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：-

69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

ぬる燗と冬の味覚の旬コース

八重洲はし本で、ひとり飲み。今日は先日出して頂き、とても気に入った花巴の純米樽酒、樽丸のぬる燗でスタート。ごっつ旨いこれ。

先付けは、白子牡蠣百合根。私はほぼ牡蠣を食べないのだが、この牡蠣、水気を抜いて仕上げてあり、牡蠣感がなく、私でも大丈夫だった。白子と百合根と冬の白いものの組み合わせ。

変わり3種は、いつも通り、鰻ムース、ひれ巻、うまき。

次に出た鰻の真薯は、溶けるよう。溶けていく時に鰻を感じる。相変わらず、出汁がすばらしい。

伊達の岩魚と鰻の刺身。岩魚の炙った皮がうまい。鰻の刺身は、今日も〆がきつめ。

続いて、泰正大ヒネ仔と和匠の新仔の白焼。和匠は新仔で、口に入れてかむと香りが出てきて、塩を付けると甘さを感じる。泰正は大ヒネ仔で、口に入れると、いきなり泰正独特の川魚の香りがする。

そして、立派な肝焼に続いて、鰻つくね。久しぶりのつくね。うずらの卵を溶いてつけて。このつくねは、味が濃い。滋養たっぷり。

鰻ざくは、出汁酢を最後まで飲んで。

ここで、西粟倉村の鹿カツとムカゴに白菜。4代目はこだわって調理していて、毎回進化している。もはや鹿と思えない軽さになっている。ちなみに、この鹿カツの公式名称は、葛飾白菜。

お酒は、寺田本家の香取のぬる燗に。まるで寺田本家の奈良漬を飲んでいるような、辛口でぐんぐんくるね。

鰻重は、今日で最後だという泰正の大ヒネ仔。お昼に食べる、ろの鰻重よりワンサイズ小さいと、身の食感が全然違う。

最後に、栗の渋皮煮と柿マスカルポーネに冷煎茶。この大きい栗、どこの栗だろう。デザートにも時間かけてるな。

ぬる燗でほどよく酔いながらの冬の鰻尽くしを堪能した。

お店

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本日の鰻

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日本酒

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樽丸のぬる燗と白子牡蠣百合根の先付け

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樽丸のぬる燗

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白子牡蠣百合根の先付け

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白子牡蠣百合根の先付け

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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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鰻の真薯

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鰻の真薯

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伊達の岩魚と鰻の刺身

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伊達の岩魚と鰻の刺身

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鰻の刺身

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伊達の岩魚

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泰正大ヒネ仔と和匠の新仔の白焼

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泰正大ヒネ仔と和匠の新仔の白焼

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泰正大ヒネ仔と和匠の新仔の白焼

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泰正大ヒネ仔

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和匠の新仔の白焼

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泰正大ヒネ仔と和匠の新仔の白焼

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寺田本家の香取

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肝焼

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肝焼

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鰻つくね

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鰻つくね

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葛飾白菜

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葛飾白菜

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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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泰正大ヒネ仔の鰻重

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肝吸い

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泰正大ヒネ仔の鰻重

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泰正大ヒネ仔の鰻重

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泰正大ヒネ仔の鰻重

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泰正大ヒネ仔の鰻重

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栗の渋皮煮と柿マスカルポーネ

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栗の渋皮煮と柿マスカルポーネ

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2018/12/05 更新

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68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

最終入荷の横山さんの鰻の大ヒネ仔

八重洲はし本で、最終入荷の横山さんの鰻の大ヒネ仔を頂く。

土曜のお昼はとても混んでいる。今日は、4代目がホームにまわってさばいている。

白ワインをもらって待つ。

なんと一品目は蒲の穂焼。初めて食べる連れ共々感動する。皮に囲まれた中に封じ込められた旨味が、じわじわと溢れる。

続いて、蒸しを入れた白焼。サイズは「い」。こちらは蒸しならではの香りから、鰻の味がじんわり広がる。そして、適度にふっくら。そのまま、塩、鮎の魚醤、そして、わさびをつけて、いろいろ食べてみる。

次に、ひと口白焼串。蒲の穂焼き、白焼と食べての地焼きは、また違う香りと食感。

お酒は美吉野醸造の樽丸を出して頂く。色は黄色くて、みりんのような香りがした。

そして、鰻重へ。ああ、ここでも、横山さんの鰻独特の香りがほのかにする。今日だけはお気に入りの追いだれをせずに最後までいくことに。

横山さんの鰻の大ヒネ仔、長く池で滋養を蓄えた1歳半の鰻は、さすがの香りと味だった。

今月後半の新仔が楽しみだ。

本日の鰻

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白ワイン

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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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白焼

