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：-

129回目

2020/03 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

今年は少ない横山さんの鰻

八重洲はし本へ。新型ウィルスの影響で、こちらでも入口でアルコール消毒をして着席。お昼とはいえ、オフィス街のランチでは、大人数でにぎやかなグループがけっこう気になるな。ここ鰻屋なんだけど。

さて今年は数が少ない横山さんの鰻。

しばらくぶりのお昼なので、ひと口白焼串を。置かれた瞬間、脂がばちばちと今日の鰻は、横山さんの鰻の持ち味の香りがよかった。身の感じもプリふわで、これはもう優勝だよ。鰻を食べたら、もろみとわさびをいっしょに。お酒があるとよいのだけど。

鰻重は、お昼にはしばらくこれないので、「は」のお重にして、赤出汁を。

1.5匹は贅沢だけど、さすがにいい感じ。白焼きで食べた感じが残っている。タレはなんとなくさっぱり感じる。後半は山椒もかけてみた。いつにもまして、ご飯がおいしい。今日は少なめにしなかった。だって、「は」のお重だから。

いやー、満足のお昼だった。

本日の鰻

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外メニュー

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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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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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2020/03/31 更新

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128回目

2020/03 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

横山さんの鰻を囲む川魚料理

八重洲はし本でひとり飲み。ナチュールワインの白でスタート。

最初に、西粟倉村エーゼロの鹿肉。トリュフオイルで味付けしたこの鹿肉は完全に定番になったね。

次はいつもの3種ではなく、ばら焼きと、うまき。ばら焼きには、中落地の部分と、大好きなしっぽが串になっている。

佐久鯉の白子とのんきどじょうのお椀。鯉の白子は初めてだな。のんきどじょうは、もはやどじょうと思えないほど軽い。

佐久鯉のお造り。部位が違うのかな。こんなにがっつり鯉を食べることは最近ないから、感激。

肝焼き。てりっとした肝がいい。

お酒は、光榮菊に。微発砲でお気に入り。

横山さんの鰻の一夜干し。なんてことだ。一夜干しでこの旨味。やはりこの鰻、ポテンシャルが違う。

ホッピー55をもらう。

ここで、冬のスペシャリテ、焼き鼈。蕗の薹味噌で。今日は、えんぺら、もつ、身と並んでいる。手で持って、骨をしごく。

うざくはいつも軽い。

骨せんべいから、鰻重のところだが、今日も、蒲焼きご飯で別立て。

もちろん、横山さんの鰻の蒲焼。前回同様、旨味が強く、脂のバランスがいい。

芋焼酎シロップのフルーツポンチと冷茶で完。

本日の鰻

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ナチュールワイン

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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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西粟倉村エーゼロの鹿肉

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ナチュールワイン

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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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ばら焼

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佐久鯉の白子とのんきどじょうのお椀

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佐久鯉の白子とのんきどじょうのお椀

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佐久鯉の白子とのんきどじょうのお椀

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佐久鯉のお造り

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佐久鯉のお造り

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佐久鯉のお造り

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佐久鯉のお造り

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光榮菊

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光榮菊

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光榮菊

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佐久鯉のお造り

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横山さんの鰻の一夜干し

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横山さんの鰻の一夜干し

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横山さんの鰻の一夜干し

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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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ホッピー55

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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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焼き鼈

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焼き鼈

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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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横山さんの鰻の蒲焼きご飯

