サプレマシーさんが投稿したにい留（愛知/高岳）の口コミ詳細 [食べログ]

この口コミは、サプレマシー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

移転にい留高岳、新栄町、久屋大通/天ぷら

7回

夜の点数：5.0
- ￥30,000～￥39,999 / 1人
- 料理・味 5.0
  
  |サービス 4.7
  
  |雰囲気 4.7
  
  |CP 5.0
  
  |酒・ドリンク 4.3

7回目

2020/10 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.3 ］
￥30,000～￥39,999

/ 1人

２位にはとどまらない美味しさ

天ぷらの美味しさはここに勝てるお店はない。いやその前のつまみからして凄すぎる。カツオの中で最も美味しいとも言わるスマガツオ、これは高級寿司店でもめったに見かけない、とっても脂がのって、マグロよりおいしい。イクラの皮の薄さと柔らかさにも驚きだ。こんな美味しい鮮魚つまみが食べられるのが信じられない。

衣の美味しさは絶品、温度を変えながらの火入れも最高、１品ごとに衣の表情がかわる。

ホタテの火入れはびっくりもの、このようなハッキリわかる２重構造はここでしか見られない。

◇北寄貝スープ
◇南知多鯛
◇唐津スマカツオ
◇いくら
◇黒いちじくビオレソリエスとシャインマスカット、柿の白和え
◆海老頭
◆海老２本
◆イカ
◆飛騨・美濃の伝統野菜のあきしまささげ、いんげんの仲間
◆銀杏
◆きす
◆余市のぱぶりか
◆武川のししゃもおす
◆牡蠣
◆松茸汁
◆ぐじ
◆蓮根
◆２重ほたて
◆いも
◆穴子
◆天ちゃ
◆アイス

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2020/12/06 更新

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6回目

2019/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.3 ］
￥30,000～￥39,999

/ 1人

にい留は止まらない

他にない絶品の天ぷらで有名になったにい留、一時期食べログでも全国２位にまで登り詰めた。現在はOMAKASEでの予約となったが、予約は３分ぐらいで一杯になる。でもまだ頑張れば取れる段階だが、そのうちどうやっても取れないお店になってしまうだろう。名古屋市地下鉄高岳駅から歩いて５分、名古屋駅からダクシーで10分でいける。店内はL字カウンター12名、一斉スタートになる

◇阿蘇新銀杏
◇師崎メイチダイ
◇のどぐろ昆布締あぶり
◇鱧出汁と鱧のにゅうめん
◆海老頭
◆車エビ１尾目
◆車エビ２尾目（１尾目とは味が違う）
◆いか
◆いかげそ
◆アスパラ
◆子持ちしゃこ
◆きす
◆ししとう
◆コーン
◆日間賀島牡蠣
◇かにおくら、えだまめ、じゅれ
◆あすぱら
◆あわび
◆松茸
◆うに
◆穴子
◆さつまいも
◆天丼

天ぷらは、蒸し物という言葉があるが大将は否定する。確かに油が覆い水分が逃げにくい。けれどもかつのように全体を油が接しないほど満つに覆われていない。むしろ穴があいており、そこから熱が入るし、水分が上手く蒸発する。それを上手くコントロールするのがにい留さんだ。

もちろん、素材にはこだわり、とても美味しい物を集めている。それに適度な熱を通し、素材を楽しむのが天ぷらだ。その熱の通し方が優れている。素材にどう熱を入れるといいか、揚げる温度もいろいろかえてコントロールする。

素材の邪魔をしない衣というのが、天ぷらの名店だが、にい留さんは衣が主張する。それも揚げるものによってその姿、味をかえる。これができるのは世の中でにい留さんだけと言っていいだろう。

