯にシルクロースを乗せてお茶づけで

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2016/3_阿波の手延べそうめん

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2016/3_焙じ茶かき氷

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2016/3_しろくま風かき氷

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2016/3_生豆腐に筍とアオサのジュレがけ

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2016/3_センマイ刺し

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2016/3_牛の部位説明

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2016/01_フィレミニオンの炙り

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2016/01_カイノミ

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2016/01_サーロインの韓国風BBQ

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2016/01_ランプローストリュフかけ

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2016/01_センマイ

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2016/01_特選タン＋塩昆布

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2016/01_カイノミ

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2016/01_たっぷりのトリュフを絡めて

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2016/01_トリュフTKG

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2016/01_汲みだし豆腐と蟹のポン酢ジュレ

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2016/01_キムチ三種

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2016/01_シルクロースのトリュフすき焼き風

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2016/01_阿波の手延べ素麺

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2016/01_ほうじ茶かき氷

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2015/12_近江牛（岡崎）の肉にぎり

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2015/12_近江牛（福永）のたたき風

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2015/12_フィレミニオンの炙り

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2015/12_片面焼きのタン

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2015/12_カイノミ

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2015/12_カイノミはじっくりと焼きあげます

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2015/12_カイノミ断面

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2015/12_カイノミは岩塩とにんにくチップで

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2015/12_シャトーブリアンは2口（1口は何も付けず、2口目はタレつけて）

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2015/12_名物シルクロースのご飯巻き

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2015/12_ハチノスのお吸い物

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2015/12_シルクロースのしゃぶしゃぶで

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2015/12_赤ミスジ

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2015/12_ミスジはトリュフをたっぷりかけて

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2015/12_白センマイ

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2015/12_ザブトン

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2015/12_アルバ産白トリュフ

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2015/12_肉が見えません

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2015/12_残ったタレと白トリュフでTKG

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2015/10_トモサンカクの松茸乗せ

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2015/10_松茸の土瓶蒸し、コプチャンを添えて

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2015/10_定番のシルクロース

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2015/10_フィレかつ

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2015/10_松茸の炊き込みご飯で焼きおにぎり

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2015/10_本邦初？ブルーチーズのかき氷

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2015/10_松茸の炊き込みご飯、シルクロースと松茸に鰹だしをかけたお茶漬け

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2015/10_三田牛のトモサンカク

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2015/10_シンシン

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2015/10_シンシン焼き上がり

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2015/10_シンシンは塩とにんにくチップで。

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2015/10_土瓶蒸し

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2015/10_タン耳？

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2015/10_タンの昆布締め、ボタンエビを巻いて

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2015/10_松茸と赤ミスジ

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2015/10_赤ミスジと松茸、大根おろしと和風だしで

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2015/10_ザブトン

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2015/10_アルバ産の白トリュフ

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2015/10_ザブトンのすき焼き風、白トリュフかけ

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2015/10_白トリュフのTKG

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2015/10_フィレかつ

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2015/10_松茸の炊き込みご飯のおにぎり

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2015/10_定番のほうじ茶かき氷

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2015/10_同じく定番のしろくま風かき氷

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2015/10_本日赤ワイン

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2015/07_塩焼き三種（ハラミ、タン、ハツ）

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2015/07_フィレ

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2015/07_肉寿司

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2015/07_シルクロースはご飯に巻いて

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2015/07_シャトーブリアン

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2015/07_希少部位の切り落とし

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2015/07_フィレ

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2015/07_ハラミ

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2015/07_タン

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2015/07_ハツ

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2015/07_イチボ

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2015/07_トウガラシ

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2015/07_赤センマイ

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2017/01/16 更新

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虎太郎がゆくさんが投稿したよろにく（東京/表参道）の口コミ詳細

よろにく表参道、広尾、乃木坂/焼肉、ホルモン

ジャンルから探す

予算

営業時間

虎太郎がゆくさんが投稿したよろにく（東京/表参道）の口コミ詳細

よろにく表参道、広尾、乃木坂/焼肉、ホルモン

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