Name: 蒼
Address: 西麻布3-21-3 オリンピアード麻布霞坂 2F, 港区, 東京都, 1060031, JP
Telephone: 03-6434-9829
Price range: ￥50,000～￥59,999
Rating: 4.59

この口コミは、食べ歩き隊２号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

食べ歩き隊２号口コミ514件フォロワー8,279人

5.0

￥50,000～￥59,9991人

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

2023/04訪問5回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥50,000～￥59,9991人

素材の旨味を濃縮した世界最高峰の西洋料理店

西麻布のカウンター西洋料理店。食べログGOLD。
シンプルで素材の旨みを濃縮した料理が中心。
最高峰の素材を生かした旨味満点で強めの味わい。

すごく美味しいです。騙されたと思って１度行ってみて下さいｗ
薄味至上主義者以外なら、他の店へ行くのがバカらしくなるレベルだと思う。

但馬玄・神経締め板鱒(太った桜鱒)・超硬水と軟水を使い分けた料理etc…
「こだわりぬいた最高峰食材を最大限生かそう」というシェフの意気込みを感じる店。
調理法も細かい部分までこだわってる様子で、質問すれば詳しく教えてくれます。

同じような最高峰食材を有名店で食べたことはありますが、ここまで美味しく感じたことはほとんどなかったので、調理技術の違いが大きいのかも？
料理に客観的正解はないので、あとは個人の好みの問題かな？

徐々に値上げしていますが、今でも良心的価格。ぶっちゃけすごく安いｗ
ハーフペアリング(税サ込14520円)も良心的価格なので、高級ワインに興味ある人は注文必須。
（写真欄にワイン全銘柄を記載）

「蒼」へ来る客は全国の有名店を食べ歩く趣味の人が多いらしく、客の好みに合わせて開業当初よりもフレンチ要素を減らして、現在のスタイルにたどり着いたそうです。

桜鱒が異常に美味しかった。今まで食べたサケ/マス/サーモン料理の中で1番美味しかった。

「真鯛のコンソメ(調味料なし)」
「ムラサキ雲丹の冷製パスタ。蛤出汁/柑橘系香り」
「白アスパラガス。オランデーズソース」
「板鱒(桜鱒)。甘酸っぱい中国甘酒ソース」
「赤座海老＆超濃厚ビスク」「毛蟹リゾット」
「甘鯛のアクアパッツァ」「白タマネギのムース」「紅はっさくの口直し」
「但馬玄シャトーブリアン炭火焼。筍」「鶏と蛤のリゾット」
「天使音マスクメロン」「卵と赤酒のアイス」「カヌレ。シュークリーム。ガレット。飲物」

25

ムラサキ雲丹のパスタ

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25

レアな板鱒

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22

毛蟹リゾット

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24

赤座海老。ビスクと共に

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14

但馬玄シャトーブリアン。筍

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14

白アスパラガス

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13

甘鯛

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13

真鯛コンソメ

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13

タマネギのムース

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13

紅八朔

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13

鶏と蛤のリゾット

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14

天使音マスクメロン

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13

卵と赤酒のアイス

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14

ガレット

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13

カヌレ/シュークリーム/ガレット

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14

エスプレッソ

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13

但馬玄の切り口(食べる途中)

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11

当日のメニュー

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11

Billecart-Salmon VINTAGE 2007

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11

Vie Di Romans「Friul Isonzo 2020」

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11

KENZO ESTATE「結 2021」

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11

Louis Latour「Corton-Charlemagne Grand Cru 2016」

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11

Paul Hobbs「Chardonnay 2019」

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11

HENRIOT「Cuvee Hemera 2006」

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10

Lucien Le Moine「Mazis-Chambertin Grand Cru 2006」

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10

Bodegas Ximenez-Spinola「Pedro Ximenez」

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2022/09訪問4回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥50,000～￥59,9991人

