Name: 日本料理 太月
Address: 北青山3-13-1 北青山関根ビル B1F, 港区, 東京都, 1070061, JP
Telephone: 03-6450-5991
Price range: ￥20,000～￥29,999
Rating: 4.02

この口コミは、ジェームズオオクボ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

ジェームズオオクボ口コミ2,094件フォロワー5,393人

5.0

￥50,000～￥59,9991人

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

4.3

￥8,000～￥9,9991人

料理・味4.3
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

2023/09訪問6回目

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

￥50,000～￥59,9991人

日本料理太月　＠表参道　～8月にリニューアルオープン
　本日は8月中旬にリニューアルオープンしたばかりの『日本料理太月』を訪問します。
『太月劇場』へは早く着きすぎて、劇場一階で開演待ちです。
いよいよ開場です。
カウンターの真ん中の席に案内されました。
キッチンがフルオープンになり、カウンターはとても広々とした印象です。

私の左隣は大将の知り合いの飲食店の方のようです。
この時はまさか「ジェームズオオクボ」ですかと、声をかけられ名刺をいただくとは知るよしもありませんでした。

私は病み上がりですので、本日は「少なめ質高いコース」税込22,000円にしました。

まずは、水出しの利尻昆布のおだしから。
吸地の骨格を支えるにふさわしいお出しです。

先付はピーナッツ豆腐　
上には高温の油でさっと揚げた車海老と山葵、下にはたたきオクラです。

削りたてで枕崎の本枯れの鰹節を使ってお出しを提供するようです。

一番だし

鶏出しの玉じめ　生海胆をのせて
ダブルコンソメが濃厚でおいしい。
雲丹が甘い

目の前にブータンの松茸のスライスが置かれました。
ノンアルコールビールで酔いが回ったか、器がゆがんで見えます。

酔いが回って蓋に鈴虫だかコオロギだかが見えます。
蓋をあけると花火がはじけます。
これは完全に酔いがまわっています。

ブータン松茸の椀　椀たねは島根の甘鯛の酒蒸しです。
松茸の強い主張から始まり、徐々に甘鯛の味わいが広がってゆきます。
できたての一番だしを一口飲んだときにはお出しの味わいと塩味を感じだが、松茸とあわさりとても淡い吸い地に感じました。徐々にかわりましたが。

お造り
島根のともに寝かせたヒゲダイ、久絵
南瓜とうさぎの大根

割ポン酢と酒盗と塩でいただきます。

島根のどんちっちのどぐろ
900gくらいあるそうで、脂がのっています。

焼き物には杉板をのせて
焼きブータン松茸　真魚鰹味噌幽庵焼き
割ってひっかいた松茸は食感よく美味しいです。
真魚鰹もとても美味しいです。

八寸
秋田の天然のミズの実の出し漬け、明石の蛸の柔らか煮、
新銀杏の松葉刺し、無花果の白（豆腐）かけ、鳥の肝の岐阜県の松風と宿儺（すくな）かぼちゃ、
江戸前の鱚の風干し、ばちこ

すばらしい八寸。どれも美味しいが無花果がうまい！！

仙台牛のしんしん、伏見唐辛子
原木舞茸のソース
舞茸と牛肉の組み合わせはとても好きだが、このソースがとてもおいしい。
今度、作ってみよう。

お食事前の一口ご飯（アバンゴハン）
新いくらのミニ丼

鮭のはらすの土鍋ご飯
脂がのったはらすのご飯えす。

ブータンのオーガニックのお茶「ハーバールバースト」　ブータンの非加熱のオーガニック蜂蜜を添えています。
シーバックソーン、イラクサ、ラベンダーのお茶で、とてもおいしい。蜂蜜を入れるとさらにおいしい。
イラクサ、ラベンダーなんてフランソワ・クープランを思い出します。

