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何度か通っているけれど、来るたびに再確認する完成度の高さ。
3種類の地鶏をそれぞれの個性に合わせて焼き分ける緑川さんの火入れはさすがの一言。皮のパリッと感、身の瑞々しさ、旨みの立ち方まで計算され尽くしている。
合間に差し込まれるおつまみも秀逸で、特に野菜と一緒に供される味噌が抜群。発酵のコクとキレがあって、焼鳥の流れを壊さず、むしろ次の串一層引き立てる存在。
そしてここは熱燗が本当に合う。焼鳥の脂、味噌の旨味、日本酒の温度帯がきれいにつながって、自然と杯が進む。
流行りに寄らず、技術と素材で勝負しているタイプの焼鳥。焼鳥好きなら一度は体験してほしい一軒。