素材の旨みを濃縮した世界最高峰の西洋料理

西麻布のカウンター西洋料理店。食べログSILVER。
シンプルで素材の旨みを濃縮した料理が中心。
最高峰の素材を生かした旨味満点で強めの味わい。

但馬玄・水中放血神経締めの黒ムツ・超硬水で洗った新いくらetc
「こだわりぬいた食材を最大限生かそう」というシェフの意気込みを感じる店。
調理法も細かい部分までこだわってる様子で、質問すれば教えてくれるはず。

直近１年で値上げしましたが今でも良心的価格。

ハーフペアリング(税サ込14520円)は酒屋で2~3万円のワインが出るから非常に安い。超オススメ！
（写真欄にワイン全銘柄を記載）

常連さん主催の貸切会に参加。
「蒼」へ来る客は全国の有名店を食べ歩く人が多いらしく、客の好みに合わせて開業当初よりもフレンチ要素を減らして、現在のスタイルにたどり着いたそうです。

「ハモのコンソメwith松茸」「新イクラ冷製パスタ」
「クエのフレッシュトマトソース」「赤座海老＆超濃厚ビスク」
「毛蟹リゾット」「黒アワビのバタースープ」「パプリカのムース」
「黒ムツのアクアパッツァ」「プラムの口直し」「但馬玄ヒレ炭火焼」
「天使音マスクメロン」「牛乳アイス」「シュークリーム＆カヌレ」「飲物」

すごく美味しいです。騙されたと思って１度行ってみて下さいｗ
薄味至上主義者以外なら、他の店へ行くのがバカらしくなるレベルだと思う。
（素材の旨みを濃縮した強い味わい）

33

赤座海老。超濃厚ビスク

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33

新イクラの冷製パスタ

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30

毛蟹リゾット

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27

但馬玄ヒレ。天然松茸

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19

黒ムツのアクアパッツァ

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16

以下出た順(ハモだけ使ったコンソメ。塩もなし)

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15

いくらパスタ。ハマグリ出汁

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15

クエ。さわやかなトマト味

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16

赤座海老

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15

この料理が1番有名？

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13

超毛蟹味リゾット

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15

黒アワビ。あっさり系バタースープ

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16

パプリカのムース

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15

黒ムツのアクアパッツァ

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17

プラムのグラニテ

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14

但馬玄(脂の融点が非常に低い)

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16

但馬玄スネ肉を使ったカレー

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16

天使音マスクメロン

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16

ジャージー牛乳アイス

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14

焼き立てシュークリーム＆カヌレ

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14

エスプレッソ

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13

メニュー

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11

Penet Chardonnet「Grand Cru Les Blanches Voies 2011」

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11

CHATEAU MONBOUSQUE「 blanc d'exception 2016」

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11

Albert GRIVAULT「Meursault 1er Cru Clos des Perrieres 2020」

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12

Louis Latour「Corton Charlemagne Grand Cru 2019」

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12

Chateau de Beaucastel「Chateauneuf-du-Pape Blanc2011」

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12

Billecart-Salmon「Cuvee Nicolas-Francois 2006」　

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12

Vincent Girardin「Charmes Chambertin Grand Cru 2002」

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10

選択制デザートワイン＆ブランデー

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2022/02訪問3回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥50,000～￥59,9991人

素材の旨みを濃縮した世界最高峰の西洋料理

西麻布のカウンター西洋料理店。食べログSILVER。
料理はシンプルで素材の旨みを濃縮した料理が中心。
最高峰の素材を生かした旨味満点で強めの味わい。

但馬玄シャトーブリアン(42ヵ月肥育♀)、丹後産松葉蟹、巨大赤座海老etc
「こだわりぬいた食材を最大限生かそう」というシェフの意気込みを感じる店。
よくわからんけどこだわりの積み重ねでここまで美味しくなるのかな？

常連さん主催の貸切会に参加。
当日食べた但馬玄は、生産した上田畜産さんいわく過去最高の牛らしい。
食べた牛が生きてる時の動画をインスタで見ました。
「但馬玄」とは脂の融点が通常よりも15度近く低い但馬牛。

