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ハタハタ丸干し
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入口すぐには焼き網
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ひもの屋
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サバ三昧
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意外にナイフとフォークで食ってたりして
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きびなご一夜干し
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タタキ鷄
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お通しはお好きなのをどーぞと
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とりあえず4人で先に。食べログ的光景なのでたまにやってみた
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純金サワー。おれ
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冷やしトマト。焼き物じゃないぞ
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炙りステーキ。
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あいつ、こいつ、おれ。のウインナーたち
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ベーコン焼き?そのまんまだな
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この日、すべて純金サワーで押し通す
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焼きおにぎり
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銀鮭
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きっともっともっと頼んだ
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僕には25年来の仲間が8人居て…まあそんな話はどうでもいいんだろうけどさ
世の中に溢れかえってるだろーし
食べログにお友達日記なんかサラサラ書く気ない
で、今宵は6人で集合すんべーと。
今日は川崎集合。とりあえず、「バーベキューでもう焼くものが無いからと自分のお尻を焼いちゃったヤツ」の案内でここ。
「ひもの屋」
干物メイン居酒屋
先に書いちゃうと、ここきちんと干物メインでした
炙り屋と書いても炙りより普通の居酒屋メニューが多いトコもあるからね
とにかく入口から入るとすぐにある焼き網
もちろんちゃんと炭がおきていて、焼き物受け入れ体制ばっちし。カモーン状態
仲間内の飲み会だから、注文なんかぐっちゃぐちゃ。オマケに財布も共有だから、誰かが払うだろと後先考えないけど、しっかり記憶
これが出来なきゃ書く必要無し
●サバ三昧
●はたはた丸干し
●きびなご一夜干し
などなど
サバ三昧。ミリン干し、灰干し、伴助サバ
福島小名浜の超有名干物プロショップ
「伴助干物」
銀座にも「銀座伴助」がある高級ブランド干物のサバが、入り混じったこの三種盛り
55年の歴史。魚醤を隠し味に、脂は程良く、カタチ、色にも熟練工の目を入れた干物店
伴助サバの脂のうまいことうまいこと。いうだけあるもんなんだな。焼き加減なんかもお世辞抜きで上手いね
やっぱ磯丸みたいな自焼きより店焼きだよな
ハタハタ、きびなご。この辺りの表面はキリっと、中身はふわっとな感じは、炉端焼を思い出す。
やっぱ炭の力ってすっげー
全般何食べても旨かった
干物の種類とその焼き加減の良さ
ちゅーと半端な干物居酒屋じゃないのね
散々食って1人4000円かな
納得、納得
あ!焼きおにぎりだけイマイチ
味噌、焦がさないようにビビりすぎでしょっぺー