Légumeさんが投稿したろっかん（東京/四谷三丁目）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

ろっかん四谷三丁目、曙橋、四ツ谷/居酒屋、日本酒バー

52回

夜の点数：4.5
- ￥8,000～￥9,999 / 1人
- 料理・味 4.5
  
  |サービス 3.8
  
  |雰囲気 3.8
  
  |CP 4.0
  
  |酒・ドリンク 4.0
昼の点数：4.2
- ￥8,000～￥9,999 / 1人
- 料理・味 4.2
  
  |サービス 3.5
  
  |雰囲気 3.5
  
  |CP 3.5
  
  |酒・ドリンク 4.5

32回目

2019/11 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

肉の日翌日のオールスター

昼ろっかんへ。

今日はにごりでスタート。花垣のにごり。

うさぎの茶碗蒸し。いい出汁出るね。

早くも次。日置桜のたんぞうにごり。米子でよく飲んでいるやつ。

18日熟成のメジナ。くせのあるメジナがいい感じに。

羊のお椀。こういう透明な出汁に羊という組み合わせ、おいしい。

ここで、西粟倉村エーゼロの森のうなぎの27日熟成。皮を少し戻してしっかり焼く。これはもう過去最高の美味さと言うべき熟成鰻。熟成から、焼きと皮の仕上げは、ろっかんの技だ。

1か月熟成のイシガキダイ。脂の乗ったイシガキダイもこうなるのか。

たちのソテー。もう冬だものね。

お酒は、扶桑鶴の純米にごり酒。

ここから、肉編に。肉の日の翌日で、食材豊富なこと。まず、うずらから。

西粟倉村エーゼロの鹿ランプ。低温調理でレアのよう。

長珍生生熟成に。

西粟倉村エーゼロの鹿と猪のパテ。これはすごくおいしい。

最後に鳩。うずらと鳩を同じ日に食べられるなんて。

〆のカレーは、鹿と猪の骨から出汁を取ったカレー。こりゃ最高だわ。

花垣にごり

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花垣にごり

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うさぎの茶碗蒸し

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うさぎの茶碗蒸し

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羊のお椀

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羊のお椀

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日置桜たんぞうにごり

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日置桜たんぞうにごり

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18日熟成のメジナ

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18日熟成のメジナ

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森のうなぎの27日熟成

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森のうなぎの27日熟成

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森のうなぎの27日熟成

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森のうなぎの27日熟成

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森のうなぎの27日熟成

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1か月熟成のイシガキダイ

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1か月熟成のイシガキダイ

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たちソテー

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たちソテー

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扶桑鶴純米にごり酒

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扶桑鶴純米にごり酒

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うずら

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うずら

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西粟倉村エーゼロの鹿ランプ

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西粟倉村エーゼロの鹿ランプ

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長珍生生熟成

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西粟倉村エーゼロの鹿と猪のパテ

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西粟倉村エーゼロの鹿と猪のパテ

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鳩

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鳩

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鹿猪骨出汁カレー

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鹿猪骨出汁カレー

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お酒

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料理

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料理

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2019/12/04 更新

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31回目

2019/11 訪問

夜の点数：4.2
- ［料理・味4.5
- | サービス3.8
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

津本さん仕立ての天然うなぎ

荒木町ろっかへ、4人で訪問。

凱陣金毘羅大芝居から。

無花果とあわびたけと赤こんにゃくのお椀。珍しいものばかりのお椀。

宍道湖の蜆。蜆だけの出汁でこれだけ出るのはさすが。

お酒は、先祖帰り強力。これ飲んでみたかった。

ここから魚が。まず、ねかせたかんぱち。

続いて、ねっとりした鰤とソテツ味噌。

おろしたてのかわはぎは肝と。

さんまは、骨せんべいと腸のソースで。

お酒は、白壁屋に。

ここで、羊と鮒ずしの飯の黄身味噌。羊と鮒ずしの飯は相性ばっちり。

津本さん仕立て＋15日熟成の宮崎県清武川の天然うなぎ。これが出るのを待っていた。初めての天然鰻の津本氏仕立て。まろやかな白身の魚を食べているようで、もはや鰻ではない。

お酒は、凱陣純米吟醸に。

今度は、やはり津本さん仕立て＋熟成の穴子。穴子出汁の玉子で仕上げてあり、これは新食感。

さらに、猪の脂。ラルドだね。猪の脂はうまいが、乾燥させるとさらにうまい。

〆はビネガーカレー。何度か食べた酸味のあるカレー。

凱陣金毘羅大芝居

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無花果とあわびたけのお椀

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無花果とあわびたけのお椀

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蛤と海苔の茶碗蒸し

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蛤と海苔の茶碗蒸し

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蛤と海苔の茶碗蒸し

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宍道湖の蜆

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宍道湖の蜆

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先祖帰り強力

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かんぱち

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かんぱち

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鰤とソテツ味噌

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鰤とソテツ味噌

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かわはぎ

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かわはぎ

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かわはぎ

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白壁屋

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さんま

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さんま

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津本さん仕立ての天然うなぎ

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津本さん仕立ての天然うなぎ

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羊と鮒ずしの飯

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羊と鮒ずしの飯

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津本さん仕立ての天然うなぎ

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津本さん仕立ての天然うなぎ

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津本さん仕立ての天然うなぎ

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津本さん仕立ての天然うなぎ

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凱陣純米吟醸

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津本さん仕立ての穴子

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津本さん仕立ての穴子

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猪の脂

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猪の脂

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ビネガーカレー

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ビネガーカレー

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2019/11/26 更新

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30回目

2019/11 訪問

夜の点数：4.2
- ［料理・味4.5
- | サービス3.8
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

