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2015年11月
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2015年11月
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2015年11月
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2015年11月
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2015年11月
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2015年11月
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2015年11月
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2015年11月
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2015年11月
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2015年11月
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2015年11月
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2015年11月
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2015年11月
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白子のUP
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鯵のタタキ
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お店の入り口です
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今日のおすすめメニュー
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串焼きのシロのタレ
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コブクロ
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シロの塩
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つくね
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はつ
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はらみ
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ウィンナー揚げ
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芋焼酎のお湯割り（少し飲んじゃいました）
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こはだ 絶品です
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こはだ のUP
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ちくわ明太揚げ
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ちくわ明太揚げ のUP うまいです
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壁メニュー
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カキ焼き ほとんど生！
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アキ焼き のUP
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白子 うまいです
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白子 UPのup
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いぶりがっこ(2人前) 秋田の名産品 沢庵の燻製
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穴子の天ぷら うまい！！
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穴子天ぷら のアップ！
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たたみ鰯 これも絶品！！
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突出：2種類ありますが、これは辛くないほうです
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冷奴
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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
＜2015年11月＞
久し振りの訪問ですが、鳥平は健在、以前どおりに美味くて安い！！
次はいつ来られるか…
＜2014年4月＞
なかなか行けないのですが、たまにお邪魔しております。
相変わらずのクォリティの豚串の数々、うまいです。
消費税増税ですが串モノほかは値段が変わっていないような気がします。
ふたりで普通にやって@3,600円ほど、素晴らしいコスパは健在です^^
＜2007年夏記入＞
昔ながらの東京・下町の居酒屋情緒あふれる飲み屋です。
夕方5時過ぎから7時過ぎまでは超満員が多く、知らない方との相席もあたりまえです。
メインメニューの串焼きはほとんどが1串100円、いまどき100円です。
しかもその串焼きが絶品です。
若旦那に聞いて驚いたのは屋号を「鳥平」といいながら鳥の串焼きは「やきとり」のみで、ハツ・シロ・カシラ・レバ・テッポウ・タンなどは全部「豚」なんだそうです。
また、レバは焼き方が「あぶるだけ」と「よく焼く」の2種類から選べます。
これはどちらも美味いのですが、あぶった方が私の趣味にあいます。
一品料理はその日の煮物や煮魚、そしてお勧めは「レバ刺」です。
レバ刺も安くて美味い！ 確か一皿400円くらいだったと思います。
毎日はありませんが、魚の刺身類もコストパフォーマンス抜群です。
コハダなどはへたな寿司屋のコハダよりうまいです！
飲みものはビール、生ビール、ホッピー、各種サワー類、日本酒など。
サワーはジョッキに氷と生の焼酎に、180ccの瓶サワーが出てきます。
もちろん中（焼酎）だけの追加ができます。
芋焼酎とか麦焼酎は各1種類のみとシンプルです。
2,000～3,000円で十分、かなりの酒豪でも4,000円もあれば大満足です！
ただし麺類やご飯類がありません。
そうそう、器量のいい若女将さんの接客も「昔ながらのいい雰囲気の居酒屋」ですので、ついつい何度も足を運んでしまします…
＜2008年1月記入＞
すっかり常連となり、お店の方から名前で呼ばれるようになりました。
こちらの魚類も絶品でして、コハダや白子は一流寿司屋級です。
なんでも若ご主人が毎日、築地の仲買人のところまで行って吟味して仕入れているそうです。
別件ですがその後の情報として豚のレバー刺に関してネットを調べるとあまりいい評判が見つかりません。
詳しくは書きませんので、みなさんwebで調べてみてください。
私はこれを知ってからはレバー刺は控えています。
また、串焼きのレバーはよく火を通してもらっています。
<2008年3月下旬>
春を感じる「のれそれ」（450円）が入荷していました。
若ご主人が築地で今朝仕入れてきた抜群の食材です。
串焼屋さんでも海鮮で季節を感じる、こちら「鳥平」さんの特長です。
<2008年8月>
しょっちゅうお邪魔しております。
今回は冷奴の写真をUPいたします。
普通の豆腐に豪快にネギと生姜が乗っています。
＜2008年12月＞
相変わらずです。
「鯵のたたき」の写真をUPします～
＜2009年1月＞
やっぱり焼き物のシロが特に絶品です。
もちろん他のメニューもウマイのですが！
総合評価を4→4.5に修正します。
＜2011年11月＞
職場が移り行き難い場所になりましたが、それでも時々伺っています。
理由は簡単でしてこちらのCPにかなう店は他にありません。
もちろんうまくて安いのです。
やっぱり、特にシロのタレと白子は絶品です。