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ハツ
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ちょうちん
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せせり
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やげん
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血肝
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皮
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手羽
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つくね
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席料(@500円+税)代わりのお通し2種
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ちょうちん
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ちょうちん、黄身はトロトロ
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皮ポン酢
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手羽の食べ方①まず裏返します
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手羽の食べ方②左の骨を抜きます
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手羽の食べ方③串2本抜いたら出来上がり
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椎茸
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小玉葱
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安納芋
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鳥スープ
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熟撰樽生500円+税
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正雪ぬる燗
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九平次純米吟醸900円+税
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15年2月オープンの若夫婦で切り盛りする焼き鳥屋。
千歳烏山南口、堀田牛肉店、ワインバー烏楠の向かい、ピッツェリアDinoの隣。
2週前に電話予約。
予約で思うが、ここでもそうだが、営業間もない忙しい時間帯に電話する人がとっても多い。
できれば、営業前、終業前に連絡するのがいいと思ってる。今回も夕方4時過ぎに予約を取った。
お店はカウンター席のみ。BGMはない。先客はカップルひと組。
ここでストップというおまかせコースもあるようだが、こちらはアラカルトで注文することに。
まずは生ビールを注文。続いて焼き鳥メニューも2本ずつ注文。
布おしぼり、席料(@500円+税)がわりの2つのお通し、胡瓜とカブの糠漬け、ウズラ卵の黄身を落とした大根おろし。
ビールが届き、乾杯。
この日頼んだ料理とその順番(鳥スープとイチゴは頼まずとも出てきた)。
ハツ、ちょうちん、鶏皮ポン酢、せせり、やげん、血肝、椎茸、皮、小玉葱、手羽、つくね、鳥スープ(お店から)、安納芋、イチゴ(お店から)、お茶。
最初にハツが出てきたのはうれしい。
ほのかな塩味でジューシー、これは期待できそうである。
酒はこの後、私はビールをもう一杯、彼女は静岡の日本酒正雪をぬる燗で、後で私も日本酒に合流。
徳利を何本もおかわりした後、九平次を冷やでそれぞれ一杯。これでお勘定は13,700円だったからまずまずリーズナブル。
ちょうちんはちょっとビックリ、黄身が固まらずトロトロ、口中ではじけ幸せな気分♪
せせりは期待通りとってもジューシー。
店主は京都出身、奥様は大阪出身、東京の人に合わせる塩加減が難しいという。
西の我々には塩控えめの丁度いい加減。
やげんは鶏軟骨である。いい歯ごたえで肉もたっぷり。
血肝(レバー)はふわふわの仕上がりで美味い。この辺りで店内はほぼ満席で店主夫婦は忙しい。
椎茸から塩が強くなってしまった。
うーんなるほど、この辺りで悩んでるわけだ。
肉はジューシーでとっても旨いが、塩加減、塩梅はやはり繊細。
野菜も美味い。椎茸はジューシーだっただけに塩が残念、小タマネギはホクホク熱々、甘い。
安納芋は想像通り甘みたっぷり。
まだまだお若いのでどんどん悩んで精進してもらいたい。
聞くと千葉県市川市本八幡で修行とのこと。
お店は教えてもらえなかったが、料理内容から「鳥正」のようである。
http://tabelog.com/chiba/A1202/A120202/12007798/
お客は既にいっぱいついているようだ、奢らず日々精進してほしい佳店である。