香の物
う巻き

蜂蜜のプリン、ねりたてのわらび餅　椰子の黒蜜、抹茶とクリームチーズのアイスの最中

病気になったため、初めて「少なめ質高いコース」税込22,000円を食べましたが、とてもバランスのよい献立でよかくて、おいしかったです。
目の前でいろいろ調理行程が見ることができて良いですね。
楽しいディネでした。

帰り際に「ジェームズオオクボ」のFacebookを開いて、こちらの方ですか、と。
あれま。友達で、よくぽちっていただいていました。ありがとうございます。
これも巡りあわせ。
巡りあわせの良い人生でございます。

日本料理太月
〒107-0061 東京都港区北青山３丁目１３−１ B1F 関根ビル
電話　03-6450-5991

3

ビル一階入口

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3

入口

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3

入口

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3

店内

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3

店内

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3

店内

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3

店内

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3

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3

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3

水出しの利尻昆布のおだし

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3

ノンアルコールビール

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3

ピーナッツ豆腐

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3

本枯れの鰹節を削っています

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3

枕崎の本枯れの鰹節

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3

一番だし

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3

鶏出しの玉じめ　生海胆をのせて

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3

ブータンの松茸のスライス

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3

お椀

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3

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3

ブータン松茸の椀　椀たねは島根の甘鯛の酒蒸し

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3

お造り島根のともに寝かせたヒゲダイ、久絵南瓜とうさぎの大根割ポン酢と酒盗と塩でいただきます。

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3

島根のともに寝かせたヒゲダイ、久絵

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3

島根のどんちっちのどぐろ

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3

焼き物

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6

焼きブータン松茸　真魚鰹味噌幽庵焼き

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6

八寸

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3

秋田の天然のミズの実の出し漬け

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3

秋田の天然のミズの実の出し漬けと新銀杏の松葉刺し

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3

明石の蛸の柔らか煮

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3

江戸前の鱚の風干し、ばちこ

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3

鳥の肝の岐阜県の松風と宿儺（すくな）

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6

無花果の白（豆腐）かけ

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3

仙台牛のしんしん、伏見唐辛子原木舞茸のソース

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3

仙台牛のしんしん、伏見唐辛子原木舞茸のソース

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3

新いくらのミニ丼

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3

鮭のはらすの土鍋ご飯

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7

ブータンのオーガニックのお茶「ハーバールバースト」　ブータンの非加熱のオーガニック蜂蜜を添えて

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4

香の物

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4

う巻き

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4

鮭のはらすの土鍋ご飯

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4

鮭のはらすの土鍋ご飯

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4

鮭のはらすの土鍋ご飯

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4

蜂蜜のプリン、ねりたてのわらび餅　椰子の黒蜜、抹茶とクリームチーズのアイスの最中

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2020/07訪問5回目

4.7

料理・味4.7
サービス5.0
雰囲気5.0
CP4.7
酒・ドリンク5.0

￥50,000～￥59,9991人

《ミシュランのガイドブックで長年一つ星に格付けされている表参道の人気日本料理店》　太月　＠東京都港区　☆表参道
　少し前の投稿になりますが、表参道の名店『太月』で行われたワイン勉強会の議事録をアップしたいと思います。

まずはジャックセロスのイニシャルから・・
Jacqes Selosse Initial

利尻の昆布の水だし

叩きおくら、北海道の海胆とキャビア

2014 Francois carillon 1er Cru Les Combettes Puligny-Monrachet

新潟の岩垣　柚子の香り

トマトのすり流しとじゅんさい

一番出汁　

お椀に合わせてラモネのシャサーニュモンラッシェ
2006 Domaine Ramonet 1er Cru Boudriotte Chassagne Monrachet

