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看板メニュー『叉焼トマトミルフィーユタワー』(880円)
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看板メニュー『叉焼トマトミルフィーユタワー』(880円)
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看板メニュー『叉焼トマトミルフィーユタワー』(880円)
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もったいないけどママに崩してもらいました
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天然堀たて下総産新筍と豚肉の香ばし炒め(700円)
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付け出し(チョイ辛揚げ出し豆腐)
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-
付け出し(チョイ辛揚げ出し豆腐)
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ボトルで焼酎『舜泉の司・元老院』
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魔王の白玉醸造が作る芋と麦のミックス焼酎『舜泉の司・元老院』
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ぷりっぷり海老春巻き(写真は2本600円)
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間引き蕪の中華風浅漬け
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大好物の排骨麺(780円)
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カレー風味の骨付き豚唐揚げと細麺がとても美味しい排骨麺
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チャンと骨が入っています
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店長お勧め本日のメニュー
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『きしん』エンタランス
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客席
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キッチンとカウンター席
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焼酎と付け出し
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付け出しは海老の揚げワンタン
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軟骨肉の塩煮込み(680円)
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軟骨肉の塩煮込み(680円)
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塩ダレが美味しい
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塩ダレも焼酎のつまみ
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スタミナレバニラ炒め(1人前480円)
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新筍と葉玉葱の炒め物
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天津飯(680円)
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美味しい天津飯
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焼酎ストレートと付け出し
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付け出しはプリップリッ海老の揚げワンタン
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軟骨肉の塩煮込み(680円)
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蕩ける美味しさ軟骨肉の塩煮込み
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叉焼トマトミルフィーユタワー(880円)
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高さが魅力の叉焼トマトのミルフィーユタワー
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-
崩すのが勿体無いミルフィーユタワー
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プリップリ海老マヨ(800円)
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油淋鶏(930円)
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水餃子
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ニンニク炒飯(680円)
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-
炒飯のスープ
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葱叉焼麺(塩味・730円)
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取り分けた塩味の葱叉焼麺
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焼酎ストレートと烏龍茶に付け出し
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-
付け出し(お魚の唐揚げ)
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おつまみサラダ男盛り(930円)
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牛肉とピーマン餡かけご飯(780円)
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-
牛肉とピーマン餡かけご飯
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-
スープ付き
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-
焼酎と付け出し(軟骨肉の塩煮込み)
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牛スジ煮込み
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蒸籠の蒸し物
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四品焼売(豚・海老・蛸他)
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シーフード餡かけ焼麺(揚げ麺、旨味塩味・880円)
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とろぷる杏仁豆腐(お買い得な180円)
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付け出しは海老シンジョウの揚げ団子
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海老の揚げ団子
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とても美味しい海老の揚げ団子
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挽肉のピリ辛味噌炒め、レタス包み(880円)
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-
挽肉のピリ辛味噌炒め
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挽肉はレタスに包んで
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-
挽肉のレタス包み
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塩味の五目餡かけご飯(880円)
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五目餡かけご飯(塩味)