津本式仕立ての熟成うなぎと森のうなぎ

今日は、津本式仕立ての熟成うなぎと森のうなぎが揃っているというので急遽訪問。

スタートは、悦凱陣の金毘羅大芝居吟醸造りを常温で。

無花果と蕪の西京味噌仕立て。全部飲み干せるおいしさ。

熟成毛蟹を乗せた茶碗蒸しは、玉子豆腐風で新鮮。

蛤のお椀も今年はずいぶん出してもらった。

ここから、青魚3連発。

ねかせた鰤&むかご。この熟成した鰤はうまい。

炙った秋刀魚。この秋刀魚の炙りとロマネスコの組み合わせが新鮮。

お酒は、長珍の阿波山田65 純米生無濾過。

鰹のカツ。これは2回目なのだが、すごくカツにするとおいしい。

津本さん仕立ての熟成うなぎ。10月20日からねかせたもの。18日くらい熟成で、もはやうなぎの香りというより、上品な白身魚のよう。旨味は噛むと後からじわーっとくる。

お酒は、旭菊生酛純米クラシック。

続いて、西粟倉村のエーゼロが育てた、森のうなぎ on 酢飯。こちらは、蒲焼き風にして赤酢の酢飯の上に。こちらは脂が乗って、おいしい。

さきほどの津本さん仕立てのうなぎの骨せんべいも。骨を見て、大きいうなぎだとわかる。

次は羊の麹漬け。とろーっとした仕上げでうまい。

西粟倉村エーゼロの猪。フレッシュでジビエ感がない。西粟倉村のジビエはどれもクリーンでさっぱりしている。

〆のマッサマンカレー。これはまた作ってほしい味。

悦凱陣の金毘羅大芝居吟醸造り

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無花果と蕪の西京味噌仕立て

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無花果と蕪の西京味噌仕立て

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熟成毛蟹のせ茶碗蒸し

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熟成毛蟹のせ茶碗蒸し

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蛤のお椀

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蛤のお椀

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鰤&むかご

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鰤&むかご

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炙り秋刀魚

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炙り秋刀魚

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炙り秋刀魚

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長珍阿波山田65 純米生無濾過

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津本さん仕立ての熟成うなぎ

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鰹カツ

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鰹カツ

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津本さん仕立ての熟成うなぎ

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津本さん仕立ての熟成うなぎ

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津本さん仕立ての熟成うなぎ

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津本さん仕立ての熟成うなぎ

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津本さん仕立ての熟成うなぎ

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森のうなぎ on 酢飯

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森のうなぎ on 酢飯

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森のうなぎ on 酢飯

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津本さん仕立てうなぎの骨せんべい

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津本さん仕立てうなぎの骨せんべい

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森のうなぎ on 酢飯

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森のうなぎ on 酢飯

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旭菊生酛純米クラシック

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羊の麹漬け

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羊の麹漬け

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西粟倉村エーゼロの猪

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西粟倉村エーゼロの猪

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マッサマンカレー

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マッサマンカレー

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津本さん仕立てうなぎ

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津本さん仕立てうなぎ

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今日の料理

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今日の料理

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今日のお酒

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津本さん仕立てのうなぎ

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2019/11/09 更新

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29回目

2019/10 訪問

夜の点数：4.2
- ［料理・味4.5
- | サービス3.8
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

