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乾杯
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うどん肉玉
ハラペーニョを掛けているところ
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うどん肉玉ハラペーニョ掛け
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コテで切り分けたお好み焼き
ハラペーニョも掬っている
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そばを茹でる寸銅
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そばをほぐす
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茹でた麺をあげる
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鉄板で炒める
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うどんをほぐす
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今週は二黄卵が手に入らなかったそうです。
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コテで押す
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コテ ジュー
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サルサソース
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厨房
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逆L字型の鉄板の一方向
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トルティーヤチップス
サルサソースを掛けても好みではない
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チキンファヒター
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トルティーヤ
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少し鉄板で焼いて
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チキンファヒターを巻いてサルサソースを掛ける
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トルティーヤチップスにもサルサソースを
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チョリソーソーセージ
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外観
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看板
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まどすべてに描いた字
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入口に貼った可能なカード
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メニュー
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メニュー
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メニュー
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メニュー
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4人が揃って月曜日の19:00前の到着ですが待たされます。
鉄板焼きの肉はありきたりだが、中央アメリカ料理が異色です。
チキン ファヒター
鶏肉、玉ねぎ、ピーマン
(トルティーヤで巻いて)クレープのラップサンドイメージ
チョリソーソーセージ(鉄板焼き)
トルティーヤチップス(タコスイメージ)
を2人前ずつ。
頼んでおきます。
それぞれサルサソースにつけたら美味しいです。
お好み焼きは、そばはいその製麺、ソースはオタフクです。
ソースが、ミツワだったころは知らないそうです。
明るい店主は、1995年に来日して2000年に開業しています。
調味料は、ワカコ酒の新久千映さんの著書によると缶入りの塩、オニオンパウダー、カツオ粉です。
今週は、二黄卵が手に入らないそうです。
私は、今回いつものようにうどん肉玉ですがハラペーニョトッピングです。
美味い!
修業した熊本県に行ったあ味(麺屋一以前にありましたラーメン店)後廃業や、安佐南区のやまさ家の話しをします。
たくさんの人気店になった弟子がいます。
これから弟子の店にも行くでしょうがこちらが基本の味なんでしょう。
p.s.こちらは、土日休みなのですが敬虔なクリスチャンゆえ安息日の日曜日は礼拝をされているそうです。
土曜日は、回転が悪く長居をする客が多いから待ち客に気兼ねするからだそうです。