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2016/11_芽芋の吉野煮とばちこ
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2016/11_真牡蠣
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2016/11_海老芋と銀杏の素揚げ
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2016/11_鯖の棒寿司
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2016/11_唐墨餅
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2016/11_甘題のお椀
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2016/11_藁で燻した鰆
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2016/11_お造り
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2016/11_蒸し栗の葛仕立て
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2016/11_香箱蟹
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2016/11_香箱蟹
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2016/11_穴子と聖護院蕪の炊き合わせ
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2016/11_鰻の印籠焼き
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2016/11_自家製の蕎麦
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2016/11_味噌汁
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2016/11_いくら御飯
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2016/11_牛肉時雨煮
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2016/11_ご飯
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2016/11_小倉小豆最中アイス
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新しくなった個室
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新しくなったカウンター
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2016/6_雲丹と芋茎の煮こごり
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2016/6_雲丹と芋茎の煮こごり
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2016/6_鯨のベーコン、ばちこ、蛸の柔らか煮
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2016/6_無花果の胡麻餡掛け、アーモンド
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2016/6_鱧とじゅん菜のお椀
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2016/6_さごしの藁燻し 玉ねぎ醤油
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2016/6_鱧の湯引きと鯛のお造り
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2016/6_トマトとオクラの冷たい蕎麦
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2016/6_長良川の鮎の塩焼き
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2016/6_イチボのローストビーフ
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2016/6_とうもろこしのすり流し
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2016/6_とうもろこしのすり流し
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2016/6_石川芋と鱧の卵、サヤエンドウの炊き合わせ
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2016/6_鴨肉の土鍋ご飯
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2016/6_
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2016/6_自家製の蕎麦（おかわり可）
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2016/6_青梅
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2016/6_杏仁豆富
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2016/01_牡蠣のすり流し
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2016/01_サヨリ、雲丹、菜の花、子持ち昆布
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2016/01_唐墨餅と海老芋
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2016/01_お椀
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2016/01_ぐじと筍
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2016/01_淡路のとらふぐの刺身と白子
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2016/01_鰆、平目、墨烏賊のお造り
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2016/01_藁で皮目を燻した鰆
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2016/01_江戸前の墨烏賊
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2016/01_蒸し穴子のお寿司
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2016/01_のどぐろ塩焼き
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2016/01_スッポンの炭火焼き
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2016/01_蕪とフカヒレの炊き合わせ
