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：-

49回目

2018/07 訪問

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

/ 1人

今年最終入荷の横山さんの鰻

土曜日に食べた最終入荷の横山さんの鰻をもう一度食べたくて、お昼に行ってしまった。今日も開店前から人が並び始めていた。

横山さんの鰻は、今年はこれがラスト出荷で、次は新仔が入る季節まで待つことになる。

今日も、ひと口白焼串に、鰻重ろに、赤出汁をお願いする。

ひと口白焼串は、最近はそのまま食べることが多い。鰻の香りが感じられる地焼きは、まずそのまま、次に塩、そして鮎の魚醤といって、さらに塩と魚醤を両方つけて、最後にわさびONというのが私の好きな食べ方。これをやるにはひと口ずつお酒もほしいところだけれど。

鰻重ろが出てきて、しばらく食べ納めとなる横山さんの鰻は、香りも脂の旨味も最高潮。タレを使う蒲焼になると、鰻の香りというのはなかなか感じられないのだけれど、こちらにはそれがある。タレで引き立つ香りもいいもの。

しばし東京を離れるが、戻ってきた時にはもう、横山さんの鰻は残っていないだろうな。

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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ひと口白焼串

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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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48回目

2018/07 訪問

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

/ 1人

台風の中、森のうなぎの蒲焼1本！

台風が今日通り過ぎるタイミングなので、少しは客足がにぶいかと思っていったら、台風来てるっていうのに、こんなに並んでるんかい！と驚く。予約したら、台風だろうと来るのが日本人かな？

今日も萬膳庵のソーダ割りで、じっくり待つ。

しかし、時間もそこそこかかるので、板わさに、お気に入りの奈良漬けをもらう。

板わさは、はし本では初めて頼んだ。なかなかいいもんだ。

奈良漬は、酒が強すぎなくて、うまいんだな、これが。

今日は、はし本にて単品でお品書きに加わった、森のうなぎを蒲焼で食べるのが目的。

森のうなぎは餌を変えてさらに研究中だが、今日の鰻は、餌を変える前のブラウンミールで育ったものだと4代目が教えてくれる。ホワイトミールで育ったものと違い、天然にもよくある川の匂いがちょっとする。

白焼だと香りがよくわかるのだが、蒲焼にしたらどうかな？と思い、今日は蒲焼でお願いする。これを鰻重にする手もあるのだが、やはりこちら本来の鰻で鰻重は食べたい。結果、思った通り、はし本のタレだと、森のうなぎの香りを貫通して感じる。

今日の鰻は大きいので皮も厚いが、肉の旨味はとてもよかった。皮をパリっと焼いて、甘いタレを絡める西日本スタイルが合う鰻かもと思う。深蒸しの白焼では、この鰻のよさがとんでしまう気もする。

昼から飲んでいるところに、4代目が登場して、台風で入荷が心配された今年公式には最終入荷の横山さんの鰻が無事到着しているからと、鰻重をフライングで出して頂いた。鰻重ろ。

最終入荷の横山さんの鰻は大きいが、身は厚くなくしまっている。脂が上品に乗って、まさに横山さんの言葉通り、抜群！これは真に抜の群で、適度に脂が乗った鰻を、4代目は蒸し具合をうまくかえて、ふっくら仕上げているようだ。

最後に玉露のソーダ割りをもらって、土用の昼のみを〆。

本日の鰻

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森のうなぎ

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いり番茶

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萬膳庵ソーダ割りへべす搾り

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奈良漬

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奈良漬

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板わさ

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板わさ

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板わさ

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森のうなぎ蒲焼

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森のうなぎ蒲焼

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森のうなぎ蒲焼

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森のうなぎ蒲焼

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森のうなぎ蒲焼

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森のうなぎ蒲焼

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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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玉露ソーダ割り

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2018/08/09 更新

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47回目

2018/07 訪問

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

/ 1人

夏場のひとり飲みは鹿児島と森のうなぎの食べ比べ

夏場のピークの中、八重洲はし本で一人飲み。壁を見ると、森のうなぎを単品で出すようになったのだね。

もう定番になった萬膳黄麹のソーダ割りヘベス絞りでスタート。先付けは、鰻の南蛮漬。南蛮漬というのは、やはり夏にちょっとひんやり出してもらうのがよいね。

いつもの変わり皿。甘いうまき、旨味凝縮の鰻ムース、そして最近串焼を食べていないので、新鮮なひれ巻き。このぎっしりしっかり巻かれたひれ焼は、これも技が要るんだよね。

飲み物は、Domaine Armand Hurst Pinot Blanc 2016に。このあたりの食事にぴったり。

鮎出汁のじゅん菜椀ウニのせ。4代目は、5年ぶりにウニを使ったという。ふだんは淡水の素材にこだわっているが、何か心境の変化があったのだろう。ウニをのせると夏の涼やかメニューに見える。聞くと、この冷椀の出汁は、100％鮎から抽出したという。なんとさっぱりした夏向きの出汁だろう。こういう手仕事は、さすが。

鰻刺しも夏バージョンに。いつもの魚醤に変えて、今日は辛子酢味噌。鰻刺しの〆もややきつく、よくしまっている。そのままでかみしめると、じわーっとジャーキー的に味が染み出てくる。

ここで、森のうなぎと鹿児島アサヒの食べ比べ。森のうなぎは、新しい餌に変えたバージョン。食べてみると、とても淡白で太刀魚のような感じ。アサヒの方は、浅蒸しでみずみずしく、大きくて脂の乗りもよくて対照的。これは楽しかった。

もう一杯焼酎をと、江戸酎のソーダ割り。麦と芋を使った焼酎はちょっと独特の香り。

ひとり飲み、仕上げはいつもの定番。肝焼、うざく、骨せんべいとお漬物。うざくは夏にはとりわけおいしいね。

ワインももう一杯。Les Debonnaires Cabernet Franc 2015。カベルネフランと鰻の相性はなかなかのもの。ちょうどボトルの切り替えのタイミングで、最後のものと抜栓したてを両方味見させてもらった。

