Légumeさんが投稿した鰻はし本（東京/日本橋）の口コミ詳細 [食べログ]

この口コミは、Légume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

移転鰻はし本日本橋、東京、三越前/うなぎ、日本料理、丼

169回

夜の点数：4.8
- ￥15,000～￥19,999 / 1人
- 料理・味 4.8
  
  |サービス 4.0
  
  |雰囲気 3.8
  
  |CP 3.7
  
  |酒・ドリンク 4.0
昼の点数：4.0
- ￥6,000～￥7,999 / 1人
- 料理・味 4.2
  
  |サービス 3.7
  
  |雰囲気 3.7
  
  |CP 3.5
  
  |酒・ドリンク -
テイクアウトの点数：4.0
- ￥8,000～￥9,999 / 1人
その他の点数：-

149回目

2021/02 訪問

昼の点数：4.0
- ［料理・味4.2
- | サービス3.7
- | 雰囲気3.7
- | CP3.5
- | 酒・ドリンク- ］
￥10,000～￥14,999

/ 1人

自粛モードにつきお昼に

八重洲のはし本へ。夜はしばらく自粛モードにつき、お昼に。今日は浜名湖の鰻。

お昼なら、いつものひと口白焼き串と、うな重のろ。

今日の鰻は、ちょっと赤身が濃いのかな。色が赤い。久しぶりのひと口は、そのまま食べて鰻の香りを味わうのがいい。

うな重は、赤出汁とともに。今日の鰻はやはりなんというかこじんまりした鰻で、身の感じも柔らかくもあり締まってもいる感じ。

今日は飲めないお昼だったので、早く、夜にゆっくり飲みたい。

その分、鳥重をお土産でお願いして、夜、これで飲んだ。歯ごたえのある鳥はいつもおいしい。

水槽の小魚たちが育っていた。

本日の鰻

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ひと口白焼き串

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ひと口白焼き串

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ひと口白焼き串

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ひと口白焼き串

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うな重のろ

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うな重のろ

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うな重のろ

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うな重のろ

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うな重のろ

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うな重のろ

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令和の酒泥棒

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水槽

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水槽

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鳥重

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鳥重

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2021/02/25 更新

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148回目

2021/01 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.8
- | CP3.7
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

非常時のショートコース

八重洲はし本へ。しばらく夜明ける日は少ないので相談したところ、この日は開けることになった。内容は、当面ショートコースになる。

Sauvignon Blancに、貝柱のぬた。

佐久鯉の鯉こく。鯉の野性味が残ったような味。いつもコンソメが多いので、久しぶりかな。

今日は、ばら焼きとう巻き。

うな刺しと炙り。炙りをいっしょに食べるのは初めてかも。

続いて、横山さんの鰻の2番仔を2年半前に漬けた鰻の魚醤焼きに。魚醤の香りが広がるその奥から、あの香りがしっかりくる！おいしいが、横山さんの鰻の香り殺しの魚醤だ。

ワインをCaberne Francに。

肝焼き、うざく、漬物と骨せんべいが出たら、蒲焼！

横山さんの鰻の2番仔の蒲焼き。さきほどの魚醤白焼きのあとだけに、あっさり感じるくらい。でもやっぱりおいしいわ。

お土産には鳥重を2つ。翌日のお昼にみんなで食べた。この歯ごたえのある鳥がほんとおいしい。

水槽の中の大鯰が引っ越して、代わりに鮒、にごい、どじょう、アルビノそうぎょ、はすなどの小魚が入れられた。

横山さんの鰻

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お店

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土用重

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Sauvignon Blanc

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Sauvignon Blancとぬた

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ぬた

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ぬた

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ばら焼きとうまき

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ばら焼きとうまき

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佐久鯉の鯉こく

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佐久鯉の鯉こく

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うな刺しと炙り

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うな刺しと炙り

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うな刺しと炙り

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横山さんの鰻の鰻魚醤焼き

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横山さんの鰻の鰻魚醤焼き

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横山さんの鰻の鰻魚醤焼き

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横山さんの鰻の鰻魚醤焼きうな刺しと炙りに続いて、横山さんの鰻の2番仔を、2年半前に漬けた鰻の魚醤焼きに。魚醤の香りが広がるその奥から、あの香りがしっかりくる！

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Luc Sébille Les Bruyères

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肝焼き

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肝焼き

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うざく

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うざく

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骨せんべい

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横山さんの鰻の蒲焼き

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横山さんの鰻の蒲焼き

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横山さんの鰻の蒲焼き

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横山さんの鰻の蒲焼き

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横山さんの鰻の蒲焼き

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冷茶と苺大福

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苺大福

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水槽

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鳥重

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鳥重

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2021/01/26 更新

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147回目

2020/12 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.8
- | CP3.7
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

