Légumeさんが投稿したsio（東京/代々木上原）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

sio代々木上原、代々木八幡、代々木公園/イノベーティブ、フレンチ、イタリアン

5回

夜の点数：5.0
- ￥15,000～￥19,999 / 1人
- 料理・味 5.0
  
  |サービス 4.5
  
  |雰囲気 4.5
  
  |CP 3.5
  
  |酒・ドリンク 4.5
昼の点数：4.0
- ￥3,000～￥3,999 / 1人
- 料理・味 4.0
  
  |サービス 3.5
  
  |雰囲気 4.0
  
  |CP 3.5
  
  |酒・ドリンク 4.0

5回目

2020/03 訪問

昼の点数：4.0
- ［料理・味4.0
- | サービス3.5
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥3,000～￥3,999

/ 1人

通常利用外口コミ

この口コミは試食会・プレオープン・レセプション利用など、通常とは異なるサービス利用による口コミです。

あっという間に終わってしまうsioラーメン

今日は、クラウドファンディングで募集された、sioラーメンを食べに行く日。

時間になったところで、まずラーメンから供される。

わずか数分の至福のときだった。あっという間に終わってしまったsioラーメン。なぜ美味いのかを鳥羽シェフに聞く前に食べ終わっていた。蛤と鶏の出汁は言うまでもなく、塩とオリーブオイルと山椒の使い方で、最初のひと口と同じまま終わるのがすごい！塩で味をつけて茹でられた麺は、博多風に細くて硬め。時間厳守であげられている。スープはその分、塩気がおさえてあるが、オリーブオイルのおかげで、冷めない。その間に進んで、気づけば食べ終わっているというラーメン。これをひと月で完成してしまうなんて。

続くシラスご飯がまた熱くてヤバい。バーミキュラで炊いたご飯に、ふっくら感満載のシラス。和歌山かな。これも一気に終わってしまった。

まだ、口の中に余韻があるよ。もう1周したかった。ぜひ、定番メニュー、もしくは提供日指定でお願いしたい。

テーブル

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sioラーメン

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sioラーメン

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sioラーメン

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sioラーメンスープ

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sioラーメン麺

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シラスご飯

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シラスご飯

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シラスご飯

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店内（掲載承諾済）

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2020/03/11 更新

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4回目

2019/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク4.5 ］
￥15,000～￥19,999

/ 1人

新コンセプトのsio

今日はお呼ばれで訪問。3人の会。初めて入口の席に座って外を見ていたら、道行く人がなんだろうとのぞき込むね。

今日はメインを豚にして、2人はワインペアリング、1人はティーペアリングに。

鳥羽シェフいわく、かなりコンセプトを変えたという。フォアグラも鯖もやめたという。

最初は出汁、続いて、馬肉はいつものビーツ。この色はsioの色だ。

ここで茶碗蒸しが出た。おそらく次の皿の前にこれが出る意味があるはず。

その次の皿が印象に残っている。上には豆苗かな、その下にあるのがフレッシュチーズのブーラッタ。その下にいかすみ。でも全然いかの雰囲気がない。どこにあるのかと思ったら、はじの方にある。こういうのが楽しい。

いつものパンが出たので、これでいかすみをきれいに食べる。

続いて、パスタはかぶら。上に載っているのはゆず。これはシンプルにおいしい。

ドリンクは春というお酒。ライムが入っている。

魚は鰆。この焼き加減はすばらしい。

そして、豚肉と芽キャベツ。焼いた芽キャベツのうまさがよくわかる。

続いてルッコラののった一品。

次がアルファルファののった不思議な一品。これもssioアイスを食べるための一品。

ここでなんと、どぶろく。

その流れでsioアイスが出た。

今日のワインはかなり変化球だったな。

最後は、塚越さんの入れた紅茶にフィナンシェで終了。

お品書きがなくなった代わりに、頭や情報で食べなくなって、何かな？と思いながら食べるのもいいね。

今日はお話がメインの会で、料理の説明を十分聞けなかったが、新コンセプトのsioはまたチャレンジしていた。

テーブル

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お手拭き

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出汁

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出汁

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ワイン

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馬肉

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馬肉

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茶碗蒸し

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ワイン

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ワイン

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いか

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いか

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パン

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かぶら

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かぶら

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春

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春

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鰆

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鰆

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ワイン

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豚

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豚

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ルッコラ

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ルッコラ

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アルファルファ

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アルファルファ

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アルファルファ

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どぶろく

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ワイン

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SIO

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SIO

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フィナンシェ

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紅茶

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ワインペアリング

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コース

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コース

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2019/02/16 更新

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3回目

2019/01 訪問

昼の点数：4.0
- ［料理・味4.0
- | サービス3.5
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥3,000～￥3,999

