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：-

89回目

2019/02 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- ］
￥6,000～￥7,999

/ 1人

鹿児島のアサヒと双洋の食べ比べ

今日は訪ね人あり、八重洲はし本へ。今日は雨なのに、人が次々来て混んでいる。なんとか少しの待ち時間で座れた。

ひと口白焼串は、鹿児島のアサヒ。昨日の黒木養鰻と比べると、ややしっかりした感じ。地焼きだと皮目がやはりうまい。

鰻重ろは鹿児島の双洋。こんな風に鰻が違うことがあるのも、はし本ではたまに。いろいろな養鰻場の鰻を食べる機会があるのも楽しい。

双洋の鰻は柔らかめ、こちらの仕上げもあって、ふわっとまでいかないが、かなり柔らかく感じた。

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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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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2019/02/28 更新

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88回目

2019/02 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- ］
￥6,000～￥7,999

/ 1人

横山さんの2番仔鰻ラスト

八重洲はし本へ。本日の鰻は、横山さんの鰻となっている。まだ、間に合ったようだ。

今日は、比較的すいている。いつもこのくらいだとよいのに。

今日のひと口白焼串は、鹿児島の黒木養鰻だそうだ。食べてみると、やや淡白に感じる。新仔っぽいな。

鰻重ろは、横山さんの鰻の2番仔を出してくれた。これがラストの2番仔。これは、やっぱ口に入れてからのうま味が違うな。

新仔らしからぬうまみがあって、柔らかさは新仔というのが特徴だったな。次の3番仔も楽しみだ。

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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鰻重ろ

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煙

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2019/02/28 更新

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87回目

2019/02 訪問

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

/ 1人

真冬の鰻＆旬コース

ちょっと間が空いた、はし本ひとり飲み。

雪がすみの郷でスタート。うすにごりがうまい。

最初に妙高ゆき海老。この海老は天使の海老のよう。

変わり3種は、鰻ムースが今日は柔らかいね。甘いうまきとひれ焼もいつも通り。

お酒は、菊花雪に。これもおりがらみで甘味がいい。

ここで4代目登場。琵琶湖のホンモロコの燻し胡桃オイル漬けを出してくれた。油で揚げるより、皮が美味しく食べられる。これは発見！もちろん、水分の抜けた身も旨味が凝縮されてうまい。

続いて、鰻メニューが続々。

鰻しんじょうは、冬の定番だが、これもあとからじわーっとくる旨味がたまらない。

うな刺しは、岩魚といっしょに。魚醤との相性が最高。

お酒は、東出雲の丈径に。

蒲の穂焼き。冬の定番メニューになっているが、これは手間をかけて焼かれたもの。食べないとこのうまさはわからないな。皮、身、骨の周りが三位一体。

次に、肝焼。

もうすぐ終わりかな、西粟倉村の鹿。今日はヒレ@八重洲はし本。ヒレは柔らかいな。

お漬物が出て、鰻重の用意。

お昼も食べたのだけど、ダブルヘッダーで、横山さんの鰻の2番仔の鰻重。やっぱ、この旨味は新仔じゃないよ。

最後に一保堂の冷茶にいちご大福。これが出るともう春だ。

本日の鰻

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日本酒メニュー

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季節の料理と肴

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コースお品書き

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雪がすみの郷

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雪がすみの郷

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妙高ゆき海老

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妙高ゆき海老

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変わり3種

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鰻ムース

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ひれ焼

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うまき

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菊花雪

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菊花雪

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琵琶湖ホンモロコの燻し胡桃オイル漬

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琵琶湖ホンモロコの燻し胡桃オイル漬

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琵琶湖ホンモロコの燻し胡桃オイル漬

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琵琶湖ホンモロコの燻し胡桃オイル漬

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鰻しんじょう

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鰻しんじょう

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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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丈径

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丈径

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蒲の穂焼

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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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西粟倉村の鹿カツ

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西粟倉村の鹿カツ

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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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鰻重