北海道の毛蟹のしんじょうと冬瓜の椀
柚子の香り

お造りは横須賀の眞子鰈
ビーツ、すんねぎ
ポン酢醤油、酒盗のにきり、ごま油と塩

長良川の友釣りの鮎の塩焼き
かぐあの地ビールで

茄子の田舎煮、千葉の鮑のバター焼き
熟成したピノ
1994 Domaine Henri Reburseau Grand Cru Chambertin

仙台牛のシャトーブリアンのローストビーフ
2002 Chateauau Calon Segur

オーストリアの黒トリュフのうどん
手打ちうどん

じゃこご飯

藁干し海苔
とろろ　京都のつくね芋とろろ仕立て
牛の時雨煮
温度玉子

桃のパンナコッタとアーモンドとキャラメルのモナカ
葛きり

日本料理　太月
東京都港区北青山3-13-1北青山関根ビルB1F
電話　03-6450-5991
公式HP：　https://tagetsu.tokyo/

3

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3

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2

Jacqes Selosse Initial

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3

利尻の昆布水出し

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3

叩きおくら、北海道の海胆とキャビア

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2

2014 Francois carillon 1er Cru Les Combettes Puligny-Monrachet

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3

新潟の岩垣　柚子の香り

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3

トマトのすり流しとじゅんさい

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2

2006 Domaine Ramonet 1er Cru Boudriotte Chassagne Monrachet

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2

2006 Domaine Ramonet 1er Cru Boudriotte Chassagne Monrachet

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2

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2

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3

北海道の毛蟹のしんじょうと冬瓜の椀

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2

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3

横須賀の眞子鰈

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3

ビーツ、すんねぎポン酢醤油、酒盗のにきり、ごま油と塩

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3

鮎

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2

長良川の友釣りの鮎の塩焼き

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3

長良川の友釣りの鮎の塩焼き

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3

1994 Domaine Henri Reburseau Grand Cru Chambertin

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2

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3

茄子の田舎煮、千葉の鮑のバター焼き

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2

2002 Chateauau Calon Segur

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2

ローストビーフ

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3

仙台牛のシャトーブリアンのローストビーフ

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3

オーストリアの黒トリュフのうどん

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2

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3

じゃこのご飯

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3

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2

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2

じゃこご飯

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2

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2

温度玉子

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2

とろろ

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2

藁干し海苔

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2

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2

ご飯のお供

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2

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2

桃のパンナコッタとアーモンドとキャラメルのモナカ

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2

桃のパンナコッタとアーモンド

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2

キャラメルのモナカ

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2

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2

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2019/12訪問4回目

4.7

料理・味4.7
サービス5.0
雰囲気5.0
CP4.7
酒・ドリンク5.0

￥40,000～￥49,9991人

《表参道の人気和食店》日本料理　太月＠表参道
　今年の年末はFacebookで何やらキャンセルが目立つようです。
諸費税増税でかなり個人消費が冷え込んでいるので、その影響でしょう。
仕方ないですね。

　ということで、表参道の御世話になっています『太月』で業況も含めて、勉強したいと思います。

まずは、壱番だしから・・

北海道の雲子　香箱蟹の餡掛け

前菜盛り合わせが続きます。
手前が、富士山の里山の自然薯の海苔巻き揚げです。
慈姑、海老芋、
公魚の南蛮漬け、
低温調理した鴨ロース

松葉蟹蟹の真じょ椀　芽蕪、松葉柚
吸地は利尻と真昆布を割った昆布と2年ものの本枯鰹節
濃厚なお出汁が蟹味噌が入った真じょと相性良く、最後までお出汁のおいしさが楽しめます。
先日行ったまき村

