ingridbさんが投稿した新ばし星野（東京/御成門）の口コミ詳細 [食べログ]

この口コミは、ingridb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

新ばし星野御成門、汐留、新橋/日本料理

13回

夜の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 4.9
  
  |酒・ドリンク 4.9

13回目

2024/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.9 ］
￥50,000～￥59,999

/ 1人

リッカハサンサイ。

実は最も訪問したかった5月の新ばし星野。

蓬餅

穴子

蓴菜　鮑

千両茄子　木の芽

鳥貝
　
芋茎

漉油　山独活
小柱　山葡萄

真鯒

虎魚

伊佐木

小芋　車蝦　姫竹　空豆　鮑

擬宝珠　山独活　芹　鳥足升麻
木通の芽　あぶらこごみ　漉油　青みず

御食事

わらび餅

(ドリンク)
伯楽星　特別純米
日日　秋津山田錦

4月の筍、6月の鮎に挟まれる5月は食材のインパクトに頼る事が出来ず、
料理人の腕の見せ所となる月でありそれぞれの料理が最も見える月でもあるかと思います。
そんな中、予想外の方を通して去年山菜採りの名人に出会い(単に珍しい山菜を採るだけではなく星野さんと採取する時に直接やり取りしてお店に届いた時の山菜の状態や料理を想定してそれぞれに適した処理が出来る方)、
この月の料理の流れに幅を持たせています。
星野さんはこれからそれぞれの山菜に合ったの調理法を研究して
引き出しを増やしたいそう。

それからもう一つ、ずっといただきたかったのが椀物である虎魚の丸仕立て。
虎魚の旨味による出汁は鰹節からとる出汁とは違った綺麗な味わい。

ご飯ものではあまり登場しない梅干し。
(おそらく20%以上の塩分濃度の)塩っぱくひたすら酸っぱい、昔ながらの作りで
星野さんの美味い白飯だからこの梅干しの存在感が光ります。

とても楽しかったです。
また伺います。

梅干しご飯

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小柱　漉油　山独活

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虎魚

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8種の山菜

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鳥貝

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穴子

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伯楽星　特別純米

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蓬餅

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笹の葉を開いてみました

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鳥貝

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蓴菜　鮑　胡瓜

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茄子、木の芽

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芋茎

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山葡萄

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日日　秋津山田錦

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まごち

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伊佐木

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姫竹　空豆　小芋　車蝦　鮑

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御食事

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おかかご飯

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卵かけご飯

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TKGに時雨煮オン

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わらび餅

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市松模様の暖簾

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2024/05/16 更新

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12回目

2024/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.8
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

ケイチツハナゴリトハシリ。

3月の新ばし星野。

筍　和布

雛寿司

河豚白子

焼河豚

骨付き焼河豚

根芋

ぐじ

蕗の薹

赤貝　辛子味噌

鯛

蛤　うぐいす菜　柚子

太刀魚　花山葵

筍　飯蛸　蕗　蕨　菜の花

御食事
おかか
卵
生海苔

わらび餅

冬の名残と春のはしりのものが揃う3月。
少しひんやりする時期なので最初に出される出会いの若筍と和布の小吸物が沁みます。
そして冬の河豚(部位を変えて目の前で炭火焼き)、弥生の雛祭りにちなんだ雛寿司、蛤のしんじょう椀と
非常に楽しいラインナップ。

ご飯も今回初登場、飲んだ後にいいんですよねと星野さんが出してくれた生海苔のお茶漬け
(某漫画で紹介されていた魯山人のお茶漬け3種の内の１つ)もシンプルながら最後の食事の〆に心地よい印象を残す一品。

