鶏もも肉のから揚げ !! : Akitsu Nihonshu Izakaya Shibata

I don't visit him many times a month, but I think I'm pretty familiar with him. I sat in a different seat each time and looked at the store from a different angle each time. When it comes to ordering, I'd like to try to order something different from the last time, but every time the next day I find myself thinking, ``What did I have for dinner?'' and I'm trying to remember. I look at the photos and ask myself, ``What is the name of this menu?'' so I try not to take the menu every time I go. I can't take pictures of all the food every time. Inadvertently, I got carried away with it once or twice, and by the time I remembered it, it had become a shape that could no longer retain its original shape and was no longer a photographic subject! I hate myself...! This time's discovery! Shibata's "fried chicken thighs" is exquisite! It's quite a huge fried chicken, but it's crispy on the outside and juicy on the inside! I heard this line in a commercial or something, but this is really crunchy and juicy! Considering the volume, I think the CP far exceeds that of specialty stores. I think I'm going to get addicted to this~ This time, I'm going to call it ``drinking Shibata'' and say that the menu is more balanced with sake than oden...but there's no way the restaurant staff would understand that intention. , the timing of the alcohol and food is different. Well, I can't remember what I ate until the next day, so it can't be helped. This time, I'm going to keep the oden to a minimum, and in addition to the photo, I'll also have "dashi Gyoza / Dumpling", "beef tendon stew", "assorted delicacies that go well with sake", "deep-fried taro", and "cha rice" to finish off with the delicious assorted delicacies as side dishes. I asked to do it. The menu at this restaurant is, of course, a lineup that goes well with Ponzake. If you want to seriously enjoy sake and food, it's important to have a vast memory of sake tasting and the timing of your orders. But since I'm not a professional, I don't really care that much about it.The number of Pon Sake brewed by Shibata is based on about 50 regions and breweries. The brand is probably double that. It is said that the number of warehouses alone exceeds 1,000. When you go to rural areas, there are literally countless of them, so no matter how hard you try, it's natural that you'll end up with an uneven selection. The main lineup includes Shinsei, Dassai, and Juyondai, which will bring a smile to connoisseurs' faces. There are various brands from other breweries, but each of the above brands has an important meaning within Ponzake, which is interesting. Alcohol has a history. This is the second place I've seen "Zaku", which is named after a mobile suit. Even though it's from Yamagata Prefecture, ``Eiko Fuji'' seems like a frivolous sake, but it's actually pretty good after drinking it. As for Ryuriki, is the "Dragon Nanchara" brand the main brand these days? It's interesting to see how new types of brands and labels have appeared in Pon-shu, which is a sign of the changing times. Each part of the store is of a high standard. However, to be honest, the balance is such that the "fit" of the high-quality parts has not yet been achieved. When you think about it like that, it seems difficult to work at a food store. You can't run a business with just your cooking skills and sense of taste. While attracting the attention of customers, the store has become more mature. Patience and adventure little by little. Shibata seems to have matured in what he's good at.

Gogo is simply half of ichigo. Many stores sell 1-2 go, and depending on the brand, they may sell 4-go or 1-sho. Well, one go is fine, but if there aren't two or three people who can drink it, the types that can be drunk will be limited. If you're selling in bulk, it's safe to limit yourself to 3 or 4 types. Goshaku is 90cc, so you can easily drink it, so if you have a particular brand you want to try, you can enjoy quite a variety. It is also easy to get involved in stocks with high prices. Later that day, I still had some plans left, so I only drank about 4 types, but I was satisfied with the quality rather than the quantity. In my case, I would have preferred a few more types, but for those who like it even though it's not strong, I recommend the Goshaku sale. This was my second time here, but is "Kobe Oden" a "fashionable" type of oden? People in the Kansai region apparently refer to oden as ``Kanto-daki'', but why do so many oden restaurants in Tokyo claim to be ``Kansai-style''? Especially when it comes to famous stores...? On the other hand, I think it's true that there is no fixed seasoning that says ``this is Kanto style'' in the Tokyo area. So, what I want to say is that the ingredients of "Kobe Oden" are slightly different, but is the soup still lacking in flavor? Although it's not limited to Tokyo, oden in the East must take a long time to make the soup stock. You may also use kelp, dried fish, sake, soy sauce, and other ingredients, but make a rich dashi soup in advance and add the ingredients one by one. I think it combines the umami from the ingredients to give it a rich flavor. It's not a bad thing, but as someone who was born and raised in Tokyo, it becomes even more noticeable the second time I've had to say, ``I don't have enough dashi.'' The quality of the ingredients themselves isn't bad, so it's just a matter of personal preference. In any case, there is a full menu other than oden and sake. I won't give it 100 points, but I realized once again that this is a store for me.

The area around Shin-Akitsu Station is quite familiar to walking around. Since it's near the station, I couldn't find a sign for the store even though I was walking from memory. As a result, I wandered past the store... Conclusion: It is located at the back of the first floor of the same building as ``Men.don Dining Yumesha''. The big signboard with the name of the store when it first opened has changed, but now there are photos of the bottles of sake they sell. The word "Shibada" is written just below the photo of the beer. You can't see this sign unless you look up as much as you can while walking, and from the Shin-Akitsu side you can't even see it because it's behind the protrusion of the building. The introduction is long, but I've come to really like this store. They have a good selection of ``Dassai'' and ``Juyondai,'' as well as many other brands. For a store of this size, considering its location near Shin-Akitsu Station, it seems like an exceptional effort. I don't see any stores around here that carry ``Ryuriki.'' Is “Kobe Oden” one of the selling points? This is the first time I've heard of it, but it's not a style that makes people think of Kansai. To put it in a bad way, it's no different from "homemade oden" in the Kanto region. Although there are differences in the types of seeds, the thickness of the soup is the same. I have no idea what is used for the soup stock. Even if multiple broths were used, the overall taste was weak and not utilized at all. Therefore, the soup has no richness. It feels like each seed is stewed separately. I think other reviewers wrote that ``the daikon radish is not simi-shim'', but it was completely different for me. It had been simmered until the center was dyed the color of soy sauce. However, perhaps because it was boiled for a short time in the same pot as the other toppings, the umami layering was shallow and only the spiciness of the radish stood out. My thoughts on other topics are similar. To put it bluntly, they place great importance on the taste of the ingredients...? That seems to be the case since the items I ordered were served in separate bowls. The real thrill of oden is that the flavors of the various seeds meld together in one pot. There is also a wide variety of menu items other than oden. I thought the price of each item was low, but that's because the portions are small like small plates. However, I don't think that's a bad thing since you can try out a wide variety of menu items. ``Hokkai Tsubu Wasabi'' which is not too spicy and has the sweetness of wasabi, ``Brown sugar broad beans'' which has a gentle sweetness, ``Beef tendon and vegetable stew'' by Kurosa Rikei, etc. “Yuzu sea urchin radish” is reasonably priced at 350 yen. Enjoy a glass of Ginjo sake with a thoughtful dish! I think this is a recommended store for people like you.