酔右衛門3種

今日は、4人でろっかんで会。

長珍平成27BY 純米でスタート。

白茄子と赤こんにゃくの組み合わせから。下の白い出汁はおいしくて飲んでしまった。

毛蟹の茶わん蒸し。これはぜいたくだな。

お酒は、酔右衛門特別純米酒無濾過に。

蛤椀。今日の蛤も大きい。

最初の羊はラムかな。酢味噌のようなソースもうまい。

酔右衛門純米酒無濾過に。

津本式仕上げの鯛の酢〆。津本式で〆てから寝かせて酢で〆たもの。

悦凱陣無濾過純米吟醸に。

秋刀魚。骨せんべいといっしょに食べるとおいしい。

鰹カツ。こうして食べると鰹も違った風味が感じられておいしい。

琵琶湖鮒ずしとホンモロコのお寿司仕立て。

酔右衛門山廃純米酒無濾過。本日3つ目の酔右衛門。

北海道のマトンは骨付きで。これをしゃぶりながら。

西粟倉村エーゼロ鹿のすじ煮。5時間くらい煮て柔らかくなったすじ肉ときのこ。これはおいしい。

福寿純米酒御影郷。かなり寝かせて古酒。

最後にカレーで〆。

長珍平成27BY 純米

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白茄子と赤こんにゃく

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白茄子と赤こんにゃく

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毛蟹の茶わん蒸し

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毛蟹の茶わん蒸し

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酔右衛門特別純米酒無濾過

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蛤椀

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蛤椀

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羊

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羊

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酔右衛門純米酒無濾過

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津本式仕上げの鯛の酢〆

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津本式仕上げの鯛の酢〆

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秋刀魚

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秋刀魚

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悦凱陣無濾過純米吟醸

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鰹カツ

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鰹カツ

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琵琶湖鮒ずしとホンモロコ

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琵琶湖鮒ずしとホンモロコ

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酔右衛門山廃純米酒無濾過

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北海道マトン

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北海草マトン

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西粟倉村エーゼロ鹿のすじ煮

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西粟倉村エーゼロ鹿のすじ煮

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西粟倉村エーゼロ鹿のすじ煮

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福寿純米酒御影郷

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カレー

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カレー

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2019/10/30 更新

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28回目

2019/10 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

ちょい飲みでろっかん

会食までの時間に昼ろっかんでちょい飲み。今日はいつもの10品＋ONEではなく、5品＋ONE。

酔右衛門山廃仕込みから。

蟹と松茸の茶わん蒸し。こんな贅沢な組み合わせ。。。

いわし＆梅ぼし。梅干と神亀だけで煮たいわし。なんとおいしいことか。

続いても青魚で秋刀魚。ナッツとビーツの組み合わせ。

長珍純米60 生無濾過に。

西粟倉村エーゼロの森のうなぎが登場。今回は、麹漬けの3日め。オーブンで焼いて、皮目をバーナーで仕上げ。こういう引き出し方もあるな。

今日はないかと思いきや、羊。大きな万願寺とともに。

長珍純米五百万石 60 ささにごり生に。

最後に、カレー。今日は少なめに。それでも食べたい。

平成13年全国新酒鑑評会金賞受賞酒大吟醸で〆。日本酒のAgingだね。

酔右衛門山廃仕込み

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蟹と松茸の茶わん蒸し

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蟹と松茸の茶わん蒸し

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いわし＆梅ぼし

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いわし＆梅ぼし

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秋刀魚

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秋刀魚

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長珍純米60 生無濾過

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森のうなぎの麹漬け

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森のうなぎの麹漬け

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森のうなぎの麹漬け

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森のうなぎの麹漬け

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森のうなぎの麹漬け

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羊

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羊

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長珍純米五百万石 60 ささにごり生

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長珍純米五百万石 60 ささにごり生

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キーマカレー

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キーマカレー

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平成13年全国新酒鑑評会金賞受賞酒大吟醸

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2019/10/29 更新

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27回目

2019/10 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

朝ろっかん＝パン屋さん

今日は朝ろっかんでパン屋さん。9時からパンでゆったり飲むという贅沢。

サンドイッチに、スープとサラダがつくというスタイル。しかし、これはサンドイッチひとつでは済まないぞ。

最初に、コーンクラムチャウダー。オリーブ油を垂らして香りがいい。

続いて、バーニャカウダ。豆乳ベースにニンニクがいい感じのソース。

RADIKONのアラビカコーヒーも入れてくれた。

ひとつめのサンドイッチは、津本さん仕立ての熟成イサキと燻製ナッツのオープンサンド。津本式から数日寝かせたイサキは、刺身で食べて最高の魚ではないかな。刺身のオープンサンドというのも画期的かも。燻製かけたナッツも香ばしい。

開栓後ちょっとたったオレンジワインで、２つめのサンドイッチ。‪西粟倉鹿の赤ワイン煮込みとビーツ、焼きナスのオープンサンド。西粟倉村の鹿はとてもあっさりしているが、これは赤ワイン煮込みでややどっしり。でも軽い。

そろそろ昼ろっかんの時間に。お酒は、白壁屋に。

次は、和牛、きび酢と島ざらめのソース、チェダーチーズのハンバーガーに。ソースがなんともうまい。添えられているスパイスポテトがめちゃうまい。

ここで、やっと連れが到着。無花果、三良坂フロマージュ、石垣はちみつのオープンサンドと、先ほど私が食べたイサキのオープンサンドに。無花果をもらって食べると、なんともうまいね。

お酒は、川口納豆に続いて、RADIKONが登場。なんということだ。

最後に、羊、モッツアレラ、レモン胡椒のクロックムッシュをシェアして終了。羊とチーズを合わせてサンドイッチというのは自分でもやってみよう。

自家製カンパーニュ

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メニュー

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コーンクラムチャウダー

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コーンクラムチャウダー

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RADIKONコーヒー

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RADIKONコーヒー

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バーニャカウダ

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バーニャカウダ

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RADIKONコーヒー

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津本さん仕立ての熟成イサキと燻製ナッツのオープンサンド

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津本さん仕立ての熟成イサキと燻製ナッツのオープンサンド

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津本さん仕立ての熟成イサキと燻製ナッツのオープンサンド

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津本さん仕立ての熟成イサキと燻製ナッツのオープンサンド

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西粟倉鹿の赤ワイン煮込みとビーツ、焼きナスのオープンサンド

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西粟倉鹿の赤ワイン煮込みとビーツ、焼きナスのオープンサンド

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西粟倉鹿の赤ワイン煮込みとビーツ、焼きナスのオープンサンド

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ドリンクメニュー

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オレンジワイン

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和牛、きび酢と島ざらめのソース、チェダーチーズのハンバーガー

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和牛、きび酢と島ざらめのソース、チェダーチーズのハンバーガー

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白壁屋

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野菜

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無花果、三良坂フロマージュ、石垣はちみつのオープンサンド

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無花果、三良坂フロマージュ、石垣はちみつのオープンサンド

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津本さん仕立ての熟成イサキと燻製ナッツのオープンサンド

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津本さん仕立ての熟成イサキと燻製ナッツのオープンサンド

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RADIKON

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RADIKON

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川口納豆特別純米酒

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羊、モッツアレラ、レモン胡椒のクロックムッシュ

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羊、モッツアレラ、レモン胡椒のクロックムッシュ

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料理

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料理

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2019/10/22 更新

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26回目

2019/10 訪問

夜の点数：4.2
- ［料理・味4.5
- | サービス3.8
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

津本式〆＆熟成の鯛＆鰻登場

津本式〆＆熟成の魚が出ると聞いて訪問。

スタートは、白茄子の柚子味噌すりながし。柚酢ときび酢を使って香りがよい味噌。油を通した白茄子は本当にうまい。

お酒は今日もすべて燗酒で。奥能登の白菊特別純米酒から。

松茸＆蛤の椀。福島の蛤だそうで、お初。

奥能登の白菊、次は白壁屋に。

熟成魚シリーズ登場。最初に鰤、そして鯖、最後はこれは軽く〆た秋刀魚。青魚をこうして食べるのも珍しい。鰤は、発酵わさび、鯖はワインぶどうのビネガー、秋刀魚は骨せんべいと。

