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特製たん塩(1029円)
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特製たん塩(1029円) ※焼き状態
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ときわカルビ(819円)
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ときわカルビ(819円) ※焼き状態
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和牛上ハラミ(1,029円)
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和牛上ハラミ(1,029円) ※焼き状態
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仙台・牛テール焼(1,029円)
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仙台・牛テール焼(1,029円) ※焼き状態
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和牛とも三角(1554円)
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和牛とも三角(1554円) ※焼き状態
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カルビ(609円)
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カルビ(609円) ※焼き状態
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中落ちカルビ(609円)
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中落ちカルビ(609円) ※焼き状態
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特選ときわ亭カルビ(1,134円)
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特選ときわ亭カルビ(1,134円) ※焼き状態
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ハラミ(609円)
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ハラミ(609円) ※焼き状態
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塩ハラミ(609円)
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塩ハラミ(609円) ※焼き状態
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黒毛和牛ロース(924円)
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黒毛和牛ロース(924円) ※焼き状態
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イベリコ豚(840円)
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イベリコ豚(840円) ※焼き状態
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志波姫豚ロース(840円)
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志波姫豚ロース(840円) ※焼き状態
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志波姫豚バラ(840円)
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志波姫豚バラ(840円) ※焼き状態
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鶏マタギ焼き(504円)
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鶏マタギ焼き(504円) ※焼き状態
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若鶏のハラミ(504円)
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若鶏のハラミ(504円) ※焼き状態
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韓国のり(158円)
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冷しトマト(294円)
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もろきゅう(294円)
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キムチ盛り合せ(504円)
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ドリンクメニュー
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ロースター
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仙台を中心に約20店(一関に1店有)ある焼肉チェーンですが、久しぶりにいろいろと食べたので、その結果を投稿します。
当日は19時頃お店に行きましたが、店内は手前にカウンターとテーブル席、奥に小上がりがある作りとなっています。当日は5人で行ったので、小上がり案内されました。たまたま仕切りがあるところだったこともあり、ロースターのライトを付けないと薄暗く、気持ち的にどんよりしてしまう感じです(このあとは全くそんなことを感じさせません、火祭りです)。
メニューを見て、いろいろ食べたいということで、待つことを考慮してキムチの盛り合わせと韓国のりを頼み、ビールを飲みながら、肉の登場を待ちます。
やはり最初のオーダーは牛肉からです。まずは特製タン塩からスタートとしてカルビやハラミをいただきましたが、やはり高い肉ほど柔らかく、しかし普通のカルビだからといって硬いことはありません。すべての肉に下味が付いているので、たれなしで全く問題ありません。軽く焼いてはドンドン食べ進んでいきます。その間ビールもドンドン飲んでいます。ハラミは横隔膜なので歯ごたえはありますが、程よくほぐれていきます。
牛肉の1回目がなくなり、次は豚肉へ移ります。イベリコ豚、志波姫豚のロースとバラをオーダーしましたが、焼き始めると脂が垂れ、ロースターに火柱が立ちます。きれいに焼けて食べると豚本来の脂の旨みと肉の味が広がります。
※補足:志波姫豚ロースにのみ別たれが付いていて、ごま油がベースとなったたれで風味が増します。
豚肉がなくなり、次は鶏肉へ。鶏マタギ焼きと若鶏のハラミ(1羽から数グラムしか取れないそうです、ホント?!)を頼みましたが、どちらも歯ごたえやプリプリ感があります。これも下味が付いているので、そのままドンドンいけます。
下味を付けると肉が硬くなりますが、多分揉み込んでいるので、肉が締まって硬くならないんだと思います。
次に牛肉の2回目、店名が付いているときわカルビ、和牛上ハラミ、仙台牛テール焼き、和牛とも三角(牛一頭から2kgしか取れないようです)をオーダー。さすがにメニューのトップに並ぶ牛肉だけに柔らかく、味わい深いです。
ここまですべての肉を一気に強火で焼いて、肉汁を閉じ込め、食べる分だけを焼くという「肉を楽しむ」というに相応しい食べ方で約2時間。途中、お口直しにもろきゅうと冷しトマトを頼んでいますが、基本的に肉とビールオンリーです。ビールもピッチャーで運んでくれたので、ロスタイムなしです。
やっぱり焼肉にはビールがもっともあいます……ごちそうさまでした。
肉は16品オーダーしましたが、個人的なおすすめは「和牛上ハラミ」「特選ときわ亭カルビ」「和牛とも三角」でしょうか(イベリコ豚や志波姫豚もよかったです)。「和牛とも三角」はメニューに未掲載なので、品切れの時があるかもしれません。
最後に下味ににんにくも使っているようなので、翌日困る方はお気を付け下さい。