今回星野さんは醤油に関して関東の人間ゆえだからか
醤油の味わいに親しみがあって醤油が焦げた所とか良いですよねとの話をされて
なるほどね、と。

今回も楽しかったです。
また伺います。

今月の菅原匠氏による藍染暖簾のデザインは鯛

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雛寿司

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河豚の身の炭火焼き

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蛤　うぐいす菜

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菜の花　蕨　飯蛸　蕗　筍

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生海苔茶漬

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伯楽星　特別純米

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筍　和布

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河豚白子

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骨付き河豚の身の炭火焼き

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而今　特別純米　生

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根芋

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ぐじ

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蕗の薹

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赤貝

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鯛

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〆張鶴　純　純米吟醸

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太刀魚　花山葵

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御食事

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おかかご飯

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TKG

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時雨煮と共に

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生海苔茶漬

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わらび餅

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2024/03/14 更新

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11回目

2023/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.9
- | 酒・ドリンク4.9 ］
￥50,000～￥59,999

/ 1人

ショショハミズモノ、ウミノモノ。

何とか台風の影響を受けずに伺う事が出来た八月の新ばし星野。
暖簾が名前入りの市松模様に変わりましたね。

蒸し暑さが残る中、まずはサラッと涼しく

生姜　茗荷の素麺　　

から。日本酒は

伯楽星　一回火入
(特別純米　精米歩合60％新澤醸造店　宮城)

で。

新銀杏　

鱧

芋茎

黒鮑

海胆

鱚

玉蜀黍

車蝦　あこう

鰻　冬瓜

鮎

鰊　茄子　絹さや

オクラ

御食事

葛きり

日本酒
MOTOHIRA VINTAGE2020
(赤磐雄町100% 精米歩合50% 相原酒造　広島)

鄙願
(大吟醸　たかね錦100% 精米歩合45% 大洋酒造　新潟)

明らかに進化が見られる料理がありました。
一番驚いたのは椀。
焼いた鰻を椀種に使うのは珍しいのと吸い地は鰹を効かせながらもかなり淡い味わいから鰻を吸い地へ浸すことで吸い地の輪郭が次第にはっきりとしていく、今までの椀ものとは違う時系列で楽しめる椀。

鱧は落としではなく板場で炭火焼きして絶妙な火入れで提供。
鱚はアツアツの揚げたてを星野さんが美味いと思った食べ方で。

釣り師さんが富山の常願寺川で獲って活けの状態で送ってこられ、焼き上げた鮎の食べ方を
星野さんの指導の下みなさん身を骨から外して召されていきますよ。
身が美味く腹の状態もめちゃくちゃ良し。
蓼酢に漬けても良いけどそのままが激ウマ。

葛きりがかなり進化。
京味の物に近くなりましたと星野さん。
食感が素晴らしいです
(材料、工程を見直してやっと思う様になってきたみたい)。

海のもの、水もの食材が輝く時期プレゼンテーションもそうですが食材によって手間をかけ技術を織り込み、
逆に手をかけていない様で繊細な技術で美味さの着地点を見出し、
出来たてを意識された料理。
また伺います。

葉月の暖簾

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鰻　冬瓜

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車蝦　石茂魚

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鱧

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鮎

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葛きり

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伯楽星　特別純米一回入

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素麺　茗荷　生姜

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銀杏

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芋茎

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鮑

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MOTOHIRA VINTAGE2020

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海胆

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鱚

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玉蜀黍

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鄙願

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鮎は背骨抜きしていただきます

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鰊　茄子　絹さや

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オクラ

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御食事

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2杯目はおかかご飯

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3杯目はTKG

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いわゆる他人丼で

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葛きり

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お茶でご馳走様

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2023/09/01 更新

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10回目

2023/01 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

シンネンハゾウニ。

新ばし星野で特に伺いたかった月の一つ、1月に訪問。

白味噌雑煮

御節前菜

白子

根芋

鼈

甘鯛

鯛

海老　鶯菜　丸大根

鰤

丸大根　京菊菜

合鴨　百合根

お食事

ぜんざい

変化が3つ。
1つは暖簾が新調された事。
白州正子女史に見出された藍染作家の菅原匠氏が手がけたもので　
と村の暖簾を手がけた方。
星野さん、別のデザインの暖簾も持っておられるそうですよ。