横山さんの鰻の初新仔

八重洲はし本へ。今日は二人なので、ナチュールを1本お願いする。Muller ThurgauのMTH。

最初に氷魚。これは間違いなく、琵琶湖からだろう。ほんのりとした苦味がいいね。

変り3種は、今日は、バラ焼きとうまきに沢蟹。バラ焼きがうまい。

うな刺しは、津本式で柔らかに。

鯉のしんじょう。食感もいいし、味もいい。

焼き鼈。これは冬の4代目のスペシャリテ。肝部分もいっしょに。ほんとおいしい。

横山さんの鰻の初新仔。時期的にはもうヒネの時期だが、この鰻は特別。左は地焼き、右は蒸しと、4代目の粋なはからい。横山さんの鰻独特のあの香りが最高。新仔らしさと、ヒネ感もある鰻で、さすがにおいしい。蒸した方が香りが建つことを改めて発見。

うざく、肝焼きは定番で、お漬物で蒲焼きを待つ。

横山さんの鰻の初新仔の蒲焼き。あえて鰻重にせずにこのスタイルで、別々に出してもらう。蒲焼きにすると、また違った食感と風味になり、こちらもおいしい。

苺大福と冷茶で今日もおしまい。

本日の鰻

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MTH

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MTH

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氷魚

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氷魚

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ばら焼きとうまき

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ばら焼きとうまき

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鯉のしんじょう

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鯉のしんじょう

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うな刺し

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うな刺し

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うな刺し

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横山さんの鰻の初新仔の白焼

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横山さんの鰻の初新仔の白焼

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横山さんの鰻の初新仔の白焼

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横山さんの鰻の初新仔の白焼

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横山さんの鰻の初新仔の白焼

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横山さんの鰻の初新仔の白焼

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焼き鼈

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焼き鼈

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肝焼き

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肝焼き

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うざく

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うざく

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お漬物

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横山さんの鰻の初新仔の蒲焼

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横山さんの鰻の初新仔の蒲焼

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横山さんの鰻の初新仔の蒲焼

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横山さんの鰻の初新仔の蒲焼

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冷茶と苺大福

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苺大福

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苺大福

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2020/12/24 更新

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146回目

2020/11 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.8
- | CP3.7
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

和田さんのスペシャル鰻

八重洲はし本で二人で旬コース。

今日は白穂乃香で乾杯。白和えから。

3種盛りは、肝焼き、うまき、さわがに。

松茸のお椀。松茸と鳥だんご。

お酒は、田中六五。前回気に入った純米酒。

うな刺しと鯨。うな刺しはいつもの通りおいしい。鯨は新鮮。

石川芋と桜海老。ねっとり感がいいね。

西粟倉村エーゼロの鹿カツ。久しぶりの鹿カツ。柔らかくて、連れも絶賛。

お酒は隆の純米吟醸に。

今日のうなぎは、鹿児島の和田さんのうなぎ、横山さんの鰻の横山さんがコラボして、餌の配合を変えてじっくり育てたヒネ仔。酒をふりかけてとばして仕上げた白焼きは、旨味が前面に出て、ねっとりした食感。こういう旨さは久しぶり。皮もパリっとしすぎなくておいしい。

続いて、4代目のスペシャリテ、焼き鼈。白子と肝もついて。これは本当においしい。ここでしか食べられない。

お酒をホッピーに変える。3冷式にもすっかり慣れた。

大岩魚のぬた。いつもは鰻のところを岩魚で。

お漬物が出ると、蒲焼きのサイン。

和田さんのヒネ仔の蒲焼きを、鰻重でなく、セパレートで。このスタイルがすっかり気に入り、ちょっとタレもたっぷりめでご飯と合わせる。蒲焼きにしても、ねっとり感があっていいな。

