-
レバ刺し（'10/10）
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絶品！チレ
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-
絶品！テッポウ
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-
レバ刺し（'10/10）
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-
小袋刺し
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-
ハラミ
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-
焼きたてジュージューつくね
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-
レバ焼（'10/10）
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-
（カシラの）アブラ
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-
アゴ
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-
煮込み（'10/11）
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-
レバ刺し炙り（夏場）
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-
豚耳
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-
ガツ刺し
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-
ｾﾝﾏｲ刺し
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-
小袋刺し
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-
絶品！チレ
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-
レバ焼（'10/10）
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-
レバ刺し炙り（夏場）
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-
てっぽう
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-
絶品！テッポウ
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-
つくね
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-
絶品！テッポウ
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-
つくね（断面）
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-
小袋刺し追加
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-
煮込み豆腐
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-
煮込み豆腐
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-
シロ
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-
てっぽう
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-
シロ
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-
大根酢
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-
とんび（豚尾）
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-
とんび（豚尾）
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-
一人５杯まで
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-
胡瓜とｴｼｬﾛｯﾄ
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-
胡瓜とｴｼｬﾛｯﾄ
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-
キャベツ
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-
溢れんばかりの梅割焼酎
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-
溢れている梅割焼酎
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-
溢れている梅割焼酎
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-
バイスサワー
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-
センマイ刺
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-
ガツ刺
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-
コブクロ刺
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-
コブクロ刺
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-
豚耳
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-
ナンコツ刺
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-
ジュースィーなカシラ
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-
ジュースィーなカシラ
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-
レバ刺（夏場は表面炙り）
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-
（カシラの）アブラ
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-
絶品！テッポウ
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-
絶品！テッポウ