鰻重の鰻は、鹿児島の伊崎田。さきほどのアサヒとは違う鰻とはうれしい。同じ地域の食べ比べなんてありそうでない。

最後にずんだアイス。今日は冷茶もほうじ茶。

今日は肉質の違う鰻3種を味わった。鰻道深し。

本日の鰻

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森のうなぎ

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お品書き

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萬膳黄麹のソーダ割りヘベス絞りと先付け

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萬膳黄麹のソーダ割りヘベス絞り

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鰻の南蛮漬

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鰻の南蛮漬

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変わり皿

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ひれ焼

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うまき

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鰻のムース

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Domaine Armand Hurst Pinot Blanc 2016

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冷椀と白ワイン

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鮎出汁のじゅん菜椀ウニのせ

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鮎出汁のじゅん菜椀ウニのせ

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鮎出汁のじゅん菜椀ウニのせ

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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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うな刺し

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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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森のうなぎと鹿児島アサヒの食べ比べ

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森のうなぎと鹿児島アサヒの食べ比べ

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鹿児島アサヒ

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森のうなぎ

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鹿児島アサヒ

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森のうなぎ

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江戸酎のソーダ割り

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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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うざく

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骨せんべいとお漬物

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Les Debonnaires Cabernet Franc 2015

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Les Debonnaires Cabernet Franc 2015

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鰻重

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お重の蓋

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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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鹿児島伊崎田の鰻重

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ほうじ茶とずんだアイス

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ずんだアイス

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2018/08/09 更新

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46回目

2018/07 訪問

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

/ 1人

大忙しの夏のピークで山道

猛暑の中、大忙しの八重洲はし本へ。この時期は、やはり年間のピークシーズン。話を聞いていると、ご近所の方々ばかりではなく、わざわざ鰻を食べに初めて来ているお客さんが多い。観光客も、場所がら、家族連れで食事をできる場所としても重宝。いずれにせよ、この時期に鰻を食べる習慣は根強い。

今日の鰻は、看板は鹿児島の楠田。注文は、いつものように、ひと口白焼串に、鰻重ろ、赤出汁。

ひと口白焼串は、鰻重を待つ間の時間を埋めて余りある一品。はし本唯一の地焼きで、今日の鰻の調子を見るのも毎回の楽しみ。そのまま食べて、塩をつけて食べて、魚醤をつけて食べて、最後はわさびものせて全部つけて。ついでに、わさびに塩をつけて魚醤もつけると最高なのだが、お酒がほしくなる珍味。

さて、鰻重ろが登場。看板は鹿児島の楠田だったが、アナウンスは宮崎の山道。大きく厚い鰻ではないが、軽めで肉がほつれていく感じ。口の中ででんぶがほぐれていくような肉の感じは、私が最も愛しているタイプで本当においしい。

タレは、夏向き？か、醤油が立っている気がした。

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＋赤出汁

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赤出汁

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お漬物

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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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2018/08/05 更新

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45回目

2018/07 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.0
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥15,000～￥19,999

/ 1人

夏の特別コース

八重洲はし本でひとり飲み。7-8月は鰻屋さんのピークシーズン。夏になると鰻を食べようという人が増えて、昼も夜も店は混む。その期間は、コースは、夏季特別コースのみとなる。

今日は、飲み物は、今出ている4種の芋焼酎で、萬膳→玉露→江戸酎→大和桜のソーダ割りリレーのつもり。

最初は、萬膳庵のソーダ割り。最近のお気に入りの一杯。

真夏の先付は、いつものミニ蕪と青菜の上に、さっと味付けして鰻。夏らしい。

次の定番3種では、ひれ焼が蒲穂焼になっている。久しぶりの蒲穂焼。これは手間がかかっているのだよね。じっくり焼かれた皮がとてもうまい。この旨味は最高。

鰻ムースと甘いうまきは変わらず。

冷椀は、じゅん菜、妙高ゆきえびにライチ。最初、これ何？と聞いたものがライチ。じゅん菜が大きい。

芋焼酎、次は、中村酒造の玉露のソーダ割り。この味も独特だな。

うな刺しは、季節によるものか、かなり〆てあってぎゅっと旨味が出る。マスタードや塩、しょうゆでそれぞれ味も変わる。

そして、森のうなぎの食べ比べ。今日、森のうなぎと食べ比べるは、吉田町の石川さんの鰻。森のうなぎは、餌が変わって第1弾だという。食べてみると、明らかに独特の香りが和らぎ、その分肉の旨味がよくわかった。あとは浅蒸しと焼き加減で、この厚い皮を美味しく食べる技にかかっているかな。久しぶりの石川さんは、鰻重で食べると、口の中でほぐれていく身の食感が好きだな。

ここで、8月の喰いこめかごんまにちなんで、鰻のさつま揚げ。初めて食べたが、さつま揚げに鰻とは考えなかった。

うざくをお酢まで飲み干してたところで、骨せんべいとお新香が出る。

鰻重は、石川さんの鰻。白焼で食べた感じ、身がほぐれる感じの肉質は、初めて食べた時からファンになった。

最近はめったに入らないのだが、お気に入りの鰻のひとつ。

〆の芋焼酎は、先日新宿伊勢丹にも出ていた、大和桜のソーダ割り。大分、飲みなれてきた。

コースの〆は、ずんだアイスと一保堂の冷茶。このずんだアイスは、散りばめられているミントチョコとともに秀逸！

夏期特別コースは、まさに夏を感じさせる涼やかなコースだった。
肝焼は、ぷりぷり。ここで芋焼酎は、江戸酎のソーダ割り。これだけ麦芋。初めてだが、この香り好きだな。

本日の鰻

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夏期特別コースメニュー

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萬膳ソーダ割り

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萬膳ソーダ割り

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先付

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先付

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先付と萬膳ソーダ割り

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定番3種

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蒲穂焼

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鰻ムース

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じゅんさいの冷椀

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じゅんさいの冷椀

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玉露のソーダ割り

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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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森の鰻と石川さんの鰻の食べ比べ

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森の鰻と石川さんの鰻の食べ比べ

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石川さんの鰻

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森のうなぎ

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石川さんの鰻

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森のうなぎ

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肝焼

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肝焼

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江戸酎のソーダ割り

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鰻のさつま揚げ

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鰻のさつま揚げ

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鰻のさつま揚げ

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うざく

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うざく

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骨せんべいとお新香

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石川さんの鰻の鰻重

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石川さんの鰻の鰻重

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石川さんの鰻の鰻重

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石川さんの鰻の鰻重

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石川さんの鰻の鰻重

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大和桜のソーダ割り

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芋焼酎のソーダ割りリレー

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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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2018/07/11 更新

