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鹿の赤身
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猪
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熊ソーセージ
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雉（半身）
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猪熊鍋
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岩魚の塩焼き
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タカブ（コガモ）
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鹿の赤身
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鹿の赤身
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熊ソーセージ
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猪
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熊ソーセージ
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雉（半身）
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タカブ（コガモ）
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猪熊鍋
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猪熊鍋
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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
ずっと行きたかった六本木にあるジビエのお店「またぎ」さんに伺ってきました。
店内は鹿や雉などの剥製が飾られていて、これからジビエ食べる感満載です。
店内の中央に大きな囲炉裏があって、それを囲って食べるスタイルが楽しいです。
注文は、普段なかなか食べない鹿、猪、熊、雉など一通り注文しました。
ジビエはヘルシーなので罪悪感無く食べられるのがいいです。
卓上にタレは無く、基本は塩でいただきます。
〇鹿（赤身）
とても柔らかく、少しレアくらいで食べるのがオススメです。癖も少ないので初心者でも食べやすいです。
〇猪
程よい弾力と濃厚な脂がとても美味しかったです。雑食なので良く焼きで脂が透明になったくらいが食べ頃です。今の時期は特に脂が乗ってて美味しいそうです。
〇熊ソーセージ
熊は時間をかけてじっくりと焼きます。店員さんが焼き加減を指示してくれるので、時々ひっくり返す作業だけ自分達で行います。あらかた焼けたら、6等分くらいに切って断面を焼きます。熊はジビエの中でも癖が強いと聞いてたので、恐る恐るでしたが、食べてみると全く臭くない。肉々しい感じでとても美味しかったです。他の味で例えるのも変ですが、サラミに近い感じでした。
〇雉（半身）
鶏よりもタンパクでヘルシーな感じです。真ん中の小皿に盛られたササミは刺身でいただきます。
こちらもクセはなく、食べやすいです。
〇タカブ（コガモ）
雉よりは野性味溢れる味がしました。じっくり焼けば骨まで丸ごと食べられるそうです。
いける範囲で骨も食べましたが、太い骨は固くて少しキツかったです。
〇猪熊鍋
味噌風のスープに猪と熊の肉、セリやキノコなどが入ってます。肉の旨みが溶け込んだこのスープがとても美味しい。〆に雑炊かすいとんかを選べるので、最後まで楽しめます。
どれも美味しかったですが、個人的には猪と熊ソーセージが好みでした。
いっぱい食べて飲んで1人2万弱くらいでした。
ご馳走様でした。