最後は栗アイスと冷茶。栗のアイスは今年の新作だがこれもおいしかった。

白穂乃香

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白和え

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白和え

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3種盛り

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3種盛り

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3種盛り

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松茸椀

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松茸椀

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日本酒メニュー

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田中六五

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田中六五

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うな刺しと鯨

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うな刺しと鯨

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鯨

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うな刺し

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石川芋と桜海老

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石川芋と桜海老

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西粟倉村エーゼロの鹿カツ

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西粟倉村エーゼロの鹿カツ

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隆

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和田さんの鰻の酒焼き

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和田さんの鰻の酒焼き

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和田さんの鰻の酒焼き

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和田さんの鰻の酒焼き

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焼き鼈

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焼き鼈

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焼き鼈

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大岩魚のぬた

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大岩魚のぬた

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大岩魚のぬた

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ホッピー

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骨せんべいとお漬物

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和田さんの鰻の蒲焼き

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和田さんの鰻の蒲焼き

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和田さんの鰻の蒲焼き

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和田さんの鰻の蒲焼き

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冷茶と栗アイス

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栗アイス

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2020/11/20 更新

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145回目

2020/10 訪問

テイクアウト4.0

￥8,000～￥9,999

/ 1人

ワインのテイクアウトは年末まで

今日も、4代目コレクションから3本を選んでもらった。この限定免許、今月で終わりと思ったら、年末まで延長になるようだね。それ以降は申請になるとか。

・パラジウ　デ　ヴォシェール　2015 ルージュコクリコ
・ヴァンサントリコ　レ　プティット　フルール
・エスコーダ　サナフヤ　2018 ナス　デル　ゲガン

1本目は、コートデュローヌのワインで、国内入荷360本。ぶどうは、グルナッシュとノワール。

2本目は、ガメイドオーヴェルニュのワイン。

3本目は、初めてのスペイン。メルロー50% 他グルナッシュ、ノワール/カリニャン/カベルネフラン/スモールなどのミックス

今回も楽しみだ。

4代目コレクション

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4代目コレクション

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ヴァンサントリコ　レ　プティット　フルール

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パラジウ　デ　ヴォシェール　2015 ルージュコクリコ

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エスコーダ　サナフヤ　2018 ナス　デル　ゲガン

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2020/10/28 更新

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144回目

2020/10 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.8
- | CP3.7
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

今日は鹿児島の大楠

八重洲はし本で、ひとり飲み。

夏は芋焼酎のソーダ割り、そしてナチュールワインを飲んできたので、今日は久しぶりの日本酒。で、光栄菊のうすにごり。久しぶりっていうのもあるが、ものすごくおいしい。この氷砂糖が溶けたようなうすにごりの感じが好きだな。

最初に、無花果と柿の白和え。この白和え、ココナッツのような香りがするな。

次に、岡山の手長海老。お皿が置かれた時に、川海老の香りがすーっと伝わってきた。

お酒は次に、田中六五。糸島の山田錦純米。これもいいチョイスだった。

いつもの変わり皿。ひれ巻きが今日はきも焼き。たっぷりの。

鮎出汁の椀は、松茸と雲子。そして、鼈のえんぺらが一枚。

うなぎのぬた。うなぎは刺身にしたものが、九条ねぎといっしょに。このぬたは好きすぎて、追加で頼んだりするので、たまにコースに入れてくれたりする。

鹿児島大楠の一夜干し。半日くらいかな、と四代目登場。香りがすごくいい。このくらいで食べるのが一番おいしいかも。

焼き鼈。鼈は四代目のスペシャリテだが、冬になるとまた登場するかな。今日も、白子などもいっしょに。

うざくを飲み干したところで、ホッピー55。

鹿児島大楠のうな重。新仔の柔らかさを感じる。そういう季節だね。

最後に、冷茶と栗アイス。

今日は、とり重のお土産を持って帰る。

本日のうなぎ

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光栄菊と突き出し

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光栄菊

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光栄菊

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無花果と柿の白和え

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無花果と柿の白和え

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日本酒

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岡山の手長海老

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岡山の手長海老

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田中六五

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田中六五

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変り皿

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変り皿

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鮎出汁椀

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鮎出汁椀

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うなぎぬた

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うなぎぬた

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うな刺し

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大楠の半日干し

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大楠の半日干し

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大楠の半日干し

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焼き鼈

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焼き鼈

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焼き鼈

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ホッピー55

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うざく

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うざく

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お漬物

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大楠のうな重

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大楠のうな重

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大楠のうな重

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大楠のうな重

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冷茶と栗アイス

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栗アイス

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鳥重

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鳥重

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2020/10/29 更新

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143回目

2020/10 訪問

テイクアウト4.0

￥6,000～￥7,999

/ 1人

4代目コレクションも今月いっぱい

毎回行くたびにナチュール系ワインを買って帰っているが、この限定酒販ライセンスも今月いっぱいらしいと聞いた。今日は、4代目コレクションから3本を選んでもらった。

・Alex Craighead Kindeli 2019のオレンジ
・共栄堂小林剛士
・Marcel Richaud Côtes du Rhône Rose 2019

1本目は、ニュージーランドのオレンジで、ぶどうは、ゲヴュルツトラミネール、ピノグリ、リースリングと好きな組み合わせ。

2本目は、巨峰、マスカットベリーAの組み合わせ、国産がいいな。

3本目は、シラー60%、グルナッシュ20%、サンソー20%と南の組み合わせ。

今回も楽しみだ。

4代目コレクション

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4代目コレクション

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共栄堂小林剛士

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Alex Craighead Kindeli 2019

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Marcel Richaud Côtes du Rhône Rose 2019