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44回目

2018/07 訪問

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

/ 1人

断食明けに横山さんの鰻

断食明けでかつ人間ドック明けのお昼に訪問。今日は雨だから空いてるのかと思いきや、どんどん2階に人が上がってくる。

注文は、いつものように、ひと口白焼串に、鰻重のろ、そして赤出汁。連れはうな重のい。

横山さんの鰻は、今年はもう少しでラストを迎えるそうだ。

ひと口白焼串は、皮目がしっかり焼かれている。ひと口目の香りは、横山さんの鰻ならではのもの。この香りがたまらなく気に入っている。

しばらく待って、鰻重登場。ぷりっとした食感で仕上げたこちらの蒲焼きは、江戸前では珍しいのかもしれない。ほんのり甘いたれと硬く炊いたご飯の組み合わせも最高。

ふわとろ系の蒲焼きが好きな方には、ちょっと硬く感じるのかもしれないが、これは好みだ。

本日の鰻

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2階

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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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2018/07/06 更新

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43回目

2018/06 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- ］
￥6,000～￥7,999

/ 1人

初夏の味鹿児島の岩崎

人間ドックが近づいてきたので、食事の調整期間に入ったのだが、なかなか思うようにはいかない。散歩で店の前を通ると、鰻を焼くいいにおいに負け、はし本に入店。

それでも、ちょっとは控えようと、鰻重と赤出汁だけ頼んだら、隣の部屋から、「今日はひと口（白焼串のこと）がないわね」って、聞こえてますよ、姉さん方！ということで、いつものパターンに。

今日の鰻は、鹿児島の岩崎。

いつものように、ひと口白焼串を食べ、鰻を食べたあと、最後に残ったわさびに塩をつけて食べるのがおいしい。

鰻重「ろ」を開けると、今日の鰻は、割と身は薄めかな。初夏の鰻で、味はさっぱりとしている。秋の脂がしっかりのったヒネ仔もよいが、あっさりした脂のこの時期の鰻もまたいいものだ。

しばらく鰻に限らず、節制して、また来月来よう。

本日の鰻

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はし本訓

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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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2018/06/27 更新

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42回目

2018/06 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.0
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥15,000～￥19,999

/ 1人

初夏の旬コースで淡水魚料理全開

すっかりハマっている、八重洲はし本でのひとり飲み。今日は夏のコースに変わる前の最後の旬コース。

これまたハマっている萬膳庵のソーダ割りでスタート。

最初は、大分ののんきどじょうの南蛮漬け。どじょうはずいぶん食べていないのだが、今時のどじょうは、においもないし、小骨も気にならなくて、子供の頃に食べたものとは完全に別物。唐揚げがおいしいね、これ。

そして、はし本3点セット。ひれ焼とうまき、そして、いつもながら、この鰻ムースはよくできているんだなあ。味が凝縮している。

続いて、今日の鰻の刺身は、初夏らしくマリネ。こういう食べ方もあるのか。そうだよな、塩で〆ればいろいろ応用できる。玉ねぎもおいしい。

お椀は、妙高ゆきエビと秋田じゅん菜の冷椀。妙高ゆきえびは、富山の海洋深層水で育てたバナメイエビなんだそうだ。まったくノーマーク。じゅん菜は大きくて、つるんつるん。

ここで、森のうなぎを浅蒸しの白焼。今日は、浅蒸しにしてみたと、四代目。ビカーラ独特の風味は、この蒸しでぐっとやわらぎ、食べやすくなった。このくらいの蒸しだと、身はふっくら、やや厚めの皮もしっかり焼いてあって、美味しい。

そして、立派な肝。数が出せないが、ビカーラの肝は、ナマラ美味い。

ここでお酒は、山形のくくみ。大のお気に入りにチェンジ。

続いては、森の大うなぎの揚げ物。冷たいあんに乗せ、長島町のココロミソのもろみが頂上に。ふぐを揚げると風味が増すように、この大うなぎも、揚げると旨味がよくわかる。下にあるあんが、まるで甘酒を飲んでいるような甘いおいしいあん。

次に、飲み干すうざく。今日の鰻は、宮崎の山道。

至福の時はあっという間に過ぎて、香の物が出される。今日は、初めてらっきょうもある。

鰻は、なんと横山さんの鰻の太物。いつものサイズとは、肉質が違うね。これは、別の鰻のようだ。

〆は、四代目の自信作、ずんだのアイス。とても軽くて、食べたことのない食感。聞けば、豆乳仕立て。

今日も堪能いたしました。

お店

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本日の鰻

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焼酎

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のんきどじょうの南蛮

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萬膳ソーダ割り

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萬膳ソーダ割り

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のんきどじょうの南蛮

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のんきどじょうの南蛮

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のんきどじょうの南蛮

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3点セット

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ひれ焼

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うまき

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鰻ムース

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鰻ムース

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妙高ゆきえびとじゅんさいの冷椀

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妙高ゆきえびとじゅんさいの冷椀

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妙高ゆきえびとじゅんさいの冷椀

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秋田のじゅんさい

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うな刺しマリネ

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うな刺しマリネ

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森のうなぎの浅むし白焼

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森のうなぎの浅むし白焼

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森のうなぎの浅むし白焼

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くくみ酒

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くくみ酒

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森のうなぎの肝焼

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森のうなぎの肝焼

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森の大うなぎの揚物

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森の大うなぎの揚物

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旬コースメニュー

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うざく

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うざく

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香の物

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玉露ソーダ割り

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横山さんの鰻太物の鰻重

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横山さんの鰻太物の鰻重

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横山さんの鰻太物の鰻重

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横山さんの鰻太物の鰻重

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お重とお椀

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ずんだアイス

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ずんだアイス

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ずんだアイス

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2018/06/23 更新

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41回目

2018/06 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- ］
￥6,000～￥7,999

/ 1人

初・鹿児島の大和

今日は友人とその連れと3人で、お昼に予約。2階の掘りごたつ席で。お昼と言えども、けっこうな予約があって、お座敷はフル、事実上、1階の席に並んで入る状態になっている。鰻の高騰と言うけれど、これだけ予約が入るというのは、ここだけの話なのか、駆け込み需要なのか。