お酒は、生酛秋鹿に。

鯛は津本式血抜きで11日熟成したもの。皮をあぶっただけで、中身は透き通っている。これが鯛かと思うような、Stickyな身の感触。

そして、津本式血抜きから14日熟成の鰻。七輪でかなりしっかり焼いている。皮の香りと身の旨味が究極。これはすごい。

雲丹塩辛＆鮒寿司飯。赤酢の飯に、雲丹と鮒寿司の飯が絶妙。

お酒は、悦凱陣無濾過。

アイスランドのラムは、出汁を感じる羊。これは餌が違うのだね。

続いて、サフォークに広島のチーズ。まったく別物でこれもうまい。

今日のカレーはブラジルのしびれスパイスを使って、やや刺激。

最後に、悦凱陣純米大吟醸の平成13年でデザートワイン的に〆。

白茄子柚子味噌

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白茄子柚子味噌

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奥能登の白菊特別純米酒

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松茸＆蛤

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松茸＆蛤

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奥能登の白菊白壁屋

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鰤

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鰤

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鯖

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鯖

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ビネガー

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秋刀魚

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秋刀魚

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生酛秋鹿

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津本式〆＆熟成の鯛

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津本式〆＆熟成の鯛

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津本式〆＆熟成の鰻

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津本式〆＆熟成の鰻

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ラム

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津本式〆＆熟成の鰻

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津本式〆＆熟成の鰻

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津本式〆＆熟成の鰻

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津本式〆＆熟成の鰻

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雲丹塩辛＆鮒寿司飯

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雲丹塩辛＆鮒寿司飯

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悦凱陣無濾過

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アイスランドラム

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アイスランドラム

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サフォーク

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サフォーク

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悦凱陣純米大吟醸

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カレー

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カレー

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津本式〆＆熟成の鰻

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料理

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料理

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お酒

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2019/10/17 更新

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25回目

2019/10 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

今日はオール燗酒で

ろっかんへ。今日は、お酒はすべて燗酒でお願いする。

最初は、凱陣純米吟醸から。

料理の最初に、無花果と栗の揚げ物。ブランデーで渋皮ごと炊いてから揚げてある。無花果もずいぶん楽しませてもらった。

最高の雲丹の塩辛と白茄子。これは超うまい。これだけうまい雲丹の塩辛ははじめて。油通しした白茄子とぴったり。

お酒は、長珍特別純米酒へ。

秋鱧のお椀。主人は、夏の脂ののった鱧より、秋の鱧を好む。

秋刀魚。あまり得意ではない魚なのだが、こうやって熟成仕上げで食べるとおいしいものだ。腸を感じる骨せんべいも美味。マイクロキュウリも。

3日と8日熟成の鰤。熟成が進むと鰤本来の香りと旨味が充実。

鮒ずしをのせたいくら飯。これは家でもやってみたい相性。いくらと合うなあ。

お酒は、みやこつる。

そして鮒ずしの飯は、羊とも抜群の相性。これも家でやってみよう！

酒盗と寝かせたあん肝。凡愚をふりかけてぜいたくにオーブン焼きにした雲子。

お酒は、悦凱陣オオセト純米酒。

ラー油がけのマトン。四川風の味付けは文句なく羊に合う、しかもマトンに。

最後にやさしいカレー。

発酵と熟成にとりつかれてやめられない。

凱陣純米吟醸

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無花果と栗の揚げ物

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無花果と栗の揚げ物

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雲丹の塩辛と白茄子

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雲丹の塩辛と白茄子

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秋鱧のお椀

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秋鱧のお椀

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熟成鰤

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熟成鰤

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長珍特別純米酒

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秋刀魚

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秋刀魚

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いくら飯鮒ずしのせ

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いくら飯鮒ずしのせ

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みやこつる

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雲子

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雲子

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酒盗と寝かせたあん肝

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酒盗と寝かせたあん肝

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悦凱陣オオセト純米酒

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マトン

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マトン

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酒盗とあん肝

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酒盗とあん肝

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カレー

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カレー

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料理

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料理

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お酒

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2019/10/08 更新

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24回目

2019/10 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

久しぶりの夜ろっかん

漁師の知り合いとろっかんへ。久しぶりの夜のろっかんで、雰囲気が違うな、やっぱり。

お酒は、酔右衛門純米から。

雲丹の塩辛と生ゆば。塩味がいい感じで生ゆばと初めて合わせて食べた。

白子と青茄子。炙った初白子。

松茸と鱧椀。秋鱧と松茸は上品な組み合わせ。どちらもじゃましない。

お酒は、志太泉純米吟醸。

平目の8日目。ねっとりしてイカのよう。

秋刀魚と茄子。炙った秋刀魚の香りと、ソースがいい。

お酒は、お味燗純米酒。みかんのような香りがする不思議なお酒。

羊飯。赤酢のご飯の上に羊、添えられているのは鮒ずしの飯。

ホゲットとそてつみそ。サフォークのホゲットという最高の食材に、奄美のそてつみそ。ほろほろとしたこの味噌だけでもおいしい。ホゲットに乗せるとさらにおいしい。

お酒は、糸白見純米酒に。

マトンの骨付き。ねかせてあるので、じわーっと染み出る旨味。

鯨の畝。またこういう部位が食べられるのがうれしい。かかっているソースはスパイスも効いて意外。

最後に、責めの合併を一杯。もう飲めないね、このお酒。しみるわ。

〆はキーマカレー。今日のカレーはやさしい。

口直しにほおずきを出してもらって、今日はおしまい。

酔右衛門純米

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雲丹の塩辛と生ゆば

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雲丹の塩辛と生ゆば

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白子と青茄子

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白子と青茄子

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松茸と鱧椀

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松茸と鱧椀

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志太泉純米吟醸

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平目8日目

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平目8日目

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秋刀魚と茄子

