ジェームズオオクボさんが投稿したまき村（東京/大森）の口コミ詳細 [食べログ]

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

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

まき村大森海岸、大森、立会川/日本料理

5回

夜の点数：5.0
- ￥30,000～￥39,999 / 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

5回目

2021/12 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 ］
￥30,000～￥39,999

/ 1人

まき村　＠品川区南大井☆大森海岸駅　～完成度の高い料理で魅了する大雪終盤の勉強会
　本日は塾生と日本料理の勉強です。
食前酒の梅酒のあと、
まずは「鄙願　大吟醸」から

先付は長崎の天然車海老です。
叩いた山芋とうるい、振り柚子にジュレポン酢
車海老好きにはたまりません。

煮物椀は、新物の唐墨と餅の椀
みぞれ椀にしたてあります。
卵白を入れて蒸してあるそうです。

山口のトラフグと鮟肝　ちり酢

大間の本鮪のお造り

白子の蒸し寿司

揚げ里芋と小ヤリイカの霙煮
こういうお料理でしみじみできるのが當店『まき村』です。
他の店にはない時間が味わえます。

香箱蟹の真薯銀餡

車海老の鬼がら焼き

ローストビーフと温泉茄子の焼き茄子

https://www.tochigiji.or.jp/s/product/19100/

鱶鰭とすっぽんのラーメン

淡路の真鯛の鯛茶漬け
魚沼産のクラシックコシヒカリ

越後姫、ラフランススリ流し

今日も大変勉強になりました。
世の中Instagramの影響で劇場型の「まいったか系」の雅の料理屋が多いですが、細部に行き届いた審美眼を問う料理は格段に良いですね。
日本料理店の店作りの参考にさせていただきます。

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388

外観

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外観

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外観

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外観

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店内

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食前酒

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長崎の天然車海老

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煮物椀

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煮物椀

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煮物椀

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山口のトラフグと鮟肝　ちり酢

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山口のトラフグと鮟肝　ちり酢

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大間の本鮪のお造り

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白子の蒸し寿司

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白子の蒸し寿司

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揚げ里芋と小ヤリイカの霙煮

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香箱蟹の真薯銀餡

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香箱蟹の真薯銀餡

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車海老の鬼がら焼き

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ローストビーフと温泉茄子の焼き茄子

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鱶鰭ラーメン

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鱶鰭ラーメン

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鯛茶漬け

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淡路の真鯛の鯛茶漬け

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魚沼産のクラシックコシヒカリ

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魚沼産のクラシックコシヒカリ

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魚沼産のクラシックコシヒカリ

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鯛茶漬け

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鯛茶漬け

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鯛茶漬け

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おこげ

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越後姫、ラフランススリ流し

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ラフランススリ流し

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越後姫

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2022/02/01 更新

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4回目

2021/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

まき村　＠品川区南大井☆大森海岸駅　～しみじみとする完成度の高い料理で魅了する小満の勉強会
　最近、会員が増えているのが日本料理店です。
そういうお客様のために引き出しを作りたいと思います。
今宵はコロナの緊急事態宣言が出ているためノンアルコールです。
お酒と料理の組み合わせは勉強できないのが残念です。

　先付けは天草の天然車海老と帆立貝の酢ゼリーがけ。
味わいのある車海老。若布の食感が良いです。

とうもろこしの手毬揚げ
甘さがじわじわきます。山梨のゴールドラッシュを使用しています。　

毛蟹真薯清汁仕立て
上品ですが味わいのある噴火湾の蟹の真薯。上には小メロンと柚子がのっています。

天草の鱧の焼き霜造り
塩とおろしちり酢で

竹岡の真子鰈と淡路島の縞鯵
しめり海苔、すだち、ぽん酢、醤油、殿場の瀬戸さんのまづま山葵
縞鰺がおいしく、いつもながら包丁の切れ味がすばらしいです。
真子鰈と塩昆布を合わせてると・・酒が欲しいですね。

