虎太郎がゆくさんが投稿したエクアトゥール（東京/麻布十番）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

掲載保留エクアトゥール麻布十番、六本木、広尾/イノベーティブ、フレンチ

5回

夜の点数：4.5
- ￥30,000～￥39,999 / 1人
- 料理・味 4.5
  
  |サービス 5.0
  
  |雰囲気 4.5
  
  |CP 3.5
  
  |酒・ドリンク 5.0

5回目

2019/05 訪問

夜の点数：-
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

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2019/07/07 更新

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4回目

2018/03 訪問

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

よりイノベーティブ色を強めたエクアトゥール料理

半年ぶり。

次回は夏の”中華”で。

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2018/04/08 更新

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3回目

2017/10 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス5.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク5.0 ］

ますます磨きのかかるエクアトゥール料理

昨年の秋以降、料理に和の食材をより積極的に取り入れ、独自色を強めるエクアトゥールですが、その傾向はますます顕著になっていますね。

毎年夏のカゲロウを経て、秋になるとまた新しい顔を見せてくれる気がします。

料理に「和」を取り入れるフレンチとして僕が思い浮かぶのは、レフェルヴェソンスやSUGALABOだったりするのですが、それらとも方向性は明らかに違っています。

勝手な自分の見立てですが、レフェルヴェソンスがモダンフレンチと和の融合に主眼が置かれているのに対し、SUGALABOは和の食材をフレンチの技法で未知の一皿に仕立て上げることに主眼が置かれています。

そして、このエクアトゥールの料理は、そのどちらでもなく良い意味でより雑多な印象を受けます。ベースはフレンチだけど、和の食材も中華の食材も何でも美味いものは何でも組み合わせます、的な。

この日の前菜に出てきた、ズワイガニにかかっていた白味噌のソースなどはまさにその典型。

なので、この3つのレストランの中では最も親近感の沸く料理がいただけるのがエクアトゥール。

店のサイズも最もコンパクトでプライベート感に溢れてるし、マダムのサービスもまたどこかアットホームな雰囲気で、本当に友人の家に招かれたような気分に陥ります。

席数が少ない分予約難易度はかなり高いですが、それだけの価値は十分あります。

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2017/12/07 更新

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2回目

2017/04 訪問

夜の点数：4.6
- ［料理・味4.5
- | サービス5.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク5.0 ］

どこまでも進化を続けるエクアトゥール

ちょっと久々のエクアトゥール。

期待通り春の食材をふんだんに使った料理の数々。花山椒、蛍烏賊、グリーンアスパラなどフレンチの枠組みに全く囚われない自由闊達な料理の数々。

それにしても毎回毎回メイン（6種類ほど用意されています）とデザート（4種類ほど用意されています）のチョイスに頭を悩ませてしまいますね。

ワインは今回ペアリングではなく、泡、白、赤とそれぞれ1杯ずつをいただきましたが、相変わらず秀逸なセレクト。

夏のカゲロウを挟んで、次回は約半年後ですが、秋の食材を使ってどんな料理を見せてくれるのか、今から楽しみでなりません。

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2017/05/06 更新

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1回目

2016/10 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク5.0 ］

とにかくすべてが大好き／エクアトゥール

港区元麻布にある、所謂”隠れ家レストラン”なんだけど、とてもとても有名なレストラン。

この秋からのメニューは無国籍色がより一層強まってる気がします（なんか日本語として変ですが…）

この日のコースは世界中の秋の食材をふんだんに使ったコースでした。シェフの料理センスとマダムの選んでくれるワインのセレクト。本当に最高の組み合わせです。

【2016年10月のコース】
★黒鮑とあおさのりのソース、自家製いくら
★ズワイガニコンソメジュレ甲殻類のソースキャビア
★松茸と鱧、ザブトンシェリー種のソース
★オマール海老ポワレのビスク風モン・サン・ミシェルのムール貝のソースコリアンダーライム白ワイン
★フカヒレの姿煮チーズ白トリュフ
★クエとフォアグラほうれん草と芽ネギを入れたバターソース
★三河の天然鰻銀杏とお米を使ったソース
★カラスミと白子のカッペリーニ
★ニュージーランドの子羊の炭火焼
★洋梨のコンポートマスカットペリエとレモングラスのソルベ
（お酒）
★コースのグラスシャンパン
★ワインペアリング（グラス6杯）
-------------

