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ソリレス(鶏もも肉の足の付け根)
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さえずり
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ハツモト
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とり真丈 菊の花
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つくねの擂り流し
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せせり
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宮崎産佐土原茄子
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うずら卵
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レバーパテ
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ヤゲン軟骨
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丸ハツ
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かしわ
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かしわ
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石川芋
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手羽先
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つくね
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レバー
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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
ご存じ店主 小美野さんの名前を冠した焼き鳥屋。名店化した押上店に続いて2021年のコロナ禍にここ神谷町店をオープン、早くも予約の取りづらい店に(二部入替制)。目黒名店鳥しきご出身のご主人が自ら火入れする焼き鳥を食したくて、一か月前に予約して、今宵めでたく想いが叶う。
場所は、神谷町駅近傍、国道1号の一本裏路地に位置し、暖簾をくぐると、カウンター14席のお洒落な店内が姿を現す。
カウンターに座って、先ずはビールで乾杯。そして後はお任せ。
こちらは、中目黒鳥よしや、ご出身の鳥しきと同じ福島産伊達鶏で勝負...鶏を使った一品物と串打ちした焼き鳥が交互に出てくる仕組みらしい、早くも小美野さんの焼き鳥が楽しみで胸が高鳴ってきた。
と思ったら、最初は、つくねの擂り流しが。鶏肉をよく擂り潰し、出汁で延ばした汁物...う～む絶品！と感心していると、続いてせせり串が提供されてきた。軍鶏ほど固くなく、ジューシーで弾力的な歯応えのある食感が最大の特徴の伊達鶏だが、前評判通り、これを小美野さんが完璧な火入れで仕上げてくれてて、これは超美味～！と早速舌を唸らせる～～。
最早ここからは、最後の一本までずーと喜びっぱなし！
特に、レバーのトロッとろな焼き加減は最高！
以下頂いた順番に...
◎ つくねの擂り流し
◎ せせり
◎ 宮崎産佐土原なす焼き
◎ とり真丈 菊の花
◎ うずら卵
◎ レバーパテ
◎ ヤゲン軟骨(ジューシーな身が付いて美味！)
◎ 鳥蓮根
◎ 丸ハツ(やっぱ、ハツはそのまま丸い方が美味しい)
◎ かしわ(鶏もも...最適な火入れ加減で食す伊達鶏のもも肉が一番美味しいかも)
◎ 石川芋
◎ 手羽先
◎ ソリレス(鶏もも肉の足の付け根...流石です)
◎ さえずり(食道)
◎ つくね
◎ レバー
◎ そぼろご飯
◎ ハツモト(この部位は、珍味中の珍味で大好き！)
いやぁ～、美味しい焼き鳥と共に同僚とも仕事の話に花が咲き、大満足の夜でした！
ご馳走様！また来ます！