ぐりまーついんずさんが投稿した伯雲（東京/外苑前）の口コミ詳細 [食べログ]

この口コミは、ぐりまーついんず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

伯雲外苑前、表参道、乃木坂/日本料理

17回

夜の点数：4.6
- ￥50,000～￥59,999 / 1人
- 料理・味 4.6
  
  |サービス 4.6
  
  |雰囲気 4.6
  
  |CP 4.5
  
  |酒・ドリンク 4.6

17回目

2024/09 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.6 ］
￥50,000～￥59,999

/ 1人

松茸三昧

大将が岩手の松茸を見て来たって言ってましたけど、その松茸でしょうか。
松茸三昧な9月末のディナーでした。

・岩手県産の松茸の飛龍頭
　松茸のいい香りだあ。美味し〜！

・徳島の白甘鯛と松茸のフライ
　酢橘を絞ってお塩で。
　こちらも松茸は香りがいい！そして白甘鯛のフライはホクホクで美味しい！銀杏もイイ！

・伊勢海老の炙りと賀茂茄子の揚げ浸し
　伊勢海老の上には伊勢海老の味噌が乗って、伊勢海老は半生で、上の味噌は濃厚で旨ッ！

・削り立ての本枯節の試食

・鮑と松茸のお椀
　薄切りの松茸の下に薄切りの生の鮑を一番出汁で熱したものが入っていて、
　そして一番下には蒸し鮑も！嬉しい驚きとともに旨味も味わって、素晴らしい演出！！

・明石の鯛と焼き松茸
　味が付いてるので鯛と松茸をぜひ一緒にお召し上がりください。
　といことで、テクスチャーの違いも面白いし、何より明石の鯛が旨い！

・鰹の塩たたき
　脂が多過ぎず、さっぱり過ぎず、ちょうどいい塩梅の鰹で旨い！

・馬糞雲丹と菊の花のお浸しの自家製冷や麦
　さっぱりして美味しい！具も麺も美味しいけど、何と言ってもお汁が美味しい！

・鱧と松茸の小鍋仕立て
　ポン酢か酢橘を絞って戴きます。
　鱧のお出汁が抜群に美味しい！鱧も骨切りが完璧で、柔らかくて美味しい！！
　細切りの松茸で鱧を包んで戴くと最高！！

・鹿児島産の黒毛和牛のハラミと加賀蓮根の炭火焼き
　芥子醤油ソース　千葉県産の生落花生添え
　ハラミもソースも美味いなあ。加賀蓮根の炭火焼きと生落花生のコリッとした食感も良し！

・お食事
　・松茸ご飯
　・アオサの赤出汁
　・香の物（昆布の佃煮、胡瓜の塩揉み、白菜）
　　水分を残した米の炊き方で、そこに生の松茸を和えて、おじや風だけど食感もしっかりあって、
　　新しい試みだけど、ちょうどいい塩梅の塩加減もあってこれは美味しい！

　・二膳目は新イクラを掛けて
　　贅沢～！

　・冷たい自家製柚子蕎麦
　　自家製の二八蕎麦。柚子の皮を散らして香りよく、美味しい。

・山梨のシャインマスカットと佐賀県産の黒無花果
　巨峰とヨーグルトのアイスクリーム
　最近ミニパフェ化が進んでる伯雲さんのデザートだけど、今日のはまた豪華で美味しい〜！

炊いたり焼いたり茹でたり揚げたり飛龍頭に入れたり、いろいろな料理で松茸を堪能しました。
鱧や鮑、鯛と、松茸と出会ったどの食材も美味しかったし、鰹やハラミと単独の料理も美味かった。
最近は蕎麦だけじゃなく、冷や麦まで自家製してる大将だけど、うどんやラーメンにも手を出さないかな。
佐野ラーメンの青竹踏みの麺とか好物なんだけど…ｗ

建物1階

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外観

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表札

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内観

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カウンター

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ヱビスビール小瓶

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岩手県産の松茸の飛龍頭

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岩手県産の松茸の飛龍頭

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岩手県産の松茸の飛龍頭

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滋賀七本槍純米山田錦（半合）

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徳島の白甘鯛と松茸のフライ

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松茸のフライ

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奥会津金山天然水

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炭火で何か炙ってます。

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伊勢海老の炙りと賀茂茄子の揚げ浸し

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伊勢海老の炙り

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坂本大将による一番出汁の実演

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削り立ての本枯節の試食

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奈良篠峯山田錦純米 -超辛無濾過生原酒-（半合）

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お椀

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鮑と松茸のお椀

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鮑の薄切り

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蒸し鮑

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明石の鯛と焼き松茸

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明石の鯛

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山形ばくれん超辛口吟醸（半合）

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鰹の塩たたき

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鱧の骨切り

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馬糞雲丹と菊の花のお浸しの自家製冷や麦

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馬糞雲丹と菊の花のお浸しの自家製冷や麦

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ミニ炭火コンロ

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鱧と松茸の小鍋仕立て

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鱧と松茸の小鍋仕立て

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鱧と松茸のお出汁

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鱧と松茸

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鱧はポン酢でも

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Frédéric Magnien Chambolle-Musigny Premier Cru Les Noirots 2020

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鹿児島産の黒毛和牛のハラミと加賀蓮根の炭火焼き

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鹿児島産の黒毛和牛のハラミと加賀蓮根の炭火焼き

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松茸ご飯と大将

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お食事

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松茸ご飯

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アオサの赤出汁

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香の物（昆布の佃煮、胡瓜の塩揉み、白菜）

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松茸ご飯

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二膳目は新イクラを

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冷たい自家製柚子蕎麦

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冷たい自家製柚子蕎麦

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カエシ

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刻み葱、山葵

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冷たい自家製柚子蕎麦

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冷たい自家製柚子蕎麦

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煎茶

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山梨のシャインマスカットと佐賀県産の黒無花果

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巨峰とヨーグルトのアイスクリーム

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巨峰とヨーグルトのアイスクリーム

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2025/01/16 更新

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16回目

2024/07 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.6 ］
￥40,000～￥49,999

/ 1人

鮎の季節ですねえ。

季節の旬の食材を美味しく食べさせてくれる和食屋さん。この時期と言えば、鱧も美味しいけど、やっぱ鮎かなあ。
先日、しのざきさんやきた川さん、それにやま岸さんでも戴きましたけど、此方の鮎料理も美味しいので、楽しみにしてました。

・昆布〆の縞海老と玉蜀黍の冷たい茶碗蒸し
　プリッとした食感に旨味を足された縞海老と滑らかな玉地が美味しい〜。

・白芋茎に潰した枝豆、北寄貝　上から生姜の餡
　生姜の餡が北寄貝に合ってるねえ。旨い！

ここで岐阜県長良川の天然の鮎のお披露目。おーおー元気よく泳いどるｗ

・鰻の白焼き　下に胡麻ポン酢で和えた黄韮と隠元
　蕩ける〜！

・削り立ての本枯節の試食

・淡路の鱧と水茄子のお椀
　茄子を鱧で包んであるので一緒に戴いていい感じ。少しだけど入ってる蓴菜もツルッといい役割。

・お造り　徳島の虎魚のぶつ切り
　塩・酢橘か山葵醤油、お好みで。柔らかくも弾力もあっていい食感。塩・酢橘のが好みかな。

・鰹の塩叩き
　綺麗なルビー色！そして脂が乗って美味しい〜！！
　その代わり、鮎と一緒に焼いてたんで凄い煙w（でも、厨房内の空調がしっかりしてるんで殆ど客側には来ないけどね）

・鮎の塩焼き
　骨も腸も行けるので頭からガブリと。淡白ながら爽やかな旨味のある身と腸の苦味、香ばしい頭や尻尾。(ﾟдﾟ)ｳﾏｰ!!
　黒ビールより普通のビールのが合うのではないかと、ヱビスを用意してくれました。あざーす！

・岩手の紫雲丹と蛤と蛤のお出汁の自家製冷たい冷麦
　…って、自家製！？最後に出て来るけど、蕎麦も冷麦も大将が打ってるらしいw
　したら、お弟子さんにはパスタ職人がいるそうで、賄いの当番のときは朝早く来てパスタやニョッキを作ってるそうw
　ヌードルハウスとか姉妹店で出せそうｗ

・佐渡の黒鮑と青森の蕪　上に噴火湾の毛蟹の餡
　毛蟹の餡はもちろん、細かく包丁を入れた鮑が旨い！！

・青森の銀の鴨の炭火焼と夏野菜　万願寺唐辛子と天草の緑竹の炭火焼
　塩が山葵醤油で。何度か戴いてるけど柔らかくて旨味のある鴨だなあ。美味し。

・お食事
　・鰻の櫃まぶし
　・山葵、山椒
　・香の物
　　一杯目はそのまま戴きます。甘辛のタレで鰻ウメー！大葉の香りもイイね。

　・お替りは出汁入りで
　　山葵を乗せて。そのままても十分美味しいけど、出汁が美味いからこちらも最高！！

　・冷たい柚子蕎麦
　　いい香り。暑い夏の最適解。ホント麺職人だねw

・山梨のシャインマスカットと岡山の桃
　レモンシャーベットとヨーグルトのアイス
　これは凝ってるなあ。複雑な味わいに複雑なテクスチャーで美味いな。まさにパフェ、パーフェクトや！ｗ

お目当ての鮎の塩焼きはもちろん、出だしの縞海老と玉蜀黍の冷たい茶碗蒸しから北寄貝、鰻、鱧と水茄子、虎魚、鰹、蛤の冷麦、鮑と毛蟹、鴨、鰻の櫃まぶし、十割蕎麦、そして〆のデザートまで外れなし。どれも美味しかったなあ。ご馳走様でした。

そうそう。今度、礒田さんが来るって喜んでたw 何か藤枝の筍掘りで偶然一緒になってからファンになったらしい。でも、予約がOMAKASEから入ったそうで、名刺交換したのにつれないってw

