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本日の串
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茶碗蒸し
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お造り
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お造り
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お造り
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焼鳥の台
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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
[2026.01]
12月富山に行くつもりでしたがお目当てのお店がお休み。
というわけで年始京都に変更です。
桃太郎ジーンズでお買い物した後こちらへやってきました。
エレベーターで地下に降りると扉が一つ。
中に入るとカウンター席のみの落ち着く店内。
上着を預けて着席。
ドリンク注文して乾杯していると今日の串を大将が見せてくれました。
高鳴る期待。
こちらは高坂鶏を扱う焼鳥屋。
無菌鶏で生でも食べられると聞いています。
まずは【茶碗蒸し】。なめらか、ごぼうのムースがお腹に優しそう。
寒さで冷えた体が温まって食欲が出てきます。
続いて【お造り】、こちらはオプションです。
むね・もも・すなずり、どれもおいしい。今まで食べた鶏刺しの中でも飛び抜けています。
寝かせているのかな？舌にまとわりつく感じと濃い旨味。
それ以上に良いのが白肝、なにこのなめらかさ、それに上品さを感じる風味。レバーとは思えない。絶品です。
卓上に野菜が一切れセット、ここに焼鳥をおいてくれます。
脂や旨味を吸わせるようです。
日本酒を飲みつつ焼鳥に舌鼓、どれも美味い。
生でも食べられる鶏だからレアに焼かれているのかと思ったけどしっかり火入れ。
しっかり火が入っているけどぷりぷりジューシーです。味付けは上品。でも物足りない感じはない。
つくねはねっとり、皮はパリパリで煎餅みたい、これらは他ではなかなか味わったことがない。
合間にサラダやむねの握り、レバーパテも登場。どれも高級店らしい一品。
白レバーを使った品々が特に気に入りました。
高坂鶏のポテンシャルの高さにも驚いたけどそれに匹敵するのが野菜たち。
どれをとっても美味しかった。質が良いのか料理が良いのか、両方なんだろうな。
焼鶏の台にしていた大根を焼いて出してくれたけど、これでずっとお酒を飲んでいたい。
〆は鶏ラーメンとさつもいもの土鍋ご飯。
ラーメンのつゆが美味しすぎ、さつまいも甘い、ごはんおいしい。
ご飯のお代わりを聞かれたけどお腹一杯で断念、もっと食べたかったー。
デザート食べてごちそうさまでした。
食べてみたかった高坂鶏、大満足です。
ホスピタリティも高くて良いお店です。
金額は２人でお造り１人前とビール・ハイボール・日本酒２合半で３万８千円ほどでした。
寒いから帰りはタクシー、歩き疲れたのもあって部屋に入ってすぐ寝ちゃいました。