予約で、ひと口白焼串と、鰻重をお願いしておき、揃ってから、お椀だけ選んでもらうのはいつもの通り。

今日の鰻は、鹿児島の大和でお初。ひと口白焼串は、鰻重が仕上がるまでの時間を過ごすのに、かかせないアイテム。もともと肝にはそれほど執着がないので、むしろ白焼を食べたいのだが、いわゆる白焼半身はお酒なしの昼には多すぎるし、という状況にぴったり。

それに、こちらで唯一地焼きで出しているのがこの白焼串。これから食べる鰻重の鰻を地焼きで食べられるのがうれしい。その鰻の味と香りを蒸す前に感じられるからだ。

今日の鰻は、割りとあっさりしている。

鰻重は、私は「ろ」。お重を開けると、鰻が大きい。食べてみると、地焼きよりもよしあっさり感じる。脂があっさりしているのだね、これは。

お椀は、最近、肝吸いではなく赤出汁に。これとお新香のおいしさで〆る。

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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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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お重

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2018/06/22 更新

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40回目

2018/06 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- ］
￥6,000～￥7,999

/ 1人

お昼予約で鹿児島の黒匠鰻

珍しく今日は4人だったので、予約をして八重洲はし本へ。ひと口白焼串と鰻重を予約して、着いたら、吸い物だけ決めることにしておいた。

3人は鰻重のろ、1人は鰻重のい。サイズは、ろが200ｇ、いが150ｇ。吸い物は、肝なしの赤出汁にした。

ひと口白焼串は、地焼きで、いっしょに出される、塩、あゆの魚醤、わさびをそれぞれ、あるいは合わせたりして頂く。江戸前のお店で地焼きを食べる機会はないから、この串焼きは貴重。だから、最近はいつもオーダーしている。

本日の鰻様は、鹿児島の黒匠で、私はお初。お重いっぱいに大きな鰻。食べてみると、割と淡白に感じる。脂は割と控えめな感じがする。こういう鰻もおいしい。

いつものように追いだれをして、最後のふた口分には山椒をかけて完食。

1階に降りると、常連の鰻友がいて、しばしお話した。

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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赤出汁

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鰻重ろ

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鰻重ろ

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2018/06/06 更新

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39回目

2018/06 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.0
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥3,000～￥3,999

/ 1人

初鰻弁当

今日はたまに会うのでお土産にと思い、お昼に鰻弁当いを2つ頼んでおいた。ちなみにひとつは自分ち用。

19時ピックアップでお願いしていたが、待ち合わせ時間が繰り上がり、電話して聞くと、繰り上げOKということで、取りに向かった。初めてのお弁当で、珍しいと言われたが、我ながら、はし本の鰻弁当をおみやにするなんて、気が利いていると思ったのだけど。

無事ひとつは渡して、もうひとつは家に持って帰った。本当はすぐに食べるのがおいしいのだろうけど、翌朝に家族が食べることに。

食べた感想を聞くと、さっぱりしていて、とてもおいしいという。鰻は楠田だと思うが、ぷりっとしていて、ご飯もOK。

一列もらってみると、やっぱり冷めてもおいしい。たれをかけると蘇る感じ。さすがは、はし本の鰻弁当。

本日の鰻

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鰻弁当い

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鰻弁当い

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鰻弁当い

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鰻弁当い

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鰻弁当い

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2018/06/02 更新

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38回目

2018/05 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.0
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥15,000～￥19,999

/ 1人

白魚・鯉・森のうなぎ・横山さんの鰻全開！

ひとり飲み@八重洲はし本。今日も1階の小上がり。このところ、この小上がりに座られるお客さんとは何らかお話している。今日は、函館からいらしたご夫婦。漬物が全部食べられないので、どうぞと。北海道はそもそも鰻を食べる文化ではないので、札幌でも専門店が少ないのだが、函館も天ぷら屋さんがやっていたりとかで、デパートなどの物産展でたくさん買ってくるのだと話されていた。柔らかくておいしいとお二人が鰻重を食べているのを見守って、こちらはひとり飲みスタート。

今日から登場の黄麹の萬膳庵をソーダ割り。萬膳は、麹の違う品種を順番に出していくそうで、楽しみ。飲んでみると、ふわっとした感じで、四代目の言うようにチェイサーのように飲めてこれは危険だ。実際、そうなるのだけど。

最初の一品は、十和田湖の白魚の昆布締めのナムル。なんて一品だ！白魚を普通昆布締めにするか？このねっとり感、なかなかお酒に合うね。旨味もあってうまい。

続いていつもの３品。いつも感心する鰻ムースの旨味。口の中で広がるやはり旨味だな。ヒレ焼きもしっかり巻かれ、焼もしまっている。うまきはちょっと甘いのが特徴

そして、佐久鯉のお椀。今日のは出汁がすごい。鯉の脂も感じるお汁で、毎回少しずつ感じが違うな。

ここで、大和桜のソーダ割りをチェイサーに、ドイツのリースリングにチェンジ。飲んでみると、大和桜は、萬膳とはずいぶん味が違う。おそらく、こちらがスタンダードな味だろう。

そして、リースリングとあったSchmittのワインは、ちょっとリースリングっぽくない。常温に近い温度で出しているせいもあるが、あれっと思い、四代目に聞いてみると、ミューラー・テゥルガウだという。ドイツのSchmitt Muller-Thurgau 2016だったね、なるほど。

続いて、よく締められた鰻の刺身。このところ、以前より〆ているのか、やや硬めの食感を出している。肝焼きもいつもきれい。

ここで、森のうなぎと横山さんの鰻の食べ比べ。森のうなぎは、どんどん進化していて、あの川の水を飲んでいるような独特の香りはかなりおさえられている。さすが、ベンチャーは、フットワークが軽い。どんどん餌も水も改良しているそうだ。脂の感じはまだ淡白だが、もう地焼きで食べてジャポニカじゃないとわかる人は少ないのじゃないかな。ビカーラのくせを残していくか、ジャポニカの代用にするかの分かれ道になるのではないだろうか。

横山さんの鰻との食べ比べは、一番きついハードル。この香りと旨みをそなえた鰻はダテじゃない。横山さんの鰻の地焼きは、私にとっては最高の贅沢で、この瞬間はたまらない。

