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：-

109回目

2019/07 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- ］
￥4,000～￥4,999

/ 1人

みずみずしい横山さんの鰻

東京に戻って、八重洲はし本へ。泰正横山さんの鰻が先週から出ているが、ぎりぎり滑り込み！今日の夜まではあるみたいだ。

夏のはし本の混雑は尋常じゃない。今日は13時に来たので、まあ少し落ち着いている。

まず、ひと口白焼き串から。ああ、泰正の香りだ。そして、今日の鰻はとてもみずみずしい。

横山さんの鰻で鰻重ろ。今回は鰻が小柄なので、「ろ」のお重でも、いつもの「い」のサイズに見える。だが、泰正の旨味はしっかり感じられてほっとする。

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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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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鰻重ろ

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2019/07/21 更新

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108回目

2019/07 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

へべす割りで夏鰻

今や月に一度のお楽しみ、八重洲はし本でのひとり飲み。7月は、夜のコースは特別コース1本になる。

夏が来れば、薩摩の芋焼酎のへべす割り。最初は、中村の甕仙人から。

先付けは、西粟倉村の鹿のトリュフオイル和え。これ、最高に美味い。

定番の変わり3種には、沢蟹が。夏だね。

鯉のお椀。今日もさっぱりと冬瓜と合わせて。いつもながらうまい、鯉のお椀は4代目のスペシャリテ。

うな刺しと伊達岩魚。こちらもコースでは定番になったね。繊細なうな刺しと大振りの岩魚の組み合わせ。

蒲の穂焼き。最近は骨ごと食べるようになった。だから、お手拭きがいらない。

大和桜のへべす割りにチェンジ。

琵琶湖漁師の一助として、琵琶湖から知らせが来た時のみ入る天然鰻。今日もあるということで、半身を白焼でお願いする。今日の鰻は、脂が乗っていた。その肉質にこの仕上げ、最高。1年通して食べてみたい鰻。

鮎のお椀。焼いた鮎のお椀。鮎のお椀は夏らしい。鯉との対比が面白い。というか、こんな機会はない。

今日は肝焼が切れていて、ひれ焼。

いつものうざくのお酢を飲み干して、目が覚める。

ここで、3冷ホッピーで。仕上げに入る。

今日の鰻重は、鹿児島の岩崎。鹿児島の鰻は品質がそろってきたな。どちらの鰻もみなおいしい。

デザートはずんだアイスに冷茶。夏だ！

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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日本酒

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なかむらのへべす割り

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なかむらのへべす割り

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お品書き

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西粟倉村の鹿肉の先付

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西粟倉村の鹿肉の先付

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3点盛り

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ひれ巻

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沢蟹とうまき

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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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鯉のお椀

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うな刺しと伊達岩魚

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うな刺しと伊達岩魚

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伊達岩魚

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うな刺し

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大和桜のへべす割り

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大和桜のへべす割り

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蒲の穂焼

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蒲の穂焼

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琵琶湖の天然鰻の白焼

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琵琶湖の天然鰻の白焼

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琵琶湖の天然鰻の白焼

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琵琶湖の天然鰻の白焼

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琵琶湖の天然鰻の白焼

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琵琶湖の天然鰻の白焼

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鮎のお椀

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鮎のお椀

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鮎のお椀

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ひれ巻

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ひれ巻

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ホッピー

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ホッピー

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ホッピー

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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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鰻重

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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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ずんだアイスと冷茶

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ずんだアイス

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2019/07/12 更新

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107回目

2019/07 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- ］
￥4,000～￥4,999

/ 1人

お重のサイズで鰻も変わる

久しぶりに⁉︎八重洲のはし本へ。夏になって、ますます混雑。雨でも開店前から列ができる。

今年も鰻の稚魚は不良で、鰻の仕入れを安定させるのは一苦労のようだ。鰻の仕入れも変化して、鰻のサイズも変わり、鰻丼、鰻重のい、ろ、はで鰻も変わる。

今日の「ろ」の重の鰻は、鹿児島の伊崎田。

出てきた「ろ」の重は、これ、以前の「い」のサイズではないかな。鰻のサイズが小さくなっているということだな。

食べてみると、ちょいプリの食感。仕上げは、まったくのはし本流。ちょいご無沙汰の大好きなタレとご飯はやっぱりうまいや。

本日の鰻

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鰻重ろ

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肝吸い

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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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2019/07/10 更新