/ 1人

通常利用外口コミ

この口コミは試食会・プレオープン・レセプション利用など、通常とは異なるサービス利用による口コミです。

sio x and Curry！

今日は、sio x and Curry！お昼も夜もコラボのカツカレーのセットのみ。今日はお昼出れなくて諦めていたのだけれど、超遅いお昼に、Last Minuteで滑り込み！

ドリンクは、塚越さんの入れた、べにふうきのペアリングで。べにふうきは、和紅茶。なかなか飲むチャンスはない。

sio x and Curryのコラボカレーは、シンプルにめっちゃうまかった。sioでおなじみのビーツを混ぜた時の酸味がやみつきになる。そして、想像を裏切るカツ。こんな風にカツが出てくるとは。

卵のアチャールもカレーによくなじんでおいしい。最後は全部混ぜて完食の勢いだったが、まさかの追いカレーありで、感謝。

塚越さんのヴァニラ香るチャイをつけて、sioのソルベでsioらしく終了。

こんなコラボもあるのだね。

sio x and Curryのシンプルにめっちゃうまいコラボカレー

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べにふうき

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テーブル

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カツカレー

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カツカレー

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カツカレー

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カツカレー

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卵のアチャール

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追いカレー

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チャイ

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チャイとSIOのソルベ

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SIOソルベ

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2019/01/19 更新

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2回目

2018/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク4.5 ］
￥15,000～￥19,999

/ 1人

鳥羽シェフの宇宙を食べているようなコース

代々木上原sioへ。一度行きたいという方多数。今日はそのうちのおひとりと出かけた。

今日は、初めてのティーペアリング。最初は、ゆずを浮かせたシンプルなお茶。

最初の一品は、出汁。煮干しに＋アルファ。こちらにもゆずが。

続いて、フォアグラ。見た目は盆栽。マカロンの中には、前回はべったら漬け、今回は奈良漬けだという。ひと口で食べないとくずれてしまう。口の中でいろいろな味が出ては消える。

