Name: 銀座 大石
Address: 銀座2-10-11 マロニエ通り銀座館 2F, 中央区, 東京都, 1040061, JP
Telephone: 03-6278-8183
Price range: ￥20,000～￥29,999
Rating: 4.36

この口コミは、えこだねこ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

えこだねこTabelog Reviewer Award受賞者口コミ3,561件フォロワー12,841人

4.5

￥30,000～￥39,9991人

料理・味4.5
サービス4.5
雰囲気4.2
CP3.6
酒・ドリンク3.9

2022/12訪問6回目

4.5

料理・味4.5
サービス4.5
雰囲気4.2
CP3.6
酒・ドリンク3.9

￥30,000～￥39,9991人

銀座大石【東京・銀座一丁目】〜聖夜にふさわしい美味と昂揚〜

再訪(22.12月）

　１年半ぶりの再訪にして

クリスマスイブ前夜と云う好機。

　トリュフにフォアグラ、キャビア、

青首鴨に松阪牛とハレの日に相応しい食材で紡ぐご馳走と

気持ちのいい快活なおもてなしに言うことなし！

　
◆今回のお品書き

バター茶

スマとニンニクのチップキャビア乗せ

カリフラワーのムース馬糞雲丹

サラダ：一本葱安納芋雪下人参オスミック・トマト春菊モロッコインゲン

すっぽんと鶏出汁と野菜と干し貝出汁のコンソメスープカブ

オードヴル八寸：8種の野菜のゼリー寄せと帆立貝、鰆と山菜、
　　　ベーコン、和牛頬肉と茄子煮凝り、赤キャベツの酢漬け

白子とモンドール・チーズのグラタントマト・ソース

網採り鴨（コルベール）の塩焼きレモン胡椒

網採り鴨（コルベール）のロースト骨出汁とブランデーと赤ワインと内臓のソース
　　　じゃがいもと根セロリのドフィノワーズ

スイカとミントとライムのシャーベット

松阪牛のシャトーブリアンの炭火焼き山葵で、椎茸の炭火焼き
　　　フルム・ダンベール、タルタルとケッパーのパン乗せ

自家製パンとバター

毛蟹ご飯毛蟹のスープ

13皿めのカレー

（アイス・ケーキの）ベイクド・アラスカ　

タルト・タタン

コーヒー

＋グラス・ペアリング

（夜）46500円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　名店、北島亭で16年間スーシェフを務め独立した

