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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
スパークリングワイン(青森)、ささみ、せせり、なす、つくね、砂肝、振り袖、赤ワイン(栃木)、銀杏、球根の椎茸、手羽のコンフィ、うずらの卵、もも、シャルドネのアッサンブラージュ(熊本)、ハツ、砂肝の縁(縁側)、ももと皮のねぎま
ミシュラン一つ星。4点台、且つおみののような争奪戦に参加しなくて良い最上位の一般人が予約できる最高点数の焼き鳥屋。(いし井は2人以上からじゃないかな、知りませんけど)。最初の茶碗蒸しがフレンチ風で食べたことない味の茶碗蒸し。本家和風の茶碗蒸しより鶏の出汁が効いてて好き。焼き鳥に関しては、全ての焼き鳥が水分たっぷり焼き鳥の中に含まれていて、これぞよく聞くみずみずしい焼きの技術の必要な焼き鳥という感じ。とりしきなどの日本トップの焼き鳥屋に見られる技術。もう人生最高の焼き鳥でした。しかも焼き鳥以外の野菜もめちゃくちゃ美味しく、銀杏に臭みが全くなく、もちもちしてめちゃくちゃ美味しいのが衝撃でした。ナスもすごい焼きの技術で最高でした。両隣の方々にぼんじりが提供されていたので、それも食べてみたかったですが、それがなくても満足すぎる出来の串のコースでした。あと、日本ワインもどれもとても美味しく、総じて優しい味わい(特に赤が顕著)で、飲みやすく、ほろ酔いでき、焼き鳥もとっても美味しくいただけ、串も5本追加、計14、5本の最高すぎる串をいただけ、幸せの体験でした。これまでの訪問したお店でも間違いなくトップクラスです。串だけでもお腹いっぱいになります。お腹いっぱいになるためにはストップ制とかの30本とかもいらないと思いました。人生最高の焼き鳥楽しかったです。