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馬刺しロース
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ささみ
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首皮
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もも
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はつ
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軟骨 マスター添え
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しめじ すだち
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月見つくね
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加工なしでこの黄身の色！
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胸肉のたたき
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紫蘇の実がいいアクセントに。
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砂肝
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ぼんじり
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ちょうちん
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希少部位。
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ししとう
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ソリレス
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手羽先
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マスカットの白和え
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マスカルポーネと豆腐を濾して作られてたもの。
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大根おろし。おかわりOK
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お通し。大根の漬物
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先ずは生ビール
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柔らかく綺麗な旨み。キレのあるあと味。
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角がなくまろやかな酸。ほのかな甘み。
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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
福島県産の地鶏、伊達鶏（だてどり）を使った焼き鳥屋《鶏けん》さんに訪問しました。
引き締まった肉質と鶏本来の旨味が特徴とされていて、食べる前から期待が膨らみます。
席はカウンターのみで10席ほど。
目の前で串が焼かれていく臨場感が楽しめるのも魅力のひとつ。焼きには希少な紀州備長炭を使っており、香ばしさと炭の香りが一層食欲をそそります。
注文は店主のおまかせストップ制。
おすすめの串が順々に提供され
こちらが「ストップ」と伝えるまで続きます。
ストップを伝えてから1〜2本とデザートが出て終了という流れ。本数指定制もありますが、この日店内のお客さん全員がこのスタイルを選んでいました。
串が出る前の一品として馬刺しもあり、この日は
◇ヒレ
◇ロース
◇レバー
◇フタエゴ
◇タテガミ
が揃っていたのでロースを注文。
赤身と脂のバランスが見事できめ細かく柔らかい肉質。甘めの脂が舌に広がり、後味はすっきり。
旅先で味わう贅沢の始まりにぴったりの一品でした。
お通しは大根の漬物と大根おろし。
味がしっかりしていて美味しく
大根おろしは甘みがあり、おかわり自由です。
━━━━━━━━━━━━━━━━━━━━━
《おまかせストップコース》
◾️ささみ
◾️首皮
◾️もも肉（山椒・一味）
◾️はつ
◾️軟骨（マスタード）
◾️しめじ（すだち）
◾️月見つくね
◾️胸のたたき
◾️砂肝
◾️ぼんじり
◾️ちょうちん
◾️ししとう
◾️ソリレス（付け根）
◾️手羽先
◾️シャインマスカット白和え
《本日の一杯》
◆泉川
◆おだやか
━━━━━━━━━━━━━━━━━━━━━
《串ごとの印象※一部》
・ささみ
歯が触れた瞬間に繊維がほどけていく柔らかさ。
しっとりと優しい。
・もも肉
噛むたびに弾力と旨味が波紋のように広がり
舌にしっかりと刻まれる力強さ。
・しめじ
規格外の大きさに一瞬たじろぎつつ
すだちの爽やかさで箸が進む。
・月見つくね
焦げ目を纏ったつくねは外は香ばしく中はふんわり。添えられた黄身は夕日の最後の一滴のように赤く輝き、絡めた瞬間に黄昏時のごちそうへと変わる。
・胸のたたき
胸肉特有のパサつきはどこかへ。
口に入れた瞬間、静かにほどけていく。
秋の空気に溶ける霞のようにしっとりと消えていく。
・ちょうちん
「一口でどうぞ」と促され頬張れば
ぷちっと弾け、炭火の香りと混ざり合い
口の中に小さなお祭りが広がった。
・シャインマスカット白和え
マスカルポーネと豆腐を濾して濾して和えた一皿。果実の透明な甘みと衣のまろやかさが重なり
和でも洋でもない「秋の余韻」が口いっぱいに静かに広がる。
━━━━━━━━━━━━━━━━━━━━━
焼き鳥はどれも絶妙な火入れで
鶏の旨味を最大限に引き出されていました。
カウンターで味わうライブ感、地酒との相性
最後のデザートまで計算された流れ。
福島の夜を鮮やかに彩る、特別な一軒でした。
ご馳走さまでした。