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白焼

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白焼

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白焼

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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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鮎の魚醤

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お漬物

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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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肝入赤出汁

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鰻重ろ

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鰻重ろ

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樽丸

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樽丸

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鰻重ろ

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お重の蓋

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栗の渋皮煮と柿クリームチーズ

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2018/12/03 更新

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67回目

2018/11 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- ］
￥8,000～￥9,999

/ 1人

蒸しの入った白焼で横山さんの鰻の大ヒネ仔

八重洲はし本に到着。これから泰正養鰻の横山さんの鰻！開店前でまだ余裕かと思っていたら、来た来た。やはり、昨晩、マツコの番組で紹介された影響が出てきたかな。開店前に6人並んだ。

今日は、マツコも食べた、横山さんの鰻の白焼。地焼きのひと口白焼串をいつも食べているのだが、今日はあえて、蒸しを入れた白焼にしてみた。運ばれてから、しばらく香り続けたこの香りは、蒸しを入れて炙った白焼ならではのもの。やはり、地焼きとはまったく香りが違うのだね。マツコが使った山椒醤油は禁じ手⁉︎だが、そのまま→塩→鮎の魚醤、わさびを乗せてもう一周で堪能。

鰻重は、今日もサイズはろ。ほのかに香りを残し、ほくほくの身が、ほんのり甘いタレと硬めに炊いたご飯と絡んで、口の中で毎口クライマックス。ここまで育った鰻はやはりうまかった。

お店

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本日の鰻

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白焼い

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鮎の魚醤

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白焼い

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白焼い

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白焼い

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白焼い

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白焼い

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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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鰻重ろ

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鰻重ろ

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鰻重ろ

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2018/11/29 更新

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66回目

2018/11 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- ］
￥6,000～￥7,999

/ 1人

横山さんの鰻の大ヒネ仔登場！

八重洲はし本へ。今年一番長く池にいた、泰正養鰻の横山さんの鰻の大ヒネ仔が、今日から土曜日まで入荷ということでお昼に訪問。

まず地焼きのひと口白焼串。まさにひと口めで、めっちゃ濃ーい！泰正独特の川魚の香りがしっかり閉じ込められている。さらに、凝縮された旨味がたっぷり感じられる。これはうまいな。やはり長く池にいて、しっかり旨味をため込んでいたのだね。

鰻重ろは、身が張っていて、おいしそう。これは、タレを控えめにして鰻そのものを味わおう。口に入れると、鰻重になっても、泰正の香りを感じながら最後までいけた。これこそが泰正の魅力といつも思うが、今回はマックスの滋養濃度も堪能。

これは今週はリピート必須だな。

背開きの鰻

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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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赤出汁

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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2018/11/29 更新

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65回目

2018/11 訪問

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

/ 1人

今日はぬる燗で旬コース

ちょっと寒くなって、はし本でひとり飲み。長嶋祐成さん作の鰻を背にして着席。

今日は、自分ではうまくできないぬる燗で通してみよう。お酒は山形の味満る。生もと山卸仕込の純米原酒で雄町のひやおろし。

今日は仕立てが変わって、鰻のムースから。いつもより大判の器で出されると、とても豪華。

次は、私の大好きなぬた。鰻のぬたは〆た鰻を使っているようだ。九条ねぎと合わせるちょっと赤い味噌がまたうまい。

今日の刺身は、伊達の岩魚と妙高ゆきえび。岩魚はけっこう皮目を炙ってある。ゆきえびは塩で〆てある。どちらもおいしい。

揚げたなすと煮びたした鰻は、子供のころに関西で食べた鱧の照り焼きのよう。油通ししたなすもおいしい。

久しぶりのガマの穂焼き。こちらのガマの穂焼は、低温でじっくり焼くので、旨味と脂が中にしっかり残っている。

肝焼き・うまきのお皿。今日の肝は立派で食べ応えあり。やっぱりほんのり苦みがあるのがいいね。

今日のハイライト、西粟倉村の鹿カツ。この鹿はエーゼロで解体したもの。鹿カツのソースは、鰻のタレとcocoromisoにペーストにしたドライレーズンで、いろいろな香りがした。肉質がよいところに、低温で火入れ＋超高温仕上げと、薄い衣。ここまでやるか！そして、添えられていたのは、ビーツで染めた白菜。これにて料理名は、「葛飾白菜」。この洒落た趣向にすぐ気づかなかった私、まだまだだなあ。

お酒を、宮城の綿屋のぬる燗に。特別純米酒、幸之助院殿。こちらはきりっとしていて、すーっとのどにしみこむ感じ。

最後まで飲み干すうざくを経て、お新香が出ると鰻重の合図。

本日の鰻は宮崎の和匠鰻の新仔。今年は和匠の新仔が続くが、とても柔らかくて新仔らしい。新仔の季節はいろいろ楽しみ。肝吸いは、赤出汁に変えてくれたり、気遣いがうれしい。