それからこの時期出る蟹がタイミングよく？出てこなかった事。
輸送事情により届かなかったのだそう。
もう年末に蟹食べてられるでしょうから良いですよね、と代打で登場したのは服部中村養鼈場の鼈。
1月に星野さんで鼈食べたというのはレアかも。

そして〆の甘味がぜんざい。
昨年10月頃から出しているとの事でどうもいつも使っているわらび粉が出回らなくなった模様。
「それ、※(店名すぐ分かるでしょうね)が囲ってるでしょ！」
とお客さんのリアクションにそれな！

変化球はそれとして楽しめたし、1月にしか出されない一品目の京都・山利商店の京白味噌(12月に出される新物)で作る雑煮や薄氷椀(海老の火入れが絶妙)をいただけて良かった。

謙虚にして驕る事がない人と料理、薫りの三拍子揃ったお店。
出会えて楽しめて感謝です。

菅原匠さんによる暖簾に変わりました

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白味噌雑煮

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御節前菜

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薄氷椀

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ぜんざい

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鴨饅頭

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信州亀齢　無濾過生原酒

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白子

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根芋

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鼈

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甘鯛

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鯛

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鰤

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丸大根

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御食事

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おかかご飯

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TKG

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玉子と牛肉の時雨煮

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白ご飯に塩

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お茶でご馳走様

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おみや

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2023/02/04 更新

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9回目

2022/06 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

ボウシュハウナハモ(アユモアルデヨ)。

今年は一度しか伺えなさそうでしたが食の神様は見捨てず、それも未訪問の六月で礒田訪問の翌日という
願ったり叶ったりのタイミングにありつけました。
ありがたい事、感謝感謝。
まずは

伯楽星
(特別純米　精米歩合60% 新澤醸造店　宮城)

で。

蓴菜　蝦夷鮑

海鰻

法蓮草　岩茸

芋茎

黒鮑

馬糞海胆　

(天美
(純米吟醸　精米歩合60％長州酒造山口))

虎魚　万願寺唐辛子

雉子羽太

(日日　山田錦
(兵庫県東条産山田錦100% 日日醸造　京都))

鱧　蓴菜　

鮎

(〆張鶴　純
(純米吟醸　精米歩合50% 宮尾酒造　新潟))

久世茄子　石川小芋

鱧　胡瓜

御食事

わらび餅

蓴菜と鮑で涼しげに。
芒種の折、海鰻や鱧といった長物でそろそろ本格的な夏がやってくるぞと。
雉子羽太のお造りは夏のハシリを感じさせてくれますよ。
高瀬川の鮎の焼き方も腹落ちする説明を受けて食べてそういう事ねと納得。
今回も勉強させていただき、楽しませていただきました。

鮎

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蓴菜　鮑

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海鰻

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雉子羽太

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鱧　蓴菜

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久世茄子　石川小芋

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伯楽星　特別純米

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法蓮草　岩茸

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芋茎

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鮑

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馬糞海胆

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虎魚　万願寺唐辛子

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天美　純米吟醸

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日日　山田錦

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〆張鶴　純米吟醸

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鱧　胡瓜

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御食事

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2杯目はTKGに牛肉の時雨煮で

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3杯目はおかかご飯で

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おこげで〆

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わらび餅

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お茶でご馳走様

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2022/06/22 更新

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8回目

2022/02 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

フユハカニフグ。

2月の星野さん。
温かい汁で始めるのですが今回は天領酒造の酒粕から作った

粕汁

から。

からすみ餅　蕗の薹　海鼠と海鼠腸

虎河豚

蟹

根芋

目近鮪

楤芽　筍　ぐじ

虎河豚

白魚　菜の花

白甘鯛

蕪　蛤

御食事

わらび餅

今まで伺ってきた中で一番しっかりとした味。
そういう意味で今回の3点セットはアテとして最強。
でも尖ったところは全くなし。

この時期主力の食材でインパクトが強すぎる蟹、河豚は全体の流れにおいて単焦点にならない様な出し方。
なので蟹や河豚も美味いけどあの料理よかったなという印象が残る抑揚の付け方があっぱれ。