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2020/10/10 更新

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142回目

2020/10 訪問

昼の点数：4.0
- ［料理・味4.2
- | サービス3.7
- | 雰囲気3.7
- | CP3.5
- | 酒・ドリンク- ］
￥6,000～￥7,999

/ 1人

今年初の新仔を味わう

今日は、3人でランチ。今日のうなぎは、宮崎の和匠うなぎの新仔。

まずは、地焼きのひと口白焼串。和匠の新仔は、お店ではもう数回出ているが、私は今年初の新仔うなぎ。口に入れると、フレッシュな香りがする。このふんわり感はやはり新仔のもの。そして地焼きの皮目がおいしい。いつものように、もろみとわさびをいっしょに食べる。

ここで、4代目が、入荷したての琵琶湖の天然鰻を出してくれた。しかも、1キロものの一夜干し。旨味がじわーっと滲み出て、超美味。皮がまたうまい。今年は、琵琶湖に限らず豊漁だったようだね。琵琶湖の鰻はこれが最後くらい。

そして、和匠新仔のうな重「は」。久しぶりに、はし本流を堪能すべく、「は」のお重にグレードアップ。ここでも、新仔の柔らかさが、さらにご飯の硬さで引き立つ。今日は追いダレもして、最後の一筋は山椒も使ってみた。どう食べてもおいしいものはおいしいな。

本日のうなぎ

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ひと口白焼串

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ひと口白焼串

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ひと口白焼串

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ひと口白焼串

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琵琶湖天然鰻の一夜干し

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琵琶湖天然鰻の一夜干し

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琵琶湖天然鰻の一夜干し

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琵琶湖天然鰻の一夜干し

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うな重「は」

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うな重「は」

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うな重「は」

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うな重「は」

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うな重「は」

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2020/10/10 更新

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141回目

2020/09 訪問

昼の点数：4.0
- ［料理・味4.2
- | サービス3.7
- | 雰囲気3.7
- | CP3.5
- | 酒・ドリンク- ］
￥6,000～￥7,999

/ 1人

裏横山さんの鰻で鰻重

ほぼ1年ぶりに会う鰻友と、八重洲はし本へ。

今日もまだ、裏横山さんの鰻があることを期待しての会。

2人して昼間から、白穂乃香で乾杯。

連れは、塩くりからを最初に。

私は、ひと口白焼き串から。地焼きの白焼きで皮をしっかり感じ、鰻の味がじゅわーっとくる。今回の裏横山さんの鰻は、皮がけっこう厚めだというけれど、しっかり焼かれた皮は風味もよくておいしい。

そして、裏横山さんの鰻の鰻重は、「は」にした。こちらは、けっこう蒸しが入っていて、皮が箸で切れる柔らかさに。いつもより柔らかい気はするが、こういう変化もあって楽しい。

コロナ対策で間隔をあけているので、お客さんは半分だが、それでも昼も夜もお客さんが戻っているのはうれしいこと。

本日の鰻

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お店

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お店

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お店

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白穂乃香

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ひと口白焼串

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ひと口白焼串

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ひと口白焼串

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ひと口白焼串

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鰻重「は」

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鰻重「は」

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鰻重「は」

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鰻重「は」

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鰻重「は」

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2020/09/20 更新

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140回目

2020/09 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.8
- | CP3.7
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

9月からの旬コース

八重洲はし本で一人飲み。本日の鰻は、わずか数日だけの裏横山さんの鰻。

ラスイチの梅ビールを頼んでみる。梅の香りはほとんどなく、おいしいビール。

今日の先付は、西粟倉村の鹿肉ではなくて、のんきどじょうと茄子。どじょうは南蛮漬け調で、きざんだおくらとみずのこぶが乗っている。

いつもと違う定番皿は、久しぶりのばら焼き。

ワインは、シャルドネから。Vin de Frantz。

鮎とすじ青海苔のお椀。素焼きにした鮎と、細い糸のような青海苔のお椀も定番。

うな刺しと琵琶湖からのびわますの刺身。柔らかくも歯ごたえ残る、うな刺しに、今日は近江八幡の奥村さんとこのびわますと卵。ちょっとねっとり感もあり、いくらもおいしい。

