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2019/7/12 鶏のスープ
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2019/7/12 前菜5種
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2019/7/12 モナカの具 サーモンとイクラ
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2019/7/12 レバームースのキャラメリゼ
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2019/7/12 レバームースをパンに付けて
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2019/7/12 グリーンアスパラの茶碗蒸し
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2019/7/12 これはグリーン！
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2019/7/12 グリーンアスパラが美味い！
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2019/7/12 鶏ササミの磯辺巻き
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2019/7/12 鶏モモ肉
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2019/7/12 鶏モモのアップ♪♪♪
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2019/7/12 水茄子と加賀太胡瓜のサラダ
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2019/7/12 加賀太胡瓜のアップ♪♪♪
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2019/7/12 ハツ
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2019/7/12 ハツのアップ♪♪♪
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2019/7/12 レバー 唯一のタレ
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2019/7/12 レバーを持ち上げて！
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2019/7/12 大根おろしで口直し
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2019/7/12 せせり
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2019/7/12 万願寺唐辛子の炭火焼
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2019/7/12 手羽中の素揚げと若鶏のおから揚げ
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2019/7/12 手羽中素揚げ
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2019/7/12 ふりそで
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2019/7/12 つくね
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2019/7/12 つくねのアップ♪♪♪中に軟骨入ってるから、コリコリ〜〜
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2019/7/12 スカモルツァチーズ焼き
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2019/7/12 リフトアップ♪♪♪
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2019/7/12 締めの鶏そぼろと漬けキンカンの卵かけごはん
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2019/7/12 プチッとする漬けキンカン
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2019/7/12 そぼろ〜〜
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2019/7/12 鶏出汁ラーメン
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2019/7/12 麺リフトアップ♪♪♪
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2019/7/12 ゆずそるべ
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2019/7/12 ゆずそるべのリフトアップ♪♪♪
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2019/7/12 シャンパンはアンリオ・スーヴェラン グラス1,400円
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2019/7/12 乾杯〜〜
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2019/7/12 白ワイングラスで。680円
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2019/7/12 赤ワイングラスで。キャンティクラシコ 800円
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2019/7/12 国産の塩尻マスカットベーリーAをグラスで。980円
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2019/7/12 赤ワイングラスで。 680円
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2019/7/12 これは。。。ぶどうジュース
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2019/7/12 上がり お茶
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2019/7/12 お好みでお供の3点
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2019/7/12 お品書き
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2019/7/12 シャンパングラスで〜〜
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2019/7/12 白ワインメニュー
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2019/7/12 赤ワインメニュー
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2019/7/12 赤ワインメニュー
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2019/7/12 テーブルセッティング
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2019/7/12 看板
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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
全国で活躍するレビュアー
飲食店専門の求人サイト
2019/7/12 友人から新橋に鶏料理の美味しいお店が出来たので行こう、とお誘いがあった。
調べてみると、1ヶ月前にオープンした模様。既に本店さんがある。おっ、行灯の看板があり、地下への階段を降りる。
店内は、カウンターが広がり（先客あり、撮影出来ず）、奥にある個室へ案内された。
卓上に本日のお品書き。これは有難い。
スタートはシャンパンから。グラスで出しているなんて素晴らしい。
鶏のスープは出汁がよく出ている。5種盛りは右手前。。ホタテとウニは、一口で行くにはもったいない。
サーモンといくらのモナカは、脂の乗ってるサーモンにいくらのマッチング、旨し！
トマトのピクルスは、今まで食べた事ない味わい。
レバームースのキャラメリゼは、これは後からパンが出てくるので塗った、濃厚でこれだけでワインが一杯飲めちゃう。
グリーンアスパラの茶碗蒸し、こりゃなんでしょう、と見たまんま、グリーンアスパラが乗っている。
滑らかなグリーンな味わいが美味しい。冷製なので、これからの季節にぴったり。
焼きはこれから。ササミの磯辺焼きは出汁が効いている。
鶏モモ肉は山椒で味変を楽しむ。鶏ハツは濃厚な味わい。ここまで深い鶏ハツは珍しい。
小さめなポーションと思いきや、お腹に溜まっていく。山椒、黒七味、一味の配置もあり、味の変化も楽しめる。
唯一のタレ、レバー焼き。その後に出てきたおろしでお口をリフレッシュ。お替りもOK。
せせりは脂ギッシュな味わい、柔らかい。ふりそではミョウガのマッチングがよい。
つくねはコリコリと軟骨入りで、味の変化が楽しめる。
スカモルツァチーズと続くが、これは食後のチーズを意味したモノかと納得した。
締めのご飯に、鶏ラーメンは鶏出汁たっぷりの味わい。鶏そぼろは、卵がど〜んと乗っていた。
キンカンと卵かけご飯という不思議な融合も味わった。どれも特徴のある締めのご飯であった。
ゆずそるべで締めた訳だが、全体的にバランス良く、これだけ焼くのにほとんど待つ事なく流れていた事は感心した。
ワインのラインナップも鶏料理に合わせたのだと思うが、バランスの良い品揃えに今後に期待したい。
ご馳走さまでした。