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水炊き、鶏まぶし
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前菜 右上から ・いか明太 ・ゆば豆腐
左下から ・皮酢 ・蒸しどり葉わさび和え
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水炊き
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鶏まぶし
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手羽先焼き
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外観
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内観=1階カウンター
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生ビール
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水炊きは、つくね、もも肉が煮込まれた状態で登場。
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鍋用の野菜
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つくね
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もも肉
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つくね、もも肉
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水炊き
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多様なスパイスで味変を堪能
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鶏まぶし
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鶏まぶし 鶏スープがけ
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鶏まぶし 鶏スープがけ
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鶏まぶし 鶏スープがけ
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店名の「とりまぶし」と水炊き、合わせ技一本で、大人気のお店。「鶏まぶし」とは、櫃まぶしの鶏肉版。つまり、蒲焼き(パリパリに焼いた皮がメイン)に、出汁掛けご飯の2本出てで食べるNEO焼き鳥メシです。
この新料理をら店名に冠した、この店、2015年に開店以来、大人気のお店だそうです。
急な福岡旅でしたが、一週間に、カウンター席を2時間の制限付きで、辛うじて予約出来ました。ラッキー!
頂いたのは、梅コース。
◾️うめコース 5,000円
先ずは鶏肉や博多名物の前菜が四品。
・いか明太 ・ゆば豆腐
・皮酢 ・蒸しどり葉わさび和え
九州らしい、甘めの醤油に特長があります。
・焼き手羽
・博多水炊き
もも肉とつくねが最初から煮込まれた状態で供されます。鶏スープにはコラーゲンたっぷり。コリッと軟骨とか複雑ね味のつくねが極上!ポン酢でも、スープでも、色々楽しめます。
野菜をしっかり食べていると、これだけでお腹パンパン。
・とりまぶし
本名のご飯はバリエーションいっぱいのテーブルスパイスを使って、様々にアレンジ。
ごま、黒胡椒、七味・一味唐辛子…
・冷凍あまおう練乳掛け