そして、裏横山さんの鰻の一夜干し。今年最後のヒネらしく、皮をしっかり感じ、口の中で余韻が長く続くこの感じは、何日も熟成させたような旨味。めちゃおいしい。

鼈使いの4代目の鼈ときのこ椀。本当に、毎回、鼈の料理はとてもおいしい。

でっぷりした肝焼き。うざく、香の物が出たら次は？

裏横山さんの鰻の鰻重。横山さんの鰻で久しぶりに食べる、ヒネらしいヒネ。次はもう新仔だというから、本当にこれが最後。

〆は、初登場、栗アイス。栗っていうのはどういう風に出してもおいしいな。

明日も、この鰻を食べにお昼に来よう。

お土産に、佐久鯉の唐揚げと、鳥の塩焼きを持って帰ってきた。これが、家族にめちゃおいしいと評判がよかった。また今度もお願いしよう。

本日の鰻

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お店

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梅ビール

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梅ビール

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梅ビール

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のっけどじょうと茄子

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のっけどじょうと茄子

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ばら巻きとうまき

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ばら巻きとうまき

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Vin de Frantz

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Vin de Frantz

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鮎とすじ青のりのお椀

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鮎とすじ青のりのお椀

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うな刺しとびわます

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うな刺しとびわます

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びわます

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うな刺し

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裏横山さんの鰻の一夜干し

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裏横山さんの鰻の一夜干し

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Louis Julian 2019

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Louis Julian 2019

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裏横山さんの鰻の一夜干し

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裏横山さんの鰻の一夜干し

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裏横山さんの鰻の一夜干し

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肝焼き

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肝焼き

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鼈ときのこのお椀

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鼈ときのこのお椀

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うざく

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うざく

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骨せんべいとお漬物

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裏横山さんの鰻の鰻重

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肝吸い

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裏横山さんの鰻の鰻重

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裏横山さんの鰻の鰻重

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裏横山さんの鰻の鰻重

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裏横山さんの鰻の鰻重

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栗アイスと冷茶

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栗アイス

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お土産

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佐久鯉唐揚げと鳥塩焼き

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佐久鯉唐揚げ

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鳥塩焼き

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佐久鯉唐揚げと鳥塩焼き

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佐久鯉唐揚げと鳥塩焼き

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2020/09/20 更新

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139回目

2020/08 訪問

テイクアウト4.0

￥10,000～￥14,999

/ 1人

またまた八重洲はし本4代目コレクション

すっかり、鰻屋さんでナチュール系ワインを買う習慣がついてしまった。今日は、食事で八重洲はし本に行ったついでに、またまた4代目コレクションから4本を選んでもらった。

今日は、
・Le Temps des Cerises La Peur du Rouge Blanc 2017
・Karim Vionnet Beaujolais Village Cuvee Du Beur dans les Pinards 2018
・Lucy Margaux Gris de Flourette 2019
・Lucy Margaux Tete d'Oeuf 2019

Lucy Margauxは2周目に入っているが、このレアなワインを鰻屋さんで購入するとは。

家飲みが増えているが、かえって充実しているのは、まったくもって4代目のおかげ。

4代目コレクション

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Le Temps des Cerises La Peur du Rouge Blanc 2017

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Karim Vionnet Beaujolais Village Cuvee Du Beur dans les Pinards 2018

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Lucy Margaux Tete d'Oeuf 2019

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Lucy Margaux Gris de Flourette 2019

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2020/08/23 更新

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138回目

2020/08 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.8
- | CP3.7
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

今日は宮崎の児玉で夏コース

八重洲はし本に、お世話になっている方を連れて。8月までは、夏コースのみなので、これで。

スタートは、白穂乃香と、西粟倉村エーゼロの鹿肉。食べ慣れたこのスターターはいつもおいしい。

そして、いつもの3点セット。このバランスも最高。

お刺身は伊達岩魚。これも当たり前に食べているが、こんな食べ応えと味の強い岩魚はない。

ワインは、アルザスのGeschickt Phenix 2018に。ロゼのような感じで夏向き。

しじみのみの出汁の神西湖のしじみ椀。これはうまい。

うな刺しとわけぎのぬた。味噌は、cocoromisoの熟成でおいしい。

今日のうなぎは、宮崎の児玉。まずは、地焼きの白焼串。いい感じの皮の香り。

鮎出汁の椀には、きざんだおくらと豚肉。

肝焼はてりてり。

ワインをガメイに。Romald Valot Anticonfomiste 2015。これはまたいいなあ。

うざくと、お新香が出て、蒲焼を待つ。

連れは「は」のお重にアップした。私は「ろ」。しばし黙って食べる。今日は珍しく後半、山椒もふってすっきり食べた。

帰る前に、2階の個室に掛けられた、長嶋さん作の池神様とうなぎの新作を見せてもらった。

お店

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本日の鰻

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西粟倉村エーゼロの鹿肉

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西粟倉村エーゼロの鹿肉

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3点セット

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うまきとさわがに

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ひれ巻き

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うなぎムース

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伊達岩魚

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伊達岩魚

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Geschickt Phenix 2018

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神西湖のしじみ椀

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神西湖のしじみ椀

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うな刺しのぬた

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うな刺しのぬた

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ひと口白焼串

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ひと口白焼串

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ひと口白焼串

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ひと口白焼串

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鮎出汁椀

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鮎出汁椀

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肝焼

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肝焼

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うざく

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うざく

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Romald Valot Anticonfomiste 2015

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Romald Valot Anticonfomiste 2015

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お漬物

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鰻重は

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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冷茶とパインアイス

