saltさんが投稿した松川（東京/六本木一丁目）の口コミ詳細 [食べログ]

この口コミは、salt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

松川六本木一丁目、虎ノ門ヒルズ、神谷町/日本料理

3回

夜の点数：4.8
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -
昼の点数：4.8
- ￥50,000～￥59,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -

3回目

2020/11 訪問

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

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2024/01/14 更新

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2回目

2019/11 訪問

昼の点数：4.8
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥50,000～￥59,999

/ 1人

松松松

11月半ばの松川さん。
例年は中途半端な時季だけど、この年は国産松茸が遅くまであったため、
間人蟹と松茸（岩手産）を両方いただけるという幸運。
松葉蟹と松茸のお椀。香りが凄い。こんなお椀を松川さんでいただける幸せ。
トリプル松の唯一無二の味わいだった。

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2020/05/07 更新

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1回目

2016/07 訪問

夜の点数：4.8
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］

最高の日本料理店

ありがたいことに、またお伺いする機会をいただいた。
３回目の松川さんは盛夏。

この日のお献立：
・蒸し鮑と雲丹のすっぽんジュレがけ
・キスの飯蒸しベルーガキャビアのせ　
・造り：淡路の真鯛と唐津の赤雲丹
・赤魚の新銀杏すり流し椀
・北海道の毛蟹と木耳ポン酢ジュレがけ
・揚物：淡路の鱧、自家製ばちこ、玉蜀黍
・炭火で丸ごと焼いた賀茂茄子
・鮎の炭火焼
・すっぽん炊き揚げ牛蒡添え
・トマトとじゅんさいの汁物
・淡路の鱧のしゃぶしゃぶ
・笹の葉を練り込んだ冷麦、氷の器で
・ごはん、冬瓜の赤出汁、香の物
・ごはんのお供：イクラ、ちりめん山椒、からすみ、海苔
・宍道湖の鰻の蒲焼き
・甘味：水羊羹
・水物：マスカットとマンゴー
・おうす

日本料理の夏の食材は、秋や冬に比べて弱い印象を勝手に持っていたのだけど、
この日は、黒鮑、すっぽん、キャビア、毛蟹、鱧、天然鰻と、まさに高級食材のオンパレード。

一番印象に残ったのは、一番最初に登場した黒鮑とすっぽん出汁の一品。
見事に大きな黒鮑は大変柔らかく官能的な食感、旨みが凄い。すっぽん出汁との贅沢な組み合わせ。
お腹が空いている最初に出てきたものだから、本当に美味しく感じた。
黒鮑はこの翌月、トゥ・ラ・ジョアでもいただいたが、鮑はさすがに松川の圧勝。

その次に印象に残ったのは、一番最後の〆の白ごはんと一緒に供された宍道湖の鰻の蒲焼き。
完璧な焼きに芳しい旨みの選ばれた天然鰻、添えられた山椒の香り高さで鰻の味わいが更に引き立つ。
まさに最強の〆のごはん。

中盤で出てきた毛蟹の酢の物、すっぽんの炊いたん、たっぷりの鱧の小鍋をひとりじめできる鱧しゃぶ・・。
最高。贅をつくした食材に、料理のすべてを支える出汁がやはりすばらしい。

おかげで夏の食事だというのに、お会計は秋冬のときと何ら変わらなかったが・・・この幸せ感。
はまってしまいそう・・・たまになら、はまっちゃってもいいよね？
蟹のハイシーズンの12月、花山椒の季節の４月にもぜひ来てみたいなあ。
予約困難店ゆえ、また来れるかどうかはわからないけれど・・・。

＝＝＝2016/1＝＝＝

2015年10月と2016年1月の2回訪問。

最高の食材に最高の技術で最高の料理を出し最高の評価を得ている日本料理店。
贅をつくしたお料理は、お値段もかなり最高系だけど・・・。

昨年秋におうかがいして、お料理があまりに美味しかったものだから
数か月しかあけずに日本料理が最も美味しくなる年明けにもまたおうかがいしてしまった。

２回の訪問でいただいた料理の内容は以下の通り：

[2015年10月]
・炙り伊勢海老、菊花、岩茸、土佐酢ジュレ
・ベルーガキャビアと唐津赤雲丹の飯蒸し
・淡路の真鯛造り
・富山の紅ずわい蟹と信州松茸の椀
・淡路のカワハギ造り
・黒鮑と信州松茸のソテー
・子持ち鮎の塩焼き
・若狭の甘鯛と加賀蓮根
・焼き無花果
・近江牛ステーキ、松茸、揚げ銀杏
・山形天然なめこの手打ち蕎麦
・淡路の鱧と信州松茸のしゃぶしゃぶ
・松茸ご飯、赤出汁、糠漬け
・白米と食べ放題のごはんのお伴（いくら、からすみ、海苔）
・小布施の焼き栗
・グレープフルーツゼリー岡山桃太郎葡萄
・水羊羹
・おうす