炙り煮穴子飯蒸し　甘長唐辛子の土佐炒り添え
江戸前の穴子。
穴子を堪能できます。

さざえ雲丹壺焼き
栄螺が大きい故に、身が多くて、奥に隠れている肝でかいです。
お酒が・・・

琵琶湖の天然稚鮎の焼き揚げ
塩で十分おいしいが・・・

和牛すきしゃぶ銀案
京都の久世茄子の焼き茄子が香りよく、銀餡と相性がよいです。

児島湖の天然鰻の蒲焼き
350gだそうです。軽やかな鰻です。

静岡のメロンとスイカ、アングレーゼ

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388

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車海老と帆立　酢ゼリーがけ

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玉蜀黍の手鞠揚げ

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煮物椀

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鱧焼き霜　ちり酢

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焼き霜

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真子鰈　縞鰺　しめり海苔　酢橘　山葵　醤油

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真子鰈　縞鰺

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炙り煮穴子の飯蒸し

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栄螺うに壺焼き

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稚鮎

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和牛焼きしゃぶ

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土鍋ご飯

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児島湖の天然鰻の蒲焼き

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児島湖の天然鰻の蒲焼き

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お食事

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おこげ

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水菓子

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2021/06/02 更新

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3回目

2020/12 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 ］
￥30,000～￥39,999

/ 1人

《しみじみとする完成度の高い料理で魅了》まき村＠品川区南大井
　コンツェルンのご縁で昨年より日本料理の勉強させていただいているのがこちら『まき村』です。最近の東京に限らず、日本料理限らず、料理屋は食材に贅を尽くして「参ったか作戦」になっているように思います。リーマンショック後のグローバル化によって新興の富裕層が増えたり、インバウンドが増えて、審美眼よりも、わかりやすさにわかりやすさを供する店が増えたということなのでしょう。しかし、時はコロナにより鎖国の時代。
陰謀論渦まず、この時は、敢えて流れに逆らい、料理の技術や店主の心意気や審美眼を磨くのが仕事上良いと考え、こちらに敢えて勉強に参っている次第でございます。

　さて、今宵の松葉蟹からスタートです。
『まき村』の特徴はとてもすばらしい食材の仕入にあると思います。
味のしっかりした松葉蟹です。
蟹は漁港に出向き抑えるのが一番です。ただし、消費地は市場から遠いのでぶくぶく活かしで流通しています。しかし、漁港から市場を回るといつの蟹かわかりません。
「ぶくぶくついているのにおかしいな・・」というやつですね。
日帰り船の産地の名店ような蟹を入れるには、仲買人と友人や家族のような関係らなないといけません。
いつも一定水準の蟹が入っているようで、これは仲買人から選べている証しなのでしょう。

今日は連れが甲殻類アレルギーです。
アレルギー対応の代替えの料理も仕事柄たいへん勉強になるのですが。
こちらは下関の天然のとらふくです。
下関では「不具」をきらい「ふく」と言います。
下関の『ふくえもん』の大将の松井さんの言葉そのままですが。

