ゆめゆめさんが投稿したレストランウオゼン（新潟/東三条）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

レストランウオゼン東三条/フレンチ

4回

夜の点数：-
- ￥20,000～￥29,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -
昼の点数：4.3
- ￥5,000～￥5,999 / 1人
- 料理・味 4.3
  
  |サービス 4.3
  
  |雰囲気 4.3
  
  |CP 4.5
  
  |酒・ドリンク -

4回目

2022/05 訪問

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

/ 1人

山菜とジビエの共演

新潟の三条市にあるモダンフレンチ「UOZEN」。
こちらの井上シェフ、元々は東京池尻大橋でHOKUというお店をやっていたけど、新潟の食材の素晴らしさに惚れ込み、奥様のご実家である日本料理店『魚善』の跡を継ぎ進化させた形でこの店ができた。
前回訪問した際にジビエと山菜を同時に楽しめる5月初旬が最も良いと聞いて4回目の訪問。
現在ディナーもランチも13000円のみ。

”命をいただく”という感謝の意味も込めたイノシシのリエットから始まり、スペシャリテのボタンエビも含めスタートはほぼいつも同じだけど、それ以降はこごみやうるい、タラノメなど旬の山菜をたっぷり使ったお料理に。真鯛とこごみはクリームのソースが優しくまとめ、猪は苦味のあるしどけを合わせ力強さを感じる1皿に。メバルのレアな火入も感動、この繊細なお料理をあのガタイのいい井上シェフが作られているというギャップがいつも面白いと感じてしまう。
脂身が甘味すら感じるツキノワグマでメインも楽しみ、ワインもいつも以上に進んでしまった。

スペシャリテは固定させながらも季節ごとの素材を存分に楽しませてくれる構成。
やっぱりこちらのお料理好きだなぁ。

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ペアリングで

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命をいただく

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ジビエドッグ

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ボタンエビブイヤベース

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真鯛とこごみやうるい

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ヤマメ、蕎麦粉ガレット、ラルド

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しどけタラノメ山菜イノシシ

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コンソメ

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メバル

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ツキノワグマ

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2022/05/13 更新

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3回目

2021/12 訪問

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

/ 1人

新潟の地産地消モダンフレンチ〜冬の青首鴨

新潟の三条市にあるモダンフレンチ「UOZEN」、鴨狙いで3回目の訪問。
こちらの井上シェフ、元々は東京池尻大橋でHOKUというお店をやっていたけど、新潟の食材の素晴らしさに惚れ込み、奥様のご実家である日本料理店『魚善』の跡を継ぎ進化させた形でこの店ができた。
現在ディナーもランチも13000円のみ。

”命をいただく”という感謝の意味も込めたイノシシのリエットから始まり、スペシャリテのボタンエビも含めどのお皿も美しく緻密に考えられ繊細に作り込まれている。初めての冬の訪問、どんな素材をいただけるか楽しみだったがもちろんこの時期の新潟に行くのであれば鴨は外せない。この日はありがたくもツキノワグマもいただけ、そして素晴らしい青首鴨をいただくことができた。素材だけでいえば長吉の真鴨よりもこちらの方が上（いずれも網捕り）と感じるほどの美味しさで、レバーや脳みそまで丸ごと鴨をいただくという幸せを味わうことができた。

ここは新潟に来たら絶対に外せない大好きなお店。
この内容で13000円というのは本当に信じられない。マダムのワインも素晴らしく、この日のオレンジは今までで最高だった。次回は山菜の季節に伺いたい。