お造りは・・
青森の鮃、五島列島の久絵、相模湾の泥障烏賊

釣りきんき　味噌だれのかけ焼き
丹波栗の渋皮煮

蒸し蝦夷鮑　肝ソース
肝ソースはお出汁がきいてます。
鰹と肝、半々と言う感じです

餅米を入れて

鳥だしの玉じめとアルバの白トリュフ

氷見の鰤のしゃぶしゃぶ

鰤しゃぶ　九条葱　胡麻味噌だれ
鰤なしの鰤大根

広田湾の牡蠣のご飯

デザート

日本料理　太月
東京都港区北青山3-13-1北青山関根ビルB1F
電話　03-6450-5991
公式HP：　https://tagetsu.tokyo/

2

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2

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2

壱番だし

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2

北海道の雲子　香箱蟹の餡掛け

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2

前菜盛り合わせ

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3

くわい、海老芋

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2

低温調理した鴨ロース

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2

公魚の南蛮漬け、

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2

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2

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2

松葉蟹蟹の真じょ椀

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3

松葉蟹蟹の真じょ椀

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3

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2

青森の鮃、五島列島の久絵、相模湾の泥障烏賊

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2

釣りきんき　味噌だれのかけ焼き

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2

蒸し蝦夷鮑　肝ソース

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2

蒸し蝦夷鮑　肝ソース

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2

蒸し蝦夷鮑　肝ソース

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2

鳥だしの玉じめとアルバの白トリュフ

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2

鳥だしの玉じめとアルバの白トリュフ

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2

氷見の鰤のしゃぶしゃぶ

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2

氷見の鰤のしゃぶしゃぶ

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2

氷見の鰤のしゃぶしゃぶ

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2

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2

鰤なしの鰤大根

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2

鰤なしの鰤大根

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2

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2

広田湾の牡蠣のご飯

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2

広田湾の牡蠣のご飯

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2

広田湾の牡蠣のご飯

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3

香の物

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2

デザート

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2019/01訪問3回目

4.7

料理・味4.7
サービス5.0
雰囲気5.0
CP4.7
酒・ドリンク5.0

￥20,000～￥29,9991人

《表参道の人気和食店》日本料理　太月＠表参道
　“飲食店の勉強代行業”の大久保一彦は表参道に出没しております。
今日は、久々に『日本料理　太月』でお勉強をしたいと思います。

　まずは、落花生豆腐から。
濃厚にしたごまダレに、添えてあるのは芽甘草で、上にはパウウダーにしたからすみがかけてあります。あわせるお酒は旨みののった隆の雄町です。

　続いてはお正月らしい八寸です。
数の子、慈姑の蜜煮、黒豆の松葉刺し、苣唐（ちしゃとう）の味噌漬け、田作り、河豚の皮の煮こごり、あんぽ柿の柿膾、牡蠣の時雨煮、本ももろこの山椒焼き、鮃の龍飛巻き、このわたをのせた海鼠酢

　お椀は白味噌仕立てで、椀種は餅のかわりの河豚の白子で、亀甲大根、牡丹に切った金時人参、鶯菜をあしらっています。
お出汁感がある味噌加減でとてもおいしいです。

望月さんデザインの七福神の輪島塗りのお椀がかわいらしいです。

お造りは、銚子のマカジキと五島の髭鯛です。
髭鯛につきましてはぼうずコンニャクさんの下記のリンクのページをご参照ください。
https://www.zukan-bouz.com/syu/ヒゲダイ

焼き物は北海道の釣りきんきです。
金柑の蜜煮が添えてあります。

ぐじの蕪蒸し

唐墨餅

仙台牛のローストビーフに鶏のダブルコンソメ

キャビアをのせた鰆の塩焼き、菊花大根

烏賊の塩辛

七草粥

日本料理　太月
東京都港区北青山3-13-1北青山関根ビルB1F
電話　03-6450-5991
https://plaza.rakuten.co.jp/yumeakinai/diary/201802050000/