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2016/01_姫皮（筍の穂先）ご飯
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2016/01_自家製のお蕎麦
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2016/01_自家製の葛切り
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2015/12_白子のあんかけ
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2015/12_サロマ湖産の生牡蠣 エシャロット酢
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2015/12_珍しいエシャロット酢
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2015/12_餅唐墨、海老芋のから揚げ
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2015/12_ぐじと蓮根のお椀大根、ゆず
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2015/12_大根をめくるとぐじと蓮根が
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2015/12_真鯛と鰆のお造り
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2015/12_真鯛は皮の部分もいただきます
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2015/12_鯖寿司、お土産に棒寿司1本買って帰る人も多いです。
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2015/12_かますの柚庵焼き
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2015/12_聖護院大根と鴨、小松菜の炊き合わせ
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2015/12_牛肉の佃煮
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2015/12_お新香
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2015/12_ちりめん山椒
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2015/12_お食事
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2015/12_白米
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2015/12_自家製の蕎麦
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2015/12_自家製の蕎麦
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2015/12_小倉最中アイス
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2015/8_鮎の塩焼き、蓼酢で
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2015/8_皮目を少し焼いた秋刀魚
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2015/8_穴子のにぎり
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2015/8_イクラご飯
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2015/8_締めのお蕎麦
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2015/8_鱧素麺
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2015/8_無花果の胡麻がけ、アーモンド乗せ
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2015/8_鮑と鮑の肝の真薯のお椀、万願寺唐辛子。
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2015/8_秋刀魚の造り、秋刀魚の肝醤油で
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2015/8_皮目だけを焼いた鱧と真鯛の造り
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2015/8_子芋と茄子、鱧の入った卵の炊き合わせ、上に載ってるのは絹さや
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2015/8_雲丹、蟹、トマトのジュレがけ
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2015/8_鱧の山椒煮
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2015/8_水茄子とお新香
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2015/8_みそ汁
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2015/8_炊きたてご飯
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2015/8_イクラ
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2015/8_お蕎麦
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2015/8_最中アイス、中は小倉
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2015/8_デザート
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
神宮前にある個人的に今一番好きな日本料理店の一つ。ご主人の樋口さんは所謂超有名店での修業経験はないものの、とても器用な方で棒寿司や自家製の蕎麦、甘味など何でもこなすことのできる料理人。
圧巻は鱧の骨切り。1本1本骨を抜いてるのではないかと思えるくらい滑らかに舌触りの鱧は本当に衝撃的。出汁の引き方の好みで、東京風のくっきりとした輪郭の出汁と京都の昆布の甘みを効かせた出汁の良いとこ取りをしたような出汁。本当に季節毎にお邪魔したい料理店です。
2016年秋には店舗を全面改装。奥のテーブル席はなくなり、カウンターと個室のみに。店舗の設計は京都の未在さんと同じ工務店だそうです。そして、料理の写真撮影は個室のみとなり、カウンターでの写真はNGです。
【おすすめの一皿】
★鱧の湯引き、お椀、時雨煮等
★スッポン
★自家製の蕎麦
★自家製の棒寿司（鯖、穴子など、お土産も可）
【コースの種類】
★18,500円と20,000円～30,000円のおまかせの2種類
【2016年11月のおまかせコース】
★芽芋の吉野煮とばちこ
★真牡蠣 エシャロット酢
★海老芋と銀杏の素揚げ
★鯖の棒寿司 海苔巻き
★唐墨餅と笹鰈
★甘鯛のお椀
★藁で燻した鰆
★鯛とクエのお造り