「ワインペアリング」も相変わらず良心的価格で超オススメ。量も調整可。
酒屋で1本3万円前後のワインが良心的価格で出ます（写真に全銘柄記載）

「蒼」へ来る客は全国の有名店を食べ歩く人が多いらしく、客の好みに合わせて開業当初よりもフレンチ要素を減らして、現在のスタイルにたどり着いたそうです。

真鯛のみで作ったコンソメ(無塩)
シャキシャキ甘い白アスパラのオランデーズソース。
旨味強めのレアなシマアジ。赤座海老＆超濃厚ビスク。
松葉蟹リゾット。北あかりバター黒トリュフ。
新玉葱ムースのトマトジュレ。甘鯛のアクアパッツァ。
ハールレモネ(notレモン)グラニテ。
但馬玄シャトーブリアン炭火焼＆百合根。
但馬玄の赤ワイン煮。苺スープ。黒トリュフアイス。シュークリーム＆飲物。

すごく美味しいです。価格も良心的。騙されたと思って1度行ってみて下さい。
薄味至上主義者以外なら、他の店へ行くのがバカらしくなるレベルだと思う（味付けは濃い目）

51

但馬玄シャトーブリアン(42ヵ月肥育♀)

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49

赤座海老

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44

丹後産松葉蟹リゾット

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42

新玉葱ムース

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32

真鯛のアクアパッツァ

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21

当日食べた牛が生きてる時の動画を見た

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27

真鯛のみで作ったコンソメ

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28

白アスパラガス

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27

シマアジ

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25

松葉蟹リゾット

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23

赤座海老

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22

ビスク

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24

ジャガイモ＆バター＆トリュフ

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23

新玉葱ムース＆トマトジュレ

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24

真鯛

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23

レモンのグラニテ

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22

但馬玄シャトーブリアン(42ヵ月肥育♀)

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26

但馬玄(赤ワイン系ソース/クラシックフレンチ)

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26

但馬玄のカレー

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25

苺スープ

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24

黒トリュフアイス

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23

シュークリーム

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23

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20

エグリウーリエ、ブリュットグランクリュ2020

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19

ニコラジョリー、クロドラクレドセラン2001

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19

ドメーヌルフレーヴ、バタールモンラッシェグランクリュ1997

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19

Domaine Leflaive 、Batard Montrachet Grand Cru 1997

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18

ドメーヌミシェルニエロン、シュヴァリエモンラッシェグランクリュ

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18

ジュランソン、レジャルダンドバビロン　ディディエダグノー

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18

アンリオ、キュべエメラ2006

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18

コンフュロンコトティド、シャルムシャンベルタングランクリュ2014

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19

シャトーディケム2003

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19

メニュー

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6

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6

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2021/12訪問2回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥40,000～￥49,9991人

素材の旨みを濃縮した世界最高峰の西洋料理

西麻布のカウンター西洋料理店。食べログSILVER。
ド素人の主観です。料理はシンプルで素材の旨みを濃縮した料理が中心。
最高峰の素材を生かした旨味満点で強めの味わい。美味しすぎる。

但馬玄シャトーブリアン、1人1.25匹の香箱蟹、アルバ産白トリュフetc
「こだわりぬいた食材を最大限生かそう」というシェフの意気込みを感じるお店です。

平日夜に再訪し満席。常連さんに感謝。
カウンターは全8名。調理の様子が見えます。
ハーフペアリング(税込13200円)も相変わらず良心的な価格設定でオススメ。写真に全銘柄を記載。

４「天然真鴨with黒トリュフ」
国産網取り真鴨。シェフいわく銃猟よりも血が出ない分美味しいらしい。捕獲後に2週間お米を食べさせるらしい。
単純に火の通し方が完璧で超うまい。大半の有名店で食べた鴨よりも明らかに美味しかったです。一体何が違うんだろう。低温調理してるのかな？ソースは血を使わないタイプの王道。

２「シマアジ＆カツオ」
強い旨味をつけたレアなシマアジ(2.5kg)&カツオの最も脂が多い部分。甘酸っぱい甘酒ソース。超うまい！
５「香箱蟹リゾット」
1人1.25匹の香箱蟹を使ったリゾット。ドウマンガニ肝入り。「超カニ味」で超うまい！
７「万願寺ムース」
基本は赤パプリカですが今回は赤万願寺。緑色の万願寺を完熟させると赤くなる。甘みが増すんですね。

