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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
六本木の交差点近辺のビル２階にあるお好み焼き屋さん。 目の前に鉄板がある店では無く、キッチンで作ってくれた料理が出てくる。 こだわりは、油を使わないでヘルシーなお好み焼き。
個人的な理由で一年以上行けなかったのだが、先日久しぶりに行った。 やはり美味しい！
前回の金額： ２杯飲んで一人￥５０００ぐらい。
戻る可能性： １００％
予約・席確保難関度： 店内は広くないので、電話を入れてから行く方がいいかも。 平日なのに満席だったり、週末なのに空っぽだったり、波があるみたい。
店： キッチンで焼くので店内は煙たくない。 浜松で40年間経営していたお好み焼き屋さんが２００７年から六本木に移動したらしい。 二階にある店なので、道から店内の様子が分からないから、口コミを見て来る客はいるけど、気まぐれで入る客は少ないかも。 窓際の席からは六本木道が見える。
料理： まずは東京ではあまり食べれない浜松市周辺のB級グルメ遠州焼き（えんしゅうやき）。 たくあんのみじん切りが入ったお好み焼きです。 ソース味で食べるのもいいが、やはり醤油味で食べるのがベスト！ メインはお好み焼きだが、サイドメニューもとても面白い。 肉巻きギョウザや牛スジ煮込みがお勧め。 餃子の皮の代わりに薄い肉を使っている。 和風そばは、おそばを使って焼きそばにした感じ。 お好み焼きは油を使わないのでパリパリ感は少ないが、味がとてもユニークでやみつきになる。
結論： リピートしたくなる店は、体にヘルシーな料理のある店がいい。 味が濃いい物や、脂っこい料理はその時の満足感はあるが、ひんぱんに食べようとは思わない。 でも完全健康食だと、あまり食べたい気分にならない。 ＵＳＨＩＯはとてもいいバランスで、ヘルシーだけどおいしく食べれる。
USHIO:
This place is not your typical okonomiyaki restaurant.
A Okonomiyaki specialty restaurant near Roppongi Crossing. Unlike a typical Okonomiyaki joint, there is no hot plate in front of you. All the cooking is done by the chef in the kitchen. I prefer this method, because the chef has a full control of making the best Okonomiyaki. There is also an added advantage of maintaining a clean air dining area unlike those smokey teppanyaki restaurants.
Their okonomiyaki is unique in that they do not use oil, making their dishes very healthy. If you prefer a more crispy okonomiyaki, you might be disappointed, but Ushio's okonomiyaki is very unique. I recommend you try it once and if you like it, you will likely become a regular. Aside from Okonomiyaki, they have several interesting side dishes like meat rolled gyoza, where they use a thin slice of meat as dumpling shell. I also like their yakisoba made with soba noodles. Their passion to serve unique quality dishes makes this place very popular among foodies.