和牛ジャーナルさんが投稿した膳処末富（東京/麻布十番）の口コミ詳細 [食べログ]

この口コミは、和牛ジャーナル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

閉店膳処末富麻布十番、赤羽橋/日本料理

8回

夜の点数：5.0
- ￥30,000～￥39,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 4.5
  
  |酒・ドリンク -

8回目

2023/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル

鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル。

新神戸の向かい2階に2022年9月5日に新たにオープンした新店舗。1階には麻布室井が入っています。

修行していた父親の店舗「さかなや富ちゃん」から堀越、鈴田式、新神戸と今まで手がけてきた店舗の集大成のようなお店。

食べログ4点超えの店舗を2店舗も排出している末富氏が満を辞してカウンターに立ち振る舞う焚火料理は、改めて末富氏の底知れなさを感じる内容。

和食寄りだけど創作的で、鈴田式や新神戸と被りを感じさせぬ内容でここに来る理由がある。

お店の雰囲気もよく、焚火で心が癒され、整います。
行くたびに洗練されていく焚火料理が毎回楽しくて、この日も最高の空間でした。

【注文】
＜おまかせコース＞　33,000円
◇たこの柔らか煮
◇空芯菜
◇メジマグロのお造り
◇利尻の昆布のお椀　銚子の金目鯛
◇シャトーブリアン丼
◇アロエ
◇薪焼きホタルイカ　ホッキ貝　筍
◇高原比内と高坂鶏のつくね
◇枇杷とストラッチャテッラ
◇マッシュルーム
◇タン　ウイスキー樽
◇メイクイーン
◇筍と大根の薪ごはん
・ごはんのせんべい
・生しらす
・筍の出汁
・牛丼
・卵
◇ふきのとうのアイス
◇干し芋

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2023/04/23 更新

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7回目

2023/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル

鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル。

新神戸の向かい2階に2022年9月5日に新たにオープンした新店舗。1階には麻布室井が入っています。

修行していた父親の店舗「さかなや富ちゃん」から堀越、鈴田式、新神戸と今まで手がけてきた店舗の集大成のようなお店。

食べログ4点超えの店舗を2店舗も排出している末富氏が満を辞してカウンターに立ち振る舞う焚火料理は、改めて末富氏の底知れなさを感じる内容。

和食寄りだけど創作的で、鈴田式や新神戸と被りを感じさせぬ内容でここに来る理由がある。

お店の雰囲気もよく、焚火で心が癒され、整います。
行くたびに洗練されていく焚火料理が毎回楽しくて、この日も最高の空間でした。

【注文】
＜おまかせコース＞　33,000円
◇タコの柔らか煮のタルト
◇藁焼きの空芯菜
◇杉の木で焼いたメジマグロ
・すりおろした蕪
◇春野菜と金目鯛
◇ヒレ丼
◇あおりイカとアロエ
◇りいきというネギ　と　ホタルイカ　ホッキ貝
◇鶏のつくね
・高坂鶏と　〇〇鶏
◇グレープフルーツ　リコッタチーズ
◇薪焼ききのこ　
◇ウイスキー樽の牛タン
◇昆布だし　芋
◇大根ごはん
◇薪うどん
◇北京紅茶
◇ふきのとうのアイス

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2023/04/08 更新

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6回目

2023/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

末富信氏の集大成となる焚火料理という新ジャンル

鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル。

新神戸の向かい2階に2022年9月5日に新たにオープンした新店舗。1階には麻布室井が入っています。

修行していた父親の店舗「さかなや富ちゃん」から堀越、鈴田式、新神戸と今まで手がけてきた店舗の集大成のようなお店。

食べログ4点超えの店舗を2店舗も排出している末富氏が満を辞してカウンターに立ち振る舞う焚火料理は、改めて末富氏の底知れなさを感じる内容。

和食寄りだけど創作的で、鈴田式や新神戸と被りを感じさせぬ内容でここに来る理由がある。

お店の雰囲気もよく、焚火で心が癒され、整います。
行くたびに洗練されていく焚火料理が毎回楽しくて、この日も最高の空間でした。

【注文】
＜おまかせコース＞　33,000円
・菜の花
・サラダえのき
・藁焼きの空芯菜
・めじまぐろ　杉の木　すりおろした蕪の漬物
・白魚のお椀
・あおりいかとアロエ
・藤枝市の竹で炙った鶏つくね
・ビスク
・タコの柔らか煮　薪焼き椎茸　タルト
・パールレモン　リコッタチーズ
・マッシュルームと北あかり
・牛タン　ウイスキー樽
・1日炊いた茄子
・土鍋ごはん
・薪うどん
・ゆりね　豆腐のソース
・きんせんちゃのアイス（水、きんせん茶、砂糖）

