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レバーペーストのパテ 粒山椒
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鶏たたき
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胸肉 刻みとろろ
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鶏むね炭火焼き
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蓮根の肉詰め
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だきみ
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だんご
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トマト
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前菜三種
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お漬物(レタス・大根)
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サッポロ生(エーデルピルス)
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「ヌメロシス」サケ エロティック 6号酵母＋2号酵母（長野）
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銀杏
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ささみカツ・蓮根ピクルス
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手羽先
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手羽元
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スパークリングワイン キャンベル・アーリー（ロゼ）
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せせり
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Hyakuzi Extra sec（白）
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鶏白湯ラーメン
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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
最近すっかり鳥料理ファンになってしまい、人気のお店にちょくちょく足を運んでいますが、ここが最強かもしれない。そんな予約困難なお店に連れてきてもらいました。今夜は焼き鳥百名店「鳥長」で乾杯です。練馬駅から徒歩10分くらいのところにある見た目はなんてことない地味な佇まいです。コースのみの一斉スタートのようです。
サッポロ生(エーデルピルス)で乾杯。漬け物のレタスの何とも言えない甘みが本当に美味しくてびっくり。前菜三種(レバーペースト・鶏たたき・胸肉刻みとろろ)は生・レアの鶏肉をまずは堪能させてくれます。レバーペーストは味濃いめでビールが進み粒山椒のフレッシュな香りが本当にセンスが良いです。鶏むねの炭火焼は皮目がパリッと焼いてあるのに身はしっとりとレアな仕上がり。軽めに岩塩で整えてあり、歯応えと肉の味わいが芸術のレベルです。
おすすめの日本酒がまたヤバいやつです。長野のワイン工房で期間限定で造っている日本酒。「ヌメロシス」サケ エロティックの中でも珍しい6号酵母と2号酵母で発酵させた銘酒をボトルで戴きました。6号酵母のものも戴きましたが、口当たりが賑やかでとても愉しいお酒。揚げ物はレンコンの肉詰め。大ぶりなホクホクのレンコンにわざと穴を追加して空けてあります。串はだきみから、どうやっているのか不思議なくらい皮がパリッとしていて身はぷりっぷりの絶妙な焼き加減です。だんごも美味しくてほっぺが落ちます。トマトはとても甘身が強くフレッシュに口の中をリセットしてくれます。ここで銀杏が登場します。まったく臭みがなく感動するほど美味しい！ささみカツの付け合わせには先程のレンコンから穴をくり抜いた欠片がピクルスになって再登場。こういう遊び心が素敵です。
コースの串は手羽先・手羽元に追加しておまかせで３本。鶏の味わいが強く焼き加減がどれも絶品。スパークリングワイン（ロゼ）と白ワインを戴きましたが、お酒もまだまだ愉しそうです。〆には鶏白湯ラーメンが登場し、おなかいっぱいで幸せです。おみやげに鶏そぼろと鶏脂を持たせてくれました。これはヤバいお店を教えてもらっちゃいました。