大石義壱シェフの大人気のフレンチ。

　現在食べログアワードのシルバーに輝く。

＜注　文＞

　お任せコース29000円一本。

税別。

＜雰囲気＞

　ビルの２階、L字カウンター12席のみの一体感は

さながら大石劇場の楽しさ！

3

本日の豪華食材

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3

本日の豪華食材

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3

本日の豪華食材

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4

本日の豪華食材

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3

本日の豪華食材

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8

スマとニンニクのチップキャビア乗せ

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3

スマとニンニクのチップキャビア乗せ

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3

カリフラワーのムース馬糞雲丹

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3

カリフラワーのムース馬糞雲丹

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3

自家製パンとバター

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3

サラダ：一本葱安納芋雪下人参オスミック・トマト春菊モロッコインゲン

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3

フォアグラ

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3

トリュフとフォアグラのパイ包み包み前

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7

トリュフとフォアグラのパイ包み包み前

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3

トリュフとフォアグラのパイ包み包み前

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3

トリュフとフォアグラのパイ包み

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3

すっぽんと鶏出汁と野菜と干し貝出汁のコンソメスープカブ

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3

すっぽんと鶏出汁と野菜と干し貝出汁のコンソメスープカブ

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3

オードヴル八寸：8種の野菜のゼリー寄せと帆立貝、鰆と山菜、ベーコン、和牛頬肉と茄子煮凝り、赤キャベツの酢漬け

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3

オードヴル八寸：8種の野菜のゼリー寄せと帆立貝、鰆と山菜、ベーコン、和牛頬肉と茄子煮凝り、赤キャベツの酢漬け

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2

白子とモンドール・チーズのグラタントマトソース

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2

白子とモンドール・チーズのグラタントマトソース

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8

網採り鴨（コルベール）

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3

網採り鴨（コルベール）の塩焼きレモン胡椒

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3

網採り鴨（コルベール）の塩焼きレモン胡椒

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3

網採り鴨（コルベール）のロースト骨出汁とブランデーと赤ワインと内臓のソースじゃがいもと根セロリのドフィノワーズ

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9

網採り鴨（コルベール）のロースト骨出汁とブランデーと赤ワインと内臓のソースじゃがいもと根セロリのドフィノワーズ

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3

スイカとミントとライムのシャーベット

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3

松阪牛のシャトーブリアンの炭火焼き山葵で、椎茸の炭火焼きフルム・ダンベール、タルタルとケッパーのパン乗せ

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2

松阪牛のシャトーブリアンの炭火焼き山葵で、椎茸の炭火焼きフルム・ダンベール、タルタルとケッパーのパン乗せ

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3

松阪牛のシャトーブリアンの炭火焼き山葵で、椎茸の炭火焼きフルム・ダンベール、タルタルとケッパーのパン乗せ

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3

自家製パンとバター

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4

毛蟹ご飯毛蟹のスープ

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3

毛蟹ご飯毛蟹のスープ

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2

毛蟹ご飯毛蟹のスープ

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3

毛蟹ご飯毛蟹のスープ

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2

13皿めのカレー

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2

13皿めのカレー

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2

グラス・ペアリング

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2

グラス・ペアリング

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2

グラス・ペアリング

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2

グラス・ペアリング

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2

グラス・ペアリング

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2

グラス・ペアリング

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3

（アイス・ケーキの）ベイクド・アラスカ

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3

（アイス・ケーキの）ベイクド・アラスカ

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3

（アイス・ケーキの）ベイクド・アラスカ

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3

（アイス・ケーキの）ベイクド・アラスカ

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3

（アイス・ケーキの）ベイクド・アラスカ

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3

（アイス・ケーキの）ベイクド・アラスカ

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3

タルト・タタン

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3

タルト・タタン

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3

タルト・タタン

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2021/04訪問5回目

4.5

料理・味4.5
サービス4.5
雰囲気4.2
CP3.8
酒・ドリンク3.9

￥30,000～￥39,9991人

銀座大石@銀座一丁目〜クラシックなフレンチと本格洋食のいい所取りをカウンターLIVEで！〜

再訪(21.4月)

　手渡しのグジェールに始まり、

カリフラワーのムース、すっぽんのコンソメスープ、

フォアグラの最中、オードヴル八寸と続き、
　　　
メインに大山鶏のローストや飛騨牛ランプの炭火焼きが組み込まれて

Wの〆はストウブご飯に13皿めのカレー。

　コースのパターンが実に良く出来ていて、

かつお決まりのお皿も旬の食材で装いを変えて味の表情も変わる。

　そんな今回のハイライトは

サクリと入る食感が見事な黒タン炭火焼き！

◆今回のお品書き

バター茶

ホタルイカとキャビアのグジェール

カリフラワーのムース雲丹北寄貝牡丹海老

トロ鰹ワカモレロックチャイブバルサミコ酢のしゃり

すっぽんと4種の貝のコンソメスープ小蕪

フォアグラと苺（あまおう）の最中

自家製フォカッチャ

オードヴル八寸：春野菜のゼリー寄せ、青森県産の桜鱒のマリネの燻製、
　　　スティックセニョール、グリーンアスパラガスとオマール海老のタルタル、
　　　赤キャベツの酢漬け、ホロホロ鳥のパテ・アンクルート

大山鶏の胸肉と脚の肉のロースト筍空豆こごみ添え

原木椎茸の炭火焼きゴルゴンゾーラソース

山口県萩の甘鯛甘鯛の松笠焼き芋のソース
　　　スープ・ド・ポワソンフレッシュのトマト

口直し：すいかのソルベライム

黒タン炭火焼き藁の燻し香を纏わせて、飛騨牛ランプの炭火焼き

オマール海老のストウブご飯

13皿めのカレー和牛のカブリ

枇杷とマールのアイスクリーム

宮崎マンゴーとココナッツクリームで作ったカスタードのタルト

＋グラス・ペアリング

（夜）40000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　名店、北島亭で16年間スーシェフを務め独立した

大石義壱シェフの大人気のフレンチ。

＜注　文＞

　お任せコース26950円一本。

ワインペアリングをお願いした。

＜雰囲気＞

　ビルの２階、L字カウンター12席のみの一体感は

さながら大石劇場の楽しさ！

6

本日の豪華食材

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6

本日の豪華食材

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6

本日の豪華食材

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6

本日の豪華食材

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6

本日の豪華食材

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5

バター茶

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6

ホタルイカとキャビアのグジェール

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6

カリフラワーのムース雲丹北寄貝牡丹海老

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6

カリフラワーのムース雲丹北寄貝牡丹海老

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6

カリフラワーのムース雲丹北寄貝牡丹海老

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6

自家製フォカッチャ

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6

自家製フォカッチャ

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5

自家製フォカッチャ

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4

トロ鰹ワカモレロックチャイブバルサミコ酢のしゃり

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5

トロ鰹ワカモレロックチャイブバルサミコ酢のしゃり

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5

すっぽんと4種の貝のコンソメスープ小蕪

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5

すっぽんと4種の貝のコンソメスープ小蕪

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13

フォアグラと苺（あまおう）の最中

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14

フォアグラと苺（あまおう）の最中

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6

オードヴル八寸：春野菜のゼリー寄せ、青森県産の桜鱒のマリネの燻製、スティックセニョール、グリーンアスパラガスとオマール海老のタルタル、赤キャベツの酢漬け、ホロホロ鳥のパテ・アンクルート

