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せせり皮
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卵管生
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胃に近い生の砂肝とキャビアを乗せたちょい焼きささみ
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親子孫丼
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スープ
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レバーペースト
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なす
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手羽先
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ズッキーニ
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背中に近いモモかわ
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オムレツ
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プルミエ
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キャベツ
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胸肉の三杯酢
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ささみ
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胃に近い砂肝とキャビア
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ハツ
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モモ肉二種
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TKG
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最近焼き鳥ブーム?!と感じるぐらいやたら美味しい凝った焼き鳥屋が乱立しだしているが、前々から行ってみたかったお店の一つが、この店主自ら育てた宮崎は飛来幸地鶏を食せる「ひらこ」さん。お店は六本木ヒルズ近傍、星条旗通り一本路地裏、元山田屋まんじゅう店近くに、ひっそりお店を構える。
入店すると、カウンターだけのシックで瀟洒な店内。
折角、飛来幸地鶏を楽しみに来たので、「希少部位の特別コース」16,500円を注文。ペアリングを勧められたので、言われるがままに...
この飛来幸地鶏は無農薬で育ててるそうで、新鮮な生の卵管も楽しませてくれるとのこと♪
いざ開演...ここは串打ちせず、各部位を一つ一つ丁寧に焼き上げてくれるのも嬉しい!
生の卵管の柔らかい食感を楽しんだ後は、せせり皮から始まりお肉へと続くが、名古屋コーチンにも似てる歯応えがあり噛めば噛むほど鶏の美味しい味がじわーと口の中に広がるこの旨さは曰く表現し難い美味しさで部位の美味しさの違いを一つ一つ丁寧に感じ噛みしめながら楽しめて最高!(が故にお酒とのマリアージュで味の違いを楽しませたい店主の拘りにも納得...笑)
ちなみに、店主の鶏と三杯酢のマリアージュへの拘りもすごく、頂いたお味は美味!
なお、今宵食させて頂いた一品一品は以下の通り。
◎ スープ
◎ 卵管生
◎ せせり皮
◎ 背中に近いモモかわ
◎ キンカン
◎ レバー...30秒噛みしめてから日本酒で味変
◎ 揚げナスも30秒噛みしめてから日本酒で味変
◎ 手羽先
◎ ズッキーニ 三杯酢
◎ さえずり...これまたチューイーで美味しい
◎ オムレツ
◎ 焼いた卵管…スモーキー且つチューイーを演出
◎ 砂肝
◎ しいたけ
◎ もも 二種...宮崎のもも焼き風でジューシー...マディーラワインで味変
◎ プルミエ(ももと胸の希少部位)…柔らか〜い
◎ キャベツ
◎ 胸肉を三杯酢で
◎ 胃に近い生の砂肝をキャビアと和えて、ちょい焼きのささみにのせて
◎ ハツ
◎ 親子孫丼...鶏の濃厚な出汁が孫らしい笑
◎ TKG
いや~素晴らしい時間でした!
ご馳走様でした!ありがとう!