星野さんのところではお造りは大抵鯛をいただいているのですが
今回は目近鮪が登場。
辛味大根と共に。
目先が変わって面白いです。

今回は楽しいお客さんがおられたのでちょっと違う雰囲気でしたが
ここならではの明るい時間を過ごさせていただきました。

目近鮪

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粕汁

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海鼠と海鼠腸　蕗の薹　からすみ餅

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蟹　この日は津居山の浜茹でのものでした

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虎河豚

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楤芽　ぐじ　筍

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からすみ餅

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海鼠　海鼠腸

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蕗の薹

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蟹味噌

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根芋

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虎河豚

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てっぴ

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白甘鯛

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蕪　蛤

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御食事

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牛肉の時雨煮と卵黄オンザライス

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おかかごはん

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わらび餅

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ご馳走様でした

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2022/02/10 更新

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7回目

2021/09 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

アキハハモマツ(2021先取編)。

秋雨が降る９月、新ばし星野へ。
ちょっと冷えたこともあって
一品目の

焼き茄子　胡麻豆腐

を使った白味噌仕立ての汁が
じんわりと身体の内から温めてくれますよ。
ホッとした後、本格的に料理がスタートです。

きぬかつぎ　枝豆　さごしの棒寿司

鼈

芋茎

無花果

鰹

障泥烏賊　このこ　新銀杏

鯛　伊勢海老

鱧　松茸

ぐじ

飛竜頭　湯葉　絹さや

九絵

御食事

くずきり

食材的にきつそうな9月はどうかなと思ったのですが
良い意味で裏切ってくれました。
鱧しゃぶ松茸が楽しめるとはねー。
ポーションは10月に比べると小さめだけど
秋を先取りして楽しめるのと
自分で火を入れる楽しみが加わるのが嬉しい。

京味っぽいでしょ、と星野さんが言われた
このこの障泥烏賊巻きは
断面がチーかまみたいですが
烏賊と卵との相性の良さを再認識させる
秀逸な組合せ。

炊き合わせの湯葉はちょっと違った手当てをして
飛竜頭と一緒にいただくことで立体的に味が広がりますよ。

今回初めていただいた鰯茶漬けは鰯自体をしっかり味を付けて
（塩も強めなのでちょっとかじっていただいたり
ほぐしていただくのが◎）、
ほうじ茶に浸ったご飯と一緒にいただくと
ちょうど良い塩梅。

くず切りも今年はもう終わりということで
滑り込みで夏の〆をいただけたのはラッキーでした。

また来年楽しめるといいな。

焼き茄子　胡麻豆腐　白味噌仕立て

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きぬかつぎ　枝豆　さごしの棒寿司

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焼き鼈

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芋茎吉野煮

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冷やし無花果田楽

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鰹炭火炙り

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障泥烏賊　このこ　新銀杏

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チーかまじゃないよ

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鯛昆布締め　伊勢海老

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鱧

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鱧しゃぶ　松茸

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鱧の骨でとった出汁と岩手の松茸

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鱧松

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ぐじ松笠焼き

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飛竜頭　湯葉　絹さや　焚き合わせ

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九絵酒蒸し

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御食事

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おかかご飯

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TKG

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牛肉の時雨煮&TKG

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鰯茶漬け

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間に合ったー　

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くずきり

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くずきり

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〆のお茶

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2021/09/06 更新

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6回目

2021/04 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

ハルハタケノコ（2021最強編）。

暖かな卯月。
この月狙いで新ばし星野へ。

「今年は(出が)早いですし裏年ですが良い物が入りました。」
と星野さん。
「物」とは筍の事。
先ずは

蕗の薹の小吸物

で胃を温めてから

伯楽星
(特別純米　精米歩合60% 新澤醸造店　宮城)
で。

鯛桜寿司　黒鮴　空豆

筍

うすい豆

紫海胆　鯛骨出汁

白芋茎

ぐじ　楤芽

鯛

半生ばちこ

鮎魚女　筍　蕨

桜鱒

(而今　雄町無濾過生2020BY
(純米吟醸　岡山県産雄町100% 木屋正酒造　三重))

