安倍太郎さんが投稿した焼き鳥とりら（福岡/祇園）の口コミ詳細 [食べログ]

この口コミは、安倍太郎さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

移転焼き鳥とりら櫛田神社前、祇園、中洲川端/焼き鳥

9回

夜の点数：5.0
- ￥10,000～￥14,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

9回目

2019/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥10,000～￥14,999

/ 1人

進化する「焼き鳥とりら」五月なのに真夏日な夜

この日伺いましたのは、私が愛してやまない焼き鳥のお店
「焼き鳥とりら」さんで御座います。

伺いましたのは週末の二回転目で、お店で仲良く成りました
常連様のお二方との宴で御座います。

既に、公式にて移転先は勿論、この地にての営業は６／８を
もって一旦終了し､移転先での新たな出発が決定しております。

但し、新たな場所での開店日については現段階で未定ですので
現店舗での予約が取れず、新店舗での予約の問い合わせをされ
ても不可ですので、公式発表が有る迄気長に待つ必要が御座い
ますので、呉々も御注意願います。

そして、営業中の問い合わせは皆様の御理解で大分減った様で
すが、未だ多数有る御様子ですので、問い合わせは営業前にて
何卒お願い出来ればなと。

この日頂きましたのは次の通り
◆ささみ刺し　山葵を添えて
◆胸たたき　ポン酢ジュレ掛け大葉の花と共に
◆白レバー胸昆布〆葱巻き　刻み奈良漬けと秘密の黒い粉　笑
◆背中刺し　葱と秘密のタレを絡めて
◆腿味噌付け　味噌のアミノ酸がしっかりと浸透し掛け算爆発！
◆白レバー・ハツ・ズリ刺し　泡雪塩掛け
◆白レバー最中　付け合わせは食べてのお楽しみ、但し無い時が殆ど
◆赤の握り　しゃりはその辺の有名鮨店以上！
◆骨岸海苔巻き　大葉の香りが絶妙です！
◆スティックサラダと鶏そぼろ味噌　

ここから焼きへ
◆ささみ山葵
◆腿
◆オクラ
◆レバーペースト
◆ねぎま胸
◆肩　ふりそでに近い所
◆えんがわ
◆茶碗蒸し
◆エリンギ
◆肝
◆ハツ
◆ズッキーニ
◆松葉
◆背肝キンカン　レタス巻き
◆捏提灯
◆〆の鶏牛蒡釜飯　すみません飲み過ぎて写真取り忘れ

この日頂いた飲み物
◆生ビール
◆山川光男２０１９プレミアム　四合瓶ボトル　
◆エレナ　白ワインボトル
◆ルネッサンスシャブリ　白ワインボトル

私が、店主と知り合ったのは、現業態に成る前のかれこれ五年近く
前ですが、その当時からキラリと光るセンスが伺えました。

依頼足繁く通い、店主長年の構想が実り現在のスタイルへと業態を変え、
今では、福岡屈指の焼き鳥の銘店へと登りつめ、県外からもココだけを
目指して来られる方々多数に成った事は私的にも感慨ひとしおで御座います。

そして、遂に新店舗での新たな「焼き鳥とりら」を披露の暁には、
これまで以上に沢山の焼き鳥好きの舌を唸らせてくれる事間違い無い
と確信しております。

進化する「焼き鳥とりら」の更なる進化が今から楽しみで成りません！

御馳走様でした！！

つづく笑笑

☆3.68

生ビール

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ささみ刺し

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胸たたき

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白レバー胸昆布〆巻き

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山川光男2019プレミア

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背中刺し

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脛味噌漬け

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白レバーハツズリ刺し淡雪塩

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白レバーハツズリ刺し淡雪塩

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白レバー最中

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赤の握り

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骨岸海苔巻

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ササミ山葵

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ササミ山葵

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9：31

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腿

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腿

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腿

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スティックサラダと鶏そぼろ味噌

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オクラ

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オクラ

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レバペ

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ネギま胸

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ネギま胸

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フリソデに近いとこの肩

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肩

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えんがわ

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えんがわ

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茶碗蒸し

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エリンギ

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エリンギ

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エレナ

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肝

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肝

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ハツ

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ハツ

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焼く

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ズッキーニ

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ズッキーニ

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松葉

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松葉

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シャブリ

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背肝キンカン

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捏

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捏提灯

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2019/06/14 更新

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8回目

2019/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥10,000～￥14,999

/ 1人

進化する「焼き鳥とりら」桜の散る頃第二夜の宴

初めに
一度上げたつもりが、修正を加えてる仮定にて誤って消して仕舞いましたので
再度上げ直しました。コメントを下さりました方には深くお詫び申し上げます。

この日も、前夜に続きまして常連様との宴で御座います。

時間差での待ち合わせでしたので、先に入店した私はお先に引っ掛け
させて頂きました。

前日に引き続き、兵庫県丹波篠山にて世界初の無菌鶏を開発されました
高坂さんが育てられました、その名も「高坂鶏」のおまかせ一通りの
コースを堪能。

初めに申しておきますが、高坂鶏は無菌鶏が故に丸鶏のまま内臓も取らずに
二週間前後の熟成を施す事が可能な為、良く美味しいと言われます朝締め鶏
等では到底味わえ無い旨味濃厚な味わいを堪能出来る鶏として、日本国内を
越え世界の有名店からも引き合いが多数寄せられる凄い鶏なのですが、
少数精鋭で生産を成されておりますので、一日に出荷される数は僅か３０羽
程度と、とてつもなく希少価値の高い、今最も注目を集める鶏なので御座います。