3

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3

落花生豆腐

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6

八寸

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3

本もろこの山椒焼き

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3

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3

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3

本もろこ

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7

お椀

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4

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7

おつくり

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5

釣りきんき

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5

ぐじの蕪蒸し

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6

唐墨餅

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4

仙台牛のローストビーフに鶏のダブルコンソメ

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4

キャビアをのせた鰆の塩焼き、菊花大根

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3

烏賊の塩辛

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4

七草粥

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4

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2018/02訪問2回目

4.7

料理・味4.7
サービス5.0
雰囲気5.0
CP4.7
酒・ドリンク5.0

《表参道の人気和食店》日本料理　太月
　“飲食店の勉強代行業”の大久保一彦は表参道に出没しております。
今日は、久々に『日本料理　太月』でお勉強をしたいと思います。
今日は、以前なかったお任せにチャレンジします。

　まずは先付けの地蛤です。
火入れがよく、ふっくら仕上げています。
貝の煮汁がスターターにはぴったりなひと品です。

　続いては、節分なので、柊の葉と升大根です。
中には、いろいろな豆が入っています。

お造りは、細魚、金目鯛、マカジキです。
この時期とてもおいしいマカジキ。
厚く切りつけてとてもうまいです。

　焼き物は釣きんきです。
柚子大根が添えてあります。
毎月北海道に旅する私は、きんきはよく食べる食材です。
個人的には焼き物でないほうが好みかな・・

　白菜で巻いたA5の宮崎牛。
そうそう、この料理を食べて、目白台にあった『丁』の名物料理“とんたかな（豚高菜）”（https://plaza.rakuten.co.jp/yumeakinai/diary/200908140001/）を思い出しました。
あれは絶品で、よく通いましたね。

　ここで八寸。
焼いた虎河豚の白子、鮟肝、ばちこなどでした。

　続いては伊勢海老だそうです。
伊勢海老か・・
そう言えば、サンボネルフロアの『レジスマルコン』に行ったときに、アラカルトで食べたオマールを思い出すなぁ。あのときのマルコンはまだ三ツ星になる前の二ツ星で一番勢いがあった時期ですね。

伊勢海老は具足煮にて白味噌仕立てで。
汁はお椀にしていただきます。

ここでお隣さんのコースで出ていた海老芋をお願いします。
じっくり炊いた海老芋、おいしい。
海老芋と真魚鰹が好きなんですね～

白甘鯛と大根の小鍋。
とても繊細なひと品。
逆に、白甘鯛は、『う越貞』のような脂の綺麗さを堪能できる焼きが好きですね（https://plaza.rakuten.co.jp/yumeakinai/diary/201712120000/）。
なので本日は、きんきとしらかわの調理法が逆だったら好みだったかもしれません。

で、〆は牡蠣のご飯。　

　お椀があったはずだが、写真を撮り忘れたようで、写真がないですね。
何だったか思い出せないですね。
吸い地が前回と変わったことは覚えていますが・・
残念。
お料理は、さすがミシュランの星を維持されているだけあるだけありますね。
個人的は、『太月』らしい強い個性がもっとあっても良いように思いました。
勉強熱心な店主故、勉強しすぎて、丸いのかもしれません。

日本料理　太月
東京都港区北青山3-13-1北青山関根ビルB1F
電話　03-6450-5991
https://plaza.rakuten.co.jp/yumeakinai/diary/201502240000/

4

先付けの地蛤

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7

柊の葉と升大根

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10

細魚、金目鯛、マカジキ

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7

焼き物は釣きんき

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7

白菜で巻いたA5の宮崎牛

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10

八寸

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7

伊勢海老

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6

伊勢海老の具足煮

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9

海老芋

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5

白甘鯛と大根

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5

牡蠣のご飯

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5

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5

牡蠣のご飯

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5

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5

デザート三種

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2015/12訪問1回目

4.8

料理・味4.7
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥20,000～￥29,9991人

4.3

料理・味4.3
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク-

￥8,000～￥9,9991人

≪若き才能あふれる望月氏と奥様の二人三脚がいい店≫太月＠“飲食店のための勉強代行業”大久保一彦のブログ

2015年12月　大雪の前のころ再訪
ブログのページはこちらです。
【１品目】香住港箱蟹の茶碗蒸し
まずは“隆　足柄若水”にしましょう。

【２品目】八寸
障泥烏賊のミミ、白子、粟麩田楽、芝海老真丈、鮑ふくめ煮、ちりめん法蓮草
さくみをつけた芝海老真丈がおもしろい
お酒は“宗玄　純米吟醸　無濾過生原酒”