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-
最高水準のチレ
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-
最高水準のチレ
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-
最高水準のチレ
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-
アゴ
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-
肉塊からたたいたツクネ
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-
肉塊からたたいたツクネ
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-
肉塊からたたいたツクネ
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-
絶品のテッポウ（'10/10）
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-
絶品のチレ（'10/10）
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-
絶品のチレ（'10/10）
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-
アブラ（'10/10）
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-
アゴ（'10/10）
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-
煮込み豆腐（'10/10）
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-
煮込み豆腐（'10/10）
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-
ガツ刺し（'10/10）
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-
シロ焼（'10/10）
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-
シロ焼（'10/10）
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-
ナンコツ刺し
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-
店内
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-
店内
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-
外観
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-
店外のMenu
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-
外観
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-
外観
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-
外観
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-
大瓶赤星
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-
梅割り
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-
赤ワインは赤玉ポ－トワイン
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-
アブラ刺（'10/11）
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-
タンとカシラ（'10/11）
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-
タン煮こみ（'10/11）
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-
バイスサワー（'10/11）
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-
溢れるマッコリ
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-
アゴ（'10/11）
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-
煮込み '10/11
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-
煮込み '10/11
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-
味付卵 '10/11
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-
あご煮込み
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味噌の何か
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煮込み
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ホッピー
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売り切れ1
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売り切れ2
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売切れの某日はこの3点のみ（’11/11）
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特製煮込み豆腐（’11/11）
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ナンコツ刺（'11/12）
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マカサラ（'11/12）
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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
【2011.12.】
おそらく年内最後の訪問。
マイレビュアー氏ほか3名で気合を入れて一番乗り。
制限の5杯を呑んですっかりいい気分。
じんちゃんとの会話も楽しく長居もしたかったのですが、待ち人もまだ多く腰を上げました。
が、次へ行くも記憶が半分程度しか、、、
さらに気が付くと新橋にいたのでした。
〆に相応しい記憶が曖昧な一夜で旧交も温められました。