デザートには、栗の渋皮煮と柿＆クリームチーズ。今日の栗はまたでかいこと。こちらもすばらしい。

今日は仕立てが違って、また違う楽しみ方ができた。冬に向けて、ぬる燗がいいね。

お店

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本日の鰻

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長嶋祐成さん作の鰻

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日本酒メニュー

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味満るぬる燗と鰻ムース

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味満るぬる燗

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鰻ムース

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鰻ムース

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鰻のぬた

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鰻のぬた

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お椀

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せりと香茸と鯉のお椀

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せりと香茸と鯉のお椀

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伊達の岩魚と妙高ゆきえび

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伊達の岩魚と妙高ゆきえび

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伊達の岩魚と妙高ゆきえび

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揚げたなすと煮びたた鰻

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揚げたなすと煮びたし鰻

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ガマの穂焼

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ガマの穂焼

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ガマの穂焼

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肝焼き・うま

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肝焼き・うま

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「葛飾白菜」

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「葛飾白菜」

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「葛飾白菜」

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綿屋ぬる燗

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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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和匠鰻の新仔鰻重

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和匠鰻の新仔鰻重

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赤出汁

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和匠鰻の新仔鰻重

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和匠鰻の新仔鰻重

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和匠鰻の新仔鰻重

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栗渋皮煮と柿クリームチーズ

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栗渋皮煮と柿クリームチーズ

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栗渋皮煮と柿クリームチーズ

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2018/11/17 更新

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64回目

2018/11 訪問

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

/ 1人

鰻職人さんと旬コース

今日は、鰻職人さんと夜の会で訪問。

1階の小上がり席には、長嶋祐成さん作の背開きの鰻が飾られている、というか祀られている。向かいの水槽には、白鰻の池神様、まさにこの空間は鰻神様の世界になった。

今日は、白穂乃香でスタート。最初に鰻の南蛮。やっぱり鰻を使うと、南蛮漬けも一味ちがう。

いつもの変わり3種。初めて食べる職人さんには、鰻ムースは新鮮だったろう。

お椀は、白子と冬瓜。冬の味だね。

刺身は、鰻と岩魚。鰻はしっかりしめられ、岩魚は皮目を炙ってある。

ここで、日本酒に。菊鷹を１合。・

鰻の一夜干しは、本日の鰻、宮崎の佐土原の和匠うなぎの新仔。この一夜干しは、４代目の傑作だと思う。口に入れると広がる旨味はハンパない。

次も、一品。鼈のかき揚げに鼈出汁と鹿カツ。鼈の捌きも４代目の技がすばらしい。鼈の出汁につけて食べるかき揚げは、ここでしか食べられない。

今日はもうひとつ、鹿カツが。この鹿肉は、岡山の西粟倉村産のもの。４代目がいろいろと調理してここにたどり着いたのだろう。肉のうまさはもちろん、仕上げが柔らかい。

次のお酒は、超王禄に。

いつものうざく。この出汁酢がまたうまい。

お新香と骨せんべいが出たら、鰻重の登場近し。今日の鰻重は、泰正、つまり横山さんの鰻。ちょっと入ったものを取っておいてくれたようだ。連れの職人さん、初めて横山さんの鰻を口にして、味が濃いと驚く。今日は幸運だった。

最後のデザート、栗の渋皮煮と柿＆クリームチーズが出てしまったが、まだもう少し飲みたいということで、九条葱のぬたと、佐久鯉の唐あげをお願いする。

九条葱のぬたは、実は毎回食べたい一品。めちゃうま。

そして、初めて食べる佐久鯉の唐あげは、鯉の滋養が伝わる。

今日お連れした職人さんにも今日の料理はびしびし伝わっただろう。鰻と川魚の料理は奥が深い。

お店

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本日の鰻

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長嶋祐成さん作の背開きの鰻

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長嶋祐成さん作の背開きの鰻

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おしながき

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白穂乃香

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鰻変わり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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白子と冬瓜のお椀

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白子と冬瓜のお椀

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鰻と岩魚の刺身

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鰻と岩魚の刺身

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岩魚の刺身

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鰻の刺身

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菊鷹

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一夜干し

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一夜干し

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一夜干し

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肝焼

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肝焼

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サブメニュー

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鼈のかき揚げと鹿カツ

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鼈のかき揚げと鹿カツ

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鹿カツ

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鼈のかき揚げに鼈出汁

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鼈のかき揚げに鼈出汁

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超王禄

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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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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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肝吸