そして、馬肉。これも見た目は前回と同じ。しかし、今回はラズベリー仕上げ。下地が食パンにバターというのが言われないとわからない食感。

干物は、ものすごい鯖と同じところの鯖。今日は、ソースがいかすみ。ちぢみほうれん草とおかひじき、キヌア。

料理を聞いて、目で見て、口に入れて、左から右から融合していく感じ。

次の粉は、鳥羽シェフ曰く、かなりの完成品とのこと。コンキリエの食感に必要な最低限の肉を使って、あとはミネストローネのような野菜スープを感じるボロネーゼ。

魚は火入れが完璧な鰆。鰆を焼くのはとても難しいのだが、ここではだれがやっても同じように焼く完璧な手法が確立されている。添えられているのは、トマトのピューレ。

メインにあたるのは肉。これは豚カツなのだけど、あり得ないうまさ。皮がうすくて、周りと真ん中の日の通り具合がすばらしい。

米は、この肉といっしょに食べるトレビスで巻いた小さなボール。

林檎は箸休めになっていて、林檎のコンポートとわさび漬けがホイップに。ほうれん草のクレープで巻いてある。

ここで、前回のペアリングでおいしかったオレンジワインをお願いしたら、別のオレンジワインと半分ずつで出してくれた。香りも味も違っていいね、こういうの。

コース最後には、sio。アイスクリーマーが変わったかな、とてもなめらか。

飲み物は、ルワンダのコーヒーも捨てがたかったが、和紅茶にした。日本の作りての紅茶ははじめて。香りはおだやか。茶葉を見せてもらうと、とても大きい。

今夜も、宇宙を食べているような鳥羽シェフのコースだった。

ティーソムリエの爽やかなアレンジで、お茶の深さに触れて、楽しませてもらった。

次回は、ワインとティーを半分ずつでお願いしてみたい。

ティーペアリング

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お店

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本日のお品書き

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ティー①

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出汁

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出汁

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ティー②

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ティー②

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フォアグラ

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フォラグラ

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ティー③

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ティー③

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馬肉

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馬肉

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馬肉

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ティー④

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ティー④

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干物

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干物

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干物

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パン

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ティー⑤

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ティー⑤

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粉

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粉

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粉

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ティー⑥

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ティー⑥

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魚

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魚

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ティー⑦

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ティー⑦

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肉

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肉

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肉

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米

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米

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林檎

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林檎

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sio

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sio

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PASSITO

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オレンジワイン

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オレンジワイン

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オレンジワイン

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オレンジワイン

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フィナンシェ

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和紅茶

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和紅茶

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和紅茶

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お箸

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2018/12/09 更新

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1回目

2018/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.5
- | CP3.5
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

五感を駆使して感じるTHE鳥羽周作

Gris時代に行くことができなかったので、新生sioに行く機会を楽しみにしていた。鳥羽シェフの料理は、鹿児島のイベントで一度味わったが、それは鹿児島の食材を使っての特別なもの。本来の鳥羽シェフの作り出す世界に触れるのはこれが初めて。今日は2人で真ん中のコースを予約。

一番奥の席に着席。2人とも、アルコールペアリングをお願いしていた。

最初は、F. Bergeronneau-MarionのCuvée Prestige。シャルドネとピノノワールのシャンパーニュ。酵母のような香りが心地よい。

塩 / トウモロコシ
冷たいとうもろこしのスープ。上には、オリーブオイルがたらしてあるが、味付けは塩と水のみ。飲んでみると、生ですりおろしたのかと思うようなフレッシュな感じ。

フォアグラ / アメリカンチェリー / べったら漬け
雑誌等で最も目にするこの1品。3Dプリンターで作られた器に乗せて、まさに「盆栽」。
手でつまんで口に入れると、いろいろな味が溶け出してくる。マカロンに3つを詰めて、カカオをまぶしてある。割って中を見ようと思わずに、ひと口でいくのがよいね、これは。

ペアリングは、Ça s'arroseのChinon 2011。ロワール地方シノンのカベルネフランのロゼ。

馬肉 / ビーツ / プラム
こちらも映像でよく見る1品。深い赤、紅色1色の品は、タルタル風の馬肉が乗ったプルスケッタのよう。上に乗っている赤い小さな花の香りが独特。

ペアリングは、オーストリアのTrauben, Liebe und Zeit - Weiss N°7。ピノブランとシャルドネ。

鯵 / 梅 / ドライトマト
見た目はセルクルで抜いたタルタル。そこにスープが注がれる。このスープはドライトマトと水だけで取ったもの。まずスープをひと口。ドライトマトはこういう味がするのだと改めて感じる。下にはキヌアがしかれ、崩しながら食べていく。梅の酸味も感じて、鯵はどこ？という感じすらする1品。

ここで、パンが出される。駒場東大前のル・ルソールのカンパーニュのようなパン。スペルト小麦の粒が埋め込まれている。

ペアリングは、アルザスのMuscat Ottonel 2014。マスカットの香りがすばらしい。

さば / りんご / ユーグレナ
茨城県波崎・越田商店の「もの凄い鯖」を使った1品。この鯖は、45年間熟成中のつけ汁で作られた干物。その上に、ゴーヤ、じゃがいも、砕いたパイ、煮たリンゴがあって、その上に、ケールとおかひじき。さらに、ユーグレナをまぶして、ムースも緑で、完全にグリーンなお皿になっている。口に入れると感じるのは、鯖の旨味、そして、甘さと苦みのコンビネーションがこんなにいいとは。さらに、クミンの香りもして、不思議なお皿。

