ゆめゆめさんが投稿した東麻布天本（東京/赤羽橋）の口コミ詳細 [食べログ]

この口コミは、ゆめゆめ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

東麻布天本赤羽橋、神谷町、麻布十番/寿司

4回

夜の点数：4.6
- 料理・味 4.7
  
  |サービス 4.5
  
  |雰囲気 4.5
  
  |CP 4.0
  
  |酒・ドリンク 4.3

4回目

2018/09 訪問

夜の点数：4.6
- ［料理・味4.7
- | サービス4.5
- | 雰囲気4.5
- | CP4.0
- | 酒・ドリンク4.3 ］

圧倒的な素材力の魅せる鮨♪

東麻布にある超予約困難店「東麻布天本」。
外苑前の「海味」や滋賀の「しのはら」などで修行を積み、ここ東麻布で2年前に独立オープン。
今はOMAKASEでしか予約を取れないらしいが、こちらの予約が解放になるとサーバがダウンするとも言われている。
そんな予約困難店にまたもやありがたく棚ぼたで枠をいただき、訪問した。

前半はつまみ。
他の仕入れではこの大きさは出てこないという富山の白えび、
身もスープも旨味が強い甘鯛、とろけるようなクリーミーさの真牡蠣など、
序盤からその圧倒的な素材力を見せつけてくれる。
甘みの強いボタンエビは紹興酒でさっとつけてウニと合わせる。
どこかの中華でも出てきそうな感じだが、素材が圧倒的に上。
長崎壱岐の珍しい迷いガツオや季節最後の太刀魚も、
ここ天本だから食べることができたのだろう。

この時点で結構お腹も満たされつつあるが、これから握り。
こちらのシャリは赤酢が少しブレンドされた酢で程よい酢の具合、
表面のベタつきもなく口の中ではらりと解ける感じが心地よい。
ネタも厚めに切られているが、それをしっかり受け止めてバランス良い仕上がり。
高級魚のあらから始まり、鯖にアジ。この日は秋刀魚もいただけたけど超絶素晴らしい青魚たち。
赤身から中とろ大トロとその素晴らしい脂のりも堪能し、尻尾落ちエビをいろんなアングルから激写すればかなりの満足感に。

この日のクライマックスは、新もののいくらとウニで作った小さな丼、
隣の親子は親が子供の分まで奪っていたが、それだけのとろけるような美味しさ。
穴子はこんな感じだったかな！？すごく香ばしく仕上がっていてめちゃくちゃ旨かった。

この日も大満足、天本さんのトークでカウンターも盛り上がり、
楽しい時間を過ごすことができた。
この素材力、何度味わっても圧倒的だと思う。

しかしながら38000円程のお会計、だいぶ上がった感があるが、
まだこれからもっと上がってしまうそう。。。

糸島のもずく

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富山の白えび

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銀杏

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大間のヒラメと玄界灘のアマダイ

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厚岸のつぶ貝

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北海道の真牡蠣

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甘鯛のスープ

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ボタンエビ

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頭の剃りは週2回だそうです

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ボタンエビ紹興酒漬けとウニ

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ご飯を入れて

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燻される天本さんとカツオ

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長崎壱岐の迷いガツオ

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太刀魚寿司

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下にご飯があるのよ

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糸島あら

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三重の鯖

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関空密漁のアジ

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いか

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須崎金目鯛

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大間赤身づけ

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大間中とろ

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大間大トロ

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根室の秋刀魚

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天草のコハダ

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長万部のほっき

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この日のすごいムラサキウニ（密漁）

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ムラサキウニ

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車海老を下からのアングルで

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車海老を上からのアングルで

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お椀

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ウニといくら丼

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松島の穴子

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たまご

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芋焼酎

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日本酒

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日本酒

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2018/09/14 更新

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3回目

2018/01 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.5
- | 雰囲気4.5
- | CP4.3
- | 酒・ドリンク4.3 ］

圧倒的な素材と飽くなき探究心♪

東麻布にある鮨屋「天本」。
青山の鮨「海味」で9年修行された後、滋賀の「しのはら」などの名店で修行し独立した天本氏の店。
2年連続でミシュラン二つ星を獲得するほどの実力で、東京の寿司屋の中でも指折りの超予約困難店。
そんな店に年明け早々から月2回もいけるという、日頃の良き行いのおかげとしか思えないチャンス。