外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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昆布〆の縞海老と玉蜀黍の冷たい茶碗蒸し

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昆布〆の縞海老と玉蜀黍の冷たい茶碗蒸し

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白芋茎に潰した枝豆、北寄貝

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静岡磯自慢純米大吟醸雄町40（半合）

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奥会津金山天然水

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岐阜県長良川の天然の鮎

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鰻の白焼き

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鰻の白焼き

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削り立ての本枯節の試食

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お椀

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淡路の鱧と水茄子のお椀

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淡路の鱧と水茄子のお椀

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京都日日玉栄（半合）

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お造り　徳島の虎魚のぶつ切り

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徳島の虎魚のぶつ切り

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厨房内の炭焼き台に向かう面々

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鰹の塩叩き

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山形くどき上手 Jr.の愛山33 新時代の変~New Era～純米大吟醸（半合）

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鮎の塩焼き

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鮎の塩焼き

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ヱビスビール

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岩手の紫雲丹と蛤と蛤のお出汁の自家製冷たい冷麦

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自家製冷たい冷麦

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但野英芳氏作・江戸切子の器

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煮物

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噴火湾の毛蟹の餡掛け

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青森の蕪

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佐渡の黒鮑

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青森の銀の鴨の炭火焼と夏野菜

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青森の銀の鴨の炭火焼と夏野菜

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万願寺唐辛子と天草の緑竹の炭火焼

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坂本大将

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お食事

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鰻の櫃まぶし

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山葵、山椒

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香の物

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一杯目はそのまま

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お替りは出汁入りで

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山葵を乗せて

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鰻の櫃まぶし

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冷たい柚子蕎麦

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冷たい柚子蕎麦

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かえし

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葱、山葵

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冷たい柚子蕎麦

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冷たい柚子蕎麦

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デザート

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煎茶

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山梨のシャインマスカットと岡山の桃

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レモンシャーベットとヨーグルトのアイス

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岡山の桃

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2024/08/01 更新

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15回目

2024/05 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.6 ］
￥40,000～￥49,999

/ 1人

春爛漫

本日は、日日の第三酒造期の自社田を入手したので、最初にビールで喉を潤したあとは、その持ち込んだ日日自社田でお料理を楽しみました。

・先付　岩手の紫雲丹とうすい豆の冷たい摺り流し
　いいお味。ほんの少しの花山椒もイイね。

・秋田のタラの芽の天ぷら
　大きい！しかも、こんなに大振りでもホクホク食感で旨いなあ。
　秋田の山菜ということで、ご近所の某店から紹介して貰った山菜採りの名人からのですねw

・秋田の独活の新芽の天ぷら
　あ〜、これも独活らしい春を感じさせる苦みがあって美味しい！

・秋田のコシアブラの天ぷら

・富山の蛍烏賊の天ぷら
　中のわたがイイねえ！

・削り立ての本枯節の試食

・毛蟹の入った蓮根饅頭と島根の黒鮑のお椀
　毛蟹の蓮根餅(ﾟдﾟ)ｳﾏｰ!! 風味がイイね！細かく包丁を入れた鮑がまた！！

・徳島の鰈のヅケ　木の芽和え　春野菜のお浸しとともに
　ウメー！歯応えがありながらねっとり感もある鰈も美味しいけど、タレがまた美味いね！

・ヤイト鰹の塩たたき
　脂が乗ってて美味しい〜！

・兵庫三田の春蓴菜の自家製手打ち二八蕎麦
　ツルツル喉越しいい〜

・桜鱒の炭火焼と浅蜊の出汁で炊いたおから
　青森の生の花山椒と蕗味噌と一緒に戴きました。

・貝しゃぶ　小鍋仕立
　蛤（鍋の中）と本ミル貝とトリ貝　鮑の肝ソースで
　貝を二三秒、熱い出汁に潜らせて…これは旨いなあ。お出汁も超美味い！

・本ミル貝の紐とわたの炭火焼
　海苔で巻いて戴きます。芳ばしくて旨ッ！

・岡山千屋牛（ちやぎゅう）のヒレ肉の炭火焼と泉州の水茄子の揚げ浸し
　青森の生の花山椒がたっぷり！GW明けなのにまだあるんだ。と思ったら、青森県産だそう。
　冷凍ものより生の方が見た目も風味もいいですからね。美味しい。

・お食事
　・桜海老と筍ご飯
　・お新香
　・蕗の味噌汁
　　春を感じさせて暮れる炊き込みご飯ですねえ。桜海老の芳ばしいいい香りと筍のシャクシャク感が溜まらん！！

　・あご出汁のラーメン
　　花山椒たっぷりでこれは旨い！　花山椒抜きでもスープが旨い！！

・塩桜のアイスとアンコ、新潟の越後姫

花山椒に山菜の天ぷらに蛍烏賊に桜鱒に貝類に桜海老に筍に苺！美味しいお酒を片手に、春の旬の食材を堪能させていただきました。ご馳走様でした。

外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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京都日日秋津山田錦自社田（持ち込み）

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京都日日秋津山田錦自社田（持ち込み）

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奥会津金山天然水

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岩手の紫雲丹とうすい豆の冷たい摺り流し

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岩手の紫雲丹とうすい豆の冷たい摺り流し

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天ぷら

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秋田のタラの芽の天ぷら

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秋田の独活の新芽の天ぷら

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秋田のコシアブラの天ぷら

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富山の蛍烏賊の天ぷら

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削り立ての本枯節の試食

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お椀

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毛蟹の入った蓮根饅頭と島根の黒鮑のお椀

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毛蟹の入った蓮根饅頭

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徳島の鰈のヅケ　木の芽和え

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徳島の鰈のヅケ　木の芽和え

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厨房

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坂本大将

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ヤイト鰹の塩たたき

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兵庫三田の春蓴菜の自家製手打ち二八蕎麦

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兵庫三田の春蓴菜の自家製手打ち二八蕎麦

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桜鱒の炭火焼と浅蜊の出汁で炊いたおから

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貝しゃぶ　小鍋仕立

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蛤

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本ミル貝とトリ貝

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鮑の肝ソース

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しゃぶしゃぶ

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鮑の肝ソースで戴きます。

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蛤

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お出汁

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本ミル貝の紐とわたの炭火焼

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岡山千屋牛（ちやぎゅう）のヒレ肉の炭火焼と泉州の水茄子の揚げ浸し

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岡山千屋牛（ちやぎゅう）のヒレ肉の炭火焼

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桜海老と筍ご飯

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お食事

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お食事

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桜海老と筍ご飯

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お新香

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蕗の味噌汁

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桜海老と筍ご飯

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あご出汁のラーメン

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あご出汁のラーメン

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煎茶

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塩桜のアイスとアンコ、新潟の越後姫

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塩桜のアイスとアンコ、新潟の越後姫

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2024/05/28 更新

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14回目

2024/02 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.6 ］
￥40,000～￥49,999

/ 1人

蟹に続いて河豚！

最近、変な気候が多々見受けられますが、いろんな美味しい食材が入れ代わり立ち代わり出て来る秋から冬に掛けてが、日本食にとって一番いい時期じゃないかと思いますね。

・鹿島の蛤のお吸い物
　いいお出汁です。

・蓮根饅頭と浜崎の松葉蟹と蕗の餡掛け
　ねっとりとした蓮根饅頭に甘味のある蟹の餡掛け、それに蕗のシャキシャキ食感と癖のある香りが相まって旨い！

・炭火焼した河豚の白子と自家製の唐墨の飯蒸し
　鼈甲餡が面白いね。美味しい。

・削り立ての本枯節の試食

・徳島の炙り伊勢海老と北海道の蝦夷鮑、聖護院大根のお椀
　炙った伊勢海老の香りがいい〜！鮑に細かく包丁を入れて、食べやすいだけじゃなく旨味をより味わえるね。

・下関の天然の虎河豚の厚引きのてっさ
　塩か浅葱、紅葉おろし、酢橘、ポン酢か鮟肝ポン酢で
　厚切りな分、河豚の食感をよく味わえます。

・河豚の皮
　ポン酢と黄身で和えてウメー！

ここで河豚のヒレ酒をお願い。去年も戴いたけど、山口の貴のフグラベルっていう、正にヒレ酒にうってつけのお酒を見付けたんで、これに変えたそう。芳ばしい香りにコクのある純米酒で、ウメ～！！ｗ

・白甘鯛の鱗焼きと聖護院蕪の摺り流し　秋田の蕗の薹の天ぷらを添えて
　白甘鯛の鱗焼きをスプーンで割りながら、聖護院蕪の摺り流しと一緒に戴きます。
　サクサクの鱗としっとりした身が美味しい〜！ホロ苦い蕗の薹が春を感じさせるねえ。

・鹿児島の筍とてっちり
　新アイテム登場！！銅製の鍋は見本市で見て、いつかこういうのをやりたいと、前に仕入れてた小鍋だそう。
　ただ、炭でやりたいと、台は特注だとか。鍋は穴開きで出汁を注げます。しかも垂れないで優秀ねw
　火が入った河豚も旨いけど、出汁が(ﾟдﾟ)ｳﾏｰ!!