頂いた料理は次の通り
◆ささみ刺し
◆胸たたきポン酢ジュレ掛け
◆脛刺し
◆背中刺し
◆赤の握り
◆ささみ山葵
◆鶏そぼろ味噌とステイックサラダ
◆ねぎま
◆ズリ
◆獅子唐
◆鶏出汁茶碗蒸し
◆おたふく
◆手羽
◆ズッキーニ蝦帆立ペースト乗せ
◆骨岸海苔巻き
◆皮おろし添え
◆アスパラ
◆赤
◆レバペ
◆そら豆
◆白レバー最中
◆ハツ
◆手羽元
◆さえずり
◆筍
◆つくね
◆鳥牛蒡釜飯鶏出汁茶漬け

頂いたドリンク
◆ハイボール×２
◆山本　ロイヤルストレートフラッシュ
◆寫楽　純米吟醸おりがらみ

前夜に引き続き、他では味わう事の出来ない高坂鶏の素晴らしい良さを
存分に用いた品々に酔いしれました。

併せた、お酒と共に同伴者と親方との会話も弾み楽しい宴とあいなりました。

次回伺うのは来月を予定しておりますが、聞くところに寄ると４月の予約は
既に満席で、５月の予約についてもほぼ埋まりつつ有る模様です。

６月には一旦閉店し、別地にて新たに新装開店予定との事ですから、
其れまでの期間の席確保はこれまで以上に狭いパイを取り合う事に成ると
思われますので、早めの動きが得策と思われます。

又、お店は御夫婦お二人のみで営まれておりますので、営業時間中の問い合わせは
電話に出たくても出れない状況に常に有る事は想像して頂ければお判り頂けると
思います。

ですから、余程の理由が無い場合は営業時間を避けて御電話を成された方が、
より一層丁寧に対応して下さると思われますので、その辺を御理解頂きますと
お店としても有り難いと思われます。

御馳走様でした。

☆3.76

隣はキャナルシティ

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備長炭

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ハイボール

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ささみ刺し

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胸たたきポン酢ジュレ

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白レバー胸昆布締め葱巻き

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正面から

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脛刺し

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脛刺し

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背中刺し

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手乗り赤握り

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置く

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サビ焼き

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レアな断面

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鳥そぼろ味噌とステイックサラダ

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マスコット体型！笑

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ねぎま

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ズリ

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獅子唐

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置く

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鳥出汁茶碗蒸し

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焼く

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塗る

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おたふく

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手羽

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手羽の裏

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ズッキーニ蝦帆立ペースト乗せ

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骨岸海苔巻き

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置く

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山本ロイスト

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皮とおろし

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アスパラ

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赤

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レバペ

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空豆

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白レバー最中

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ハツ

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手羽元裏

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手羽元表

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さえずり

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筍

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つくね

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寫楽おりがらみ

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鳥牛蒡釜飯の鳥スープ茶漬け

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Special shot！笑

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2019/05/01 更新

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7回目

2019/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥10,000～￥14,999

/ 1人

進化する「焼き鳥とりら」桜の散る頃第一夜の宴

この日伺いましたのは、遂には福岡1予約の取れない焼鳥屋へと
駒を進めた「焼き鶏とりら」さんで御座います。

今年の1月に伺って以来ですので、大分間が空いて仕舞いました…

三か月で更に予約困難店へと成っている御様子で、
ココへ行く為だけにわざわざ遠方から来られる方も多数との事で、
ホントに凄い事に成っている模様です。

この日は、御常連の方と待ち合わせで7:15からのスタート乾杯です。

頂きました品々は次の通り

◆ささみ刺し
◆胸タタキポン酢ジュレ掛け
◆胸タタキ拘り塩掛け
◆昆布〆胸刺し白レバー刺し巻き
◆背中刺し
◆あかの握り
◆レバー最中燻香のせ
◆骨岸海苔巻
◆腿
◆スティックサラダ鶏肉味噌
◆茶碗蒸し天草の青さのせ
◆ネギま胸
◆椎茸
◆アスパラ
◆レバーペースト
◆えんがわ
◆背肝キンカンレタス巻き
◆つくね
◆肩
◆肝
◆玉ねぎ
◆提灯
◆鶏牛蒡釜飯
◆鶏スープ