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横山さんの鰻の蒲焼きご飯

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横山さんの鰻の蒲焼きご飯

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横山さんの鰻の蒲焼きご飯

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鰻これくふうてやくのむな

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フルーツポンチと冷茶

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鳥重お土産

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2020/03/14 更新

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127回目

2020/02 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

春の息吹を感じて

ちょい久しぶりの鰻はし本。いつもの旬コースで。

今日は日本酒で行こうと決めて、軽めのものから、一白水成をグラスで。

先付けは、うど。落花生と魚はうなぎかな。軽い味噌風味。

いつもの定番3種に変えて、うまきと肝焼き。肝がとろんとしてうまい。

鯉と菜の花のお椀。いつもながら、鯉のおすましは美味。

お酒を王禄の渓に。

今日は後で単品のぬたを頼もうかと思っていたら、聞こえたかな。うなぎのぬた。これほんとおいしいんだよ。

蒲の穂焼きは、横山さんの鰻。今日で最後で、滑り込みだった。肝の部分がプリンと出てきてラッキー。皮だけ食べてみると、これまたうまい。

続いて、冬のスペシャリテ、焼き鼈。添えてあるのは竹の子の穂先。春だねえ。すっぽんは食感もよくて、かむとじわーっとくるおいしさ。

冷蔵庫に冨久長が見えたので、聞いてみると、こっちを飲んでみてと、龍勢の特別純米を燗で。古酒のような色と香り、それでいて、切れがよい、なんとも不思議なお酒。

焼き物２つめは、西粟倉村エーゼロの鹿肉。今日はふきのとうとcocoromisoのふきのとう味噌とマスタードで。こういうシンプルな焼き物で食べるのが好きだな。

うざくは、お酢を割っている出汁がうまい。

骨せんべいが出たら、鰻重の時間。と思いきや、今日も蒲焼き＆ご飯スタイルで出してくれた。この食べ方、タレにちょっとつかった感じで出てくるので、鰻重の上で少し蒸された感じとまた違うんだよね。しばらく、これで行きたい。

横山さんの鰻は、新仔でもヒネでもなく、いろいろなバランスがちょうどよい鰻。脂の感じもよく、美味なこと。

最後に焼酎シロップのフルーツポンチで終了。

鰻はし本の川魚料理は夜じゃないと味わえない。

今日はちょい久しぶりに来たので、大好きな鳥重をお土産で持って帰った。

お店

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本日の鰻

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日本酒

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一白水成

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一白水成

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一白水成

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うどの先付け

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うどの先付け

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うまきと肝焼き

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うまきと肝焼き

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鯉と菜の花のお椀

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鯉と菜の花のお椀

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王禄の渓

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王禄の渓

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うなぎのぬた

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うなぎのぬた

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横山さんの鰻の蒲の穂焼き

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横山さんの鰻の蒲の穂焼き

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横山さんの鰻の蒲の穂焼き

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焼き鼈と竹の子

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焼き鼈と竹の子

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龍勢特別純米

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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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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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肝吸い

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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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焼酎シロップのフルーツポンチ

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焼酎シロップのフルーツポンチ

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鳥重

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鳥重

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鳥重

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料理

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料理

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料理

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うなぎ料理

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2020/02/27 更新

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126回目

2020/01 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 ］
￥20,000～￥29,999

/ 1人

ナチュールワインで川魚コース

今日は、八重洲はし本でひとり飲みプラスワン。ということは、飲むということだ。

まずは、菊鷹の山本克明杜氏が佐賀の光栄菊酒造にて醸した新酒第一弾を。その名もSNOW CRESCENT。やはりこの感じが好きだ。西粟倉村エーゼロの鹿と、定番3種が出る。

2人だとボトルワインいけるねと、Naima et David Didon Bourgogne 2017。フレッシュながらいきなり香る秀逸のピノ・ノワール。佐久鯉のお椀と、鯉&うなぎ刺しにしみる。ちょっとソフトになったうな刺し、なかなかイケます。

焼物の時間に。スペシャリテの焼き鼈は、個体そのままの味を手つかみで。

続いて、蒲の穂焼きに、てりてりの肝焼き。蒲の穂焼きは、いつものごとく、骨もそのまま。

いつものうざくと骨せんべい＆お漬物が出たら、鰻重の時間。

プラスワンゲストさんの趣向で、お米を味わうスタイルで、横山さんの鰻を。お茶碗にご飯をもってもらって、鰻もお皿でたれをかけて。お重で蒸されない蒲焼きとお米の感じが最高なので、夜はこれ、昼は鰻重でいこうと思う。

横山さんの鰻を味わった後は、萬膳の芋焼酎で作ったシロップのデザート。続いて、さらにナチュールをグラスで2杯。ひとり飲みではできないワインコースで、今日はよく飲んだ。よか晩なぁ～

お店

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お店

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日本酒

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本日のうなぎ

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ワイン

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光栄菊

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光栄菊

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西粟倉村エーゼロの鹿肉トリュフオイル和え

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西粟倉村エーゼロの鹿肉トリュフオイル和え

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定番3種

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ひれ焼き

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うまきとさわがに

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鰻ムース

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佐久鯉のお椀

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佐久鯉のお椀

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Naima et David Didon Bourgogne 2017

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鯉とうな刺し

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鯉とうな刺し

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鯉とうな刺し

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うな刺し

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鯉刺し

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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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蒲の穂焼き

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肝焼き

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肝焼き

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焼き鼈

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焼き鼈

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うざく

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うざく

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骨せんべいと漬物

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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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冷茶と萬膳焼酎シロップのデザート