再訪。今回はカウンター席で。

見た目に美しいだけじゃなく、日本人なら親近感を覚える最高に美味しいフレンチ。そして、今回もワインはマダムのスーパーセレクトで。控えめにするつもりが気づけばグラスで7杯もいただいていました。

次回は8月「Kagero」にお邪魔します。

【2016年6月訪問時のコース】
★雲丹、冬瓜、じゅん菜、紫蘇の葉
★鮑とアオサのフリット
★水ダコホワイトアスパラガスイカ墨のソース
★ザブトンのステーキサンド風クレソン竹墨
★オマール海老のポアレサマートリュフがけ
★蒸し穴子と豚足とトコブシのガレット風穴子の煮汁とバルサミコ酢
★京都産の豚の肩ロースのグリル
★マンゴーのクリームブリュレミルクアイス
【ワイン】
★シャンパーニュ/ラエルト・フレール・グラン・ブリュット・ウルトラディションNV（シャルドネ）
★ローヌ/コンドリュー・クロ・ブーシェ1999（ヴィオニエ）
★コートドローヌ/リュシアン・クロシェサンセールラ・クロ・デュ・ロワ2013（ソーヴィニョン・ブラン）
★ブルゴーニュ/ドメーヌトプノ・ピエール・オークセィデュレス2004（ピノ・ノワール）
★ブルゴーニュ/メゾン・ルイ・ラトゥール　シャサーニュ・モンラッシェ・ブラン（シャルドネ）
★ブルゴーニュ/ドメーヌ・アルベール・グリヴォームルソー1997（シャルドネ）
★ボルドー/シャトーカマンサックメドックグランクリュ2008（カベルネ・ソーヴィニョン/メルロ）

-----------

元麻布にある予約の取れないフレンチ。

クワトロ☆さん主催の「メンズ・エクアトゥールの会」にお呼ばれしました。一度は行ってみたいと思ってはいたものの、初回訪問の予約ハードルがとにかく高いので半ば諦めていたところなんとも有難いお誘い。

6人で個室スペースのようになったテーブル席を利用させていただきました。コースはおまかせのみで、この日はメインのお肉料理のみ2種類の中から選ぶことができました。出てくる料理の数も多く、アミューズ2皿、前菜3皿、メイン2皿、デザート2皿と9皿も出てきました。そして、ワインは料理に合わせたペアリングでグラス7杯。

自分の中では、その経験値の低さ故かフレンチを評価する「軸」みたいなものが正直なくて、特に初回訪問時は当てにならない「直観」での評価になってしまうのですが、その直感が導き出したフレーズは”重層的な色彩美”。

どの料理も良い意味でシンプルとは対極で、複数のレイヤが折り重なって作りだす味を楽しむことができます。一歩間違うと、見た目も味もバランスが崩れてしまいそう。でも、その絶妙なバランスこそがこちらの料理の真骨頂かと。この日いただいた料理の中では前菜の1皿目（フォアグラ入りのパテ・ド・カンパーニュ）などがその典型。

色彩にしても同様。どの料理もクラシックなフレンチではない、いわゆる”モダンフレンチ”のカテゴリに区分けされるのでしょうが、これも一つ間違えるとケバケバしくて、ともすると趣味の悪い料理になってしまうところを計算され尽くされた配色で、目にした瞬間思わず溜息が出るようなお皿に仕上げてくれてます。

マダムセレクトのワインも料理にとても合ってました。それにしても最近はペアリングをやってくれるレストランが増えて、あまり量が飲めない自分には有難い限りです。

マダムのサービスも心地良く、この日はメンズ6人だったので、それなりに大人な会話も多々あったのですが、さらっと聞き流してくれる「スル―力」も素晴らしかったです（笑）。

後から知りましたが、”エクアトゥール”とはフランス語で赤道（原点）という意味だそうで”原点に帰り、革新的なレストランを目指して”というのが、このレストランのコンセプト。料理もワインもファシリティも、そしてサービスもしっかりと基本が押さえられていて、その上で革新性も追い求める姿勢を感じ取ることができました。こりゃ、人気が出ますわな。

次回は、カウンターでマダムとシェフとの会話も楽しみたいと思います。

この日のおまかせコース（マダムに後から送っていただいたものをコピペ…）

アミューズ①
蒸しハマグリ、サフランとハマグリ出汁、タイムのソース

アミューズ②
金目鯛炭火焼ミキュイ、スモークした白子のソース、ハーブで和えた長ネギとエノキ

前菜①
フォアグラ入りパテドカンパーニュとトコブシ、トン耳、豚足のルーロ、インカの目覚め、黒トリュフと黒トリュフヴィネグレット、フォンドヴォー、ターメリックオイルと赤ピーマンソース