ペアリングは、イタリアのLe Mole 2016 Quarticllo。オレンジワインで色がきれい。タンニンを感じる白ワイン。

小麦
冷たいパスタで仕掛けは何かと思わせる。はまぐりの出汁を使っているが、貝の身は使わない。へべすと青ゆずを使っていて、その香りがメインなので、もうちょっとはまぐり出汁を感じたい気はする。アルデンテ以上に仕上げたパスタは、水でなく氷で冷やされて、いい感じの硬さ。

ペアリングは、Les Debonnaires Cabernet Franc。このワインは、八重洲の鰻はし本でなじみのあるカベルネフランのワイン。これは、鳩に合うぞ。

鳩
我々は牛肉がやや苦手なので、自動的に鳩にしたのだが、これは大正解。ここに真骨頂があった。調理している時からいい香りがしていたのだが、それは鳩を揚げている時のものだった。最初に揚げてから焼くという手法で鳩の旨味をとじこめているのだった。肉を切ってみると、中はレア。鳩をこんな状態で食べられるとは。旨味が最高だった。レーズンパンとまいたけにも味が染みておいしく食べた。

しらす / ケッパー / セドリックカサノヴァ
下のお米に何で味がついているのかと思ったら、はまぐりと鶏（だったと思う）で炊いている。その上に最高のしらすに、エキストラバージンすぎるオリーブ油。さきほどの冷製パスタも、へべすが効いてはまぐりがちょっと弱かったのだが、これもオリーブ油が強いな。ケッパーの香りもあるし。

ここでチーズをオプションで追加。

見せて説明してもらって、ブルーチーズと燻製のチーズと、もうひとつセミハードのもの。さつまいものチップ、枝付きのレーズン、いちじくやくるみの入ったパンといっしょに。

これに合わせたのは、L'Arco Rosso del Veronese 2013。アマローネのような感じ。

コースに戻って、

枝豆 / ビール
どこに枝豆が？と思うが、上には豆のつるがのり、豆の香りがいっぱい。プルスケッタ風の一品に合わせるのは、ホワイトエールのグラニテ。

sio
ヨーグルトっぽく感じるチーズのジェラート。下にクランブルが敷かれている。干しぶどうのワインが添えられ、ちょっとかけるととてもよい感じ。デザートワインに飲みたいワイン。

オニバスコーヒー
丸いフィナンシェには、コーヒーをお願いした。ライトなコーヒーで、やっぱりこちらの食事は軽い。

初めての鳥羽ワールド。まさに五感を駆使して感じる料理。もはや料理を食べているという感じではない。お店の雰囲気、音楽、ランプ、すべて合わせて、熱き鳥羽周作シェフを感じる時間だった。

次回は若きソムリエのお話ももうちょっと聞きながら、また違う鳥羽ワールドを味わってみたい。

店内

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テーブル

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本日のメニュー

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本日のメニュー

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塩/トウモロコシ

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塩/トウモロコシ

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フォアグラ/アメリカンチェリー/べったら漬け

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フォアグラ/アメリカンチェリー/べったら漬け

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フォアグラ/アメリカンチェリー/べったら漬け

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馬肉/ビーツ/プラム

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馬肉/ビーツ/プラム

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馬肉/ビーツ/プラム

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鯵/梅/ドライトマト

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鯵/梅/ドライトマト

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鯵/梅/ドライトマト

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さば/りんご/ユーグレナ

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さば/りんご/ユーグレナ

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さば/りんご/ユーグレナ

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小麦

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小麦

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小麦

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鳩

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鳩

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鳩

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鳩

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鳩

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鳩

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しらす/ケッパー/セドリックカサノヴァ

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しらす/ケッパー/セドリックカサノヴァ

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チーズ

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チーズ

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枝豆/ビール

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枝豆/ビール

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枝豆/ビール

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枝豆/ビール

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sio

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sio

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干しブドウのワイン

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オニバスコーヒー

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フィナンシェ

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お店

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2018/09/10 更新

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Légumeさんが投稿したsio（東京/代々木上原）の口コミ詳細

sio代々木上原、代々木八幡、代々木公園/イノベーティブ、フレンチ、イタリアン

ジャンルから探す

予算

営業時間

Légumeさんが投稿したsio（東京/代々木上原）の口コミ詳細

sio代々木上原、代々木八幡、代々木公園/イノベーティブ、フレンチ、イタリアン

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