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106回目

2019/06 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

横山さんの鰻でひとり飲み

東京を離れている時間が長くてやっと、八重洲はし本で、ひとり飲み。これが私にとってのリセットタイム。

お酒は、三重錦中取り純米吟醸おりがらみ生。最初の一品は、西粟倉村の鹿。山椒の香りに、奈良漬けかな？超絶うまいな、これ！

次の変わり3種には、沢蟹が！子供のころよく唐揚げで食べた沢蟹。かりかりっと食べてしまう。

お刺身は、鰻と岩魚。定番になったこの鰻の刺身。毎回、〆加減を変えていると思う。

飲み物をホッピー3冷に。ちょっと暑くなったので、のどごしがほしくて。

鯉のお澄まし。いつもおいしい。冬瓜とじゅんさいもいいが、この鯉の澄ましは4代目のスペシャリテだ！

横山さんの鰻のこれは8番仔になるのかな、蒲の穂焼きで。皮から、その下の脂、身、骨まで全て完食！うますぎ！肝焼きも！

そして、これも4代目のスペシャリテ、鼈。希少部位も贅沢に。特に、白子は希少。焼き鼈とは贅沢だ。人参に乗っている、とうもろこしもまたうまい。

ここで、コースに追加。横山さんの鰻が入ったからには、このひと口白焼串で食べなければ気が済まぬ。今年一番のぷりぷり感。これを硬いと言う人もいるそうで、こればかりは好み。

続いて、横山さんの鰻の鰻重。時期的には、ヒネてくるところだが、若々しいね。

〆は、杏仁豆腐のアイス。相変わらず4代目はセンスがいい。

来月は夏のコースに変わるので、旬コースはお休みになる。

桜通り

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本日の鰻

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日本酒メニュー

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三重錦

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三重錦

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三重錦

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西粟倉村の鹿山椒

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西粟倉村の鹿山椒

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西粟倉村の鹿山椒

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変わり3種

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鰻ムース

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ひれ巻

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沢蟹とう巻き

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沢蟹

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鯉のお椀

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鯉のお椀

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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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岩魚

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うな刺し

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ホッピー3冷

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ホッピー3冷

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ホッピー3冷

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横山さん蒲の穂焼

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横山さん蒲の穂焼

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肝焼

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肝焼

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焼き鼈

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焼き鼈

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にんじん

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焼き鼈

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えんぺら

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えんぺら

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ホッピー3冷

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ホッピー3冷

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横山さんの鰻のひと口白焼串

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横山さんの鰻のひと口白焼串

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横山さんの鰻のひと口白焼串

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横山さんの鰻のひと口白焼串

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横山さんの鰻のひと口白焼き串

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うざく

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うざく

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横山さんの鰻の鰻重

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横山さんの鰻の鰻重

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お漬物

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横山さんの鰻の鰻重

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横山さんの鰻の鰻重

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杏仁アイスと冷茶

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杏仁アイス

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2019/07/10 更新

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105回目

2019/06 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

琵琶湖漁師の一助としての天然鰻

今日は4代目不在なるも、しばらく食べていない禁断症状を抑えられず、八重洲はし本へ。この雨なのに、予約・待ち合わせで20人はいる。予約と当日が半々か。

近江の奥村さんから届いた琵琶湖の天然物700gがあると聞き、半身を白蒲にしてもらうことに。せっかくの時間なので、神亀をもらって、奈良漬で飲む。

正直、天然は地焼きに限ると思っていたが、この白焼を口にして驚いた。しっかりしたイメージのある琵琶湖鰻らしからぬ繊細な香りがする。そして、ジュワッと広がるあっさりした旨味がすごい。筋肉質の鰻を想像していたら、小骨も少なく、上品な天然鰻。いつもより蒸しを浅めに仕上げてあるが、それでこのふっくら感には驚く。

琵琶湖天然物の鰻重は、いつもよりタレを少なめで味が鰻の味がよくわかる。テクスチャーがしっかり残っていて、蒲焼でもいい香り。

今日は相当な幸運。これだけ状態のよい天然が近江から届いたこと、4代目が琵琶湖漁師の一助として天然を入れたタイミングに偶然あたったこと、そして、はし本流でしか味わえないこの仕上げという、3つが重なっての幸運と思った。

