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やげん軟骨
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血肝レバー
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つくね
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高原比内地鶏の砂肝とササミ
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伊達鶏の挽き肉
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かぼちゃの摺り流し
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砂肝 柔らかい食感ながらしっかりとした歯応え
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鬼おろし 無限
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銀杏
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モモ肉 うっすら塩味
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レバーペースト、炭火焼のトースト、トマトのピクルス
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やげん軟骨 絶妙な歯応えを実現
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茶碗蒸し きのこ
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マルハツ 生姜で
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高原比内地鶏の砂肝とササミ 山葵とちり酢(おろし醤油)で
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白玉うずらの卵 ふわふわ半熟
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茄子(宮崎佐土原) 旨味抜群
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伊達鶏の挽き肉 食感の良い白髪葱、美味しい出汁
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そり(ももの付け根) 詰まった肉感を柚子胡椒で
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ほうれん草のお浸し 箸休め
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大黒本しめじ(京都丹波産) 旨味抜群
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春巻き とろりとした熱々の餡(砂肝、菊の花、他)
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つくね 粗挽き仕様
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血肝レバー 苦手な人も好きになりそうなレバー
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せせり(首の肉) コリコリした食感。ししとうと山葵
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合鴨
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間に挟んだネギの薄皮の食感を楽しませる合鴨！
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提灯 口の中での弾け感を愉しむ
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鶏スープ、漬物 大根と胡瓜
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そぼろご飯
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安納芋の黒蜜掛け
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ゑびす瓶
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みむろ杉 Dio Abita(奈良)
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Bourgogne Pinot Noir Le Bourgeon
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Bourgogne Chardonnay Le Bourgeon
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天草ソーダ割り
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ほうじ茶
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スタート位置
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のれん
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階段途中のオブジェ
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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
オープンから二ヶ月経過した「おみ乃 椿」さんを再訪。
初回は単独で来店して非常に満足出来ましたので今度は友人と来店。
先々月に電話で予約。現在は次々月予約は電話で受付、直近はOMAKASEで開放されることもある、とのこと。
−−シリーズ−−
焼鳥 おみ乃
おみ乃 神谷町
おみ乃 椿★今回
万人が一度は悩むであろう入り口は今回はするりとB1まで到達。前回は小美野大将を含む2人体制でしたが、本日は3人体制ということで整って来た感があります。
6名全員揃ってからの一斉スタート。
おまかせコース 16,500円(税込)
かぼちゃの摺り流し
砂肝
箸休め:無限の鬼おろし
銀杏
もも肉
レバーペースト
やげん軟骨
茶碗蒸し
マルハツ
高原比内地鶏の砂肝とササミ
白玉うずらの卵
宮崎佐土原の茄子
伊達鶏のひき肉
そり
箸休め:ほうれん草のお浸し
京都丹波産の大黒本しめじ
春巻き
つくね
血肝レバー
せせり
串追加ゾーン
合鴨★リクエスト
提灯★リクエスト
ご飯選択ゾーン
親子丼
そぼろご飯★選択
卵かけご飯
鶏スープ、漬物
デザート:安納芋黒蜜掛け
飲み物(別料金)
エビス瓶ビール
みむろ杉 Dio Abita(奈良)
Bourgogne Chardonnay Le Bourgeon 1,500円
Bourgogne Pinot Noir Le Bourgeon 1,500円
天草ソーダ割り
串やつまみが提供されるテンポは提供側の人数と合っているのもあるのかちょうど良いバイオリズム。美味しいお酒を飲みながら話なども交えつつ串と摘みが交差する好空間。
炭火による火入れが丸見えの串は各部位の特徴を最大限まで引き出した業。素材の切り分けや串打ち、火入れは同じ焼き鳥でも何故ここまで差が出るのか？と思えてしまうレベルで各席から感嘆の喘ぎ？呻き？が漏れ出る状況…
前回同様、提供された摘みも安定した出来であると共に淡白な部分と攻めた箇所のコントラストを感じさせつつ新しいメニューも果敢に取り入れるアグレッシブさ。
「高原比内地鶏の砂肝とササミ」は紅白のコントラストで砂肝の低温による火入れなのかササミと対照的な印象ながらも食感、味わいともに新しい風を感じさせてくれます。
中盤に登場する春巻きは神谷町のメニューの手羽先れんこん詰めに代わる新メニューでカリッカリの生地の中は熱々のトロットロの餡。刻まれた砂肝や野菜、生姜のテイストが印象深し。
なんだかんだ言って結構な量が提供されるにも関わらず、リクエスト串、ご飯物、デザートを食べて気付いたら満腹になっていた、という絶妙なラインナップ。美味しくて満腹中枢が反応せず…
〆のそぼろご飯の粗挽きのそぼろは砂肝の他にも軟骨なども入れてそうで食感を楽しめる仕上がり。親子丼よりも好みかもしれません。
今回はより美味しくなっていた印象でした。
また機を見て来店できればです。
ご馳走様でした。