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超粗挽のそぼろご飯
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かわ
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つぼ
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はつ
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色鮮やかな刺盛。左からレバー、ササミ、砂肝、ハツ
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ササミ
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レバー
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砂肝
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うずら玉子
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もも（ねぎま）
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だんご
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ねぎ巻＝ねぎを肉で巻いたもの
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コースのスープ
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お通しのササミのヅケ
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コースのサラダ
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この山椒塩が美味かった
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綺麗に空きました
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焼酎のお供に
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
仕事帰りに上司と4人でお邪魔。神田駅から徒歩5分ほどの鳥焼処。新橋の老舗魔法学校出身のご主人が、その日に店内でさばいた超絶新鮮な鶏に絶妙な火入れで魔法をかけてくれるという人気のお店。
予約からオーダーまですべて常連の上司にお任せし、とある金曜日19時頃お邪魔。
賑やか系焼鳥店が軒を連ねる界隈にあって、小さな看板だけの目立たない店構え。一見かつおひとり様では少々入りにくいかも。
ご主人の趣味だというジャズが流れる店内はカウンターとテーブル席で20席ほどのキャパのところ我々含めて8名ほどとやや少なめ。
乾杯ビールとともにやってきた本日のお通しはササミの漬け。いただいてみると新鮮な白身魚の刺身のような弾力。なんじゃこれ！お通しからクオリティ高すぎてもはや期待感しかない(*´艸`*)
続いてやってきた刺盛。ササミ、ハツ、砂肝、レバーからなる色鮮やかな一皿だが、ご主人によれば内臓には当たり外れがあり商品として出せるかどうかさばいてみないとわからない部位もあるとのこと。とろとろレバーにまったり濃厚なササミ、ぶりんぶりんのハツ・砂肝との出会いに感動の嵐。
焼物連はコースに加えて数本を追加。いただいた順にササミ、レバー、砂肝、うずらの玉子、もも肉（ねぎま）、だんご、ねぎ巻、かわ、つぼ、ぼんじり。特に軟骨混じりの粗挽だんごと初めていただいたつぼ＝ぼんじりの隣の部位は脂乗りが大変よく、追加発注した芋焼酎が大いに進むお味。
このあたりでだいぶ満腹中枢が刺激されたところに「この味は他じゃちょっと食べらんないよ！」とご主人が胸を張る〆のそぼろご飯が着丼。
超粗挽のそぼろを惜しげもなくご飯の上に爆盛し、真ん中にうずらの玉子を落とした一品。軟骨混じりのそぼろは弾力抜群で噛むたびに脂がほとばしる。噛みすぎて顎が痛いのを我慢しながら無心で完食し、全員が満面の笑みで放心状態(ﾟ∀ﾟ)ﾎｹﾞｰ
優良店を教えていただいた上司に感謝！
平日はビジネスピーポー、週末はファミリーでの利用が多いそう。上述の通り日によって品揃えがまちまちだったりそぼろご飯がなかったりするそうなので、予約のうえお邪魔するのがおすすめ。
ご馳走様でした♪