お店

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本日の鰻

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本日の鰻

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琵琶湖天然鰻の白焼

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琵琶湖天然鰻の白焼

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琵琶湖天然鰻の白焼

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琵琶湖天然鰻の白焼

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神亀と奈良漬

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奈良漬

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神亀

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琵琶湖天然鰻の白焼

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琵琶湖天然鰻の鰻重

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琵琶湖天然鰻の鰻重

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琵琶湖天然鰻の鰻重

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琵琶湖天然鰻の鰻重

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琵琶湖天然鰻の鰻重

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2019/06/17 更新

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104回目

2019/05 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

新・旬コース

八重洲はし本でひとり飲み。

澤屋まつもとのグラスでスタート。最初に、岩魚にぬた。こちらのぬたは、出なければ単品で頼む逸品。

続いて、冬瓜と鱧のお椀。おっ！珍しく海のものが登場。

早くも次のお酒は生熟1号。ちょっと糠のような香りがしてこういうの好きだな。

変わり3種に代えて今日は、う巻きと肝焼き。

今日のうな刺は、モウカザメの心臓とのペア。うな刺しは、柔らかい方だ。モウカザメは真っ赤でややひくが、ごま油で食べるとおいしい。

ここから、西粟倉村タイム！森のうなぎの蒲の穂焼きと、鹿山椒。森のうなぎは、旨味があって、骨まで食べてしまった。森のうなぎでは初めてのジャポニカうなぎ。そして、鹿肉の方は、鹿と山椒がこんなに合うなんて！猟の期間が終わっても、駆除対象で入ってくる鹿肉をコンスタントに使う4代目の鹿肉料理もかなりのものだ。

お酒を真穂人に。これは常温で。

鼈のお椀は、いつも通りおいしい。今日は、昔の香りがする人参がまたいい。

ここで、鰻重の前に、コースに2品追加してもらう。

ひとつめは佐久鯉の刺身。写真で見て、これは食べなくてはと注文。何もつけなくても、そのままで甘みを感じる。

もうひとつは、横山さんの鰻の6番仔のひと口白焼串。地焼きで食べると、その鰻の感じがよくわかる。今回の6番仔は、いつもの泰正の香りがしっかりして、身もぷりっとしている。

