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名物のとり皮
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しぎ焼き(鶏ササミ わさび醤油)
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上ハツ
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とんそく塩焼き
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看板
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セセリねぎま
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セセリしそ
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ウズラのたまご(ウインナーのオマケ付き)
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厚揚げ
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炙り明太子
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海老
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俺のねぎま☆
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もろきゅう
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ヤングコーンのベーコン巻き
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俺のねぎま☆(その2)
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牛さがり
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トマトベーコン巻きチーズ
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レアささみ わさび醤油
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つくね(コリッとした軟骨入り)
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とり皮(その2)
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上ハツ(その2)
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豚バラ(厚みがあるタイプ)
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せせりねぎま(その2)
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なす 酢味噌
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なぜか日本酒と自家製ラッキョ食べ比べ(笑)
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〆のスープ(0円サービス)
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鳥肝(ねっとりとレアな仕上がり)
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牛たん
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ささみ(その2) 焼き具合はレア!ワサビをといた特製醤油でいただきます
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せせりねぎま(その3) 弾力のあるせせりと、少しトロミが出た白ねぎの歯応え!
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せせりしそ(その2) 脂が強めのせせりに青しそのサッパリ感。
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ヤングコーンのベーコンしそ巻き ヤングコーンのポリポリとした歯応えが好きです。
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オクラの豚肉巻き オクラって焼いてもおいしいんですね
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京生麩 桜の風味でモチモチの食感。酢味噌で。
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とり皮(その3) 皮を幾重にも串に巻きながら香ばしく焼いたもの。外はカリッ、中はプニュ!
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つくね(その2) ジューシー。玉ねぎ入りでハンバーグみたい。
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カウンター席
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ささみ(その3)
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とり肝刺し
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とり皮(その4)
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鳥肝
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ぼんぢり
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牛タン
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芋焼酎『クロシマビジン』
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つくね(その3)
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ささみ
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鳥肝
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芋焼酎『愛子』
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オクラ豚バラ巻き
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首皮
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ねぎま(せせり)
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手羽中
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うずらの玉子
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鳥皮
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ねぎの豚バラ巻き
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せせりスジあぶり焼
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新作!ささみマッシュルーム
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焼とり『Star』。
初代店主が福岡のほうで新店舗をやるということで、店名はそのままに、新たな店主に引き継がれました。
逆に、これまでは福岡の飲食で働いていた2代目店主。メニューは似ていますが、やはりオリジナルを目指しているようです。
色々いただきましたが、焼とりのメニュー数は少ないものの、おっ!と思うものもあります。
◆とりきも
かなりのレア。味付けはタレ。表面がうっすらとキレイに加熱されています。好みが別れるかもしれませんが、クセや苦味が少なく、甘みを感じます。
間に挟んだ玉ねぎも、あまり火が入ってないので、味がピリッときて、いいアクセント。
◆豚バラ
肉厚でジューシー。いい塩加減です。
◆とりかわ
Starのとりかわは、福岡で人気のグルグル巻き付けたものでしたが、2代目のは、皮を開いてパリパリに焼いた塩味のとりかわです。
皮って面白いなと改めて思いました。
◆トマトのベーコン巻き
珍しく、バジルソースがかかっていて、イタリアンな味。プチトマトが熱々なので注意。
◆手羽中焼き
串に刺さっており、骨なしで食べやすいです。もちろんのおいしさ。
◆レタス巻き
意外に厚めの豚バラ肉でレタスを巻いています。そのまま食べるとイマイチでしたが、ねりからしをつけるとピタリと来ました。レタスがもう少しシャキシャキでもいいかなと。
2代目の店主は、パッと見、武骨な感じの男性で、Starにはお客さんとして来られていたとのこと。
ただ、少しずつノリの良さも出てきているようです。初代の接客のインパクトが強いので、正直、苦戦するとは思いますが。
初代もオープン時から、色々な串を試行錯誤してお店づくりをしていました。2代目も、また、色々な串を試して、さらにオリジナリティを出してもらえるといいなと。
ご馳走さまでした。