白子の蕪すり流し椀
白子の甘さと蕪の甘さ。骨格をなすお出汁。
大変すばらしい煮物椀です。

やや身厚の江戸前の鮃
少し食感がある味わい深い千葉の鮃です。

塩、ちり酢、薄口醤油
塩昆布、真妻山葵にて

脂がのっている縁側が甘いです。

館山の縞鯵
包丁技術がすばらしいので、凛としてますが、活〆ではなく表面がぬるっと、な、海苔との相性が抜群

氷見の鰤、蒸してごま油を軽く塗った小蕪
中がレアでステーキ風

蕪は剥かずに、蒸しています。
たいへんおいしい。

せいこ蟹　真薯銀餡

アレルギーの代替えは鱶鰭です。
分厚い鱶鰭。
これもおいしそう。

松阪牛イチボのローストビーフ

揚げ里芋と生でも食べられる子槍烏賊、
みぞれ仕立て

そして本日の〆は名物の鯛茶漬けです。
淡路の天然真鯛の鯛茶漬け

おこげはタレをかけて

ラフランスの摺流しとミルクプリン

本日も大変勉強になりました。

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388

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食前酒

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松葉蟹

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下関から天然のとらふく

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江戸前の鮃

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江戸前の鮃

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塩、ちり酢、薄口醤油塩昆布、真妻山葵にて

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館山の縞鯵

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館山の縞鯵

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氷見の鰤、蒸してごま油を軽く塗った小蕪

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小蕪

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せいこ蟹

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鱶鰭

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松阪牛イチボのローストビーフ

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揚げ里芋と生でも食べられる子槍烏賊、みぞれ仕立て

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名物の鯛茶漬け

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名物の鯛茶漬け

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土鍋ご飯

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土鍋ご飯

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土鍋ご飯

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追加のタレ

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名物の鯛茶漬け

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名物の鯛茶漬け

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名物の鯛茶漬け

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おこげはタレをかけて

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香の物

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ラフランスの摺流しとミルクプリン

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2020/12/30 更新

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2回目

2020/06 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 ］
￥30,000～￥39,999

/ 1人

《しみじみとする完成度の高い料理で魅了》まき村＠品川区南大井
　昨年11月はコンツェルンとの情報交換をかねての勉強会。その時に確保したお席が7ヶ月後でした。ようくやくというところでコロナ渦に。しかし、緊急事態宣言も解除され、貴重な勉強の機会も幻にならずに済みました。

まずは、食前酒の梅酒からスタートです。
先付けは、秋田の潤菜と天草鱧の落とし。
もうじき夏至ですが、涼しげでかつ豪華な器で、見た目がとても美しいのは『まき村』らしいですね。
フワフワの鱧と加減酢がとても素晴らしいです。

五月和え
薄く切った新蓮根とあえて干した椎茸、そしてアーモンドでテクスチャがとてもよく、和え衣の胡麻クリームが見事にまとめております。

煮物椀は毛蟹真薯清汁仕立てです。
見るからにおいしそうですが・・
お出しもおいしく、濃厚な毛蟹真薯もよく、でも毛蟹真薯とお出しを合わせるとおいしさが倍増します。
色合い際立つ小メロンと振り柚子のアクセントです。

お造りは長崎の剣先烏賊と竹岡の真子鰈です。
打大葉、しめり海苔、塩、山葵、醤油、ちり酢

勝浦の鰹のたたきが続きます。
あしらいは酢橘、ちり酢、浅葱です。
あっさりした上品さの中に、鰹独特の血のニュアンスがある素晴らしい鰹です。

蒸し鮑　生雲丹
肝ソースと出汁のジュレ、花穂紫蘇、酢橘
肝のソースでお酒が進みます。

琵琶湖の稚鮎焼き揚げ　玉蜀黍、ほうずき、塩、蓼酢
軽いようで軽くない。
テクスチャがとてもよくて、これはうまいのなんのって。

炙り煮穴子　
江戸前の穴子を焼いて蒸しているそうです。
下には焼いた久世茄子があり、振り柚子をした銀あんがたいへん合います。
これはスペシャルです。

牛肉すきしゃぶ仕立て
下には豆腐と黄身辛子が

さて、ご飯です。
正直、鯛茶漬けだと思っていましたが・・・
なんと鮎飯です。
長良川の鮎が入ったということで、今日はこちらです。

香の物が胡瓜糠漬けと水茄子浅漬けで、止め椀が黒地海苔の赤だしです。

宮崎マンゴーでクリームチーズムース、ワインゼリー

いつ来ても勉強になります。
料理、サービス、空間のバランスがとれた、居心地の良い和食店です。
コロナショックまではぎらぎらした高級食材まいったか作戦が隆盛でしたが、私は飽きたきたので、こういう和食店にかよってもっと勉強したいと思います。

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388
https://plaza.rakuten.co.jp/yumeakinai/diary/201911270000/

