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もも肉のネギ巻き
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坂田大将
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つくね
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看板
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白肝 白レバー
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ときのジュース
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おぼろ豆腐ピーナツもやし オリーブオイル
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胸肉の昆布〆
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本日の串
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紫の品種のダイコンを串置に
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最後に料理します
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ももにくのタタキ◎ 感動の美味しさ
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ムネ肉のねぎま
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香ばしさと肉印の旨みがすごい
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ササミ 柚月
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スネ肉だきみ
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鶏出汁の茶碗蒸し 梶山農場のハーブ使用
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つくね塩焼き 最後に藁で燻して香りをつける◎
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銀杏
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もも肉のネギ巻き
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ムネ肉の漬け握り
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手羽先
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大黒しめじ
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皮
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追加 ソリ万願寺とうがらし
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追加 白レバー◎ 驚きの食感
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鶏スープ
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〆の親子丼
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旨みとタレを吸った置き大根を焼いて頂く
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カキとシャインマスカット
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地下鉄 京都市役所前駅から徒歩3分
京都駅からタクシーで10分ぐらいです
---焼鳥 京都橘はこんなお店---
▫︎幻の地鶏とも言われる"高坂鶏"を使用
▫︎無菌飼育の新鮮な高坂鳥はレアな火入れ最高
▫︎和を貴重とした広々としたカウンター席
◼︎高坂鳥おまかせフルコース ¥13.200
高坂鶏
丹波にある"高坂鳥農園"で飼育されている
全国的にも使えるお店がかなり限られており
生産地の京都でも滅多に食べる事が出来ない事から
幻の地鶏とも呼ばれるプレミアムな地鶏
坂田大将
長年のお寿司の世界におられた坂田大将
最高峰の地鶏とも呼ばれる京都 高坂鶏に出会い
その衝撃から焼き鳥屋さんに転身
2021年11月京都橘にて新しい挑戦のはじまり
0からのスタート故に止まる事のない探究心
もっと美味しく、まだ上に、
そんな真摯な想いがひしひし伝わって来ます
女将さんも人柄が良く
1人だった私に気を遣って
気さくに話しかけて下さいました
割烹着での海外ゲストに英語で接客
見ていてかっこ良かったです
火入れ
生でも食べられる無菌鳥なので
火入れはレア
外側をカリッと中はジュワーっと旨みが溢れます
この火入れ加減がたまらなく好みでした!
最高の逸品
▫︎ムネ肉のタタキ
最高の一串
胸肉の中にネギを巻いた八幡巻き"のよう
▫︎もも肉のねぎ巻き
この二品が感動の美味しさでした
雰囲気も、お料理も、皆様のお人柄も素晴らしく
また必ず再訪したいお店が見つかりました
ご馳走さまでした。