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萬膳焼酎シロップのデザート

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Une Tranche Sudiste

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2020/01/15 更新

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125回目

2020/01 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

今年初の横山さんの鰻

八重洲のはし本へ。本日の鰻は、今年初の横山さんの鰻。ひと口白焼串と、鰻重ろにしたが、やっぱり一杯飲んじゃいました。シュナンブランメインのこのナチュールの白。

ひと口白焼串を食べてみる。雑味がなく、見た目通りのきれいな感じのうなぎ。香りは奥からで、やはりもう少し立つと強くなる感じかな。新仔っぽさを残す鰻だ。塩ともろみとわさびでワインが飲める。

横山さんの鰻の鰻重ろ。白焼で食べた感じをそのまま蒲焼にした感じ。当たり前だが、タレで感じが変わらないところがやはり、この鰻。今年も楽しませて頂きます。

お店

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本日の鰻

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グラス白ワイン

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グラス白ワイン

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グラス白ワイン

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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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2020/01/11 更新

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124回目

2019/12 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

冬の名物と和田さんの新仔鰻

今年最後のはし本ひとり飲み。今日は、和田さんの鰻だ！

ワインのメニューが変わったので、白をグラスで。シュナンブラン。これは好きなぶどう。

もはや定番の西粟倉村エーゼロの鹿肉トリュフオイル。すっかり夜のコースになじんでいる。

定番3種。ひれ焼き、うまき、うなぎムース。このうまさは変わらない。

うなぎと大岩魚の刺身。うなぎの刺身は、津本式で〆て仕立てたもので、今までの昆布じめの感じから、ふわっとお刺身感があるものに。かみしめると味が染み出てくる刺身もよかったが、これもまたいいね。

蒲の穂焼きと肝焼き。ワインは、私の好きなグルナッシュメインにサンソーのUne Tranche Sudisteに。ぐいぐいいけちゃう赤で危ないワイン。蒲の穂は、肉質がぶりっとしていておいしい。肝焼きはとても大きい。

ここで、はし本の冬の夜のスペシャリテ、焼き鼈。鼈の味が一番よくわかり、かつ美味しい焼き。卵巣と、鼈出汁で煮た海老芋も美味。迎え撃つは、ホッピー55で。

うざくのお酢を飲み干せば、お新香が出て、鰻重の番。和田さんの鰻の新仔は、柔らかくて新仔感たっぷり。皮はけっこうしっかりしている。

杏仁アイスで〆て、今年のひとり飲み終了。

和田さんの鰻

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西粟倉村鹿肉のトリュフオイル

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グラス白ワイン

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西粟倉村鹿肉のトリュフオイル

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西粟倉村鹿肉のトリュフオイル

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定番3種

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鰻ムース

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ひれ焼き

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うまき

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鰻ムース

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鯉のお椀

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鯉のお椀

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うなぎと大岩魚の刺身

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うなぎと大岩魚の刺身

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うな刺し

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大岩魚

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Une Tranche Sudiste

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Une Tranche Sudiste

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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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肝焼き

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肝焼き

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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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焼き鼈