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6

原木椎茸の炭火焼きゴルゴンゾーラソース

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6

原木椎茸の炭火焼きゴルゴンゾーラソース

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6

山口県萩の甘鯛甘鯛の松笠焼き芋のソーススープ・ド・ポワソンフレッシュのトマト

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5

山口県萩の甘鯛甘鯛の松笠焼き芋のソーススープ・ド・ポワソンフレッシュのトマト

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6

大山鶏の胸肉と脚の肉のロースト筍空豆こごみ添え

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6

大山鶏の胸肉と脚の肉のロースト筍空豆こごみ添え

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6

大山鶏の胸肉と脚の肉のロースト筍空豆こごみ添え

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6

本日のハイライト肉

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6

本日のハイライト肉

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6

本日のハイライト肉

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6

本日のハイライト肉

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6

黒タン炭火焼き藁の燻し香を纏わせて、飛騨牛ランプの炭火焼き

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6

黒タン炭火焼き藁の燻し香を纏わせて、飛騨牛ランプの炭火焼き

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11

黒タン炭火焼き藁の燻し香を纏わせて、飛騨牛ランプの炭火焼き

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6

黒タン炭火焼き藁の燻し香を纏わせて、飛騨牛ランプの炭火焼き

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6

黒タン炭火焼き藁の燻し香を纏わせて、飛騨牛ランプの炭火焼き

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5

口直し：すいかのソルベライム

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5

黒タン炭火焼き藁の燻し香を纏わせて、飛騨牛ランプの炭火焼き

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11

黒タン炭火焼き藁の燻し香を纏わせて、飛騨牛ランプの炭火焼き

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6

オマール海老のストウブご飯

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6

オマール海老のストウブご飯

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6

オマール海老のストウブご飯

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4

13皿めのカレー和牛のカブリ

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4

13皿めのカレー和牛のカブリ

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5

グラス・ペアリング

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5

グラス・ペアリング

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5

グラス・ペアリング

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5

グラス・ペアリング

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5

グラス・ペアリング

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5

グラス・ペアリング

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5

グラス・ペアリング

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5

グラス・ペアリング

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6

枇杷とマールのアイスクリーム

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6

宮崎マンゴーとココナッツクリームで作ったカスタードのタルト

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2020/12訪問4回目

4.5

料理・味4.5
サービス4.5
雰囲気4.2
CP3.8
酒・ドリンク3.9

￥30,000～￥39,9991人

銀座大石@銀座一丁目〜クラシックなフレンチと本格洋食のいい所取りをカウンターLIVEで！〜

再訪(20.12月)

　クラシックなフレンチと本格洋食のいい所取りで美味しく、

カウンターのLIVEで楽しく、そんな個性にますます磨きがかかっている。

　今回のハイライトは

すっぽんと手長海老のコンソメスープ聖護院かぶと

白子のチーズ揚げ焼き、新潟燕三条の青首鴨のロースト、

毛蟹ご飯クリームコロッケ！

◆今回のお品書き

バター茶

イクラのグジェールリル載せ

カリフラワーのムース馬糞雲丹黒鮑牡丹海老

喉黒の焼きとキャビアバルサミコの合わせ酢に馴染ませたしゃり

すっぽんと手長海老のコンソメスープ聖護院かぶ

オードヴル八寸：6種の野菜のゼリー寄せとオマール海老、
　　　スティックセニョール、グリーンアスパラガスとオマール海老のタルタル、
　　　赤キャベツの酢漬け、鰯焼き茄子とドライトマト、
　　　ホロホロ鳥のパテ・アンクルート

フォアグラのテリーヌのムースと洋梨のコンポートラム酒のゼリーの最中

白子のチーズ揚げ焼き

山口萩の甘鯛の松笠焼き、芋のソーススープ・ド・ポワソン
　　　グリュイエール・チーズをかけて

新潟燕三条の青首鴨のロースト下仁田葱添え

西瓜のジュースミントとライム

飛騨牛のランプのローストたっぷりの野菜と

自家製パンとバター

毛蟹ご飯クリームコロッケ

13皿めのカレー和牛のカブリ

タルト・タタン

ピスタチオフランボワーズリンゴのケーキ

＋グラス・ペアリング

（夜）32200円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　名店、北島亭で16年間スーシェフを務め独立した

大石義壱シェフの大人気のフレンチ。

＜注　文＞

　お任せコース24500円一本。

ワインペアリングは3500円。

　税別。

＜雰囲気＞

　ビルの２階、L字カウンター12席のみの一体感は

さながら大石劇場の楽しさ！

3

バター茶

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4

イクラのグジェールリル載せ

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4

カリフラワーのムース馬糞雲丹黒鮑牡丹海老

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5

カリフラワーのムース馬糞雲丹黒鮑牡丹海老

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4

喉黒の焼き

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4

喉黒の焼き

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4

喉黒の焼きとキャビアバルサミコの合わせ酢に馴染ませたしゃり

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5

喉黒の焼きとキャビアバルサミコの合わせ酢に馴染ませたしゃり

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4

すっぽんと手長海老のコンソメスープ聖護院かぶ

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6

ホロホロ鳥のパテ・アンクルート

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6

ホロホロ鳥のパテ・アンクルート

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5

オードヴル八寸：6種の野菜のゼリー寄せとオマール海老、スティックセニョール、グリーンアスパラガスとオマール海老のタルタル、赤キャベツの酢漬け、鰯焼き茄子とドライトマト、ホロホロ鳥のパテ・アンクルート

