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東急百貨店本店跡
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ビル1階
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ビル1階
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ビル1階
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外観
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外観
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外観
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内観
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カウンター
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カウンター
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自家製柚子胡椒と高知仁淀川のぶどう山椒
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ウエルカムドリンク：Contratto Millesimato Pas Dosè 2020
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特選高坂鶏のお出汁
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ドリンクメニュー
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生ビール マスターズドリーム
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レバーパテ
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谷口宣昭料理長
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ささ身 帆立
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白レバー
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蕪の甘酢漬
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赤もも
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赤もも
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松濤 狭山茶ハイ
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ハツ
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小鍋
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特選高坂鶏のつくねとクレソンの小鍋仕立て
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特選高坂鶏のつくねとクレソンの小鍋仕立て
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特選高坂鶏のつくね
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特選高坂鶏のつくねを自家製柚子ポン酢で
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手羽先
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振り袖
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砂ぎも
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山椒香る 自家製サワー
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抱き身
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追加串
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つくね
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追加 ぼんじり
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追加 せせり
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追加 かしわ
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韮に油を付けながら炙り始めた。
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〆
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土鍋ご飯
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焼き韮飯
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卵黄「龍のたまご」
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三つ葉の味噌汁
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焼き韮飯を先ずはそのままで
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卵黄を乗せて
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卵掛けご飯に
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お替り
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鶏出汁を掛けて鶏茶漬けに
