美味しん棒さんが投稿したKUFUKU±（東京/末広町）の口コミ詳細 [食べログ]

この口コミは、美味しん棒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

KUFUKU±末広町、秋葉原、仲御徒町/フレンチ、イノベーティブ

3回

夜の点数：5.0
- ￥15,000～￥19,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

3回目

2023/07 訪問

夜の点数：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 ］
￥15,000～￥19,999

/ 1人

シェフが変わっても受け継がれる発酵、熟成の安定した美しい美味しさ

もう20回近く訪問しただろうか。
開店以来メインシェフを務めていた竹中シェフが、上原食堂というカキ氷専門店を開店する為、クフクを離れた。

築70年以上の貴重な古民家で提供される品々は、長い時の流れをテーマに発酵と熟成が盛り込まれた料理とアルコールが特徴。

そのテーマを見事に受け継いだ市川シェフの作品はどれも観るに美しく、美味しい。

一言で表現出来ない複雑な味わいが、マリアージュしたアルコールと共に舌を刺激する。

落ち着いた古民家の席は、どの席もオススメですが、私のお気に入りはやはり２階続き和室のメイン床間前。

秋葉原の雑踏から離れた静かな道に面した座敷は天井が高く、空調が効いた木造らしい涼しさがとても心地よい。

一階の厨房から料理を運ぶ階段は急で、いつも給仕するのが大変と思うが、やはりこの席を選んでしまう。

今回のコースは、海と果物、発酵、熟成をテーマにした品揃え。
料理にマリアージュしたアルコールは、イタリアの潮風を感じるワインもラインナップ。

食材のみならず、調理法、スパイス等全てに並々ならぬ拘りと愛情を感じる料理には毎回頭が下がります。

シェフが変わっても、オーナー社長の拘りは変わらないので、これからも訪問が楽しみになりました。

最中・鮎醤　仔羊　和田島生わかめ　仔羊に鮎醤を合わせるなんて発想はなかなか思いつかないが、生わかめも加わり全体的に纏まりがある

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一年熟成　白神生ハム・熟成明石真鯛の井賀屋酒造酒粕塩締　玉蜀黍のソース　柑橘の泡　甘い玉蜀黍のソースにグレープフルーツの酸味が加わり、生ハムと真鯛が見事にマッチング。五感に訴える一品。

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静岡伊東　栄螺・茄子　信州中野特吟味噌　キヌア　栄螺と茄子、キヌアの食感の対比に、クリーミーな栄螺のソースが溶け合う。

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発酵玄米・生ひじき　アオサノリ　レンズ豆　・モチっとした発酵玄米に、生ひじきとアオサノリの磯の香りが面白い

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太刀魚・トムヤムクン　パッションフルーツ　かんずり・皮目は香ばしく身はふっくらと焼いた太刀魚にトムヤムクンの酸味、パッションフルーツの甘味と酸味、発酵したかんずりの辛味がマリアージュ。

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蝦夷鹿・桜島小みかん　ジン　苗目バジル・蝦夷鹿の赤身は低温にてグリル後、アロゼにて仕上げる。ジンを使用したほろ苦ソースが鹿の臭みを打ち消して旨味を引き出している

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ラーメン・開花楼製麺　鰹　マドラス・定番の開花楼を使用したラーメンは安定の美味しさ。鰹の風味が程よく、塩味スープにマドラスが全体を〆ます

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パルフェ・西瓜　海水クリーム　バニラ　海葡萄塩漬・西瓜に塩といった定番の甘みを引き出す食べ方を市川シェフ流に。海葡萄がまた良いセンス

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無花果・ソルベ　カルダモン　黒糖ラム酒　八角　八角が効いたソルベにフレッシュな無花果がよく合う。

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竹中シェフから受け継いだ市川シェフ・以前は代官山のレストランでシェフをしていたとの事　繊細でセンス良いテイストは今後も期待大

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先ずは生ビール

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キュヴェ・ナチュール・ブリュット・ゼロ　ロワイエ・仏シャンパーニュ　シャルドネ主体

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ロザマーラ・コスタリパ・伊ロンバルディア　グロペッロ主体

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一滴入魂・井賀屋酒造　長野　ひとごこち・クフクの為に造った発酵系

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静岡伊東　栄螺・茄子　信州中野特吟味噌　キヌア

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美しい盛り付け

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発酵酵母パンにはいつものへしこバター

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発酵玄米にアオサノリの華を咲かせます

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ススキ　ロッソ・サンターディ　伊サルディーニャ　カリニャーノ主体

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ネカサリ・アシベリアック　伊ビスカイコ　チャコリーナ　オンダラビ　スリ主体