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ホッピー55５と焼き鼈

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うざく

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うざく

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お漬物と骨せんべい

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和田さんの新仔鰻の鰻重

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和田さんの新仔鰻の鰻重

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和田さんの新仔鰻の鰻重

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和田さんの新仔鰻の鰻重

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杏仁アイスと冷茶

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2020/01/11 更新

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123回目

2019/12 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- ］
￥5,000～￥5,999

/ 1人

鳥焼からの裏横山さんのうなぎ

八重洲はし本へ3人で土曜のお昼に。今日は、裏横山さんのうなぎ、つまりは今年の大ヒネ仔が入っているので、それを目指して予約。

一人鰻がダメなのも連れているので、鳥焼の塩とタレ、そして鳥重を入れてもらっていた。

その鳥焼が最初に出て、せっかくなので、ナチュールワインの白をもらって。ワインと鳥焼。一度やってみたかった組み合わせ。この鳥の歯ごたえがいいのだよ。

裏横山さんのうなぎは、白焼きから。サイズはろ。あり得ない出来だった、昨年の最後の大ヒネほどの香りと旨味はないが、さすがは長く池で育った鰻の奥からくる旨味がいい。

鳥重が来たので、少し手伝う。タレの鳥焼がこちらにもたっぷり乗っている。ほんと、この鳥うまいんだよ。

裏横山さんのうなぎの鰻重ろへ。今回の大ヒネ仔は、蒲焼きがしっとりとしてよかったな。1年に1回だととても希少な入荷。

本日の鰻

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白ワイン

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鳥焼

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鳥焼たれ

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鳥焼塩

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鳥焼

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裏横山さんのうなぎの白焼ろ

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裏横山さんのうなぎの白焼ろ

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裏横山さんのうなぎの白焼ろ

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裏横山さんのうなぎの白焼ろ

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裏横山さんのうなぎの白焼ろ

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鳥重

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鳥重

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裏横山さんのうなぎの鰻重ろ

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肝吸い

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裏横山さんのうなぎの鰻重ろ

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裏横山さんのうなぎの鰻重ろ

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裏横山さんのうなぎの鰻重ろ

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2019/12/19 更新

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122回目

2019/12 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

森のうなぎのひと口白焼き串→蒲の穂焼き→鰻重

八重洲はし本へ。今日の鰻は、西粟倉村エーゼロが育てた、森のうなぎ。

今日は、３つの食べ方で、森のうなぎを食べてみる。

せっかくだから、ワインをグラスでもらう。最近始まったナチュールワイン。ふと気づくと、やはり常連さんがお昼から飲もうとしている。そこで、いっしょに飲むことに。

まず、ひと口白焼き串。地焼きで食べると、脂の感じがよくわかる。お皿の上で、パチパチなっている。けっこう脂があるね。

続いて、蒲の穂焼き。さきほどよりも、皮に下にある、そのままの感じの身を味わえる。脂は乗っているが、味はあっさりしているように感じる。

最後に、鰻重のろ。蒲焼きにすると、いっそう食べやすい。

ワインで食べ比べて正解。こんな食べ比べなかなかできない。

本日の鰻

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森のうなぎのひと口白焼き串

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森のうなぎのひと口白焼き串

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森のうなぎのひと口白焼き串

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森のうなぎのひと口白焼き串

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森のうなぎのひと口白焼き串

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グラスワイン

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森のうなぎの蒲の穂焼き

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森のうなぎの蒲の穂焼き

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森のうなぎの蒲の穂焼き

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森のうなぎの鰻重ろ

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森のうなぎの鰻重ろ

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赤出汁

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森のうなぎの鰻重ろ

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森のうなぎの鰻重ろ

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森のうなぎの鰻重ろ

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2019/12/17 更新

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121回目

2019/11 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 ］
￥10,000～￥14,999

/ 1人

西の鰻屋さんに新江戸前鰻

米子の鰻屋さんと八重洲はし本へ。いつも地焼きの鰻を出しておられる方なので、東京の鰻屋さん訪問を楽しみに来られた。

私はホッピーでスタート。

お通しは、西粟倉村エーゼロの鹿肉トリュフオイル。これはほんとおいしいよ。鹿肉にトリュフオイルの組み合わせは最高。

久しぶりに、九条ねぎのヌタをもらう。これも大好きな一品。

お連れさんの希望で、からくり塩と、お願いしておいた蒲の穂焼き。初めて食べるものばかりで、めちゃ興奮された！からくりは、塩で食べたので、蒲の穂焼きとの違いもいろいろわかってよかった。そのまま焼いたものと、うなぎの皮に閉じ込められた旨味が凝縮した蒲の穂焼きはまったく別物だ。

ここから、横山さんのうなぎの2番仔。まずは、蒸しを入れた白焼きのろ。横山さんの鰻は蒸しを入れるとよく香るので、これを頼んでみた。お連れさんは、蒲の穂焼きの印象が強すぎたみたいだ。

最後に、鰻重のろ。完璧だと思う、言うことないとのコメント！それはそうだ。新江戸前の技に、今日のうなぎは横山さんのうなぎと来ている。最高のものを食べてもらえてよかったよ。

本日の鰻

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お店

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西粟倉村エーゼロの鹿肉トリュフオイル

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九条ねぎのぬた

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九条ねぎのぬた

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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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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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横山さんの鰻の白焼きろ

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横山さんの鰻の白焼きろ

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横山さんの鰻の白焼きろ

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横山さんの鰻の白焼きろ

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横山さんの鰻の鰻重ろ

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横山さんの鰻の鰻重ろ

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横山さんの鰻の鰻重ろ

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横山さんの鰻の鰻重ろ

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2019/12/01 更新

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120回目

2019/11 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- ］
￥5,000～￥5,999

/ 1人

横山さんのうなぎの2番仔

八重洲はし本で、5人でお昼。今日は久しぶりに2階のお座敷へ。

本日の鰻は、横山さんのうなぎの2番仔。全員、鰻重のろに、お椀をそれぞれ。私はいつもの肝の入らない赤出汁。

ひと口食べると、やはりうまい。横山さんのうなぎのトビがすごかったので、それと比べればおとなしいが、新仔らしい美味しさがあふれている。

いろいろ話をしていた4人も、鰻重を食べ始めると、一同無言になってしまった。味わいながら食べる人、一気にぐんぐん食べていく人、さまざまだが、そういう魅力あふれる食べ物が鰻重だね。