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秋刀魚と茄子

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お味燗純米酒

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羊飯

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羊飯

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ホゲットとそてつみそ

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ホゲットとそてつみそ

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糸白見純米酒

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マトン

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マトン

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畝

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責めの合併

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責めの合併

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キーマカレー

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キーマカレー

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ほおずき

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ほおずき

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料理

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料理

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お酒

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2019/10/07 更新

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23回目

2019/09 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

ほぼ魚づくしかと思いきや

奄美から復帰第一弾のろっかんへ。

院殿綿屋特別純米酒から。

今年何度も楽しませてもらった無花果。横にあるのは熟成というか発酵した黒にんにく。もはやにんにくの味ではない。栗か何かのよう。

平目と生ゆばとミニトマト。お酒によく合うね。

鱧と松茸の椀。どちらも一切れが大きくぜいたく。秋鱧もいいではないか。

お酒は、悦凱陣純米吟醸興。

ナガスクジラの赤身と畝すかな。子供の頃を思い出す味とかいうと年がわかる。

秋刀魚と茄子。秋刀魚と思えない感じが食べやすい。

3週間くらい寝かせたいくら。ねっとりして、赤酢のご飯とばっちり。

お酒は、芳水土用酒。

メヌケの味噌漬け。メヌケは北海道の高級魚。今やキンキよりも希少で、何十年ぶりかの対面。これを食べられたのはうれしかった。

ハタハタ。薄味の煮付けは最も好きなやつだ。

Dario Princic Jakotを出してくれた。開栓しておいたのかな、いい感じのオレンジ色にいい香りが。

鰊の飯寿司。北海道にいないと食べられないやつ。

ろっかんでは初めて？のメンチカツ。さすが、洋食でも上手に揚げるな。

最後のお酒は、責メの合併。これも開栓しておいたやつ。オレンジ色でいい香り。

舞茸&椎茸カレー。珍しいきのこカレー。さっぱりと完食。

昨日帰ってきて今日これだけの料理を出してしまう主人にはあっぱれ。ほぼ魚づくしかと思いきや、変化球いっぱいでよかったわ。

院殿綿屋特別純米酒

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無花果と黒にんにく

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無花果と黒にんにく

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平目と生湯葉

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平目と生湯葉

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秋鱧と松茸

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秋鱧と松茸

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悦凱陣純米吟醸興

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ながすくじら

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ながすくじら

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ながすくじら

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秋刀魚と茄子

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秋刀魚と茄子

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いくら

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芳水土用酒

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メヌケの味噌漬け

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メヌケの味噌漬け

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ハタハタの煮付

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ハタハタの煮付

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Dario Princic Jakot

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鰊の飯寿司

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鰊の飯寿司

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メンチカツ

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メンチカツ

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メンチカツ

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責メの合併

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責メの合併

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舞茸＆椎茸カレー

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舞茸＆椎茸カレー

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2019/10/01 更新

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22回目

2019/09 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

食材オールスター

今日は、主人が奄美大島に行ってしまう前の最後の昼ろっかん。

お酒は、綿屋院殿から。漢方和牛の堆肥で育てたヒトメボレのお酒。

料理は、生湯葉の雲丹＋雲丹醤油。これが最初から出たらだめでしょう！

次に、揚げた無花果。今年はこちらで何度か無花果を食べることができた。

お酒は、亀の尾隆。

松茸と蛤のお椀に、炙った鰹を塩で。

お酒は、伊根の京の春に。

秋を感じる秋刀魚はなすをくるんで。

今日もびわますが。琵琶湖からのびわますのソテーに、マイクロキュウリを添えて。今日のびわますは、とんがりという、琵琶湖から川を上ったもの。

次は、いくらが乗った赤酢のすしめし超硬仕上げ。

お酒は、京の春の燗に。

ここから肉！

仔羊は、四川風のラー油仕上げ。

続いては、くじらのうねす。ベーコン調。

最後のお酒は、日置桜の糸白見。5年熟成。色が古酒だ。

そして、ナガスクジラの赤身。子供の頃を思い出す。

〆カレーは、サグ。中身は豆腐！

これで、思い残すことなく、10月を迎えられる。

綿屋　院殿

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生湯葉雲丹醤油

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生湯葉雲丹醤油

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揚げ無花果

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揚げ無花果

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亀の尾隆

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松茸蛤

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松茸蛤

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塩鰹

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塩鰹

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京の春

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秋刀魚茄子

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秋刀魚茄子

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びわます

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びわます

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びわます

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びわます

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いくらめし

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いくらめし

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京の春燗

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仔羊

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仔羊

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うねす

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うねす

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日置桜糸白見

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糸白見

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ナガスクジラ

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ナガスクジラ

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豆腐カレー

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豆腐カレー

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2019/09/09 更新

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21回目

2019/09 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク4.0 ］
￥5,000～￥5,999