前菜②
ズワイガニクリームコロッケとスモークしたオマール海老のカネロニ、甲殻類ソースとトマトのペルベレ入りソース　エルブミックス

前菜③
トピナンプールのブルーテ、黒トリュフとミモレット、乾燥セリとファアグラソテー、早堀タケノコ、牛タン炭火焼
（小さいテリーヌみたいなものは洋ネギ、筍、牛タン、フォアグラ）

メイン①
スッポンの炭火焼、ローズマリー、ケッパー、ベーコンのソース

メイン②
ビュルゴー家純血ルーアン鴨炭火焼、レモンとショウガの赤ワインソース
（もう1つのメインは阿蘇、馬肉ハラミの炭火焼、菜の花、タラの芽、フキノトウのソースでした）

デザート①
あまおう（赤苺）と淡雪（白苺）の黒トリュフ、マスカルポーネのチョコレートとキンカンコンフィ、アーモンドローストの泡

デザート②
柔らかいピスタチオガレットとココナッツライムソース、ローズコンフィでマリネしたパイナップル、ココナッツのクランブルと森苺キルシュのアイス

2016/10_黒鮑とあおさのりのソース、自家製いくら

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2016/10_黒鮑とあおさのりのソース、自家製いくら

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2016/10_松茸と鱧、ザブトンシェリー種のソース

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2016/10_パンすら美味しい

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2016/10_オマール海老のポアレサマートリュフがけ

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2016/10_フカヒレの姿煮チーズ白トリュフ

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2016/10_フカヒレの姿煮チーズ白トリュフ

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2016/10_クエとフォアグラほうれん草と芽ネギを入れたバターソース

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2016/10_クエとフォアグラほうれん草と芽ネギを入れたバターソース

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2016/10_三河の天然鰻銀杏とお米を使ったソース

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2016/10_三河の天然鰻銀杏とお米を使ったソース

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2016/10_カラスミと白子のカッペリーニ

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2016/10_ニュージーランドの子羊の炭火焼

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2016/10_ニュージーランドの子羊の炭火焼

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2016/10_洋梨のコンポートマスカットペリエとレモングラスのソルベ

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2016/10_1杯目のコースに含まれるシャンパン

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2016/10_ペアリング①杯目

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2016/10_ペアリング②杯目

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2016/10_ペアリング③杯目

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2016/10_ペアリング④杯目

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2016/10_ペアリング⑤杯目

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2016/10_ペアリング⑥杯目

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2016/06_アミューズ①

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2016/06_アミューズ②

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2016/06_パン

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2016/06_前菜①

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2016/06_前菜②

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2016/06_

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2016/06_前菜③

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2016/06_メイン①（お魚）

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2016/06_メイン①（お魚）

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2016/06_メイン②（お肉）

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2016/06_メイン②（お肉）

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2016/06_デザート①

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2016/06_デザート②

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2016/06_ワイン①（シャンパーニュ/シャルドネ）

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2016/06_ワイン②（ローヌ/ヴィオニエ）

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2016/06_ワイン③（ロワール/ソーヴィニョンブラン）

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2016/06_ワイン④（ブルゴーニュ/ピノ・ノワール）

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2016/06_ワイン⑤（ブルゴーニュ/シャルドネ）

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2016/06_ワイン⑥（ブルゴーニュ/シャルドネ）

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2016/06_ワイン⑦（ボルドー/カベルネ・ソーヴィニョン、メルロー）

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カウンター席

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2016/01_アミューズ①蛤

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2016/01_パン

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2016/01_アミューズ②金目鯛

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2016/01_前菜①パテ・ド・カンパーニュ…

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2016/01_前菜②カニクリームコロッケ＆オマール海老（next doorさん撮影）

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2016/01_前菜③キクイモ

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2016/01_メイン①スッポン

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2016/01_メイン②鴨

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2016/01_デザート①

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2016/01_デザート②

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エスプレッソ

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ペアリングでいただいたワインたち

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2016/12/09 更新

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虎太郎がゆくさんが投稿したエクアトゥール（東京/麻布十番）の口コミ詳細

掲載保留エクアトゥール麻布十番、六本木、広尾/イノベーティブ、フレンチ

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エクアトゥール（東京/麻布十番）の口コミ詳細

掲載保留エクアトゥール麻布十番、六本木、広尾/イノベーティブ、フレンチ

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