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でっかい肝、これ最高!右は塩、左はタレ
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希少部位「つなぎ」。心臓と肝をつなぐ筋の部分
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せせり
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鶏皮
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手羽先
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つくね
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みつせ鷄のレバーパテ
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大根のジャコ梅サラダ
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鶏のタタキ
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スープで食べる鶏茶漬け
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焼き玉子プリン
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久しぶりに焼き鳥が食べたい!と言ったら、友人が「レバーの美味しいお店があるよ」と教えてくれたお店です。
年末に予約をせずに行ったため、「予約の方が入っているので少し待っていただくことになってもよければ」というお断りがあり、承諾。
最初にそう言っていただけると待つのも苦になりません。結果そんなに待たなかったし。
1階の、焼き場をぐるりと囲む造りのカウンターに座り、まずは焼き物を。
・焼き鳥(手羽先、肝、鶏皮、せせり、つくね、つなぎ)
その他
・鶏のタタキ
・大根のジャコ梅サラダ
・みつせ鷄のレバーパテ
・スープで食べる鶏茶漬け
・焼き玉子プリン
を注文。
友人の言う通り、肝が絶品でした!
レバーって焼くと縮んでポクポクした食感になり、それが苦手な人も多いと思いますが、こちらのレバーは絶妙な半生加減。ふんわりと大きくて、食べごたえ十分です。
タレと塩と2種類ありますが、私はさっぱりとした塩が好きでした。
希少部位「つなぎ」は、心臓と肝をつなぐ筋の部分。鶏皮ともせせりとも違う、コリッとした食感です。
鶏のタタキは濃厚なごまだれと卵黄をつけて。生臭さの全くないタタキです。
みつせ鶏のレバーパテも絶品でした!カリカリに焼いたバゲットにレバーパテとママレードジャムをつけて食べるのですが、濃厚なパテと甘いジャムが意外な程によく合うんです。
これは絶対にまた食べたい一品です。
スープで食べる鶏茶漬けは、澄んだスープにわさびを溶かして食べます。
お腹いっぱいなのに、これがスルスルと入るから不思議(笑)
天井が高いからか焼き物をしていても煙たくなく、ジャズがかすかに流れる店内で食べる焼き鳥。
小倉駅からも近いし、サイドメニューも多く、女性に人気が出そうなお店だなと思いました。
ごちそうさまでした!