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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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栗渋皮煮・柿とクリームチーズ

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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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佐久鯉の唐あげ

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佐久鯉の唐あげ

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池神様

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2018/11/10 更新

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63回目

2018/10 訪問

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

/ 1人

変化する旬コース

八重洲はし本で旬コース。今日は、はし本ファンの方とディナー利用。

私は萬膳ソーダ割りに。秋になっても、ちょっと暑いと、お湯割りでなくソーダ割りが飲みたい。お連れ様は、白穂乃香。

お通しは、焼き白子。うん？珍しい海のものだな。食べてみると、やっぱりはし本流だ。

変わり3種皿は、鰻ムースがいつもながら秀逸。

お椀は、鱧と冬瓜。ここも鱧と海のもの。初めてこちらで食べるが、鱧と冬瓜は優しく合うね。いつもながら出汁はすばらしい。

お造りは、鰻と岩魚。鰻はいつものように〆たもの。岩魚もそのままではなく、〆てあって、昆布締めのようでおいしい。

ここで、宮崎和匠新仔の一夜干し。新仔は柔らかいのだが、一夜干しで〆ると、味が凝縮されて、とても美味。

お酒を日本酒にしようということになり、菊酔を常温でもらう。

肝焼きをはさんで、次は、松茸と鼈のかき揚げ。つけ汁は、鼈の出汁に、身も入っている。こんな贅沢な出汁汁につけて食べる揚げ物なんて他にないね。4代目の鼈さばきは本当、いつもすばらしい。つけ汁も飲んでしまったよ。

うざくもいつものとおりおいしい。いつものように飲み干す。

お新香が出て、鰻重が出る。今日はお昼もこちらで食べていたのだが、夜の鰻は和匠になったので、全然感じが違って楽しめた。

ここで、くくみをもらって、口直し。

最後に栗の渋皮煮とクリームチーズと一保堂のお茶。渋皮とクリームチーズもよく合うな。

仕上げは、宮崎和匠新仔うなぎの鰻重。デザートは、栗の渋皮煮。

お店

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お店

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本日の鰻

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お品書き

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萬膳ソーダ割り

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焼き白子

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焼き白子

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変わり3種皿

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ひれ焼

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鰻ムース

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うまき

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鱧と冬瓜のお椀

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鱧と冬瓜のお椀

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鰻と岩魚のお造り

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鰻と岩魚のお造り

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和匠新仔の一夜干し

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和匠新仔の一夜干し

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和匠新仔の一夜干し

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菊酔

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肝焼

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肝焼

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松茸と鼈のかき揚げ

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鼈出汁のつけ汁

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松茸と鼈のかき揚げ

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松茸と鼈のかき揚げ

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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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栗の渋皮煮と一保堂のお茶

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栗の渋皮煮

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2018/10/28 更新

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62回目

2018/10 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

和匠と愛知の新仔食べ比べ

今日は、予定のランチではし本へ。白焼とうな丼の組み合わせを頂くことになった。

白焼はごいっしょした方が頼んであって、宮崎和匠の新仔、鰻丼は愛知の新仔だった。

白焼の和匠鰻は、鰻重ろのサイズなので大きい。はし本流の仕上げで、新仔らしい香りがよい。脂の感じが柔らかい。

うな丼にはサラダがつくので、まずはこちらから。

うな丼に半身が乗っている。今日の愛知の新仔は脂の乗りがよい。やはり、池によって鰻の感じも違うのかな。

最後にお吸い物で脂を流す感じに。

同じ新仔でもずいぶん感じが違うものだ。

今日は思わぬ食べ比べになって幸せ。

本日の鰻

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和匠鰻の白焼

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和匠鰻の白焼

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和匠鰻の白焼

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愛知の新仔のうな丼

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愛知の新仔のうな丼

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愛知の新仔のうな丼

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愛知の新仔のうな丼

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2018/10/28 更新

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61回目

2018/10 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- ］
￥2,000～￥2,999

/ 1人

和匠鰻の新仔で限定うな丼

お昼に歩いていたら、うな丼のお知らせを見て、入店。今週食べた鰻が期待と違ったこともあって、なんとなく食べ直しをしたいと思っていた矢先の限定うな丼。

本日の鰻は、宮崎の和匠の新仔鰻。

うな丼は、サラダとお吸い物とセットで出される。

サラダのドレッシングはしょうがが入っているみたい。

うな丼は、半身だが、大きい鰻を使っているので、身が厚くて立派。新仔らしい香りがいいね。新仔なので、ふっくらとしているが、ただふわっとしているのではなく、ぷりっとした食感が残るこの仕上げはやはりはし本ならではのもの。

満足して本当に食べ直しになってしまった。戻るところがあるのはいいものだ。

本日の鰻

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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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サラダ