・河豚の唐揚げ
　骨付き。河豚の唐揚げはやっぱ骨付きのが旨味たっぷりで美味しいよなあ！

・口直し　林檎で作ったガリ

・茨城県産の小鳩の藁焼きと北海道産の百合根「月光」
　おー、これは柔らかくて旨味たっぷりだ！美味い！！百合根のマッシュも甘くて美味いなあ！

・お食事
　・河豚雑炊
　・お新香
　・お好みでポン酢をかけて。河豚と言えば〆は雑炊だよね！最高！！

　・浅蜊ラーメン
　　いいお出汁だけど、やっぱ割烹の〆ラーメンにはジャンク感が足りないなw

・奈良のいちご「古都香」と小豆と練乳のアイスクリーム
　これはキレイな盛り付け。映え狙い？ｗそして美味しい！

今回も美味しいお料理の数々そして美味しいお酒、ありがとうございます。またよろしくね！

外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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お吸い物

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鹿島の蛤のお吸い物

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福島飛露喜純米大吟醸（半合）

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蓮根饅頭と浜崎の松葉蟹と蕗の餡掛け

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蓮根饅頭と浜崎の松葉蟹と蕗の餡掛け

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蓮根饅頭と浜崎の松葉蟹と蕗の餡掛け

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炭火焼した河豚の白子と自家製の唐墨の飯蒸し

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炭火焼した河豚の白子と自家製の唐墨の飯蒸し

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一番出汁の実演をする坂本大将

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削り立ての本枯節

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秋田一白水成純米大吟醸秋田酒こまち（半合）

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お椀

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徳島の炙り伊勢海老と北海道の蝦夷鮑、聖護院大根のお椀

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細かく包丁を入れた蝦夷鮑

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下関の天然の虎河豚の厚引きのてっさ

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下関の天然の虎河豚の厚引きのてっさ

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塩、浅葱、紅葉おろし、酢橘、ポン酢、鮟肝ポン酢

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先ずは浅葱と紅葉おろしを巻いてポン酢で。

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河豚の皮

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ポン酢と黄身で和えてウメー！

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山口貴純米酒フグラベル

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河豚のヒレ酒

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厨房で調理中の坂本大将

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白甘鯛の鱗焼きと聖護院蕪の摺り流し

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白甘鯛の鱗焼きと聖護院蕪の摺り流しを一緒に

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鹿児島の筍とてっちり

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新アイテム、銅製の小鍋登場！！

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鹿児島の筍とてっちり

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出汁を注いでも垂れなくて優秀ｗ

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てっちり

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河豚のヒレ酒のお替り。火を点けて薄っすら炎が。

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河豚の唐揚げ

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林檎で作ったガリ

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茨城県産の小鳩の藁焼きと北海道産の百合根「月光」

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茨城県産の小鳩の藁焼きと北海道産の百合根「月光」

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茨城県産の小鳩の藁焼き

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河豚雑炊

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お食事

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河豚雑炊にポン酢を回しかけて

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河豚雑炊

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お新香

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浅蜊ラーメン

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浅蜊ラーメン

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煎茶

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奈良のいちご「古都香」と小豆と練乳のアイスクリーム

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奈良のいちご「古都香」と小豆と練乳のアイスクリーム

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2024/02/15 更新

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13回目

2023/11 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP4.5
- | 酒・ドリンク4.6 ］
￥40,000～￥49,999

/ 1人

松茸に続いては蟹！

前回の松茸祭りに続いて今回は蟹祭りｗ

・鱈の白子の白味噌仕立
　あったか〜い。寒い日にはイイね！円やかな白味噌とクリーミーな白子が見事にマッチ！美味しい！！

・松葉蟹と春菊の温かいお浸し　上から聖護院蕪の摺り流し
　蟹が甘〜い！

・富田林の海老芋の唐揚げと自家製唐墨
　ねっとり甘い海老芋と唐墨がいい相性だねえ。美味しい。

・削り立ての本枯節

・浜坂の松葉蟹の真薯のお椀
　一番出汁がまず美味しい。そして蟹真薯が甘ーい！

・青森の鮃
　塩山葵かポン酢、鮟肝ポン酢で戴きます。
　脂が乗って、塩もいいけどポン酢が美味しいな。

・鰹の塩叩き
　定番ですね。いい塩加減。

・浜坂のセイコ蟹の面詰め
　これを食べに来た！神戸の植むらさんから免許皆伝を受けた面詰め。蟹の仕入れも植むらさんからだそう。
　相変わらず綺麗だなあ。表面には蟹出汁餡を塗って艶々〜！酢橘を絞って蟹酢か蟹味噌醬油で戴きます。

・徳島の白甘鯛と秋田の三関芹の焼き浸し
　香ばしい白甘鯛にシャキシャキの芹が堪らんね！旨い！！白甘鯛の骨のお出汁もいい感じ。

・蝦夷鹿の藁焼き　モヤシと黄韮と壬生菜の松の実和え
　山葵醬油で戴きます。一昨年の冬シーズンにも戴いてますね。柔らかくて旨味もあって美味しい。
　何気に添えられたモヤシと黄韮と壬生菜の松の実和えが美味いんだよな。

・お食事
　・蟹ご飯
　・お新香
　・赤出汁
　　蟹身に内子、外子たっぷりで旨ッ！お代わりしたいなぁ～。でも、まだラーメンも出るし…お代わり半分で！ｗ

　・蟹出汁ラーメン
　　人形町のcrab台風。の香りだあw

・山梨のシャインマスカットと幸水、洋梨のシャーベット、下にヨーグルト

もちろん蟹だけじゃなくて、間を埋める白子の白味噌仕立も、海老芋の唐墨掛けも、鮃のお造りも、鰹の塩叩きも、白甘鯛と芹の焼き浸しも、蝦夷鹿の藁焼きも、どれも美味しかった。大満足！
次は河豚祭りかな？ｗ

外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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鱈の白子の白味噌仕立

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鱈の白子の白味噌仕立

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松葉蟹と春菊の温かいお浸し

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松葉蟹と春菊の温かいお浸し

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但野硝子の江戸切子

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栃木モダン仙禽雄町

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奥会津金山天然水

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富田林の海老芋の唐揚げと自家製唐墨

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一番出汁の実演をする坂本大将

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削りたての本枯節

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お椀

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浜坂の松葉蟹の真薯のお椀

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山形白ばくれん超辛口吟醸山田錦生詰

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青森の鮃塩山葵かポン酢、鮟肝ポン酢で

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青森の鮃

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鰹の塩叩き

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秋田一白水成純米吟醸神力

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浜坂のセイコ蟹の面詰め酢橘を絞って蟹酢か蟹味噌醬油で

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浜坂のセイコ蟹の面詰め

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浜坂のセイコ蟹の面詰め

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奈良みむろ杉木桶菩提酛 2022

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徳島の白甘鯛と秋田の三関芹の焼き浸し

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蝦夷鹿の藁焼き山葵醬油で

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蝦夷鹿の藁焼きモヤシときにらと壬生菜の松の実和え

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Dupont-Tisserandot Chambolle-Musigny 2014

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蟹ご飯

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お食事

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お食事

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蟹ご飯

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お新香

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赤出汁

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蟹ご飯

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お代わり半分！

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蟹出汁ラーメン

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蟹出汁ラーメン

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煎茶

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デザート

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山梨のシャインマスカットと幸水、洋梨のシャーベット

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下にヨーグルト

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2023/12/15 更新

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12回目

2023/09 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

今年初の松茸いっぱいおまかせコース

向かう途中で本屋に立ち寄ったら、ちょうど発売日だった東京カレンダーにお店が載ってた！？
次いでに新店紹介にこの前行ったばかりの割烹室井も？！
坂本大将は、料理学校卒業後すぐに龍吟かと思ったら、最初の就職先はお弁当屋さんだったのね。
弁当屋のあとにも一つ入ってたし、ここまで来るのにいろいろ苦労して来たんだなぁ。

・焼き茄子の白味噌仕立て
　白味噌がいいお味だあ。茄子もとろとろ。茗荷がアクセントに。

・鰻の飯蒸し　新銀杏と
　皮はパリッと身はトロッと。旨い！タレも美味しく、地焼きはこれだよねえ〜！

・松茸と鮑のフライ　鮑の肝醤油で
　いつも頼んでる岩手の農家さんに松茸の状況を尋ねたら、わざわざ山の奥まで入って取って来てくれた松茸だそう。一昨日、昨日とちょこっと入って、今日になってある程度の量が入ったそうで、ラッキー！
　いい香りだあ。松茸も鮑も食感がいいよなあ。鮑は火が入って旨味があるし、肝醤油も美味しい。

・削り立ての本枯節の試食
　坂本大将の本枯節を削るところから、一番出汁を取る実演です…お、東京カレンダーの写真で見た風景だ！w

・噴火湾の毛蟹の真薯と松茸のお椀
　おー、この秋、こんなに松茸たっぷりのメニューは初めてだあ！っていうか、松茸出て来たの、しのはらさんで少し出ただけだし、今年は酷暑&雨不足でホント、松茸が取れないんだなぁ。
　毛蟹の真薯が甘くて美味しい〜！一番出汁も旨い！

・明石の鯛を冷しゃぶで　菊の花のお浸しを添えて
　歯応えがあり、旨味もたっぷりで美味しい。山葵醤油もいいが、スダチ&山葵塩が超美味かった！

・鰹の塩たたき
　東京カレンダーに載ってた料理だあ！w 定番だけど、皮がサクッと、塩加減もちょうど良く、美味しいなあ。

・紫雲丹の自家製ひやむぎ
　ひやむぎを店で打ってるんだって！？…って、ひやむぎって飲食店で打てるもんなの？！
　ってことは生ひやむぎかあ。おー、ツルッと旨い！濃いめの汁と紫雲丹、とろろの相性もバッチリ！

・鱧と松茸の小鍋仕立て
　熱々なので取り皿に取り分けて。いや〜、これまた香りがいいなぁ。松茸のシャクシャク食感が堪らんね。鱧も骨の存在知らずで柔らかく美味しい。

・佐賀の黒毛和牛ハラミの炭火焼と加賀蓮根　辛子醤油で
　醤油が焦げたいい香りだあ。旨味たっぷりのあかみとシャクシャクねっとりの加賀蓮根が美味しい。茹でピーナッツもイイね！

・お食事
　・喉黒の炭火焼と新イクラご飯
　・お新香
　・赤出汁
　　ハラコ飯かと思ったら他人丼だったw (ﾟдﾟ)ｳﾏｰ!!

