うまのあさんが投稿したくろぎ（東京/大門）の口コミ詳細 [食べログ]

この口コミは、うまのあ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

くろぎ大門、御成門、浜松町/日本料理

4回

夜の点数：4.5
- ￥40,000～￥49,999 / 1人
- 料理・味 4.8
  
  |サービス 4.7
  
  |雰囲気 4.8
  
  |CP 4.0
  
  |酒・ドリンク 4.7

4回目

2018/05 訪問

夜の点数：4.5
- ［料理・味4.8
- | サービス4.7
- | 雰囲気4.8
- | CP4.0
- | 酒・ドリンク4.7 ］
￥40,000～￥49,999

/ 1人

【再訪】２０１８．５
いつもの仲良し夫妻のお誘いを受け平日の夜。
京味出身のちゃわんぶの武澤氏も腕を振るって更にパワーアップ。

大将厳選の色んな木箸を選んでお持ち帰りできる新演出でスタート。
ちゃちゃっと印象に残った逸品でも。

スペシャリテの徳島半田めん（別名オカベめん）。
純監修の宮崎無添加キャビアに根室の雲丹と一緒に頂きます。
これ、堪りません。

練りたてゴマ豆腐にカリカリの鹿児島産天然鰻。
スペシャリテのゴマ豆腐を練りたてにしてあんで頂く。
これもまた違った食感で口腹でした。

琵琶湖の若鮎。そして松茸の時雨煮。
蓼酢の大人味でサッパリと。時雨煮もイイ塩梅で風味も豊か。

近江牛A4ヒレの牛ヒレカツ。武澤氏の自慢の一品。
程良く温かく衣も立って、肉の甘み、酸味を楽しめる美味しい一品。
グレイビーソースが一番好きかな。

麒麟山の麓で一年半雪の下で寝かせ育てる黒木オリジナル米。
瑞々しくて実に美味しい白いご飯です。
アワビと貝柱のご飯も美味しかったけど、
昆布の冷たい出し汁をかけて食べるのもサッパリと美味しかったなぁ。

今回のくろぎパフォーマンスは新しい趣向ばかりで美味しく楽しく過ごせました。
プレミア的な価値に浸りながら今宵も一人片手越えですがお腹いっぱい。
お誕生日も祝ってもらって。
黒木大将は上海の次はNYCへ進出。武澤氏も跡地でトンカツ屋をオープンするとか。
二人益々ご活躍をされる事を応援しております。

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秋田じゅんさい

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炙りとり貝

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アマダイとうどのお椀

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半田めん雲丹キャビア

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純監修無添加キャビア

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徳島半田めん

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近江牛ヒレ

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八寸

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八寸

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出雲の日本酒

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練りたてゴマ豆腐

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お造り

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梅酢

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活き鮎

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若鮎と松茸時雨煮

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琵琶湖産

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大きなアワビ

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アワビとワカメ

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近江牛ヒレ

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おろしグレイビーソース

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黒木オリジナル米

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アワビと貝柱

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昆布の冷たい出し汁をかけて

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世界の岡部葛きり

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この後ディケム掛け

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2019/01/27 更新

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3回目

2017/12 訪問

夜の点数：4.5
- ［料理・味4.8
- | サービス4.7
- | 雰囲気4.8
- | CP4.0
- | 酒・ドリンク4.7 ］
￥50,000～￥59,999

/ 1人

【再訪】２０１７．１２
年内営業終了もまもなくなクリスマスシーズンに。
いつもの優しい常連夫妻と家内で訪問。蟹祭りでした。

カウンター席は暖房仕様になっていて暖かい。
くろぎ流おもてなしの一つをまた発見です。

壬生菜と油揚げの煮浸し
漬けマグロ握り
このわた
ズワイガニ（津居山）のオスメス食べ比べ
セイコガニ（卵・身）、オスは身及びを蟹味噌と合わせて　甲羅酒
焼きゴマ豆腐
雲子白海老ウニ　鯛の出汁ジュレ
九州ノドグロと聖護院蕪の椀
ズワイガニの古酒漬けの酔っ払い蟹
クリスマス仕様の八寸
金時草と茄子の吉野煮、鴨ロースト、モロコ揚げ、コハダのぬた和え、
バイ貝、クワイのチップス、サーモン、ばちこ、穴子寿司、唐墨大根
お造り　
大間マグロ156㎏延縄、徳島のボラ　醤油黄身醤油あん肝ポン酢の3種をお好みで
蟹しゃぶ
宮崎牛シャトーブリアン
丹波京漬物盛り合わせ
蟹（オスメス）の土鍋ご飯
鮭ハラスとイクラの炊き込みご飯
葛きり　黒蜜＆きなこ
塩アイスシャトー・ディケム掛け
猿田彦珈琲の水出しアイスコーヒー