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鰻重

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一保堂の冷茶といちご大福

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いちご大福

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2019/02/20 更新

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86回目

2019/02 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- ］
￥6,000～￥7,999

/ 1人

待望の横山さんの2番仔鰻

待望の泰正養鰻横山さんの鰻の2番仔を求めて、八重洲はし本へ。おっ、看板がまだ石川さんの鰻になっている。ともかく入店。

ちょうど切り替わりのところだったようで、次に控える横山さんの鰻の2番仔を出してもらう。

注文はいつものひと口白焼串に、鰻重ろ、赤出汁。

ひと口白焼串を食べて、印象に残ったのは旨味。新仔と思えない仕上がりは、1番仔と同じ。さすが横山さんの自信作品。

鰻重でもその旨味はしっかり感じられ、タレの力を借りてさらに増しましになる。

本当に美味い鰻としか言いようがない。

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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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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鰻重ろ

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鰻重ろ

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2019/02/19 更新

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85回目

2019/02 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- ］
￥6,000～￥7,999

/ 1人

和匠と楠田の競演

ちょいと久しぶりの八重洲はし本。なんと鰻先輩が来ている。

今日の鰻は、宮崎の和匠うなぎ。ひと口白焼串は和匠だった。この地焼きの香りはやはりうまい。皮のパリっと感がいいね。

続く鰻重は、鹿児島の楠田。ろのお重で、ご飯を少なめにしてもらった。ご飯を減らしても、鰻を減らしたくないのが心情。

珍しく間隔が空いて禁断症状であることを差し引いても、やはりこのタレとご飯が仕上げる鰻は美味い。

いろいろ鰻を食べるが、ここに戻ってくるというのは、そういうことだな。

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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鰻重ろ

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鰻重ろ

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鰻重ろ

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2019/02/12 更新

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84回目

2019/01 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

石川さんの鰻でコース仕立て

今日はお昼に10人の会@八重洲はし本。1階のテーブルをくっつけて1時間で終わる予定で入れて頂いた。コース仕立てで、パリパリサラダ、ひと口白焼串、う巻、肝ひれ巻、鰻重。今日の鰻は、吉田町、石川さんの鰻がぎり間に合った。

パリパリサラダは、女子たちに喜ばれた。このドレッシングがとてもおいしい。パリパリは、さつまいものチップと落花生。

続いて、ひと口白焼串。石川さんの鰻はちょっと昨年とニュアンスが変わっているらしい。新仔なので柔らかいが、脂の感じがいい。

単品メニューとしては初めてのう巻。作りたてふわふわでとてもおいしく、喜ばれた。

ひれ焼と思って食べると肝が入っている肝ひれ焼も初めての人が多くて好評。

そして、鰻重。これだけ一斉に食べるところを見ると、それぞれ食べ方も様々。いきなり山椒を全部かけるのは、私的にはご法度だが、ここは静かにしていた。久しぶりにみる、縦に3切れ並べた、ろのお重。この形が好きだな。鰻はこれだと５Pなのだね。

汁は肝吸いと赤出汁に分かれて、ボリューム的に多かった人たちは、自分で折り詰めして完食。

一人鰻がダメな人用に鳥重を準備してもらっていたのだけど、来れなかったので、お弁当にしてもらった。けっきょく渡せなかったので、私が持ち帰り頂くことに。この鳥重、博多の歯ごたえがとてもよく味のよい鳥で、すごくおいしかった。これは、発見だった。今度また持ち帰りにお願いしたい。

今日は、お昼の混雑時に会を整えて頂いたお店に感謝。

お席

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パリパリサラダ

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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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う巻き

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う巻き

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う巻き

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う巻き

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肝焼き

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肝焼き

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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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鰻重ろ

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鳥重弁当

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鳥重弁当

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鳥重弁当

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2019/02/02 更新

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83回目

2019/01 訪問

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

/ 1人

夜ならではの鰻料理の数々

今日は最近お世話になっているお店のご主人と、八重洲はし本へ。香取で飲み始め、煮凝りのお通しが出るのであれ？と思っていたら、アラカルトになっているという。しかし、たまたまキャンセルが出ていて、旬コースに戻った。

コース料理が出てくる間に、佐久鯉のあらいと、初めての方にひと口白焼串を食べてもらう。鯉のあらいはこちらでは初めて。〆すぎない柔らかい食感。そして、今日の鰻は、横山さんの鰻の最終大ヒネ仔。このいい感じの地焼きの白焼きは、鰻の味を知るには最高の一品。