鱧コンソメ、赤座海老＆濃厚ビスク、アルバ産白トリュフ＆自家製バターパン、真鯛アクアパッツァ、洋梨グラニテ、但馬玄シャトーブリアンの牛出汁ソース、但馬玄出汁カレー、マスクメロンスープ、アルバ産白トリュフのアイス

51

但馬玄シャトーブリアン

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45

赤座海老

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42

香箱蟹リゾット

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43

天然網取り真鴨

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28

真鯛

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24

赤座海老＆ビスク

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23

赤万願寺

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24

シマアジ＆カツオ

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23

鱧コンソメ

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24

アルバ産白トリュフ

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23

カレー

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23

マスクメロン

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22

アルバ産白トリュフアイス

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23

エスプレッソ

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22

出来たてシュークリーム

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21

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18

Bollinger、La Grande Annee

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19

Domaine de Brllivere、Les Rousiers

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19

Domaine Bonneau du Martray、Corton Charlemagne Grand Cru 2017

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19

Chateau de Beaucastel、Chateauneuf-du-Pape 1998

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18

Magis、Chateauneuf-du-Pape 2018

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18

Marcel Deiss、Rotenberg Cru d’Alsace

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18

Billecart-Salmon、Cuvee Nicolas-Francois 2006

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18

Domaine des Lambrays、Clos des Lambrays Grand Cru 2003

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19

Domaine Sainte Jaqueline、Vieux Rivesaltes 1959（甘口4種ブランデー4種から選択。甘口はシャトーディケムも飲めるが3種は飲んだ事あったので酒精強化ワインに)

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19

メニュー

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2021/09訪問1回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥40,000～￥49,9991人

素材の旨味を濃縮した世界最高峰の西洋料理

西麻布のカウンター西洋料理店。
食べログSILVER。2020年開業。

知人に1番好きなお店を聞かれたら「蒼」「レフェルヴェソンス」「虎白」の3店を挙げてます。

素人の主観です。料理はシンプルで素材を生かす系。
薄味ではないです。旨味満点で強めの味わい中心。
「食材のみで調味料不使用」は複数ありましたが、塩味薄めでも素材の旨味が濃縮されてすごく美味しかったです。
その他の料理も旨味満点な皿ばかりで超美味しかった！

高級ワインに興味ある人はワインペアリングが超オススメ。
260ml税込13200円が格安に感じる高級銘柄が8種類出てきました。

１、鱧のコンソメ。久慈産松茸。
調味料を一切使用しない鱧スープは繊細な旨味で素晴らしい。
２、新イクラの冷製フェディーニ
ハマグリ出汁パスタは繊細な薄味。パスタよりも量が多い新イクラの味で食べます。味付け薄めの5分漬けイクラが単純に美味しい。
５、毛蟹リゾット
ご飯よりも毛蟹の量が多い。毛蟹＆蟹味噌そのものを味わう料理。毛蟹味で超うまい。

３、レアなシマアジ。トマトソース
「勢麟」のトマトソースを使用。レアなシマアジ炭火焼が最高。炙りに近い。超うまかった。
４、赤座海老＆ビスク
平均210gの巨大赤座海老そのものを味わう皿。ビスクは赤座海老の頭・殻・水以外使ってないらしい。標準的なビスクと全然違う。独特の極めて濃厚かつ香ばしい旨味満点。海老頭だけでも意外と甘い。

６、黒アワビ＆ポルチーニ茸
７、パプリカムース。フルーツトマトジュレ
８、天然甘鯛のアクアパッツァ
９、ソルダムの口直し
11、但馬玄すね肉を1皿あたり200g使って出汁をとったカレー＆コンソメご飯
12、マスクメロンジュース。ジャージー牛乳アイス。
13、白桃デザート。出来たてシュークリーム、マスカット、飲物

10、但馬玄シャトーブリアンの炭火焼。白トリュフ。
牛肉は今まで食べた中で最高峰。脂の融点が約12度と非常に低い但馬牛のブランド。銘柄を聞かなくても食べたら最高品質とすぐわかりました。調理も完璧。量もたっぷり。フレンチでド定番の少し甘い牛出汁ソース。