筍

蕗　鯛の子

蛍烏賊　擬宝珠　車蝦

御食事

蕨餅

焼きは塚原の筍ですがもう一つ、私的にはノーマークだった
静岡・藤枝の筍が後半に登場。
傷つけずにもの凄く速く掘ってほぼ劣化のない状態でお店へ納めてくれる
農家さんに出会ったのだそう。
（因みに静岡は筍の生産量において全国6位（2020年））。
甘みのある根側は出汁で煮て、香り高く柔らかい穂先側は筍ご飯に。

前回の筍の時期よりさらにレベルアップ、最強の筍。
というか星野さんの料理は同じものでも去年より今年、
今年より来年とどんどん進化していく感じ。
桜鱒も半生ばちこも美味かったなー。

シンプルだけど奥が深い、だから飽きない。
お店の雰囲気も相変わらず心地良いです。
また伺います。

筍ご飯

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蕗の薹の小吸物

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伯楽星特別純米

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鯛桜寿司　黒鮴　空豆

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塚原の筍丸焼き

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塚原筍

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うすい豆

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紫海胆　鯛骨出汁

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白芋茎

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ぐじ　楤芽

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鯛

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半生ばちこ

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鮎魚女　筍　蕨

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桜鱒

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而今　雄町無濾過生

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藤枝筍

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鯛の子　蕗

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蛍烏賊　擬宝珠　車蝦

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御食事

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牛時雨煮オンTKG

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おこげ

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蕨餅

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2021/04/14 更新

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5回目

2020/10 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

アキハハモマツ。

冷え込み始めた神無月の夜、
新ばし星野へ。

ちょうどお店の前に着いた時にタイミングよく
お弟子さんが勝手口から出られてきてご案内。
いつもの和やかなお店の空気、星野さん。
まずは

澤屋まつもと
(純米　精米歩合65% 松本酒造　京都)

を燗でいただき、ギリで間に合った輪島塗の椀で

菊の花の小吸物

を。

このわた

魳　むかご　柿　銀杏　ばちこ

松茸フライ

穴子　牛蒡

無花果

白甘鯛

小鰭　辛味大根

鯛

鱧　松茸　水菜

枝豆　鯧　

ぐじ　栗

蕪

御食事

わらび餅

最初の小吸物の椀を始め、初めて見た器が
ちらほら。
同じ料理でも印象が変わりますね。
当然この時期に出される料理で
前年とはちょっと違った手法や組合せ、
味の整え方を変えられていますよ。

松茸は今年出始めは絶好調でしたがここ数週で
ガクンと物が減ったそうな。
今期最終の高野山の松茸をいただけて良かったー。
大分開いているけどその分、
香りの出方は強いから(味も蕾に比べると弱いけど十分)
それを楽しみましょ。

この時期の楽しみの一つ、栗蒸しはこの日蟹からぐじへ。
栗の風味を引き立たせるために
ぐじにされたのだそう。
王道ではあるけどやっぱりこちらの方が
栗の甘味、香りが楽しめるかな。

