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串かつ屋 to 串かつ屋 で呑み直し
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新食感の“砂ズリ” と ほっこり旨い “鱧”
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海老・串カツ・フグ 私的に最強コンビ
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剥きたて海老は、間違いなく食感最高!!
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オレンジジュースと乾杯
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定番観光ショット
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出来立てアツアツ牡蠣 たっぷりソースにダイブ
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ぷりぷり海老とシイタケ
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飲み物棚 昔の新世界的情緒
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大阪人しか理解できない 紅しょうが
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こまめな温度調節とゆさぶり
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大将お勧めの 鳥からあげ は塩で !!
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五珠そろばんも現役活躍中
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あっと言う間に・・・
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昔ながらの雰囲気
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小生の知る限り…
お店を休業してもう半年近くなるでしょうか⁇
待望の “やっこ” さん Come Backであります
お昼時を外しても今日は土曜日
空腹を忘れる様に無心に並びます(←約45分待った)
ここの串カツの良さは、パンチ力のある油味に衣の味(←油にはヘッドが使われている情報)
さらっとしたソースも、他店と違い僅かにとろみもある
もちろんこの時期
一発目から “牡蠣” ですよ~
およそ1分の揚げ妙技で閉じ込められた牡蠣エキスのうま味(←他の素材もほぼ1分)
たっぷりくゆらしたソースが、じわじわっと衣に染み込む
流行る気持ちを抑えて粗熱を癒す(←やけど危険度No.1)
見事に旨い~…
お店の再開を実感する美味さでもあります
勢いに乗ってbeerも進み、気が付けば十数本の満足感
今回初めて頼んだ “茄子” も
繊維がとろけた新感覚な味で妙に旨い
体調を崩された店主も
これからは、無理せず続けていってもらいたいものです
どうもご馳走様
帰ってきた酔っ払いで、ごめんなさい(笑)
>BB