[2016年1月]
・みる貝の炭火焼、蕗の薹
・伊勢海老、海老味噌、焼餅、菜の花餡
・淡路の鯛、このわた
・間人蟹と蟹味噌の真丈椀
・河豚と河豚白子クリーム
・間人蟹と蟹味噌の餅米蒸し
・間人蟹の脚の焼いたん
・甘鯛の焼き浸し
・鴨、揚げ葱
・酢橘出汁ひやかけ蕎麦、山葵菜浸し
・河豚白子、湯葉、蕪餡
・白米と食べ放題のごはんのお伴（いくら、からすみ、海苔）
・黒豆水羊羹
・苺ゼリー寄せ
・おうす

料理はとにかく最高に美味というに尽きる。
日本という国の食材の豊かさ、奥深さと、日本料理の洗練を改めて思い知る料理である。

この半年ほどの間に、最高峰といわれる日本料理店に連続しておうかがいする機会に恵まれた。
8月に未在、10月に松川、11月に京味、1月に再び松川、2月に豪龍久保。
その中でも、当店の料理のキレはひときわ際立っていた。
現時点で、名だたる日本料理店の中でも、私は当店の料理が一番美味しいと思う。

店主は滋賀の招福楼出身。
同じ大学を卒業し同じ会社に勤めていても、人の個性は様々であるのと同様、
料理人の世界でも、同じ有名店出身の料理人すべてが必ずしも均質的な実力を有しているわけではない。
一方で、さほどの有名店での修行経験があるわけでもないのに、素晴らしい感性と技術を有する人もいる。
当店の店主は、寡黙で職人肌、招福楼は著名な料亭ではあるが、
そういったことを超越した抜きん出た実力を有する方だ。

当店の料理の感想は以上（内容がなくて申し訳ありません）。

実は、当店のレビューが私が食べログを初めて1000件めのレビュー。
だからこの数か月の間で最も感銘を受けた当店を記念の1000件めに残しておいた。
ところが、ちょうど食べログの仕様変更が重なり、トラブル続き・・・
何が1000件なのかの定義も曖昧だし、なんだかすっかり気抜けしてしまった。

これを機に、今後はもう少し気楽に食べログレビューを書いていきたいと思う。

なお、今回の料理については、私より相当料理に明るく鋭敏な舌を有するマイレビュアーさんたちが
既に詳細に解説してくださっているので、そちらをご参照いただきたい。

2015/10にご一緒してくださった皆様方（順不同）
　サプレマシー様、nionio様、やっぱりモツが好き様、おどる宝石様、サブリナ☆様
2016/1にご一緒してくださった皆様方（順不同）
　サプレマシー様、ゆめゆめ様、みゅうさ様
このたびは素晴らしい時間を共有させていただき有難うございました。大変感謝しております。

そして、これまでに様々なところで食事をご一緒させていただいた皆様方。
その節はありがとうございました。またお目にかかる機会があることを心待ちにしております。

そして、これからお目にかかる予定のある皆様方。
近々お会いするのをとても楽しみにしております。

そして、まだ一度もお会いしたことはないけれど、いつも私のページに遊びに来てくださる皆様方。
いつも本当にありがとうございます。今後ともどうぞよろしくお願い申し上げます。

すべての皆さまのご厚意により、私は食べログレビュアーを続けられております。
この場をお借りして、皆様に改めて心から感謝申し上げます。

（2016/7）蒸し鮑と雲丹のすっぽんジュレがけ

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（2016/7）蒸し鮑と雲丹のすっぽんジュレがけ

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（2016/7）キスの飯蒸しベルーガキャビアのせ

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（2016/7）キスの飯蒸しベルーガキャビアのせ

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（2016/7）造り：淡路の真鯛と唐津の赤雲丹

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（2016/7）造り：淡路の真鯛と唐津の赤雲丹

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（2016/7）赤魚の新銀杏すり流し椀

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（2016/7）北海道の毛蟹と木耳ポン酢ジュレがけ

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（2016/7）北海道の毛蟹と木耳ポン酢ジュレがけ

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（2016/7）揚物：淡路の鱧、自家製ばちこ、玉蜀黍

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（2016/7）揚物：淡路の鱧、自家製ばちこ、玉蜀黍

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（2016/7）炭火で丸ごと焼いた賀茂茄子

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（2016/7）炭火で丸ごと焼いた賀茂茄子

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（2016/7）鮎の炭火焼

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（2016/7）鮎の炭火焼

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（2016/7）すっぽん炊き揚げ牛蒡添え

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（2016/7）トマトとじゅんさいの汁物

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（2016/7）しゃぶしゃぶ用の鱧一人分

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（2016/7）しゃぶしゃぶ用の鱧

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（2016/7）はもしゃぶ

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（2016/7）しゃぶしゃぶ

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（2016/7）笹の葉を練り込んだ冷麦、氷の器で

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（2016/7）宍道湖の鰻の蒲焼き

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（2016/7）ごはん、冬瓜の赤出汁、香の物

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（2016/7）ごはんのお供：イクラ、ちりめん山椒、からすみ、海苔