うざくとお漬物が出て、鰻重の時間。

横山さんの鰻の6番仔の鰻重。鰻重にすると、より川魚っぽい香りが出てきた。身の旨さはさすが。こういう泰正もいいな。

最後は、冷茶とアイスクリーム。

やっぱりやめられない、夜の旬コース。値上がりして贅沢コースだけど。

今日は、お気に入りの鳥重をお土産に作ってもらった。翌朝、温めて食べる。博多地鶏の身の歯ごたえと味がとてもおいしい。これ癖になりそうだな。

お店

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本日の鰻

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日本酒

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澤屋まつもと

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澤屋まつもと

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岩魚のぬた

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岩魚のぬた

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はもと冬瓜のお椀

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はもと冬瓜のお椀

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単品メニュー

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生塾1号

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はもと冬瓜のお椀

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はもと冬瓜のお椀

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う巻きと肝焼

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う巻きと肝焼

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うな刺しとモウカザメ

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うな刺しとモウカザメ

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モウカザメの心臓

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うな刺し

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鹿山椒

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鹿山椒

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鹿山椒

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森のうなぎの蒲の穂焼

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森のうなぎの蒲の穂焼

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森のうなぎの蒲の穂焼

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真穂人

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鼈のお椀

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鼈のお椀

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横山さんの鰻の6番仔のひと口白焼串

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横山さんの鰻の6番仔のひと口白焼串

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横山さんの鰻の6番仔のひと口白焼串

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横山さんの鰻の6番仔のひと口白焼串

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うざく

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うざく

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佐久鯉の刺身

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佐久鯉の刺身

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佐久鯉の刺身

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佐久鯉の刺身

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骨せんべいとお漬物

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お重

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横山さんの鰻の6番仔の鰻重

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横山さんの鰻の6番仔の鰻重

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横山さんの鰻の6番仔の鰻重

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横山さんの鰻の6番仔の鰻重

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横山さんの鰻の6番仔の鰻重

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お皿

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冷茶とアイス

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アイスクリーム

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2019/05/31 更新

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103回目

2019/05 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

横山さんの鰻の5番仔登場

八重洲はし本へ。今日から、横山さんの鰻の5番仔が登場と聞いて訪問。

ひと口白焼串は、鹿児島の双洋。置かれてしばらくは、脂がはじけている！食べてみると、ぷりぷりの身が印象的。

鰻重のメニューが変わって、い、ろ、は、の3種類になった。新しい「は」のお重は、以前より鰻の大きさが小さくなったので、1.5匹。

今回の横山さんの鰻は、口にすると、ちょっと感じが違う印象。食感はなめらかでしっとりしている。味はあっさりでも脂が強すぎるのでもなく、若干おとなしい感じがした。人それぞれ感じ方は違うだろうが。

ひとつの銘柄を食べていくのも楽しみだ。餌や天候など環境でも育ちが変わるだろう。

本日の鰻

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新メニュー

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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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2019/05/10 更新

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102回目

2019/04 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

平成の〆鰻

平成の〆鰻はやはりこちらへ、八重洲はし本。

時間は13時だったが、ちょい待ち。今年の連休は、どこもお店が混んでいるな。

今日の鰻は、宮崎の和匠うなぎ。注文は、いつものひと口白焼串と、鰻重ろに、赤出汁。

ひと口白焼串は、最初はあっさり、徐々に旨味が滲み出てくる感じ。

鰻重にしてもこの感じは変わらず。さすが、和匠うなぎ。一見淡泊そうに感じるが、しっかり味がある。

平成の後半、もっともお世話になったお店と言っても言い過ぎではないこちら。令和もよろしく！

お店

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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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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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2019/05/06 更新

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101回目

2019/04 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

鹿児島楠田で蒲の穂焼き＋鰻重

今日は、滋賀から訪ね人あり、八重洲はし本で合流。

今日の鰻は、鹿児島の楠田の鰻。

初めてのはし本なので、ピーク時間をさけて遅く入り、ひと口白焼き串に変えて蒲の穂焼きをお願いしておいた。こんな風に皮の下に鰻の風味が閉じ込められた焼き物は他にないので、ハフハフと食べて頂いた。

そして、鰻重ろ。今日の客人はさすが、蒸し＋焼き、たれ、ご飯の一体感と、口にしたと気の香りを強調しておられた。滋賀で食べる鰻料理とは別物であるが、それぞれにおいしいものだ。

帰る時には、池神様が登場。ずいぶん大きくなられて！

本日の鰻

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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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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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池神様

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池神様

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2019/04/25 更新

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100回目

2019/04 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

ぷりぷり＋香りの鰻

長年お世話になった丸の内とお別れすることになった。やっぱり最後の日はこちらで。こちらも死ぬほどお世話になった八重洲のはし本。

今日の鰻は鹿児島の老松。食べたことあったかな？

注文は、このところの固定メニュー、ひと口白焼串と鰻重ろに、赤出汁。

最初に、肝入りひれ焼を出してくれた。肝を巻いたひれ焼というのは、ぜいたくな串だ。ニラを巻かない、ひれだけの串がうれしい。

ひと口白焼串は、食べてみると、肉質ぷりぷり。この鰻は、すごいな食感。

蒸しが入るとどう変わるかなと思って、鰻重ろを食べてみると、こちらは、よく香る。蒸した方が地焼きよりも香るというのは、まさに江戸前じゃないと味わえない一瞬だ。

本日の鰻

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肝入りひれ焼

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肝入りひれ焼

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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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2019/04/24 更新

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99回目

2019/04 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

石川さんの柔らか鰻

八重洲はし本へ。今日の鰻は、静岡吉田町の石川。最近は、頻繁には出会えない、石川の鰻。

ひと口白焼串と、鰻重ろ。

ひと口白焼串を食べてみると、とても柔らかくて新仔らしい。が、身は立派で、しばらくかいだことのない鰻のよい香りがする。最近は、養殖鰻も洗練されて、嫌なにおいがする鰻もなくなった代わりに、川魚っぽい香りがする鰻に出会うことも少ない。

鰻重を食べてみると、柔らかさと香りは白焼きと同じ感じ。こういう鰻を食べられるのは、贅沢だな。

本日の鰻

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骨せんべい

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骨せんべい

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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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鰻重ろ

