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むね肉のたたき
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せせり
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ハツ
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ズリ
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黒あわび茸
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手羽先(九条ネギ入り)
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合鴨
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皮付きヤングコーン
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モモ焼き
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ささみ
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親ぼんじり
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つくね
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雲仙ハム
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白子
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だきみ
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ずりもと
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豚バラTOKIO X
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背肝
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白肝の造り
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酒蔵なかやま別誂え 純米 夏の川亀
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山形政宗 夏の純米
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惣誉 特別純米酒 辛口
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山田錦 純米吟醸 作
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純米吟醸 はなのえん
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山川光男 2050
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モモ焼き ファイヤー
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モモ焼き 炎
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外観入り口
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テーブルチェックで予約し、訪問
他のお客さんは二組
時間ピッタリに扉が開き、中に入れてもらいました
客数制限している為、席の間隔を空けています
大将の焼き台の前の通称『焼き鳥屋が座る席』に運よく座る事ができた為、色々話を聞く事ができ、勉強になる事が多かったです
火入れと水分量が大切な事、
焼き物は、焼き上がりが一番美味しい事
お肉はなんでも焼いてから時間が経つと水分が抜けていく事を体現し、教えてくれました
最初は、食べ比べる為、ブロイラーを敢えて出しており、
鳥取県の鹿野地鶏(ぴよ)がメイン
ご飯は丹波地鶏を使っているとの事
帰りは、見えなくなるまでお送りいただきました
感動するレベルの美味しいものばかりでした
むね肉のたたき ○
せせり ◎
はつ ◎
ずり ◎
黒あわび茸 ◎
手羽先(九条ネギ入り) ◎
合鴨 ◎
皮付きヤングコーン ○
モモ焼き ◎
ささみ ◎
親ぼんじり ◎
つくね ◎
(追加)
肝の造り ◎
雲仙ハム ○
白子 ◎
だきみ ◎
ズリもと ◎
豚バラTOKIO X ◎
背肝 ○