　・鯛出汁の煮麺
　　松茸いっぱいだあ！おー、いいお出汁。極細の素麺が旨い。素麺は三輪そうめんの白髪だそう。ほっそ！ｗ

・デザート　山梨のシャインマスカットと佐賀の黒無花果　下にヨーグルトとアイス
　美味し〜！

今年の夏の酷暑に降水量も少なくて、松茸が全然生えて来ないってニュースを見たけど、いや〜、9月もお彼岸に入って、ようやく松茸を堪能出来たよ。
今年はまだ、しのはらさんでお椀の具に入ってたのを戴いたっきりだったからなぁ。美味しかった。ご馳走様でした。

外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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但野硝子の江戸切子

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焼き茄子の白味噌仕立て

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秋田一白水成純米吟醸兵庫県産山田錦（一合）

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鰻の飯蒸し

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松茸と鮑のフライ

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一番出汁の実演をする大将

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削り立ての本枯節の試食

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静岡磯自慢純米大吟醸40 東条山田錦特上米秋津常田AAA（一合）

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お椀

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噴火湾の毛蟹の真薯と松茸のお椀

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お造り

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明石の鯛を冷しゃぶで

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山形くどき上手辛口純吟生詰（一合）

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鰹の塩たたき

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紫雲丹の自家製ひやむぎ

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紫雲丹の自家製ひやむぎ

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鱧と松茸の小鍋仕立て

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鱧と松茸の小鍋仕立て

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鱧と松茸の小鍋仕立て

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山口東洋美人限定純米大吟醸（一合）

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ファイヤー！

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佐賀の黒毛和牛ハラミの炭火焼と加賀蓮根

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佐賀の黒毛和牛ハラミの炭火焼と加賀蓮根

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喉黒の炭火焼と新イクラご飯

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お食事

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お食事

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喉黒の炭火焼と新イクラご飯

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赤出汁

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お新香

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喉黒の炭火焼と新イクラご飯

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ウメー！お替り！

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鯛出汁の煮麺

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鯛出汁の煮麺

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煎茶

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デザート

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山梨のシャインマスカットと佐賀の黒無花果

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下にヨーグルトとアイス

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2023/09/27 更新

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11回目

2023/07 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

体制が整い更なる飛躍へ！

7月半ばで梅雨も明けてないっていうのに、もう最高気温が35度を超えようかっていうクッソ暑い中、外苑前の伯雲に行って来ました。おしぼりが冷っこくて気持ちいい〜！

お、何か従業員が増えてるぞ。1月後半に接客担当の女性と2人きりになった時とは雲泥の差だ。
接客係が前回から加わってた女性と2人、調理場も、期間限定の臨時って言ってたベテランっぽい人はいなかったけど、若手はちゃんと残ってて、さらに2名も増えてる。伯雲史上最多？

という新体制とも言えるなか、おまかせコースのスタートです。

・岩手の紫雲丹と焼き玉蜀黍の冷製茶碗蒸し
　甘い中に渋みと芳ばしさもあって旨い。玉地がしっかりめなのが、カスタードプリンっぽくてイイね。

・枝豆で和えた白芋茎と石垣貝の炙り
　弾力も旨味もある石垣貝がウメー！

長野県天竜川の鮎のお披露目。あとでお命頂戴させていただきますｗ

・鰻の白焼　山葵、柚子塩、酢橘を絞って
　皮がパーフェクトにサクサクで、身はとろとろ。スゲー旨い！！

そして定番、坂本店主による一番出汁の実演と、一番出汁用の削りたての本枯節を試食したあと、

・淡路の鱧と水茄子のお椀
　一番出汁がまず旨い！鱧はフワッフワで、水茄子はトロッと、ウメー！飾付けのオクラの粘りが効いてるね。

・徳島の虎魚のぶつ切り
　弾力あるなか、ねっとりもしてて、噛めば噛むほど甘味が出て来て旨い！！

・鰹の塩たたき
　こちらも定番的メニューですね。大振りにカットしてるのでそのままガブッと。
　さっぱりした味わいの鰹で、身は柔らかく美味しい。

・鮎の炭火焼
　坂本店主が虎魚や鰹の塩たたきを調理するなか、二番手さん？がほぼ一人で焼いてました。
　頭からガブッと！芳ばしくて焼かれて頭も骨も気にならない！腸の苦味も殆ど気にならなず美味しい！

・鮑と蓴菜の冷たいお蕎麦
　坂本店主手打ちの蕎麦がツルリ行けて旨い！肝ソースが乗った鮑も(ﾟдﾟ)ｳﾏｰ!!

・冬瓜と噴火湾の毛蟹の餡掛け
　毛蟹の甘味に生姜が効いてて旨いなあ。

・茨城産の小鳩の藁焼
　まだ幼く、弾力なくてサクサク行ける小鳩。美味しい！

・お食事
　・鰻丼
　・お新香
　・赤出汁
　　今度は関東風の蒲焼で蒸しを入れて柔らかく。タレもちょうどよく(ﾟдﾟ)ｳﾏｰ!!

　・煮麺
　　本日使った魚のアラのお出汁がいいお味。極細の麺もいいねぇ。美味い！

ここでおしぼりを交換。二本目も冷っこい！

・宮古島の満月マンゴーとヨーグルトシャーベット
　青いのは露草の砂糖漬だそう。甘味も美味しい！

新しく入った眼鏡君が二番手なのかな？鮎の炭火焼を完全に任せてましたね。坂本店主がカウンターで虎魚の切り付けをしてる間に厨房の中で焼いてるんだけど、伯雲では初めて見る光景だ。充実して来たなあ。これからの飛躍が楽しみですね！！

外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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岩手の紫雲丹と焼き玉蜀黍の冷製茶碗蒸し

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岩手の紫雲丹と焼き玉蜀黍の冷製茶碗蒸し

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但野硝子の江戸切子

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京都日日愛山x山田錦

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枝豆で和えた白芋茎と石垣貝の炙り

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長野県天竜川の鮎のお披露目

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鰻の白焼

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一番出汁の実演をする坂本店主

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削りたての本枯節

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栃木惣誉生酛仕込特別純米

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お椀

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淡路の鱧と水茄子のお椀

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淡路の鱧と水茄子のお椀

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奥会津金山天然水

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二番手さん？に焼方を任せる体制も整ったようです。

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徳島の虎魚のぶつ切り

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徳島の虎魚のぶつ切り

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滋賀七本槍無有生酛 2021

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煙い…ｗ

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鰹の塩たたき

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鮎の炭火焼

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鮎の炭火焼

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秋田山本ピュアブラック純米吟醸

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鮑と蓴菜の冷たいお蕎麦

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肝ソースが乗った鮑

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坂本店主手打ちの蕎麦

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炊き合わせ

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冬瓜と噴火湾の毛蟹の餡掛け

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冬瓜と噴火湾の毛蟹の餡掛け

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宮城伯楽星特別純米

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茨城産の小鳩の藁焼

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お食事

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お食事

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鰻丼

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山葵、山椒

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赤出汁

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お新香

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鰻丼

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煮麺

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煮麺

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煎茶

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宮古島の満月マンゴーとヨーグルトシャーベット

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宮古島の満月マンゴーとヨーグルトシャーベット

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2023/07/29 更新

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10回目

2023/04 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

春の食材の数々を堪能

それにこの日は至る料理に花山椒が使われて、花山椒祭りでしたね。爽やかな香りと痺れが堪らんのよね。
ということで、4月中旬のおまかせコースの献立は…

・冷たいうすい豆の摺り流し
　うすい豆特有の癖も少し残し、夏日のこの日、ひんやり喉越しよく美味しい。
　何でも龍吟で同期だった人が和歌山で栽培したうすい豆だそう。

・鹿島の蛤の飯蒸し
　蛤、デカッ！こちらもいい感じで個性を活かし、美味しいお出汁でおじや状になった飯蒸しが美味しい。

・秋田の天然タラの芽の天ぷら
　今年はたでの葉さんが取れなかったから諦めてたけど、ここで食べられるとは！？
　って、やっぱたでの葉さんの仕入先と同じ方だった。オープン当初に紹介いただいたそう。

・静岡藤枝の筍の天ぷら
　コリコリホクホク旨ッ！

・蛍烏賊の天ぷら
　噛みしめると蛍烏賊の旨味が口の中に飛び出して(ﾟдﾟ)ｳﾏｰ!!

・北寄貝の炙りと春野菜のお浸し
　北寄貝の炙りが甘味があって旨い！
　春野菜はコシアブラやコゴミなど4種。こちらも美味しいなあ。

・削りたての鰹節の試食

・青森の鮎魚女の葛叩きのお椀
　淡白な中に旨味も感じて美味しい。つか、一番出汁が美味しい。

・お造り　徳島の真鰈
　肉厚に切って、噛むほどに旨味が出て来て、塩より山葵醤油のが好きだな。

・佐渡の黒鮑と鮑の肝で和えた春キャベツ
　柔らかくむされた鮑はもちろん、この肝ソース旨いな！柔らかくて甘味がある春キャベツによく合ってる。

・フカヒレと鼈の小鍋仕立て　他に奈良県吉野の花山椒に藤枝の蒸した筍
　熱いので取り皿に取って。鼈のいいお出汁。香り良く旨味たっぷり。コラーゲンたっぷりのフカヒレ、鼈コンビに花山椒が合ってる！絶品！！

・赤鯥の蕗味噌焼き　付け合わせに空豆と蕗の薹の葉っぱの素揚げ
　こりゃ旨い！脂が乗って甘味のある赤鯥と蕗味噌の苦味が良く合って、抜群に旨い！！

・山形牛のヒレ肉とホワイトアスパラのすき焼き仕立て　上から吉野の花山椒
　ウメー！柔らかくて旨味たっぷりの山形牛のヒレ肉とホワイトアスパラ、黄身ソースが素晴ら！

・お食事
　・桜海老ご飯
　・お新香
　・蕗の赤出汁
　今年は大漁だという桜海老。香ばしくて美味しいなあ。筍にうすい豆と今日出て来た食材も炊き込まれてます。赤出汁の蕗がまた美味し。

