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この日の焼鳥
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カウンター席から
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サッポロ 赤星 瓶
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【付き出し】花わさびとそぼろ湯葉の餡かけ
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【付き出し】花わさびとそぼろ湯葉の餡かけ
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【刺身】白肝
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【刺身】むね肉の昆布〆
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【刺身】白肝
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むね肉のたたき
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むね肉のたたき
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焼鳥の台に使われる赤蕪
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【箸休め】鬼おろし
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むね肉のねぎま
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むね肉のねぎま
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農口尚彦研究所 純米 無濾過生原酒
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ささみ・梅肉のせ
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ささみ・梅肉のせ
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すね肉・抱き身
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すね肉・抱き身
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鶏出汁の茶碗蒸し
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鶏出汁の茶碗蒸し
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鶏出汁の茶碗蒸し
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福岡の蕾菜・鶏味噌のせ
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福岡の蕾菜・鶏味噌のせ
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白肝のレバーパテ・ピクルス添え
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白肝のレバーパテ・ピクルス添え
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つくね塩焼
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つくね塩焼
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内腿・麹味噌
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内腿・麹味噌
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むね肉漬けの握り・キャビアのせ
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むね肉漬けの握り・キャビアのせ
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紅はるか(40日熟成)・甘太くん
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紅はるか(40日熟成)・甘太くん
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手羽先
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手羽先
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手羽先
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背肝
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背肝
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黒舞茸の土鍋御飯
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白肝
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白肝
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漬物
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鶏出汁のスープ
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黒舞茸の土鍋御飯
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黒舞茸の土鍋御飯
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黒舞茸の土鍋御飯
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焼鳥の台にしていた赤蕪
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黒舞茸の土鍋御飯
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黒舞茸の土鍋御飯
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宮崎の金柑とあまおうの盛合せ
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宮崎の金柑とあまおうの盛合せ
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ドリンクメニュー
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ドリンクメニュー
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ビル1階のアプローチ…この先の左側にエレベーターあり
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ビルの外観
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2024年2月_土曜日の17:00で予約して初訪問。
コチラの「焼鳥 京都橘」さんは、無菌鶏の「高坂鶏」のみを使ったコース1本で勝負する焼鳥店。
開店してから僅か2年ちょっとですが、既に食べログの焼鳥百名店にも名を連ねており、気になっていたお店です。
京都市役所前駅から北西に数分歩いた、新しい整ったビルの地下1階にお店はあり、店内はL字型カウンター席のみで、落ち着いた上質な空間♪
大将をはじめ、お店の方々の接客は、とても丁寧。大将は、柔らかい応対で、初めての方でも変な緊張感が無く過ごせます♪
他のお客さんも揃い、
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◇「高坂鶏」お任せフルコース:13,200円(税・サービス料込)
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がスタート。
焼き上がった焼鳥を置く陶器の台には、表面を細かくカットした赤蕪がセットされました。
この上に焼鳥を置く事で、焼鳥の余分な脂を染み込ませて、焼鳥の撮影時の映えにも良くなり、最後に焼鳥の旨味が染み込んだ赤蕪まで頂くという、一石二鳥なスタイル。
この日頂いたモノ(◉ドリンク、◇一品他、■焼鳥)は、
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◉サッポロ 赤星 瓶:880円
◇【付き出し】花わさびとそぼろ湯葉の餡かけ
◇【刺身】白肝
◇【刺身】むね肉の昆布〆
◇むね肉のたたき
◇【箸休め】鬼おろし
■むね肉のねぎま
◉農口尚彦研究所 純米 無濾過生原酒:1,980円
■ささみ・梅肉のせ
■すね肉・抱き身
◇鶏出汁の茶碗蒸し・梶谷農園さんのハーブ・静岡県産きらめきトマト
■福岡の蕾菜・鶏味噌のせ
◇白肝のレバーパテ・ピクルス添え
■つくね塩焼・藁で香り付け
■内腿・麹味噌
◇むね肉漬けの握り・キャビアのせ
◇焼き野菜・紅はるか(40日熟成)・甘太くん
■手羽先
■背肝
■【追加】白肝:550円
◇鶏出汁のスープ
◇黒舞茸の土鍋御飯、漬物
◇焼鳥の台にしていた赤蕪
◇宮崎の金柑とあまおうの盛合せ
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で、「高坂鶏」という素材のクオリティと、大将の焼きが合わさり、至高の焼鳥コースを堪能!
想像以上に満足しました♪ご馳走様でした!