外観

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梅酒

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秋田の潤菜と天草鱧の落とし

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秋田の潤菜と天草鱧の落とし

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五月和え

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毛蟹真薯清汁仕立て

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打大葉、しめり海苔、塩、山葵、醤油、ちり酢

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長崎の剣先烏賊と竹岡の真子鰈

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勝浦の鰹のたたき

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蒸し鮑　生雲丹肝ソースと出汁のジュレ

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琵琶湖の稚鮎焼き揚げ

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江戸前の穴子

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牛肉すきしゃぶ仕立て

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鮎ご飯

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鮎ご飯

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宮崎マンゴーでクリームチーズムース、ワインゼリー

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2020/07/02 更新

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1回目

2019/11 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 ］
￥20,000～￥29,999

/ 1人

《しみじみとする完成度の高い料理で魅了》まき村＠品川区南大井
　今日は藤山コンツェルンとの情報交換で大森海岸の前々から勉強にきたかったお店にきております。

　とても雰囲気のよい空間のミシュラン三つ星に格付けれています。
総漆喰の上品な白壁は多くの日本料理店に影響を与えましたね。

　まずは、火入れが大変よい大分の車海老と蒸し鮑からスタートです。
酢ゼリーがかかっています。
これは間違いないお店だというのが先付けでわかります。

　続いては墨烏賊のおかき揚げ。
細かく砕いたおかきの衣のテクスチャと香ばしさが良く、烏賊の火入れも抜群で弾力があり、墨烏賊の味わいを引き出しています。
秀逸な一皿。

温白子　ちり酢　ふり柚子

松葉蟹真薯清汁仕立て
芽蕪　柚子
まずは、汁を一口。清いとついているだけあって清らかな味わい。
しかし、その澄みきったお出汁も濃厚な味わいの蟹の真薯を食べていくにつれ表情を変え、一体化してゆきます。
正直うまい。

ふく造り
酢橘とちり酢で

金目鯛炙り
長芋、しめり海苔が添えてあります。
海苔と金目鯛は相性が良いです。

柿林檎白和え
和えごろもがよくおいしい。

フォアグラゼリー
これは個性的なお料理です。

揚鰆かぶら餡
いくらと壬生菜とふり柚子です。
揚げた鰆もおいしいですね。

牛肉すきしゃぶ仕立て
舞茸、黄身辛子
レアなすき焼きと舞茸の相性がよいです。

お食事は名物の鯛茶漬けです。
胡麻のタレがうまいです。
これだけでお茶漬け一杯いけそうです。

香の物もうまいが、確か魚沼のお米だったと思いますが、これがまたおいしいです。

ミルクプリンとラフランスのすり流し、ワインゼリーを組み合わせたラフランスのデザートもたいへんすばらしいです。

料理の完成度が高く器がとても素晴らしいお店ですね。
そして、何より居心地が良いです。
最近の東京の和食店としてはお値段もお安く、大変満足度の高い和食店でした。
こちらは定期的に勉強してみたいと思います。

まき村
〒140-0013 東京都品川区南大井３丁目１１−５
電話　03-3768-6388

外観

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店内

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店内

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大分の車海老と蒸し鮑

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墨烏賊のおかき揚げ

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温白子

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温白子

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松葉蟹真薯清汁仕立て

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ふく造り

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ふく造り

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金目鯛炙り

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金目鯛炙り

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柿林檎白和え

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フォアグラゼリー

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揚鰆かぶら餡

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牛肉すきしゃぶ仕立て

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名物の鯛茶漬け

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名物の鯛茶漬け

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名物の鯛茶漬け

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香の物

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ご飯

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鯛茶漬け

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鯛茶漬け

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おこげ

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ラフランスのデザート

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2019/12/03 更新

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ジェームズオオクボさんが投稿したまき村（東京/大森）の口コミ詳細

まき村大森海岸、大森、立会川/日本料理

ジャンルから探す

予算

営業時間

ジェームズオオクボさんが投稿したまき村（東京/大森）の口コミ詳細

まき村大森海岸、大森、立会川/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