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10

フォアグラのテリーヌのムースと洋梨のコンポートラム酒のゼリーの最中

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5

フォアグラのテリーヌのムースと洋梨のコンポートラム酒のゼリーの最中

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3

白子のチーズ揚げ焼き

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4

白子のチーズ揚げ焼き

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4

白子のチーズ揚げ焼き

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4

山口萩の甘鯛

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4

山口萩の甘鯛の松笠焼き、芋のソーススープ・ド・ポワソングリュイエール・チーズをかけて

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5

山口萩の甘鯛の松笠焼き、芋のソーススープ・ド・ポワソングリュイエール・チーズをかけて

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4

新潟燕三条の青首鴨

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3

新潟燕三条の青首鴨

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11

新潟燕三条の青首鴨のロースト

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4

新潟燕三条の青首鴨のロースト下仁田葱添え

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3

新潟燕三条の青首鴨のロースト下仁田葱添え

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3

新潟燕三条の青首鴨のロースト下仁田葱添え

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3

西瓜のジュースミントとライム

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3

飛騨牛のランプ

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3

飛騨牛のランプ

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13

飛騨牛のランプのロースト

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5

たっぷりの野菜！

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5

飛騨牛のランプのローストたっぷりの野菜と

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4

飛騨牛のランプのローストたっぷりの野菜と

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5

自家製パンとバター

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9

毛蟹ご飯クリームコロッケ

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5

毛蟹ご飯クリームコロッケ

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5

毛蟹ご飯クリームコロッケ

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6

毛蟹ご飯クリームコロッケ

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5

和牛のカブリ

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5

13皿めのカレー和牛のカブリ

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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5

タルト・タタン

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5

タルト・タタン

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5

タルト・タタン

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5

タルト・タタン

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5

ピスタチオフランボワーズリンゴのケーキ

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5

ピスタチオフランボワーズリンゴのケーキ

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5

ピスタチオフランボワーズリンゴのケーキ

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5

ピスタチオフランボワーズリンゴのケーキ

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5

ピスタチオフランボワーズリンゴのケーキ

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2020/11訪問3回目

4.5

料理・味4.5
サービス4.5
雰囲気4.2
CP3.8
酒・ドリンク3.9

￥30,000～￥39,9991人

銀座大石@銀座一丁目〜王道フレンチと日本流おもてなしの黄金バランス〜

再訪(20.11月)

　本日のメイン食材は喉黒と甘鯛、

オーストラリア産の仔羊、

飛騨牛のランプとグリーンアスパラガス、

料理が出る前から思わず喉が鳴る！

　グジェールもカリフラワーのムースも

ネタとバルサミコ酢に馴染ませたしゃり、

すっぽんのコンソメスープ、オードヴル八寸も

定番メニューだが、旬の食材を使ったバージョン変更が

いちいち的を射ている。

　そしてメインは

先ほどのスター食材の三皿に牛ほほ肉の赤ワイン煮込みまで(笑)

　最後は目の前で絞って仕上げるモンブランのデセールで締め括り、

この日も大満足の晩餐だった。

◆今回のお品書き

バター茶

毛蟹のグジェールキャビア載せ

カリフラワーのムース馬糞雲丹帆立牡丹海老

喉黒の焼きと筋子バルサミコ酢に馴染ませたしゃり

すっぽんと手長海老のコンソメスープ聖護院かぶ

オードヴル八寸：6種の野菜のゼリー寄せとオマール海老、
　　　グリーンアスパラガスとオマール海老のタルタル、
　　　秋刀魚焼き茄子とドライトマト、ホロホロ鳥のパテアンクルート