★蒸し栗の葛仕立て
★香箱蟹
★穴子、聖護院蕪、青菜の炊き合わせ
★鰻の印籠焼き
★自家製の十割蕎麦
★お食事（いくらご飯、ご飯、牛肉時雨煮、お新香）
★小豆最中アイスクリーム
【2016年6月の18,500円コース】
★雲丹と芋茎の煮こごり
★鯨のベーコン、ばちこ、蛸の柔らか煮
★無花果の胡麻餡掛け、アーモンド
★鱧とじゅん菜のお椀
★さごしの藁燻し 玉ねぎ醤油
★鱧の湯引きと鯛のお造り
★トマトとオクラの冷たい蕎麦
★長良川の鮎の塩焼き
★イチボのローストビーフ
★とうもろこしのすり流し
★石川芋と鱧の卵、サヤエンドウの炊き合わせ
★鴨肉の土鍋ご飯
★自家製の蕎麦（おかわり可）
★青梅
★杏仁豆富
【訪問回数】
[b:★4回
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今年最初の樋口さん。
この日は、マイレビュアーさまと共通の知り合いである、某飲食店のオーナーさんとそちらの社員さんとの4人での食事会。4人で日本料理であればテーブル席を使うのが普通ですが、皆さんカウンター希望とのことでしたので、僅か6席しかないカウンターのうち4席を使わせていただき楽しい会食となりました。
今月から少しコースの構成が変わって、前回頂いただいた12,500円のコースがなくなり、15,500円と18,500円のコースと新たに設けられた「おまかせ」（その日の食材によって20,000円～30,000円）の3コースになりました。この日は、せっかくの機会なので「おまかせ」を予約しての訪問です。
結論から言うと、内容的には本当に食材の差でしたね。この日の食材だと虎河豚、すっぽん、ふかひれなどが入っていたのと最後の御飯が白米ではなく土鍋の炊き込みご飯になっていましたので、その辺が価格の差かと思われます。後は、最後の食事がこれまでは御飯か蕎麦どちらか一方（もちろん、コースに追加で両方頼むことも可能）だったのが、この日は御飯と蕎麦の両方が最初からコースに入っていました。
この日の料理のお値段は聞きませんでしたが、お会計から察するに恐らく20,000円ちょいだったのかな、と思われます。樋口さん曰く、本当は松葉蟹を出したかったそうなのですが、この日は良いものが入らなかったようです（たぶん、蟹が入ったら30,000円コースだったでしょうけど…）
もちろん、おサイフに余裕があって、ちょっと豪華食材を楽しみたいという場合は「おまかせ」で良いと思いますが、くっきりとした味わい出汁や味付け、調理技術、そしてサービスは他のコースでも変わることはありませんので、下のコースでも十分に樋口さんの凄さを感じることができると思います。
そして、この日はお土産に鯖の某寿司も初めて作ってもらい、翌朝自宅でいただきましたが、他の皆さんが絶賛するだけあって、京都の名店でも敵わないくらいの美味さでした。2日に渡り、樋口さんの美味い料理がいただけて幸せです。
春になる頃にまた来ようと思います。
この日の「おまかせ」とお酒＋お土産
★牡蠣のすり流し
★さより、雲丹、菜の花、子持ち昆布
★唐墨餅、海老芋
★ぐじと筍のお椀
★淡路の虎河豚のお造りと白子
★銚子の鰆、淡路の平目、江戸前の墨烏賊のお造り
★穴子寿司
★のどぐろの塩焼き
★すっぽんの炭火焼
★かぶらとふかひれの炊き合わせ
★筍の姫皮ご飯
★自家製の十割蕎麦
★自家製の葛切り
★鯖の某寿司（お土産）
★ビール1杯＋お酒1合
お会計：約30,000円
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約3ヶ月ぶりの樋口さん。
この日は、とある会食の下見とご主人へのご挨拶も兼ねての訪問。コースは3つある中では一番下の12,500円のコースを予約しての訪問です。こちらは、基本的に予約は1ヶ月先までしか受けてくれないので、人気のカウンター席を確保するにはやはり訪問1ヶ月前ちょうどに連絡を入れるのが良いでしょう。
この日のコースは食材的には蟹などの高価なものはさすがに使えませんが、なんせ樋口さんの腕が良いので、どんな食材であってもその食材の持つポテンシャルを最大限に引き出してくれます。
本当は、毎月でもお邪魔したいのですが、あまり通い過ぎるとサプライズもなくなってしまうので、やはりこのくらいのペースが良いのでしょうね。
この日（12月某日）のコース。
★白子のあんかけ
★サロマ湖産の生牡蠣 エシャロット酢
★餅唐墨、海老芋のから揚げ
★ぐじと蓮根のお椀大根、ゆず
★真鯛と鰆のお造り
★鯖寿司（棒寿司1本をお土産にしてもらうこともできます）
★かますの柚庵焼き
★聖護院大根と鴨、小松菜の炊き合わせ
★食事 牛肉の佃煮、ちりめん山椒 お新香 お味噌汁
★手打ち蕎麦（追加で注文）
★小倉アイスの最中
お酒は2人でシャンパン（ドゥラモットのハーフボトル）を頂いた後、日本酒を2合ほど。
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渋谷区神宮前にある割烹料理屋。都心に残された数少ない"陸の孤島エリア"と言われるロケーションお店はあります。恐らくこちらを駅から歩いて訪れる方はほとんどいらっしゃらないでしょう。
この日は友人との定例ディナーでお邪魔させてもらいました。ちょうどお店は夏休み明け初日の営業とあってか、そこまで混雑はしていません。お店に入ると一番奥のテーブル席に案内いただきました。仕切りの入ったスペースで半個室と言っても差し障りなさそうです。その他にもカウンターや完全個室の用意もあります。
料理は、予約時に12,500円、15,500円、18,500円の中から真ん中の15,500円でお願いをしておきました。一番上のコースは、再訪時のお楽しみに取っておきました（笑）。
さて、店に到着したら既に友人が1名先に入っていて、手際良く白ワインとシャンパンを注文してくれてましたので、この日はビールで喉を潤した後は、ワインで食事をいただくこととなりました。コースの内容は以下のような構成でした。
★鱧そうめん、柚子の皮
★無花果の胡麻がけ、アーモンド乗せ
★鮑と鮑の肝の真薯のお椀、万願寺唐辛子
★秋刀魚の造り、秋刀魚の肝醤油で
★鱧と真鯛の造り
★穴子のにぎり
★鮎の塩焼き、蓼酢で
★子芋と茄子、鱧のすり身の卵とじの炊き合わせ、絹さやの千切り添え
★雲丹、蟹、トマトのジュレ
★御食事※（鱧の山椒煮、水茄子、お新香、イクラ）
★蕎麦※
★水菓子（いくつかの中から選べます）
※コースでは御食事か蕎麦かいずれかを選択ですが、この日は追加で両方をいただきました。
料理は鱧、鮑、穴子、鮎など「これぞ、日本の夏」と言わんばかりの夏の食材に加え、秋刀魚、無花果など秋の到来を知らせる食材も織り交ぜた仕立てになっていました。どの料理も量は控えながらもキリっと存在感のあるものばかりです。
印象に残っているのは、鮑と鮑の肝の真薯のお椀と皮目を焼いた鱧のお造り。やや濃いめにしっかりと取った出汁と鮑の淡白さのコンビネーションに加えて肝を練り込んだ真薯の風味まで味わえるという一度でまさに二度美味しいお椀。周りにあしらわれた万願寺唐辛子もいぶし銀の働きです。
鱧の造りは、骨を切るんじゃなく、抜いてるんじゃないかというくらい（ひょっとして本当に抜いてる？）鱧の処理が完璧。最後に御食事で出てきた鱧の山椒煮も同様。また皮側に焼き目を入れることで香ばしさも出て、淡白な鱧なのに隣の鯛がかすんでしまうくらい存在感アリアリのお造りでした。
それと最後に出てきたご飯も炊き方が個人的にどストライクで、更に追加の蕎麦が控えていたのにもかかわらず思わずおかわりしてしまいました。心残りはおこげを食べ損ねたことでしょうか。
料理は、もちろん良い食材を使ってはおられるのですが、これ以上のものを求めると平気で30,000円/人～とかになってしまいますから、この価格帯で用意できる最良のものを出してもらってる感はありました。何より、出汁の取り方や食材の処理の仕方、火の通し方、出す温度などはシロウトの私からしても素晴らしいものがありました。この調理技術が堪能できるなら、次回はむしろもっともリーズナブルなコースをお願いしたいくらいです。
また、接客もカウンターではなかったので、ご主人との会話は楽しめませんでしたが、ご主人の奥様を中心に目の行きとどいた接客でとても心地良かったです。
最後は、弟さんそっくりのご主人に外までお見送りいただき、今回もとても楽しいディナーとなりました。