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スープ付き
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焼酎ロック、烏龍茶、付け出し
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付け出しは茹で茄子のピリ辛南蛮風
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スルメ烏賊のピリ辛激旨ワタ炒め(580円)
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シャキシャキ野菜炒め(2~3人前、780円)
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しらすレタス炒飯(680円)
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-
しらすレタス炒飯
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-
大盛り、特盛り、メガ盛りもあります
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-
炒飯に野菜炒め
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-
スープ
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-
この日のお勧め
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-
炒め物メニュー(1人前サイズも有り)
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-
焼酎に冷たいお茶
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-
付け出し
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-
青椒牛肉絲(880円)
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とろふわっ!出汁入り蟹玉(780円)
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スープ入り水餃子(8個680円)
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-
スープ入り水餃子
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-
ピリ辛の特製つけダレ
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水餃子につけダレ
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水餃子の中身
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焼酎ストレートに烏龍茶
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付け出し(若布の酢の物)
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チンじゃオロースー
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真鱈の白子の茶碗蒸し(580円)
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真鱈の白子の茶碗蒸し
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ひと口餃子(350円)
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ひと口餃子(350円)
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ひと口餃子
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餡かけ排骨のせにんにく炒飯
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手前がにんにく炒飯
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大きな排骨がタップリのって
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餡かけ排骨のせにんにく炒飯
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スープ付き
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2013年2月 青椒牛肉絲(880円)と真鱈の白子茶碗蒸し(580円)にひと口餃子(350円)、そして大好物のにんにく炒飯に排骨飯の餡かけ排骨をのせてもらって特製排骨にんにく炒飯を作っていただきました。
チンジャオロースーが美味しいのは言うまでもなく、今回は真鱈の白子茶碗蒸しや定番のひと口餃子も美味しくいただきました。
そして餡かけ排骨にんにく炒飯の美味しさは、もう言うまでも無く最高の組み合わせでした。
ボリュームもタップリで、止められない味になりそうです。
2012年10月 久しぶりの訪問で、青椒牛肉絲(880円)と美味しい蟹玉(780円)、そしてスープ入りの水餃子(680円)です。
大好物ばかりなので美味しいに決まっていますが、やっぱり美味しい逸品揃いでお腹いっぱいになりました。
2012年7月 この日のお勧めメニューから、旬のスルメ烏賊のピリ辛激旨ワタ炒め(580円)です。
シャキシャキ野菜炒め(2~3人前、780円)に、この日のお勧めしらすレタス炒飯(スープ付き、680円)です。
両方一緒に食べると、またこれもとても美味しい逸品に変身です。
2012年5月 この夜はいつもの焼酎に付け出しは海老の揚げ団子でした。
海老シンジョウ風のお団子を油で揚げて、だし汁をかけてサッパリと美味しくいただきました。
つまみには大好きなレタス包み、挽肉のピリ辛味噌炒めのレタス包み(880円)をいただきました。
私はこの濃い味の挽肉の炒め物をレタスに包む定番の中華料理が好きで、メニューの中に見つけると必ず試してみます。
とても美味しくいただきました。
この日の食事はご飯系のメニューから、五目餡かけご飯(塩味・880円)をいただきました。
とても美味しく楽しめました。
いつもの焼酎に付け出しは大好きな軟骨肉の塩煮込みでした。
牛スジの煮込みに四品餃子(4種の味が楽しめます)、シーフード餡かけ焼面(揚げ麺・旨味塩味)です。
デザートのお勧めは180円と格安な、とろぷる杏仁豆腐です。
2012年4月 この日は独りで行っていつもの焼酎に鶏唐揚げがタップリとのったおつまみサラダ男盛り(930円)と牛肉とピーマンの餡かけご飯(780円)での夕食です。
何を食べても美味しいので、安心して新しいメニューに挑戦できます。
二度独りで行ってとても美味しかったので、この日は友人を連れて行きました。
と言うことで食べるものは私のお気に入りの叉焼トマトのミルフィーユタワー、そして軟骨肉の塩煮込みです。
祖手に私が食べたことが無い水餃子に、プリップリの海老マヨです。
締めの食事はニンニク炒飯と塩味で葱叉焼麺をいただきました。
友人もとても美味しいと喜んでくれて、今度はスタッフを連れて来たいと言っていました。
2012年3月 とても美味しかったので再訪問です。
この日は前回入れた焼酎を飲んで、付け出しは海老の揚げワンタンです。
塩角煮が美味しそうだったのですがこの日は無いと言うので、代わりに軟骨肉の塩煮込みです。
これがとても美味しくて残った塩ダレも、次の料理が出てくるまでに焼酎のおつまみ代わりに飲んでしまいました。
続いてスタミナレバニラ炒めを1人前で頼んだのですが、美味しかったので2~3人前で頼めば良かったと思いました。
前回新筍がとても美味しかったので、新筍を使った料理と言うことで、新筍と葉玉葱の炒め物をいただきました。
この日の締めの食事はこれも私の大好物、天津飯です。
甘酸っぱい餡と蟹玉がとても美味しい逸品でした。
千葉県で私が一押しのヌーベルシノア、いわゆる新しい中華料理の最高峰です。
和洋中の調理法を取り入れて仏蘭西料理的な中華料理です。
大原シェフと初めて会ったのは6~7年前、佐原郊外にある大原シェフの実家で新しい高さが15cm以上もある冷やし中華に出会ってからです。
その冷やし中華は衝撃的で、今まで見たことの無い中華料理とは思えない立体的な装飾と、そして味の美味しさが今でも私の記憶に残っています。
その冷やし中華は今でも夏季に楽しめます。
そして現在のお勧めの前菜は看板メニューでもある『厚切り叉焼とトマトのミルフィーユタワー』(880円)です。
高さ20cm以上にもなるこの厚切り叉焼と厚切りトマトのミルフィーユタワー、もう最高の興奮です。
もちろん味が良いのは言うまでも無く、女性を同伴しても感動されること間違い無しです。
この日の付け出しはチョイ辛の中華風揚げ出し豆腐でした。
この日のお勧めのお料理は大原シェフが前日のお休みの日に自分で採って来た下総産の新筍を使った『新筍と豚肉の香ばし炒め』(700円)です。
流石に前日自分で掘って来た新筍だけあって、とても美味しい逸品に仕上がっていました。
続いてはぷりっぷりの海老春巻き(この日は2本で600円)です。
お口直しに間引き蕪の中華風浅漬けです。
締めは大好物の排骨麺(780円)です。
久し振りに会うイケメンシェフの新中華と美人ママの優しいサービス、とても楽しい美味しい時間を過ごせました。