吉祥寺 『串煮込みマルニ』 : 食べたものなど : Kushinikomi Maruni

Today on my day off, I will have lunch at Kichijoji. The place I came to was Izakaya (Japanese-style bar) ``Marni'', which is famous for its stew. This is a store I've been interested in for a while. Even though I said I was having lunch, it was around 3pm, which was a bit of a middle time, so it was relatively empty. There are 8 counter seats in the front, 4 tables for 4 people and 2 tables for 2 people in the back, and 3 tables for 2 people behind the counter. You will be guided to a counter seat and will start off with a draft beer (650 yen).In addition to the grand menu, the food menu will also include the recommended menu at that time. First of all, from the recommended menu, ``Sesame yellowtail (880 yen)'' is a thick yellowtail topped with plenty of sesame sauce. The yellowtail itself is large and firm, but the sesame sauce taste is a bit strong. I felt that a lighter sauce than Hakata's sesame mackerel would have allowed the fish meat to taste better. This is delicious too though. The second drink was ``Hebesu 100% Sour (580 yen).'' Hebesu is a citrus fruit from Miyazaki that resembles Sudachi. It has a sour taste and is refreshing to drink. The second item on the recommended menu is ``Beef Negi Liver'' (660 yen).This is beef liver cooked at a low temperature, drizzled with sesame oil and salt, and topped with lots of green onions. It's cooked just right, and has a rare, gooey texture, but it's still cooked, so it's chewy. The third drink was a popular sake from Yamagata called ``Kamikigen Tokushu Junmai Karakuchi (1 cup @ 800 yen)''. It's strong and dry, but it's also slightly fruity and easy to drink. By the way, there are two sizes of sake, and you can choose from ``choinomi (half cup)'' and ``180ml (1 cup).'' The next food is the restaurant's specialty, skewered stew. From the left: "Beef tendon (230 yen)", "Shimacho (250 yen)", "Pork belly cabbage (200 yen)", "Shiro (170 yen)" First up is "Shiro". It is often eaten as yakiton, and although it does have a shiro flavor, the texture is chewy when yakiton is used, but since it has been stewed, it is soft and melty. ``Shimacho'' refers to the large intestine of a cow, and you often see it in Yakiniku (Grilled meat). Because it's been stewed, it's soft and melty, but it also has a springy texture typical of hormones. I don't know if the "beef tendon" was done on purpose or just by chance because I didn't have enough time to cook it, but the tendon part was quite elastic and I was imagining it to be melty and soft, so I couldn't help but think about it. The fibrous meat part was soft though. "Pork Belly Cabbage" looks huge. A generous amount of cabbage wrapped in pork belly. The crispy cabbage has a pleasant texture, and the broth soaks in, adding to the flavor of the pork belly. I still have some sake left, so I'll order another item. ``Macaroni salad (490 yen)'' Although it is called macaroni salad, it also has thickly sliced bacon and potatoes, and the peppery flavor makes it a macaroni salad that goes well with alcohol. All in all, your bill will be in the low 5,000 yen range. It's not that cheap in terms of price, but each item is delicious and the satisfaction level is high. There were still many items on the menu that I wanted to try, so I would like to come again. At that time, I think I'll try the pork belly cabbage again, which was a good value.