生ビール、菊姫山廃純米限定酒鶴乃里（石川県）、芋焼酎水割り。
日本酒が徳利にたっぷり。サービス良すぎ。

お腹いっぱい。お土産もいっぱい。
全てにおいて、おもてなしの心が素晴らしいお店です。

親父

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壬生菜と油揚げの煮浸し

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漬けマグロ握り

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おこわた

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ズワイガニ

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せいこ蟹（卵・身）、オスは身を蟹味噌と合わせて

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甲羅酒

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焼きゴマ豆腐

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雲子白海老ウニ　鯛の出汁ジュレ

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お椀

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九州ノドグロと聖護院蕪の椀

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ズワイガニの古酒漬けの酔っ払い蟹

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クリスマス仕様の八寸

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金時草と茄子の吉野煮

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ばちこ

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お造り

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あん肝ポン酢

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蟹しゃぶ

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宮崎牛シャトーブリアン

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蟹（オスメス）の土鍋ご飯

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蟹（オスメス）の土鍋ご飯

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鮭ハラスとイクラの炊き込みご飯

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鮭ハラスとイクラの炊き込みご飯

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葛きり　黒蜜＆きなこ

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塩アイスシャトー・ディケム掛け

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2019/01/27 更新

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2回目

2017/09 訪問

夜の点数：4.5
- ［料理・味4.8
- | サービス4.7
- | 雰囲気4.8
- | CP4.0
- | 酒・ドリンク4.7 ］
￥40,000～￥49,999

/ 1人

【再訪】２０１７．９
松茸の季節に外せない店。
カウンターにはズラッと並んだ立派な松茸たちがお出迎え。
いつもの常連友人夫妻のお誘いを受け家内と初秋の夜。

鯖の押し寿司
焼きゴマ豆腐と蒸しアワビ
焼き松茸
雲丹と半田麺
鱧と松茸の土瓶蒸し
八寸
淡路鯛、大間鮪
ノドグロ塩焼き
鴨
丹波京漬物盛り合わせ
松茸ご飯
鮭とイクラの炊き込みご飯
わらび餅　葛きり
塩アイスシャトー・ディケム掛け
猿田彦珈琲の水出しアイスコーヒー

ただ残念だったのがこの日は大将が名古屋で表彰式とやらで留守。
惜しみなく松茸を食べさせて頂きましたが、
「このくらい食べなきゃ食った気しないでしょ！」がこの時期の大将の台詞。
取り敢えず聞きたかったぁ。

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鯖の押し寿司

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焼きゴマ豆腐と蒸しアワビ

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焼き松茸

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雲丹と半田麺

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土瓶蒸し

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鱧と松茸の土瓶蒸し

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八寸

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八寸

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八寸

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お造り

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ノドグロ塩焼き

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鴨

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漬物

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上海でも頑張って

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松茸ご飯

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松茸ご飯

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鮭とイクラの炊き込みご飯

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鮭とイクラの炊き込みご飯

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葛きり

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わらび餅

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シャトー・ディケム

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2019/01/27 更新

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1回目

2017/05 訪問

夜の点数：4.5
- ［料理・味4.8
- | サービス4.7
- | 雰囲気4.8
- | CP4.0
- | 酒・ドリンク4.7 ］
￥40,000～￥49,999

/ 1人

新生くろぎ！

湯島から芝大門に移転し、2017年3月21日にオープンした新生くろぎ。
2月後半に湯島でのラストを満喫後、この日を楽しみに訪問です。
また距離的に芝大門の方が通いやすくなったのも嬉しい。