頂いたドリンク
◆アサヒ生ビール
◆鳳凰美田 Special vintage
◆三十六人衆限定純米吟醸
◆パナメラ白ワインボトルカリフォルニアChardonnay

相変わらず進化が止まりませんね、今回は最中が新作で登場です！
熟成レバーに一手間加え、更に燻香を効かせて最中でサンドとは
全国何処の焼き鳥屋でも恐らく提供はして無いかと思われます！

あの、高坂鶏の熟成された濃厚白レバーが、最中と併せる何て
鳥馬鹿な私の想像を遥かに超えた一品で御座います！

加えて、口に入れる直前から燻香の堪らない香りが脳に刺激を
与える早技が何とも憎いですね！

コレは、食べるべき一品として話題に成るかも知れませんね！
お見事で御座います！

焼き鳥屋や、刺しに関しては既に何度もレビュー致しておる通り
言う事無しです、高坂鶏特有の香りと旨味の脂を殺す事なく
閉じ込める加減の術は相変わらず秀逸で御座います！

又、間に挟む野菜焼きも拘りの品が多数で、今回は阿波の銘品
プレミアム椎茸「天恵菇」（てんけいこ）を提供しておりました。

この椎茸は特大の傘に通常の3倍は有ると言われる旨味を持つと
言われており、頂くと濃厚な椎茸の旨味が口の中に広がり
何とも言えぬ美味しさで御座いました。

ワインは、私も一押しのパナメラを提供されておりましたね。

このワインは故川島なお美さんが、結婚式の披露宴で御自分の選択で
振舞われた事で有名な、樽香の香りが際立つとても素晴らしい、
カリフォルニア産のシャルドネで御座いますね。

と、こんな感じで久々の進化を今宵も堪能致しました！

そして明日の宴へと続く！

高坂鶏の香りを確認

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暖簾

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生ビール

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ささみ刺し

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胸ポンジュレ

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鳳凰美田限定酒

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脂乗り半端無い胸

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白レバー胸巻

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背中刺し

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手乗り赤の握り

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皿に移動

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三十六人衆限定

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新作！燻香際立つ白レバー最中

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骨岸海苔巻

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置く

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腿

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ジャンボ椎茸

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箸休め

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茶碗蒸し

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ねぎま

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肉厚ジューシー椎茸中

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外

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アスパラ

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レバペ

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えんがわ

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背肝キンカン

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パナメラ

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つくね

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肩

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9時34分

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焼く

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肝

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玉葱

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提灯

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〆鶏牛蒡釜飯

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旨過ぎて気絶する人

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鶏スープ

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2019/04/13 更新

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6回目

2019/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥10,000～￥14,999

/ 1人

進化する「焼き鳥とりら」2019年迎春 VOL.2Night♫

前日に続き再びお邪魔致しました
コチラのお店「焼き鳥とりら」さん！

VOL.1Nightで記載致しました通り、
現在、福岡焼き鳥の食べログランキング
堂々の第1位のお店で御座います。

今宵は、お店の御常連で知り合いの御人と、
同じく御常連のお方3名にての楽しい焼き鳥の巻♬

尚、一部VOL・1と被る品々も御座いますが、
極力別部位にて御提供頂きました！

進化の感想については前日のVOL.1Nightにて
お伝え致しまた通り！

加速度が増して、少しでも間を開けようものなら
置いてかれますので、これまで以上に足繁く
お店に通いたいと思わせて頂けた二日間と
相成りました♫

大変御馳走様でした‼︎

ハイボール

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ササミ刺し

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ムネたたきポン酢ジュレ掛け

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熟成白レバー昆布締めムネ巻き

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お尻周り肉刺し

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赤の握り

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茶碗蒸し

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熟成白レバーとハツ淡雪塩掛け

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スティックサラダ鶏肉ソボロ味噌

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ムネ

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ネギま

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椎茸

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ズリ

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蕾菜

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レバぺ

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山芋

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皮

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骨岸海苔巻き

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松葉

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新政6R限定エッセンス

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マッシュルーム

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墨廼江鑑評会限定

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味噌漬けもも

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密閉抜群海苔保管筒

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レバぺには京都玉川の古酒

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ハツ

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ネギ

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白レバー

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捏

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獅子唐

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手羽元

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手羽元で乾杯‼︎

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キンカン醤油漬け海苔巻き

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〆の鳥牛蒡釜飯

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釜飯とスープ

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2019/03/30 更新

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5回目

2019/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥10,000～￥14,999

/ 1人

進化する「焼き鳥とりら」2019年迎春 VOL.1Night♫

鳥バカな私が愛してやまない、言わずと知れた
博多の銘店「焼き鳥とりら」！

新年早々にお邪魔致しましたの巻で御座います！

先ず初めに、半年程前は食べログの福岡焼き鳥ランキング
では全くの水面下に埋もれていたのですが、
景気のいい事に新年元旦と同時に福岡焼き鳥ランキングで
堂々の１位に踊り出ました事、誠におめでとうございます‼︎