椀ものはまたびっくりの一品。鰻の揚げもののセンターはベビーコーン。しかも上には、ベビーコーンのひげ。このひげが美味しくて、しかも鰻に合うなんて。あんの美味しさはもちろんのこと、添えられた揚げズッキーニも美味ね。花ズッキーニのような感覚。

お酢まですべて頂くうざくを挟んで仕上げは、横山さんの鰻の鰻重。この味と食感は、やっぱさすがだわ。

このすごい鰻重の余韻を残している状態で最後に飲むのは、フランスのLes Debonnaires Cabernet Franc 2015。カベルネ・フランがまたよく合うな。

今月で最後かな、特製柏餅。何度か頂いたが、おいしかったな。

やめられないひとり飲み。芋焼酎をチェイサーにワインを飲んだらまわるまわる。芋焼酎は、鹿児島萬膳黄麹に大和桜と飲んだので、次回はもうひとつも。いつも日本酒だったけど、ワインの鰻に合う飲み方がわかったような気がした。

焼酎メニュー

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お品書き

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萬膳庵のソーダ割り

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萬膳庵のソーダ割り

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十和田湖の白魚の昆布締めのナムル

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十和田湖の白魚の昆布締めのナムル

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3店盛り

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旨き

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ひれ焼

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鰻ムースのジュレ

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鰻ムースのジュレ

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ワインメニュー

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佐久鯉のお椀

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佐久鯉のお椀

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佐久鯉のお椀

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鰻の刺身

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鰻の刺身

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鰻の刺身

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Schmitt Muller-Thurgau 2016

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Schmitt Muller-Thurgau 2016

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大和桜のソーダ割り

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大和桜のソーダ割り

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森のうなぎと横山さんの鰻の食べ比べ

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森のうなぎと横山さんの鰻の食べ比べ

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森のうなぎ

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横山さんの鰻

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横山さんの鰻

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森のうなぎ

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肝焼

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肝焼

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鰻のベビーコーン巻き揚げの椀

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鰻のベビーコーン巻き揚げの椀

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うざく

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うざく

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香の物

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横山さんの鰻の鰻重

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肝吸い

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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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Les Debonnaires Cabernet Franc 2015

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柏餅と一保堂のお茶

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柏餅

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一保堂のお茶

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2018/06/02 更新

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37回目

2018/05 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

ご無沙汰の石川さんの鰻

今週、月火水には、石川さんの鰻だと聞いてお昼に訪問。吉田町石川さんの鰻は、今年まだ2回目。

4月から、オーダーしてから最短25分で着丼なので、ひと口白焼串を頼む。鰻重は「ろ」

ひと口白焼串は、地焼きなので、鰻が変わると、食べたい一品。その鰻の味がストレートにわかるし、何より地焼き好きの私にはたまらない。そのまま食べて、塩をつけて、塩にわさびをつけて、鮎の魚醤をつけて、そして最後は、塩をつけてから魚醤につけて、完食。

石川さんの鰻は、横山さんの泰正オーガニック鰻と比べると、香りは強くない。

鰻重のろは、200g。今日の鰻はけっこう大きい。

ひと口食べると、この身のホクホク感、これが石川さんの鰻の特徴だと思う。やっぱりいいね、これ。

今年は横山さんの鰻がコンスタントに入って、それはとてもうれしいのだけど、その分他の鰻を食べていないな。そんな中、なかなか石川さんの鰻に出会わないけれど、横山さんの鰻を神棚にあげておくとすると、こちらで出会った鰻の中では一番お気に入りの鰻。

本日の鰻

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オーダーの手引

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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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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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2018/05/21 更新

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36回目

2018/05 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.0
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥15,000～￥19,999

/ 1人

森の大うなぎと横山さんの鰻

はし本では、季節の淡水の食材で飲みながら、鰻が仕上がるのを待つというのが流儀。夜の旬コースでしか味わえない川魚料理は、川魚好きにはたまらないものがある。

今日は、日本酒をすすめてもらって、1人でゆっくり楽しもうと開店時間に訪問。

先付けは、富士の大岩魚の炙り、長島町のココロミソ添え。富士の虹鱒を炙って酢で〆たものがとてもおいしかったが、この大岩魚も食感が違って、炙った皮がおいしい。

お酒は、四代目にまかせて、最初は、広島の賀茂金秀の純米吟醸。グラスでもらったら、このグラスがまた素敵だね。外側のが内側に満たしたお酒に映って滲んで見えるところがね。このすっきりした日本酒、おいしい！

前菜3種は、甘いうまき、鰻のムースのゼリー寄せ、ひれ巻。コースの定番。

次のお椀は、鯉こく。ごぼうの香りがよくて、鯉の独特の香りとよく合う。

お酒は、会津娘無為信の常温。さきほどのキリっとした冷酒からほんわりした感じになる。

そして、実は今日楽しみにしていた、鰻のぬた。ぬたが大好きな私は、はし本で初めぬたを食べた時、九条ねぎをわかめのように感じたのが印象的でファンになってしまった。しかも、今日は、鰻のぬた、さらに今日は、ビカーラ・バージョン！このビカーラは森のうなぎだが、〆て使っているのかな。身がしまって、焼いて食べた時とはまったく別の食感を味わえた。

ここで、今日は、森の大うなぎと横山さんの鰻の食べ比べ。横山さんの鰻は、新仔から食べているが、また一段成長した感じがわかる。皮と肉の間の脂がうまい。横山さんの鰻を地焼きで食べるチャンスがあったら、おすすめの食べ方。何もつけずに鰻を口に入れ、鰻の香りを感じてから、わさびを鮎の魚醤にちょいづけして、口に入れる。この時広がる香りが最高。

森の大うなぎは、食感も独特。大うなぎは元々大きいし、肉も硬め。小骨もけっこうある。

ここでお酒を菊姫ぬる燗に。これに合わせるは、煮物と聞いていて、出たものは想像外。鰻とコシアブラのかき揚げを、葉山椒と天豆のあんにからめて、底にはとろろ。かき揚げだけでもおいしいが、あんがまたうまい。これは、今まで食べた中でも秀逸な一品だな。

