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乾杯
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豚の胃袋ガツ刺し
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豚レバー
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豚レバーは半ナマ
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砂肝
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砂肝はハート型
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鶏ヒザ軟骨
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豚カシラ
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豚のノド軟骨リング
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豚レバーレバスペ
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豚の腸シロスペ
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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
白河のだるま市に行くため、白河に前乗り。
「茂平じ 旬」さんは、彼が何度も訪ねているお店で、「焼き鳥」だけでなく「焼き豚」が食べられて尚且つ美味しいのでリピートしているそうです。
◾️（飲み物）メガハイ＆梅酒ソーダ割り
◾️（お通し）白味噌で食べるキャベツ
◾️トマトスライス
◾️ガツ刺し500円
豚の胃袋。刺しと言いつつ湯通し済み。見た目は3層の茹でたイカ、食感はコリコリ。ポン酢とレモンでサッパリ。
串
◾️豚レバー（塩）200円
すごい重量。「ぷちゅっ」っと中身が半ナマ。この上手な焼き方は滅多にお目にかかれない。
◾️砂肝
ハート型で「ざくざく」ウィンナーの皮のように表面「ぱちっぱち」ではち切れそう。最高に美味しい。
◾️ヒザ軟骨（鶏）
小ぶりながら、脂・肉・軟骨の3種が一気に楽しめる。
◾️かしら（豚のこめかみ〜頬）
ねっとりコラーゲン的赤身肉。絶品。
◾️軟骨リング（豚ノド）
コリコリ。懐紙が油を吸っていないので油分は少ないみたい。
彼は後半、【ネギ乗せニンニク風味甘ダレ】で締めたいらしく、豚レバーの「レバスペ」と、豚の腸の「シロスペ」を注文。
串に刺した一粒一粒が楽しめて、塩のあんばいが全てちょうどよい、焼き加減も最高……串焼きって奥が深いです。