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鰻重ろ

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鰻重ろ

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2019/04/22 更新

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98回目

2019/04 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

春の旬コース

4月初の旬コースで訪問。

日本酒メニューを見て、仙禽のさくらに。無濾過生原酒のうすにごり、好きだな。

先付けは、鹿肉のとろろ。西粟倉村の鹿肉も、山芋もそろそろ終わりかな。今日のとろろには、奈良漬けが刻んで入っている。これはよいアクセント。

いつもの変わり3種。鰻ムースが濃いね。ニラにれ巻きもおいしい。たまに食べるうまきも甘くておいしい。

今日のお椀は、なんと琵琶湖のニゴイ。4代目は何度か調理していて、この骨の多い川魚もうまく料理していてさすが。こうして食べると皮もうまい。今日のお椀は、出汁は佐久鯉でひいていた。東京で湖魚を味わえるのは、何ものにも代え難い喜び。

お酒を神亀の真穂人に。堆肥だけで育てたお米の手作り純米酒。

うな刺しと伊達岩魚。毎回〆具合を変えてのうな刺しはもう完全に定番。伊達岩魚も味がよい。

ここで、4代目が土筆の甘炊きを出してくれた。土筆を食べるのは小学生以来。

焼き物は、蒲の穂焼。皮に封じ込まれた旨味がじゅわっと出てくる。すっかり夜コースの定番。

肝焼は、ほんのりした苦みがいいね。

お酒を竹泉の純米酒に。

春を知らせる、鼈炊き。筍、にんじん、わかめを添えた鼈は、本当にうまい。上にのっているのはふきのとう。この苦みで食べる鼈は最高だった。

いつも、コースにしばしばアラカルトで挟んでいたら、なんと九条ねぎのぬたが！まだこれを超えるぬたを知らない。

うざくは、いつものように出汁酢まで飲み干す。

ここで、杉錦を味見させてもらった。

さて、鰻重登場。横山さんの鰻の4番仔で、ここまで引っ張れる鰻もすごいが、よくとっておいてくれました。初めて食べた時から、この鰻は香りで食べる鰻だと思っている。もちろん旨味も最高。

最後は、桜餅とクリームチーズ。冷茶と合わせて〆。

本日の鰻

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日本酒メニュー

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GWスケジュール

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仙禽さくら

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仙禽さくら

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鹿とろろ

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鹿とろろ

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さくらと鹿とろろ

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鹿とろろ

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変わり3種

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鰻ムース

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うまき

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にらひれ巻

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琵琶湖ニゴイのお椀

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琵琶湖ニゴイのお椀

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琵琶湖ニゴイのお椀

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真穂人

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真穂人

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うな刺しと伊達岩魚

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うな刺しと伊達岩魚

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うな刺しと伊達岩魚

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土筆の甘炊き

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土筆の甘炊き

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蒲の穂焼

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蒲の穂焼

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肝焼

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肝焼

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竹泉

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鼈炊き

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鼈炊き

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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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うざく

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うざく

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杉錦

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横山さんの鰻の4番仔の鰻重

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横山さんの鰻の4番仔の鰻重

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横山さんの鰻の4番仔の鰻重

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横山さんの鰻の4番仔の鰻重

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桜餅

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桜餅

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2019/04/14 更新

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97回目

2019/04 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

横山さんの鰻で優勝しすぎ

八重洲はし本に行ったら、鰻の師匠が入口横の1番席に。ご一緒して、蒲の穂焼きに、鰻重ろ。

いつもは、お昼にはひと口白焼き串なのだが、今日は、蒲の穂焼きの用意があって、出してもらった。この蒲の穂焼きは、低温でじっくり焼き、皮の下にある鰻の脂がおいしく食べられる。今日の鰻はもちろん、横山さんの鰻 4番仔。香りがいいね。

鰻重ろは、ご飯を少なめにしてもらっている。鰻重いでも十分なのだが、やはり鰻はろの分量を食べたいので、ご飯を少なくしてもらうようになった。やっぱりおいしいなあ、横山さんの鰻。

まったく、師匠、何回優勝するねん。

本日の鰻

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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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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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2019/04/12 更新