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長嶋さん作の池神様

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長嶋さん作のうなぎ

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夏コース

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2020/08/23 更新

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137回目

2020/08 訪問

その他-

はし本4代目の傑作

八重洲はし本の宅配の冷蔵蒲焼を実家に送ってみんなで食べた。

今回は湯煎のみで4分で仕上げて、そのまま食べて、後半は丼ぶりに。

蒲焼は、焼きを入れなくても、これでおいしい。タレをつけて焼くと、どうしても焦げるので、このままの方が、お店の江戸前風。

今回のタレは、甘味控えめで、醤油が立って、こちらも江戸前！

手間もコストもかかっているだろうが、冷凍でなく、冷蔵を選んで、湯煎だけでここまでおいしく食べられる宅配鰻に仕上げたのは、4代目のこだわりだね。

化粧箱

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蒲焼

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湯煎

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蒲焼

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蒲焼

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うな丼

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うな丼

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2020/08/18 更新

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136回目

2020/08 訪問

その他-

４代目発の通販うなぎは「冷蔵」

八重洲のはし本が時間をかけて作り上げた通販のうなぎ。どうすれば一番おいしく食べられるかを追求した結果、この形になった。

まず届いたところは、いつものはし本の包み紙。それを開けるとネイビーブルーの化粧箱。これはいかしている。はし本の家訓が刻まれている。箱を開けると、真空パックにまで、はし本の表示が。これは凝ったな！

しかも、冷凍ではなく、冷蔵、ここがポイント。

もともと浅蒸しで仕上げてあるが、湯煎のみで食べられる。さらに、キッチンペーパーを敷いたフライパンで皮目を焼けば、よりおいしくなる。

湯煎4分でOKなのだが、クッキングシートも付いていることだし、フライパンで、白焼は皮目を4分、蒲焼は3分焼く。弱火とはいえ、クッキングシートにうなぎの脂がにじんでくる。

まずは、うな丼を待っている家族分から。タレはどんぶりのごはんに軽くふって、うなぎにも。はけでのばして完成。

続いて、白焼と蒲焼を同時にフライパンへ。じわーっと焼けてくる感じがいいね。

白焼から食べてみる。あー、これは、はし本の白焼の香りがする！これが冷蔵の効果なのか、うなぎの香りがとてもよくって、このままでおいしい。お店と同じモロミもついているが、ちょっとでいい。

蒲焼のタレは、お店でいつも慣れ親しんだものより、キリッとして、甘味がおさえられている気がする。これまた山椒がすごく香る。箱を開けたときに、山椒が香るのがいいな。

時間をかけて考えられた、この通販うなぎ、かなりいい感じに仕上がっている。

包み

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化粧箱

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化粧箱

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白焼と蒲焼

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白焼

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蒲焼

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白焼

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蒲焼

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クッキングシートで

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クッキングシートで

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クッキングシートで

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クッキングシートで

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クッキングシートで

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白焼

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白焼

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うな丼

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白焼とうな丼

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2020/08/18 更新

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135回目

2020/07 訪問

昼の点数：4.0
- ［料理・味4.2
- | サービス3.7
- | 雰囲気3.7
- | CP3.5
- | 酒・ドリンク- ］
￥6,000～￥7,999

/ 1人

今年初出荷の森のうなぎ

八重洲はし本で、今年初出荷の西粟倉村エーゼロの森のうなぎ。

なんと、養鰻家と寿司職人さんとご一緒の席に。

森のうなぎの地焼きのひと口白焼串は、皮がパリっとして、脂ののりもしつこくない。いい感じに仕上がっている。

鰻重は、い、ろ、は、のお重が揃い踏み！これは壮観な眺め。

蒲焼きは、蒸しを入れてまだ余韻がある。この脂ののりは、今の餌がピッタリ合っているということかな。これは申し分ない仕上がりだ。

土用の丑ということで、例年ほどではないが、やっぱり東京の人はうなぎ食べに来るのだね。

本日の鰻

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メニュー

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ひと口白焼串

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ひと口白焼串

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ひと口白焼串

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ひと口白焼串

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鰻重い・ろ・は

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鰻重い・ろ・は

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鰻重は

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鰻重い

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鰻重ろ

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鰻重ろ

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鰻重ろ

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2020/08/04 更新

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134回目

2020/07 訪問

昼の点数：4.0
- ［料理・味4.2
- | サービス3.7
- | 雰囲気3.7
- | CP3.5
- | 酒・ドリンク- ］
￥10,000～￥14,999