最近は、お造りもすばらしくおいしい。お造りの美味しさは鮨の名店以上のものがある。

OMAKASE予約が始まり、予約代行業者が乗り出してくるようになるともう私のような一般人には取れなくなる。そうならずになんとか予約を撮り続けたい。

師崎メイチダイ

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のどぐろ昆布締あぶり

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阿蘇新銀杏

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鱧出汁と鱧のにゅうめん

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海老頭

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車エビ１尾目

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車エビ２尾目（１尾目とは味が違う）

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いか

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いかげそ

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アスパラ

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子持ちしゃこ

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きす

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ししとう

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コーン

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日間賀島牡蠣

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かにおくら、えだまめ、じゅれ

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アスパラ

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あわび

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松茸

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松茸

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うに

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穴子

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さつまいも

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天丼

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2019/09/19 更新

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5回目

2019/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.3 ］
￥30,000～￥39,999

/ 1人

にい留は、とまらない

群を抜く天ぷらの旨さ、でもそれに満足することなく、さらに進化していく、それがにい留だ。名古屋高岳駅から歩いて５分のところにある。

◇三田じゅんさい
◇ひらめお造り
◇三重かつお
◇茶碗蒸し雲丹乗せ

◆海老頭のから揚げ
◆海老2本
◆剣先烏賊　
◆おくら　
◆三河キス　
◆徳島の甘甘姫　
◆子持ち蝦蛄
◆ペコロス（小玉ねぎ）　
◆はまぐり
◇渡り蟹（内子とともに）、トマト、わかめ、おくらのジュレ
◆伊勢湾の鱧　梅肉ソースで
◆長野の紫アスパラガス
◆アスパラの茎
◆赤の万願寺唐辛子
◆鮎
◆海苔天ぷらに赤うにと馬糞うに
◆対馬の穴子
◆天丼
◆赤だし
◆蒲郡ほうずき（蒲郡産）

天ぷら以外もすばらしい、ヒラメは２日熟成させたもので触感はこりこりなのだが旨みがすばらしくある。これだけの刺身は日本料理店では食べたこともなく、お寿司の名店でもなかなかないすばらしすぎるもの。

カツオは、熟成の旨さに漬けがくわわり、これもとてつもなく美味しい。

お造りの美味しさだけでなく、最近は出汁の旨さも進化がとまらない。じゅんさいの出汁は昆布とカツオでなんとも言えない。山葵をちょっと効かせていい味を出している。また茶碗蒸しのおいしさにもうなってしまった。どうやって作っているのか判らないが私の食べた茶碗蒸しの中で１番かもしれない
　
天ぷらは毎回過ごすぎる。同じ海老の天ぷらでも１本目と２本目で味が違う。衣の付く量だけでなく、衣の味も天ぷらによって変ってくる。このすばらしさは他ではまねできない。私の舌が正しいのか判らないが、天ぷら粉の味の基本も前回とは少し違う気がする。７変化８変化しながらすべてが美味しい。

もちろん、素材の味の引き出し方もすばらしい。素材がすばらしいこともあるがそれぞれの特長を考え揚げている。万願寺とうがらしは熱がよくとおり甘みが凄くでている。そう思えば熱のとおりが少なく、素材の良さが光るものもある。鮎の天ぷらは、肝の苦味だけでなく、少しフレッシュ感の残る身の美味しさも最高。蛤の揚げ方も最高。水分が出すぎるので揚げにくいはずだが、衣はさくっと、はまぐりの濃厚な味に負けない衣の味も主張している。

今度、いつ予約が取れるか判らないが、何度も通いたい

三田じゅんさい

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ひらめお造り

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三重かつお

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茶碗蒸し雲丹のせ

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海老頭

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海老１本目

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海老２本目

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剣先イカ

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おくら

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きす

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徳島の甘甘姫

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子持ちしゃこ

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子持ちしゃこ

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ペコロス

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はまぐり

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渡り蟹（内子とともに）、トマト、わかめ、おくらのジュレ

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長野の紫アスパラガス

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長野の紫アスパラガス

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あすぱらのくき

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鱧

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万願寺とうがらし

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あゆ

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あゆ

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海苔天ぷらに赤うにと馬糞うに

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穴子

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天丼

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香の物

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ほおずき

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赤だし

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最後の玉露もおいしい

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2019/06/13 更新

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4回目

2019/03 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス4.6
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.2 ］
￥30,000～￥39,999

