ジェームズオオクボさんが投稿した神楽坂石かわ（東京/牛込神楽坂）の口コミ詳細 [食べログ]

この口コミは、ジェームズオオクボ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

神楽坂石かわ牛込神楽坂、飯田橋、神楽坂/日本料理

5回

夜の点数：5.0
- ￥40,000～￥49,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

5回目

2020/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

《居心地の良さとさりげなく表現された高い技術に裏打ちされたゆるぎないお料理たち》神楽坂石かわ（いしかわ）＠東京都新宿区神楽坂
　三月中旬になり、コロナの影響が強くでてきております。
連日感染者の報道がされるようになり、マスコミのあおりを見ながら、不穏な機運が高まりつつあるようです。
今日のお酒は静岡の初亀からスタート

焼いた伊勢海老、黄身酢と鮟肝
焼いた海老の香りと食感がとてもよい、すばらしい先付です。

束ねて揚げた白魚と空豆
束ねて揚げるのはめずらしいですが、白魚が濃厚です。

鹿児島筍　虎福白子　蛤の出汁
蛤のお出しと筍の組みあわせ、良いですね。

鮃と北紫雲丹

大村湾の赤海鼠とこのわた　柚子

続いてのお酒は福井の常山

松葉蟹の雄の蒸し寿司

しらかわ、焼いた三浦半島のキャベツ
なんとも素敵な組み合わせでおいしい。

帆立のあられ揚げ　蟹のスープ
揚げ衣のテクスチャよく、帆立と蟹の組み合わせが良いですね。

蔵王鴨と名残の海老芋と葱

さあ、本日のご飯は・・・
筍のご飯です。

梅崎さんの金柑
埼玉五十嵐さん苺

黒蜜寒
ココナッツミルク
柚子

いつきても外さない。
そして学びがある。
それが『神楽坂石かわ』ですね。

神楽坂石かわ（いしかわ）
東京都新宿区神楽坂5-37 高村ビル　１Ｆ
電話　03-5225-0173

初亀

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焼いた伊勢海老、黄身酢と鮟肝

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焼いた伊勢海老、黄身酢と鮟肝

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束ねて揚げた白魚と空豆

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鹿児島筍　虎福白子　蛤の出汁

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鮃と北紫雲丹

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鮃と北紫雲丹

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大村湾の赤海鼠とこのわた　柚子

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松葉蟹の雄の蒸し寿司

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しらかわ、焼いた三浦半島のキャベツ

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帆立のあられ揚げ蟹のスープ

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蔵王鴨と名残の海老芋と葱

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2020/05/02 更新

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4回目

2019/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

《居心地の良さとさりげなく表現された高い技術に裏打ちされたゆるぎないお料理たち》神楽坂石かわ（いしかわ）＠東京都新宿区神楽坂
　”飲食店の勉強代行業”の大久保一彦は神楽坂に出没しております。
今日は名店『神楽坂　石かわ』のカウンターを貸し切って、会員向けの勉強会を開催します。
前回の勉強会は急遽入門することになった沖縄大学の樋口耕太郎さんの講義に参加するため、塾生の鰹節屋さんの真鍋さんに交代していただきました。
失礼いたしました。

炭火焼きの伊勢海老とそのお出しと菊菜
香ばしい伊勢海老のなんと言えないテクスチャとお出し。
うならせる逸品からスタートです。

二品目は、鹿児島の黒毛和牛の内腿の牛カツ　昆布塩と銀杏
なんともうまい展開。
白板昆布を乾燥させて塩とあたったもの。
大変なヒントをいただきました。
私なら胡麻昆布でも使ってみようか。