コース料理で、鰻のしんじょうが出る。この椀は、このところのお気に入り。

鰻と岩魚の刺身は、鰻はしっかり〆られ、岩魚は柔らかい食感。ここでも魚醤がうまい。

はし本名物、蒲の穂焼が登場。これを食べたお連れ様は、かなり感動したようだ。皮と中で蒸し焼きになった身のうまいこと。

ほんのり苦い肝焼をはさんで、こちらも冬のコースのメイン級、西粟倉村からの鹿で鹿カツ。オスの3歳鹿。柔らかい肉質でかなりうまい。

お酒を菊鷹に。これは、私のお気に入り銘柄。

うざくを出汁酢まで飲んだところで、お新香と骨せんべいが出る。

飛露喜を飲んでいたら、鰻重登場。

横山さんの鰻の2歳最終大ヒネ仔。これはお昼の鰻重の鰻とはサイズが違う、りっぱな鰻だ。ここでも、ひと口めに感じる川魚の香りは健在。

デザート前に、無為信をもらう。

最後に冷茶と苺大福。

今日は、いろいろな知り合いが出入りして、4代目も登場して、楽しい夜だった。

帰り際、ずいぶん久しぶりの池神様が出現！これは縁起がよい！

お店

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本日の鰻

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香取と煮凝り

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煮凝り

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ひれ巻と鰻ムース

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ひれ巻と鰻ムース

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佐久鯉のあらい

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佐久鯉のあらい

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鰻のしんじょう

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鰻のしんじょう

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ひと口白焼串

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ひと口白焼串

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鰻刺しと岩魚

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鰻刺しと岩魚

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鰻刺しと岩魚

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蒲の穂焼

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蒲の穂焼

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蒲の穂焼

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おしぼり

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菊鷹

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肝焼

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西粟倉村の鹿カツ

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西粟倉村の鹿カツ

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西粟倉村の鹿カツ

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うざく

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うざく

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飛露喜

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骨せんべいと漬物

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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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無為信

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冷茶と苺大福

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苺大福

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池神様

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池神様

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2019/01/24 更新

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82回目

2019/01 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

横山さんの鰻：2歳の最終大ヒネ仔

横山さんの鰻、2歳の最終大ヒネ仔が入荷すると聞いて、会いに行った。八重洲はし本。

金曜日から入荷があり、今日の入荷が最後だというので、ぎりぎり。

いつものように、ひと口白焼串に、鰻重ろをお願いする。

ひと口白焼き串を見ると、鰻の大きさは小さめ。口に入れた瞬間から泰正の川魚の香りと、いつにもまして旨味がぐんぐん来て昇天！

鰻重ろは、懐かしの、ろの重の立て並べのスタイル。

こちらも新仔とは違う、大ヒネの旨味はさすが。ほくっとしているのだが、しっかりした身の感じも最高。

こんなに長く池にいた鰻は泰正でも初めてだというから、本当に貴重な鰻だった。

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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鰻重ろ

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2019/01/22 更新

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81回目

2019/01 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

今年初の石川さんの鰻

今年初&久しぶりの吉田町石川さんが入荷したと聞いて訪問。

当然、新仔。注文は、いつものひと口白焼串、鰻重ろ、赤出汁。

出てきたひと口白焼串は、やや小ぶりに見える。口に入れると、脂が乗って柔らかい。味はイメージより濃かった。新仔だからなのか、1年前に食べた石川さんの身のほつれるような感じはない。

鰻重は、タレがいつもより甘くないように感じたが、気のせいか？蒲焼きにすると、蒸した鰻の脂の感じがまたいい。

また、育った石川さんの鰻を食べてみたい。

本日の鰻

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店内

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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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2019/01/20 更新

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80回目

2019/01 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

本日は鹿児島の利行

お昼に八重洲はし本へ。

今日の鰻は、鹿児島の利行。お初の鰻で楽しみ。

注文は、いつもの通り、ひと口白焼串、鰻重ろ、赤出汁。

ひと口白焼きで食べると、身はプリっとして、旨味が後からほんのり来る。新仔のようでそうでもない感じ。

鰻重で食べると、頭の方はやや柔らかい。これは、やや蒸し入れてるかな？と思ったら、食べすすめていくと、徐々にいつものはし本流の身の感じに。これは鰻のせいなのか、蒸し方の具合なのかわからないな。

最後に赤出汁とお漬物で〆。

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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2019/01/13 更新

