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最初はビルの非常口かと思いました
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小さな看板。控えめです
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中扉
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入り口には薪が積まれておりました
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中の暖簾
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この窯で薪を炊きます
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器も素敵
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明の年代の中国陶器に影響を受けた古伊万里かな？
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最初はKOEDOの瑠璃で乾杯
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薪の火力は強い
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レバーですね
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親方の背中がカッコ良い
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秋田高原比内地鶏の腿肉。完璧な焼き上がりです
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秋田高原比内地鶏の腿肉。モモの弾力とパリッパリの皮です二度美味しい\(//∇//)\
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この皮が好き
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一本目の串の後はお椀です
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中身は鶏肉の焼売でした。お出汁は鰹節の一番出し。鶏の脂が浮いていて、アミノ酸の旨味も倍増
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鶏焼売の中身はこんな感じ
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干支をかたどったお猪口です
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ラッコはネズミを選びました
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日本酒の最初は奈良の銘酒から
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マッシュルームを炙っています
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長州どりのレバーです
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レバーです。今までで一番ウンマイレバーでした\(//∇//)\
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このツヤにはドキドキなのだ
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ジャンボマッシュルームは三分割
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チー油を塗布して薪で炙ったマッシュルーム。自家製の鶏節をすりおろします
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このジャンボマッシュルームにはびっくりポン
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長州どりのハツです
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ハツの大動脈が見えるかな？
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ハツの裏側
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自家製ハリッサを取り出します。北アフリカの調味料ですね。クミンの香りが素敵でした
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江戸切子の御猪口です
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和歌山の銘酒
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皮付きの胸肉にハリッサをトッピング
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角度を変えて・・・
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このハリッサが抜群にウンマイ。たまらずソービニョンブランをグラスでお願いします
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薪場の前で網に入れたウルイと菜の花をザクッ、ザクッと炙ります
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薪の香りに包まれたウルイと菜の花
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ソーヴィニョンブランをいただきます
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した腿肉です
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いかがですか、このフックラ感
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腿肉の土佐酢おろし大根。京七味の香りと薪の森の香りがハグります
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腿肉の内側はこんな感じ
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この皮食感は墨では無理
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アスパラガスに塩を振る親方
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アスパラガス。キンカンの唐墨乗せ
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胸肉のリエット。バター香漂うブリオッシュ系の藁焼きトーストに乗っけました
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シャルドネです