お椀は久絵と蕪です。

お造りは、鰆　、帆立
ちり酢か山葵醤油でいただきます。
鰆は酢で一回〆てあります。

ボタン海老

鮑の蒸し飯
鮑の香りと味わいと蒸した餅米の甘さ。

金目鯛の酒盗焼きと蓮根
うまい。しみじとしてお酒がすすみます。

生胡麻で作った胡麻豆腐と栗と焼き茄子
香り味わいテクスチャ、文句なし。

松葉蟹と里芋
里芋は蒸してすりつぶして整形してあげています。

お食事は11月の名物鯛漬けです。

土鍋ご飯とキメポーズ！！
胡麻のペーストとアクセントの醤油の味わいで、これがうまい。

メロン

小豆入りの蓮根餅
素晴らしく美味しい煎茶

いつきても外さない。
そして学びがある。
それが『神楽坂石かわ』ですね。

神楽坂石かわ（いしかわ）
東京都新宿区神楽坂5-37 高村ビル　１Ｆ
電話　03-5225-0173

外観

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外観

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外観

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炭火焼きの伊勢海老とそのお出しと菊菜

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鹿児島の黒毛和牛の内腿の牛カツ　昆布塩と銀杏

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久絵と蕪の椀

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お造り

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お造り

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ボタン海老

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鮑の蒸し飯

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金目鯛の酒盗焼きと蓮根

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生胡麻で作った胡麻豆腐と栗と焼き茄子

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松葉蟹と里芋

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11月の名物鯛漬け

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土鍋ご飯とキメポーズ！！

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土鍋ご飯とキメポーズ！！

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小豆入りの蓮根餅

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小豆入りの蓮根餅

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2019/12/12 更新

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3回目

2019/06 訪問

夜の点数：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 ］
￥30,000～￥39,999

/ 1人

《居心地の良さとさりげなく表現された高い技術に裏打ちされたゆるぎないお料理たち》神楽坂石かわ（いしかわ）＠東京都新宿区神楽坂
　”飲食店の勉強代行業”の大久保一彦は神楽坂に出没しております。
ようやくそば屋の開業のヘルプが一段落しましたので、久々にお勉強をしたいと思います。

天草の鱧　
うまい！聞けば、二つの梅肉をあわせて工夫されています。

続いてが、鼈のかき揚げです。
これがまたおいしいし、面白いです。

煮物椀は冬瓜と長海蘊です。
生姜の後味がとてもよいです。

お造りは、城下鰈、雲丹。

噴火湾の毛蟹
これはうまい！

木曽水系和良川の鮎
骨抜きにしてふっくら焼いています。
これもうまい！

鮎の骨せんべえ

黒毛和牛のしゃぶしゃぶ
栃木の蕪、山形の蕨

伊勢海老の煮物
濃厚な海老のお出汁の餡

青唐辛子のご飯生姜があいます。

宮崎のマンゴー。

黒糖のゼリーだったかな。
うまかったんですが、メモ失念。
『石かわ』はデザートも楽しみですね。

神楽坂石かわ（いしかわ）
東京都新宿区神楽坂5-37 高村ビル　１Ｆ
電話　03-5225-0173

天草の鱧　

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鼈のかき揚げ

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煮物椀

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冬瓜と長海蘊

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城下鰈、雲丹

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噴火湾の毛蟹

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木曽水系和良川の鮎

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骨せんべえ

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黒毛和牛のしゃぶしゃぶ栃木の蕪、山形の蕨

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伊勢海老の煮物

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青唐辛子のご飯

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青唐辛子のご飯

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黒糖のマンゴー

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2019/08/01 更新

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2回目

2019/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

《居心地の良さとさりげなく表現された高い技術に裏打ちされたゆるぎないお料理たち》神楽坂石かわ（いしかわ）＠東京都新宿区神楽坂
　”飲食店の勉強代行業”の大久保一彦は神楽坂に出没しております。
今日は、『神楽坂石かわ』が常連の塾生とお勉強をしたいと思います。

まずは、伊勢海老の玉じめからスタートです。
伊勢エビの食感ととろっとしたあんがとてもいい感じです。

タラの芽、子持ち槍烏賊が二個
この季節らしい食材を天ぷらにて。
最初のほうの天ぷらいいですね。

まるのスープに虎ふくの白子

大分の真鯛、北海道の雲丹

白海老の飯蒸し
津南の餅米

松葉蟹

ノドグロと朝とれたての三浦のキャベツ

鴨葱
しみじみうまいです。

蛤のだしで若竹
ぜいたくな瞬間を感じる煮物椀です。

お食事は牛肉のご飯です。

桜餅
桜の葉のクリーム

季節の瞬間を感じる日本料理ならでは滋味あるお食事でした。
コスパもいいです。
やはりオーナーシェフの店ですね。
数値を預かる雇われマダムとオーナーシェフの違いはコスパかな。
自愛を捨て満足度に重きをおいているのでしょう。
よい、勉強になりました。