【３品目】椀
静岡のうなぎ白焼き、聖護院蕪、京人参
お酒は“亀の尾”

【４品目】　お造り
壱岐の定置網の鰹、鹿児島の真鯛、岩茸
お酒は“長珍　備前雄町　無濾過生原酒”

【５品目】　焼き物
鰆　雲子焼き　金柑蜜煮
お酒は“悦　凱陣　無濾過生原酒　純米　備前雄町”
同じ雄町でも“長珍”とは全く違う味わい

【６品目】揚げ物
能登ののどぐろ　京都の海老芋　みぞれがけ
お酒は“隆　雄町”

【７品目】松葉蟹
お酒は“隆　丹波山若水”８年古酒

【８品目】仙台牛A5　もろみ西京焼き
【９品目】半生のからすみ

【10品目】土鍋ご飯
とりそぼろと九条ネギのご飯
うまい

水菓子

2015年2月　再訪
ミシュラン一ツ星に格付けされた『太月』のカウンターで秘密の勉強会です。
ブログのページはこちらです。

【一品目】　外房の蛤　貝焼き
　～火加減よく、ジューシーです。
　　真ん中に入れた包丁がよく、外湾の蛤の固さを解消しています。ナイス！

【二品目】　八寸
ボタン海老卵塩辛、姫さざえ、たらの芽の白玉粉揚げ
うすい豆　蜜煮、イイダコの桜煮、ワカサギの南蛮漬け
　　～たらの芽は白玉粉で揚げてもちっとした食感が素敵。
「うすい豆は重層に漬けてから煮て、冷たい蜜に漬け温度変化をさせると鮮やかに発色する」と望月さんの説明。

【三皿目】お椀物
若狭のグジのおぼろ巻、しいたけ芽ネギゴマ豆腐の椀。しっかりカツオと昆布出汁で。

【四皿目】お作り
鹿児島の真鯛、大分の墨烏賊、北海道のボタン海老、花ワサビ
酒盜と醤油の二種の味わい、お皿は望月さんのデザイン、唐津焼
　～真鯛はねかせ加減がいい、
　墨烏賊は鶴見あたりの底引きの浜〆か、熟成した甘さというよりは鮮度のよい食感の烏賊

【五皿目】青森産アイナメ木の芽焼き
ボリューミダーが木の芽が香りうまい。

【六品目】　煮物　
海老芋煮おろし、車海老、ししとう
　～海老芋は食べやすく割ってあるのがいい。
　　海老芋好きにはたまらない。

【七皿目】　下関フグの白子塩焼き
　～右近さんのような粘っこいうまさ。

【八皿目】　白魚、山ウド、三つ葉の卵とじ
　～素敵な焼き物、一人様用土鍋

【九品目】　土鍋ご飯　鯛めし

【十品目】　デザート
苺ババロア、わらび餅、チョコアイスクリーム
　～すべて自家製でがんばってますね。

今日の日本酒たち。
コスパよく、通卯人が多いのはなずけます。

＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
2014年5月　再訪
　京都の老舗料亭のご子息と打合せとなり、『太月』をチョイス。
京都の人にはいきなり夜のコースを注文すると軽蔑されそうなんで、ランチの御献立選びます。

【先付】　北海道産雲丹の冷製茶碗蒸し
【八寸】鮑、鴨、穴子、海老の粽、グリーンピース
【お椀】　蟹真蒸と胡麻豆腐
【造里】シビと石垣鯛
【焼き物】　フッコの木の芽焼き
【煮物】　蛸の柔らか煮、筍、湯葉、若芽
【ご飯】　山葵漬け、パリパリのちりめん、肉のしぐれ煮、香の物、赤だし
【水物】　キュウイフルーツのパンナコッタ、葛餅、桜のアイスクリーム

＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊

2013年12月初訪
「食の演出家」の大久保一彦はブレイクしそうな店があるという情報をききつけ青山に出没しております。
店の名は、『日本料理　太月』です。

【一品目】　百合根まんじゅうの菊花餡
饅頭の中身は鴨です。
見た目、香とも華やかです。

【二品目】　八寸
京菊菜と松の実の落花生和え、鯛の煮凝り、鯛の子、海老の芋寿司（大和芋を寿司飯に見立てて）、鼈甲玉子、海老芋と蓮根、姫くわい

日本酒は、本間さんより“生原”の品揃え。
生原に負けない料理との相性がこの店の楽しみとみました。
まずは、悦凱陣　オオセト純米を合わせてみます。

【三品目】　若狭のぐじの蕪蒸し
ぎんなんと、きくらげ

【四品目】　造り　真カジキ、真鯛
あしらい　水前寺海苔、菊菜、山葵

純米　奥播磨　仕込み第29号
異常にいい香り！なしの香りで刺身と合わせると辛い後味が絶妙です。
次の料理のかすに添えた、酢橘のような柑橘と合わせると香りが変わり最高です。

【五品目】　大分のカマス、鮟肝添え

【六品目】　鱈のの白子の茶碗蒸し　柚子釜で
85℃にホールドしてスチコンで仕上げる。
現段階で柚子の近くには渋みが若干あるが、さらに過熱するとその渋さが際立ってしまう。
お酒は奥播磨だね。

【六品目】ぶり大根

【七品目】　揚げ物　帆立のしんじょう

【追加】　唐墨

【八品目】　ぐじのご飯

満寿泉

【九品目】　粟ぜんざい、蕨餅、抹茶アイス

店は紀伊国屋のところを入ります。
店は地階です。
この段階でミシュランのプロトコルにはひっかっているかも・・
星のつかない名店もありやな

日本料理　太月
東京都港区北青山3-13-1北青山関根ビルB1F
電話　03-6450-5991

4

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2

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2

のどぐろと京都の海老芋

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2

松葉蟹

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2

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2

仙台牛A5

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2

半生のからすみ

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2

九条ネギと鶏そぼろのご飯

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2

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2

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2

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2

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2

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19

九十九里の蛤

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12

八寸

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12

おぼろ昆布を巻いたぐじの椀

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10

お作り

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15

アイナメの木の芽焼き

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6

海老芋

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5

とらふぐ白子焼き

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5

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6

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4

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4

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10

【先付け】　北海道産雲丹の冷製茶碗蒸し

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10

【八寸】鮑、鴨、穴子、海老の粽、グリーンピース

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10

【お椀】　蟹真蒸と胡麻豆腐

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10

【造里】シビと石垣鯛

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8

【焼き物】　フッコの木の芽焼き

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8

【煮物】　蛸の柔らか煮、筍、湯葉、若芽

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7

【ご飯】　山葵漬け、パリパリのちりめん、肉のしぐれ煮、香の物、赤だし

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7

【ご飯】　山葵漬け、パリパリのちりめん、肉のしぐれ煮、香の物、赤だし

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5

【水物】　キュウイフルーツのパンナコッタ、葛餅、桜のアイスクリーム

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17

【一品目】　百合根まんじゅうの菊花餡饅頭の中身は鴨です。見た目、香とも華やかです。

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7

日本酒は、本間さんより“生原”の品揃え。生原に負けない料理との相性がこの店の楽しみとみました。まずは、悦凱陣　オオセト純米を合わせてみます。

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8

三品目】　若狭のぐじの蕪蒸しぎんなんと、きくらげ

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7

【四品目】　造り　真カジキ、真鯛あしらい　水前寺海苔、菊菜、山葵

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6

純米　奥播磨　仕込み第29号なしの香りで刺身と合わせると辛い後味が絶妙です。

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8

【五品目】　大分のカマス、鮟肝添え

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17

【六品目】　鱈のの白子の茶碗蒸し　柚子釜で 85℃にホールドしてスチコンで仕上げる。現段階で柚子の近くには渋みがるが、さらに過熱するとその渋さが際立ってしまう。お酒は奥播磨だね。