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96回目

2019/03 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

横山さんの鰻の4番仔で優勝

本日は、横山さんの鰻の4番仔の入荷で訪問。

頼むのは、ひと口白焼串と鰻重ろ。

ひと口白焼串は、ぷりぷり。これは3番仔のテクスチャーとずいぶん違うな。旨味も出てきた感じ。

鰻重ろになっても、はし本流の仕上げだと、ぷりぷり感を感じられる。タレを通じても、鰻の香りや肉質が伝わるのはすばらしいこと。

吸い物は、肝吸いではなくて、赤出汁がお気に入り。ちょっと酸味のある味噌汁がおいしい。

横山さんの鰻は、旨味も乗ってきて、2番、3番とは違ったおもしろさがあるね。

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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2019/04/07 更新

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95回目

2019/03 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 ］
￥10,000～￥14,999

/ 1人

白焼・蒲焼持ち帰り

今日は、親戚が集まる会のために、江戸前鰻をと、八重洲はし本で、白焼きと蒲焼きを持ち帰り。

今日の鰻は、宮崎の和匠。注文が入ってからの仕込みでじっくりお茶を出してもらって待つ。

いい香りが漂って、ここで食べていきたい気分になる。

早速持ち帰って、みんなでつまむ。今日は食べやすいようにカットしてしまった。

白焼はほんのり香るところがよくて、本当はわさび醤油などもったいないが、これもちょいとつけるとうまい。

蒲焼はやはりうまいタレが絡んだ鰻が最高にうまい。

今日はご飯はなしで、もっぱら日本酒で頂いた。

白焼・蒲焼

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白焼

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蒲焼

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白焼

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白焼

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蒲焼

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蒲焼

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白焼・蒲焼

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説明

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白焼・蒲焼

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白焼・蒲焼

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白焼

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蒲焼

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2019/04/07 更新

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94回目

2019/03 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

鼈登場で旬コース春メニューに

今晩は、3人飲み@八重洲はし本。

お酒は、花さくらの純米吟醸。これは会津娘。

突き出しは、西粟倉村の鹿のとろろ仕立て、cocoromiso風味。石元さんのcocoromisoがいい味出している。

変わり3種は、安定メニュー。今日もムースが濃い。

次に、鰻しんじょう。いつもながら、出汁もしんじょうも素晴らしい。

今日のお楽しみだった、琵琶湖のにごろぶなの子まぶしと鰻刺し。にごろぶなの雌の身と子。子の方は低温で仕上げて、たらこのような色。そのままの味を感じることができた。鰻刺しも割と硬めの仕上げ。

お酒は、こぶし特別純米酒に。

この冬は何度も出して頂いた、蒲の穂焼き。皮の下につまった鰻の風味は最高だね。

肝焼の後には、これが出ると、春を感じる、炊いた鼈。4代目の鼈料理は毎回デラうまい。今日は、焼いた白アスパラを添えて。

お酒を、鷹来屋特別純米山廃に。

うざくが出て、お漬物が出ると鰻重。

今日の鰻は鹿児島の永端だったのだけど、なんと横山さんの鰻登場。この鰻、やはり生命力が違う。もう1回３番仔を味わえてよかった。

デザートが出る前に、私のお気に入りのぬたをはさんでもらった。これが気に入って、つい追加。

最後は、クリームチーズを添えた桜餅。

帰りには、かなりご無沙汰の池神様が出現。ご利益あるかな。

桜通りの桜

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本日の鰻

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日本酒メニュー

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花さくら純米吟醸

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花さくら純米吟醸

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西粟倉村の鹿のとろろ

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西粟倉村の鹿のとろろ

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変わり3種

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ひれ巻

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鰻ムース

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うまき

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鰻しんじょう

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鰻しんじょう

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琵琶湖のにごろぶなの子まぶしと鰻刺し

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琵琶湖のにごろぶなの子まぶしと鰻刺し

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琵琶湖のにごろぶなの子まぶし

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鰻刺し

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こぶし特別純米酒

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蒲の穂焼

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蒲の穂焼

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肝焼

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肝焼

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鼈炊き

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鼈炊き

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鷹来屋特別純米山廃

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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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鰻重

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鰻重

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鰻重

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鰻重

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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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桜餅