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お吸い物

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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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2018/10/28 更新

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60回目

2018/10 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

フレッシュな新仔うなぎ

八重洲はし本でも新仔うなぎが毎回入荷している。今日は、愛知の新仔。

いつものように、ひと口白焼串に、鰻重のろ、赤出汁の組み合わせ。

秋になってお昼の混雑も少なくなったかと思いきや、予約の団体も含めて、どんどん来るね。やはり、鰻人気は底堅い。

ひと口白焼串を食べてみると、新仔の香りがフレッシュで、身も柔らかい。これは、この時期の楽しみだね。

この時期から鰻が育っていくのを感じながら食すのがまた楽しみ。

鰻重ろは、鰻はとてもきれい。新仔らしい外観。柔らかい食感も新仔。今日の愛知産は、4代目も言っていたが、とてもわかりやすい新仔らしい新仔だった。

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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赤出汁

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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2018/10/17 更新

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59回目

2018/10 訪問

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

/ 1人

秋の川魚旬コース

八重洲はし本での一人飲み。夏の喧騒もやや静まった。

今日は、川魚がいろいろ入荷しているからと、4代目がイレギュラーなコースに仕立ててくれた。

中村酒造場の甕仙人でスタート。まだまだ暑い日もあるが、はし本の焼酎も衣替え中。中村酒造場の玉露は甕仙人に。でもまだソーダ割り。秋になり、へべすはないけれど、一杯目のこの感じはやめられない。

一品目は、和歌山の子持ち鮎。鮎の苦味をあんで感じるところがいいね。

3種変わり皿は、久しぶりに食べる肝焼がおいしい。甘めのうまきと、鰻ムースもいつもおいしい。

鯉と冬瓜の腕は、毎回言うが、こんな風に鯉の出汁を引き出した椀を他に知らない。

そして、埼玉で育ったさいのホンモロコの炊いたもの。さっぱり炊いて山椒で仕上げ。埼玉でホンモロコを育てているとはなあ。

次に、青森のゴリが登場。このサイズのゴリを南蛮漬にする発想がない。いいなあ、川魚三昧。

今日は川魚が充実しているが、本命もすごい。鰻は宮崎和匠の新仔。一夜干しはヤバイ旨さ。これは、単品メニューで出したらよいのではないかと思うくらい。

お酒は、久しぶりに日本酒にして、島根の天穏馨特別純米を常温でもらう。

茶碗蒸しは、松茸。だが、すっぽんを出汁だけに使った逸品。これって究極の組み合わせ。

ひと口うざくで軽くつなげて、骨せんべいとお新香が鰻重の登場をつげる。

ここで、4代目に奈良漬けの甘口と辛口について聞くと、両方出すので食べ比べて好きな方で飲んでは？ということで、寺田本家の辛口ともうひとつの甘口のものを食べ比べてみた。

鰻重は、新仔らしい柔らかさで、おいしかった。

今日は、川魚と奈良漬けのインパクトが大きかった。

デザートを待ってもらい、奈良漬けと日本酒でしばし飲むことに。

しかも、にごり酒を発見。4代目に聞くと、ぬる燗がおすすめということで、慣れない燗酒。島根の山陰東郷生もと純米にごり酒。ひと口めは甘酒のような感じだが、古酒のような香り。それがぬるくなるにつれて、辛くなっていく不思議。色も古酒だし、これは発見だった。

奈良漬を食べ比べた結果、寺田本家の奈良漬で、山陰東郷のにごりぬる燗と合わせる。これは酔うな、というか酔った。

ひとしきり寄ってから、一保堂の冷茶と栗の渋皮煮で終了。本当にもう秋だ。

本日の鰻

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焼酎

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お品書き

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甕仙人のソーダ割り

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和歌山の子持ち鮎

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和歌山の子持ち鮎

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変わり3種皿

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うまき

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鰻ムース

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肝焼

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メニュー

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鯉と冬瓜の腕

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鯉と冬瓜の腕

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鯉と冬瓜の腕

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日本酒

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さいのホンモロコ

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さいのホンモロコ

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箸置き

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青森のゴリ

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青森のゴリ

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和匠うなぎ新仔の一夜干し

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和匠うなぎ新仔の一夜干し

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和匠うなぎ新仔の一夜干し

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天穏馨特別純米

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松竹と鼈の茶碗蒸し

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松竹と鼈の茶碗蒸し

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松竹と鼈の茶碗蒸し

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ひと口うざく

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ひと口うざく

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骨せんべいとお新香

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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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サイドメニュー