お店

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お店

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本日の鰻

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蒲の穂焼き登場

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横山さんの鰻の鰻重ろ

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横山さんの鰻の鰻重ろ

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横山さんの鰻の鰻重ろ

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横山さんの鰻の鰻重ろ

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横山さんの鰻の鰻重ろ

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2019/12/01 更新

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119回目

2019/11 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 ］
￥10,000～￥14,999

/ 1人

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。

横山さんのうなぎを食べる会

今日は、はし本の常連さんが集まって、横山さんのうなぎを食べる会。

コース仕立てで、旬コースの少し簡略版のメニューだった。

最初に、Jean Ginglinger Changala Bulle Mousseux Pet Natで乾杯

前菜は、定番となった、西粟倉村エーゼロの鹿肉のトリュフオイル和え。これは抜群にうまい。

定番の変わり3種は、鰻ムースに、沢蟹とうまきはいつもの通り、ひれ焼きがきも焼きだった。大きな肝。

お椀は、すっぽんで取った出汁に、冬瓜。すーっと入っていく。

お酒は、冨玲に。燗酒だ。

うな刺しは、いつものやや硬め仕上げ。

次は、蒲の穂焼き。ここから、横山さんの鰻が登場。皮の中に閉じ込められた旨味は、蒲の穂ならではのもの。私は骨ごといっちゃうので、手も汚さず完食。みんな、黙々と食べるね、

うざくもいつものように、お酢も全部飲んで、骨せんべいとお漬物が出て、鰻重スタンバイ。

今日の鰻重は、ろのサイズ、つまり、横山さんのうなぎ1匹のお重。タレも少なめで、このうなぎの旨さをじっくり味わう。今日のうなぎは、一番最初に池あげされた、一番仔。先週食べたものより、若干身が締まった感じがするが、旨さは変わらない。

最後に、冷茶と栗のアイスが出て、閉会。

お店

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本日の鰻

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前菜とナチュールワイン

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Jean Ginglinger Changala Bulle Mousseux Pet Nat

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Jean Ginglinger Changala Bulle Mousseux Pet Nat

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鹿肉の前菜

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鹿肉の前菜

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定番3種盛り

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鰻ムースと肝焼き

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沢蟹とうまき

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すっぽん椀

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冨玲

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冨玲

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うな刺し

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うな刺し

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横山さんのうなぎの蒲の穂焼き

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横山さんのうなぎの蒲の穂焼き

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横山さんのうなぎの蒲の穂焼き

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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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横山さんのうなぎの鰻重

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横山さんのうなぎの鰻重

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横山さんのうなぎの鰻重

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横山さんのうなぎの鰻重

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冷茶と栗アイス

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栗アイス

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2019/11/07 更新

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118回目

2019/10 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

横山さんのうなぎの最高のトビ

八重洲はし本へ。横山さんのうなぎのトビの新仔が登場。

お昼だが、今日はじっくり食べていくので、角ハイボールをもらう。

まず地焼きのひと口白焼串で。見た目はしっかりしていて身も厚く、ヒネのようだが、白焼きを口に入れた時のフレッシュな香りはまさに新仔のもの、そして横山さんのうなぎの香り。身の感じも新仔らしく柔らかい。

続いては、蒸した白焼き。これ、4代目のはからいで、カマは横山さんのうなぎ、尾は森のうなぎの食べ比べ。横山さんのうなぎは、口にすると、奥からうなぎの香りと旨味がグイグイ来る。森のうなぎは、比べれば淡泊だが、蒸すとけっこう強い脂の感じがマイルドになり、地焼きよりよいかも。

最後に、鰻重のろ。蒲焼きでは、身がホクホクとして、こちらのちょい甘いタレとの相性がいい。

今回のトビは、今までに食べた中では最高かも。2番仔も楽しみ。

本日の鰻

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角ハイボール

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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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ひと口白焼串

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ひと口白焼串

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白焼ろ

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白焼ろ

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横山さんの鰻の白焼

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森のうなぎの白焼

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白焼ろ

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横山さんの鰻の白焼

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森のうなぎの白焼

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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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横山さんの鰻の鰻重ろ