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ブルゴーニュ・ルージュ　ファヴリス　ヴィゴ　仏ブルゴーニュ　マラディエール　ピノ　ノワール

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イ・カピッテリ　パッシート　アンセルミ　伊ヴェネト　ガルガネガ

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珈琲

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蔵付近

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以前は使用していなかった副和室

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２階続き和室

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蔵を利用したワインセラー

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かなりの品揃え

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イソップがマッチしている手洗場

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名物急階段

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市川シェフがお見送りして頂きました

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築100年以上の貴重な佇まい

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2023/08/25 更新

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2回目

2019/10 訪問

夜の点数：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 ］
￥6,000～￥7,999

/ 1人

再訪は、素晴らしい料理にマリアージュ‼️

あっという間に再訪の夜を迎え、今回は料理に合わせてマリアージュしてみました。

店で一番眺めが良く、サービスが行き届く場所をキープして頂き感謝感激です。

オーナー拘りのLP達と、ゆっくりと回るターンテーブルを眺めていると、場所柄、学生時代に秋葉原の石丸電気で毎週日曜日LPを買い漁っていた頃を懐かしく想いました。

今回は、定番メニュー以外の料理も堪能致しました。

特に熟成鴨のローストは、期待通りの一皿。
丸ごとローストした鴨には様々なスパイスがたっぷりとまぶされ、鴨の旨味を引出します。

肉汁が溢れる鴨のローストと、スペシャルな赤ワインで口の中はパラダイス❗️

ラズベリーのソースに、ブラックベリーの香りがするヴィンテージワインがマッチして、しあわせ(^^)v

時間をテーマにした古民家和フレンチレストランは、これからもっともっと進化してゆくでしょう‼️

今回は、前回触れなかった二階の雰囲気をたっぷりと撮影してきました。ご参考にされてくださいませ。

ご馳走さまでした。また伺います。

酒粕のレバーペーストと紫芋ムースの最中里芋と西京フォアグラのパテドカンパーニュ

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メヒカリのフリット二色のパプリカソース

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食前酒は微発泡

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今夜は料理にマリアージュしたお酒のコースを合わせて

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新鮮な魚介を自家製千枚漬けで覆った和風のセビッチェ

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ビーバーブレッド天然酵母パンを蒸してアチアツを提供。へしこ職人から仕入れたへしこに無塩バターを合わせます

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いくらが乗った自家製千枚漬けを開けると、蛸、車海老、スモークサーモン、帆立貝柱がギッシリ❗️

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北海道の自然派ワイン

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ハマグリのグラチネ発酵たまごのMornay sauceとかんずり葱

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世界各国の珍しいワイン達

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ゴルゴンゾーラのムースと秋ナスのお浸し出汁にゴルゴンゾーラがこんなにマッチするとは(ﾟ∀ﾟ)

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日本酒の管理も完璧。マイナス5度をキープするので、微発泡の日本酒も提供されます。天蛙も少量生産且つかなりレアな瓶内二次発泡酒。

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大根ステーキは、出し汁で煮込んだ大根をステーキにし、ポルチーニソースを掛けています。しかし、大根の味が抜けて味がぼやけて残念！ポルチーニソースは美味しい❗️

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98wines ロゼは、紫蘇の香りがしてスッキリ酸味が美味しい

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自家製燻製サーモンのミキュイは柔らかいサーモンにspiceがマッチして絶妙

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熟成鴨の香草ローストは丸焼きパリパリジューシー

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ソースはラズベリーの味がします

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鴨を更に美味しくさせるヴィンテージワインはベリーの香りがして、鴨の旨味とラズベリーソースにマッチ❣️

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なかなか珍しいワインを惜し気もなく提供❗️

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メレンゲをまとったクレームダンジュと柿

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食後酒は甘めのワイン

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素晴らしい品揃え

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愛媛の養蜂家のミードは蜂蜜の香りがします

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カボスのソーダ酒

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ピーチのソーダ酒

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ハーフ&ハーフ

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アフターティー

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テーブルセッティング

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オーナー所蔵LP達。たまにBGMが途切れるのは、ホールが忙しい合図(^｡^)