/ 1人

食材はもう秋

今日はかつての同僚と、ろっかんへ。久しぶりの夜ろっかん。

お酒は綾花から。一品目はすりながし、雲丹のせ。出汁がよくておいしいな。

次の蛤のお椀には、松茸が。もう秋なんだね。

次の鰹は、8日ねかせたもの。塩をふって炙り、発酵したわさびで。

お酒は、神亀凡愚純米吟醸。

続いて秋刀魚。こちらは、わた醤油で。

さらに、今日届いたばかりのびわます。新鮮だが、味自体は淡泊。それよりも、びわますで取った出汁がすごくいい。

北海道からのアブラガレイ。東京でははじめて食べた、私の好物。

お酒は、凱陣オオセト純米酒に。

そして、早すぎる、せいこがに。噴火湾のものだそう。

賀茂茄子は、トマトとチーズのソースで、絶対うまいやつ、これ。

西粟倉村の鹿。今日は、南三風の仕上げ。こういうのもおいしい。

さらに、西粟倉村の猪。これは、にんにくの入ったソースで。めちゃうまい。

お酒は、伊根の益荒猛男に。

〆は、マレー風カレー。いろいろな味がする。

前回の野菜しばりのコースも楽しめたが、今日はいつものろっかんでやっぱりこれはすごいや。

綾花

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すり流し

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すり流し

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蛤汁

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蛤汁

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塩鰹

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塩鰹

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神亀凡愚純米吟醸

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秋刀魚わた醤油

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秋刀魚わた醤油

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びわます出汁

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びわます出汁

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あぶらがれい

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あぶらがれい

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凱陣オオセト純米酒

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せいこがに

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せいこがに

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加茂茄子

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加茂茄子

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西粟倉村の鹿

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西粟倉村の鹿

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西粟倉村の猪

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西粟倉村の猪

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益荒猛男

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マレー風カレー

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マレー風カレー

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2019/09/04 更新

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20回目

2019/08 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

今日は野菜ろっかん

今日は、8月31日、野菜の日。ということで、ろっかんも、料理が全部、野菜ということ。

るみこの酒でスタート。

最初は、大阪の無花果にピーナッツの味噌。いきなりフルーツから。

生湯葉には、枝豆と出汁のジュレをかけて。

プルスケッタが出たと思ったら、うえにはアーティチョークが。これは好物。久しぶりに食べた。

お酒は、るみこの酒の特別純米酒。

次は、茹でたアスパラ、とうもろこしに、トマト。優しい箸休め。

加茂茄子を揚げていたら、その上に、トマトとマスカルポーネのソースをかけて出してくれた。これはうまい。

いろいろな野菜が入っていて、おくらの花、ズッキーニの花、マイクロミニキュウリ、白たまごなすなどを見せてもらった。

お酒は、長珍ささにごり生に。

枝豆豆腐の揚げ出しは、発酵させたわさびが乗っている。

次はキッシュだという。キッシュは野菜のものが定番だね。

芽キャベツといっしょに出されたのは、4時間オーブンで焼いた茄子。焼いた芽キャベツもおいしいが、この茄子はいいなあ。

最後は、なんとベジビリヤニ。野菜だと甘い感じになってこれもよい。

野菜ろっかん、なかなか楽しませてもらいました。

るみこの酒

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無花果

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無花果

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器

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生湯葉

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生湯葉

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アーティチョーク

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アーティチョーク

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るみこの酒特別純米酒

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アスパラ・トマト・とうもろこし

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アスパラ・トマト・とうもろこし

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加茂茄子

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加茂茄子

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おくらの花

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ズッキーニの花

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マイクロミニキュウリ

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白たまごなす

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サモサ

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サモサ

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長珍ささにごり生

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枝豆豆腐の揚げ出し

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枝豆豆腐の揚げ出し

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キッシュ

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キッシュ

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芽キャベツと茄子

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芽キャベツと茄子

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ベジビリヤニ

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ベジビリヤニ

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料理

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料理

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2019/09/01 更新

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19回目

2019/08 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク4.0 ］
￥5,000～￥5,999

/ 1人

ろっかんでサマージビエ

今日は、鰻はし本で、西粟倉村のエーゼロが提供する鹿肉を食べてきたのだけど、同じ食材を１日で食べ比べてみたいと思い、同じくエーゼロの鹿肉を使っているろっかんへ。今だと猪肉もあることを知っての訪問。

お酒は、酔右衛門。

いきなり、西粟倉村エーゼロの鹿肉のぬた。これは部位としては硬い部分で、かみごたえがあるのだが、低温調理でみずみずしく、ぬたというのはとてもおいしい食べ方のひとつだと実感。

続いて、鱧とめちゃ早い松茸のお椀。香りはいいし、鱧もさっぱりしていていい。

さらに、西粟倉村エーゼロの猪肉。こちらは、塩とオリーブオイルで。

ここで、まさかの鶉登場。お隣のお客さんと半羽ずつ、唐揚げに。塩もなくそのままを味わった。

なんとまさかのジビエ続き。

お酒は、悦凱陣無濾過八反に。

〆カレーは、キーマにチーズをふった感じ。2軒目なのに、なんという充実感。

酔右衛門

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西粟倉村エーゼロの鹿肉のぬた

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西粟倉村エーゼロの鹿肉のぬた

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鱧松茸椀

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鱧松茸椀

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西粟倉村エーゼロの猪肉

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西粟倉村エーゼロの猪肉

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鶉の唐揚げ

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鶉の唐揚げ

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鶉の唐揚げ

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鶉の唐揚げ

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悦凱陣無濾過八反

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カレー

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カレー

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料理

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2019/08/17 更新

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18回目

2019/08 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

寝かせた森のうなぎと琵琶湖びわますが仕上がり！

今日は、お昼に2人でろっかんへ。

お酒は綾花でスタート。

生湯葉にかかっているのは、雲丹醤油。最初から攻めている。この塩加減はまたいいな。

次もさわやかに、トマトジュレ。

この間、おろしたての森のうなぎを炙ってだしてもらったが、今日は1週間寝かせたものを、うなぎの骨を焼いてとった出汁で。1週間でこんなに旨味が出るとは。

そして、もう登場のも松茸と鱧のお椀。今年一番にしても早すぎる。

初めての海鼠は、じゅんさいと枝豆で。これも食感がさわやか。

お酒は、長珍純米60生無濾過に。

連れが、無花果を食べたいと言ったら、味付けして煮た茄子、おくら、無花果で天ぷらにしてくれた。どれもおいしいよ。

ここで、琵琶湖からのびわます。1週間寝かせたものは、旨味が熟成して、ソテーに。ご飯を載せて、お寿司風に。

西粟倉村から届いた猪は、プルーンのソースで。西粟倉村のジビエは、鹿同様、とてもきれいな味。フルーツによく合う。

お酒は、凱陣興。

珍しいというか、貴重な鯨のうねす。これは日本酒によく合う。

今日の羊は、部位が心臓。柔らかくて、はつっぽい感じではない。

〆に、ココナッツカレー。夏らしいカレー。

コース的にはここまで。

この後は、もう少しつまみで飲むことに。

お酒は、不老泉の杣の天狗。

おつまみは、桃と、炙った鮒寿司。炙ると皮がこんなにうまいとは。

今日はとてもゆったりと飲ませてもらった。

綾花

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お箸

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生湯葉雲丹醤油

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生湯葉雲丹醤油

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トマトジュレ

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トマトジュレ

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器

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森のうなぎの出汁

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森のうなぎの出汁

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鱧松茸

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鱧松茸

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海鼠じゅんさい

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海鼠じゅんさい

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長珍純米60生無濾過

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無花果茄子おくら天ぷら

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無花果茄子おくら天ぷら

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びわます

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びわます

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西粟倉村猪プルーン

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西粟倉村猪プルーン

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器

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鯨うねす

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鯨うねす

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凱陣興

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羊の心臓

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羊の心臓

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ココナッツカレー

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ココナッツカレー

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モモ

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炙り鮒寿司

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炙り鮒寿司

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杣の天狗

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料理

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料理

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お酒

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2019/08/04 更新

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17回目

2019/07 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

昼ろっかんで西粟倉村を食べる

今日は、お昼営業のろっかんへ。

酔右衛門特別純米酒無濾過からスタート。最初に、大阪って言ったと思うけど、無花果。チーズをふって。

次に、スペシャリテのひとつだと思う、発酵させた蟹をのせた茄子。これは超美味ね。

そして、台湾から仕入れている鰻のからくり。この鰻は柔らかくて食べよい鰻。

お酒は、天穏無濾過純米酒。これも好みだなあ。

ここで、届いたばかりのびわますを見せてもらう。琵琶湖の漁師さんから届いたもので、まだ状態は最高をキープとはいかないようだが、魚を見て調理しているので、これからどんどん鮮度は上がるだろう。今日は、このびわますと、そのます子。素人には、十分においしい。びわますの旨味は独特で他にない。