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（2016/7）ごはんのお供：イクラ、ちりめん山椒、からすみ、海苔

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（2016/7）水羊羹

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（2016/7）おうす

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（2016/7）マスカットとマンゴー

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（2016/7）

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（2016/7）４名用個室には一坪庭が

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（2016/7）４名用個室の掛け軸

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（2016/1）みる貝の炭火焼、蕗の薹

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（2016/1）みる貝の炭火焼、蕗の薹

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（2016/1）伊勢海老、海老味噌、焼餅、菜の花餡

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（2016/1）伊勢海老、海老味噌、焼餅、菜の花餡

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（2016/1）淡路の鯛、このわた

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（2016/1）淡路の鯛

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（2016/1）間人蟹の見事な脚

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（2016/1）精悍なお顔

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（2016/1）間人蟹と蟹味噌の真丈椀

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（2016/1）間人蟹と蟹味噌の真丈椀

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（2016/1）河豚と河豚白子クリーム

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（2016/1）河豚と河豚白子クリーム

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（2016/1）間人蟹と蟹味噌の餅米蒸し

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（2016/1）間人蟹と蟹味噌の餅米蒸し

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（2016/1）見せ蟹

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（2016/1）間人蟹の脚の焼いたん

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（2016/1）間人蟹の脚の焼いたん

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（2016/1）甘鯛の焼き浸し

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（2016/1）鴨、揚げ葱

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（2016/1）鴨、揚げ葱

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（2016/1）酢橘出汁ひやかけ蕎麦、山葵菜浸し

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（2016/1）酢橘出汁ひやかけ蕎麦、山葵菜浸し

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（2016/1）河豚白子、湯葉、蕪餡

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（2016/1）食べ放題のごはんのお伴（いくら、からすみ、海苔）

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（2016/1）ちりめん山椒

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（2016/1）白米、赤出汁、香の物

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（2016/1）

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（2016/1）おうす

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（2016/1）黒豆水羊羹

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（2016/1）苺ゼリー寄せ

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（2016/1）

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（2016/1）

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（2015/10）見せ松茸

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（2015/10）炙り伊勢海老、菊花、岩茸、土佐酢ジュレ

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（2015/10）炙り伊勢海老、菊花、岩茸、土佐酢ジュレ

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（2015/10）淡路の真鯛造り

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（2015/10）淡路の真鯛造り

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（2015/10）ベルーガキャビアと唐津赤雲丹の飯蒸し

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（2015/10）ベルーガキャビアと唐津赤雲丹の飯蒸し

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（2015/10）見せ松茸

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（2015/10）富山の紅ずわい蟹と信州松茸の椀

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（2015/10）富山の紅ずわい蟹と信州松茸の椀

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（2015/10）淡路のカワハギ造り

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（2015/10）淡路のカワハギ造り

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（2015/10）黒鮑と信州松茸のソテー

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（2015/10）見せ鮎

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（2015/10）見せ鮎

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（2015/10）子持ち鮎の塩焼き

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（2015/10）子持ち鮎の塩焼き

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（2015/10）若狭の甘鯛と加賀蓮根

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（2015/10）若狭の甘鯛と加賀蓮根

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（2015/10）焼き無花果

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（2015/10）近江牛ステーキ、松茸、揚げ銀杏

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（2015/10）山形天然なめこの手打ち蕎麦

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（2015/10）山形天然なめこの手打ち蕎麦

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（2015/10）山形天然なめこの手打ち蕎麦

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（2015/10）鱧松茸しゃぶしゃぶの出汁

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（2015/10）しゃぶしゃぶ用の鱧

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（2015/10）しゃぶしゃぶ用の松茸

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（2015/10）松茸ご飯

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（2015/10）松茸ご飯

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（2015/10）赤出汁

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（2015/10）糠漬け

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（2015/10）ごはんのお伴（いくら、からすみ、海苔）は食べ放題

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（2015/10）ちりめん山椒

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（2015/10）ぴかぴか白米

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（2015/10）小布施の焼き栗

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（2015/10）おうす

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（2015/10）絶品水羊羹

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（2015/10）グレープフルーツゼリー岡山桃太郎葡萄

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2017/07/04 更新

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saltさんが投稿した松川（東京/六本木一丁目）の口コミ詳細

松川六本木一丁目、虎ノ門ヒルズ、神谷町/日本料理

ジャンルから探す

予算

営業時間

saltさんが投稿した松川（東京/六本木一丁目）の口コミ詳細

松川六本木一丁目、虎ノ門ヒルズ、神谷町/日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備