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神楽坂の静かなエリアに
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瓶ビール
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比内地鶏のキンカンを燻製に
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いぶりがっこ入りポテサラと茹で落花生
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つくば茜鶏の手羽と大根
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サラダ
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ささみ
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焼酎の品揃えも渋い
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胸肉のネギ間、大葉を挟んで
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さつま揚げ(とうもろこしと鶏軟骨)
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熊本のナス
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比内地鶏モモ(上モモから下モモに変化)
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ワイン
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比内地鶏砂肝
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低温で育ったえのき
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ハツには生粒胡椒で
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生粒胡椒
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手羽皮の酢の物
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比内地鶏の初卵とつくね
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ワイン
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追加:軟骨?
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追加:ふりそで?
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追加:レバー
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締めの鶏茶漬け
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締めの鶏茶漬け
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締めの親子丼
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スープ
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神楽坂の外れ、静かなエリアにひっそり佇む焼鳥茜。
神楽坂の雰囲気に馴染む落ち着いた外観、店内もゆったりとした木のカウンターで焼鳥屋というより和食の割烹料理店のような雰囲気。
ご夫婦でやられている感じで、ご主人は焼き鳥に集中し、奥様が主にドリンクやその他の料理を担当するバランスの良い二人三脚の体制。
お通し、冷菜、揚物、酢物、焼物7本、鳥スープの地鶏コース4300円のみで、単品を追加するスタイル。
コースにシメものは含まれていないが、お腹の具合にあわせて追加することができる(親子丼または鶏スープ茶漬け)。
お酒は日本酒にワイン、焼酎とどれも豊富なラインナップで、好みを伝えるといくつか提案してくれる(奥様はソムリエらしい)。
比内地鶏やつくば茜鶏などの地鶏にこだわった串。
ささみの串打ちの均質さやレアな仕上がり具合、ねぎまは胸肉を胸肉の皮で丁寧に巻き上げて間にシソの葉を挟むなど、丁寧な仕事が光っている。モモは上モモから下ももに行くにつれての味の変化を1串で楽しめたり、ハツには生粒こしょうで風味づけをするなどなどの工夫も素晴らしい。
つくねに添えた卵黄は比内地鶏の初卵だったり、砂肝も原型に近い大きさのまま提供できるものを選んだりと素材にもかなりのこだわりが見える。
追加したレバーの焼きは素晴らしかった、このレアで表面がしっとりとした仕上がりはなかなかない。
1品料理も丁寧に作られておりどれも美味しいが、串の途中で出て来たさつま揚げが特によかった。
聞くと奥様が鹿児島ご出身だそう。どうりで焼酎の品揃えが渋いと思ったわけだ。
締めは親子丼と鶏茶漬けをシェアしたが、鶏スープがかなり濃厚でうまいので鶏茶漬けの方が好みだった。
親子丼は比較的薄味で汁だくな感じ、締めにはちょうどいい上品さ。
ワインを結構飲んだこともあるので一人14000円台というお値段になってしまったが、
それでもかなりレベルの高い素材と焼きを堪能できるし、そんなに高いという印象は残らなかったかな。
居心地のいいカウンターで上質な鶏割烹を楽しめたという感じ。
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焼鳥百名店の訪問件数1位狙って頑張ってます。
ランキングはこちら↓
https://award.tabelog.com/hyakumeiten/2018/89493/review_ranking/yakitori/japan