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マスターズドリーム
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鶏がら出汁スープ
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レバーペースト
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鶏ささみと帆立のキャビア載せ
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白レバー
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もも肉
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ハツ
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分葱のつみれ汁
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手羽先
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舞茸
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岩 IWA5(富山)
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ハツモト
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砂肝
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だきみ
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ツミレ(削り卵黄)
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追加串(振袖・ささみ・ボンジリ・背肝)
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ささみ
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背肝
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播州一献 七宝 純米大吟醸
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甍（銀・黒）
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振袖
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焼きニラと鶏そぼろ卵かけご飯
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赤だし
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焼きニラ鶏そぼろお茶づけ
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わらび餅プリン
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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
食べログに鳥料理百名店というジャンルが新設されて、これからますます人気が過熱するのではないかという鳥料理です。今夜は渋谷神泉に今年オープンした特選髙坂鶏「克つ鳥」で乾杯です。食べログから12月特選コース16,500で予約しました。髙坂鶏は京都のブランド鶏で写真を探してみたらウズラのようにまん丸でコロッとしたかわいい見た目でした。個体が大きくジューシーで味わい深いのが特徴です。
マスターズドリームで乾杯して鶏ガラ出しスープからスタートです。味付けは塩だけの素朴なスープですが、鶏の旨味がよく感じられます。鶏レバーペーストをメレンゲのウェハースで挟んだサンドは鶏で作ったデザートで独特の甘みとレバーの苦みが絶妙におしゃれな逸品です。鶏ささみと帆立を合体させてキャビアが載せてあります。これはなんでしょうか。一口で頬張るとなるほど食べたことがない新しい体験に顔がほころびます。串の一本目はなんと白レバーから。これって最後のラスボス的なヤツじゃないのか、と思いながらぷりっぷりのレバーを堪能します。このお店はサプライズを仕掛けるのがうまい。かなりのやり手です。小気味よくもも・ハツと串が続きます。分葱が入ったつみれ汁のあとに手羽先が登場します。中骨がとってあり食べやすくしてあります。髙坂鶏は翼が長いのか、とても大きくてビックリします。舞茸は香り高く炭焼きで塩が軽く振られています。ここで日本酒が飲みたくなってメニューの中から岩IWA5（富山）を注文。このお酒は本当にヤバい。
串はハツモト・砂肝・だきみとどれもお肉が大きくて食べ応えがあります。つみれには固形化した卵黄を削ったものがフワッと振りかけてあります。それが熱でとろけていく感じがまた芸術的に旨い！こんな手の込んだことをするのは、料理人の探求心にただただ感動します。コースはこれが最後の串なので追加串をすすめられます。ぜんぶ頼んでみました。ささみ・背肝・振袖・ボンジリとどれも絶品です。お酒は長野県の甍(いらが)銀黒と兵庫県の播州一献 七宝 純米大吟醸。ここに置いてあるお酒はどれもヤバい。
〆も愉しませてくれます。炭火で香ばしく焼いたニラをそぼろご飯に卵をかけて、土鍋で炊いた美味しいごはんです。本当に嬉しくなる美味しさで幸せです。しかもおかわりはお茶漬けにしてくれます。どこまでサイコーなのでしょうか。デザートはわらび餅とプリンが層で重なっています。焼いてあるカラメルをスプーンで崩して食べるのが愉しい。このお店はすぐに予約の取れない名店となります。ご予約は早めにどうぞ。