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2023/03/02 更新

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5回目

2023/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

末富信氏の集大成となる焚火料理という新ジャンル

鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル。

新神戸の向かい2階に2022年9月5日に新たにオープンした新店舗。1階には麻布室井が入っています。

修行していた父親の店舗「さかなや富ちゃん」から堀越、鈴田式、新神戸と今まで手がけてきた店舗の集大成のようなお店。

食べログ4点超えの店舗を2店舗も排出している末富氏が満を辞してカウンターに立ち振る舞う焚火料理は、改めて末富氏の底知れなさを感じる内容。

和食寄りだけど創作的で、鈴田式や新神戸と被りを感じさせぬ内容でここに来る理由がある。

お店の雰囲気もよく、焚火で心が癒され、整います。
行くたびに洗練されていく焚火料理が毎回楽しくて、この日も最高の空間でした。

【注文】
＜おまかせコース＞　30,000円
◇白子　北あかりのジャガイモと卵白のメレンゲ
◇空芯菜
◇寒鰆　ソメイヨシノ
◇蟹のしんじょうのお吸い物
◇ヒレ丼
◇白海老のマリネ　せり
◇えのき　春菊
◇ビスク
◇鶏つくね　竹
◇茄子
◇キノコとキノコの一皿
◇レタス　牡蠣のソース
◇和牛のタン　ウイスキー樽の燻製
◇百合根
◇牛しゃぶと牛蒡の土鍋ごはん
◇薪うどん
◇リコッタチーズ
◇アイス

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2023/01/26 更新

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4回目

2022/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

焚火料理という新ジャンルで挑む末富信氏の集大成

鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル。

新神戸の向かい2階に2022年9月5日に新たにオープンした新店舗。1階には麻布室井が入っています。

修行していた父親の店舗「さかなや富ちゃん」から堀越、鈴田式、新神戸と今まで手がけてきた店舗の集大成のようなお店。

食べログ4点超えの店舗を2店舗も排出している末富氏が満を辞してカウンターに立ち振る舞う焚火料理は、改めて末富氏の底知れなさを感じる内容。

和食寄りだけど創作的で、鈴田式や新神戸と被りを感じさせぬ内容でここに来る理由がある。

お店の雰囲気もよく、焚火で心が癒され、整います。
行くたびに洗練されていく焚火料理が毎回楽しくて、この日も最高の空間でした。

【注文】
＜おまかせコース＞　33,000円
◇白子　北あかりのジャガイモと卵白のメレンゲ
◇空芯菜
◇寒鰆
◇蟹のしんじょうのお吸い物
◇ヒレ丼
◇白海老　せり
◇キノコのソースと薪焼きキノコ
◇つくね
◇茄子
◇レタス　牡蠣のソース
◇和牛のタン　ウイスキー樽の燻製
◇百合根
◇牛しゃぶと牛蒡の土鍋ごはん
◇薪うどん
◇柿の白和　豆腐のソース
◇アイス

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2023/01/26 更新

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3回目

2022/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

焚火料理という新ジャンルで挑む末富信氏の集大成

肉匠堀越、鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル。

新神戸の向かい2階に2022年9月5日に新たにオープンした新店舗。

修行していた父親の店舗「さかなや富ちゃん」から堀越、鈴田式、新神戸と今まで手がけてきた店舗の集大成のようなお店。

食べログ4点超えの店舗を2店舗も排出している末富氏が満を辞してカウンターに立ち振る舞う焚火料理は、改めて末富氏の底知れなさを感じる内容。

和食寄りだけど創作的で、鈴田式や新神戸と被りを感じさせぬ内容でここに来る理由がある。

お店の雰囲気もよく、焚火で心が癒され、整います。
最高の空間でした。

【注文】
＜おまかせコース＞　25,000円
◇じゃがいも　いくら　メレンゲ
◇冷製空芯菜
◇鹿児島の鰹
ソメイヨシノの木の燻製
玉ねぎのソース
◇鱧のお椀　利尻の昆布だし
◇ヒレ丼
玉ねぎを燻して香りづけ
◇ホタテのセビーチェ
◇つくね　栗のチップス
◇牡蠣のソースとレタス
◇牛タン
ウイスキーの樽の香り
◇柿の白和え
◇締めの土鍋ごはん
◇薪焼きのうどん
・一口目はそのまま
・昆布と鰹といりこ
◇ババロア　オリーブオイル　塩
◇金銭茶のアイス

───・─── ・─── ・─── ・
◇instagram
和牛ジャーナル（@wagyu_journal）
https://www.instagram.com/wagyu_journal/?hl=ja