かなりの高級ワインを飲んだと判明。
「Joseph Drouhin CHAMBOLLE MUSIGNY 1ER CRU LES AMOUREUSES 2010」
「Henriot Cuvée Hemera Brut 2006」
「Château d'Yquem 2007」など全8種。

39

丹波玄シャトーブリアン(推定150g)

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35

赤座海老

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35

新いくら冷製パスタ

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30

マスクメロン＆牛乳アイス

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20

鱧コンソメ＆松茸（以下出てきた順）

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18

新イクラ冷製パスタ

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19

シマアジのトマトソース

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17

赤座海老のビスク

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16

毛蟹リゾット

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17

黒アワビ

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17

黒アワビ

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17

パプリカのムース

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17

真鯛のアクアパッツァ

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17

ソルダムのグラニテ

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16

但馬玄シャトーブリアン

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16

牛出汁カレー

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16

マスクメロン＆牛乳アイス

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17

白桃

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16

シュークリーム＆マスカット＆エスプレッソ

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16

入口

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15

Joseph Drouhin CHAMBOLLE MUSIGNY 1ER CRU LES AMOUREUSES 2010

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15

シャトーディケム2007

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14

Henriot Cuvée Hemera Brut 2006

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14

Corton Charlemagne　Domaine Bouchard Pere＆Fils 2017

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14

BOLLINGER LA GRANDE ANNEE 2012

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店舗情報（詳細）

店舗基本情報

店名	蒼
受賞・選出歴	2025年Gold受賞店 The Tabelog Award 2025 Gold 受賞店 2024年Gold受賞店 The Tabelog Award 2024 Gold 受賞店 2023年Gold受賞店 The Tabelog Award 2023 Gold 受賞店 2022年Silver受賞店 The Tabelog Award 2022 Silver 受賞店 2021年Silver受賞店 The Tabelog Award 2021 Silver 受賞店創作料理・イノベーティブ百名店 2025 選出店食べログ創作料理・イノベーティブ百名店 2025 選出店
ジャンル	イノベーティブ、フレンチ
予約・お問い合わせ	03-6434-9829
予約可否	完全予約制ご予約につきましては、予約サイトOMAKASEから受付しております。 (GoogleなどでOMAKASEと検索すると出てきます。)
住所	東京都港区西麻布3-21-3 オリンピアード麻布霞坂 2F 大きな地図を見る周辺のお店を探す
交通手段	東京メトロ日比谷線六本木駅 1a出口より徒歩7分都営地下鉄大江戸線六本木駅 3番出口より徒歩8分ちぃばす西麻布バス停より徒歩1分【詳細】六本木通り沿いにありますMaison L'ECRINさんの右隣の白いらせん階段を上がって頂いた2Fにございます。六本木駅から721m
営業時間	■ 営業時間 17:00からの一斉スタートとなります。万が一遅れられた場合はその時点でご用意しているお皿からの提供となります。それ以前のお皿に関してはご用意致しかねますので、予めご了承ください。 ■ 定休日水曜・木曜
予算	￥50,000～￥59,999
予算（口コミ集計）	￥60,000～￥79,999 利用金額分布を見る
支払い方法	カード可（VISA、Master、JCB、AMEX、Diners）電子マネー不可 QRコード決済不可
サービス料・チャージ	サービス料10％

席・設備

席数	8席（カウンターのみ8席）
最大予約可能人数	着席時 8人
個室	無
貸切	可（20人以下可）
禁煙・喫煙	全席禁煙
駐車場	無
空間・設備	落ち着いた空間、カウンター席あり、無料Wi-Fiあり

メニュー

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サービス	ソムリエがいる
ドレスコード	スマートカジュアル香水等のフレグランスがきつすぎる場合は、ご入店後もご遠慮いただく場合がございますので予めご了承ください。
ホームページ	https://ao-nishiazabu.com/
公式アカウント	https://www.instagram.com/ao_nishiazabu
オープン日	2020年1月8日
初投稿者	pateknautilus40（6283）