焼鳥好きの方々の舌を唸らせて来た結果な訳ですから、
当然で有り、こんなにも嬉しい事は有りません！

コレからも益々の高みに上り詰めて行くのは間違い無いと
勝手ながら確信致しております！笑

失礼、前置きが長くなりました、この日は大変親しくさせて
頂いております御方との新年会で御座います！

あけましておめでとう御座いますの乾杯を致しまして、
今宵も親方のお任せコースが幕を開けました♫

頂いた品々の解説は写真と併せて参照頂ければ
幸いで御座いますが、前回から特に進化した物に
ついて一部抜粋での御説明。

先ず、毎回どの品々も大変美味しいのですが、
評判の寿司米を敢えて別な米に変えたそうで、
コレが粒の一粒一粒の主張がモチモチととても
シッカリしており堪りません。
一見ネタよりも主張が過ぎると思われますが、
所がどっこい更にバランスが取れて最高に進化！

次に、肝巻にさらりと掛けられた黒い粉は、
私も大好きなあの調味料ですね♫
敢えて詳しくは申しませんが成る程そう来たか！
と思わせる一品へと更に昇華♫
皆様にも是非とも堪能して頂きたい！

最後に完全なる新商品のミニバーガーですが、
関西の一部焼き鳥屋では提供されておりますが、
当然ながら、単なる真似事では無く、ナント鶏の味噌
漬けをサンドしており、この味噌漬けが最高のお味！

味噌漬けって当然ながら漬け込まれる味噌が大事に成るのですが、
この味噌がとても旨味が有り且つ甘味が感じられ堪りません！
何でも、九州でも無い某県味噌蔵からわざわざのお取寄せとの事で
相変わらず拘りが凄過ぎます笑

と以上、一部抜粋解説を致しましたが、相変わらず全てが完璧！

御馳走様でした！

VOL・2Nightへ続く！笑笑

入れ方満点！生

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ササミ刺し

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ムネたたきポン酢ジュレ掛け

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こう来たか！某有名黒い粉掛けの熟成白レバーの昆布じめムネ巻き

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お尻周り肉刺し

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赤の握りは刺しも満点

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今宵のポン酒は仙檎鶴の一声

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ポン酒に最高！熟成白レバーの淡雪塩掛け

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骨岸の海苔巻き

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新商品の鶏の味噌漬けミニバーガーは拘りのお取り寄せ味噌が何とも最高！

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茶碗蒸し色々入ってます♫

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スティックサラダと鶏そぼろ味噌

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今宵の白ワイン

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レア焼きササミ

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ネギまは皮目パリパリで高坂鶏の旨味はシッカリと中に封じ込められております

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臭みなんて全く皆無な濃厚レバパテ

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旨味脂滴るぼんじり

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皮は噛めば噛む程に旨味が溢れます

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エリンギってこんなに美味しいの

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厚揚げと鰹節が美味い！

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やっぱり拘りが凄い！

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スナップエンドウ

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ブリブリなエンガワ

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皮パリ中ジューシーな手羽

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大振りなハツ

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辛子蓮根

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つくねはコリコリ触感が最高

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肝付の提灯は一口で

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安納芋

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〆の鳥牛蒡釜飯と鳥スープ

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鳥牛蒡釜飯ズーム

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2019/01/18 更新

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4回目

2018/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥15,000～￥19,999

/ 1人

進化する「焼き鳥とりら」秋の夜長本編！

秋の夜長序章編から、今宵の本編へと続きます！

序章編では一通りのコースを頂いたわけですが、
本編では追加含めて多数の品々を堪能致しました。

頂いたのは次の通り。

◆生ビール
◆昆布締めササミ刺し
◆ムネたたきジュレ掛け
◆福島県会津若松市の廣木酒造製飛露喜純米大吟醸
◆コチュジャンで絡めたムネをキンカン醤油付けと絡めてユッケ風に
◆トサカも入った尻周り肉を山葵醤油で
◆熟成白レバーを昆布締めムネ肉とネギで巻いて刻み奈良付け乗せ
◆赤の握り
◆骨岸ネギトロ海苔巻
◆熟成白レバーとハツの刺し淡雪塩掛け
◆ムネ焼き山葵乗せ
◆モモねぎま
◆スティックサラダ鳥味噌を付けて
◆スナップエンドウ
◆エンガワ
◆ソリレス拘り塩で
◆尻皮おろし醤油乗せ
◆フリソデ拘り塩で
◆蓮根
◆レバーパテ京都木下酒造製熟成3年古酒タイムマシーンビンテージと一緒に
◆セセリ
◆松葉
◆マッシュルーム濃厚椎茸ペースト乗せ
◆手羽
◆ソリレス高坂鶏
◆皮付きセセリおろし醤油で
◆背肝
◆白ワインボトル一本目
◆茶碗蒸し天草産アオサ乗せ
◆ウズラ
◆モモ味噌漬け焼
◆ハツ
◆白レバー
◆白レバー付きキンカン山葵乗せ
◆つくね
◆釜炊き鳥牛蒡飯と鶏スープ
◆ホルモン
◆砂肝とハツ刺し生姜醤油で
◆白ワインボトル2本目
◆キンカン醤油付け乗せの海苔巻TKG風
◆ボンジリ
◆安納芋
◆山芋
◆皮
◆小豆(脾臓)