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山陰東郷生もと純米にごり酒

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山陰東郷生もと純米にごり酒

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寺田本家の奈良漬けと山陰東郷生もと純米にごり酒

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寺田本家の奈良漬け

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一保堂の冷茶と栗の渋皮煮

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栗の渋皮煮

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栗の渋皮煮

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2018/10/05 更新

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58回目

2018/09 訪問

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

/ 1人

裏横山さんの鰻の太物で、限定白焼＆特大重

今日は裏横山さんの太物で、限定特大重が5食出ると聞き、八重洲はし本へ。なんと同じように開店時間に合わせてやってきた鰻友と遭遇、いっしょに食べることに。

その鰻友は、なんと白焼から行くという！4代目にお願いして、私も便乗。

初めて一本で見る泰正の太物は、やはりでかい。そして、やはり香りがすばらしい。いつものひと口白焼串のように、塩と鮎の魚醤を出してくれたが、ほぼそのまま食べて香りと旨味を味わった。

しばらく待って、特大重登場。まずお重がでかい。見たことのないサイズ。これはかつての「は」のお重でもない大きさ。

裏横山さんの鰻の特大重は、もう無言になってしまう。最終に近いヒネ仔の旨味は、この時期ならではのもの。

もう1回本当に最後の裏横山さんの鰻が入るチャンスがあるそうなので、また楽しみが増えた。

特大重

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裏横山さんの鰻の太物白焼

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裏横山さんの鰻の太物白焼

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裏横山さんの鰻の太物白焼

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裏横山さんの鰻の太物白焼

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裏横山さんの鰻の太物白焼

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裏横山さんの鰻の太物白焼

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裏横山さんの鰻の太物白焼

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裏横山さんの鰻の特大重

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お重のふた

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裏横山さんの鰻の特大重

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裏横山さんの鰻の特大重

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裏横山さんの鰻の特大重

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裏横山さんの鰻の特大重

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裏横山さんの鰻の特大重

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裏横山さんの鰻の特大重

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裏横山さんの鰻の特大重

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2018/09/27 更新

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57回目

2018/09 訪問

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

/ 1人

裏横山さんの鰻again!

八重洲はし本での裏横山さんの鰻の提供は今週いっぱいと思われるので、もう一度食べておきたいと思い、お昼に行った。11時半を回ると、もう席はいっぱいで、しばし奥で待つ。席が空いて、今日は入口の席に座る。

注文は、いつものひと口白焼き串に、うな重ろ、赤出汁。毎回同じだな。

ひと口白焼串は、かぶりついた時のキュるっとした食感はひね仔のもの。泰正鰻のこの香り、皮と身の間から滲み出る脂の旨味のすばらしさは、他の鰻にはないもの。泰正色を満喫してcomplete。今日は、わさびは、最後にわさびだけ、塩と魚醤をつけて食べたくらい。

そして、裏横山さんの鰻で鰻重ろagain。ここでも、泰正鰻の香りと、ヒネ仔の深い味わいを堪能。今日だけは、好きな追いダレも控えめ。お隣から、この泰正養鰻ってのはうまいね！という声が聞こえる。そりゃそうでしょう、ここまで旨味が凝縮していれば、みんなわかる。

もう1回ヒネ仔が入りそうだが、いつになるかな？

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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うな重ろ

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うな重ろ

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赤出汁

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お漬物

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うな重ろ

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うな重ろ

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うな重ろ

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うな重ろ

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うな重ろ

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うな重ろ

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2018/09/22 更新

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56回目

2018/09 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

1歳半の裏横山さんの鰻

東京に戻って、八重洲はし本へ。裏横山さんの鰻が先週から入荷しているので、これを目指して。

今日は2階席へ。いつものひと口白焼串とうな重ろに赤出汁。

出てきたひと口串は、身がぷりぷりしている感じが見てわかる。泰正ではほぼ最年長で、1年半を池で過ごしたこの鰻。口に入れると、期待どおりの滋養たっぷり感が溢れている。皮と身の間の脂のうまいこと。まさに泰正の香りがいっぱい！

続いて、鰻重ろ。お重を開けると、ここでも鰻がぷりっとしているのが見て取れる。口に入れると、蒸されることで醸し出される香りを感じる。この香りもいいね。やはり、泰正は、香りこそが私には一番のご馳走。

もう1回くらい食べて記憶に留めたい。

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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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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2018/09/19 更新

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55回目

2018/09 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

鹿児島の黒木で鰻重ろ

今日は予定になかったが、鰻友から連絡があり、お昼にピンチヒッターのご要請で出動。昨晩ひとり飲みで行ったばかりだったが、途中で鰻が変わっていたので、今日は、鹿児島の黒木だろうと訪問した。

行ってみると、本日の鰻は黒木とある。

予約してあったので、2階の個室へ。お隣の個室でもややにぎやかに小宴会が行われている。

鰻友はいきなりビール。私は仕事ありなので、スキップ。

注文は、ひと口白焼串と、鰻重ろ、そして赤出汁、鰻友は肝吸い。

ひと口白焼き串が出てくる。初めての黒木。地焼きの白焼は香りがよい。

鰻重ろの蒲焼と比べると、蒲焼はよりほくっとした感じの身で、柔らかい肉質の鰻だ。

ちょっと追いダレをして最後には山椒もかけて仕上げ。

これをお漬物と赤出汁で〆るのがお昼の贅沢。

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＋赤出汁

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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2018/09/15 更新

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54回目

2018/09 訪問

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

/ 1人

旬コース is back!

