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せせり(ネック)
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箸置き
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ジェイコブス・クリーク わ スパークリング
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ジェイコブス・クリーク わ スパークリング
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お通し
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鶏のそぼろ味噌、もろみそ、辛味噌
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山崎 12年 ソーダ割り
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もものタタキ
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もものタタキ
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厚揚げ
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厚揚げ
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尾崎牛たたき
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尾崎牛たたき
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鳥居平今村 鳥居平ブラン キュヴェ・ヒデカ 2009
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白レバー
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ちょうちん
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ちょうちん
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鶏レバークリームコロッケ
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鶏レバークリームコロッケ
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こころのこり(はつもと)
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プロミス カ・マルカンダ ガヤ イタリア トスカーナ2013
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プロミス カ・マルカンダ ガヤ イタリア トスカーナ2013
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自家製つくね
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自家製つくね
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自家製つくね
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自家製つくね
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おまかせグリーンサラダ
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おまかせグリーンサラダ
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おまかせグリーンサラダ
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金針菜
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さいずり(器官)
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唐揚げ
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唐揚げ
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唐揚げ
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はつ
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ねぎ間
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そり
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背肝(腎臓)
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せせり(ネック)
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尾崎牛三角ばらの串焼き
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特製レモンサワー
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白湯スープ
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ゆったりとした白木のカウンター席。
久しぶりに美味しい~焼き鳥を食べて来ました。
骨董通り沿いにあるビルのB1F。
『焼き鳥平良(タイラ)』
白金、六本木にある「鮨鯛良」の姉妹店。
コースメニューもあるようですが、アラカルトで好きな物を。
っとは言っても、どれから頼んでいいか迷っちゃうので、
店長さんにおススメを幾つかお願いをして。
キレ味鋭く、コクのあるしっかりした鹿児島の芋焼酎、「刀」。
好きなんですよねぇ~これ。
日本酒、ワインと、ドリンク類も豊富に取り揃えてあります。
最初の乾杯は、シャープな泡で。
■ジェイコブス・クリーク わ スパークリング グラス
「和食」を引き立てるオーストラリア産のスパークリングワイン。
泡立ちが良く、ほんのり苦みの余韻を感じるライトな味わい。
お通しは、野菜スティック。
鶏肉は主に薩摩、比内、コーチンを使用。
塩、タレはお任せで、あとはテーブル上の味噌をお好みで。
鶏のそぼろ味噌、もろみそ、辛味噌。
■山崎12年ソーダ割り
■もものタタキ
もちもちしてて、皮目が芳ばしくて。
玉ねぎのスライスをつま替わりに、もみじおろしでさっぱりと。
■厚揚げ
ふんわりと仕上がった綿豆腐の厚揚げ。
ほんのりにがりを効かせて。
■尾崎牛たたき
サシの甘味、焼き目の芳ばしさ。
茗荷、かいわれ大根などの香味野菜と酸味のある醤油ベースのタレでさっぱりと。
焼き鳥屋さんでこんなハイレベルな牛肉が食べられるとは思いもしませんでした。
■鳥居平今村 鳥居平ブラン キュヴェ・ヒデカ 2009
ミネラル感と酸のバランスが良い、甲州種100%の辛口ワイン。
勝沼産のワインを置いている焼き鳥屋さん、多いですよね。
甲州種って焼き鳥に合うんでしょね。
昨年夏に勝沼ワイナリー巡りして来ましたよ。
■白レバー
クセがなく、コクのある白レバーを塩で。
■ちょうちん
弾力のある卵管、濃厚な黄身がとろ~りと。
さらっとしたタレを絡めながら。
■鶏レバークリームコロッケ
鶏レバーペーストと生クリームのキューブ状コロッケ。
表面サクッと、濃厚~&クリーミー。
■こころのこり(はつもと)
コリコリ、プリプリ、ジュ~シ~!!
■プロミスカ・マルカンダ ガヤイタリアトスカーナ2013
最近あまり飲まない赤ワインをちょっとだけ。
■自家製つくね
サクサクした食感が、蓮根かなぁ・・・?
温泉玉子につけながら。
■おまかせグリーンサラダ
さっぱりした酸味ドレッシング
つくね用の温泉玉子の残りをかけて。
これが結構合うんです。
いい箸休めに。
■金針菜
やわらかくて、ほど良い甘味と青味。
■さいずり(器官)
コリコリで、ジューシー!!
大好きなコレがメニューになくて、ブツブツ独り言言ってたら出来てきましたよー!!
■唐揚げ
山梨県美桜鶏のもも肉の唐揚げ。
衣少なめでサクッふわっとソフトな食感。
もっちりジューシーで上品な仕上がり。
肉汁がぁ~~!!
■はつ
大きなはつを塩で。
弾力のある噛み応え。
■ねぎ間
長ねぎがまたうまいんですよ。
■そり
腰の内側にあるピンポン玉大のお肉。
ギュっと引き締まった食感。
■背肝(腎臓)
刻みねぎとたれで。
レバーよりやや淡泊で複雑な食感。
■せせり(ネック)
やわらかくて、ジュ~シ~!!
焼き鳥で一番好きな部位。
■和牛
尾崎牛三角ばらの串焼き。
おろしポン酢でさっぱりと。
■特製レモンサワー
■白湯スープ
〆は、コラーゲンたっぷりのコクのある鶏スープで。
いやぁ~、美味しかった!!
鮮度抜群、希少部位もいろいと取り揃えてあって。
雰囲気も良いし、スタッフさんは面白いし。
味も場も楽しめる和みのある焼き鳥屋。
今度機会があったら、水炊き食べてみたいなぁ~。
※ブログ記事はこちらへ。
↓ ↓
http://ameblo.jp/kuishinbou33/entry-12148776223.html