フォアグラのテリーヌのムースとイチジクのコンポートラム酒のゼリーの最中

甘鯛茸のソーススープドポワソン

オーストラリア産の仔羊のロースト

小玉西瓜のジュースミントとライム

牛ほほ肉の赤ワイン煮込み人参のソースクミンの香り

飛騨牛のランプのローストとグリーンアスパラガス

鮑のムニエル焦がし発酵バターご飯酢橘

13皿めのカレー　

自家製パンとバター

マールのアイスクリームシャインマスカットと

モンブランマロンクリームと生クリームのパイマロングラッセ

＋グラス・ペアリング

（夜）32200円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

＜プロフ＞

　名店、北島亭で16年間スーシェフを務め独立した

大石義壱シェフの大人気のフレンチ。

　2019年9月Open。

＜注　文＞

　お任せコース24500円一本。

ワインペアリングは3500円。

　税別。

＜雰囲気＞

　ビルの２階、L字カウンター12席のみの一体感は

さながら大石劇場の楽しさ！

7

そびえ立つ”大石”ナプキン

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16

喉黒と甘鯛

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8

オーストラリア産の仔羊

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15

飛騨牛のランプとグリーンアスパラガス

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6

バター茶

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12

毛蟹のグジェールキャビア載せ

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8

毛蟹のグジェールキャビア載せ

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7

カリフラワーのムース馬糞雲丹帆立牡丹海老

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7

カリフラワーのムース馬糞雲丹帆立牡丹海老

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6

喉黒の焼きと筋子バルサミコ酢に馴染ませたしゃり

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8

喉黒の焼きと筋子バルサミコ酢に馴染ませたしゃり

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8

すっぽんと手長海老のコンソメスープ聖護院かぶ

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7

ホロホロ鳥のパテアンクルート

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7

ホロホロ鳥のパテアンクルート

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7

フォアグラのテリーヌのムースとイチジクのコンポートラム酒のゼリーの最中

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7

フォアグラのテリーヌのムースとイチジクのコンポートラム酒のゼリーの最中

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8

甘鯛茸のソーススープドポワソン

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8

煮込み野菜

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7

オーストラリア産の仔羊のロースト

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7

オーストラリア産の仔羊のロースト

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5

オーストラリア産の仔羊のロースト

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6

オーストラリア産の仔羊のロースト

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6

小玉西瓜のジュースミントとライム

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6

牛ほほ肉の赤ワイン煮込み人参のソースクミンの香り

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5

牛ほほ肉の赤ワイン煮込み人参のソースクミンの香り

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6

飛騨牛のランプのローストとグリーンアスパラガス

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12

飛騨牛のランプのローストとグリーンアスパラガス

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7

鮑のムニエル焦がし発酵バターご飯酢橘

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5

鮑のムニエル焦がし発酵バターご飯酢橘

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6

鮑のムニエル焦がし発酵バターご飯酢橘

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5

13皿めのカレー

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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3

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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4

グラス・ペアリング

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5

マールのアイスクリームシャインマスカットと

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5

モンブランマロンクリームと生クリームのパイマロングラッセ

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5

モンブランマロンクリームと生クリームのパイマロングラッセ

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5

モンブランマロンクリームと生クリームのパイマロングラッセ

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6

モンブランマロンクリームと生クリームのパイマロングラッセ

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2020/07訪問2回目

4.5

料理・味4.5
サービス4.5
雰囲気4.2
CP3.8
酒・ドリンク3.9

￥30,000～￥39,9991人

銀座大石@銀座一丁目〜王道フレンチと日本流おもてなしの黄金バランス〜

再訪(20.7月)

　コロナでの休業も有って、半年以上経っての再訪。

滋味豊かなすっぽんのコンソメスープ蒸し鮑も

美しい8種の野菜のゼリー寄せをはじめとするオードヴル八寸も

フォアグラのテリーヌのムースの最中も変わらぬ美味しさで、

稚鮎のコンフィや大山鶏の胸肉ともも肉のロースト、

甘鯛のローストや飛騨牛、飛び牛のランプ肉の炭火焼きも

のどぐろの半生焼き甘鯛の骨の出汁で炊いた土鍋ご飯も

旬の食材が主役に脇役にそこここに顔を出して、十全な旨さ！

　味はもちろんホスピタリティも一貫して素晴らしくて

文句なく本当に好い店だと改めて思った。

◆今回のお品書き

初鰹のおなかの燻製のタルタルと新玉ねぎのグジェール
　　　キャビア載せ

白海老のマディラ酒漬けバルサミコ酢のしゃり

すっぽんのコンソメスープ蒸し鮑

オードヴル八寸：8種の野菜のゼリー寄せ
　　　アイオリソースとトマトのドレッシング、
　　　グリーンアスパラガスとオマール海老のタルタル、
　　　フロマージュ・テット、赤キャベツのマリネ