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79回目

2019/01 訪問

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

/ 1人

冬の鰻料理の数々

夜に八重洲はし本。今年初めてのひとり飲み。

お酒は迷ったあげくに仙禽ゆきだるま。このにごり酒は特別にうまい。

1品目は、鰻&伊達岩魚&妙高ゆきえびの豪華アヒージョ仕立て。鰻を引き立てるアヒージョのオイルがうまいが、ここは鰻屋なので、パンにつけて食べるわけにもいかず、おしくも残すことに。

いつもの変わり皿。鰻ムース、ひれ焼、うまきは変わらずおいしい。

鰻のしんじょうは、冬を代表するはし本の鰻料理の一品に。しんじょうの味も出汁も鰻で最高。

次は、鰻刺しを使った鰻と九条葱のぬた。たたみかける鰻料理。ぬたの味噌がまたうまい。こちらのぬたは、コースが終わっても単品で食べたくなる一品。実際、最近は注文している。

この時期、活鰻が入らない一瞬があるようで、少しだけ入った台湾産鰻を蒲の穂焼で。新仔なのか、とても柔らかくて、骨まで完食してしまった。

そして、立派な肝焼。

ここで、はし本の冬の旬コースの主役⁉︎を張る、西粟倉村からの鹿ランプのカツ。どんどん進化してきたが、このカツには4代目曰く、ランプが一番合っているという。

鰻重の前に、飲むうざく。うざくを食べた後に出汁酢まで全部飲む。

鰻重は、鹿児島の楠田。すごく肉感的な鰻で食べ応えがある。

デザートは苺大福。これも冬のコースの〆の楽しみ。

お店

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本日の鰻

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日本酒メニュー

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鰻のアヒージョ風

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鰻のアヒージョ風

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仙禽ゆきだるま

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仙禽ゆきだるま

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変わり3種

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鰻しんじょう

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鰻しんじょう

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花巴樽丸

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花巴樽丸

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鰻のぬた

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鰻のぬた

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蒲の穂焼

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蒲の穂焼

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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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鹿かつ

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鹿かつ

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鹿かつ

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鹿かつ

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うざく

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うざく

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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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鰻重

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苺大福

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苺大福

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2019/01/13 更新

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78回目

2019/01 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

鹿児島マルフクの新仔

今日はお昼に料理人の方といっしょに八重洲はし本へ。すると、お隣に鰻御大が。期せずして新年会お昼バージョンに。

今日は初めての鹿児島マルフクの新仔。これはやはり、いつものようにひと口白焼串で食べてみよう。唯一の地焼きメニューのひと口白焼串は、その日の鰻のひと口めの香りと、身の感じ、皮の感じがよくわかって、いつも楽しい。

マルフクの新仔は、新仔らしく柔らかい。香りはほのかだが、これはこれでいい。

鰻重はろ。こちらも柔らかく、はし本流仕上げでもふっくら感じる。

ここで獅子舞が登場。これは商店街の皆さんかな。商売繁盛を願って、みんなで三拍子で〆。

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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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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獅子舞

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2019/01/13 更新

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77回目

2019/01 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- ］
￥5,000～￥5,999

/ 1人

今年の鰻始め

鰻屋さんでの鰻始めは、やはり八重洲はし本になった。今日の鰻は、宮崎砂土原の和匠うなぎの新仔。今日は土曜日のせいもあり、名前を書いて並んでいる。そこで私も同じようにして、2階席になったので、札をもらった。

お昼から飲んでいる人が多くて、いいよね、昼酒。

いつものように、ひと口白焼串、鰻重ろ、赤出汁のオーダー。

ひと口白焼は、炭焼きの香りが今日はとてもよい。皮パリ感がいつにもましてあった。

鰻重ろは、頭の方はぷりぷり感がすごい。これは焼き方が今日は違うのかと思うほど。しっぽの方はそれに比べると、ややふっくら。

思うに、そろそろ私も、鰻重を「ろ」から「い」のサイズに変えようかな。

お会計の時に、池神様に今年もよろしくお願いしてきた。

本日の鰻

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お店

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お店

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札

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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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お店

