鶏料理がいい、赤星がいい : Way A

It's been a while since I've written about drinking in Tokyo. It's not the time of Mambo. It was the end of last year. Ton-chan's mother-in-law (my wife's mother) is almost 100 years old. She is a very energetic grandmother, and she drinks a lot. At the end of last year, we had a small year-end party with her and her cousin. The place was in Arakicho, near Yotsuya-Sanchome station. It is an old private house on a small street called "Shururikimon-dori. We had a small year-end party at an old private house on a small street called "Sharurikimon-dori". Izakaya (Japanese-style bar) has delicious chicken dishes. About Arakicho. Araki-cho, located on the north side of Shinjuku-dori between Sugi-daimon-dori and Tsunomorizaka, is where the upper residence of Matsudaira Yoshiyuki, who became lord of the Takasu domain in Mino (near present-day Kaizu City, Gifu Prefecture) in 1700 in the early Edo period, was located. Incidentally, the Takasu-Matsudaira family was the birthplace of Matsudaira Yoho, the feudal lord of Aizu who became the Protector of Kyoto at the end of the Edo period. The Arakicho area still retains place names associated with Yoshiyuki's residence. The name "Tsu-no-Morizaka" comes from Yoshiyuki's official rank, Settsumori-no-mori. The street was called "Kururikimon Yokocho" (meaning "Kururikimon Street") because of the design of the Goshogawara on the gate leading to the back gate of the Kamiyashiki mansion. In the Meiji period (1868-1912), the pond and gardens of the Kamiyashiki mansion were opened to the public and became a scenic spot, and Arakimachi subsequently became a bustling hanamachi (flower street). Although the hanamachi is gone, there are still many restaurants in Arakicho. First, we ordered drinks. My wife and her family ordered draft beer. It is Super Dry. There is a bottled beer, Sapporo Lager, called "Akaboshi" (赤星)! (^∇^) ◆Akaboshi (Sapporo Lager) The long-established restaurant in Tokyo, Izakaya (Japanese-style bar), has this Akaboshi. I knew it was good! (^∇^) By the way, why is this beer called "Akahoshi"? It's Akaboshi because there is a red star on the label! You can easily understand such a thing. Not that, why is there a red star? What does that red star mean? Sapporo Beer has its roots in a beer brewery established in 1876 by the Hokkaido Kaitakushi (Hokkaido Development Office), which was set up after the Meiji Restoration for the development of Hokkaido. It sold Sapporo Beer from the following year, 1877. The mark of Hokkaido Kaitakushi is a red star, which is the "North Star" shining brilliantly in the northern night sky. The red Polar Star was the mark of the Kaitakushi Brewery and also the trademark of Sapporo Beer. That red Polar Star has been carried over to Sapporo Lager Beer. The first order was iburi gakko, cream cheese, and potato salad. The homemade tofu and breast meat tataki are also delicious, but I passed on them this time. The potato salad is a good combination of small chunks of potato and cream cheese. I wonder who thought of the combination of Akita's specialty, Iburi Gakko and cream cheese. I don't remember when I had it for the first time, but I am still impressed by the incredible marriage of the two. As for Tonchan's drink, let's go with sake. There are a variety of ginjo-style sake available. But I prefer honjozo and special junmai. There are a number of "seasonal sake" available. ◆Murayu Special Junmai One Summer Aged Sake from Nishikiya Sake Brewery in Niigata City. The brewery says that all specifications are undisclosed. The Akaneiro label is for a special junmai sake, its unfiltered, unpasteurized form. The label on the shoulder reads, "Aged for one summer. I think "一夏生熟熟" means "hiyaoroshi." It was a little short for one cup, so they gave us a discount on the price. It is a beautiful tasting sake with a slight sweetness. This restaurant is still Grilled skewer ichikushi. Tonight they have white liver, so we ordered it. And seseri. Grilled skewer It is a liver that has become foie gras due to fat deposition. It is very unhealthy (!). It is a very unhealthy (!) liver, but it is delicious and tasty. The neck of the chicken, also known as the neck, is the part of the chicken that is tight and elastic. It is firm and elastic, and when you bite into it, the fat and flavor of the meat will spread in your mouth. Chickens cannot move their eyeballs, so they move their necks to find their surroundings. The owner has a good sense of cooking and each dish is delicious. Among them, I recommend the "Dashimaki Tamago" (rolled egg). ◆Dashimaki Tamago At first glance, it looks goofy and the price is inexpensive at 480 yen, but it is so big and elegantly delicious. If you have any leftover, take it home and make it a side dish for Bento (boxed lunch). ◆Abukuma Honjozo Nama Nama Sake from Genba Honten in Tamura City, Fukushima Prefecture. It is made by slowly maturing the nama sake at a low temperature in an ice-cold refrigerator during the summer. It has the strength and sweetness typical of nama-shu. Today's main dish is nabe. Hot Pot Nabe. ◆ Hot Pot Nabe As it says "Shiratsuyu-tei" (white soup stock), it is made of thick white soup stock with a firm chicken broth. I wondered how to make such a thick soup stock. I wondered, but I was told that they have dashi stock for commercial use. It is delicious thanks to that thick soup stock. Hoppy After sake, I have hoppy. It's not only because it's cheap, but also because sake is too good and makes you drunk. An elderly lady also drank hoppy. And since there was leftover hoppy soda, Ton-chan told her to drink the rest! Ton-chan told her to drink the rest. Thanks to her, I drank several glasses of hoppy, and ended up in a state of blind drunkenness. (*´ο`*)=3 The last dish was rice. This time, it was a nabe, so we finished it off with the nabe. This is the last pleasure of the party, isn't it? It is hard to decide whether to have udon or zosui. But to enjoy all of the soup which soaked up the flavor of ingredients, it should be Zosui. Zosui is the rice for zosui. This rice is amazing! (The rice is washed with water to remove the sliminess of the rice. Thanks to this step, the entire porridge is crispy and not soggy. It is served with a sprinkling of small leeks and chopped nori. The zosui made from the thick broth is delicious! I'm full! Thanks for the food. https://onhome.blog.ss-blog.jp/2021-12-11