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焙じ茶
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甘味は…
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わらび餅プリン
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自家製プリンの上に作り立ての抹茶のわらび餅
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上のメープルシートを崩して
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お土産
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お土産
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お土産
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アーモンドチョコレート・えん＆響
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焼鳥の塩と響で作ったチョコレート菓子
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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
兵庫県丹波篠山の高坂鶏。世界で唯一の無菌希少鶏で有名で、自分も何度か戴いたことがありますが、その高坂鶏の中でもさらに希少なのが「特選高坂鶏」で、現在5店舗でしか取り扱いできないそうです。
その希少な「特選高坂鶏」を堪能できるコースを用意するお店がこの7月に渋谷にオープンすると、Makuakeで支援を募っていたので応募。オープンから1ヶ月ほど経った8月半ばに行って来ました。
何でも、高坂鶏にいち早く注目したのはサントリーだそうで、そのサントリーの社員だった建守護氏が脱サラして東銀座に「たて森」をオープンし、初めて高坂鶏を焼鳥として提供したのは有名な話ですね。開店当初の薪鳥 新神戸が高坂鶏を出していたのも、疋田大将が建守護氏の下で修業したのが縁でした。
その建守護氏が監修するのが当店で、10年の時を経て高坂鶏×サントリー×建守護の三者が再び手を取り合い、高坂鶏の魅力を最大限に引き出す場として、世界展開に向けた第1弾の旗艦店として位置づけられたのが当店ということで、否が応でも期待が膨れ上がります！
さて、当店の場所ですが、渋谷駅からだと109から文化村通りを東急百貨店本店跡地に向けて進み、東急百貨店本店前の交差点まで来たら左折。さらにすぐある脇道を左折して、坂を少し上ったところにあるShibuya D-secondの1階となります。
Makuakeで支援したのは特選高坂鶏コースはウェルカムドリンク付で、イタリア産スプマンテか生ビール（マスターズドリーム）のどちらかというので、スプマンテを戴いてコーススタートです。
○前菜
・特選高坂鶏のお出汁
追い鰹の要領で高坂鶏の腿肉を最後に追加。味付けは塩のみ。香り付けに青柚子の皮を擦ってます。
・レバーパテ
焙じ茶を練り込んだメレンゲ生地で挟んで、塩と不知火（デコポンの糖度違い）を振ってます。
滑らかなパテでクリーミー！美味しい！焙じ茶のメレンゲと合ってるね。
・ささ身 帆立
炭で軽く炙った高坂鶏のささ身の上に北海道産の帆立。その上にホワイトセロリのジュレとキャビア
軽く炭の香りが付いたささ身と帆立の取り合わせがイイねえ！美味しい！
○串
・白レバー レアっぽく仕上げてて旨ッ！フォアグラみたい！
・蕪の甘酢漬 口直し
・赤もも 炭の香りがして、弾力あり、脂も乗ってウメー！
・ハツ 火がちゃんと入ってながらクニュッと食感で美味しい〜！
薬味には自家製の柚子胡椒と山椒が置かれていて、自家製柚子胡椒は黄柚子と赤唐辛子で作ったもの。山椒は高知仁淀川のぶどう山椒。どちらも高坂鶏を邪魔しない味わいでイイですね。
全てではないですが、生肉系は最初にそのまま一口味わったあと、二口目に自家製柚子胡椒を、内臓系にはやはり先ずはそのまま戴いたあと、山椒を乗せて戴きましたが、どちらも合ってました。
○野菜
・小鍋
特選高坂鶏のつくねとクレソンの小鍋仕立てです。つくねは自家製柚子ポン酢で戴きます。
いいお出汁だ。美味しい〜！つくねも柔らかく仕上がってて、柚子ポン酢ともマッチしてる。
○串
・手羽先 中の骨は抜いてあります。アッツ！！でも塩気も丁度よく旨い！！
・振り袖 サッパリしたところをタレで補って、自家製柚子胡椒との相性良し！旨い！
・砂ぎも 酢橘の果汁と皮でサッパリと。サクッと食感で美味しい〜。酢橘とも合ってる！
・抱き身 上に生胡椒と三つ葉のオイル漬。身は若干パサ付いてるけど、ジューシーな皮がそれを補ってて美味しい。
串が次のつくねで終了ということで、あと出せるのが、ぼんじり、背ぎも、ソリレス、せせり、ささ身、かしわとありますが…
・つくね 上に卵黄の塩漬。お鍋のつくねもそうだったけど、こっちも柔らかくふんわり仕上がってて美味しい〜！
・追加 ぼんじり サクッとしながらしっとり感もあって美味しい。
・追加 せせり 肉肉しいせせりでウメー！
・追加 かしわ 旨味たっぷりで間違いなし！！
○〆
・土鍋ご飯
・焼き韮飯（やきにらめし）
・卵黄「龍のたまご」
・三つ葉の味噌汁
当店のもう一つの名物、〆の土鍋ご飯。一口目はそのままで。そのあと卵黄を乗せて卵掛けご飯に。
串が終わったあと、韮を炭火で炙ってて、何やってんのかなぁ？と思ったら、こういうことか！！
焼き韮とそぼろがマッチして、このご飯美味しいな！お米は飛騨のブランド米「いのちの壱」だそう。
・お替り 鶏出汁を掛けて鶏茶漬けに
○甘味
・わらび餅プリン
自家製プリンの上に作り立ての抹茶のわらび餅。上のメープルシートを崩して召し上がれ。
目の前でわらび餅を練るところから始まって、最後も凝ってるなあ。美味しい〜。
○お土産
・アーモンドチョコレート・えん＆響
焼鳥の塩と響で作ったチョコレート菓子だそう。
ところで、ドリンクで松濤 狭山茶ハイってのを頼みましたが、江戸時代、松濤で狭山茶を栽培してたそうな！？それは知らんかった？！それ由来のネーミングだそうです。
一方、山椒香る自家製サワーのベースはクラフトジンの六でした。やはり、ドリンクは基本サントリーのものになるのかな？
最後に料理長からご挨拶いただきましたが、やはり内臓系は高坂鶏だけで揃えるのは難しく、ハツだけは高坂鶏ではないそう。と言っても、高坂鶏に近い赤鶏で揃えてるそうで違和感なかったですね。
それはそれとして、特撰高坂鶏、美味かったなぁ～。Makuakeから料理屋さんに何度か支援したけど、実はリピートしたお店ってないのよね。でも、こちらは是非とも再訪問したいと思いました。食べログでも予約できるようだし、またお伺いさせていただきます。ご馳走様でした。