神楽坂石かわ（いしかわ）
東京都新宿区神楽坂5-37 高村ビル　１Ｆ
電話　03-5225-0173
https://plaza.rakuten.co.jp/yumeakinai/diary/201812100000/

アプローチ

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酒器

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伊勢海老の玉じめ

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この季節らしい食材を天ぷらにて

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煮物椀

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煮物椀　まるのスープに虎ふくの白子

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大分の真鯛

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北海道の海胆

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白海老の飯蒸し津南の餅米

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松葉蟹

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ノドグロと朝とれたての三浦のキャベツ

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鴨葱

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蛤の若竹

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牛肉のご飯

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牛肉のご飯

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牛肉のご飯

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牛肉のご飯

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香の物

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味噌汁

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桜餅

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2019/04/09 更新

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1回目

2018/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］

《居心地の良さとさりげなく表現された高い技術に裏打ちされたお料理》神楽坂石かわ（いしかわ）＠東京都新宿区神楽坂
　”飲食店の勉強代行業”の大久保一彦は神楽坂に出没しております。
今日は、友人たちが常連の『神楽坂石かわ』でお勉強をしたいと思います。

和牛しゃぶしゃぶ

ミソをのせた伊勢海老と真鱈の白子の天ぷら、銀杏

甘鯛の椀
香りのよい吸い地が椀たねの焼いた甘鯛を食べていくにつれて変化するのがたいへん良いです。

大分県の真鯛
非常にすばらしい〆加減です。
切りつけもバランスよく、食感、旨みともすばらしい真鯛です。

北海道の雲丹

大村湾の海鼠とこの子
濃厚なこの子と海鼠の食感がとてもよく。
上にのせたジュレの酸味が絶妙なバランスを保っています。
すばらしいです。

松葉ガニ
餡とあわせて美味しい

あわせる日本酒は『田光（タピカ）』です。
早川酒造醸　～親子で醸す少量手造り純米酒

きんき酒盗焼きと知多の椎茸炭火焼き
酒盗焼きで濃厚な味わいでお酒にあいます。

煮穴子と海老芋
うまい。

蒸し物は、ノドグロ

さあ、土鍋ご飯で、小雪の名物の鯛茶漬けです。
まずはご飯にのせて。
胡麻のアクセントがとても効いています。

うまい。

黒豆のアイス

石川さんとの会話も楽しく、居心地の良さはここ二年間的的に勉強してきた『京味』に通じるものがありました。
もっと早く来ておけばよかったという印象です。
石川さんの開業時の苦労話もたいへん参考になりました。
まだまだ、学ぶことはいろいろありそうです。

神楽坂石かわ（いしかわ）
東京都新宿区神楽坂5-37 高村ビル　１Ｆ
電話　03-5225-0173

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和牛しゃぶしゃぶ

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ミソをのせた伊勢海老と真鱈の白子の天ぷら、銀杏

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甘鯛の椀

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真鯛のお造り

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雲丹

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大村湾の海鼠とこの子

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大村湾の海鼠とこの子

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松葉ガニ

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きんき酒盗焼き

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穴子と海老芋

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のどぐろ

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土鍋ご飯

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鯛茶漬け

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鯛茶漬け

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香の物

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鯛茶漬け

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黒豆のアイス

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2018/12/10 更新

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ジェームズオオクボさんが投稿した神楽坂石かわ（東京/牛込神楽坂）の口コミ詳細

神楽坂石かわ牛込神楽坂、飯田橋、神楽坂/日本料理

ジャンルから探す

予算

営業時間

ジェームズオオクボさんが投稿した神楽坂 石かわ（東京/牛込神楽坂）の口コミ詳細

神楽坂 石かわ牛込神楽坂、飯田橋、神楽坂/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

ジェームズオオクボさんが投稿した神楽坂石かわ（東京/牛込神楽坂）の口コミ詳細

神楽坂石かわ牛込神楽坂、飯田橋、神楽坂/日本料理