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外観
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店内
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カウンターのセッティング
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芋焼酎蔵の師魂 The Orangのソーダ割り、鹿児島県日置市の小正醸造
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鳥刺身は胸肉、付け合わせはペリーラ(大葉のベビーリーフ)、薬味は黄身酢、甘口の九州の醤油
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たたきは雄の近江シャモのモモ肉、皮、薬味は塩とわさび
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冷酒は超久超辛口純米、和歌山県海南市中野BC
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ずり
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ネック
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セルバチコ
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丸ハツ
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福寿純米大吟醸原酒、兵庫県神戸市、神戸酒心館
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近江シャモの胸、もも、せせり
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抱き身
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生野菜、トマトは北海道の北の極み、泉州の水ナス、トマトとナスはオリーブオイルで、静岡産の生落花生塩ゆで
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近江シャモのレバー、右が雌、左が雄
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八代オクラ
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肩肉、辛味噌
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まんさくの花 巡米70-雄町、秋田県横手市、日の丸醸造
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ねぎま、雌のモモ肉
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シャモ塩ラーメン
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水餅と小豆
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土曜日の夜は、近江シャモを食べられると聞いて
こちらにおじゃまです。お店のHPから予約しました。
焼鳥専門店はほとんど経験がなかったのですが、
根津の照隅さんにお伺いしてから焼鳥に注目です。
お店は円形のカウンター6席、バーのような雰囲気で
おしゃれな店内です。
店主に聞くと、この場所は昔から焼鳥屋が何軒か
続いており、自分の店は4月にオープンし、
川中の近江しゃもを中心におまかせコースのみで、
雄,雌の両方を提供とのこと。
京都のひいらぎ亭に行けなかったので楽しみです
最初のドリンクは、いつものように芋焼酎のソーダ割り
焼酎は蔵の師魂 The Orang、鹿児島県日置市の小正醸造
鳥刺身は胸肉、薬味は黄身酢、甘口の九州の醤油
付け合わせはペリーラ(大葉のベビーリーフ)
たたきは雄の近江シャモのモモ肉、皮
薬味は塩とわさび
冷酒は超久超辛口純米、和歌山県海南市の中野BC
串、ずり
串、ネック
サラダは、セルバチコ、爽やかな辛みや苦味があり、
脂をさっぱりさせてくれます。
串、丸ハツ
冷酒は福寿純米大吟醸原酒、兵庫県神戸市、神戸酒心館
串、かしわ、近江シャモの胸、もも、せせり
串、抱き身
生野菜は、トマトは北海道の北の極、泉州の水ナス、
静岡産の生落花生塩ゆで
串、近江シャモのレバー、上(左)が雄、下(右)が雌
串、やき野菜は八代オクラ、豊岡の伝統野菜で、
普通オクラは五角形だが、8角以上あり、肉厚で
粘りが強いのが特徴で、大きくなっても筋張らず、
身も大きな種も柔らかい
串、肩肉、辛味噌
冷酒はまんさくの花巡米70雄町、秋田県横手市日の丸醸造
串、ねぎまは、モモ肉、雌
食事はシャモ塩ラーメン
デザートは寒天と和三盆で作った水餅と小豆
ごちそうさまでした。