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部位違いのねぎま
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ホロホロトロトロの白レバー
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抱き身。焼き色も綺麗
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手前ソリレス。奥のお肉は内もも(あか)
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火入れも流石!
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レア過ぎず安全。良い感じ♪
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カウンター
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塩缶の振り(塩梅)も◎
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さがり。胸の皮無しの串打ち
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サクサクの砂肝。いい香り
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せせりマスタード。ジューシー
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芽キャベツバター
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前菜3種盛り
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イカと筍
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ごぼう明太
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フキとごま豆腐
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ガッコ、蕪、胡瓜
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一杯目はやはりコエドで
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コエド好きやわ~
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自家製レモンサワー
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黒牛
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味わい違いのうずら
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お出汁がひたひたに入った椎茸
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温度管理の難しい小型の焼き台
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手羽元は提供直前に2分け
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手羽元の切れ目からは肉汁が···
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上品な脂のハツ元
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あらごし梅サワー
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箸休めのおろし
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おろし。柑橘(フルーツ)っぽくて美味しい
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パイタンラーメン
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パイタンラーメン、柚子胡椒
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口開け一番乗り!カウンター席
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ご馳走様でした_(._.)_
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市ヶ谷に昨年できた新店
『灯火』さん
お店は地下にあります。
階段を降りると行灯に比内地鶏の文字
17時30分
事前予約で10本コースでお願いしました。
☆前菜3種盛り
·ごま豆腐と春ウド
·新ごぼうの明太和え
·筍とヤリイカ。梅と魚醤で炊いたん
☆いぶりがっこ、蕪、胡瓜のお新香
カットも綺麗でいぶりがっこが入っているのも、比内使いの秋田リスペクトが感じられますね
>串はロングの丸串
>焼き台は45〜60cmの小型タイプ
☆さがり
皮を入れない串打ち
ダイレクトな口当たりで、胸肉特有の柔らかな食感を楽しめます。
火入れも良く、塩の塩梅も丁度いいです。
☆砂肝
香ばしい砂肝の香りに備長炭の香りが+
サクサク◎
☆ねぎま
さらりとしたテクスチャーの、少しだけ甘みのある醤油仕上げ
トップは抱き身スタイルのもも、葱、続いて胸、獅子唐を挟んで最後は謎かけ。
予想ではスネかな~???
これは次行ったとき聞かないと分からん(笑)
☆芽キャベツ
後のせのバターも良い仕事!
美味しいです♪
☆せせり
プリプリの首肉には、マスタードが良く合いますね
☆うずら
通常、ソース、地漬け
それぞれ仕上げの異なるフィニッシュ
この辺で「ヤバイ、、この店。→結構攻めてくる系や」と気付きました。
☆椎茸
傘をお椀に見立て、たっぷりのお出汁が入っています。
☆抱き身
こちらは、皮巻きの胸肉
比内地鶏特有の酸味を含むキュっと締まった身に、皮の脂も美味しいコラボです。
☆そりれす
一貫づつ部位違いの所謂そりあか
無茶苦茶ジューシーで美味しい!
パクパク食べてしまい、赤の柚子胡椒か?かんずりか?は?のまま
☆手羽元
皮を残した串打ち
2本の丸串で焼き、直前に2分けにして提供
包丁が入ったところからおつゆが溢れてきます。
〜お酒〜
·コエド ルリ
·自家製レモンサワー
カットされたレモンがゴロゴロ
すっきりした呑み口
·あらごし梅サワー
少し甘味がありますがさっぱり
※相方は日本酒を半合で色々(画像参照)
【追加】
☆はつもと
上質なホルモンを食べた時に感じる、さっぱりとした脂に、濃厚な旨み
追加で頼んで良かった。。
そう思える逸品
☆白レバー
少ししっかり目の火入れですが、脂ののった白レバーの火入れは、これくらいがベスト
トロトロのホロホロ食感
☆〆スープを変更して追加
白湯ラーメン
濃厚鳥スープに、パツっとしたテクスチャーの麺
アレ?韓国海苔!?
カットされたうずらの玉子も可愛いです。
=================
修行先は、都内に数店舗ある比内地鶏のお店と、前から気になっててまだ行けてない三田のお店との事。
比内地鶏をベースにしながらも、ミドルよりに抑えた価格設定
そして
お客さんに分からないレベルで、一手間二手間加えた丁寧なお仕事
火入れは勿論
美人な女将さんとの連携のとれた物腰柔らかな接客も好印象です。
美味しかったです。
ご馳走様でした_(._.)_