肝焼きをはさんで、鰻のつくね。鰻のつくねと思って食べても、想像以上に濃厚。

ここで、口直しのように、うざく。もちろん、お酢もすべて頂く。

いよいよ、横山さんの鰻で鰻重。見た目にもぷりっとしていて、今日はとろみを感じるうまさ。また成長を感じた。

最後に、柏餅と一保堂のお茶で〆。

ここで四代目が、横山さんの鰻と西粟倉村の森の大うなぎを見せてくれた。どちらも超元気。

今、はし本で扱っている、西粟倉村の森のうなぎと大うなぎ。前回、森のうなぎことビカーラ種を、今回、森の大うなぎことオオウナギを地焼きで出して頂いた。食感を別として、この2種に共通する独特の香りは、私のような奇特な川魚好きにはウケるが、メインでおいしく食べる人は、おそらく少ないだろうという。蒲焼きだと、四代目が言う通り、この感じはマスクされるし、吉祥寺の志乃ざきで食べたが、蒸すとかなり食べやすい。でも、その分、かなりパサッとしてしまう。今、この鰻の特徴を舌で感じるには、はし本のような食べ比べがわかりやすく、それも養殖鰻のエース級との比較で際立つ。この味と香りは、餌によるところが大きいようだが、生産者は、よりうまい鰻を目指して、餌を変えてトライされているとのこと。西粟倉村でのこの取り組みには前から注目していて、ベンチャーのフットワークの軽さで森のうなぎが進化していくのを、味と香りで感じたいし、応援したい。私は今の森のうなぎの香り、好きだけどね。

本日の鰻

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富士の大岩魚の炙り

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富士の大岩魚の炙り

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賀茂金秀純米吟醸

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賀茂金秀純米吟醸

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前菜三種

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うまき

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鰻ムースのゼリー寄せ

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ひれ巻

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おしらせ

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鯉こく

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鯉こく

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鯉こく

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会津娘無為信の常温

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会津娘無為信の常温

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鰻ぬた

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鰻ぬた

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鰻ぬた

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鰻ぬた

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森の大うなぎと横山さんの鰻

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森の大うなぎと横山さんの鰻

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森の大うなぎ

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横山さんの鰻

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肝串

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肝串

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鰻とコシアブラのかき揚げ葉山椒と天豆のあん

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鰻とコシアブラのかき揚げ葉山椒と天豆のあん

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鰻とコシアブラのかき揚げ葉山椒と天豆のあん

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鰻とコシアブラのかき揚げ葉山椒と天豆のあんと菊姫ぬる燗

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鰻つくね

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鰻つくね

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うざく

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うざく

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Newワイン

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横山さんの鰻の鰻重

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肝吸い

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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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横山さんの鰻の鰻重

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森の大うなぎと横山さんの鰻

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森の大うなぎと横山さんの鰻

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森の大うなぎと横山さんの鰻

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柏餅と一保堂のお茶

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柏餅

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柏餅

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2018/05/12 更新

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35回目

2018/04 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

毎回旨味が増す横山さんの鰻

今日は、ぜひ一度はし本の鰻を食べたいと前から話していた方と待ち合わせて、13時ちょっと前に入店。1階の小上がりに着席。

鰻はもちろん、横山さんの鰻の入荷に合わせてやって来た。

4月からじっくり30分弱かけて仕上げるように変わったので、串を2本お願いする。地焼きのひと口白焼串と、肝入りのひれ焼。

ひと口白焼串は、地焼きなので、横山さんの鰻の滋養分がよくわかる。串を抜くときのからみつくような感覚がいいね。皮目もばっちりおいしい。いっしょに出される塩と、鮎の魚醤がまたうまい。この組み合わせは最高だ。

次に肝入りのひれ焼。このひれ焼は、ニラを巻いていないので、ひれのみ。初めて食べると、このひれのえんがわチックな脂の感じに驚く人が多い。

そして、鰻重ろが登場。おっ、これは新しいお重だ。黒塗りに、日本橋の擬宝珠（ぎぼし）の絵。これは素晴らしい。

お重を開けると、立派な鰻が。横山さんの鰻は、だんだん大きくなってきた。そして、毎回、旨味が増していく。お連れ様は、こんな美味しい鰻は食べたことがないと言った。なんたって、今日は最高の鰻と最高の技だからね！

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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肝入りひれ焼

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肝入りひれ焼

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鰻重ろ

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新しいお重

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新しいお重

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鰻重ろ

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赤出汁肝入り

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横山さんの鰻

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横山さんの鰻

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横山さんの鰻

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横山さんの鰻

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横山さんの鰻

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横山さんの鰻

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2018/04/28 更新

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34回目

2018/04 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.0
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥8,000～￥9,999

/ 1人

横山さんの鰻と森のうなぎの食べ比べ

横山さんの鰻こと泰正オーガニック鰻と、岡山の西粟倉村の森のうなぎの食べ比べをコースで出すと聞き、4代目に聞いたら、旬コースで出すという。相談して、早い時間に行って、ショートコースで地焼きの食べ比べを用意して頂くことになった。

飲物は白穂乃香にして、最初は、富士の虹鱒の炙り酢じめ、長島町のココロミソ添え。富士の大岩魚が終わって、今日は虹鱒。炙ってからお酢で〆、ココロミソを添えたもの。さっぱり仕上げて、味噌で香りを出している。

続いて、佐久鯉のコンソメ。こんなんありか？鯉の出汁とは思えない味。

そして、鰻のぬた。九条ねぎのぬたがおいしいのだが、これもおいしい。ここまでで帰ってもいいくらい、川魚好きにはたまらない内容。

次は何かなと思っていたら、いきなり、今日のメイン登場。横山さんの鰻と森のうなぎの地焼きの食べ比べ。

ショートコースでこれがメインなので、ピースも大きめで出して頂いた。横山さんの鰻は、いつも、川魚らしいとてもよい香りがする。森のうなぎは、ビカーラ種で、太くて見ためも上からみると、カムルチーのよう。食べてみると、どこかの川の水を飲んでいるような、独特の香りがある。ビカーラ種の肉質は柔らかくて、皮も厚めで、ジャポニカ種のものとは全然違うし、これは好きか嫌いかどっちかだろう。ジャポニカを食べ慣れた日本人にとってのメインプレイヤーとは違うかもしれない。でも、私はおいしく頂きました。