フォアグラのテリーヌのムースと
　　　アメリカン・チェリーのコンポートの最中

稚鮎のコンフィ胡瓜とサワークリームの酢
　　　トマトのドレッシング

大山鶏の胸肉ともも肉のロースト獅子唐とズッキーニ

西瓜のジュースライムのグラニテ

甘鯛のローストヤングコーン石川芋と枝豆のソース
　　　燻製のキャビア

飛騨牛、飛び牛のランプ肉の炭火焼き

自家製パンとバター

のどぐろの半生焼き甘鯛の骨の出汁で炊いた土鍋ご飯
　　　オマール海老のアメリケーヌソースに生クリームを足して
　　　トマトとディルブイヤベースのスープ

13皿めのカレー

アーモンドのブラマンジェマールのシャーベット、
　　　ココナッツのヴォロヴァン

＋グラス・ペアリング

（夜）32200円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

＜プロフ＞

　名店、北島亭で16年間スーシェフを務め独立した

大石義壱シェフの大人気のフレンチ。

　2019年9月Open。

＜注　文＞

　お任せコース24500円一本。

ワインペアリングは3500円。

　税別。

＜雰囲気＞

　ビルの２階、L字カウンター12席のみの一体感は

さながら大石劇場の楽しさ！

17

初鰹のおなかの燻製のタルタルと新玉ねぎのグジェールキャビア載せ

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11

白海老のマディラ酒漬けバルサミコ酢のしゃり

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11

白海老のマディラ酒漬けバルサミコ酢のしゃり

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13

オードヴル八寸：8種の野菜のゼリー寄せアイオリソースとトマトのドレッシング、

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20

オードヴル八寸：8種の野菜のゼリー寄せアイオリソースとトマトのドレッシング、

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10

オードヴル八寸：8種の野菜のゼリー寄せアイオリソースとトマトのドレッシング、

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17

フォアグラのテリーヌのムースとアメリカン・チェリーのコンポートの最中

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12

フォアグラのテリーヌのムースとアメリカン・チェリーのコンポートの最中

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12

フォアグラのテリーヌのムースとアメリカン・チェリーのコンポートの最中

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10

稚鮎のコンフィ胡瓜とサワークリームの酢トマトのドレッシング

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11

稚鮎のコンフィ胡瓜とサワークリームの酢トマトのドレッシング

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11

甘鯛のローストヤングコーン石川芋と枝豆のソース燻製のキャビア

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11

甘鯛のローストヤングコーン石川芋と枝豆のソース燻製のキャビア

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9

大山鶏

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10

大山鶏

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18

大山鶏

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10

大山鶏

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10

大山鶏の胸肉ともも肉のロースト獅子唐とズッキーニ

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11

大山鶏の胸肉ともも肉のロースト獅子唐とズッキーニ

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9

西瓜のジュースライムのグラニテ

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11

飛騨牛、飛び牛のランプ肉

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11

飛騨牛、飛び牛のランプ肉の炭火焼き

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10

飛騨牛、飛び牛のランプ肉の炭火焼き

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10

自家製パンとバター

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11

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9

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9

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10

13皿めのカレー

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8

13皿めのカレー

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7

グラス・ペアリング

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7

グラス・ペアリング

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6

グラス・ペアリング

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7

グラス・ペアリング

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7

グラス・ペアリング

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7

グラス・ペアリング

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7

グラス・ペアリング

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7

グラス・ペアリング

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9

アーモンドのブラマンジェマールのシャーベット、ココナッツのヴォロヴァン

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9

アーモンドのブラマンジェマールのシャーベット、ココナッツのヴォロヴァン

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9

ビル2Fに潜むスペシャルな店

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2019/12訪問1回目

4.3

料理・味4.3
サービス4.3
雰囲気4.0
CP3.8
酒・ドリンク3.8

￥30,000～￥39,9991人

銀座大石@銀座一丁目〜王道フレンチと日本流おもてなしの黄金バランス〜

◆出色の一皿に変えて

　今どき、こんなに勢いのあるフレンチが有るだろうか？

秋にＯｐｅｎしたばかりなのに

来春まで予約で埋まってしまう人気ぶり。

名店、北島亭出身とは云え

華麗な経歴でデビューするフレンチは珍しくない中

その圧倒的な支持のされ方はやはり稀有だろう。

そんな注目の新店に訪問する機会にようやく恵まれた。

　開店して間もなくは

「フレンチと云うより和食寄り」なんて意見も聞かれたが

いま食べると味は正統なフレンチそのもの、

　ヴィジュアルは

八寸を思わせるオードヴルバリエが、

中でも8種の野菜のゼリー寄せが象徴するように

彩り豊かで華やかさが有る。

　味は青首鴨の丸ごと1羽ローストに代表されるように、

例えば冬ならではのジビエの素材選び、

4種のキノコのソースとポルトと鴨の出汁のスパイシーソースを

合わせる味の重ね方もフレンチの定石。

　華やかでどっしりと力強い味わいできっちりソースを引く所は

クラシック出自ならではの良さが光る。

　一方で日本のフレンチならではの細やかさも。

フランス産に固執しない、むしろ日本の地方地方から厳選した

旬の魚肉の素材選びは素晴らしいし、

松葉蟹のご飯の上で蟹味噌入りカニクリームコロッケを崩したり

カレーライスを供する辺りは

洋食の好ましさを上手に取り込んでいる。

　そして何と言っても、

大石シェフをはじめスタッフ全員の

全力のおもてなしが”日本的”の筆頭だろう。

旬の食材を見せながらその所以を紹介して、

出来上がった料理を満面の笑顔と丁寧な説明で供する。

　カウンターを活かした劇場型の割烹や鮨は見受けられるが、

ビストロではないレストラン・フレンチで

このスタイルは珍しいし圧倒的に楽しい。

　そこには

王道フレンチと日本流おもてなしの黄金バランスが在った。

　大石シェフ、ご馳走さまでした♪

来年もお伺いします！

◆今回のお品書き

サーモンのタルタルとイクラのグジェール、
　　　桜チップで燻して

北海道浜中産バフンウニの塩水漬け、
　　　千葉産アワビ、北海道増毛産甘エビ、
　　　カリフラワーのムースの軽やかなコンソメゼリー寄せ

千葉県銚子産のどぐろの半生焼き、わらで燻して
　　　バルサミコ酢25年とバルサミコ酢フレッシュ
　　　ご飯とレフォール(西洋ワサビ)と一緒に

すっぽんのコンソメスープ、
　　　4種の貝の旨味と聖護院カブのやわらか煮

オードヴルバリエ：8種の野菜のゼリー寄せ
　　　アイオリソースとトマトのドレッシングで、
　　　オーストラリア産グリーンアスパラガス、いちじく、
　　　クルミとピスタチオのクリーム、
　　　フランス産山バトと山ウズラのパテアンクルート、
　　　松葉に刺した銀杏、赤キャベツのマリネ