・本日使った魚の出汁のラーメン　花山椒トッピング
　一見そーめんっポイんだけど、食べるとちゃんとラーメンなんだよなあ。旨い。

・桜の塩のアイスクリームと埼玉のあまりん　小豆と一緒に
　塩アイスですね。あまりん甘ッ！今日の煎茶も円やかな甘さで美味し。

1月頭に訪問したあと、スタッフが海外に引き抜かれたり辞めたりで、一時期人手不足でピンチに陥ったと聞いてましたが、新しい料理人が二人、接客係の人も一人加わってて、これで万全かな？

外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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冷たいうすい豆の摺り流し

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厨房の様子

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お凌ぎ

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鹿島の蛤の飯蒸し

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鹿島の蛤の飯蒸し

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秋田新政 No.6 X-type 生酒

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ここから天ぷら三種

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秋田の天然タラの芽の天ぷら

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静岡藤枝の筍の天ぷら

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蛍烏賊の天ぷら

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奥会津金山天然水

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北寄貝の炙りと春野菜のお浸し

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一番出汁の実演をする坂本店主

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削りたての本枯節

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静岡初亀特別純米

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お椀

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青森の鮎魚女の葛叩き

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お造り

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徳島の真鰈

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佐渡の黒鮑と鮑の肝で和えた春キャベツ

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山形くどき上手純米吟醸

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フカヒレと鼈の小鍋仕立て

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フカヒレと鼈の小鍋仕立て

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フカヒレと鼈の小鍋仕立て

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フカヒレと鼈の小鍋仕立て

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赤鯥の蕗味噌焼き

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赤鯥の蕗味噌焼き

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山口貴TAKA 濃醇辛口純米

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山形のヒレ肉とホワイトアスパラガスのすき焼き仕立て

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桜海老ご飯

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お食事

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桜海老ご飯

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蕗の赤出汁

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お新香

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焙じ茶

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桜海老ご飯

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本日使った魚の出汁のラーメン

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花山椒トッピング

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煎茶

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桜の塩のアイスクリームと埼玉の苺「あまりん」

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桜の塩のアイスクリームと埼玉の苺「あまりん」

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2023/04/26 更新

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9回目

2023/01 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

刺しに焼き、揚げ、雑炊、白子、ヒレ酒の河豚三昧！…だけじゃない！？

松の内にお伺いしましたけど、何と贅沢な献立だったでしょう！！

・河豚の白子の炭火焼と菜の花の白味噌仕立
　白子は表面が固めに焼き締められたなか、中はふわっと柔らかく美味しい。白味噌の優しい風味に菜の花の苦味がアクセントになってイイね。

・北寄貝の炙り焼とこのわたの飯蒸し
　こう来たかあ。北寄貝のシャクシャク食感と炙った芳ばしさ、そこにこのわたの風味と塩気の融合。でも、北寄貝がこの大きさのカットだと、匙より箸のが食べやすくないかい？w

・海老芋の唐揚げと松葉蟹の餡掛け
　外はカリッ、中はねっとりの海老芋の唐揚げに甘味のある蟹の餡掛け。間違いない奴やねw

・削りたての本枯節の試食

・徳島の白甘鯛と聖護院大根、自家製唐墨の一番出汁
　綺麗なお椀だぁ。白味噌も美味しいけど、関東の人間なんで、雑煮はこういうシンプルなのが好きだな。まぁ、雑煮じゃないけどｗ白甘鯛も美味しいけど、聖護院大根がイイね。唐墨も美味し。

・下関の天然の虎河豚のてっさ
　酢橘に塩か、紅葉おろしにポン酢か、鮟肝ポン酢か、分葱を巻いてお好みで。てっさは噛み締めるほど旨味が出て来るんで、意外と塩で食べるのが旨い。残った鮟肝ポン酢を肴にヒレ酒をグイッとｗ

・河豚の皮の卵黄ポン酢和え
　河豚の皮を卵黄とポン酢で和えたもの。河豚の皮のコリコリ感が溜まらんよね。

・ヒレ酒（鳳凰美田の燗酒用）
　芳ばしい香りに強めの酒精。やっぱヒレ酒はうめえなあ。この回も満席なのに、俺のほかあと一人しか頼んでないって、オジサンは信じられないよw

・焼き河豚　酢橘醤油
　刺身だとあんなに固いのに火を入れると柔らかく、旨味たっぷり。不思議だけど旨いから何でもいい！ｗ

・浜坂のせいこ蟹の面詰め　酢橘を絞って蟹酢で
　美しい。映えるなあ〜。もちろんそれだけじゃなく美味しいんで悔しい！w

・河豚の唐揚げ
　最早この時期の定番。やっぱ、唐揚げネタNo.1は河豚だな！

・新潟県長岡の真鴨の藁焼　北海道の百合根　塩か山葵醤油で
　この鴨は旨いなあ。鴨食べで久々に(ﾟдﾟ)ｳﾏｰ!!って思ったw 塩のが好みだな。百合根もホクホクで美味しい。

・お食事
　・河豚雑炊
　・お新香（蕪と柚子と昆布、胡瓜と大葉）
　　間違いない奴。(ﾟдﾟ)ｳﾏｰ!!

　・鼈出汁のラーメン
　　いい香りだあ。醤油のかえしとも合って旨い！ちょっととろみが付いてるのもイイね。これまで色々と伯雲のラーメンを戴いたけど、今日のが一番旨かったかも。

・酢橘のシャーベットと愛媛の紅まどんな
　お食事の〆はさっぱりと。ご馳走様でした。

あ～、美味しかった。去年も2月に河豚がメインの献立で戴いたけど、内容も美味しさも進化！！
何と言っても、河豚屋に来たようにヒレ酒をガブガブ飲めたのが良かった！！ｗ

外観

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外観

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外観

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内観

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内観

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カウンター

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ヱビスビール小瓶

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河豚の白子の炭火焼と端の花の白味噌仕立

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河豚の白子の炭火焼

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お凌ぎ

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北寄貝の炙り焼とこのわたの飯蒸し

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但野硝子の江戸切子

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新潟荷札酒月白純米大吟醸

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海老芋の唐揚げと松葉蟹の餡掛け

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削りたて本枯節の試食

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お椀

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徳島の白甘鯛と聖護院大根、自家製唐墨の一番出汁

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正岡子規の句

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福井黒龍しずく

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下関の天然の虎河豚のてっさ

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下関の天然の虎河豚のてっさ

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酢橘・分葱・紅葉おろし、鮟肝ポン酢、ポン酢、塩

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河豚の皮の卵黄ポン酢和え

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河豚のヒレ

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栃木鳳凰美田燗秋田流生酛造り純米吟醸酒

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河豚のヒレ酒

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焼き河豚、酢橘醤油

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焼き河豚

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浜坂のせいこ蟹の面詰め、酢橘、蟹酢

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浜坂のせいこ蟹の面詰め

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浜坂のせいこ蟹の面詰め

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河豚の唐揚げ

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ヒレ酒お替り

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ヒレ酒お替り

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新潟県長岡の真鴨の藁焼と北海道の百合根を塩か山葵醤油で

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新潟県長岡の真鴨の藁焼と北海道の百合根

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新潟県長岡の真鴨の藁焼

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坂本店主

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お食事

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河豚雑炊

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お新香

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河豚雑炊

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鼈出汁のラーメン

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鼈出汁のラーメン

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煎茶

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酢橘のシャーベットと愛媛の紅まどんな

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2023/01/13 更新

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8回目

2022/10 訪問

夜の点数：4.4
- ［料理・味4.4
- | サービス4.4
- | 雰囲気4.5
- | CP4.3
- | 酒・ドリンク4.4 ］
￥30,000～￥39,999

/ 1人

今年の松茸の食べ収めかな。

8度目の訪問です。でも、去年も10月に来てたのよね。シマッタ！被ってしまった！ｗ

・温かい鼈のスープ
　出汁の取り方も味付けも完璧。美味し。

・鮑と兵庫県但馬の松茸のフライ
　両方、酢橘を絞って肝醤油で。どっちも軽い食感に仕上ってて、これは美味しい！余った肝醤油にご飯を入れたいw

・秋刀魚と栗の飯蒸し
　秋刀魚の腸のソースを塗ってるので苦めで大人な味w でも、飯蒸しに掛かった栗を削ったのが甘味を補って旨い！

ここで定番の一番出汁の実演です。

・淡路の鱧と兵庫県但馬の松茸のお椀
　毎度ながらいいお出汁。鱧の骨切が丁寧で全く当たらず柔らか。美味し〜。

・お造り　青森の平目と岩手の石垣貝の炙り
　酢橘を絞って山葵を乗せ、塩か醤油かお好みで。平目も旨味あって美味しいけど、石垣貝が甘くて旨いなあ。

・噴火湾の毛蟹と松茸の茶碗蒸し
　毛蟹と松茸の組み合わせは初めてかも知んない。

・鰹の塩たたき
　ここのところ鰹が駄目で、久々に脂が乗ったのが来たそう。旨い！

・蕪とバチコの炊き合わせ
　蕪が甘くて旨い！バチコももちろん美味しいんだけど、単独でも良かったような。でも、それだと先付かな？この順番だと彩りも欲しいか。

・十勝牛のヒレ肉の炭火焼すき焼き仕立てと千葉県の生の落花生
　間違いないやっぱですw 美味いに決まってる！

・お食事
　・秋田の天然の舞茸と銀杏のご飯　イクラを添えて
　・お新香、あおさの味噌汁
　　天然の舞茸に舞い踊り！美味い！！

　・松茸ラーメン
　　松茸の軸を極細麺と同じ細さに切り揃えて食べやすく。スープは今日使った魚のアラから取ったお出汁。

・巨峰のシャーベットと佐渡の黒無花果
　巨峰のシャーベット旨ッ！翡翠色の小さいのはデラウェアだけど、デラウェアを綺麗に剝くのが、今日の仕込みで一番大変だったと語ったのはどなただったか…w

