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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
心斎橋から北浜へ移転された【やきとり温】
心斎橋ではビルの3階だったのに対して北浜では、何と路面店に！
新たなる挑戦ですね♫
北浜に移転してもリピートしてます♪
一枚板のカウンターになっていて、よくあの入口から入ったなぁといつも思う。←そこかいっ！
やきとりはコース3000円〜
好き嫌いを最初に確認してくれ、後はおまかせで好きなところでストップを申し出れます。
そして、サイドメニューからお決まりの鳥刺し盛り合わせ♫
鴨炙り付きにしようか迷ったけれど、やきとりに鴨があるとのことで、鳥刺しのみの盛り合わせにしました。
では、お先に気になる題名のミシュラン級の鰹節についてです。
ミシュラン★付きレストランでも使用されている高級鰹節削り機を導入されているのですが、これが、すんばらしい〜ミクロンな薄さの鰹節を作り上げてくれ、美味なんです。
鰹はもちろん鹿児島産♫
これが、木箱に入って目の前に置かれ、パカっと開けるとミシュラン鰹節が輝きを放って眩しさを感じます。これだけで、一気に高級店に来た気持ちになります。（でも温はリーズナブルです。）
鰹節の薄さがミクロン級で1枚1枚が大きくて光を通すほどの薄さ。1枚味見をしてみると、
無くなる！
口の中で一気にホロっと香りがしたと共に消えて行く繊細さ。
今まで気付かなかった。
鰹節がお酒のアテになることに。。。
って思えるほど鰹節の魅力を楽しめます。
これを、美味しいやきとりに添えて食せば、鰹の香りがふわっとして焼き鳥のジューシーさを感じる美味感はたまりません。
一本一本、丁寧に焼かれた焼き鳥は、どれもジューシーかつ身はふっくら、皮はパリ。
良い塩梅の脂の抜け感は流石炭火焼。
更に、創作焼鳥になっているものもあって、これはコースの価値があります。
そして、温で大好きなのが鶏刺の盛り合わせと鴨♪
盛り合わせには、ウニが添えられているものもあって、う肉や～ん♪
たまりません（＾＾）
生レバーもとろける～～～
やっぱり、私の中で焼鳥と言えば温です♪