/ 1人

今年最終出荷の横山さんのうなぎ

今日は、いきなり、池神様とご対面@はし本。

ヒネとしては今年最後の出荷となる横山さんのうなぎを食べに来た。13時なので、お客さんもだいぶんはけていい感じ。

今日は飲めるので、萬膳の真鶴をヘベス割りで。芋焼酎のソーダ割りにヘベスが入ると夏を感じる。

さて、ひと口白焼串から。今回のうなぎは、香りより先に旨味が来るな。さすが、横山さんのうなぎ。

この横山さんのうなぎの香りを最も引き出すのが、はし本の蒸しと思っている、白焼を次に。ここでも香りより先に旨味が来る。これは今回のうなぎの特徴なのだね。

最後に、横山さんのうなぎの鰻重ろ。なかむらの玉露のヘベス割りと。

蒲焼になっても、しっかり感じるこの旨味と脂の上品さは、やはり他にない。

池神様

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池神様

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萬膳真鶴ヘベス割り

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萬膳真鶴ヘベス割り

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ひと口白焼き串

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ひと口白焼き串

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ひと口白焼き串

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ひと口白焼き串

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ひと口白焼き串

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白焼

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白焼

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白焼

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白焼

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白焼

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白焼

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なかむら玉露ヘベス割り

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なかむら玉露ヘベス割り

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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2020/07/14 更新

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133回目

2020/07 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.8
- | CP3.7
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

今年初の琵琶湖の天然鰻を夏季コースに

八重洲はし本で久しぶりのひとり飲み。今月からしばらく夏季コース。

ワインは、Weingut Schmitt Weisswein 2018をグラスで。

今日は、いつもの西粟倉村の鹿ではなく、秋田のじゅんさいでスタート。

定番3種は変わらず。そして、神西湖のしじみ汁。めちゃ出汁のよく出るしじみ。やはり神に湖。

ワインをVJC Vin de Tableに。

うな刺しと大岩魚。こちらももはや定番に。

楠田のひと口白焼。ひと口白焼き串も久しぶりに食べるな。

鮎と鼈の出汁で炊いた茄子の黒豚添え。出汁が主役、黒豚が添え物という贅沢。

琵琶湖の天然物が入ったので、蒲焼は琵琶湖産にチェンジ。

まず、天然物の肝、続いていつもの肝焼。天然物の肝は、腸の部分がこりこりとおいしい。

うざくに続いて、お新香と骨せんべい。

琵琶湖の天然鰻の蒲焼。これは250g。最初のひと口は、琵琶湖の香りがした気がした。食感はかなりいいね。

クラッシュしたソルベと冷茶でおしまい。来月も夏季コースだな。

お店

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本日の鰻

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琵琶湖の天然鰻

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Weingut Schmitt Weisswein 2018

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じゅんさい

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じゅんさい

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定番3種

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うなぎムース

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ひれ焼き

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うまきと沢蟹

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神西湖のしじみ汁

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神西湖のしじみ汁

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神西湖のしじみ汁

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うな刺しと大岩魚

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うな刺しと大岩魚

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うな刺し

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大岩魚

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VJC Vin de Table

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ひと口白焼き串

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ひと口白焼き串

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ひと口白焼き串

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ひと口白焼き串

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鮎と鼈出汁のなす

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琵琶湖天然鰻の肝焼き

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琵琶湖天然鰻の肝焼き

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琵琶湖天然鰻の肝焼き

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琵琶湖天然鰻の肝焼き

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肝焼き

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肝焼き

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うざく

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うざく

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お新香と骨せんべい

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琵琶湖天然鰻の蒲焼き

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琵琶湖天然鰻の蒲焼き

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琵琶湖天然鰻の蒲焼き

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琵琶湖天然鰻の蒲焼き

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琵琶湖天然鰻の蒲焼き

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デザート

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デザート

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2020/07/10 更新

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132回目

2020/06 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.8
- | CP3.7
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

久しぶりの旬コース

八重洲はし本で、一人飲み、ではなく二人で旬コース。夜が解禁されて初めて。

ならばナチュールをボトルで行こう。たくさんの中からJulien Pineau Substance 2017。葡萄はSauvignon Blanc。蜂蜜のような香り。

西粟倉村の山芋と鹿から。山芋をかけた鹿もいいね。

鮎のわた味噌焼き。わたの苦みを味噌にして。

鰻ムース、ひれ焼き、う巻き、沢蟹の定番セット。これは変わらない。

津本式で〆た鰻刺し。〆方を変えて、水分を保ったままの刺身になって、かなり感じが変わった。これもうまい。

鯉コンソメの鯉椀。鯉の出汁とはこういうものだと実感する。

蒲の穂焼き。もはや定番になりつつあるが、いつも通り骨まで食べる。

見たら飲まずにいられなかった、Copains Comme Cochons Hors Les Murs。スパークリングのロゼ。酔うが、おいしい。

4代目のスペシャリテ、鼈は、空豆と揚げ物で。上には鼈の卵も。いくらかと思うようなきれいな仕上げ。

飲めるうざくをさっと食べ、お漬物が出たら、次は？

蒲焼きは、横山さんの鰻。ちょうど切り替えの時で幸運。今年はあと2回の出荷のうちの1回。さすがの仕上げで優勝してしまうわ。今の頃がとてもおいしい。

4代目ワインセレクション

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西粟倉村エーゼロの鹿と山芋

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西粟倉村エーゼロの鹿と山芋

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Julien Pineau Substance 2017