以上、食べに食べたり、飲みに飲みたり！

4ヶ月の進化の全てを、序章編に続き、
改めて余す事無く頂き、
至福の時を堪能させて頂きました♫

こんなに食べたら、暫く焼鳥何て見たくも無いと
思われるかも知れませんが、いやいやとんでも無い
美味しいと毎日でも全然OK！行けますよ。笑笑

当然なのですが、これだけの量は通常の一回転内では
不可能で御座います。

私は、地元では無い為に、中々行けませんので大分前から
二回転分通しで予約をさせて頂いておりましたが、
今は其れも厳しい位に営業中予約電話が凄いですね。。。

運良くお店を訪問出来る方々は、今回頂いたものばかりでは無く、
常に進化を続けておりますので、また違った形の素晴らしいモノが
頂ける事でしょう‼︎

何より、進化が止まらない所か、進化のスピードが以前にも増して
加速して居るのでは無いかとさえ今回感じる事が出来ました！

因みに、今回オール5点に評価を上げた理由は次の通り！

料理・味:5.0
前回から更に進化が加速しており、これ以上の点数が有れば付けたい！

サービス:5.0
行けば解るのですが店主の軽妙な気取らない接客がとても秀逸！

雰囲気:5.0
高級な設えでは決して御座いませんが、ダウンライトな落ち着いた空間で
L字のカウンターを厨房でゆったりと囲んで美味しい料理が頂けます！

酒・ドリンク:5.0
拘りの日本酒やワインは以前から豊富でしたが、今回レバーパテに併せて
古酒を提供するなど粋な演出が加わり文句無し！

CP:5.0
これだけの拘った素晴らしい料理を提供して、
飲んでもお一人様平均1万前後で済む何て有り得ません。

以上が、オール5点の理由で御座います‼︎

最高の鶏を、最高の状態で余す事無く堪能出来る「焼き鳥とりら」
全国何処にもこの様なお店等有りませんし、恐らく真似も出来ない
事でしょう！

是非とも皆様にも堪能して頂きたいと思います‼︎

ご馳走様でした♫

昆布締めササミ

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ムネタタキ

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本日のぽん酒飛露喜純米大吟醸

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キンカン醤油漬とコチュジャンにからめた胸

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トサカと尻周り肉刺し

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昆布締めムネで白レバーネギ巻き

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赤の握り

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骨岸トロ海苔巻

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ハツと白レバー淡雪塩掛け

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ハツと白レバー淡雪塩掛け上から

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白レバーリフト

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ムネ

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モモネギマ

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スティックサラダ

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スナップえんどう

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希少エンガワ

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ソリレス

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ソリレス皮目

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尻皮

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フリソデ

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フリソデ開帳

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蓮根

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レバーペースト&熟成古酒タイムマシン

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タイムマシーン解説

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セセリ

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松葉

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マッシュルーム&濃厚椎茸ペースト載せ

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手羽

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手羽裏

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ソリレス

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ソリレスご開帳

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皮付きセセリおろし添え

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希少背肝

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白ワインボトル1本目

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茶碗蒸し天草のアオサ乗せ

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うずら

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モモ味噌漬け焼

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大振りなハツ

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贅沢白レバー

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贅沢白レバー付きキンカン

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白レバー付きキンカン

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つくね

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箸休め鳥牛蒡釜飯と鳥スープ

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ホルモン

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砂肝刺し生姜醤油

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白ワインボトル2本目

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キンカン海苔巻

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ご覧下さい！身体からオーラが上がってます♬

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ぼんじり

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安納芋

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山芋

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皮

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希少小豆(脾臓)

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2019/01/11 更新

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3回目

2018/11 訪問

夜の点数：4.9
- ［料理・味4.7
- | サービス4.7
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥10,000～￥14,999

/ 1人

進化する「焼き鳥とりら」秋の夜長序章編！

私が愛して止まないココ焼き鳥とりら、
今夏祇園祭り以来の訪問で御座います。

夏から約4ヶ月近く間隔が空いて仕舞いましたが、
その間も進化を止めずに数々の御客様方の舌を唸らせて
来た事だけは嬉しくも羨ましく、凡ゆる方面から確認を
致しておりましたので、今宵の宴がとても楽しみで楽しみで
なりませんでした。