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6

buridaikon

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7

【七品目】　揚げ物　帆立のしんじょう

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7

自家製からすみ

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7

ぐじの土鍋ご飯

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5

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6

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5

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5

【九品目】　粟ぜんざい、蕨餅、抹茶アイス

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5

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5

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こちらの口コミはブログからの投稿です。？

記事URL：http://plaza.rakuten.co.jp/yumeakinai/diary/201312070000/

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口コミが参考になったらフォローしよう

ジェームズオオクボ

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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4.3

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43Kitchen Ohju（郡元（市電）、郡元（南側）、涙橋 / 日本料理）

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ジェームズオオクボさんの口コミ一覧（2094件）を見る

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	日本料理太月（タゲツ）
受賞・選出歴	2024年Bronze受賞店 The Tabelog Award 2024 Bronze 受賞店 2023年Bronze受賞店 The Tabelog Award 2023 Bronze 受賞店 2022年Bronze受賞店 The Tabelog Award 2022 Bronze 受賞店 2021年Bronze受賞店 The Tabelog Award 2021 Bronze 受賞店 2020年Bronze受賞店 The Tabelog Award 2020 Bronze 受賞店 2019年Bronze受賞店 The Tabelog Award 2019 Bronze 受賞店 2018年Silver受賞店 The Tabelog Award 2018 Silver 受賞店 2017年Silver受賞店 The Tabelog Award 2017 Silver 受賞店日本料理百名店 2023 選出店食べログ日本料理 TOKYO 百名店 2023 選出店日本料理百名店 2021 選出店食べログ日本料理 TOKYO 百名店 2021 選出店
ジャンル	日本料理
予約・お問い合わせ	03-6450-5991
予約可否	予約可 FAX：03-6450-5990 5日前まで
住所	東京都港区北青山3-13-1 北青山関根ビル B1F 大きな地図を見る周辺のお店を探す
交通手段	東京メトロ銀座線・千代田線・半蔵門線【表参道駅】徒歩５分　※地下通路Ｂ２地上口　徒歩３分表参道駅から301m
営業時間	月・火・水・木・金・土 11:30 - 14:00 L.O. 13:00 18:00 - 23:00 L.O. 21:00 日・祝日定休日 ■ 定休日年末年始休みあり
予算	￥20,000～￥29,999 ￥10,000～￥14,999
予算（口コミ集計）	￥30,000～￥39,999 ￥10,000～￥14,999 利用金額分布を見る
支払い方法	カード可（VISA、Master、Diners、JCB、AMEX）電子マネー不可
サービス料・チャージ	なし

席・設備

席数	22席
個室	有（2人可、4人可、6人可、8人可、10～20人可）
貸切	可（20人以下可）
禁煙・喫煙	全席禁煙
駐車場	無近くのコイン・パーキング：北青山3-14-9に4台収容、3-14-7に12台収容、ほか
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、座敷あり、掘りごたつあり

メニュー

ドリンク	日本酒あり、焼酎あり、ワインあり、日本酒にこだわる、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	知人・友人とこんな時によく使われます。
ロケーション	隠れ家レストラン
サービス	2時間半以上の宴会可、ドリンク持込可
ドレスコード	なし
ホームページ	https://tagetsu.tokyo/
オープン日	2013年8月26日
備考	アメックスが使えます（情報提供元：アメックス）
初投稿者	a_surprise_attacker（4）