以前は鼈の炭火焼きとか唐揚げ、河豚の唐揚げといった手掴みで戴く料理が入ってたけど、止めたそうな。手が汚れるとかで不評だったのかな？旨かったし、人間生来の本能が目覚めるようで刺激的だっただけに、ちと残念ｗ

お店前の景色

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外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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温かい鼈のスープ

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鮑と松茸のフライ

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但野硝子の江戸切子

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秋田一白水成山田錦純米吟醸（一合）

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秋田一白水成山田錦純米吟醸（一合）

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飯蒸し

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秋刀魚と栗の飯蒸し

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本枯節を削る坂本店主

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本枯節

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兵庫県但馬産の松茸

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お椀

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淡路の鱧と松茸のお椀

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青森の平目と岩手の石垣貝の炙り

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静岡磯自慢純米大吟醸40 東条山田錦特上米秋津古家AAA（一合）

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静岡磯自慢純米大吟醸40 東条山田錦特上米秋津古家AAA（一合）

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茶碗蒸し

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噴火湾の毛蟹と松茸の茶碗蒸し

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噴火湾の毛蟹と松茸の茶碗蒸し

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鰹の塩たたきを調理中

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鰹の塩たたき

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山口貴特別純米酒（一合）

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山口貴特別純米酒（一合）

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炊き合わせ

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蕪とバチコの炊き合わせ

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十勝牛のヒレ肉の炭火焼すき焼き仕立て

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舞茸と銀杏のご飯です！

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お食事

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秋田の天然の舞茸と銀杏のご飯

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イクラ

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あおさの味噌汁

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お新香

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イクラを載せて

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松茸ラーメン

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松茸ラーメン

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煎茶

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巨峰のシャーベットと佐渡の黒無花果

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巨峰のシャーベットと佐渡の黒無花果

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今回もご馳走様でした。

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2022/10/13 更新

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7回目

2022/07 訪問

夜の点数：4.4
- ［料理・味4.4
- | サービス4.4
- | 雰囲気4.5
- | CP4.3
- | 酒・ドリンク4.4 ］
￥40,000～￥49,999

/ 1人

この時期はやはり鮎ですね。

それにしても、狭い水槽の中とはいえ、よくあれだけ簡単に捕まえて、串に刺せるもんだ。
職人技を鑑賞できるのも、厨房のオープン化の効果ですねｗ

ということで、7度目の訪問となる外苑前、伯雲さんのお食事です。

・焼き玉蜀黍の冷たい摺り流し
　北海道の塩水雲丹、フルーツトマトのジュレ
　焼き玉蜀黍の冷たい摺り流しは、甘味だけでなく香ばしさもあり、大人な感じでw 美味しい。

・鰻の白焼
　地焼き。酢橘を絞り山葵塩で
　程よいパリパリ感にネットリした身で旨い！

・毛蟹と枝豆の飯蒸し
　やっぱ毛蟹は旨味があって美味しいなあ。

天竜川の鮎のお披露目

一番出汁の実演

・淡路の鱧と水茄子のお椀
　鱧も一番出汁ももちろん美味しいけど、水茄子がとろりとして、甘くて美味しいなあ。

・お造り　徳島の真鰈
　一日寝かせたそう。食べ比べたけど、酢橘を絞って山葵を乗せて塩で食べるのが、噛みしめるほどに夏鰈の甘味を感じて最高だ！

・鰹の塩たたき
　いつものｗ

・鮎の炭火焼
　串打ちから見られるライブ感がイイね！鮎の脂が染み込んだ竹串で燻して。
　頭からガブりと。一口目には腸の苦味を感じ、二口目には身の甘味を味わう。
　ソムリエの亀澤さんから黒ビールが合うと、隣の方とシェア。黒ビールは麒麟の一番絞り。

・車海老と蓴菜の冷たい素麺
　素麺は白龍。細い！

・蒸し鮑と冬瓜の炊き合わせ
　鮑は柔らかくてもちろん美味しいけど、出汁を吸った冬瓜が旨いなあ。

・青森県産「銀の鴨」の炭火焼と万願寺唐辛子
　間違いない奴！

・お食事
　・鰻丼
　　蒸してから炭火焼の関東風は、会席料理のお店では珍しい？ふっくら柔らかくて、関東人にはこっちのが慣れてるんで、ご飯とだと蒸した方が美味しく感じるなあ。
　　先に白焼を地焼きで出してたので、変化を付けるために関東風にしたそうです。

　・鴨出汁のラーメン
　　麺は細麺でやや固め。柚子を入れてるのかな？

・煎茶

・甘味　宮崎のマンゴーと酢橘のシャーベット

ということで、鰻の食べ比べが面白かったですね。

それと、既にいろいろなところで戴いてはいましたが、本格的活動が始まった松本日出彦氏による日日を此方でも戴くことが出来ました。5月にリリースが始まったばかりというのに、もういろいろ出されてるんですよね。限定品の亀の尾と英語表記の自社田の山田錦とか、頒布会のうすにごりって、どっかにないかな？ｗ

外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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焼き玉蜀黍の冷たい摺り流し

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焼き玉蜀黍の冷たい摺り流し

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鰻の白焼

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佐賀東一純米吟醸白鶴錦

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お凌ぎ

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毛蟹と枝豆の飯蒸し

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毛蟹と枝豆の飯蒸し

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天竜川の鮎のお披露目

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一番出汁の実演をする坂本店主

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京都日日秋津山田錦

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お椀

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淡路の鱧と水茄子のお椀

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鮎に串を通す坂本店主

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お造り徳島の真鰈

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鮎の炭火焼き中

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長野リュードヴァンピノ・ノワールクレール 2020

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鰹の塩たたき

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キリンビール一番搾り〈黒生〉グラス

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鮎の炭火焼

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鮎の炭火焼

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新潟山城屋 ZEN

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車海老と蓴菜の冷たい素麺

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車海老と蓴菜の冷たい素麺

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炊き合わせ

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蒸し鮑と冬瓜の炊き合わせ

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青森県産「銀の鴨」の炭火焼と万願寺唐辛子

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お食事

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鰻丼

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山葵、山椒

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香の物

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赤出汁

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鴨出汁のラーメン

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鴨出汁のラーメン

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煎茶

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甘味宮崎のマンゴーと酢橘のシャーベット

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2022/07/28 更新

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6回目

2022/04 訪問

夜の点数：4.4
- ［料理・味4.4
- | サービス4.4
- | 雰囲気4.5
- | CP4.3
- | 酒・ドリンク4.4 ］
￥30,000～￥39,999

/ 1人

ニュー伯雲

2月に伺ったばかりというのに何かいろいろ変わったぞ。
と言っても、そんなに大きな変化があったわけではなく、料理やお酒が…もちろん、日々進化してるとは思いますが、お料理などが目に見えて変わったわけではないのですが……

まず、お店に着くと、女性に出迎えられてビックリ！？
これまで男所帯でしたが、最近手伝ってもらってるそうです。

で、中に入るとまたビックリ？！厨房への戸が開かれて、オープンキッキンみたいになってる！！
4月からだそうですが、我々お客にとっては、料理人が調理してる姿を拝見するのも楽しみなので、いい試みだと思います。小窓から店主が出来上がった料理を出す姿は、ちょっと滑稽な画でもありましたしねw

ということで、おまかせコースのスタートです。

・茨城鹿島の蛤と京都長岡京の筍、新潟のうるいの炊合せ
　蛤の出汁に肉厚の蛤の身。サクッと食感の軽い京都の筍とねっとりしたうるいがアクセントになってイイね。

・藁で燻したホワイトアスパラガスの炭火焼と蕗の薹の天ぷら
　ホワイトアスパラガスの上には卵黄のソースと奈良県吉野の花山椒が。
　燻した香りがいいね。ホワイトアスパラガスのシャキシャキした食感が堪らん！

・北海道根室の塩水雲丹と生湯葉、うすい豆の摺り流し
　うすい豆を濃厚な摺り流しに仕立てて。私的には気持ち軽めの仕上げのが好みかな。

いつもの通り一番出汁の実演とともに、

・青森県産鮎並の葛仕立のお椀
　お出汁と鮎並は美味しかったが、茗荷はどうだったかな？

・お造り一　鳴門の鯛のお造り
　身を厚めに切り、噛みしめる程に旨味を感じる。酢橘を絞って塩でも、山葵に醤油でも。

・お造り二　室津のトリ貝の炙りと自家製唐墨
　シャキシャキのトリ貝にまだ柔らかい唐墨、うま～い！！

・お造り三　鰹の塩たたき
　皮目がサクサク！いままで何度も食べてるけど、いままでで一番美味しいかも！？皆に見られてるので、気合が入ってる？w

・兵庫浜坂の鮑の蒸し鮑と春キャベツの肝和え
　これ、美味ッ！残った肝ソースにシャリが欲しい！！w

・赤鯥の黒酢焼き
　砕いた餅米を黒酢と皮に貼り付けて焼いた龍吟のオリジナル料理だそうです。
　下には山菜や蚕豆、牛蒡が。
　抜群に旨い！！アイデア賞ーッ！w

・仙台牛のヒレ肉の炭火焼と静岡県藤枝の筍と奈良吉野の花山椒
　最初のと違う藤枝の筍は、生で揚げたのでコリコリ食感。
　肉は柔らかく、塩が効いて(ﾟдﾟ)ｳﾏｰ!!