最後はいつものわらび餅。
葛きりはまた来年。

食事の後でポソっと美味かったよなーと言わせる
星野さんの料理。
また機会を作って伺いますね。

輪島塗の小椀

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澤屋まつもと　純米

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菊の花の小吸物

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このわたの飯蒸し

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魳　むかご　柿　銀杏　ばちこ

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松茸のフライ

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穴子の八幡巻

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冷やし無花果田楽

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白甘鯛の松笠揚げ

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小鰭　辛味大根

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鯛

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鱧松鍋

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鱧

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松茸

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枝豆　鯧　右下は何かなと思ったら松茸の軸でした

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ぐじの栗蒸し

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蕪

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御食事

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わらび餅

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2020/11/01 更新

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4回目

2020/07 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

ナツハクズキリ。

夏の新ばし星野。
星野さん始め、全員マスク姿で迎えられます。
まあこの状況下ですからね。
まずは

澤屋まつもと　Ultra
(純米大吟醸　山田錦　精米歩合40%　松本酒造　京都）

から。

つくね芋　冬瓜　蓴菜

青鰻

芋茎

毛蟹　岩茸

鮑

鱚

玉蜀黍　ミニオクラ

海胆ゼリー

あこう

椀
（鱧　蓴菜　酢橘）

鮎　鯧

賀茂茄子　小芋

蛸　胡瓜　茗荷

御食事

葛きり

夏はどうかなと思ったのですが良い意味で裏切ってくれました。
涼しげな器、暑い夏を乗り切る食材の料理。
有名どころの食材は使いますが名前に頼らず
それぞれに対してどのようにする事が
そのポテンシャルを最大限引きだすかを考え抜いた料理。
食べるたびに美味いなぁ～とポソッと口から出てしまいますよ。

御食事後の〆は定番のわらび餅が出てくるはずなのですが
今月から葛きりを出されているのだそう。
始めての登場。
形見分けされた器で提供されます。
甘味処でもおなじみですが拘られたのは厚みと柔らかさ。
これやれば良い、というレシピがないんですよねと星野さん。
放っておくと崩れてしまうので早めにいただくのが◎。
それくらい柔らか。
松川の水羊羹と共に星野の葛きりは攻めの〆。
「秋になったらわらび餅に戻っているかもです」と星野さん。
出会えてよかったー。

まだまだ楽しみな新ばし星野。
また伺いますね。

葛きり

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澤屋まつもと　Ultra

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つくね芋　冬瓜　蓴菜

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つくね芋　冬瓜　蓴菜

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青鰻

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芋茎

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毛蟹　岩茸

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毛蟹　岩茸

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鮑

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鮑

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鮑

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鱚

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玉蜀黍　ミニオクラ

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あこう

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椀（鱧　蓴菜　酢橘）

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鮎　鯧

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賀茂茄子　小芋

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蛸　胡瓜　茗荷

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御食事

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2020/07/08 更新

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3回目

2019/11 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

フユハカニ。

冬の新ばし星野。
いつもの星野さんの笑顔で迎えられます。
お店に入るとなんかほっこり落ちつくことが出来て
今から美味い物をじんわりと食べるぞという気になってきます。
まずは

澤屋まつもと
（純米酒　精米歩合65%　松本酒造　京都）

を燗で。
あまり燗酒は飲まないのですがこのまつもとの燗は
美味いと思った燗酒の一つ。
これと

蕪　白味噌仕立て

でお腹を温めますよ。

穴子　

唐墨　大根　ばちこ　銀杏
くわい煎餅　茗荷
蟹袱紗焼

京菊菜

雲子

蟹

芽芋

海老芋
（而今　愛山火入 2018BY
（純米吟醸　兵庫県産愛山　精米歩合50%　木屋正酒造　三重））　

鯛

鼈

笹鰈

（伯楽星
純米吟醸　精米歩合55%　新澤醸造店　宮城）

ぐじ

御食事

わらび餅

冬の食材、蟹が登場しますがそれをドカーンと出して
存在感を示すのではなく他の料理とバランスを取りながら
ワンポイントで主張させる出し方。
食材のポテンシャルと引き出す料理、そのポテンシャルに更に手を加える料理、
そして食材に手間をかけて美味さを乗せていく料理を織り込みながら。
一品一品、美味いっすねーとしみじみ。