八重洲はし本で、ひとり飲み。9月になって、旬コースが復活。

飲み物は、玉露のソーダ割り。この一杯目の香りがなんともいえない。

先付けは、和歌山の子持ち鮎。あんと思ったのは、鮎の子だった。苦味の元は何かな？はらわたかな？

続いて、鰻変わり三種皿。定番ながら、鰻ムースのゼリー寄せは毎回おいしい。ひれ巻きもお昼に食べないのでここだけ。うまきもそうだな。

佐久鯉と冬瓜のお椀。この鯉の仕上げは、本当に上手。鯉好きにはたまらない。

そして、鰻刺し。今日の鰻刺しは、比較的柔らかめの仕上げ。口入れると、ほぐれていきながら旨味が伝わる。

飲み物は、久しぶりにホッピーにした。推奨されている3つとも冷やす方法ね。

お初の一夜干し。これは絶品だった。鰻は鹿児島の三栄。表面に染み出た脂のうまいこと。皮目の感じもいいね。

肝焼き。苦味を残した仕上げがやはり江戸前。

今日のお椀は、すっぽんと松茸の玉子豆腐。すっぽんに、ゆきエビも。4代目のすっぽん料理は毎回うまいなあ。

毎度綺麗なうざく。お酢も飲み干す。

鰻重は、鹿児島楠田の鰻。今日は、身がトロッとしている。

最後に、ずんだアイスと一保堂の冷茶。

旬コースはやっぱり楽しい。

本日の鰻

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焼酎メニュー

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コースメニュー

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玉露ソーダ割り

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玉露ソーダ割り

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子持ち鮎

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子も稚鮎

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変わり皿

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うまき

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鰻ムースゼリー寄席

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ひれ焼

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池神様

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鯉と冬瓜の椀

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鯉と冬瓜の椀

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うな刺し

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うな刺し

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ホッピー

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ホッピー

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お重のふた

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一夜干し

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一夜干し

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一夜干し

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肝焼き

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肝焼き

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すっぽんと松竹の玉子豆腐

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すっぽんと松竹の玉子豆腐

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すっぽんと松竹の玉子豆腐

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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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鹿児島楠田の鰻重

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肝吸い

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鹿児島楠田の鰻重

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鹿児島楠田の鰻重

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鹿児島楠田の鰻重

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ずんだアイスと一保堂のお茶

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本日の鰻

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2018/09/13 更新

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53回目

2018/09 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

やっぱり、はし本流

ちょっと久しぶりに⁉︎八重洲はし本へ。1階の小上がりで2人で食事。

関西や山陰、東京でも地焼きが多かったので、はし本流が食べたくなった。

注文は、お昼の定番になっている、ひと口白焼串、鰻重「ろ」、赤出汁。

本日の鰻は、鹿児島の楠田淡水。

最初に出されるひと口白焼串を食べると、ぷりぷりした鰻だ。いつものように、最初はそのまま、次に藻塩、次に鮎の魚醤、次にわさびをのせてもう一度。本当に最後に、わさびに塩と魚醤をつけて食べる。

鰻重「ろ」を開けると、いまさらながらけっこう大きいね。そろそろサイズを「い」にした方がよいかなとはいつも思うのだが、やはりうなぎはこのサイズで食べたい。すると、ご飯を少なめにするしかないな。

やっぱり、この蒸しの加減、焼きの加減、たれの感じ、ご飯の感じ、これらが自分の鰻重のスタンダードになっている。

やっぱりほっとする、はし本流。

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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鰻重ろと赤出汁

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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2018/09/08 更新

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52回目

2018/08 訪問

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

/ 1人

今年最後の夏季特別コース

夏休み明けに八重洲はし本でひとり飲み。札幌の酒屋さんで中村さんの焼酎がすべて揃っていてびっくりした流れで、今日は玉露のソーダ割りでスタート。玉露のひと口目って独特の味がある。