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猪リエット

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玉ねぎマカロン生ハム

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一口シーザーサラダ猪ベーコン

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ジビエドック

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ボタンエビ

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ミンククジラタルタル

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イカセロリアンチョビソース

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新潟バター

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鴨ドディーヌ

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もくずがに

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もくずがにフラン

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ツキノワグマ

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ツキノワグマなめことそばのみ

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さわら

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青首鴨

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青首鴨

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青首鴨

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青首鴨

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ラムネのアイスに薬草ジン

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モンブラン黒文字アイス

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小菓子

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薬草茶

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2021/12/24 更新

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2回目

2021/07 訪問

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

/ 1人

五感で楽しむ新潟地産地消の最高峰

新潟の三条市にあるモダンフレンチ「UOZEN」、2度目のディナー訪問で大感動した。
こちらの井上シェフ、元々は東京池尻大橋でHOKUというお店をやっていたけど、新潟の食材の素晴らしさに惚れ込み、奥様のご実家である日本料理店『魚善』の跡を継ぎ進化させた形でこの店ができた。
ランチでもディナーでも7,000円と13,000円の2種のおまかせコースのみ、シェフ自らがハントしているというジビエが含まれるのは13000円のコース。前回ランチは安い方だったけど、今回はもちろん13000円のコースにワインペアリングをお願いした。

”命をいただく”という感謝の意味も込めたイノシシのリエットはイノシシの頭蓋骨の上に。
序盤のフィンガーフードも、甘長唐辛子にチョリソーとツキノワグマのラルド（脂）を詰めたり、ジビエをパン生地で包んだジビエドックなど楽しさとオリジナリティに心を掴まれる。
映えるボタン海老はブイヤベースのスープを寒天で固めたもので包み可愛らしい仕上げ。自らジビエもハントしマグロも釣り上げるという豪快なイメージの井上氏が、ここまで繊細で細かやかｎな盛り付けと手の込んだ料理を生み出しているとは本当に驚いてしまう。

自ら釣ったクロマグロには、そのクロマグロの餌でもあるイワシのクリームを添え、マグロの胃袋はマグロの骨を楊枝がわりにさしてピンチョスで。西バイ貝の出汁は貝をそのままスープ皿として使い、手で持っていただく。
珍しい鹿のタルタルは大きなナスタチウムの葉で巻いていただき、小さなヤマメはガレットで包んでいただく。
乳牛であるガンジー牛が役目を終えた後も美味しくいただきたいと一頭買いし9ヶ月熟成、その味わいはもはやハムの一歩手前のギリギリの仕上がり。自らハントしたイノシシの澄んだ味わいと脂の甘みにも驚いた。
井上氏の料理にはどれも食材のストーリーが感じられるし、目で見て手で触ってと五感で楽しませてくれるので本当にワクワクする。

料理をさらに高めるのは、奥様のお料理や素材の説明と完璧なワインの組み合わせ。シェフとのシンクロ度合いがすごいし、料理に合わせていただいたワイン（日本酒含む）は8種、どれもさすがのチョイスだった。

ランチも良かったけどこちらはやはりディナーでワインを組み合わせて頂くと満足度が段違いに上がったなぁ。
冬のジビエはもちろん、一番お勧めの季節は山菜と組み合わせる5月とのこと。いずれも是非行ってみたい、この店のために新潟に行く価値がある地産地消レストランだと思う。

備考：今回は燕三条駅からウォーキング兼ねて1時間15分ほどかけて歩いて行ったのだけど、コンフォートホテルだとレンタル自転車があるからいいと思うよ。

周りは田んぼ

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見た目は和

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店内

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店内

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店内

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乾杯だけエチゴビール

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水がうまい

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食材について

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”命をいただく”イノシシリエット

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生ハム入りマカロン

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甘長唐辛子にチョリソとツキノワグマラルド

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ジビエドック

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ワイン

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ボタンエビにブイヤベースのソースを着せて

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ワイン

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本州鹿昆布締めのタルタル

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ナスタチウムで巻いてそのまま

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ワイン

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シェフが釣った佐渡クロマグロのマリネにイワシクリーム

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クロマグロの胃袋

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佐渡バターとパン

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ワイン

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西バイ貝の身にウドスライス、西バイ貝のポタージュ

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西バイ貝の身にウドスライス

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西バイ貝のポタージュ

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ワイン

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ヤマメとそば粉のガレット

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日本酒

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寺泊川のマス

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寺泊川のマス

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ガンジー牛9ヶ月熟成

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ワイン

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ガンジー牛9ヶ月熟成を薪焼きで

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ワイン

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シェフがハントしたイノシシロースとハツ

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きゅうりとキウイのソルベ

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甘酒

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チーズにお米、ガンジー牛乳のアイス

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いちごソース

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小菓子（くわのみキャラメル、わらび餅ホワイトチョコ、プリン）