前回もされていた、途中の一品で日本酒とのペアリング。
海老芋の唐揚と而今との甘いものどおしの組合せは印象深いですよ。
最後の食事では3杯目をTKGで。
自分は卵白を泡立てた仕様で。
お客さんそれぞれどうやって食べるかチラ見しながらバクバク。

食事後は星野さんのほんのちょいヤンチャしてた話で和やかに。
訪問するたびに好きになるお店。
また来年伺いますね。

フユハカニ

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澤屋まつもと　純米

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蕪白味噌仕立て

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明石焼き穴子の飯蒸し

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唐墨　大根　ばちこ　銀杏くわい煎餅　茗荷蟹袱紗焼

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京菊菜お浸し

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雲子

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香住せいこ蟹

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香住茹で蒸し蟹

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芽芋吉野煮

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富田林海老芋唐揚

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而今　愛山火入

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明石鯛

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島原鼈鍋

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笹鰈一夜干し

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伯楽星　純米吟醸

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ぐじ蕪蒸し

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御食事

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新ばし星野でTKG

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わらび餅

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今宵も東京タワーは美しかったです

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2019/12/03 更新

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2回目

2019/04 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］
￥40,000～￥49,999

/ 1人

ハルハタケノコ。

春の新ばし星野。
前回同様、にこやかな星野さんに迎えられます。
お店の持つ空気がとても良いです。

まずお腹を温める為の1品目

ふきのとうの小吸い物

から。
ちょっとだけのふきのとうがぶわっと
春を感じさせてくれます。

日本酒は田中六五の低アル仕様、
ちょっと前まで東京で販売されていて
何故か地元福岡では販売されなかった

6513
（糸島産山田錦100％　精米歩合65%
アルコール度数13度白糸酒造　福岡）

で。

稚鮎　鯛桜寿司　そら豆

焼筍

うすい豆

海胆　

こしあぶら　ぐじ

赤貝　鯛

椀（わらび　鮎魚女　梅　筍）

桜鱒　芹

（山城屋 special class

（純米大吟醸　麹米30% 掛米30%　越銘醸株式会社　新潟））

蕗　筍　木の芽

ほたるいか　車蝦　うるい　酢味噌
（雪の茅舎　純米吟醸）

お食事

わらび餅

春の筍祭り。
真っ黒に焼かれた筍は個体差を楽しむように。
華美な出し方はされずシンプルに、でも
その時期を十分感じさせるものに。
鮎魚女、筍、わらびの素材力をを消さないように
吸い地は淡く。
炊き合わせでは筍をほんの少しはっきりした出汁で。
筍好きを喜ばせてくれますよ。

今回新しい試みとして一皿にベストマッチする日本酒の
ペアリングで酢味噌に合う

雪の茅舎　純米吟醸

を。
甘いものに甘いものをあわせていくのですが
これがとても相性ヨシ
（このときに飲んでいた山城屋が色あせてしまう）。

お食事は牛の時雨煮をTKGで。
この時3組いて皆TKGを頼んだのですが
それぞれTKGのスタイルが違いますよね、と星野さん。
あー確かにね。
この後の醤油をたらして作ったおこげも美味し。