先付は、じゅん菜とゆきえび。ゆきえびにからめているのは、こころみそかな。

はし本定番の3種盛りは、いつもながらうまい有機にらのひれ巻き、小さいう巻き、鰻ムースのゼリー寄せ。

川魚の椀は、鯉と冬瓜のお椀。はし本流の鯉椀は独特で、こんな風に鯉の味がそのまま香る椀を他に知らない。鯉好きにはたまらない。

うな刺しは、今日もしっかりしまっている。夏は〆具合がきつめかな。

これに合わせるのは日本酒と思い、王祿八◯を。このところ焼酎ばかり飲んでいたので、久しぶりの日本酒。さすが王祿はうまいなあ。

随分楽しませてもらった森のうなぎの食べ比べ。このところ天満屋などに出て、ビカーラの活鰻はほぼ最後だという。今の森のうなぎはかなり美味しいので、はし本流の仕上げで食べ比べ続けたかったのだけど。

餌を変えてすっかり上品な仕上がりになった森のうなぎと、食べ比べるのは、鹿児島伊崎田。伊崎田がプリプリなので、コントラストもはっきり。4代目が出してくれた、あわくらメダカ米の焼酎で、味わった。

肝焼、綺麗なうざくはいつも通り。骨せんべいとお漬物が出て、コースの鰻重。

今日の鰻は、鹿児島伊崎田。白焼同様、プリっとした身で食感がいい。鹿児島の養鰻食べ比べも楽しい。

最後に、ずんだアイスと、一保堂の冷茶。

今年の夏季特別コースもずいぶん楽しませてもらった。秋からの旬コースがまた楽しみ。

本日の鰻

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コースメニュー

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日本酒

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玉露ソーダ割り

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じゅん菜とゆきえびの先付

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じゅん菜とゆきえびの先付

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定番3種

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鯉と冬瓜の椀

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鯉と冬瓜の椀

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うな刺し

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うな刺し

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王祿八◯

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うな刺しと王祿八◯

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王祿八◯

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あわくらめだか米焼酎

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森の鰻と鹿児島伊崎田の食べ比べ

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森の鰻

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鹿児島伊崎田

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森の鰻

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鹿児島伊崎田

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肝焼

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肝焼

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うざく

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うざく

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骨せんべいとお漬物

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鰻重

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鹿児島伊崎田の鰻重

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肝吸い

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鹿児島伊崎田の鰻重

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鹿児島伊崎田の鰻重

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鹿児島伊崎田の鰻重

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ずんだアイスと一保堂の冷茶

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ずんだアイス

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一保堂の冷茶

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2018/08/25 更新

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51回目

2018/08 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

お昼に限定うな丼

今日はビジネスランチに2人で八重洲はし本へ。本日の鰻は鹿児島楠田の鰻。

お店に入ると、４台目がうな刺しの仕込をしていた。

まだ早い時間だったので、数量限定のうな丼にしてみた。でも、待ち時間には、いつものひと口白焼串。連れが、こんな味と食感は初めて！と言っていた。そう、この地焼きのはじける脂の旨味が最高なのだよ。

鰻丼は、サラダ、肝吸い、お漬物付き。鰻は半身なので、ボリュームはない。割と早く出るのと、何と言っても1850円という価格がお値打ち。

開けてみると、半身のしっぽの方が丼にのっていた。普段お重ばかり食べているので、たまにどんぶりで食べると、とても新鮮。ご飯が包み込む感じがあるね、どんぶりは。

うな丼は、軽く食べられて、これもランチにはいいな。数量限定だけど。

本日の鰻

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うな丼

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うな刺し仕込み

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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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サラダ

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肝吸い

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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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2018/08/09 更新

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50回目

2018/08 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

公式にはほんとに最後の横山さんの鰻

鹿児島で地焼きの鰻をいろいろ食べて来たが、東京に戻ると、やはりこの江戸前鰻を食べたくなる。

今日は開店時間ちょっと前に行ったら、お弁当を引取る人がもういた。

ひと口白焼串、鰻重ろ、赤出汁のセットは変わらない。

今日のひと口白焼串の鰻は、とても旨味がある。アミノ酸たっぷりという感じ。今日の鰻は宮崎県の山道だったよな。

後で聞いたら、この鰻は横山さんの鰻だった。どうりでうまいわけだ。

赤出汁とお漬物が出て、鰻重ろ登場。

これが公式にはほんとに最後の横山さんの鰻重ろは、前回も感じたように、ふっくらと仕上げてある。その仕上げが今日の鰻によくマッチ。脂ものっているが、適度に落としてあって、くせがない。

横山さんの鰻は、今年は継続的に入荷したので、本当に堪能した。次は、11月の新仔待ちになる。

お店

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店前

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看板

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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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鰻重ろ

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鰻重ろ

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赤出汁

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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鰻重ろ

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2018/08/09 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