◇tiktok
和牛ジャーナル（@wagyu_journal）
https://vt.tiktok.com/ZSJJgKcHk/

◇YouTube
https://youtube.com/channel/UC__keb7-eVj8BkJ2EF28uIw

◇オンラインサロン
https://nikukai.net
───・─── ・─── ・─── ・

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2022/11/08 更新

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2回目

2022/10 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

焚き火料理という新たな業態で挑む末富信氏の集大成

肉匠堀越、鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル。

新神戸の向かい2階に2022年9月5日に新たにオープンした新店舗。

修行していた父親の店舗「さかなや富ちゃん」から堀越、鈴田式、新神戸と今まで手がけてきた店舗の集大成のようなお店。

食べログ4点超えの店舗を2店舗も排出している末富氏が満を辞してカウンターに立ち振る舞う焚火料理は、改めて末富氏の底知れなさを感じる内容。

和食寄りだけど創作的で、鈴田式や新神戸と被りを感じさせぬ内容でここに来る理由がある。

お店の雰囲気もよく、焚火で心が癒され、整います。
最高の空間でした。

【注文】
＜おまかせコース＞　25,000円
◇じゃがいも　いくら　メレンゲ
◇冷製空芯菜
◇鹿児島の鰹
ソメイヨシノの木の燻製
玉ねぎのソース
◇薪焼き茄子の田楽風
◇鱧のお椀　利尻の昆布だし
◇ヒレ丼
玉ねぎを燻して香りづけ
◇ホタテのセビーチェ
◇つくね　栗のチップス
◇牡蠣のソースとレタス
◇牛タン
ウイスキーの樽の香り
◇柿の白和え
◇締めの土鍋ごはん
◇薪焼きのうどん
・一口目はそのまま
・昆布と鰹といりこ
◇ババロア　オリーブオイル　塩
◇金銭茶のアイス

───・─── ・─── ・─── ・
◇instagram
和牛ジャーナル（@wagyu_journal）
https://www.instagram.com/wagyu_journal/?hl=ja

◇tiktok
和牛ジャーナル（@wagyu_journal）
https://vt.tiktok.com/ZSJJgKcHk/

◇YouTube
https://youtube.com/channel/UC__keb7-eVj8BkJ2EF28uIw

◇オンラインサロン
https://nikukai.net
───・─── ・─── ・─── ・

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2022/10/16 更新

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1回目

2022/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

焚き火料理という新たな過去作り上げた業態の進化系

肉匠堀越、鈴田式、新神戸などを手掛ける「末富信」氏が腕を振るう焚火料理という新ジャンル。

新神戸の向かい2階に2022年9月5日に新たにオープンした新店舗。

修行していた父親の店舗「さかなや富ちゃん」から堀越、鈴田式、新神戸と今まで手がけてきた店舗の集大成のようなお店。

食べログ4点超えの店舗を2店舗も排出している末富氏が満を辞してカウンターに立ち振る舞う焚火料理は、改めて末富氏の底知れなさを感じる内容。

和食寄りだけど創作的で、鈴田式や新神戸と被りを感じさせぬ内容でここに来る理由がある。

お店の雰囲気もよく、焚火で心が癒され、整います。
最高の空間でした。

【注文】
＜おまかせコース＞
◇n25キャビア、無花果、ビーツ　オーム乳業のミルク、玉ねぎのピュレ
◇藁焼きの空芯菜　すり流し　◯
◇勝浦鰹の藁焼き　水楢、ソメイヨシノ　◯
タレがめちゃ美味い。
◇茄子田楽　ハリッサ
◇鱧のお椀　◯
◇フィレ丼　◎
玉ねぎを焼いた火で香りを付けたフィレ
貝柱と冬瓜の混ぜごはん　
◇ホタテのセビーチェ
◇つくねと蓮根　つくねの旨味の粘り気がすごい　◎
◇とうもろこしとピュレ
◇牡蠣のソース　レタス
◇白桃の白和え　ウイスキー樽の木で焼いた牛タン
◇芋茎ソーメン　蕎麦湯
◇松茸ごはん
◇薪うどん　いりこ出汁
◇ババロア　オリーブオイル　塩
◇金銭茶のアイス

───・─── ・─── ・─── ・
◇instagram
和牛ジャーナル（@wagyu_journal）
https://www.instagram.com/wagyu_journal/?hl=ja

◇tiktok
和牛ジャーナル（@wagyu_journal）
https://vt.tiktok.com/ZSJJgKcHk/

◇YouTube
https://youtube.com/channel/UC__keb7-eVj8BkJ2EF28uIw

◇オンラインサロン
https://nikukai.net
───・─── ・─── ・─── ・

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2022/09/10 更新

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和牛ジャーナルさんが投稿した膳処末富（東京/麻布十番）の口コミ詳細

閉店膳処末富麻布十番、赤羽橋/日本料理

ジャンルから探す

予算

営業時間

和牛ジャーナルさんが投稿した膳処末富（東京/麻布十番）の口コミ詳細

閉店膳処末富麻布十番、赤羽橋/日本料理

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