本日は、こちらで以前お隣になられた御常連のお客様と、
次は御一緒にとの誓いを立てて再会の夜でも有りましたので、
別な意味でも大変楽しみにしておりました♫

早速ビールで乾杯し、今宵の高坂鶏をメインで構成する
親方お任せの一通りコースが開演です。

頂いたものは次の通り！

◆生ビール
◆ササミ昆布締め刺し
◆ムネたたきジュレ掛け
◆ムネ昆布締め熟成白レバーネギ巻き
◆宮城県石巻に構える酒蔵、墨廼江酒造の限定酒玉
◆尻周り肉刺し
◆ハツと白レバー刺し淡雪塩掛け
◆野菜スティックサラダ
◆赤の握り
◆骨岸の海苔巻き
◆鶏レバーペースト
◆ササミ山葵
◆ムネ
◆モモネギま
◆ハラミ生黒胡椒乗せ
◆厚揚げ
◆エノキ茸
◆茶碗蒸し天草のあおさ乗せ
◆ハツ
◆キンカン醤油漬海苔巻
◆レンコン
◆つくね
◆安納芋
◆釜炊き鶏ごぼう飯と鶏スープ

以上追加無しの一通りコースを堪能致しました！

夏の時と比べての感想ですが、
細部に渡って数段レベルが向上しております！

例えば、赤の握りを観てもお判りの通り、
飾り包丁が加えられており、見た目も美しく変化し
本格高級寿司の様に仕上がっております！

生の黒胡椒乗せも御座いませんでしたね、
上記同様に見た目と味が進化しております！

焼鳥屋に限らず飲食店を廻られて、色々と研究され
ているのは以前から伺ってましたが、吸収から発想に
進化するレベルが相変わらず半端無く、コレは持って
産まれた天性の素質も多分に有るのでは無いかとも思います！

其れと、決して気の性では無いと思うのですが、
高坂鶏事態が以前よりも良い物が入っているのでは
無いかと思いました、生産者の方も料理人のレベルに
応じた素材を提供されると、以前某店で伺った事が
有るのですが、コレはもしかするともしかですよ！

益々、目が離せないお店として進化している事が、
今宵間違い無く確認する事が出来て
とても嬉しい夜と成りました！

又、以前にも増して営業中に予約電話がものすごい勢いで
掛かって来ており、皆さんお断りされてましたので、
相当予約困難店に成っているのでは無いかと思います！

夏に、ココに行くなら今の内の早い者勝ちですよとお伝え
致しましたが、早くもそんな状態になってるとは
とても嬉しい限りで御座います！

ご馳走様でした♫

今宵も美味しい狼煙が上がってます♫

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炭火串焼

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ささみ

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むねたたき

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昆布締めムネシロレバネギ巻き

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本日のポン酒と背後霊笑

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墨延江限定酒の玉、究極の食中酒として作られた銘酒

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尻周り肉刺し

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白レバーとハツ

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スティックサラダ

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手乗り赤寿司

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一回置いて記念撮影

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骨岸海苔巻

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レバーペースト

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ササミ山葵

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むね

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ももネギ

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ハラミ生黒胡椒乗せ

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厚揚げ

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エノキ茸

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茶碗蒸し

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ハツ

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キンカン海苔巻

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レンコン

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つくね

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安納芋

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〆の鳥牛蒡釜飯と鳥スープ

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店舗入口

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2018/12/02 更新

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2回目

2018/07 訪問

夜の点数：4.9
- ［料理・味4.7
- | サービス4.7
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥6,000～￥7,999

/ 1人

進化し続ける「焼き鳥とりら」さんに感動致しました！(連続ニ夜目)

前日に引続き「焼き鳥とりら」さんを予約しておりましたので伺って参りました。！
(前日の内容もスクロールして是非とも閲覧下さい、素晴らしいの一言です！)

お店が有る場所は、キャナルシティのユニクロ等が入るイーストビルに隣接するビルの二階に有ります。
博多駅方面から中洲へ向かって大通りを歩いて行きますと、手前にドーミーインホテルが御座いますので
直ぐに解ると思います。

本日も、前夜と同じく高坂鶏をメインとした、ひととおりのコースを事前に御願いしておりましたが、
2日続けて全く同じ物は出来るだけ出しませんと前日に言われておりましたので、いやが応にも期待が
高まります。又、お客様が頼まれる飲み物に合わせ提供を変えたり、食べるペースを観て提供する量も
逐次変更されているそうです。

前夜も創意工夫に感動致しましたが、今夜も親方の引出しの多さにまたしても感動致しました。
コレも常に更なる美味さの高みに対する探求を止め無い心掛けが有るからなのでしょう。

前夜とは違う締めの椀物でも一つの料理をそのまま食すのでは無く、途中から味の変化を楽しむ手加えを
行うなど、聞けば食材をどう料理すれば美味しく脳に刺激が行くのか五感迄も計算して提供しいると申されて
おりましたので恐れ入りました。