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横山さんの鰻の鰻重ろ

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2019/10/29 更新

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117回目

2019/10 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

西粟倉村から森のうなぎ

猛烈な雨の中、エーゼロの森のうなぎが入っていると聞いて、羽田から、八重洲に直行。

本日の鰻は三河淡水と出ているが、森のうなぎがあるかを確認。鰻重の「ろ」か「は」で提供できるというので、思い切って「は」をお願いする。

久しぶりの「は」のお重。1.5匹のうなぎ。早速食べてみるとと、とてもいい。皮も薄く、骨も気にならず、柔らかく、きれいな仕上がり。よくもわるくもくせがないのが特徴とも言えるが、このうなぎならだれでもおいしく食べられる。

後発でいろいろな制約がある中、ここまでのうなぎに仕上げたのはすごい。はし本で定期的にお目見えするようになればいいなと思う。感激。

本日の鰻

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鰻重「は」

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鰻重「は」

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赤出汁

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お漬物

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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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鰻重「は」

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2019/10/29 更新

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116回目

2019/10 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

すっかり秋の旬コース

八重洲はし本でひとり飲み。

萬膳のソーダ割りに、西粟倉村の鹿肉トリュフオイル。そろそろお酒も秋モードにしなくちゃといいながら、まだ暑い。鹿肉の前菜はすっかり定番になり、鰻のコースになじんだ感がある。

定番の鰻前菜。毎回同じだけど、これが楽しみでもある。単品ではないもの、多いものが少しずつ登場。

神西湖のしじみ椀。やや塩分が強いとのことで、それを生かしつつ王禄で香りづけした絶品。こうやって出汁を味わうのが最高のしじみの食べ方かも。

刺身は、鯉、伊達岩魚、鰻。この鯉はどにかく美味い。厚めで食べたい鯉。

今日は特別に鼈。4代目の焼き鼈は格別。肉はもちろん、白子がまたうまい。

蒲の穂焼きは、お手拭きも出るけれど、私は骨ごと食べるのが好きで。

肝焼きは、今日のはキュルキュルの食感。

4代目には珍しい、金目鯛。それも見ると松かさ揚げからの煮付けに松茸。これは贅沢やわ。

菊鷹を久しぶりに飲もうと思ったら、ハプニング発生。寝かせてあった一升瓶が開栓で吹いて、半分くらいシャワーに。この菊鷹、微発砲だが、この味、本当に好きだな。

うざくが出て、終盤。毎度、お酢まですべて頂く。

骨煎餅が出たら、鰻重のサイン。

鰻重は、横山さんの鰻の最終ヒネ仔。今回何度か食べたが、尻尾まで柔らかく、骨を感じない。すばらしい仕上がり。

秋を感じる栗のアイスで〆。

これだから、旬コースのひとり飲みやめられない。

の鳥重。この鳥とご飯は最高だから。

本日の鰻

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萬膳のソーダ割りと

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西粟倉村の鹿肉トリュフオイル

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西粟倉村の鹿肉トリュフオイル

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定番3種

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ひれ巻き

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沢蟹とうまき

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鰻ムース

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鰻ムース

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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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鯉・伊達岩魚・鰻の刺身

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鯉・伊達岩魚・鰻の刺身

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うな刺し

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伊達岩魚と鯉

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蒲の穂焼き

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蒲の穂焼き

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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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肝焼き

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肝焼き

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菊鷹

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金目の松かさ揚げ煮付け&松茸

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金目の松かさ揚げ煮付け&松茸

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金目の松かさ揚げ煮付け&松茸

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金目の松かさ揚げ煮付け&松茸

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うざく

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うざく

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お新香＆骨せんべい

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横山さんの鰻の最終ヒネ仔の鰻重

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横山さんの鰻の最終ヒネ仔の鰻重

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横山さんの鰻の最終ヒネ仔の鰻重

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横山さんの鰻の最終ヒネ仔の鰻重

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冷茶と栗アイス

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鳥重

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鳥重

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鳥重

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2019/10/09 更新

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115回目

2019/10 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

裏横山さんの鰻で優勝‼

羽田空港から八重洲へ直行。横山さんの鰻の最終ヒネ仔、裏横山さんの鰻で、優勝コース。

ひと口白焼き串の鮎の魚醤が醪に変わってから、昼のみの癖がついてしまった？今日は、大和桜の炭酸&ヘベス割り。東京はまだ暑いから、ソーダ割りがいいね。

登場したひと口白焼串の脂のパチパチ感にしばし見入る。醪との相性もよくてうまい。鰻を食べた後に、残った山葵を醪につけてきれいに食べる。これがまたうまい。

鰻重は、優勝モードで今日は、「は」。途中で栗を食べているかと思った甘さとほくほく感。いやいや最高としか言いようがない仕上げだった。久しぶりの「は」のお重で満足。

本日の鰻

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大和桜の炭酸＆ヘベス割りとひと口白焼き串

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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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大和桜の炭酸＆ヘベス割り