義母といっしょに暑気払いしたときのこと。
場所は四谷三丁目駅近く。
駅から新宿通りを東に向かい、みずほ銀行の東、「四谷荒木町」の看板がある小路を入って行く。
「とり酒場　わや」さん。
古い住宅を改造した１軒家のお店です。
神楽坂のビルの２階にある本店と違って、雰囲気があって、グッといい感じ。

【とり酒場】と命名するだけあって、店のウリは鶏です。
鶏と創作料理が自慢のお店です。
本店で何度か食べたことがあるもんだから、今回の料理のオーダーは、お店イチオシのものが外れていますので悪しからず。

店内にはいると休日なのにずいぶんと混んでいます。

まずは生ビールで乾杯！
スーパードライです。

◆お通しに、冷奴・豆乳仕立て。
豆乳を使った自家製の豆腐です。
豆乳をニガリでそのまま固めたものだから「おぼろ豆腐」とか「汲み上げ豆腐」とかのタイプです。
大豆の香りがして、とっても柔らかいツルリンとした豆腐です。

◆ポテトフライ300円。
子ども用のオーダーなですけど、揚げたてのアツアツ＆ホクホクで旨い。

暑いから、グビグビっと生ビールを飲みきって、次はすぐに日本酒にしましょう。

◆日本酒利き酒３種セットをオーダーしました。
好みの日本酒を３種類選べます。

１つは「天狗舞　超辛　純米酒」。
天狗舞は石川県白山市にある車多酒造のお酒。

もう１つは「村祐」。
「夏の生酒」と書いてある「村祐　夏の生酒　吟醸酒」です。
新潟市にある村祐酒造の夏季限定酒。
生酒ですけど、口当たりがいいです。

３つめは、「愛宕の松　ひと夏の恋　純米吟醸」。
「伯楽星」が有名な、宮城県大崎市にある新澤醸造店が蔵元。
「ひと夏の恋」は宮城県の「ひとめぼれ」を使った日本酒ですって。
ひとめぼれで一夏の恋・・・なんていいなぁ。