森のうなぎの肝焼きは、肝自体がとても大きくて、これはレバー部分が味もねっとりしていて特別。

定番のうざくは、お酢まで飲み干して完食。骨せんべいとともに、山椒のジンを出して頂く。ハーブ系のリキュールが好きな私にはぴったりの香り。

さて、ここで終わってもよいくらいの内容だったが、鰻重も出るという。そして、横山さんの鰻の太物で鰻重登場。お重を開けると、これは立派な太物。身が厚い。しかもさっぱりと仕上げて頂いたようで、香りも肉質もよくわかって、堪能。先週の横山さんの鰻を凌ぐぷりぷりさに幸せを感じる。‬

最後に、柏餅で終了。

いつもの旬コース通り、川魚のいろいろな旨さを味わいながら、今日は、ジャポニカの最高レベルの品質の横山さんの鰻と、ビカーラ種の森のうなぎを食べ比べるという、とても珍しい食べ比べに参加できて楽しかった。

本日の鰻

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旬のお料理と肴

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富士の虹鱒の炙り酢じめ

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富士の虹鱒の炙り酢じめ

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佐久鯉のコンソメ

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佐久鯉のコンソメ

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鰻のぬた

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鰻のぬた

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横山さんの鰻と森のうなぎ

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横山さんの鰻と森のうなぎ

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横山さんの鰻

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森のうなぎ

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横山さんの鰻

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森のうなぎ

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横山さんの鰻

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森のうなぎ

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森のうなぎ

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森のうなぎの肝焼

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森のうなぎの肝焼

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森のうなぎの肝焼

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うざく

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うざく

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骨せんべい

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骨せんべい

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山椒のジン

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山椒のジン

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お重とお椀

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横山さんの太物鰻の鰻重

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横山さんの太物鰻の鰻重

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横山さんの太物鰻の鰻重

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横山さんの太物鰻の鰻重

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横山さんの太物鰻の鰻重

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かしわ餅

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かしわ餅

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2018/04/21 更新

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33回目

2018/04 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.0
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

横山さんの鰻で串コース！

なんと横山さんの鰻が入荷中に2日連続で夜来る機会があり、とてもラッキー。4代目も忙しく、今日のお昼から、横山さんの鰻の看板が置かれた。

今日は4人の会。おそらく間違いなく鰻のコースなんて食べたことないはずだ。

ビールは白穂乃香で乾杯。

・季節の先付：うなぎとミニかぶを合わせた先付。
・前菜二種盛：ニラと巻いたヒレ焼きに、鰻ムースゼリーよせ。ヒレ焼きも鰻ムースも初めての人ばかりで驚かれる。
・川魚のお椀：今日は、佐久鯉のお椀。塩味だけと思うようなシンプルなお椀。鯉の身がおいしい。
・うな刺：これも初めて食べる人にはびっくりのひと品。昆布締めのような食感で鰻とは思えないだろう。
・ひと口白焼串：今日一番楽しみにしていたひと品。唯一蒸さない地焼きで食べる横山さんの鰻。地焼きもみんな初めて食べたようで、こんなにおいしいんだという声が。それはそうでしょう。焼きももちろんだが、鰻が違うんだから。皮をしっかり焼いてあって香りもよい。

ここで、日本酒に切り替え。辛口が好みということになり、ねえさんに頼むと、4代目に聞いてくると言って、出してくれたのは、鳳凰美田の温め酒燗。生もと仕込の純米吟醸酒で、常温で飲む酒という。ワインのように開く感じ。

・肝焼き：肝焼きは、今日も食べよい。
・うなぎのつくね串：これも珍しい。鰻でつくったつくね。鶏のつくねのように卵をつけて。
・うざく：昨日と同じように、お酢まで全部消化。
・骨せんべいと有機野菜の香の物：お重に残したいといつも思うが、お酒とともに消える。
・鰻重：今日は前回にもまして、鰻のプリプリ感が際立つ。東京でこんなプリプリの蒲焼は、お目にかかれないだろう。これは、横山さんの鰻の肉質と、はし本流仕上げの賜物。
・肝吸：肝吸は〆。
・柏餅と一保堂のお茶：柏餅を2日連続もプチ贅沢。鰻屋さんで柏餅は想定外だろう。

という具合で、今日ご一緒した皆さんには、異次元の鰻料理だったはず。

横山さんの鰻

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お知らせ

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お品書き

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白穂乃香

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先付

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先付

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前菜二種盛

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ひれ巻

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鰻ムースゼリーよせ

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佐久鯉のお椀

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佐久鯉のお椀

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うな刺

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うな刺し

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うな刺し

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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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鳳凰美田温め酒燗

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鳳凰美田温め酒燗

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肝焼

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肝焼

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うなぎのつくね串

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卵

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うなぎのつくね串

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うなぎのつくね串

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うざく

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うざく

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骨せんべいと有機野菜の香の物

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有機野菜の香の物

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鰻重と肝吸

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鰻重

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鰻重

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鰻重

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一保堂のお茶

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柏餅

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柏餅

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2018/04/12 更新

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32回目

2018/04 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.0
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥15,000～￥19,999

/ 1人

泰正オーガニック改め、横山さんの鰻で旬コース

泰正オーガニック鰻が、「横山さんの鰻」に改名して最初の入荷。今日明日と連ちゃんで夜の会があり、とてもラッキーなタイミング。

最近は普通の夜の時間に出かけられなかったので、こちらも久しぶりの夜の会。お昼も最近は、ひと口白焼串と鰻重の組み合わせで、これで十分満足なのだが、夜のコースでなければ味わえないのが、4代目渾身の川魚料理。そこで、今回は、旬コースを2人でお願いした。

飲物は、これも最近始まったワインで、Domaine Armand Hurst Pinot Blanc 2016をボトルでお願いした。さっぱりした口当たりのピノ・ブランで、これなら魚料理によく合う。