/ 1人

ゴールドブレンドの天ぷら

食べログアワードゴールド受賞おめでとうございます。全国の飲食店のうちわずか30軒、天ぷら店としては初、すばらしいことである。もちろん私もここの天ぷらが世界一好きだ。名古屋市高岳駅から歩いて５分のところにある。

◇桑名蛤出汁
◇平貝
◇アジ
◇60度で火入れした子持ちやりいか
◇めじまぐろ
◇のれそれ、たまご和え
◆車海老頭
◆車海老
◆車海老（揚げる温度が違う）
◆アオリイカ
◆空豆
◆白魚しそ巻き
◆雁足（こごみの親戚）
◆めごち
◆百合根
◆ホタルいか
◆岩手の牡蠣
◆たらの芽
◆岩手赤座海老
◆筍
◆小柱磯辺まき
◆佐賀ホワイトアスパラ
◆佐賀ホワイトアスパラの茎
◆穴子
◆ほおづき
◆天丼
◆赤だし
◆玉露

昔は天ぷらの名店でもおつまみはよくなかったのだが、最近、たきや、元吉など天ぷら前も超一流という店が増えてきた。それぞれ特徴があるが、にい留さんの場合は、お寿司屋さんに負けない刺身を出すところだ。いや、負けないどころかにい留さんの刺身に勝てるものを出せるお鮨やさんは何軒あるのだろうというレベルの高さ。お魚の扱いをマスターし、下ごしらえや、軽い熟成をする方法など超一流の技を持っている。でもお一人でこれだけの刺身の準備をされるのは大変なことだ。

天ぷらは毎度言っているが他にない天ぷら、低温で揚げてもべとつくことはないし、ちょっとした違いで衣が何種類もの味わいをしめす。同じ車海老でもこんなにちがうのかとおどろかされる。

天ぷらは蒸し物とよく言われるが、ほくほくの素材の味がまた格別。素材を見抜く力もすごく、ホワイトアスパラは茎の方が美味しいと言われるが、なるほどそのとおり、茎がこんなに美味しいとは知らなかった。

天ぷら粉の寿命は短いといわれ、その寿命を考えながら揚げていく。天ぷら粉の素材、作り方、考えつくされたものだ。

予約は取れなくなっているがずっと通い続けたい

たらの芽

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白魚

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車海老

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筍

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小柱磯辺まき

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桑名産蛤出汁

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アジ

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60度で火入れした子持ちやりいか

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めじまぐろ

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のれそれたまご和え

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平貝

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車海老頭

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違う温度で揚げた車海老

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あおりいか

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空豆

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雁足（こごみの親戚）

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めごち

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ゆりね

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牡蠣

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ホワイトアスパラ

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ホワイトアスパラ茎

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あなご

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ほおづき

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天丼

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2019/03/31 更新

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3回目

2018/10 訪問

夜の点数：4.9
- ［料理・味3.5
- | サービス4.6
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.2 ］
￥30,000～￥39,999

/ 1人

料理の真髄をい留る。

日本一美味しい天ぷらやにい留。毎度、美味しさに感服する。

◇社員マスカット、柿和え物
◇鯛４日寝かせたお造り
◇茶碗蒸しに新いくら
◆海老の頭
◆車えび２尾
◆山口剣先イカ
◆銀杏
◆愛知師崎のきす
◆しまささげ
◆大原黒アワビ
◆新小芋
◆仙鳳趾かき
◆余市のぶり
◆オーストラリアのアスパラ
◆長野産松茸
◆伊勢湾鱧
◆山口あかうに
◆穴子
◇天茶

鯛の刺身はお寿司屋もびっくり、４日寝かせた鯛は食感もよく旨みが最高。新留さんと仲がいいきむらさんかすぎたさんから習ったのであろうかいや、すぎたさんをしのぐおいしさ。茶碗蒸しの美味しさも絶品、最高の新いくらの味に少し隠れるが茶碗蒸しの出汁の美味しさは溜まらない。日本料理の名店でもこれほど美味しい茶碗蒸しにはお目にかかれない。

