yamay630さんが投稿したアマラントス（東京/溜池山王）の口コミ詳細 [食べログ]

この口コミは、yamay630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

アマラントス溜池山王、六本木一丁目、赤坂/フレンチ、ワインバー、ビストロ

2回

夜の点数：5.0
- ￥30,000～￥39,999 / 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

2回目

2023/01 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

【心が和むフレンチレストラン…】

溜池山王のアマラントスさん。
半年振りの訪問です。
もう少し早く訪問したかったのですが、
行きたい日の予約は埋まっていて取れず。
早めに予約を入れて訪問することが出来ました。
2023年度のミシュラン1つ星を獲得。
当然という思いと祝福の思い。
素敵な営業と素敵な人柄の賜物。
おめでとうございます。
更に予約が困難になりますね…泣

この日もおまかせコースとワインペアリングで過ごします。
∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵
【 MENU 】

Canapes
小鰭 / ポレンタ / シャドークイーン

Consomme
聖護院蕪

Umami
コキヤージュ　キャビア　フヌイユ

Beignet
リードヴォー　南瓜　レッドソレル

Veloute
菊芋　フォアグラ　黒トリュフ

Poeler
白甘鯛

Rotir
蝦夷鹿

Sorbet
ルレクチェ

Meringue
メレンゲ　カフェ　ショコラ

Mignardises
金柑

∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵∵

この日は予約で満席。半年前に「次回は予約でいっぱいになるように頑張る」と言ったシェフの公言通りになっていました。自分でもお気にのお店は？と尋ねられると“アマラントス”と答えるほど好きなお店です。
美しいデザインで盛り付けられ、その美味しさは光り、一皿ごとに至福を頂けます。そして3人の温かい人柄で心地よく過ごせ、とても素敵な時間になって行きます。美味しさと居心地は最高です。
また早めに予約して行きます！！
ごちそうさまでした。

蝦夷鹿のロティ

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NOTO 高農園の根菜と黒トリュフ菊芋のヴルーテ

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リードヴォーのベニエ南瓜のソース

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コキヤージュ　キャビア　フヌイユ

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白甘鯛のポワレ

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ロゴ

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ジャンミッシェルラプティミュロットミレジム 2016

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Canapes　

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手前 : シャドークイーンのチップスに自家製のアーモンド味噌

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左奥 : ポレンタのチップスに卵黄のクリームとサラミ

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右奥 : 小鰭をホワイトバルサミコでマリネして自家製のセミドライトマトを巻いています。

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Consomme

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聖護院蕪のみで作られたコンソメ。

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一口啜ると聖護院蕪の香りが口いっぱいに広がります。

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蕪ってこんなに美味しいんだと感じる一杯でした。

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シルヴァンパタイユブルゴーニュアリゴテ 2020

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Umami

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コキヤージュ　キャビア　フヌイユ

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白ミル貝、北寄貝などを軽くバターソテーして、下にはフヌイユのクリーム、上にはたっぷりキャビアが飾られ、コンソメジュレがかけられたものです。

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貝の旨味と食感の中に、それぞれが纏わり、旨さが際立つ一皿でした。

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シフォンサレと燻製されたホイップバター　一品として成立している美味しさ。

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ダヴィドデュパンブルゴーニュロゼ 2021

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Beignet

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リードヴォー　南瓜　レッドソレル

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ベニエされたリードヴォーは熱々、ホクホク、じゅわじゅわで美味しいです。

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スパイスを利かせた南瓜のピュレとキャラメルソースとの相性は抜群です。

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宮崎シェフのリードヴォーの料理は、毎回美味しいです。

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セバスチャンリフォーサンセールアクメニネ 2014

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Veloute

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菊芋　フォアグラ　黒トリュフ

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目の前で菊芋のヴルーテのプレゼンです。

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黒トリュフの量が凄くて香りが立ち込めます。

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トリュフの下にはNOTO高農園の根菜とフォアグラがあります。

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菊芋のヴルーテは生姜が利いていて身体が温まります。

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香りを強烈に感じる素敵な一皿でした。

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焦がしバターとカルダモンのマドレーヌ

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ドメーヌコルディエペールエフィスプイィフュイッセ 2018