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2019/01/05 更新

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76回目

2018/12 訪問

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

/ 1人

今年最後のはし本ひとり飲み

今年最後のはし本ひとり飲み。

日本酒メニューの一部が毎回変わっていることに気づいた私。今回もしっかり変わっている。まずは、新亀の手造り純米酒ひやおろし。これはかなりうまいな。

最初に、牡蠣のオイル漬。最近、少しずつ、海のものを使いだした4代目。

そして、もはや不動の夜の定番、うまき・ひれ焼・鰻ムースの変わり3種と鰻刺し。この変わり3種は固定メニューなのだけど、いっしょに合わせるお酒で変化するね。

鰻刺しは、季節によって〆方も変えているのだろう。食感も毎回違う。大きな岩魚もおいしい。

お椀は、鰻しんじょう。今回のお椀は、出汁も鰻。これはうまい！鰻のしんじょうには鰻の出汁で合わせたいという4代目の気持ちが伝わる。

ここで毎回どんどん進化する鹿カツ。4代目の研究の結果、鹿カツにはランプが合うということになったようだ。今日は、お芋も西粟倉村から。はし本でジビエメニューが定番になっていく？

続いて、蒲の穂焼き。これも冬の名物になっている。時間をかけて焼かれたこの蒲の穂焼は、まず皮がうまい。その皮の中で蒸された身がまたうまい。骨の周りを一気に食べるのがおいしい。

ここでお酒は、仙禽ゆきだるま。これは活性にごり酒。こういうのがあると、必ず頼んでしまうな。

肝焼き、うざくと定番が出る。蒲の穂焼は皮の旨味、肝焼きは焼きの仕上げ、うざくは酢でしまった身の食感が秀逸だ。

ひとり飲み@はし本の仕上げは鰻重。今日はなんと、奥は横山さんの鰻の新仔、手前は大ヒネ仔という超希少バージョン。こんな鰻重を見たことはもちろんないが、こうして食べ比べると、鰻の繊維と滋養が全く違う。4代目は、蒸しを変えて、同じ感じに仕上げてくれたそう。

デザートを待ってもらって、ホッピーをもらう。「55ホッピー」の3冷。このお店で初めて味わった。

これで頼むのは、超好きな、九条葱のぬた。中には鰻刺しが入っている。

最後に、冷茶と苺大福。苺が出てくると、あっというまに春だな。

今日はお昼も夜も、横山さんの鰻を堪能した。来年の2番仔が楽しみ。

お店

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本日の鰻

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日本酒

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新亀手造り純米酒ひやおろしと先付

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牡蠣のオイル漬

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牡蠣のオイル漬

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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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ひれ焼

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鰻しんじょう

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鰻しんじょう

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鰻刺しと赤なまこ

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鰻刺し

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鰻刺し

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伊達岩魚

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赤なまこ

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赤なまこ

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蒲の穂焼

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蒲の穂焼

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仙禽ゆきだるま

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仙禽ゆきだるま

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仙禽ゆきだるま

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肝焼

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肝焼

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鹿カツ

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鹿カツ

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鹿カツ

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うざく

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うざく

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鰻重

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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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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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お重の蓋

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ホッピー

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ホッピー

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九条葱のぬた

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九条葱のぬた

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苺大福

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苺大福

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苺大福

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2018/12/29 更新

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75回目

2018/12 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

今年最後の横山さんの鰻

今年最後の横山さんの鰻@八重洲はし本。もちろん新仔。

今日は、もともと夜に最後の横山さんの鰻を食べる予定だったが、鰻友が急遽上京してランチとダブルヘッダーに。

お昼は予約すると、席の確保とオーダーもスムーズに通してくれる。

今日食べたのは、鰻重のろ、赤出汁肝なし。

改めて思うが、これ新仔の雰囲気じゃないよ。他の鰻の新仔に比べると、はるかに滋養がある。香りこそ、新仔のあわい香りだけれど、味は本当に深い。

これから2番仔、3番仔と育っていくのがとても楽しみだ。

本日の鰻

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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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2018/12/29 更新

