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前菜 レバーペーストのブリュレバゲット添え
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ムネ肉
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砂肝
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鶉の卵
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蒸し鶏(高坂鶏?)
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手羽先
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ムネ肉のたたき風ポン酢と共に
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お野菜(串で焼いた長ネギと椎茸入り)
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ぼんぼち山椒風味
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レバー(タレ)
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つくねとキンカン
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鶏そば
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人肌のほうじ茶
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ドリンクメニュー
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シャンパンメニュー
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ワインメニュー
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ワインメニュー
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ワインメニュー
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ワインメニュー
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内観
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内観
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焼き場
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焼き場
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紀州備長炭
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領収書
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外観
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まずこちらは税別8,000円のコースのみになります。
サービス料はなしです。
予約は前月のお店の最初の営業日の11:00~17:00の間から翌月の予約がスタートします。
時間ですが2部制になっており18:00~と20:30~となっていますが18:00のの1部は常連さんが抑えていて2回転目の20:30~しかほぼ取れません。
そして、当日の12:00~14:00の間にお店から確認の電話があります。
使用している鶏は比内地鶏で一品料理に限り高坂鶏を使う事もある様です。
[私は焼鳥、鰻、焼き肉等の食材に直火を入れる料理は炭火焼きではないと食べません。
無論、ガスバーナーでの炙りも同等です。
ガス焼きですとガスの香りが付いてしまい折角の食材も意味を持ちません。
なので必ずお店に訪れる際には電話してガスなのか炭なのか確認します。
ガス焼きのお店には行きません。
炭火の中でも白炭と呼ばれるウバメガシである備長炭がやはりベストです。
炭火の遠赤外線効果、炭に落ちる肉汁やタレの戻り煙により香りが増し香ばしく本来の味が頂けます。]
こちらは紀州備長炭焼きと確認済みです。
以下、食べた料理ですが基本手に岩塩です。
●前菜 レバーペーストのブリュレバゲット添え
●ムネ肉
●砂肝
●鶉の卵
●蒸し鶏(高坂鶏?)
●手羽先
●ムネ肉のたたき風ポン酢と共に
●お野菜(串で焼いた長ネギと椎茸入り)
●ぼんぼち山椒風味
●レバー(タレ)
●つくねとキンカン
●鶏そば
以上ですが比内地鶏、紀州備長炭、岩塩を使用しスペックは最上なのに感動が薄く量的に物足りなく串焼きが少なく飲ませる為なのかペースが遅いのが欠点です。
料金は税別8,000円で安いと思いますが例えば12,000円のコースを別に設定し選択出来てもっと多くの部位を串焼きを堪能したいのが本音です。
このコースだと個人差はありますが女性向けか飲んべの方の為の構成にしか思えません。
味は旨く高スペックなのに勿体ないです。