今回はカウンターの曲がったところに座る。丁度大将が揚げる姿が横から見える。天ぷらによって衣の感じがまるで変るにい留さんだがその技術が垣間見える。最初の車えびは火を強めに、２尾目は火を弱めている。

火加減の取り方も凄いが衣にもこだわりが、大将が言うには衣は作ってから早い時間で変っていくという。作ってからの時間にこだわり、付け方揚げ方もまた工夫する。

食材のこだわりも凄い、かなり大きい黒あわびは幾らするのだろうか、あまり強い火で揚げず、表面に水が残ったような状態でだす。これが涙を流すほど美味しい。

松茸も長野の上物、それを１人１個、４つに切り手元で開いてくれる。前回の中国産でも香りが凄かったが、この松茸の美味しさは最高。井雪のフライもおいしいが、天ぷらが松茸の一番美味しい食べ方だと思ってしまう。

オーストラリア産のアスパラも素晴らしく、特に切れ端の部分がみずみずしくて美味しい。捨てるところに近いところが一番おいしくなるというのも驚きだ。

鯛４日寝かせたお造り

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茶碗蒸しに新いくら

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海老の頭

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車海老

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剣先いか

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車えび

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社員マスカット、柿和え物

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銀杏

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愛知師崎のきす

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しまささげ

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大原巨大黒あわび

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黒あわび

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新小芋

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仙鳳趾牡蠣

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余市ぶり

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アスパラ

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アスパラ端の部分

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鱧

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長野産松茸

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山口あかうに

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穴子

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天ちゃ

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2019/01/30 更新

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2回目

2018/07 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.6
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.2 ］
￥30,000～￥39,999

/ 1人

にい留は留まらない

絶品の天ぷらが味わえるにい留、その美味しさに惚れ込んでしまい、2回目の訪問。多くの人が絶賛しているが、その技の凄さには脱帽する。

◆冬瓜とあわび
◆蕎麦うに和え
◆宮城産かつお
◆車えび
◆山口剣先いか
◆紅オクラ
◆岐阜甘長ピーマン
◆きす
◆とうもろこし
◆日間賀島岩牡蠣
◆アスパラ
◆帆立貝柱
◆毛蟹
◆赤ナス、鰹節
◆青森もずく、毛蟹巨峰
◆伊勢湾鱧
◆中国産松茸
◆琵琶湖稚鮎
◆新玉ねぎ
◆磯部揚げうにのせ
◆天丼
◆香の物

太白を中心とした軽い油で、素材のじゃまをしない衣、適度に素材の水分が抜けしっとりと美味しい素材。にい留さんの天ぷらも本質はそうなのだが、その上、衣も食べる楽しさを与えてくれる。

最初出てくる車えびとその次の剣先イカで衣の味が変化する、一体どうやったらこんなことができるんだろうか、それがまた紅オクラで変化する。キスは衣の量が多く、衣の美味しさを心から堪能できる。

どれも驚きの品々なのだが一番美味しかったのが牡蠣、これもまた衣の感じが変る。日間賀島の濃過ぎないすっきりとした岩牡蠣の美味しさには涙がでた。

帆立の貝柱ははっきりとした二重構造、これほどはっきりと判るものは初めて見た。

中国産の松茸もこれだけ香るのは信じられない。天ぷら油と揚げの技術で元の香りが何倍にもかんじられるのだろう。ともかく凄い、また行けるときがくることを願っている

帆立貝柱

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本日の食材

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車えび

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紅オクラ

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牡蠣

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車えび頭

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山口剣先いか

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岐阜甘長ピーマン

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きす

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とうもろこし

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アスパラ

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毛蟹

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赤ナス、鰹節

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青森もずく、毛蟹巨峰

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伊勢湾鱧

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琵琶湖稚鮎

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琵琶湖稚鮎

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新玉ねぎ

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磯部揚げうにのせ

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香の物

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天丼

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冬瓜とあわび

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蕎麦うに和え

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宮城産かつお

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2019/01/30 更新

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1回目

2018/04 訪問

夜の点数：4.7
- ［料理・味4.7
- | サービス4.5
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.2 ］
￥30,000～￥39,999

