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抱き身
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せせり
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特製生つくね
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ソリレス
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白レバー
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さえずり
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かしら
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もも
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鷄スープ
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炭火焼アスパラ
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ししとう串
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ポテトフライ
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コロナ禍で飲みに出る機会は激減しましたが、たまには夜の風に吹かれたくなります。
郡山市は「やきとりの街」と言われるほど焼鳥屋が多い街です。
こちらの店は焼鳥屋というよりは、炭火焼居酒屋というジャンルになるのでしょうか。
鳥取県のブランド鶏「大山鶏」を使用。
地元ブランドの伊達鶏と川俣シャモが主流の福島県において、「大山鶏」を扱う店は珍しいと思います。
店内は落ち着いた和モダンの空間。
少し前にリニューアルされたようです。
焼き鳥以外の一品料理もありますが、ここはやはり大山鶏の焼鳥でしょう。
希少部位はソリレス、白レバー、抱き身、さえずり、こころのこり、はらみ。
いつものように食べたい串を片っ端から注文。
・もも
・せせり
・白レバー
・ソリレス
・抱き身
・さえずり
・特製生つくね
伊達鶏に負けず劣らず美味しいと思います。
鮮度の良い素材を使用しているのが分かります。
素材が良いというのもありますが、焼き加減と塩の使い方が上手いと思います。
希少部位の中ではソリレス、抱き身が美味。
大山鶏の抱き身は初めて食しますね。
むね肉を皮で包んで焼き上げた串になります。
歯応えのある淡泊なむね肉。
そこにカリカリに焼かれた香ばしい皮の脂の旨味が絶妙に絡む。
〆は鶏スープ。
こってりではなく、すっきり淡麗な味わい。
連れが注文した「トリュフ大山鶏塩ラーメン」は期待はずれでしたが、ラーメン屋ではないですからね。
それにしても焼鳥は安く上がりますね。
ブランド鶏は1本単価が高いですが、5本食べたところで1,000〜1,500円ですからね。
郡山市の焼鳥屋を全て訪問したわけではありませんが、やきとりの街郡山で本当に旨い焼鳥屋は「むなかた屋」かこの店のどちらかになるでしょうね。
ただし、こちらの店は焼き担当が複数名いるようで、同じ串でも日によって味が大きく違いますね。
やきとりは焼き方が非常に重要です。