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Poeler

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白甘鯛のポワレ

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添えられているのはカロルナーリのリゾットの上に旨味が抽出された立体的な泡。

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ソースは甲殻類の出汁で作られたもので、力強い旨味です。白甘鯛のポワレも付け合わせのリゾットも美味しくなりました。

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ジャンシャヴィエポマールプルミエ・クリュリュジアン 2011

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カシスのパン

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Rotir

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松野さんの蝦夷鹿

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フィレ肉のロティ

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しっとり柔らかいフィレ肉は抜群の火入れです。

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ソースは赤ワインベースで作られたものです。このソース絶品でした。

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付け合わせはジャガイモのコンフィで良きお供です。香り付けにジェニパーベリーのパウダーがかけられ、香りのアクセントに。

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とっても美味しい鹿肉のお料理でした。

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ヴァンサンフライトロランジェデュシュマンドピエール 2019

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Sorbet

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アヴァンデセールは新潟県産の洋梨“ルレクチェ”のシャーベット。

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国産のオリーブオイルがかけられ、上にはキャビアライムがあり、洋梨の瑞々しさに添加されて美味しかったです。

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Meringue

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コーヒー風味のメレンゲ、トンカ豆のクリーム、チョコレートのガナッシュなどの組み合わせで、中にお酒を利かせたチョコレートクリームがいます。

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美しきデザート。

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この中にたくさんの美味しさがありました。

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Mignardises

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石川県産の金柑のタルト

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可愛らしいフォルム。

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中にキャラメルソースがあり、美味しい金柑のタルトでした。　今宵も素敵な時間をありがとうございます。次回も楽しみにします…ごちそうさまでした。

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2023/08/06 更新

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1回目

2022/07 訪問

夜の点数：4.9
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］

【エレガントさを感じる溜池山王のアマラントスさんでディナーを頂きました…】

溜池山王のアマラントスさん。

ザ・リッツ・カールトン東京のフレンチレストラン
アジュールフォーティファイブの元シェフ宮崎さんを筆頭に同レストランのメンバーでオープンしたお店さんです。
六本木通りから路地に入ったビルの2階。
1階にワインバーがあるのが目印。
2階にあがると表札と扉に飾り付けがあるので分かると思います。
出迎えてくれたのはマネージャーの鴨志田さん。
カウンター席がメインの店内へ。
カウンター内のキッチンにはオーナーシェフの宮崎さんと女性シェフの宮島さん。
豪華なメンバーです。

この日お願いしたのは
【シェフおまかせコースとワインのペアリング】
旬の食材やシェフの思い入れのある素材を使い、クリエイティブな発想で仕立て上げる料理。
その料理に然り気無く添えられるワイン。
カウンターフレンチなので
距離感も近く皆さんと会話ができて楽しいです。
コース中の流れは
皆さん一流のお店を運営されてきただけに
卒がなく、エレガントさそのもの。。
一皿とワインを頂く度に
美味しさに包まれ、素敵な時間となりました。
またお伺いしたいと思います。
ごちそうさまでした。
………………………………………………………………

【Menu】
Canapes
・ポレンタ枝豆
・広島牛カルパッチョ
・琵琶湖天然稚鮎フリット
Amuse bouche
・千葉県焼きとうもろこし
Carpaccio
・小田原港カサゴトマトのジュレ
Saison
・野菜の一皿
Carameliser
・リドヴォー新玉葱
Poeler
・小田原目鯛ノワゼット
Rotir
・千葉県花悠仔豚
Sorbet
・十勝産ミルク　喜界島の塩
Meringue
・マスカルポーネチャイマンゴー
Mignardises
・キャラメル
………………◆…………………◆……………………◆