【2011.11】
じんちゃんを思い出したら居ても立っても居られなくなり突撃。
20:30じゃ無理は承知。
残りのきゅうり、大根酢、耳をいただく。
赤星大瓶、マッコリ、レモンサワー。（この日は梅割りは回避）
じんちゃんの計らいで豆腐を煮込みの残り汁で煮込んでもらい完成した煮込み豆腐（爆）
この夜は出来上がっていた先客らの掛け合いがいいつまみになり大笑い。
いい雰囲気の店になったよなぁ。
来月はもっと来よう。
【2011.2】
モツを食べ慣れない先輩を誘い今年初の当店へ。
（遅めの入店ゆえ食べたモツは限られましたが、レバ刺しからカシラ、アブラ、つくね、ハラミ、トンビと
目からウロコの先輩。大満足してもらえました）
案の定入れないので、裏手の加賀屋本郷店で寒ぶり刺しとかで時間をつぶして再度来店。
その執念を感じたか、大将は苦笑い。他にも同様の客が数組。
昨年もお世話になりましたが、今年も宜しくお願いしますだ。
ひとつ店内に変化がありました。
「飲物はお一人様五杯まで」の張り紙。
「客が増えたのはいいけど酒のマナーがなってないのが多くて」とは聞いていたものの、短時間でガンガン
呑んで潰れる客もいるそうで、この張り紙となった次第。
いろいろミックスして５杯というのもあるんだろうけど、キンミヤ梅割り５杯だとすりゃ確実にサヨナラです。
この呑助でさえ、大瓶一本やマッコリ、バイスサワーのほかに梅割り４杯を呑むと記憶がかなり曖昧になり
例によって記録写真頼みの追尾となります。
んあ？待てよ、この呑み方だと６杯呑んでいることになるから、、、
自分もその対象なんですな。。。
この日はいきなりの梅割りで始めたものの、都合３杯で留めたので合格です。
しかし、逆に一人一杯ずつ1000円程度で長時間ベタベタするカップルもいたり（早く近所の湯島のラ○ホにでも
行ってくれ）、後から来る客に席を詰めて譲ろうともしない客とかこちらが注意したくなるような客も目に付きます。
酒のマナー、常連で注意を促したりしないと難しいものです。
誰から教わるというものでも無い気がしますがね。
【2010.12】
今年最後のじんちゃんへ。
今年はこの店にめぐり会えて本当によかった。
2010年10大ニュースのベスト３に入ります（笑）
【2010.11】
尿酸値は高くともここだけは行きたいもの。
当店初めての人を案内がてら自分も楽しませてもらっている。
【2010.11】
いろいろな露出が増えるにつれて来客増加はいいものの、ごく一部酒場でのルールを知らない客により
常連諸氏をはじめ一見の客でも迷惑を被る場面があるらしい。
元々がカウンターだけの狭いお店ですので、常識を持って楽しんでもらいたいもの。
【2010.10 我思う、ゆえにモツあり ～３００軒目はココだ！】
何度も通いながら味のブレはどうかとか素材の平均線を見定めてきましたがCPを含めて素晴らしい。
他のとの比較からも★５つです。
そもそも、この値段でやっているのが立派です。100円ですよ。
店主の努力がしみじみ感じられます。
ビール大瓶は赤星\580。
加えて酒の、特にキンミヤの大サービス。梅割り\350がスゴイです。
下町でも安い値段で呑ませてくれるところは沢山ありますが、ここでいう通常グラスの半分程度じゃないかと。
ここでは受け皿にも溢れるほど注いでくれるので、仕上げに梅エキスが入ると完全に溢れます。
見た目は良くないけど、カウンターから溢れた酒はすするか別の皿やグラスで受けるしかありません。
受け皿持参が賢明です。
普通の人ならこれ一杯で十分に酔えるでしょう。
私も大瓶からはじまり、バイスやホッピーも呑みますが毎回これを４杯も呑むと本当に記憶が薄れます。
しかし、酔えば酔うほどに楽しさが増します。
今回もカリッ+ジュワー＝テッポウ、サクッ+モグ＝チレ、プルン+プリリン＝レバ刺し 最高ですわ。
アブラ（カシラのアブラと赤身のMix部分・・祐天寺もつやきばんのフランスに近い）の上品な
脂とタレの融合も初めて堪能。
【2010.8】
モツスキーには堪りませんな。
何本食べてもここのチレとテッポウは最高。
前回モタモタしているうちに売切れになったネタやまだ未踏破のネタに狙いを定め、開店と同時に入店。
やはりここは遅れて入ると楽しみが半減します。
ネタによっては数本しか無いようで開店15分程度で壁のネタ札がひっくり返りますから
ビールでプハッ～なんてやっていると「もう酔ってしまったか!?」と目が点になります。
それならもっと仕込めよ という声もあるでしょうがが、店主なりに一生懸命仕入れて仕込みをやって
こうなのでしょうから。
レバ刺しはまだ暑い季節なので、軽く炙ったものしか出せないと。
ホンの軽く。これも悪くない。
前回あっさり売切れのカシラも堪能。実にジューシーだ。
はてさて、自分の中でどの位置にランクしようか、しばらく考える楽しみが増えた。
トンビ（豚尾）の煮込みは失敗。
早くしてくれと急かしたこちらが悪い。
煮込みが不十分で味の染みかたが不十分でした。
これは三茶久仁の煮込み加減と味の染み加減を念頭にいただけに次回また。
【2010.7】
モツスキー仲間からの情報で猛暑のなか開店と同時に入店。
素晴らしいモツの数々に酔いしれ、店主の考え抜いたタレとのバランスに感心し、CP度外視であるかの
ようなキンミヤに酔いしれ、店を出た記憶がありません。備忘録にもらった領収書とわが写真のみが証人。
本郷三丁目の駅から徒歩２分もあれば到着。
18時開店で20分もすると満席ですから、仕事をサボッてでも早めに行きましょう。
ほぼ横一直線のカウンター席は12席くらいか。
基本的に扉は無く？開けっ放し。奥の席は同じブロックの裏手の居酒屋と繋がっていてトイレも共同。
酔って戻る店を間違えて「自分の席が無い！連れが消えた？」と焦らぬよう。
ラインナップは充実の一言。焼きトンは一本100円で
タン、ハツ、カシラ、レバ、シロ、テッポウ、ガツ、コブクロ、チレ、ハツモト、タンスジ、つくね、アゴ、アブラ。
刺身はレバ、ガツ、小袋。串に刺した状態で各々違うブレンドの自家製タレで出されます。各100円。
他にセンマイ、豚耳冷製はチャンジャ的な辛味噌で、ナンコツは軽く湯通ししたもの（細かく切れ目を入れて
花を咲かせたような状態。焼肉屋のガリ（コウネ）に似た状態）にポン酢と紅生姜。
冷菜はマカロニサラダ（200）、ガツキムチ（100）、
煮込みがもつ煮込み、煮込み豆腐、煮込みライス、煮込み豚足（250～350円）とバラエティ豊か。
常に全てが揃うわけではないが、どれを食べても満足できるレベルであるかと思う。
特に驚いたのは絶品のチレ！
新鮮なチレを置く店は少ないが、あの東十条の埼玉屋ですら正直、微妙に苦味と言うか
食べにくさを備えている（だからこそ、あのガーリックバターなのだろう）。
とにかく一切臭みがなく、食感もいいだけでなく、後味もイヤミがなく一串で３度は驚くだろう。
テッポウの素材の良さにも感服。おそれいりやした。
表面のカリッとした感じに溢れるモツ汁が至福という言葉を思い出させてくれます。
小袋刺し、カシラ刺しの火加減もすばらしい。
これが刺身か？としみじみ。サッと湯にくぐらせたもの。
軽めの酸味を活かした、かけダレとのバランスが実にいい。
レバ刺しのタレもガツ刺しのタレも見た目は同じでも微妙にバランスを変えているので交互にどれを
食べても新鮮だ。
カリカリつくねはナンコツ入りで丁寧に叩かれたもの。
どういう部位を入れているのかわからないがごまかしの無い肉の味が堪能できる。
一人でやっているのでオーダーが集中すると（焼きの火加減など）大変だろうが、実にテキパキとこなして
いるので気持ち佳い。話しかけるのが気の毒な感じもあるが一息つくと何でも答えてくれる笑顔も佳し。