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季節のお新香盛合わせ
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地の鶏蒸しつくね、ムネ肉漬け
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淡海地鶏ムネ肉のタタキ
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宮崎親鳥モモ肉のタタキ
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モモの串
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淡海地鶏のセセリ
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ささみカツ
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茶碗蒸し
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蓮根つくね
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はつ串
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つなぎ？はつもと？
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ズッキーニ串
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手羽先串
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鶏白湯ラーメン
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プリン
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品書き
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店内黒板
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店内
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表看板
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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
新潟出張初日の夕食は評判良さげな、練馬 鳥長 新潟さんで頂いた。店は、東大通り近くの雑居ビルの二階にある。急な階段を登り、灯る提灯に謳われた店名を眺めつつ、めくら戸を潜り入る隠れ家的な店構え。一見は敷居が高そうだが、一歩足を踏み入れると応対は優しく気配り細やか。カウンター席に案内されて地鶏コースはスタートした。
｢季節のお新香盛合わせ｣
胡瓜・大根・白菜・人参と素材は凡庸だが、風味軽やかで鶏料理の合間に摘まむに良さげ。
｢地鶏の蒸しつくね、ムネ肉漬け｣
ふわり纏まるミンチ肉の歯触りと旨味、そして淡白だが味わい深い胸肉との違いが楽しい。
｢淡海地鶏ムネ肉のタタキ｣
火入れ絶妙で淡いピンク色の身芯と香ばしい周縁の対比に、ディルとピンクペッパーが彩りを添える。
｢宮崎親鳥モモ肉のタタキ｣
生姜の効いた香味豊かなソースで、歯応えが魅力の宮崎親鳥を頂く。
｢モモの串｣
見た目に可愛らしく、皮目はパリッ、噛めばジューシーで口に旨さが溢れる。
｢淡海地鶏のセセリ｣
筋肉質なネックの弾力が愉しく、噛み締める程に旨味が滲む。
｢ささみカツ｣
コース料理の名脇役、山葵が颯と揚げ物の重さを減ずる。
｢茶碗蒸し｣
卵か先か鶏が先かはさておき、器にはられた鶏出汁餡に焼鳥屋の矜持を見る。
｢蓮根つくね｣ で先ずサクサクを感じてからの ｢はつ串｣ で、字面同じくも異なるサクサクを味わう。
｢はつ串｣
凝縮した旨味とはずむ弾力が、併せて咀嚼を愉しくさせる。
｢つなぎ？はつもと？｣
オマケで頂いた希少部位、酒にやられて名前を失念。。。
｢ズッキーニ串｣
目先が変わる西洋モノの焼き野菜
｢手羽先串｣
皮目パリッと焼き秀逸、骨回りの肉の旨さを存分に味わい、此れがコース最後の串物となる。
｢鶏白湯ラーメン｣
選んだ〆料理は麺類、サラッとしつつ濃厚な鶏白湯スープが沁みる。
｢プリン｣
瓶底に沈んだほろ苦カラメル、卵液濃厚なプリン、生クリームを混ぜて頂く重奏的なスイーツがコースを締め括る。
ところで此処は米処の新潟県、当然ながら酒も旨い。店主が一押しの加茂錦 月白は、淡麗辛口の純米酒で焼鳥と相性が良い。他にもハイボールなど頂き、程よく酔っぱらい楽しい時間は終了。因みに、お代は一万円程と驚愕のコスパ。よって此処を、新潟市でマストで寄るべき良店として勝手ながら太鼓判を押しておく(笑
最後に、名店 鳥長の暖簾に奢る事無く、紳士に料理に向き合い、謙虚な姿勢で客をもてなす店主 尾形氏の心意気に敬意を表して、ご馳走さま。