今回も感じの良いお客さんが多く来られているなと
思ったのですがそこには決してお客さんには見えない
星野さんの配慮がされていましたよ。

料理もお店の空気も春爛漫。
今回も楽しく過ごさせていただきました。

生の筍を1時間以上じっくり焼いていきます

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ふきのとうの小吸い物

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6513

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焼筍

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稚鮎　鯛桜寿司　そら豆

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鯛桜寿司

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うすい豆

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海胆　

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こしあぶら　ぐじ

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赤貝　鯛

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椀（わらび鮎魚女梅筍）

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桜鱒　芹

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山城屋 special class

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蕗筍木の芽

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ほたるいか　車蝦　うるい　酢味噌（雪の茅舎　純米吟醸）

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お食事

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2杯目は牛肉時雨煮オンザTKGで

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3杯目はマルドンの塩で

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おこげ

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わらび餅

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ちりめん山椒にぎりをおみやでいただきました

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2019/04/18 更新

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1回目

2018/10 訪問

夜の点数：5.0
- ［料理・味4.9
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.9 ］

一念通巌。

御成門駅と汐留駅の間のエリアにある建物に構える和食屋さん、
新ばし星野。

東京の和食屋さんで以前から訪問してみたかったお店ですが
とにかくハードルが激高。
伺いたい～と思い続けたら食の神様が降臨。
この度、暖簾を潜れる事に。
一念通巌なり〜。

移転して２ヵ月後の訪問。
お店はL字のカウンター構成。
店主の星野さんに温かく迎えられます。
2人のお弟子さんがサポート。
裏の調理場と板場は循環式の導線となっていて
星野さんはとても使いやすいと。

良い食材が揃いましたと嬉しそうな星野さん。
まずは

天領
(純米大吟醸精米歩合50% 天領酒造岐阜)

で。
純大の一合瓶てあるんですね。
それに合わせる

このわた飯蒸し

で胃を温めてスタートです。
撮影は手元のみ可能です。

ばちこ銀杏むかご
柿なます魳

松茸ぐじ茶碗蒸し

鼈

松茸

（文佳人
純米酒　精米歩合55%　株式会社アリサワ　高知）

鯛

鱧松茸鍋

鯧春菊菊花

わたりがに栗

近江かぶら

御食事
牛肉時雨煮香の物ちりめん山椒
白ご飯松茸ご飯

わらび餅

一品一品コンパクトできちんと印象に残る料理。
味のコントラストをつけるものがあれば
はんなりした味を合わせるものあり。
緩急のつけ方がとても上手。
そして板場と食い手の距離が近いこともあって
料理を供する前に放つ香りが食欲をそそりますね。
これは面白いなと思ったのはわたりがにと栗。
わたりがにとぐじが王道との事でぐじが無くて
どうしようかと思って合わせたのが栗だったとの事。
蟹の甘み、旨味と栗(利平栗)の甘みの調和が優しい。
栗の甘味だけで合わせないと成立しないのだそうな。
バエませんけどね。

それともう一つ特筆すべきは星野さんが持たれる
空気と距離感。
この方に惹かれてまた伺いたいと思わせてくれます。

最後は鳥獣戯画の湯飲みでお茶をいただいてごちそうさま。
美味かったし愉しかった〜。
最後は星野さんによる送り出し。
歩いていくと辿り着いたのは御成門交差点。
オレンジカラーでライトアップされた東京タワーを愛でて
〆となりました。

新ばし星野と言えばこれ

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天領　純米大吟醸

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このわた飯蒸し

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ばちこ銀杏むかご柿なます魳

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松茸ぐじ茶碗蒸し

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鼈

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松茸

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文佳人　純米酒

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鯛

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鱧松も終盤戦です

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鱧　松茸　鍋風に

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鯧春菊菊花

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わたりがに栗

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近江かぶら

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御食事

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松茸ごはんもありましたよ

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牛肉時雨煮オンザ松茸ご飯！

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わらび餅

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鳥獣戯画の湯飲み

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セッティング

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外観

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新ばし星野

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御成門交差点から見る東京タワー

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2018/11/01 更新

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ingridbさんが投稿した新ばし星野（東京/御成門）の口コミ詳細

新ばし星野御成門、汐留、新橋/日本料理

ジャンルから探す

予算

営業時間

ingridbさんが投稿した新ばし 星野（東京/御成門）の口コミ詳細

新ばし 星野御成門、汐留、新橋/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

ingridbさんが投稿した新ばし星野（東京/御成門）の口コミ詳細

新ばし星野御成門、汐留、新橋/日本料理