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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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鰻重は

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2019/10/05 更新

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114回目

2019/09 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- ］
￥10,000～￥14,999

/ 1人

横山さんの鰻の最終ヒネ仔を3通りで

八重洲　はし本へ。鰻は横山さんの鰻の最終ヒネ仔が入ると聞いて。鹿児島の横瀬からの切り替えだった。

今日はこの鰻を3通りで食べてみるので、なかむらをソーダ割りでもらう。もちろん、へベス付きで。

鰻はまず、ひと口白焼串から。横山さんの鰻の特徴の、川魚のいい香りがする。鮎の魚醤から変わった醪で食べると、これは初めての味と香り。これだけ強い醪の味に負けない。

続いて、白焼きのろ。蒸しを入れると、地焼きとは違って、ねっとり感がまさる。さらに、香りが後からじわーっとくる。これは食べてみないとわからない感じだ。

最後は鰻重。地焼き、蒸しを入れた白焼きとはまた違う、今度は、身の締まった蒲焼き。硬めのご飯とはし本のタレがなんともいい感じで合う。鰻との相性も大事だね。

次はもう新仔だというから、横山さんの鰻はこれで最後かな。

本日の鰻

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なかむらのソーダ＆ヘベス割り

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ひと口白焼串

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醪と塩

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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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白焼ろ

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白焼ろ

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白焼ろ

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白焼ろ

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白焼ろ

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白焼ろ

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白焼ろ

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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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2019/10/01 更新

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113回目

2019/09 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月で旬コース復活

八重洲はし本でひとりで呑み。夏季の繁忙期が終わり、夜の旬コースが復活。

まだまだ暑いので、なかむらのヘベス炭酸割りに。ごくごくいってしまう。

西粟倉村エーゼロの鹿肉トリュフオイル和えから。この一品は定番になったが、本当にうまい。

変わり3種。これを食べると鰻屋に来たことを思い出す。さわがにも定番に。

焼いた鮎とミズのこぶのお椀。鮎の出汁もいいな。

お酒は、杉錦を常温で。

大分ののんきどじょうの炭火焼き。これは初めてだった。子供の頃に食べた土壌とは違って、どじょう臭さなど全くない。骨ごとおいしく。

うな刺しと岩魚。今日は少し柔らかめのうな刺し。岩魚も味がいい。

蒲の穂焼きも。最近は、骨ごと食べてしまう。

ここでホッピー55。

長崎のすっぽんと松茸の炭火焼き。すごい出汁がでるすっぽんの肉を焼きで食べる贅沢と、焼いた白子の旨さ。すっぽんは焼きだな。

肝焼きに、うざく。うざくの鰻は、宮崎の和匠。ほくほくして、炭焼きの香りがいい。

今日の鰻は、鹿児島の和田さんの鰻。川魚の香りがあり、なかなかいい。泰正のような香りと、和匠とは違った肉質で、楽しめた。

さらに、出雲の貴重な出西生姜を出してくれた。小さいが辛みが強い。cocoromisoとバッチリ！

〆は、ずんだアイスと冷茶。このアイスもつぶつぶがおいしい。

ふと水槽を見ると、ウグイくん。順調に育ってもうマルタウグイ並みのサイズになっている。

本日の鰻

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日本酒メニュー

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なかむらへベス炭酸割りと西粟倉村エーゼロの鹿肉トリュフオイル和え