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桜餅

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池神様

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池神様

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夜桜

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2019/04/07 更新

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93回目

2019/03 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

横山さんの鰻の3番仔を地焼き白焼→鰻重

八重洲はし本へ。開店少したって行ったら、少し奥で待ってからテーブル席に着席。予約は2階がメイン、少しタイミングがずれると、30分待ちになるので、この差は大きい。

横山さんの鰻の3番仔を今日は地焼きから。ひと口白焼串で味わう。今日は、しっかりめの焼きだ。2番仔の旨さとは違うが、地焼きだと泰正の味もよくわかる。そう、この味。でも池揚げのタイミングによって、鰻の味も変わってくるのだね。

鰻重はろ。こちらも皮目がしっかり焼かれている。肉質はみずみずしい感じ。皮目がよく香る。

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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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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2019/03/21 更新

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92回目

2019/03 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- ］
￥10,000～￥14,999

/ 1人

泰正横山さんの鰻の3番仔を白・蒲で

羽田から、はし本に来てしまった。開店時に12人並び、その列の先頭で入店。

今日は、ちょっと飲んじゃおってことで、澤屋まつもとの守破離。これ、めっちゃうまいんですけど。好みにもぴったり。

鰻は、横山さんの鰻の3番仔。今日は、いつものひと口白焼串ではなく、蒸した白焼のろをお願いした。地焼きのひと口串よりも、蒸しを入れた白焼の方が、一瞬だが香りが立つので、その一瞬を求めて。ヒネ仔ほどの香りはないのだけどね。身の方はとろけるんだけど、とろけすぎない。ここが技だ。

続いて、同じく横山さんの鰻の3番仔で鰻重ろ。白焼ほど顕著には感じないが、この3番仔は、2番仔よりも軽くさっぱりしている感じ。もちろん、対横山さんの鰻比だけどね。新仔としての柔らかさは一番あったかな。

土曜日は肝吸いがサービスだというので、久しぶりに赤出汁でなく肝吸いに。今日の肝はすごいでかかった。

本日の鰻

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日本酒メニュー

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澤屋まつもと守破離

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澤屋まつもと守破離

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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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鰻重ろ

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肝吸い

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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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鰻重ろ

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2019/03/17 更新

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91回目

2019/03 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

お初の鹿児島牧原

八重洲はし本へ。

夜のコースで出ている琵琶湖産ニゴロブナの子まぶしが食べたーい！と念じていたら（聞こえるように）、4代目が出してくれました。この卵の仕上げは初の食感。生たらこを食べているような感じ。雌雄の差と、おろすタイミングの差でこんなに食感が変わるのも発見。

さて、今日の鰻は、お初の鹿児島牧原。いつものひと口白焼串から。白焼きで食べると、とても柔らかい。新仔の感じが全面に。

鰻重では、ほんのり川魚の香りがする。こういう鰻は意外と少ない。鹿児島の鰻は多いけれど、それぞれ味と香りが違って楽しい。

本日の鰻

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ニゴロブナの子まぶし

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ニゴロブナの子まぶし

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ニゴロブナの子まぶし

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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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鰻重ろ

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2019/03/17 更新

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90回目

2019/03 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

和匠と永端の食感の違いを味わう

八重洲はし本へ。本日の鰻は、鹿児島の永端とある。おっ、これはお初の銘柄だ。楽しみだな。

注文は、いついものようにひと口白焼き串と鰻重ろのご飯少なめに、赤出汁。

そこへ4代目が、琵琶湖から届いたばかりというニゴロブナをさばいたと刺身で出してくれた。今の時期の寒鮒は、刺身で食べると最高。これは雄だが、ぜひ雌も入れて、子まぶしを夜のコースで出してほしいな。

さて、ひと口白焼き串は、食べてみると、ぷりぷり。それはもう、今年一番というか、今までに食べた中でもかなりのぷりぷり度。これは新仔とは思えない筋肉質だな。聞くと、この鰻は、宮崎の和匠うなぎだった。

そして、鰻重ろは、鹿児島永端のうなぎ。こちらは、はし本では珍しいくらいのややとろとろの感じでとても柔らかい。さらに、この鰻は、川魚の香りが強い。これも珍しい。

今日はとてもおもしろいコントラストだった。

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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琵琶湖産ニゴロブナの刺身

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琵琶湖産ニゴロブナの刺身

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琵琶湖産ニゴロブナの刺身

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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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2019/03/08 更新

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前の20件
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次の20件

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