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鮎のわた味噌焼き

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鮎のわた味噌焼き

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3点セット

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う巻きと沢蟹

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鰻ムース

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ひれ焼き

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鯉コンソメの鯉椀

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鯉コンソメの鯉椀

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鰻刺し

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鰻刺し

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蒲の穂焼き

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蒲の穂焼き

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蒲の穂焼き

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Copains Comme Cochons Hors Les Murs

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Copains Comme Cochons Hors Les Murs

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揚げ鼈

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揚げ鼈

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揚げ鼈

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揚げ鼈

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揚げ鼈

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うざく

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うざく

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お漬物

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横山さんの鰻

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横山さんの鰻

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横山さんの鰻

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横山さんの鰻

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デザート

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2020/06/12 更新

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131回目

2020/05 訪問

昼の点数：4.0
- ［料理・味4.2
- | サービス3.7
- | 雰囲気3.7
- | CP3.5
- | 酒・ドリンク- ］
￥6,000～￥7,999

/ 1人

久しぶりに横山さんの鰻

今日は久しぶりに外仕事。横山さんの鰻に合わせて、八重洲のはし本に出勤。

まだ自粛モードなので、小上がりも片方だけ使ったりと距離を置いての配置。

今日は横山さんの鰻。今は空輸がジェット機でできなくて、プロペラ機になったりしているようで、今回は陸路で2日かけて到着したが、無事一匹のロスもなく元気に着いたそうだ。さすがの生命力！

ひと口白焼き串を。ああ、久しぶりのこの香り、一発優勝。横山さんの鰻はやっぱりこの香りが一番だ。

鰻重は、ろのサイズに。鰻重になって蒸しが入っても、この感じは変わらない。やっぱりおいしい！

今日は、4代目にナチュールワインを選んでもらって、テイクアウトすることに。今だけのお値打ち品がいっぱい。

帰りに水槽を見ると、長らくご無沙汰の池神様が出てきていた。水温が高くなると出てくるそうだ。

本日の鰻

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ひと口白焼き串

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ひと口白焼き串

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ひと口白焼き串

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ひと口白焼き串

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鰻重ろ

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赤出汁

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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ナチュールワイン

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ナチュールワイン

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池神様

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2020/05/15 更新

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130回目

2020/04 訪問

昼の点数：4.0
- ［料理・味4.2
- | サービス3.7
- | 雰囲気3.7
- | CP3.5
- | 酒・ドリンク- ］
￥6,000～￥7,999

/ 1人

横山さんの鰻の白蒲焼

来訪者あって、急遽、八重洲のはし本へ。さくら通りの桜は切られてしまったけれど、わずかに残る桜からの桜吹雪に春を感じる。

今日のお連れ様は、ご飯を食べないというので、お昼だけど、光栄菊に串焼きから白蒲でいくことに。

くりから、肝入りひれ焼き、白焼き、蒲焼き。

くりからは塩で、久しぶりに食べるとおいしいな。ひれ焼きは、肝入りで濃厚。こういう食べ方は九州からのお連れ様は初めてで、とても喜ばれた。

横山さんの鰻の白焼きは、とても香りがよくて、蒲焼きと交互に硬め炊きのご飯と食べるのは贅沢だな。

今日も、横山さんの鰻を、味わうことができたし、お連れ様にもはし本流で食べてもらえたのはうれしい。

でも、来週の営業を自粛する店が増える中、こちらも来週の夜営業は休むことになってしまった。みんなでまずここ数週間を乗り切るしかないね。

横山さんの鰻

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光栄菊

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くりから塩

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くりから塩

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くりから塩

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肝入りひれ焼き

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肝入りひれ焼き

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肝入りひれ焼き

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お漬物

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横山さんの鰻の白焼き

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横山さんの鰻の白焼き

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横山さんの鰻の蒲焼き

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横山さんの鰻の白焼きと蒲焼き

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横山さんの鰻の白焼きと蒲焼き

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横山さんの鰻の白焼きと蒲焼き

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横山さんの鰻の白焼きと蒲焼き＋ご飯＋赤出汁

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2020/04/03 更新

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Légumeさんが投稿した鰻はし本（東京/日本橋）の口コミ詳細

移転鰻はし本日本橋、東京、三越前/うなぎ、日本料理、丼

ジャンルから探す

予算

営業時間

Légumeさんが投稿した鰻はし本（東京/日本橋）の口コミ詳細

移転鰻はし本日本橋、東京、三越前/うなぎ、日本料理、丼

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