場所は浜松町駅北口より徒歩5分程。地下鉄大門駅も近くにあります。
赤門のある大門交差点のすぐそばに建つ漆黒の新築ビル。

1階はエントランス。特に看板等はありません。EVまたは階段で上階へ。
2階が10名カウンター席、3階が最大8名までの個室。4階がメイン厨房。
トイレは1,3階に。また喫煙室も3階に設けられていました。

今回もいつもの優しい常連夫妻のお誘いを受け家内と訪問。2回転制の20時より。
湯島時代を通し、初めてのカウンター席での食事でした。

先ずは挨拶代わりにくろぎマークの入った杯に酒を注いで頂けます。
料理は5月ともなれば初夏を感じさせるラインナップでした。

イワナシの入った小鉢からスタート。
スペシャリテの焼きゴマ豆腐は熱々の石板の上に乗って供されました。
ジュージューと焦げの塩梅を楽しめました。
芋茎のいりこ出汁
鯛そうめん　ムラサキウニ（生・焼き）乗せ
新蓮根アワビ　アオサのお椀
八寸
お赤飯と…（失念）
小鉢（失念）
沖縄延縄の本まぐろ（築地やま幸より）
鱧　醤油または酢味噌で
目の前で大将の骨切りショー。初物の縁起物を頂きました。
琵琶湖産の活きた稚鮎　木の芽酢で
ここで徳島産の天然山菜の天ぷらが続きます。
コシアブラ　稚鮎　たらの芽　こごみ　山ウド　
丹波京漬物盛り合わせ
麒麟山の麓で育てた黒木オリジナル米。
一年半雪の下で寝かせるそうです。水分量が多いそう。
先ずはそのまま頂き、次に白魚の玉締めで頂いて、湯島時代の名物ランチ鯛茶で頂く。
続いて〆に朝獲れ筍とうすい豆の炊き込みご飯を炊いた花山椒と合わせて。
わらび餅
デザートは定番の葛きりではなく、きな粉がかかったわらび餅。
しかも塩アイスを添えて、シャトー・ディケムを掛けて頂く贅沢な逸品でした。
猿田彦珈琲の水出しアイスコーヒー

大将は2階がメインですがちょいちょい3階の個室にも顔を出し忙しそう。
また上海ベラージオの年内オープンに向け、黒木氏プロデュースによる、
「おもてなし」をコンセプトした和BARで海外進出を図るそうな。

大門への移転、GSIXカフェ、そして上海ベラージオくろぎと、
2017年はくろぎにとって飛躍の年になりそうです。
そんな黒木純氏。
春のスクープもなんのその、日々飛ぶ鳥を落とす勢いで邁進しております。

お土産も3種のご飯と練りきり。朝食が美味しいこと美味しいこと。
くろぎマーク型の練り切りもそこら辺の和菓子より全然美味しいです。

現状、夜の新規予約は難しいようですがランチ予約は可能のこと。
そのランチはコスパ良だった鯛茶ではなくなり、夜と同じ3万コースに変わりました。

話していると、料理はもちろんですが、まだまだ色んな引き出しがありそうな大将。
全38席あった湯島時代よりお世話になり、全16席と半分以下になった芝大門。
今まで以上に狭き門となりましたが今後も四季折々を日本料理を楽しみに伺いたいと思います。

新生くろぎ

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くろぎマークの入った杯

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小鉢

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イワナシの入った小鉢

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天然山菜

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焼きゴマ豆腐

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芋茎のいりこ出汁

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:鯛そうめん

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新蓮根アワビ　アオサのお椀

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八寸

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焼酎水割り

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本鮪

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鱧

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鱧　本鮪

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醤油または酢味噌で

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本鮪

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鱧

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活きた稚鮎

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焼き

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コシアブラ

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稚鮎

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タラの芽

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こごみ

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山ウド

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丹波京漬物盛り合わせ

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黒木オリジナル米

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そのままで

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白魚の玉締め

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鯛

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鯛茶

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筍とうすい豆の炊き込みご飯

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炊いた花山椒と合わせて

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わらび餅

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塩アイス

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シャトー・ディケム

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水出しアイスコーヒー

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2019/01/27 更新

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うまのあさんが投稿したくろぎ（東京/大門）の口コミ詳細

くろぎ大門、御成門、浜松町/日本料理

ジャンルから探す

予算

営業時間

うまのあさんが投稿したくろぎ（東京/大門）の口コミ詳細

くろぎ大門、御成門、浜松町/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