フォアグラとりんごの最中
　　　（フォアグラのパルフェジョナゴールドのコンポート
　　　　富士りんごの飾りクルミのキャラメリゼカルヴァドスのジュレ）

北海道産真鱈の白子のカリふわ焼き
　　　トマトソースとイタリアンパセリ

千葉県銚子産金目鯛の半生焼き、
　　　海老芋と貝キャビアのソース、
　　　ヒッコリーで燻して

新潟県潟東産無双網猟の青首鴨の丸ごと1羽ロースト
　　　4種のキノコのソースポルトと鴨の出汁の
　　　スパイシーソースゴボウ、レンコン、栗、
　　　サツマイモのフリッツ

新潟県潟東産無双網猟の青首鴨のせせりレバー

長野県松本産スイカのジュース、ミントの香り、
　　　モヒート風宮崎県産へベスのグラニテ

岐阜県飛騨牛、飛び牛のランプ肉の炭火焼き
　　　置き炭で火を入れたペコロス
　　　赤ワインと牛肉の出汁のソースとワサビ

自家製パンとバター

バーミキュラで炊いた松葉蟹のご飯
　　　蟹味噌入りカニクリームコロッケを崩して、
　　　蟹のお出汁をかけて

カレーライス

アールグレイのプリン

出来立てレーズンバターパイカシスのソース、
　　　アングレーズソースとラフランスと
　　　ポワールウィリアムのソルベ

コーヒー

＋ビール1杯、グラス・ペアリング

（夜）32200円／人

＜プロフ＞

　名店、北島亭で16年間スーシェフを務め独立した

大石義壱シェフのフレンチ。

秋に開店したばかりなのに、既に予約困難に。

　2019年9月Open。

＜注　文＞

　お任せコース24500円一本。

ワインペアリングは3500円。

　税別。

＜雰囲気＞

　L字カウンター12席のみの一体感は

さながら大石劇場の楽しさ。

◆情報出典　

　みるみんくさんの口コミ@食べログ 

　ご馳走さまでした〜

6

サーモンのタルタルとイクラのグジェール、桜チップで燻して

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7

サーモンのタルタルとイクラのグジェール、桜チップで燻して

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7

北海道浜中産バフンウニの塩水漬け、千葉産アワビ、北海道増毛産甘エビ、カリフラワーのムースの軽やかなコンソメゼリー寄せ

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7

北海道浜中産バフンウニの塩水漬け、千葉産アワビ、北海道増毛産甘エビ、カリフラワーのムースの軽やかなコンソメゼリー寄せ

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7

北海道浜中産バフンウニの塩水漬け、千葉産アワビ、北海道増毛産甘エビ、カリフラワーのムースの軽やかなコンソメゼリー寄せ

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6

千葉県銚子産のどぐろの半生焼き、わらで燻してバルサミコ酢25年とバルサミコ酢フレッシュご飯とレフォール(西洋ワサビ)と一緒に

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8

千葉県銚子産のどぐろの半生焼き、わらで燻してバルサミコ酢25年とバルサミコ酢フレッシュご飯とレフォール(西洋ワサビ)と一緒に

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7

すっぽんのコンソメスープ、4種の貝の旨味と聖護院カブのやわらか煮

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7

すっぽんのコンソメスープ、4種の貝の旨味と聖護院カブのやわらか煮

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7

すっぽんのコンソメスープ、4種の貝の旨味と聖護院カブのやわらか煮

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6

フランス産山バトと山ウズラのパテアンクルート

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13

フランス産山バトと山ウズラのパテアンクルート

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6

フランス産山バトと山ウズラのパテアンクルート

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7

オードヴルバリエ：8種の野菜のゼリー寄せアイオリソースとトマトのドレッシングで、オーストラリア産グリーンアスパラガス、いちじく、クルミとピスタチオのクリーム、フランス産山バトと山ウズラのパテアンクルート、松葉に刺した銀杏、赤キャベツのマリネ

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15

オードヴルバリエ：8種の野菜のゼリー寄せアイオリソースとトマトのドレッシングで、オーストラリア産グリーンアスパラガス、いちじく、クルミとピスタチオのクリーム、フランス産山バトと山ウズラのパテアンクルート、松葉に刺した銀杏、赤キャベツのマリネ

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7

オードヴルバリエ：8種の野菜のゼリー寄せアイオリソースとトマトのドレッシングで、オーストラリア産グリーンアスパラガス、いちじく、クルミとピスタチオのクリーム、フランス産山バトと山ウズラのパテアンクルート、松葉に刺した銀杏、赤キャベツのマリネ