◆13品目と彩り野菜のさっぱりサラダ （だったかな？）
ホタテが入ったりした海鮮風のサラダです。

◆スパイシーチキン
鶏から揚げ、じゃなくってスパイシーチキンだったはず。
ここの唐揚げは、ジューシーなチキンに独特の味付けがしてあって旨い。

メニューに【料理長オススメ　イカゴロの陶板焼き】ってのがある。
【プラス200円でリゾットもご用意できます】ってのもいいじゃないか！

◆イカゴロの陶板焼き。
陶板の上にイカゴロが載ったイカ。
蓋をして、火を入れて、しばらく待ちましょう。

◆アボカドサラダ。
アボカドをマヨネーズで和えてあって、まったりした味わい・・・ワインに合うかもな。

焼き鳥をオーダーしました。
このお店の焼き鳥は「宮崎県産日南鶏」を使っている。

◆白レバ。
さっぱり若鶏と濃厚親鳥があるんだけど、確か濃厚親鳥だったと思う。
白レバは、普通のレバじゃなくって、フォアグラ状態になったレバです。
まったりして旨いレバーがミディアムレアの焼き上がり。

ところで・・・フォアグラって、脂肪肝だよね。不健康な鳥だよ。
不健康鳥・・・けど旨い。だから、いいかぁ。

◆まるごとささみ・わさび。
その名の通り、ササミをそのまま焼いてある。

◆せせり。
首の肉で、身が締まっていて弾力があり、しかもモモ肉よりも脂が多くて、実に旨い部位です。

☆イカゴロの陶板焼きが焼き上がりました。
火が通ってプリプリになったイカっていい食感ですね。
イカゴロだけで濃厚なのに、バターの塩気と甘さまで加わって、これが不味いわけがない・・・いや、素直に、旨い。
このバタ臭い濃厚さには日本酒よりも・・・

アルコールは、ホッピーだゼイ！ヽ(^◇^*)/
っていうか、いつものどおりの進行だ。

◆手作りつくね。
卵の黄身をかけて、これまたマッタリ路線です。

◆ガーリックチャーハン。
ガーリックがたっぷり入ったチャーハンのこと。
タップリのガーリックが香るなぁ。香って旨いガーリック。

☆イカゴロ陶板焼きがほぼ終了状態。
ゴロ＆バターのソースが陶板の上にいっぱい。
これをバゲットにつけて・・・
ってのもいいけど、ここは・・・ほら。
【プラス200円でリゾットもご用意できます】ですよ。

「リゾットお願いします！」
店長さんがやって来て、イカゴロソースにご飯を投入。
そしてチーズを載せて
さらにバターをしっかり載せて火に掛けます。

実はここで、とんちゃんがビックリしたんです。
「ごはん、洗ってあるんですか！」w(*ﾟoﾟ*)w
投入したご飯が、単なる「冷やごはん」じゃなくって、「水で洗ったごはん」だったんです。
「えぇ、当然ですよ。」と店長さん。「洗わないとネバリガ出ますから。」
いともアッサリと答える店長さん。
いやいや、そのわずかな一手間をかけるか、惜しむか。そこが問題なんですよ。
思わぬところで、料理にかけるお店の姿勢をかいま見ることができました。

さて、陶板に入ったイカゴロ・リゾットが温まるのを待ちましょう。
３分待つのだぞ、大五郎。（そんなCMが昔、あったなぁ・・・。）

数分待って
◆イカゴロ・リゾットの完成です。
濃厚なイカゴロを吸い込んだご飯に、溶けたチーズがマッタリと絡んでいる。
イカゴロパワー、炸裂だ！
もう、ムッチャンコ旨い！

イカは苦手なわが子だけど、これは旨い！って。
そうかよし、それは将来が楽しみだ。
きっと立派な酒飲みに成長するぞ！σ(ﾟｰ^*)
イカゴロ・リゾットは〆にもいいでしょうけど、立派な酒の肴です。

っていうことで、最後にナカを１杯。
キンキンに冷えたジョッキにナカがしっかり。
冷えたホッピーは旨い。

おいしくいただきました。

ごちそうさまでした。