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一階キッチンホール

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神棚が。。。

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二階席。因みにこの和室は使用していません。

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神田の問屋ならではの名残のある箱

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建物ご所有者の家紋

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梁が立派です

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二階窓を開けると近代的な別世界

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二階席

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二階ホール

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家具も昭和の香りがします

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床の間もそのままに

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昔の屋号がさりげなく

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2021/06/26 更新

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1回目

2019/09 訪問

夜の点数：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 ］
￥6,000～￥7,999

/ 1人

古民家再生レストランは、和フレンチの玉手箱❣️

都会の喧騒から離れた、静かな昭和の古民家レストランに伺いました。

築80年古民家のオーナーは、頑なにその利用用途を許さなかったのに、このKUFUKU±のオーナーだけには心を許したのでしょう。

中野で3店舗サクセス後4店目の店のテーマは、"時間"。発酵、熟成、伝統食材を様々な調理法で和とフレンチを見事に調和させています。

下町で育った私にはどこか懐かしい雰囲気が店内に漂い、センスが良いBGMと共に落ち着きます。

カウンター付近の賑やかさも良いとは思いますが、半個室の部屋は大人の隠れ家レストラン。

契約農家の有機野菜を使用し、食材もへしこ職人から指名で仕入れをするなど、かなり拘っているようです。

これだけの雰囲気と拘りの食材を使用した素晴らしい料理の数々で、この価格設定はかなりスペシャル❣️

味付けもとてもセンス良く、次から次へ提供される前にワクワクしました。

sommelierが本日のメニューにマリアージュしてくれたワインも、あっという間に消えました(^^)

オーナーを始めとして、三人の素晴らしいシェフ、スタッフの皆様は大変気持ちの良い接客とサービス精神で、心から感服致しました。

予約困難になる前に、次回の予約を完了してお店を後にしました。

ご馳走さまでした。次回もよろしくお願いします。

酒粕のレバーペーストと紫芋のムース最中里芋と西京フォアグラのパテドカンパーニュ

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ハマグリのグラチネ発酵たまごのモルネーソースとかんずり葱

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小豆島和牛とバルサミコ寿司葡萄ポン酢ソース

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大ナメコに濃縮マッシュルームのヴルーテ

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カンパチのカルパッチョにはビーツのソース。カッティーズチーズと三種のベリーが爽やか

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sommelierが二階の蔵ワインセラーから三本チョイス

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フランス産のヴァンクールヴァンキュをセレクト

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飲みやすくピュアでフルーティな味わい

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カンパチは新鮮で全く臭みなし。オリーブオイルが良い仕事しています。

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鰯とキタアカリオーブン焼きには、truffeとホエイの泡がかかっています

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キタアカリと鰯をベーコンで巻いて

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自家製オーロラサーモンの燻製のミキュイ。 45度で低温調理と冷燻をしてあります。マーマレードソースが絶妙にマッチ❗️

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粒マスタードソースがさりげなく燻製に合います

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塩漬けした豚を低温調理の後炭火焼で香りをつけてます。ポートワイン粒マスタードソースが引き立てます。白いソースは香り高い根セロリのソース。

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岩塩が豚の旨味をシンプルに引き立てます。

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^先ずは生ビール

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Bieber bread特製天然酵母パンを蒸してから、へしこバターを合わせています。発酵に発酵を合わせるところは流石❣️左手で舐めながら、ワインが進みます❗️

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メレンゲを纏ったクレームダンジュにはシャインマスカットが

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ほうじ茶のブランマンジェ。香りが素晴らしい

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緑茶

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蔵の中の個室で頂きました

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壁には蔵だった時の棚の跡が。。。

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静かで妙に落ち着きます

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半個室

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台所跡の静かな個室は昭和の香りがプンプン

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棚には食器がさりげなくレイアウトされてます

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昔の扇風機が良い味出してます

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レトロな雰囲気が心地よい

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直階段で二階に上がります

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トタンが良いですねー！

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アンティークな食器棚

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二階のワインセラーの前にはブラザーミシンが

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梁も昔のままに

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大梁に80年の歴史を感じます。

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二階の座敷は使っていない様子。

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ワインセラーの扉は重厚感有ります

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sommelierが案内してくれます

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自然派ワインがギッシリ一棚に100本以上陳列されています

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様々な産地の自然派ワイン達

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世界中の自然派ワイン

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日本酒バリエーションも豊か

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本日のメニュー

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ワインリストの一部

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ワインリストの一部

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ワインリストの一部

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ワインリストの一部

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ワインリストの一部

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ワインリストの一部

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静かで昭和レトロな佇まい

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2019/09/24 更新

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美味しん棒さんが投稿したKUFUKU±（東京/末広町）の口コミ詳細

KUFUKU±末広町、秋葉原、仲御徒町/フレンチ、イノベーティブ

ジャンルから探す

予算

営業時間

美味しん棒さんが投稿したKUFUKU±（東京/末広町）の口コミ詳細

KUFUKU±末広町、秋葉原、仲御徒町/フレンチ、イノベーティブ

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