日置桜純米酒に。今日は好きなタイプばかり出てくるな。

炊いた小鮎と鮒寿司。この２つを合わせて食べるとまたおいしい。

ここで海のものを。鱧椀と炙った白浜からの鰹。鱧はさっぱり。鰹は最高の品。こんなうまい鰹は久しぶり。

今日のメインイベント。西粟倉村エーゼロの森のうなぎ。餌がアミエビの鰻と鰯の鰻の食べ比べ。おろしたてで、寝かせていない鰻で、鰯餌の方は、普通の養殖鰻の香り、エビ餌の方はダントツに美味い。ほのかにエビの香りがしていいね。

本来はメインのひとつなのだが、今日はやや影が薄い、羊のぬた。これもまたうまいんだな。

そして、西粟倉村第2弾は、鹿肉の外もも。合わせているのは、桃。バターをかけ焼きしているので、中がいい具合にレアに仕上がり、上品に鹿の香りがしてとてもおいしい。

この後、これもスペシャリテと言いたい、うるかそうめん。細かく仕事をして作っているので、めちゃうまい。

最後に、今日の〆カレーは、フルーツのカレー。だからと言って甘いわけではなく、適度にフルーティーでおいしい。

ハイビスカスっぽいお茶を出してもらって、今日も大満足で終了。

料理

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料理

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料理

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酔右衛門特別純米酒無濾過

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無花果

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無花果

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発酵した蟹と茄子

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発酵した蟹と茄子

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くりから

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くりから

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びわます

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びわます

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びわますと子

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びわますと子

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天穏無濾過純米酒

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器

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小鮎と鮒寿司

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小鮎と鮒寿司

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小鮎と鮒寿司

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日置桜純米酒

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鱧椀

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鱧椀

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鰹

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鰹

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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

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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

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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

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羊のぬた

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羊のぬた

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エーゼロ鹿の外もも

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エーゼロ鹿の外もも

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エーゼロ鹿の外もも

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うるかそうめん

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うるかそうめん

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フルーツのカレー

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フルーツのカレー

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お茶

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2019/08/01 更新

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16回目

2019/07 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

今日は琵琶湖風味

今日は昼ろっかんで、12時に行く。先客2名で、その後もぽつぽつと来て満席に。

今日はふつうのろっかんに戻ったかなと思ったら、やっぱり琵琶湖風味がところどころに。

最初は、みやこつるでスタート。最初の1品は、桃と鮒寿司の飯のすりながし。発想が違うな。

次は、うざく。台湾から仕入れたうなぎだが、酢の物ではない。きゅうりとミョウガと山椒で。

続いて、はものお椀。上にはじゅんさい。はもは温かい料理で食べたい私にはうれしい。

黄色いソースのお皿は、茄子と赤いこんにゃく。

湖魚のお皿2種。ひとつは、ひらたけとえび豆。もうひとつは、小鮎の佃煮の乗ったご飯。ここで佃煮ご飯とは、なかなかいいぞ。

凱陣の興で、かつおのたたきをくぐらせ、お酒は、綾菊の2013年に。

再び鮎が。今度は、稚鮎の天ぷら。小さいほうがワタの苦みを感じるのはなぜかな。

2週間に1回出ているというが、初めて食べる、羊の糠漬け。お皿が通っていくと、ぬかの香りがする。2週間というから、家ではちょっと難しいな。なかなか味わい深い。いつも食べたい味だ。