・お食事　蛍烏賊のご飯　蕗とスナップエンドウと
　香の物（キャベツと大根と昆布、スナップエンドウの皮）と赤出汁を添えて。
　蛍烏賊の肝が濃厚で、そこに蕗のシャキシャキとスナップエンドウのプチプチ、お釜で炊いたご飯のおこげの芳ばしさが相まって美味しい！！半分お替りしました。

・お替りご飯　鯛茶漬け
　出汁も鯛の出汁です。鯛と胡麻って最強の組み合わせだな！旨い！

・デザート
　・栃木のロイヤルクイーン（苺）とヨーグルトのアイス
　　紫のは露草の砂糖漬だそう。

　・プリン
　　オーソドックスなプリンだが、滑らかで旨い！

ということで、ニューと付けるには小さな変化ですが、いままで謎だった厨房での姿を見せるのは良い試みではないでしょうか。
オープンから一年以上経って、個室営業に夜の二回転営業も始めて、今後ますますのご発展を期待しておりまする。

ところで、お造りを戴いてるときに澤屋まつもとの元杜氏、松本日出彦氏による日日武者修行を戴きました。今回は栃木のきんせんとのコラボ。
だったんですが、ここでソムリエの亀沢さんが別の日日武者修行（七本槍とのコラボだったかな？）のボトルを持って来て「ラベルが変化してるって気付かれましたか？」と。
え？とよく見ると…おお！ラベルの「武者修行」って文字が薄くなってて、逆に「○日」が濃くなってる！？
これは、武者修行が終わりに近付いて来ていて、日々醸造としてのお酒を造る段階になりつつあることを示してるんだそうです。こちらも楽しみですね！

外観

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外観

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内観

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内観

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ヱビスビール小瓶

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茨城鹿島の蛤と京都長岡京の筍、新潟のうるいの炊合せ

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戸を開けて、厨房の様子が見られるように。

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但野硝子の江戸切子

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新潟加茂錦荷札酒美郷錦純米大吟醸はせがわ酒店選抜品

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新潟加茂錦荷札酒美郷錦純米大吟醸はせがわ酒店選抜品

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藁で燻したホワイトアスパラガスの炭火焼と蕗の薹の天ぷら

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北海道根室の塩水雲丹と生湯葉、うすい豆の摺り流し

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北海道根室の塩水雲丹と生湯葉、うすい豆の摺り流し

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本枯節を削る坂本店主

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お椀

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青森県産鮎並の葛仕立のお椀

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茨城森嶋美山錦純米酒生酒

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茨城森嶋美山錦純米酒生酒

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鳴門の鯛のお造り

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鳴門の鯛のお造り

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室津のトリ貝の炙りと自家製唐墨

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栃木日日武者修業

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栃木日日武者修業

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日日武者修業のラベル比較古い→新しい

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鰹の塩たたきを調理中の坂本店主

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鰹の塩たたき

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兵庫浜坂の鮑の蒸し鮑と春キャベツの肝和え

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奈良みむろ杉木桶菩提酛

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奈良みむろ杉木桶菩提酛

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赤鯥の黒酢焼き

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仙台牛のヒレ肉の炭火焼と静岡県藤枝の筍と奈良吉野の花山椒

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蛍烏賊のご飯蕗とスナップエンドウと

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お食事

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蛍烏賊のご飯蕗とスナップエンドウと

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香の物

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赤出汁

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冷たい焙じ茶

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お替りご飯

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鯛茶漬け

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鯛茶漬け

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内観

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煎茶

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栃木のロイヤルクイーン（苺）とヨーグルトのアイス

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栃木のロイヤルクイーン（苺）とヨーグルトのアイス

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プリン

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プリン

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2022/05/14 更新

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5回目

2022/02 訪問

夜の点数：4.4
- ［料理・味4.4
- | サービス4.4
- | 雰囲気4.5
- | CP4.3
- | 酒・ドリンク4.4 ］
￥30,000～￥39,999

/ 1人

2月の主役はやはり虎河豚

もう定期訪問となってますね。外苑前の伯雲さん。
初回の訪問と2回目は間が空きましたが、2回目のときに店主に次はいつにしましょう？と押し切られてからw、メニューの変わる目安の2ヶ月ごとに訪問させていただいております。
前回、年末に伺ったときに予告的に河豚の唐揚げを戴きましたが、年が変わって、本格的に河豚を中心としたメニューとなってます。さて、

・河豚の白子の炭火焼と秋田白神山地の芹の白味噌仕立
　最近、白味噌をお椀を戴く機会が多いですが、焼き白子を崩して濃厚な中身と白味噌がよく合う。

・京都の頭芋と根室の塩水雲丹　上から蕗と菜の花の餡
　甘い雲丹と頭芋にホロ苦い餡がいい対比で美味しい。

・鼈の茶碗蒸し
　揚げ葱で香りを付けてます。ゼラチン質な鼈が玉地によく合います。

ここで、いつものとおり北海道礼文島の利尻昆布と鹿児島指宿の本枯節を使った一番出汁の実演。

・浜坂の松葉蟹の真薯と聖護院大根の一番出汁
　薄味のお出汁に旨味の濃い松葉蟹。聖護院大根がまたいいお味。

・お造り一　下関の河豚の薄切りのてっさ
　塩またはポン酢または鮟肝ポン酢で戴きます。私的には定番の、分葱をてっさで巻いて、紅葉おろしとポン酢で戴くのが安心かなｗ
　そして、てっさを戴いてる間にあと二品、
・河豚の皮を卵黄とポン酢で和えたもの
　と
・河豚の身皮の部分と腹筋を河豚の出汁で炊いたもの
　が登場。
　河豚の出汁で炊いた身は、てっちり感覚でポン酢で戴きましょう。身も旨いけど、お出汁が美味しい。ヒレ酒が欲しくなったｗ

・お造りニ　障泥烏賊、赤貝、北寄貝、数の子のコノワタ和え
　初めて伺ったときにも戴いてますが、今回はちょっと冷たかったのが惜しかった。

・徳島の白甘鯛と自家製唐墨の蕪蒸し
　縦に匙を入れてお召し上がりください。と。指定のとおりザクッと切り出すと、白甘鯛、唐墨、蕪の三層が現れます。それをパクッと一口で戴くと…これは見事に調和が取れてて美味しい！今日一かも。

・河豚の唐揚
　デカッ！そしてウメー！！鼈も旨いけど、唐揚ネタに河豚は最高だね！！

・蝦夷鹿の藁焼きと十勝の百合根
　蝦夷鹿は山葵醤油で戴きます。今日の蝦夷鹿は柔らかく、旨味もあって美味しいな。山葵をたっぷり付けても全然ツンと来ない。

・お食事　河豚雑炊　蕪の千枚漬と胡瓜の紫蘇漬
　河豚の締めと言えばこれですなあ。河豚のいいお出汁がお米に浸み込んでてウマウマ^^

・お替りご飯　蛤出汁ラーメン
　蛤の優しい出汁。低加水の極細麺がまたいいですね。

そして、〆の甘味。

・愛媛県産のブラッドオレンジと鹿児島県産の金柑　下に酢橘のソルベ
　金柑は皮だけ！？なんと贅沢な！ｗ

・白小豆の温かいお汁粉
　酒粕で甘味を出してるそうです。

去年は3月に初訪問してるので、これでこちらにお伺いしてちょうど一年となりますが、その次が8月なのでちょっと間が空きます。春から初夏の伯雲は初めてということになるので、どんなお料理を戴けるか、これからも楽しみです。

外観

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開店一周年記念の鉢

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外観

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内観

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内観

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ヱビスビール小瓶

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河豚の白子の炭火焼と秋田白神山地の芹の白味噌仕立

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河豚の白子の炭火焼と秋田白神山地の芹の白味噌仕立

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京都の頭芋と根室の塩水雲丹

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京都の頭芋と根室の塩水雲丹

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茶碗蒸し

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鼈の茶碗蒸し

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鼈の茶碗蒸し

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本枯節を削る坂本店主

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京都澤屋まつもと守破離 ID1314-1

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お椀

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浜坂の松葉蟹の真薯と聖護院大根の一番出汁

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お造り一

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下関の河豚の薄切りのてっさ

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塩、酢橘・分葱・紅葉おろし

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ポン酢、鮟肝ポン酢

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河豚の皮の卵黄ポン酢和え

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河豚の身皮の部分と腹筋を河豚の出汁で炊いたもの

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宮城勝山献-KEN- 純米吟醸

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お造り二障泥烏賊、赤貝、北寄貝、数の子のコノワタ和え

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焚き物

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徳島の白甘鯛と自家製唐墨の蕪蒸し

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徳島の白甘鯛と自家製唐墨の蕪蒸し

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秋田新政産土（アース）2020 生酛木桶純米

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河豚の唐揚（フィンガーボウル付）

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河豚の唐揚

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蝦夷鹿の藁焼きと十勝の百合根

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蝦夷鹿の藁焼きと十勝の百合根

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お食事

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河豚雑炊

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蕪の千枚漬と胡瓜の紫蘇漬

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河豚雑炊

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焙じ茶

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お替りご飯蛤出汁ラーメン

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蛤出汁ラーメン

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煎茶

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愛媛のブラッドオレンジと鹿児島の金柑下に酢橘のソルベ

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愛媛のブラッドオレンジと鹿児島の金柑下に酢橘のソルベ

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白小豆の温かいお汁粉

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白小豆の温かいお汁粉

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2022/02/10 更新

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4回目

2021/12 訪問

夜の点数：4.4
- ［料理・味4.4
- | サービス4.4
- | 雰囲気4.5
- | CP4.3
- | 酒・ドリンク4.4 ］
￥30,000～￥39,999

/ 1人

一ッ星おめでとう！

21年1月に龍吟の料理長から独立、オープンした同店には最近、二月に一度の定期訪問のようにお伺いしてますが、前回との間になんと！オープンして一年未満にも拘わらず、某ガイド誌の一ツ星獲得という朗報が！？

