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外観
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内観
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内観
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内観
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メニュー
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メニュー
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レモンサワー
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もつ煮込み
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芝えびと色々きのこのぐつぐつ煮
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にんにくのオイル煮
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焼きチーズカレー
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レバー
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シロ、タン
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バラ
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ナンコツ、てっぽう
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つくね、コブクロ
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【2】メニュー
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【2】メニュー
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【2】季節野菜のバーニャカウダ
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【2】殻付きカキのガーリック焼き
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【3】メニュー(2015.9.28)
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【3】メニュー(2015.9.28)
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【3】メニュー(2015.9.28)
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【3】もつ煮込み
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【3】きゃべつみそ
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【3】鳥レバーパテ バケット付
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【3】しろ、てっぽう
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【3】がつ、白コロホルモン
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【3】はつ
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【3】れば
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【3】かしら
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【3】たんした
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【4】メニュー(2015.10.22)
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【4】季節野菜のバーニャカウだ
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【4】パテドカンパーニュ
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【4】鳥レバーペスト バケット付
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【4】きゃべつみそ
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【4】しろ、がつ
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【4】自家製つくね
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【4】白コロホルモン
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【4】はつ、たん、れば
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
ひたなと言えば、大山のひなた。
それが私の中の定番でした。かれこれ１０回以上行ってます。
今回は敢えて趣向を替え、上板橋のひなたに行きました。初めてでした。
行った理由は簡単。大山と同じなのかな？ という疑念を含んだ期待感。それだけ。
結果的に味は大山のひなたと同じ。いつものあの安定な高CPの味でした。
違ったのは店の造りと雰囲気ですかね。
大山と比べてこちらの店は小さいです。あと客層も比較的年齢高め。なので余計に大人しい感じ。一方で大山は比較的店が広く、客層も20代～30代くらいがメインゾーンなのでガヤガヤ騒々しいです。同じグループ店にも関わらず対照的な感じです。大山に慣れている私からすれば、妙にその佇まいが新鮮に映りました。ま、それはそれで雰囲気として味わい深いし、好きですね。
私の味基準は秋元屋なのですが、その系列である大山のひなたには原点回帰という意味も兼ねて何度もリピートしています。大変お世話になっています。今回のお店も、ちょっと遠いけど、たまに訪れてみようと思いました。
各料理の講評はしません。
ぜひこの店なり、大山店なり足を運んで実際に食べてみてください。
それが一番。
焼きとん界でCPの高い店とはどういうものか、どうぞご賞味あれ。
あ、でもお薦めは何かと言えば「にんにくのオイル煮」です。焼きとんじゃなくて申し訳ないのですが、これが一番好き。ただし、翌日はオナラがしばらく止まらないし、口臭並びに体臭がキツくなる場合があるので要注意。
以上です。
ー・ー・ー・ー・ー・ー・ー・ー・ー・ー・ー・ー・ー・ー・―
【2015年3月1日 2回目の訪問】
メニュー表が変わっていましたね。何度か通わないとなかなか気付かないもんです。
今頃になってやっと気付いたんですが、他店と比べて煮込みはメッチャ量が少ないと思います。CPが高い店だと思っていましたが、この量で他店とほぼ同じ価格帯で出すのはちょっとどうかな、と思います。
ま、それをいうなら埼玉屋もそうですけどね。昨年末の訪問時に気付いたんですが、あそこの煮込みは750円。ひなたよりも量がすくなくて2倍近くの値段を取ります。冗談だろ、と思われますが、あそこは良い素材を使っています。豚のモツではなく、かなり高級な牛肉を使用しているそうです。なのであの値段。まぁ、それでも、う～ん…と思い初めているこの頃です。