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このたれが決め手
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キムチ ¥100
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ひも¥600×2人前
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上カルビ 味噌 ¥1000
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若鳥¥450と 肝¥650
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焼きセンマイ ¥600
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ヒモ(小腸)を味噌だれで絡めたところ
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25年は通っています。
個人的には松阪での焼肉=脇田屋といった嗜好です。中でもこの(ヒモ)は100%注文しています。また、この黒い味噌タレの味は流石は過去に日本一の牛ホルモンと評価された事もうなずけます。
まぁ代が変われば色々と問題も有りますが、この味だけはずっと変わらずにいてほしいものです。最近の松阪の焼肉店には下町情緒が無くなったように感じます。でも、この店舗ではあの頃に帰れますよ。
ごちそうさま。