おめでとうございます！！

ということで、2021年の年の瀬も押し迫った中、4回目の訪問となります。

・京都の頭芋と秋田の三関芹の白味噌仕立
　これまで先付には、蛤水や摺り流しなど具なしの汁物が出されてましたが、初めて具入りでの提供です。
　不勉強で知りませんでしたが、京都では海老芋（唐の芋）の親芋を頭（かしら）芋と呼び、縁起物として正月の白味噌仕立のお雑煮に入れるんだそうです。頭芋の上にちょんと乗せた和芥子が効いてる。美味しい。

・島根県の鮑のフライ
　酢橘を絞り、肝醤油で戴きます。ただ柔らかいだけじゃなく、弾力があって、噛めば噛むほどに旨味が口の中に広がって、これは美味しいや。

・鱈の白子の炭火焼と聖護院かぶらの摺り流し
　鱈の白子の炭火焼がまず芳ばしくて、旨みたっぷりで美味い。蕪も粗く擦ってて、食感を残してるのが良いね。

・浜坂の松葉蟹の一番出汁
　松葉蟹の仄かな甘味、それを上手く引き立てる枯れ節と昆布の一番出汁。旨い！

・お造り一　　秋田の虎河豚（5.5kg!?）のぶつ切り
　皮をポン酢と和えたものと。途中で味変に鮟肝ポン酢で。
　他で鮟肝ポン酢と戴いた時は少し違和感があったんだけど、これは美味しい！皮もポン酢で和えてるからかも知れない。

・お造り二　　鰹の塩たたき
　そのまま齧って食感を楽しみながら。前回も戴いたけど、シャクシャクの皮に塩が効いてて旨い！

・兵庫県柴山のせこ蟹
　酢橘を絞って蟹酢で戴きます。見た目がキレー！内子も団子にして、食は目からだね！！
　身も殻にたっぷり詰まってて、量的にも大満足！！

・さえずりと鼈と伊勢海老の炊き合わせ
　前々回に鼈のスープにさえずりは戴いたけど、あまり嗅いだことのない香りで、でも旨そーな香り。ちょっと芳ばしくもあるから伊勢海老かな？
　でも、伊勢海老、さえずり、鼈とそれぞれの旨味を上手く引き出すように炊かれてて、旨し！

・揚げ物　河豚の唐揚げ
　デカい！顎の下辺りの肉らしい。河豚の骨の周りの肉は、唐揚げダネとして最高だね！！
　フィンガーボウルが付くので、手が汚れることも気にせず、手掴みガブッ！と戴いちゃいます！！

・お肉　新潟県長岡の真鴨の藁焼き、壬生菜ともやしの松の実和え
　塩か山葵醤油で戴きます。藁で燻した食欲をそそるいい香り〜。

・お食事　蟹雑炊
　こっちにも蟹がたっぷり！！ここまで蟹の味が濃厚な雑炊は初めてかも。美味い！！

・お替りお食事　浅蜊出汁のラーメン
　こっちはあっさりめですね。アサリだけにｗｗｗｗｗ
　出汁の要素の一つとして浅蜊も加えてるラーメン店は多いと思うけど、浅蜊を全面に打ち出したラーメンというと、十三の「くそオヤジ最後のひとふり」が思い出されます。またご近所に移ったらしいけど、コロナ禍になってから大阪も久しくご無沙汰してるので、早く大手を振って行ける世の中になって欲しいものです。

・デザート　新潟のル・レクチェとヨーグルトアイス
　上の青いのは露草の砂糖漬けだそう。この前、他で戴いたラ・フランスも美味しかったけど、このル・レクチェも旨ッ！この一月で洋梨の概念が変わっちゃったな。いままで毛嫌いしててご免なさいm(_ _)m ｗ

・デザート　新潟県栗山の栗と焙じ茶プリン
　たっぷりかけられたシュレッドした栗の下に焙じ茶のプリンが隠されてます。下までスプーンを突っ込んで、栗とプリンを一緒に掬って。

2022年から17:30～と20:30～の二部制になります。これまでの18:00～一回転だと、スタートが早過ぎて…という方も行きやすくなりますね。

外観

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外観

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内観

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内観

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ヱビスビール小瓶

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先付

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京都の頭芋と秋田の三関芹の白味噌仕立

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但野硝子の江戸切子

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山口天美 TENBI 純米吟醸生原酒（一合）

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島根県の鮑のフライ

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鱈の白子の炭火焼と聖護院かぶらの摺り流し

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本枯節を削る坂本店主

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お椀

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浜坂の松葉蟹の一番出汁

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蓋の裏

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広島寶劒ほうけん純米酒湧水仕込（一合）

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秋田の虎河豚のぶつ切り

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皮をポン酢で和えたものと

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途中で味変に鮟肝ポン酢を

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鰹の塩たたき

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兵庫県柴山のせこ蟹

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兵庫県柴山のせこ蟹

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高知世界の翼美丈夫純米大吟醸（半合）

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炊き合わせ

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さえずりと鼈と伊勢海老の炊き合わせ

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さえずりと鼈と伊勢海老の炊き合わせ

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河豚の唐揚げ

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福岡田中六五泡田中プロトタイプ/D zero 糸島産無農薬山田錦純米酒（半合）

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新潟県長岡の真鴨の藁焼き

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お食事

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蟹雑炊

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浅蜊出汁のラーメン

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浅蜊出汁のラーメン

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煎茶

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新潟のル・レクチェとヨーグルトアイス

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新潟のル・レクチェとヨーグルトアイス

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新潟県栗山の栗と焙じ茶プリン

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新潟県栗山の栗と焙じ茶プリン

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2022/01/05 更新

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3回目

2021/10 訪問

夜の点数：4.4
- ［料理・味4.4
- | サービス4.4
- | 雰囲気4.5
- | CP4.3
- | 酒・ドリンク4.4 ］
￥30,000～￥39,999

/ 1人

クリスマスにはサンタとトナカイで出迎えるそうですｗ

今年初めて迎えるクリスマスでは、ソムリエの亀沢さんがサンタの、坂本店主がトナカイの格好でやるらしい……もちろん冗談ですｗ

ということで、外苑前の伯雲さんに三度目の訪問です。秋のおまかせコースの献立は…

・先付　温かい椎茸の摺り流し
　何か旨い煮干ラーメンっぽい味わいがあったけど、きっと馬鹿舌の気の所為だろうw

・雲丹の磯辺揚げ　下に京都の紫ずきんという黒大豆の枝豆
　天ぷら屋さんの大葉で包んだ雲丹はトロッとした食感を残したものが多いけど、こちらの磯辺揚げは、やや揚げて水分を飛ばして軽い食感に。ずんだのザラッとした食感は好みか。

・徳島の蒸し鮑　上にとんぶりのジュレ
　いい塩梅に柔らかく仕上がった鮑は良かったけど、とんぶりが余り分からなかったかなあ。もう少し入れて欲しかった。

ここで定番の一番出汁の実演。これまでと同じ礼文島の利尻昆布と鹿児島指宿の本枯節で。

・お椀　淡路産の鱧と長野産の松茸のお椀
　お出汁は薄味な中、大振りに咲かせた鱧の花が絶品！今年の松茸はそろそろ終わりかな。

・お造り一　明石の鯛のそぎ造り　お好みで酢橘と塩、山葵と醤油で
　弾力があり、噛めば噛むほど旨味の出て来る素晴らしい鯛。

・お造り二　鰹の塩たたき
　わざと大きく切ってるので、齧りついて焼き立ての食感を楽しんで。皮のサクッとした食感が溜まらんのよね。

・噴火湾の毛蟹とフカヒレの茶碗蒸し
　熱々なのでフーフーしながら毛蟹の旨味とフカヒレの食感を堪能。つか、茶碗蒸し自体が美味しいよね。

・焼き物　秋刀魚と焼き茄子　上から秋刀魚の腸のソースを掛けてる
　秋刀魚は脂が乗り、柔らかく、焼き茄子のトロリと絶妙にマッチして旨い！腸の苦味もちょうど良いアクセントに。今日一のお皿かも。

・揚げ物　鼈の唐揚げ
　旨い！！小さな骨も全て取り除いているので箸でも行けるが、手掴みでガブッ！と齧りついた方が美味しいので、焙じ茶のフィンガーボウルを添えて。

・肉料理　青森県産の銀の鴨の藁焼き　千葉県産の生の落花生を茹でたものを添えて
　鴨も鰹と同じくサクサク食感になるんだ。美味し。生の落花生を茹でたのも、自然な甘味で旨いね。

・お食事　イクラご飯にアサリのお吸い物、お新香（白菜と隼人瓜の醤油漬）
　心行くまでイクラと新米を楽しむお食事ですｗお新香の隼人瓜って初めて戴いたけど、搾菜のような食感がありつつ、甘味もあって美味いね。デパ地下とかで売ってないかな？

・お替りお食事　鼈のお出汁の温かいお蕎麦
　具はなく、あくまでも鼈のお出汁でお蕎麦を味わう趣向です。

・デザート　長野県産巨峰のソルベとシャインマスカット、佐渡産黒無花果
　黒無花果なるものをチーズ専門店の紹介で知って、取り寄せて戴いたのはもう何年前か。美味しいですよね。日本料理店でもよく見かけるようになって嬉しい限り。

・デザート　和三盆糖を入れて練り上げた胡麻豆腐
　先のデザートとは打って変わって、濃厚な甘味で〆。

前回も前々回も3人で廻してましたが、9月にお二人入られたということで、大分賑やかになりましたね。初めて来店された方は、え？あれで？と思われるかも知れませんが、坂本店主も余裕が出て来たようで、冗談も出るようになりましたｗ
来年からは夜二回転にしようと考えてるそうなので、遅い時間じゃないと難しいという方も訪問できるようになるんじゃないでしょうか。

外観

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外観

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内観

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内観

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ヱビスビール小瓶

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温かい椎茸の摺り流し

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温かい椎茸の摺り流し

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雲丹の磯辺揚げと京都の紫ずきん

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徳島の鮑とんぶりのジュレ