・旬の先付：ミニかぶに鰻を合わせたもの。
・前菜三種盛：ひれ巻、うまき、鰻ムースゼリーよせ。この3種盛でしばらく飲める。ひれ巻はニラもおいしく、うまきはちょっと甘め。鰻ムースゼリーよせは、鰻の養分をとじこめたようなムースがうまい。
・川魚のお椀：鯉かな？と思ったら、今日はお初の鮎のお椀。一夜干しの鮎に、出汁も鮎。とてもぜいたくな鮎づくしのお椀で最高においしい。
・うな刺：これこそコースの花形。塩で〆たうな刺は進化しているようだ。この食感と味、食べなければわからない。
・うなぎ焼き物：うれしい蒲の穂焼き。時間をかけて焼かれたこの焼物は、連れも絶句するおいしさ。ほっくりした身もおいしいが、何と言っても皮が好きな私にはたまらない一品。
・肝焼き串：ていねいに仕込まれた肝焼は言うことなし。
・鉢物：揚げた鰻に季節の山椒たっぷりのあんをかけたもので、お初。これは、山椒好きの私には最高のあんだった。
・うざく：はし本スタンダードのうざくは、きゅうりと鰻の食感を楽しんだら、お酢も最後まで飲む。
・骨せんべいと有機野菜の香の物：お昼のお漬物とは奈良漬け以外は違うので、これも楽しみ。

ここで、55ホッピープレミアムを注文。公式推奨の3冷。ホッピー、焼酎、ジョッキを全て冷しておいて、氷を入れない。これは初体験。なかなかいいかも。

・うな重：横山さんの鰻の蒲焼き登場。新仔から食べているが、回を重ねるごとに旨味が増している感じ。お昼にろの重でもう一度食べたいな。
・肝吸：出汁のおいしさが〆にぴったり。
・デザート：道明寺を食べそこなったのが残念だったが、今日は柏餅。これもお初。私は皮ごと食べてしまう。
・お茶：言わずと知れた一保堂のお茶。連れはお茶をたしなむ人なので、一保堂にすごく反応。

久しぶりに、鰻を含めた川魚料理を堪能した。コースでなければ食べられない4代目の料理が満載だった。

お店

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本日の鰻

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Domaine Armand Hurst Pinot Blanc 2016

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Domaine Armand Hurst Pinot Blanc 2016

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お通し

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お通し

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季節の先付

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うまき

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ひれ巻

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鰻ムースゼリーよせ

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旬コース

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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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うな刺し

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うな刺し

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うな刺し

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がまの穂焼

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がまの穂焼

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がまの穂焼

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肝焼

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肝焼

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鰻の山椒あん

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鰻の山椒あん

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鰻の山椒あん

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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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ホッピー

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ホッピー

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ホッピー

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鰻重と肝吸

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肝吸

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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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柏餅

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柏餅

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柏餅

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柏餅と一保堂のお茶

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一保堂のお茶

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2018/04/12 更新

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31回目

2018/03 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

新メニューでうな重ろ

4月に入ってはじめてのはし本。前回はじめてうな重の「い」を頼んだので気付かなかったが、若干メニューが変わっていた。うな重は、以前は、「い」が1匹、「ろ」が1.5匹、「は」が2匹とあったのだが、今回の変更で、「い」「ろ」のみとなって、「い」が150g、「ろ」が200gとなった。うな丼は120gになり、毎日ではないが、半身丼なども出ることがある。

今日は、新しいメニューの「ろ」に肝吸い。

その前に、ひとくち白焼、肝焼も出してもらった。肝焼は、しっかり焼かれて、味が凝縮している。

ひとくち白焼は、いまや必須メニューで、私の大のお気に入り。地焼きなので、うなぎの味をそのまま味わえるのはもちろん、皮目をしっかり焼いているので、この皮の感触がまたおいしい。

さて、うな重登場。お重を開けてみると、縦に3枚並んでいた旧「ろ」のうな重の姿はなく、横に1匹並んでいる。

今日のうなぎは、お店に入った時には、鹿児島横瀬となっていたが、すぐ切り替わって、宮崎佐土原の和匠うなぎ。この和匠うなぎは、お気に入りのひとつで、この季節は身がほくほくしていて柔らかく感じる。

相変わらず、はし本のたれは抜群に自分に合う。つい、追いだれしてしまう。

お漬物を後半に大事にとって、肝吸で〆。今日は自分へのプチ褒美で訪問したが、大鰻足。

本日の鰻

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新メニュー

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新メニュー

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肝焼

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肝焼

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肝焼

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ひとくち白焼

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ひとくち白焼

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ひとくち白焼

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ひとくち白焼

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うな重ろ

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肝吸

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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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本日の鰻

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2018/04/08 更新

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30回目

2018/03 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- ］
￥4,000～￥4,999

/ 1人

泰正オーガニックの真骨頂

今週は、泰正オーガニック鰻が毎日入荷すると聞いていたが、突然、新燃岳が噴火し、出荷ができなくなった日もあった。そんな中、この日は、新燃岳の噴火をくぐり抜けて八重洲に到着した3月の泰正オーガニック鰻をお昼に頂いた。

ひとくち白焼串と鰻重（い）、肝吸いをお願いする。

ひとくち白焼串は、ぷっくりと身が厚く、口に入れると、一層、滋養分を増したように感じる。いつものように、そのまま、塩、鮎の魚醤をつけて。どう食べてもうまい。これは鰻重に次ぐお気に入りメニューだな。

そして、ひれ焼も出してもらう。今日のひれ焼は、にらと巻いていない、ひれだけの巻だった。

鰻重登場。はし本のタレは‪鰻の風味を殺さないので、最後のひと口まで泰正ワールドを感じることができる。

ただ、初めての（い）サイズは、‬鰻の大きさに比べてご飯が多く感じた。いつも（ろ）を食べているので、鰻とご飯のバランスが違うとちょっと違和感なのかな。そして、今日はご飯がやや柔らかかったかな。

この時期の泰正オーガニック鰻はどんどん旨味が増していくのがわかる。次は４月の入荷が楽しみだ。

本日の鰻

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ひと口白焼串

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ひと口白焼串とひれ焼

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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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ひれ焼

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ひれ焼

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鰻重い

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お漬物

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肝吸い

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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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鰻重い

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鰻重い

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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ワインメニュー

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2018/03/10 更新

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Légumeさんが投稿した鰻はし本（東京/日本橋）の口コミ詳細

移転鰻はし本日本橋、東京、三越前/うなぎ、日本料理、丼

ジャンルから探す

予算

営業時間

Légumeさんが投稿した鰻はし本（東京/日本橋）の口コミ詳細

移転鰻はし本日本橋、東京、三越前/うなぎ、日本料理、丼

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備