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工房特性スモークチーズ
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エビス生ビール 中
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自家製スモークサーモン
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エビス黒ビール
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スペアリブの特性燻製焼き
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スペアリブの特性燻製焼き
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スペアリブの特性燻製焼き つけ塩と粒マスタード
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燻製ピザ
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燻煙工房 このがみ
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燻煙工房 このがみ
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燻煙工房 このがみ
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燻煙工房 このがみ
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燻煙工房 このがみ
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燻製機
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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この日の付きだし
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【工房特性スモークチーズ 400円~】
燻製専門のお店なので、メニューのほとんどが燻製です。
どれもこれも燻煙の香りが良くて、料理が一層美味しく引き立つようです。
このスモークチーズはもちろん美味しいのですが、
横に添えてある塩、これもが燻煙されています。
そのため、どこのお店にもない、香りの良い美味しい塩になっていました。
【エビス生ビール 中 450円】
キンキンに良く冷えたエビス生ビールが、燻製に良く合うこと合うこと・・・
付きだしも出汁が良くしゅんでて美味い~
【自家製スモークサーモン 700円】
スモークすることでコクと旨味が更に増すのが良くわかります。
そして、食べたものが鼻から抜けるとき、スモークの香りがふんわりときて
味と香りが・・・
美味い~~~~~~~~~~~~~~\(^o^)/
【エビス黒ビール 450円】
ここらで大好きな黒ビール・・・
そして、自家製スモークチーズがトッピングしているピザ
ほんのりスモークの香りがして美味い!!
【スペアリブの特性燻製焼き 700円】
これもお店自慢のスペアリブです。
良く燻製されており、燻製塩をつけて食べます。
(写真では粒マスタードですが・・・(笑))
歯応え抜群で、野生のようにかぶりついて食べると、
これまたサイコ~(^_-)-☆
ドリンクメニューや料理メニューが豊富なので、
まだまだ食べてみたいのがたくさんあります。
ここは再訪する価値ありですね!!
美味いもんグルメ日記
http://takoyakikun1.blog123.fc2.com/