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新玉葱の鶏スープ煮
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新玉ネギを剥いちゃったヾ(≧▽≦)ﾉ
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セセリです。トッピングはギョウジャニンニクたまり醤油漬け
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このセセリは生涯ナンバーワン
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こんなウンマイせせり、初体験です
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秋田高原比内地鶏の手羽先。手際よく中骨を抜きます
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手羽先のネギ間
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鶏皮はラッコの大好物
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月光百合根のマスカルポーネと豆腐の白和え
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滋賀の銘酒です
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イブリガッコ
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網にてんこ盛りしたそぼろを巻きで焼き上げます
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鶏そぼろの完成
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鶏出汁の赤出汁
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釜飯が炊き上がりました
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釜飯の上に薪で炙った鶏そぼろを乗っけて、さらにその上から薪を投入
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薪を投入してから暫く蒸して薪の香りをお米とそぼろに纏わせます
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一膳目の薪焼きごはん。緑は行者ニンニクの葉っぱかな？
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二膳目の薪焼きごはん。薬味はウズラ卵黄
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三膳目の薪焼きごはん。薬味はカンズリとネギのタタキ
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四膳目の薪焼きご飯。〆はプレーンなそぼろご飯
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果実飴のデザートです
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ぶどうです
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奈良の古都華
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ミルクキャラメルをトッピング
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まるで森永ミルクキャラメルみたいヾ(≧▽≦)ﾉ
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親方の疋田氏の笑顔
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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
祝日の夜です。
赤坂見附です。
今夜は薪で地鶏を焼くこちら、【薪鶏新神戸】さんにお伺いしました。
実は焼き鳥偏差値の低いラッコ。
というのも、煙モクモクのガード下のお店で十分満足していたし、高評価なことは知っていたものの簡単に予約が取れない超有名店なんだもん、グフッ\(//∇//)\
それが、いつも誘ってくださる飲み友女史が『二年前に予約していたのよぉ〜、ウッフゥ』と、ピンク色の雄叫びとともにLINEでご案内。
それから凡そ半年が経過し、待ちに待った今日のこの夜となりました。
さてさてそれでは本題。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。
そしてご馳走さまでした。
＜まとめ＞
薪のパワーに圧倒。
皮のパリッパリ食感に身肉のぽっちゃりジューシー感は、備長炭より藁焼きより遥かに高次元！
ウンマイ、ウンマ過ぎる。
珠玉の串に身悶える薪焼き童貞のラッコ。
青い春や！
こんな初体験なら何度でも繰り返したい、グフッヾ(≧▽≦)ﾉ
炭や藁がマッチの火なら、薪は火祭りの松明か。
その圧倒的な熱量の違いに加え、美味さの秘密はチー油に有り！
親方の疋田氏によれば、素材の表面に塗布したチー油が肉繊維に染み込み、自らの身を温めることで熱伝導が加速。表面のパリッパリと内部のしっとり感が実にバランス良く仕上がるとのこと。
加えてチー油そのものの旨味も染み込むので、今までに経験したことのない地味と滋味を引き出します。
極め付けは薪火で炙った鶏そぼろご飯。
ウンマイ。爆発的にウンマイ！
まるで食のダイナマイト！
ドS女医の炭水化物制限をものともせず、四杯もおかわりしてしまいました。
ところで次回の予約ですが、二回転なのに、曜日によっては三回転なのに、しかもカウンターは十二席も有るのに、それでも来年五月まで全て満席なんて・・・、アイヤァ(/ω＼)
でも分かるわぁー。どなたでもまたいただきたくなる味わいなんだもん。
とは言え、実は疋田親方は来年早々に独立されるとのこと。詳細はまだ明かせる段階に無いようですが、ラッコは疋田氏の追っかけになることを宣言しちゃいます、グフッ\(//∇//)\
＜コース内容＞
⚫︎腿肉：秋田高原比内地鶏
⚫︎お椀：
・鶏焼売
・鰹節一番出汁
⚫︎レバー：長州どり
⚫︎ジャンボマッシュルーム：
・塩漬け燻製ササミ（鶏節）：摺り下ろし
⚫︎ハツ：長州どり
⚫︎胸肉：
・ハリッサ乗せ
⚫︎菜の花とウルイ：
・菜種油仕立て
⚫︎した腿（脛肉）：
・土佐酢おろし
⚫︎アスパラガス：
・キンカン唐墨
⚫︎胸肉リエット：
・藁焼きトースト
⚫︎新玉葱の鶏スープ煮
⚫︎セセリ：
・ギョウジャニンニクのたまり醤油漬け
⚫︎手羽先：秋田高原比内地鶏
・ネギ間
⚫︎白和え：
・月光百合根
・マスカルポーネ
・豆腐
⚫︎赤出汁：鶏出汁
⚫︎鶏そぼろ釜飯：
・一膳目：行者ニンニクの葉？
・二膳目：ウズラ卵黄
・三膳目：カンズリとネギのタタキ
・四膳目：プレーン
・香の物：いぶりがっこ
⚫︎デザート：
・果実飴：古都華、葡萄
⚫︎お茶：東方美人茶台湾
＜お酒＞
・地ビール：KOEDO、瑠璃
・風の森：純米、秋津穂627、御所
・紀土：純米吟醸、海南
・ソーヴィニョンブラン：サンセール、2018
・シャルドネ：2022
・七本鎗：無有、玉栄、2023、長浜
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