Rotir　千葉県花悠仔豚

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Poeler　小田原港目鯛

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Carameliser　リドヴォー新玉葱

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Carpaccio　小田原港カサゴトマトのジュレ

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Saison　野菜の一皿

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アマラントスロゴ

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入口

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シャンパーニュから

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マリードゥメトラディションブリュット

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Canapes　ポレンタ枝豆 / 広島牛カルパッチョ

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広島牛のカルパッチョにナッツの風味

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ポレンタを揚げて枝豆のピュレと実

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琵琶湖天然稚鮎のフリット

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ベニエ生地に黒ニンニク、キャラメル

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苦味と香ばしさが美味しい…

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Amuse bouchee　焼きとうもろこし

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香ばしくて焼きとうもろこしを食べているみたいでした。

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フレデリックゲシクトエデルツヴィッカー

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シフォン・サレ　甘くないシフォン。自家製のセミドライトマトのピュレとベーコンの風味。これだけでもワインいけます。

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燻製ホイップバター

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Carpaccio　小田原港カサゴ　トマトのジュレ

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トマトのジュレはクラリフェで美しい。

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加茂茄子やコールラビのピクルスが潜み、赤紫蘇のスプラウトなどで飾り付けされています。

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カサゴは弾力があって後から旨味がじわじわと。涼しげな一皿でした。

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ミッシェルトマサンセールシレックス 2020

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Saison 　野菜の一皿

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石川県NOTO高農園、MERCATO ちば fattoriaなどシェフのお付き合いのある作り手さんから送られてくる野菜を一皿に…

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真ん中にフヌイユのムースと新芽。自家製のカラスミもあります。スイスのチーズも添えられアクセントに。

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設えが美しいお野菜。

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ブラックオリーブのパウダーも味わいのアクセントになっています。

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細かな仕事が施された一皿でした。

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チョティアシュヴィリヒフヴィ 2016　オレンジワインです。

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Carameliser リドヴォー　新玉葱

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リドヴォーは軽く火を入れて表面をキャラメリゼしています。

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リドヴォーの上にはマリーゴールドの葉と花びら、下には新玉葱のドレッシング状のソース。甘味、酸味、香りのバランスが素敵。

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リドヴォーの扱いはシェフ独特な技法だそうです。お魚みたいにホロホロとしていて独特な食感でした。他とは違う美味しさで、印象深い一皿でした。

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白ワインを

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ドメーヌポールペルノブルゴーニュコートドールシャルドネ 2020

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Poeler　小田原目鯛　ノワゼット

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美しい一皿。

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目鯛は皮はパリッと、身はしっとりと火入れされています。

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ソースはブールノワゼットにコルニッション、ケッパー、シェリービネガーだ作られたものです。セロリの小さいハーブが可愛い。

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白ワインと共に楽しみ、美味しさの余韻が素敵でした。

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マドレーヌ型で焼いたブリオッシュ

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赤ワインはアントニーテヴネシェナ 2018

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Rotir　千葉県花悠仔豚

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もも肉をロースト、皮付きのバラ肉は軽くコンフィにしてから表面を焼いたものの盛り合わせです。

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“食感がいい”もも肉。肉質なのか、火入れなのか。とにかくとっても美味しい花悠仔豚です。

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ソースはジュドポークで作られたもので、更に豚肉の旨味が増しています。

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バラ肉は表面がパリッとしています。脂身の甘味を感じる美味しいものです。

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ソースは赤ワインソースでさっぱりと頂けました。

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Sorbet　十勝産ミルク喜界島の塩

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上質な塩ミルクアイスを頂いた感じです。

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Meringue　マスカルポーネチャイマンゴー

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メレンゲの下にはチャイで香りを付けたマスカルポーネのクリーム。その下にはトンカ豆のムースとチョコレートガナッシュ。ムースの中ににマンゴーソースが。

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可愛らしいフォルムのデザート。

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香り良きデザートでした。

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MigMignardises 　キャラメル

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タルトにキャラメルソース、ルバーブのコンフィチュール、フロマージュブランのクリーム、ピンクペパー。

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2022/07/19 更新

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yamay630さんが投稿したアマラントス（東京/溜池山王）の口コミ詳細

アマラントス溜池山王、六本木一丁目、赤坂/フレンチ、ワインバー、ビストロ

ジャンルから探す

予算

営業時間

yamay630さんが投稿したアマラントス（東京/溜池山王）の口コミ詳細

アマラントス溜池山王、六本木一丁目、赤坂/フレンチ、ワインバー、ビストロ

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