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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
【恵比寿】”恵比寿とりひろ”
熟成機(エイジングブースター)を用いて熟成させた鷄を楽しめるお店。
コースは串と一品料理を織り交ぜたおまかせコース(13200円)のみ。
丸鷄ではなく部位毎に熟成させることで一番美味しい状態で提供することができます。
ここの“ささみ”が凄かった。焼き鳥屋の”ささみ”はレア目で提供されるお店が多いですが、やはりリスクがあります。
ここの”ささみ”は中までしっかりと火が入っているのにも関わらず、全くパサつかずしっとりしています。これを両立させているのが本当に凄い。安心していただけるので嬉しいです。
ハツは熟成させたものとさせていないものも食べ比べ。
やげん軟骨も過去一。味付けはタレ。お肉もついており、もはや食感を楽しむだけのものではなかった。最高です。
ここの焼鳥は1つ1つの大きさが絶妙で、咀嚼することを考えたカットは口の中いっぱいに広がる美味しさが堪りません。
鶏皮は店主の修行先とここでしか食べられない独自の技術を用いた調理法で、歯が無くても食べれてしまうほどトロトロ。
長野県の飯島さんという方が生産されたアスパラ、絶品でした。これほど瑞々しいアスパラは初めて食べた…
串は勿論、その他の一品料理も素晴らしく、飽きることなく最後まで美味しくいただけるコースでした。どの料理も美味しく圧倒されっぱなしの2時間でした!!
【おまかせコース】
•胸肉 淡海地鶏
•せせり、ホワイトセロリ ポン酢
•豆腐、近江鴨(滋賀)鷄出汁 スープ
•自家製糠漬け、大根おろし
•ささみ
•かしわ 淡海地鶏(滋賀)
•砂肝
•アスパラ 飯島さん(長野)
•ハツ 水郷赤鶏(千葉) 新玉ねぎのスライス
•ハツ(熟成)
•皮 青ネギ
•スナップえんどう(エメラルド)(愛知県)
•つくね
•やげん軟骨
•もも 五島地鶏しまさざなみ
•ピンクグレープフルーツ(熊本)
•長芋
•レバー
•スープカレー 新じゃが
•烏龍茶のゼリー
•自家製プリン 兼八 芋焼酎
追加
•ふりそで
•ちょうちん
【Omakase Course】
• Breast Meat: Awaji Shamo Chicken
• Seseri (Chicken Neck), White Celery, Ponzu Sauce
• Tofu, Omi Duck (Shiga), Chicken Broth Soup
• Homemade Nukazuke (Rice Bran Pickles), Grated Daikon Radish
• Sasami (Chicken Tenderloin)
• Kashiwa: Awaji Shamo Chicken (Shiga)
• Sunagimo (Chicken Gizzard)
• Asparagus: Mr. Iijima's (Nagano)
• Hatsu (Chicken Heart): Mizugokoro Red Chicken (Chiba), Sliced New Onion
• Hatsu (Aged Chicken Heart)
• Kawa (Chicken Skin): Green Onion
• Snap Peas (Emerald): Aichi Prefecture
• Tsukune (Chicken Meatball)
• Yagen Nankotsu (Cartilage)
• Momo (Chicken Thigh): Goshima Jidori Shimasazanami
• Pink Grapefruit (Kumamoto)
• Nagaimo (Long Yam)
• Liver
• Soup Curry: New Potatoes
• Oolong Tea Jelly
• Homemade Pudding: Kaneyachi Imo Shochu
Additions:
• Furisode (Chicken Wing)
• Chouchin (Lantern)
Experience the pleasure of enjoying aged chicken prepared using an aging booster machine at this restaurant. They offer only the Omakase Course (13,200 yen), which combines skewers and side dishes. By aging each part of the chicken individually instead of using a whole chicken, they are able to serve each piece in its most delicious state.
The "sasami" (chicken tenderloin) here is remarkable. Many yakitori restaurant tend to serve sasami on the rarer side, which comes with certain risks. However, the sasami here is thoroughly cooked inside while remaining incredibly moist and tender without any dryness. It's truly impressive how they achieve this balance. It's a delightful experience to be able to enjoy it without any worries, and it's even more delicious than when it's rare.
I compared the aged and non-aged versions of the "hatsu" (chicken heart).
The "yagen nankotsu" (soft bone) was also outstanding. It was seasoned with a sauce and came with meat attached to it, surpassing mere enjoyment of its texture. It was absolutely fantastic.
Each skewer at this yakitori place is perfectly sized, and the cuts are designed to enhance the flavors that fill your mouth with every bite. It's a true delight.
The chicken skin is prepared using a unique cooking technique that the owner learned from their training and is only available here. It's so tender that you can enjoy it even without teeth.
The asparagus from Mr. Iijima in Nagano was exquisite. It was the first time I had ever tasted asparagus so fresh and juicy.
Not only the skewers but also the other side dishes were fantastic. The course was enjoyable from start to finish, and I was overwhelmed by the deliciousness of each dish throughout the two hours!