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なかむらへベス炭酸割り

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西粟倉村エーゼロの鹿肉トリュフオイル和え

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西粟倉村エーゼロの鹿肉トリュフオイル和え

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変わり3種盛り

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ヒレ焼き

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うまき

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鰻ムーズ

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鮎と水のこぶ

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鮎出汁

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ミズのこぶ

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うな刺しと岩魚

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うな刺しと岩魚

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うな刺し

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岩魚

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杉錦

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のんきどじょう炭火焼き

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のんきどじょう炭火焼き

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のんきどじょう炭火焼き

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蒲の穂焼き

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蒲の穂焼き

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ホッピー55

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肝焼き

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肝焼き

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すっぽん炭火焼き

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すっぽん炭火焼き

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すっぽん炭火焼き

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うざく

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うざく

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うざく

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お新香

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ウグイ

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出西生姜

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出西生姜

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出西生姜

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出西生姜

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和田さんの鰻の鰻重

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和田さんの鰻の鰻重

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和田さんの鰻の鰻重

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冷茶とずんだアイス

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ずんだアイス

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2019/09/11 更新

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112回目

2019/09 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

和田さんの鰻登場！

八重洲はし本へ。今日は、鹿児島の泰斗商店が送る新たな鰻、和田さんの鰻が登場と聞いて訪問。

注文は、いつもの通り、ひと口白焼き串、鰻重のろに、赤出汁。

地焼きのひと口白焼き串では、みずみずしくプリプリと感じる。

鰻重が出るまでの間に、鮎出しの茄子椀も出して頂いた。

和田さんの鰻、鰻重では、ほっくりした感じがある。それでありながら、新仔のようなフレッシュ感がある。

餌も違うはずなのに、ちょっと泰正の横山さんの鰻のような感じもあるおいしい鰻だった。

お店

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本日の鰻

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和田さんの鰻のひと口白焼き串

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和田さんの鰻のひと口白焼き串

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和田さんの鰻のひと口白焼き串

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和田さんの鰻のひと口白焼き串

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鮎出汁茄子

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鮎出汁茄子

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赤出汁

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和田さんの鰻の鰻重ろ

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和田さんの鰻の鰻重ろ

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和田さんの鰻の鰻重ろ

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2019/09/09 更新

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111回目

2019/08 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

今日は偶然の横山さんの鰻

昨日珍しくお昼に予約していたのに急用でキャンセル。しかし、今日来たら、なんと横山さんの鰻が！今回は、サイズの関係でここはし本だけの入荷だったようで、それも数日分らしい。

いつものように、ひと口白焼き串を最初にもらう。ああ、今日の鰻はとても香りがいい。これだから、白焼きはやめられない。

漁師さん直入荷の神西湖のしじみ汁を出してもらった。これはうまいわ。鳥取から島根にかけての汽水湖のしじみは美味しいんだよね。

さて、横山さんの鰻の鰻重ろ。今日の鰻はサイズは小さいけれど、もう新仔っぽいところはなくなりつつあって、ヒネっぽく、脂もしっかりしてきている感じがした。

いつもの赤出汁で〆て、今日も大鰻足。

本日の鰻

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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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神西湖のしじみ汁

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神西湖のしじみ汁

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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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鰻重ろ

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2019/09/01 更新

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110回目

2019/08 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

川魚と横山さんの鰻の共演

八重洲はし本でひとり飲み。これだけ暑いと厨房の職人さんたちが大丈夫か気になる。お客さんはピークの季節、予約なしではほぼ入れない状況。

さすがに暑いので、萬膳のへベスソーダ割り。先付けは、西粟倉村エーゼロの鹿肉のトリュフ和え。これは定番になったメニューの中でも秀逸のおいしさ。

続いて、夏らしい沢蟹つき変わり3種。鰻のムースが今日もうまい。

4代目のスペシャリテと勝手に言っている、鯉のお椀。この鯉は滋養があって、おいしい。冬瓜があっさりしているので、鯉の味がそのままくる。

鰻と岩魚のぬた。ぬた好きの私には、とてもうれしい一品。

これも定番の蒲の穂焼き。今日は、ここから、横山さんの鰻ということで、骨もそのまま食べてしまった。まだこのくらいだと骨も柔らかくて全く平気。

鮎と夏野菜のあん。焼いた鮎に野菜を合わせたあんかけのお椀。おいしい。

肝焼き、うざく、骨せんべいと出れば、鰻重のタイミング。

今日の鰻は、横山さんの鰻で10回目くらいになったろうか。皮はしっかり、身はとろーっとしている。だいぶんヒネっぼさも出てきて、旨味が増してきた。久しぶりに、山椒を最後にふって。

一保堂の冷茶とずんだアイスで〆。

夏の特別コースが８月で終わって、９月からまた旬コースだ！

本日の鰻

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日本酒メニュー

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萬膳ソーダ割りと先付け

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萬膳ソーダ割り

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西粟倉村鹿肉の先付け

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西粟倉村鹿肉の先付け

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変わり3種

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ひれ巻き

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鰻ムース

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うまき

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鰻ムース

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鯉のお椀

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鯉のお椀

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冬瓜

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鰻と岩魚のぬた

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鰻と岩魚のぬた

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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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鮎と夏野菜のあん

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鮎と夏野菜のあん

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ホッピー

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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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骨せんべいと漬物

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鰻重

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肝吸い

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鰻重

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鰻重

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鰻重

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冷茶とずんだアイス

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ずんだアイス

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2019/08/06 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