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ハーブティ

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信念

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2021/07/06 更新

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1回目

2019/08 訪問

昼の点数：4.3
- ［料理・味4.3
- | サービス4.3
- | 雰囲気4.3
- | CP4.5
- | 酒・ドリンク- ］
￥5,000～￥5,999

/ 1人

新潟地産地消モダンフレンチ

新潟のほぼど真ん中、三条市にあるモダンフレンチ「UOZEN」。
こちらの井上シェフ、元々は東京池尻大橋でHOKUというお店をやっていたけど、新潟の食材の素晴らしさに惚れ込み、奥様のご実家である日本料理店『魚善』の跡を継ぎ進化させた形でこの店ができた。

外観は日本料理店の時のそのままだけど、中はモダンフレンチの店としてふさわしい雰囲気に改装。
大きなワインセラーがあり、窓からはこうべを垂れる稲穂が揺れるという素晴らしい空間。
自ら狩りに行くという井上シェフが仕留めたジビエの骨や皮もオブジェになっていた。

ランチは4700円、7000円、11000円、夜は7000円と11000円のコース。
この日いただいたのはランチの4700円コースだったけど、小さな前菜3種、前菜、お魚料理、お肉料理、デザート、小菓子という構成はかなりコストパフォーマンスも高いと感じる。

前菜3種では、イノシシのリエットをイノシシの頭蓋骨に乗せるという演出も面白いし、
玉ねぎを使ったマカロンを前菜に出すなど遊びがきいてる。
メジマグロはフレッシュさを残してレアなカツレツで仕上げ、酸味のあるトマトのソースと。
面白かったのは鮎。シベという料理で血をソースに使うものがあるらしいが、鮎の肝を血のように見立てて鮎にかけている。
鮎そのものは新潟で採れたものでなんと手づかみで捕まえたそう。
この鮎の内臓の苦味が素晴らしく美味しい、ソースとしてここまで表に出して使うのも面白い。
ガンジー牛も本来は乳牛なので捨てるはずのところを、肉質の良いものを生かして使用。
こんなに美味しいお肉が捨てられるとはもったいない。シェフの食材へのリスペクトを感じる。

デザートも熱を加えずに作ったコンポートにクレームブリュレと生乳のアイス。
繊細さ溢れるデザートも素晴らしい。

新潟の食材に対する愛とリスペクトを感じる料理たち、
そして素材を大胆に使うシェフのセンスに脱帽。
新潟でしか作れない料理を楽しんでいらっしゃるようにも感じた。
今度はワインとともにぜひディナーで訪問したい店。

外観

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ジビエな予感

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窓からはこうべを垂れる稲穂

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イノシシ頭蓋骨の上にイノシシのリエット

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佐渡マダラとジャガイモのペーストのクロケット

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玉ねぎのキャラメルクリームと生ハムのマカロン

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佐渡メジマグロのカツレツにトマトの焦がしバターソース、オリーブの粉末

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佐渡メジマグロのカツレツにトマトの焦がしバターソース、オリーブの粉末

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自家製パン

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水が美味しい！

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鮎の肝を血に見立ててシベのように仕上げた鮎

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長岡のガンジー牛の乳牛を赤ワインとニラのソースで

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桃のコンポートとフルーツ入りクレームブリュレと生乳アイス、ベリーソースで

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フレッシュハーブティ

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小菓子

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2019/08/10 更新

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ゆめゆめさんが投稿したレストランウオゼン（新潟/東三条）の口コミ詳細

レストランウオゼン東三条/フレンチ

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レストラン ウオゼン（新潟/東三条）の口コミ詳細

レストラン ウオゼン東三条/フレンチ

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レストランウオゼン（新潟/東三条）の口コミ詳細

レストランウオゼン東三条/フレンチ