この日のつまみも凄かった。
ぶりの尾の身の血合いの部分は、全く臭みも無くぶりの旨味だけを感じられたし、
前回もいただいた無洗白子も濃厚でピュアな白子のうまさを味わえる。
やはりこの天本さんが集めてくる素材の凄みを感じられる品々だった。
4分という多くても少なくてもダメという絶妙なタイミングで仕上げたタコはどこまでも柔らかで甘く、
しじみの茶碗蒸しにウニを合わせ、少し茶碗蒸しに混ぜて温めていただくという食べ方で、
ウニの旨味も増し、しじみの風味との抜群の相性に驚いた。
あん肝の仕上がりはすぎた以上だったなあ。
そしてつまみの最後に出る脂ノリノリののどぐろもまためちゃくちゃ旨くてもう幸せ♪

握りも素晴らしかった。
松前漬けにした上で、軽く燻して仕上げたサワラは天本さんの天才的な独創性を感じる握り。
ほっき貝も通常食べるところでなく肝の部分だけを提供したり、
まるでアワビのようなでかいトコブシも登場し、終始素材のレベルに驚かされた。
大間のマグロ3兄弟もまるでシルクのような舌触り、赤身が凄まじく良かった。
こちらの赤酢のシャリはやや強めで好みは分かれるかもしれないが個人的には大好きなタイプ。

車海老の提供スタイルも遊びゴコロたっぷり、トークも軽快だし、
客あしらい(客ころがし！？)もさすがだわ。

天才で、しかも努力し続けているからどんどんすごいことになる。
天本さん、数年後はどこまで上り詰めるんだろうか？

糸島のもずく

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桑名の白魚

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佐渡島のぶりと天本さん

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長崎五島の鰆と東京湾竹岡のヒラメ

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佐渡島のぶりの尾の身

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佐島のタコを4分ボイルで

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青森県鯵ヶ沢の子持ちヤリイカ

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兵庫県赤穂の生牡蠣（侍オイスター1年もの）

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玄海島のムラサキウニ

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しじみ茶碗蒸しに玄海島のムラサキウニを乗せて

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北海道羅臼の無洗白子

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北海道余市のあん肝（1週間漬け込み）

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のどぐろとシャリ

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皮まで柔らかな串木野のチダイ

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東京湾スミイカを3日寝かせて

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東京湾コハダ

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金目鯛

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三重県鳥羽の鰆松前漬けを軽く燻して

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大間の中とろ

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大間の大トロ

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大間の赤身

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北海道長万部の特大ホッキのワタの部分だけを

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和歌山県箕島の鯖

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とこぶし（アワビではない）

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青森県下北半島のウニ

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長崎県ツクモじまのしらかわ（白甘鯛）

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大分豊後水道の車海老

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山椒のきいた赤出汁

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対馬の穴子

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たまご

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2018/01/26 更新

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2回目

2018/01 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.5
- | 雰囲気4.5
- | CP4.3
- | 酒・ドリンク4.3 ］

天にものぼる本物の鮨！

東麻布にある鮨屋「天本」。
青山の鮨「海味」で9年修行された後、滋賀の「しのはら」などの名店で修行し独立した天本氏の店。
2年連続でミシュラン二つ星を獲得するほどの実力で、東京の寿司屋の中でも指折りの超予約困難店。
そんな店を貸し切るというウルトラスーパー贅沢な企画にありがたくも参加させていただいた。

つまみは素材をシンプルに食べさせるものが多いけど、素材を熟知し旨味をもっとも引き出す確かな仕事。
ご出身の九州の素材を多く使われているのも特徴。
柔らかく煮込まれたバイ貝やコリコリの赤ナマコ、シンプルなのに絶品。
藁の香りが口のなかに広がる絶品のカツオに、20日熟成させたねっとりあん肝とどれもお酒に超絶合うラインナップ。
カツオとあん肝はすぎたでもよく出てくるつまみだけど、うまさは甲乙つけ難いほど。
つまみの最後に出た赤ムツご飯が、脂のりまくりの赤ムツとシャリの相性が抜群すぎる！

九州からも直接良い素材を取り寄せるルートをもちつつ、築地でも信頼関係を築くこの店の仕入れの実力。
その最上のネタを生かす技術があってこそなのだろうと思う。
固めに炊き上げ絶妙の酢の加減で仕上げたシャリは、口の中に入れた時のはらりと解ける感じが素晴らしい。
この日のムラサキウニがまたこのシャリとの相性抜群で、とろけるような食感と甘みが口の中に広がる。
サワラを松前漬けで仕上げたねっとりとした独特な食感も他では味わえない握り、
大間3兄弟の迫力も半端なく、特に赤身のシルクのような舌触りはたまらなかった。

おきまりの車海老をあらゆるアングルから撮影すれば、心も胃袋も満たされる。
貸切でのプライベート感も手伝ってか、大大大満足の夜だった。
生まれ変わったら海老になって、天本さんに握ってもらいたいなあ。

