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牛丼煮込み
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かしら、レバー、ハラミ
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煮大根
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冷製レバー
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煮じゃが
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サガリともやしのナムル
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シロ
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トントロネギポン酢
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網レバー
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本日のおすすめ
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ハツ刺し
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梅干しサワー
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レモンサワー
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中の島の「もつ焼き かど」。ここは何を食べても“酒が進むようにできている”店。煮物も串も味のキレがほんといい。
まず煮豆腐。出汁がしっかり染みてて、熱燗を合わせると世界が丸くなるやつ。豆腐の角がちょっとだけ崩れるタイミングの煮込み具合が最高。
豚なんこつ煮込みは、コリッとした食感を残しつつ、とろっと柔らかい部分もあって見事。濃い旨みで焼酎ロックの手が止まらない。
煮じゃがはほっくり系。出汁と肉汁が中まで染みていて、家庭料理の延長線じゃなく“プロの煮物”って感じ。これまた酒を呼ぶ。
串の主役たちも相変わらずの精鋭ぶり。
上たんは塩の当て方がうまくてビールが進みすぎる。
シビレはクセをきれいに消してあって、濃厚さだけが押し寄せる。レモンサワーが合いすぎる。
**つくねピーマン(塩)**はつくねの肉感とちょうどいい塩味がめちゃ良い。タレじゃなく塩ってところがまた洒落てる。
とろハツは名前通りジューシーで、噛むごとに旨みが出てくる。ハイボールとセットで完成。
結局、一皿ごとに「次は何飲もうかな」ってなる店。飲みたい日の選択肢としては完璧。