お酒に驚く。菊姫のにごり酒。色がヤバイ。そんなに酸が出ているわけではなく、独特の味。

岩見沢のカマンベールを味噌漬けかな、これは。

ここで、他のお客さんに出す岩牡蠣が登場。でかいな、これ。さっと蒸して、牡蠣の身を４つくらいに切っているよ。

私の〆は、蟹と卵のカレー。こういう優しいカレーもいいね。

終わりと思ったら、なんと今日は焼き菓子が3種。お酒とこういうのもいいな。

みやこつる

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小鉢

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桃のすりながし

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うざく

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うざく

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はも椀

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はも椀

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茄子と赤こんにゃく

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茄子と赤こんにゃく

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湖魚2種

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ひらたけとえび豆

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小鮎ご飯

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凱陣興

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かつお

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かつお

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綾菊 2013年

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稚鮎天ぷら

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稚鮎天ぷら

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羊の糠漬け

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羊の糠漬け

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菊姫にごり酒

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菊姫にごり酒

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菊姫にごり酒

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カマンベールの味噌漬け

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カマンベールの味噌漬け

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岩がき

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岩がき

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蟹と卵のカレー

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蟹と卵のカレー

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焼き菓子3種

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焼き菓子3種

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料理

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料理

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お酒

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2019/07/10 更新

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15回目

2019/06 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

大雨の昼ろっかん

昼ろっかんでゆったりした時間をと思ったら、大雨。

はぎの露純米吟醸でスタート。

賀茂茄子に発酵させた蟹が乗っている。

子鮑。火を入れた鮑は柔らかい。

10日寝かせた横山さんの鰻の太物が登場。順番で言うと、これが8番仔になるかな。まず、くりから。皮も脂もいい感じ。10日間かけた旨味がにじみ出る感じ。

お酒は、るみこの酒木槽搾り無濾過生原酒。

蛤のお澄まし。大きな蛤だけの出汁かな。

羊のぬたは久しぶり。酢味噌とわかめとの相性はばっちり。

再び、横山さんの鰻。血抜きをして10日氷温で寝かせた太物。神亀大古酒昭和57年にさっとくぐらせてから焼きという工程で、滋味深い。これは、ろっかんならではの一品。

お酒は、夏味燗に。

私はあまり出会っていない鰹。この時期くらいのものが好きだな。

茹でた牛たん。これは初めて。

火を軽く入れた羊肉。いっしょに和えてある味噌がまたうまい。

〆はベジビリヤニ。今日はあっさりのビリヤニで軽めに〆られた。

お店

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はぎの露純米吟醸

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はぎの露

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賀茂茄子と蟹

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賀茂茄子と蟹

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子鮑

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子鮑

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横山さんの鰻のくりから

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横山さんの鰻のくりから

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横山さんの鰻のくりから

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横山さんの鰻のくりから

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るみこの酒木槽搾り無濾過生原酒

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蛤のお澄まし

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蛤のお澄まし

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横山さんの鰻

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羊のぬた

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羊のぬた

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横山さんの鰻の白焼き

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横山さんの鰻の白焼き

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横山さんの鰻の白焼き

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横山さんの鰻の白焼き

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神亀大古酒昭和57年

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鰹

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鰹

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夏味燗

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牛タン

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牛タン

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羊肉

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羊肉

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ベジビリヤニ

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ベジビリヤニ

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2019/07/10 更新

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14回目

2019/06 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

琵琶湖湖魚到着！

荒木町ろっかんに琵琶湖の湖魚到着で急行。

最初に、炙り鮒寿司on酢飯。炙った香りと鮒寿司の香りが交互に香る。

北海道のアサリだけの汁。アサリが吸い込んだ塩味だけでこんな旨味が出るのか。

お酒は、酔右衛門、夏ぎんが、純米吟醸生。

まな板に乗らないほど大きかった鯉は、身が真っ赤。説明できないオレンジの旨旨ソースと揚げた皮とウロコも美味。

お酒は、凱陣無濾過生に。

ここで、海の魚も。15日寝かせた鯛を、山椒と、生と発酵させたわさびで。

そして、雲丹と茄子にニゴロブナの飯で小休止。

横山さんの鰻が届いているが、静かにストレス低減中。今日の鰻は、台湾からのもの。さっぱりと煮鰻に。ウドの先の香りの強いこと。

今日一番興味があった、雷魚登場。この肉食魚は超筋肉質で、ぷりぷりしてカジキというか鶏肉の印象。ホタテとエビのジャンがまたうまい。

お酒は、長珍純米60生無濾過

湖魚の〆は、うぐい。唐揚げだが、ここまで完璧に調理されると言葉なし。

湖魚に鰻でとった出汁はさすがに濃くて、うまい。

本来の〆に入って、出汁そうめんに、酸味の効いたカレー。いやー、まいった。

さらに、SUHO DRY 2006を常連さんにご馳走になって、最高の湖魚DAYだった。

酔右衛門

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炙り鮒寿司

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炙り鮒寿司

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あさり汁

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あさり汁

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琵琶湖の鯉

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鯉

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鯉

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雷魚

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雷魚

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うにと茄子

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うにと茄子

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凱陣無濾過生

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鯛

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鯛

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ワイン

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鰻と山うど

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鰻と山うど

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鰻

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雷魚

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雷魚

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雷魚

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長珍純米60生無濾過

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うぐい

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うぐい

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鯉のうろこ

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カレー

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カレー

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SUHO DRY 2006

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SUHO DRY 2006

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琵琶湖の湖魚

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琵琶湖の鯉

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2019/07/10 更新

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13回目

2019/06 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥8,000～￥9,999

/ 1人

琵琶湖の鼈づくし

昼ろっかんで、琵琶湖の天然鼈。２匹を３人で食べるという贅沢。

CUVÉE DE RANKでスタート。ちょっと酸味のあるビール。

１匹は捌いて寝かせてあり、もう１匹はこれから。目の前で捌きを見るのは初めて。

すっぽんの生命力恐るべし。この鼈は、はえなわ漁で獲ったものだが、釣り針を飲んでいた。一度釣られたのだね。‬

まず血の日本酒割りから。見る見るうちに凝固していく感じがやはり血。

次に出汁へ。こちらは仕込んであったもので、ワイルドな外観とは違い、ものすごく繊細な味。

ここで、お酒は酉与右衛門。

心臓と肝は、おろしたてと寝かせたものを食べ比べ。おろしたての方は、噛むと反発してくるような感じがある。肝は、山椒オイルで。胃と腸は食感がよく、和えてあるのは、スベリヒユ。雑草のようだが、とても美味。そのあと、精巣で内臓いろいろ終了。

このあと、鼈鍋に。一人ずつの小鍋。しかも、まだ食べていないのに、追いすっぽん付き。ざくざくとカットされたワイルドな身に火が通った頃合いを見て、口に入れる。なんて濃い味！出汁がなかなか澄んでこない。琵琶湖産は、食べてるものが違うのかな？かなり夢中になって食べる。こんな具合にワイルドに食べたことないな。

ほおずきで口直しをして、お酒は、日置桜たんぞうにごり。このお酒ももう終わりらしい。

そして、鼈の唐揚げ。ちょっとほっとする味。

さきほどのお鍋で雑炊。これまた、白髪ねぎを浮かせたお出汁とともに。それにしても味が濃いわ、この鼈。

最後に、えんぺら。養殖ものだと、きれいに透き通るけど、これは厚くてごつい。

いやー、濃かった。

CUVÉE DE RANK

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CUVÉE DE RANK

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琵琶湖のすっぽん

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琵琶湖のすっぽん

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血の日本酒割り

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血の日本酒割り

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すっぽん出汁

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心臓

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心臓

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肝

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酉与右衛門

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肝

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肝

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肝

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胃と腸

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胃と腸

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精巣

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精巣

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すっぽん鍋

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すっぽん鍋

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すっぽん鍋

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追いすっぽん

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追いすっぽん

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すっぽん鍋

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すっぽん鍋

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ほおずき

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日置桜たんぞうにごり

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唐揚げ

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唐揚げ

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雑炊

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出汁

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雑炊

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えんぺら

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えんぺら

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甲羅

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2019/06/05 更新

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Légumeさんが投稿したろっかん（東京/四谷三丁目）の口コミ詳細

ろっかん四谷三丁目、曙橋、四ツ谷/居酒屋、日本酒バー

ジャンルから探す

予算

営業時間

Légumeさんが投稿したろっかん（東京/四谷三丁目）の口コミ詳細

ろっかん四谷三丁目、曙橋、四ツ谷/居酒屋、日本酒バー

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