ですから、提供毎に直前で加える塩の種類は勿論の事、生ワサビ、山椒、胡椒等のスパイスも多岐に多用して
いるのはその考えからなのだろうと納得致しました。

使用する炭ですら数種類の備長炭を使い分ける事で、炭の特徴に応じた火力の違いに併せて食材の旨味を引き
出しており、コレぞまさにプロへ委ねる最高のおまかせ料理なのだろうと思いました。

焼き鳥はやはり奥が深いなぁと、大好きな焼き鳥が益々大好きに成った夜で御座いました！

地元に有れば毎日でも通いたい位の最高のお店ですので、福岡の皆様がホントに羨まし過ぎます。

2日間ご馳走様でした！

また直ぐに予定を組んで伺いたいと思います！

入れ方満点生ビール！

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薬味の茗荷と混ぜる事で奏でるハーモニー♪

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高坂鶏二つの部位刺しに山芋とろろ掛け

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同じく混ぜ合わせて一気にすすれば、口の中で美味さがまさにトロけます！

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むぬタタキ同様に前夜も頂いた熟成レバーの二段活用！

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鶏を鶏で巻いて鶏のそーす！贅沢の極み且つ発想がすばらしい！

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淡雪塩で頂く白レバーとハツの刺しは、レバーが淡雪の様に口の中で溶けて無くります！

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別角度から、色鮮やかな味色に染まった胡麻も加わり五感を刺激します！

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目を閉じて食べれば、其れはまさにマグロの大トロ寿司そのものです！

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骨岸のトロトロな海苔巻きで駄目押しが来ます！

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箸休めのスティックサラダに添えられる甘辛の鶏そぼろはおかわりが欲しい位！

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レア焼きササミ！

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文句無しのレアな断面！

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皮が焼いても萎縮せず旨味を閉じ込めたフリソデ！

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フリソデ断面！閉じ込められた旨味を確認！

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この日の拘り白ワイン！

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トロッケンは不思議な微発泡を放ちます！

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高坂鶏二つの部位刺しと薬味の茗荷載せは見た目も美しい！

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獅子唐

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大振りな赤身！

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ハラミにペタが付いたままをサッパリおろしが又最高！

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鶏ハムまでが美味しい！

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分厚い脂身の皮付きアキレス！

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アキレス裏

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特大ズリに生胡椒と拘り塩を載せられ、思わずウンウンと唸りました！

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前夜と違うバゲットのレバーパテ！

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自家製豆腐で箸休め！

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計算尽くの逆らって刺されたエリンギも美味しい！

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歯応え抜群なセセリ！

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椎茸はジクだけなのに美味しい！

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希少部位ホルモンじゃ無い鶏ホルモン！

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ズッキーニは熱々です！

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美しい手捌きが拝める焼き台！

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ポン酢で水炊きの様に食す、スープの捏は提供直前に蒸し器で蒸されてます！

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大振りな手羽元は骨の髄までしゃぶれます！

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贅沢にもセセリをベースに凡ゆる部位を混ぜ合わせ自ら挽いた捏は生から丁寧に焼かれ肉汁が迸ります！

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〆の別味付けスープ！

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締めの釜炊き御飯は、三分の一を残しそのまま美味しく頂きます！

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残りに手加えのあおさと金柑が載せられます！

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全てを一気に混ぜれば濃厚な黄身とあおさの風味が混ざり一層美味しく変化！

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ここからは追加でお任せ！乗っけから希少部位のモモ尻厚皮

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モモ尻の裏側

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希少部位の背肝はタレと絡まりおいしい！

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分厚い脂の乗ったボン！

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別角度からのボン！旨味の脂が滴り落ちて艶やかにさえ見えます！

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レアに焼かれた提灯

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何個でも行けます熟成高坂鶏赤身のトロ寿司！

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ジューシーな手羽先！

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この日頂いた大好きなポン酒の鍋島に、親方拘りのスズ製のタンブラーで美味しさ倍増

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備長炭も拘ると使い分けるのですねぇ！

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前夜も頂いた分厚い皮目の脂が乗ったたたきは、提供が無ければ単品でお願いするつもりでしたので安心しました！

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今宵も待ってました！レバー付提灯！

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2018/11/10 更新

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1回目

2018/07 訪問

夜の点数：4.9
- ［料理・味4.7
- | サービス4.7
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥6,000～￥7,999