カウンター貸切

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糸島のもずく

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桑名の白魚

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山口萩のバイ貝

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唐津の赤ナマコ

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鯛

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玄界灘のカツオ

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子ヤリイカ

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佐賀の天然岩牡蠣子供

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北海道羅臼の白子

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20日熟成のあん肝

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長崎べにひとみの赤ムツご飯

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玄界灘姫島のヒラメ

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東京竹岡のスミイカ

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伊豆稲取の金目鯛

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志賀島のムラサキウニ

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福井越前のチダイ

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鯖

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赤貝

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五島列島のサワラ松前漬け

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対馬の初ぜりのぶり

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大間中とろ

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大間大トロ

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大間赤身

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有明のコハダ

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大分豊後水道の車海老（横から）

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車海老（下から）

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車海老（上斜めから）

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赤出汁

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対馬の穴子

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たまご

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2018/01/14 更新

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1回目

2017/06 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.6
- | 雰囲気4.5
- | CP4.1
- | 酒・ドリンク4.0 ］

天にものぼる鮨にぞっこん♪

東麻布にある鮨屋「天本」。
青山の鮨「海味」で9年修行された後、滋賀の「しのはら」などの名店で修行し独立した天本氏の店。
2016年6月にオープンしたばかりで、もう予約の取れない店になってしまっている。
2017年はもう予約でいっぱい、来年の予約は未定だそう。

前半は酒肴が続くのだが、いわゆる寿司屋のツマミというより
和食店に来ているかのようで、素材ももちろんだが1品ごとのレベルが非常に高い。
昆布締めなどかなりしっかり締めており塩もいらないくらいの仕上がり、どれも酒がすすむ仕様。
ボタンエビを殻ごと紹興酒につけていい感じでねっとりさせたものに雲丹をたっぷりまぶし、
さらには酢飯をちょっと加えて食べさせるといった何とも贅沢なものも。

握りは季節によりシャリの酢の具合を変えているようで、
この日はややマイルドな仕上がりだそう（わたしは初めてなので同行者の比較論）。
握りを見てもらえればわかるが、とにかく見た目も美しくれ惚れ惚れする仕上がり。
どれも素晴らしい仕事だし、食べやすく仕上げてくれる気遣いも嬉しい。
この季節にしては脂ののったマグロを食べられたのも嬉しかったが、
鯵、シマアジ、釣り鯖、いわしなどの青魚がやはりかなり美味しかった。

海老の握りは尻尾を台からギリギリ出すのが天本さんのスタイルだそう、
落ちないかハラハラする絶妙のバランス、何だか艶めかしい。

大満足！！
天本さんのトークも軽快で、笑いの絶えないカウンター。
ツマミから握りまでどれも素晴らしく、もう初訪問なのにぞっこん。
しかしまあ予約をとらせてくれないんだよねえ…。はぁ〜♡

ひっそり

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マスターズドリーム

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糸島もずく

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福岡しゃく

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ヒラメ昆布締め

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久里浜たこのさくら煮、和歌山天然トコブシ、すだちジュレ

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あさり出汁茶碗蒸し、オホーツク毛ガニとこのこを乗せて

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紹興酒漬けのボタンエビ

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唐津黒雲丹(赤ウニの黒いところ)

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ボタンエビ紹興酒漬け、黒雲丹乗せて

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酢飯を入れて

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東京湾たけおかのタチウオ

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千葉勝浦カツオ

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千葉勝浦カツオ

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東京湾マコガレイ

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大阪湾アジ

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唐津やりイカ

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西伊豆シマアジ

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マナガツオ松前漬け

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千葉大原キンメ

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コハダ

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塩釜マグロ

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境港マグロ

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塩釜マグロ大トロ

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対馬釣り鯖

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北海道長万部ホッキ貝

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北海道うに

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北海道うに

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大分海老

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微妙なのせ方

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大分イワシ

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千葉鮑

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千葉鮑

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東京湾小柴穴子

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たまご

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2017/06/30 更新

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ゆめゆめさんが投稿した東麻布天本（東京/赤羽橋）の口コミ詳細

東麻布天本赤羽橋、神谷町、麻布十番/寿司

ジャンルから探す

予算

営業時間

ゆめゆめさんが投稿した東麻布 天本（東京/赤羽橋）の口コミ詳細

東麻布 天本赤羽橋、神谷町、麻布十番/寿司

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

ゆめゆめさんが投稿した東麻布天本（東京/赤羽橋）の口コミ詳細

東麻布天本赤羽橋、神谷町、麻布十番/寿司