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7

フォアグラとりんごの最中（フォアグラのパルフェジョナゴールドのコンポート富士りんごの飾りクルミのキャラメリゼカルヴァドスのジュレ）

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8

フォアグラとりんごの最中（フォアグラのパルフェジョナゴールドのコンポート富士りんごの飾りクルミのキャラメリゼカルヴァドスのジュレ）

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9

フォアグラとりんごの最中（フォアグラのパルフェジョナゴールドのコンポート富士りんごの飾りクルミのキャラメリゼカルヴァドスのジュレ）

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7

北海道産真鱈の白子のカリふわ焼きトマトソースとイタリアンパセリ

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8

北海道産真鱈の白子のカリふわ焼きトマトソースとイタリアンパセリ

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9

北海道産真鱈の白子のカリふわ焼きトマトソースとイタリアンパセリ

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8

千葉県銚子産金目鯛の半生焼き、海老芋と貝キャビアのソース、ヒッコリーで燻して

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9

千葉県銚子産金目鯛の半生焼き、海老芋と貝キャビアのソース、ヒッコリーで燻して

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7

新潟県潟東産無双網猟の青首鴨

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7

新潟県潟東産無双網猟の青首鴨の丸ごと1羽ロースト

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7

新潟県潟東産無双網猟の青首鴨の丸ごと1羽ロースト

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7

新潟県潟東産無双網猟の青首鴨の丸ごと1羽ロースト 4種のキノコのソースポルトと鴨の出汁のスパイシーソースゴボウ、レンコン、栗、サツマイモのフリッツ

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9

新潟県潟東産無双網猟の青首鴨の丸ごと1羽ロースト 4種のキノコのソースポルトと鴨の出汁のスパイシーソースゴボウ、レンコン、栗、サツマイモのフリッツ

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9

新潟県潟東産無双網猟の青首鴨の希少部位

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9

新潟県潟東産無双網猟の青首鴨のせせりレバー

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8

長野県松本産スイカのジュース、ミントの香り、モヒート風宮崎県産へベスのグラニテ

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8

岐阜県飛騨牛

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8

岐阜県飛騨牛、飛び牛のランプ肉の炭火焼き

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8

岐阜県飛騨牛、飛び牛のランプ肉の炭火焼き

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15

岐阜県飛騨牛、飛び牛のランプ肉の炭火焼き

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8

自家製パンとバター

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10

バーミキュラで炊いた松葉蟹のご飯蟹味噌入りカニクリームコロッケ

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7

バーミキュラで炊いた松葉蟹のご飯蟹味噌入りカニクリームコロッケを崩して、蟹のお出汁をかけて

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8

バーミキュラで炊いた松葉蟹のご飯蟹味噌入りカニクリームコロッケを崩して、蟹のお出汁をかけて

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7

カレーライス

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5

グラス・ペアリング

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6

グラス・ペアリング

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6

グラス・ペアリング

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6

グラス・ペアリング

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6

グラス・ペアリング

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6

グラス・ペアリング

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6

グラス・ペアリング

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6

グラス・ペアリング

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6

アールグレイのプリン

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6

アールグレイのプリン

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5

出来立てレーズンバターパイカシスのソース、アングレーズソースとラフランスとポワールウィリアムのソルベ

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5

出来立てレーズンバターパイカシスのソース、アングレーズソースとラフランスとポワールウィリアムのソルベ

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6

出来立てレーズンバターパイカシスのソース、アングレーズソースとラフランスとポワールウィリアムのソルベ

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6

コーヒー

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6

ビル2階のホワイティな外観

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口コミが参考になったらフォローしよう

えこだねこ

フォロー

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連絡する

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啼寅東京（下北沢、世田谷代田、池ノ上 / もつ焼き、居酒屋、焼き鳥）

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えこだねこさんの口コミ一覧（3561件）を見る

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店舗情報（詳細）

「みんなで作るグルメサイト」という性質上、店舗情報の正確性は保証されませんので、必ず事前にご確認の上ご利用ください。詳しくはこちら

店舗基本情報

店名	銀座大石
受賞・選出歴	2024年Silver受賞店 The Tabelog Award 2024 Silver 受賞店 2023年Silver受賞店 The Tabelog Award 2023 Silver 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 受賞店フレンチ百名店 2023 選出店食べログフレンチ TOKYO 百名店 2023 選出店フレンチ百名店 2021 選出店食べログフレンチ TOKYO 百名店 2021 選出店
ジャンル	フレンチ
予約・お問い合わせ	03-6278-8183
予約可否	完全予約制現在、ネット予約はOMAKASEからのみ受付
住所	東京都中央区銀座2-10-11 マロニエ通り銀座館 2F 大きな地図を見る周辺のお店を探す
交通手段	銀座一丁目駅から261m
営業時間	■ 定休日日曜日営業時間・定休日は変更となる場合がございますので、ご来店前に店舗にご確認ください。
予算	￥20,000～￥29,999
予算（口コミ集計）	￥40,000～￥49,999 ￥30,000～￥39,999 利用金額分布を見る
支払い方法	カード可（AMEX）電子マネー不可 QRコード決済不可

席・設備

席数	12席（カウンター席のみ）
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	オシャレな空間、落ち着いた空間、席が広い、カウンター席あり

メニュー

ドリンク	ワインあり、ワインにこだわる
料理	野菜料理にこだわる、魚料理にこだわる

特徴・関連情報

利用シーン
ホームページ	https://omakase.in/r/uq829934
オープン日	2019年9月2日
初投稿者	虎太郎がゆく（4360）
最近の編集者	RBRBRBRBEEBEBE（3） ... 店舗情報（'20/02/05 18:10）虎太郎がゆく（4360） ... 店舗情報（'19/09/03 12:13）編集履歴を詳しく見る