/ 1人

進化し続ける「焼き鳥とりら」さんに感動致しました！

福岡は焼鳥の激戦区です、星の数は大袈裟ですがその位焼鳥店が群雄割拠しております。

焼鳥好きの私にとっては天国と言っても過言で無いくらいの街ですのでこれまで足繁く
何度も通っておりますが、中でも頻繁に訪れるお店の一つがこちらのお店になります。

こちらのお店は、昨年から親方が拘り抜いた地鶏を余す事無く凡ゆる形で提供したい
との思いから、コース形式で提供するスタイルにリニューアルをされました。

その後何度か伺いましたが、以前にも増して美味しすぎて写真も撮らずひたすら舌鼓を
打って仕舞い、残念ながら御紹介する事が出来ないままでおりました。

今回頂いたのは、完全無菌で人気の高坂鶏をメインにした、ひととおりと称するコースです。

私も高坂鶏は何度と無く数件のお店で食して参りましたが、此処までの部位を無菌だから
こそ成せるのだとは思いますが、数日間熟成させた状態で旨味を更に引き出したレバ刺し
は、表現が下手で申し訳ない位ですが、口に含んだ瞬間にまるでバターの様に溶けて
一瞬で消えて無くなりました。もっと味わいたい位だったのですが、親方の技術が其れを
許してくれませんでした。。。笑

焼に関しては、写真を観て頂くと解るのですが皮の下に乗ったとても厚い油身が焼いても
殆ど萎縮せず厚みを維持したまま旨味を封じ込め、寧ろより主張するかの様にプリプリで
提供してくれますので、食した瞬間に脂の旨味が美味しく弾けます！
ですから鳥好きの方でしたら尚更御想像頂けるかと思います。笑

又、コースの序盤で提供される握りの味は勿論なのですが、酢飯が美味しすぎです!コレ
寿司屋で修行したのと？冗談で聞きましたが全くの独学との事でしたが、願わくばもっと
美味しく出来るはずなので、寿司屋さんに教えを請いたいと迄申しておりましたので恐れ
いりました。
大袈裟ですが、もうこれで鳥寿司の店でも出せるんじゃないのと思う位でした笑

改めて詳しく話を聴くと、このスタイルのお店を出す準備の為に、全国の有名焼鳥店を
休みの日に沢山廻っては良い物を吸収して、今回満を持してのスタイル変更オープン
だった様です。

お店は、今回勿論予約のお客様で満席でしたが、営業時間中も予約の電話や飛び込みの
お客様が絶える事が有りませんでしたので、このままですと手の届かない所に行って
しまうのではと嬉しくも悲しい思いになりしたが、追々そうなるとは思いますので、
今後も進化を楽しみにひたすら通いたいと思います！

今日はご馳走様でした！

因みに、残念ながら地元では無いので明日も予約させて頂いて居ります！笑

明日へとつづく笑

☆3.06

階段を上がった二階玄関

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ササミ刺し

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赤身握り脂身とのバランスも最高で鳥と言わなければトロの様です

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骨岸の海苔巻きトロけます！

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ハツと熟成した白レバー刺し！

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拘りの白ワインその1

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シャトーデデサールブラン

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肝刺しを鳥刺しで巻いて更に肝醤油乗せ！美味いに決まってます！

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大振りなレア焼きササミ

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ササミ断面

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箸休めのスティックサラダ、鶏そぼろが甘辛で最高！

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焼いても皮が全く萎縮せず口の中で旨味が弾けます！

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分厚い皮付スネ肉をおろし醤油が絶妙！

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厚揚げ食べた瞬間一気に崩れますどうやって揚げてるが不思議な特注品だそうです

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ハラミ

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レバーパテ

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玉

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注ぎ満点の生ビール

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とても食べ易く処理された、大振りで歯ごたえ抜群な手羽元裏側

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手羽元表側

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自家製豆腐

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香味付けが素晴らしい玉葱、串打ちも綺麗！

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茄子は熱々ですので御注意下さい

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スープの捏は直前に単独で蒸してます

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大振りなハツ下処理もシッカリと脂身も美味い

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キンカン醤油漬けは一口で！

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拘りの白ワインその2

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サレントビアンコエレナ

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蒸さずに生から焼き上げる捏はセセリがベースで凡ゆる部位を自ら配合して挽いてるそうです。肉汁が迸ります！

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絶対に焼き過ぎ無いレアなレバーは焦げ目が一切有りません。少しでも焦げ目が付くとレア焼きが台無しですからね。

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椎茸

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希少部位心残りはタレと絡んで最高！

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締めのはずの雑炊も何杯でも行けます！

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ジュレを乗せて分厚い皮に旨味が乗ったムネのたきき

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コレは言葉不要です！笑ヤバすぎですレバーも付いてるのが嬉しいてすね！

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2019/05/06 更新

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安倍太郎さんが投稿した焼き鳥とりら（福岡/祇園）の口コミ詳細

移転焼き鳥とりら櫛田神社前、祇園、中洲川端/焼き鳥

ジャンルから探す

予算

営業時間

安倍太郎さんが投稿した焼き鳥 とりら（福岡/祇園）の口コミ詳細

移転焼き鳥 とりら櫛田神社前、祇園、中洲川端/焼き鳥

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

安倍太郎さんが投稿した焼き鳥とりら（福岡/祇園）の口コミ詳細

移転焼き鳥とりら櫛田神社前、祇園、中洲川端/焼き鳥