/ 1人

これほど素晴らしい天ぷらの技は見たこと無い

名古屋にあるにい留さん、昔から素晴らしく美味しい天ぷら屋さんと聞いてはいたが今回初めての訪問となる。午後６時からの一斉スタート、最初に取ったお客が7時であれば7時になるそうだ。お店は、１年ほど前に新店舗に移られたそうで、真新しい店舗の雰囲気は最高だ。

◆知多のもずく
◆篠島の平貝、ホタルイカ、空豆
◆篠島のさより、花わさび
◆海老の頭
◆車えび２尾
◆烏賊
◆スナップえんどう
◆白魚
◆雁足（こごみの特別品種）
◆しゃこ
◆山形鱈の芽
◆竹岡の太刀魚
◆筍
◆蛤
◆かつお
◆紫アスパラ
◆紫アスパラ
◆ぼたん海老
◆新玉ねぎ
◆稚鮎
◆うに、加藤農園きわめトマト、ワタリカニ
◆アジ
◆コーン
◆うに、磯部揚げ
◆桜海老の掻揚げ丼.or.天茶
◇お茶
◇生ビール
◇日本酒４杯

天ぷらの技には恐れ入る。東京の有名天ぷら店でもここまで凄いお店はないだろう。衣は、付け方温度によって表情を変える。最初の車えびは、さくっとあっさりと、見た目は衣が多すぎると感じるかもしれないが、とても薄くかりっとなっているので衣はむしろ少なく感じるぐらいだ。

２つめの烏賊になると先ほどの衣とは表情が一変する。大将の匠の技なのだろう。

微妙な温度管理をしっかりやられ、身のしっとりホクホク感はどれも溜まらない。素材の旨みが、いい熱加減で一番引き出させている。

素材は愛知県中心にいいものを揃えている。最初に出たもずくこれが凄く美味しい。よくお寿司屋さんや日本料理で細いきめの細かいもずくを出すお店があり、もずくは細い方が高級で美味しいと思っていた、でもこのもずくは凄く太い。いままで食べたもずくとは別物で、太いもずくの美味しさをはじめて知った。平貝の美味しさも最高で、お寿司の名店のつまみをしのぐ内容。

もちろん揚げる素材も抜群。車えびの旨さもひかったが、烏賊、蛤の美味しさは溜まらない。もちろん野菜類もいい甘さがでてて野菜をこれほど美味しく揚げる天ぷら屋さんは他にないだろう。

これだけこだわりの揚げの技術を使いながら、大将は料理の説明などをしてくださり、気さくにお話させて頂ける。これだけの料理をこの雰囲気で頂けるのは最高。人生で一番の天ぷらを食べた気がする。

知多のもずく

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篠島の平貝、ホタルイカ、空豆

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篠島のさより、花わさび

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海老の頭

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海老の頭

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車えび

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車えび

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烏賊

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スナップえんどう

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白魚

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雁足（こごみの特別品種）

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しゃこ

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山形鱈の芽

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竹岡の太刀魚

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筍

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かつお

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紫アスパラ

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紫アスパラ

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ぼたんえび

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新たまねぎ

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稚鮎

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稚鮎

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稚鮎

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うに、加藤農園きわめトマト、ワタリカニ

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アジ

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コーン

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うに、磯部揚げ

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桜海老の掻揚げ丼

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天茶

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2019/01/30 更新

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サプレマシーさんが投稿したにい留（愛知/高岳）の口コミ詳細

移転にい留高岳、新栄町、久屋大通/天ぷら

ジャンルから探す

予算

営業時間

サプレマシーさんが投稿したにい留（愛知/高岳）の口コミ詳細

移転にい留高岳、新栄町、久屋大通/天ぷら

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