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74回目

2018/12 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- ］
￥10,000～￥14,999

/ 1人

横山さんのトビの新仔の白焼

今年はやたら年末に来客が多い。しかも鰻希望が多い。ということで今日も八重洲はし本へ。

今日は、白焼ろをお願いした。鰻の香りを感じるには、地焼きのひと口白焼串がばっちりなのだが、蒸した白焼は、地焼きでは感じられないよい香りがする。

白焼に封じ込められた香りが口の中で広がる瞬間が至福。新仔なので、香りは淡いが、いい感じだった。柔らかすぎない蒸し加減がまた最高。

鰻重は、今日は、いつもの「ろ」。横山さんの鰻の新仔は、新仔でも力強い。やはり、食べなれた「ろ」のサイズがいろいろとわかりやすい。

今日も大鰻足。

本日の鰻

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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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鰻重ろ

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2018/12/20 更新

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73回目

2018/12 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

横山さんのトビの新仔その2

今日は遠方より友来たる。はし本に行くと聞いて便乗。

最初にばら焼を出してくれた。ばらはすき身というか、骨まわりの肉なので、とてもおいしい。

次に、いつものひと口白焼串、これはぜひにとおススメした。今日も泰正の横山さんの鰻の新仔だが、地焼きで食べると、香りがよくわかる。

今日の鰻重は、いつもの「ろ」ではなく、「い」。食べてみて思ったのは、横山さんの鰻の新仔は、ひとまわり小さくても、主張は変わらない、ということ。香りも味もしっかりしていて、さすがである。たまに、「い」の重を食べると調子が出ないのだけど、今日はとても満足だった。

本日の鰻

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背開きの鰻

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ばら焼

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ばら焼

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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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ひと口白焼串

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ひと口白焼串

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鰻重い

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鰻重い

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鰻重い

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鰻重い

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鰻重い

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鰻重い

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2018/12/20 更新

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72回目

2018/12 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

横山さんのトビの新仔鰻

待っていた泰正、横山さんの鰻のトビの新仔が入荷して、八重洲はし本へ。

ひと口白焼串と鰻重ろ。やはり、様々な鰻の味と香りを楽しむためには、少しでも地焼きがあるとわかりやすい。

ひと口白焼串のこのひと口めの香りは、ついこの間まで出ていたヒネ仔に比べれば淡い。その代わり、新仔らしい薄めの皮がパリっと焼かれて美味。新仔の柔らかさもいいね。

鰻重でも、先日の大ヒネ仔とは全く違う柔らかな肉質。でも噛み締めると、やはり泰正。これで新仔？とも思う。他の鰻の新仔より、味は濃いと思った。

横山さんのトビの新仔鰻、また来るよ！

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2018/12/20 更新

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71回目

2018/12 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- ］
￥8,000～￥9,999

/ 1人

お昼にうな丼

今日は、しばらくこちらに来れなくなる友人を連れて訪問。突然思いついて行ったので、限定10食くらいのうな丼があるかなと思って、並びながら聞いたら、ギリ間に合った。

今日の鰻は、宮崎砂土原の和匠鰻の新仔。次のお客さんで、うな丼売り切れ。

新仔の味と香りを、味わいたいので、ひと口串の地焼きも追加。新仔は柔らかくて、フレッシュな香りがいいね。塩と鮎の魚醤でおいしく頂く。

ついてくるサラダもグランドメニューにあるものと同じドレッシングで、これがまたおいしい。

うな丼は半身を使ってさくっと食べられるのがやはり魅力。

本日の鰻

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うな丼

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お店

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店内

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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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うな丼

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うな丼

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うな丼

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うな丼

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うな丼

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うな丼

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2018/12/17 更新

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70回目

2018/12 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

お隣に鰻ナビ

八重洲はし本へ。本日の鰻は、鹿児島久保のヒネ。初めて食べる養鰻場の鰻。

お隣にNYから来たというphotographer&writerの方が、単品で鰻を味わっている。私の注文は、いつものひと口白焼串と、鰻重のろ。彼は単品をいろいろ食べていくというので、便乗した。

ひと口白焼串で食べると、久保のヒネ仔は、よく育ったしっかりした鰻。

次は、お隣と同じ、うまき、うざく、肝焼き。ここまでお昼に食べたことはないが、ちょっと説明しながらこちらも頂く。

鰻重は、いつもの「ろ」。ヒネ仔が大きいので迫力がある。味もしっかりしている。

こんなこともあるから、英語で鰻の説明くらいできるようにしておかないとだめだな。

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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うまき

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うまき

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うざく

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うざく

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肝焼

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肝焼

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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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2018/12/16 更新

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前の20件
1
2
3
4
5
6
7
8
9
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