1,816文字★
November 2022 opened Neo Baru in Kameari (Katsushika District) – 3.06.
I found this restaurant-review by an influencer on SNS, and I was interested in it.
By the way, I really hate "neo pubs" that focus solely on appearance.
I was skeptical about whether this restaurant would be good or not, mainly because I thought its appearance might not match its taste. However, it turned out to be even more delicious than I expected.
Plain Tsukhai at 275 yen, whisky Yamazaki at 660 yen—all prices are set at low-town levels.
(Hoppyがセットで550円というのはちょっと微妙ですね。）
The fact that high-quality products of a higher standard are used for the chopsticks gives a good impression.
(But compared to those autumn-themed restaurants where people drink alcohol, I still prefer the bonito steak restaurant.)
Three counters with chairs of high seating height, resembling a bar counter.
A table with 17 seats (total of 20 seats), featuring chairs with cushions placed inside the wine bottle cases.
The restaurant was run by two men.
First, let's talk about the pork pot! (1 person serving: 1,155 yen)
Meat Grilled Mix, Charcoal Salt Grill (770 yen)
Is this potato salad really like this? (440 yen)
That taste I had at the sushi restaurant, I can't forget... that flavor of the Garlic Roll (660 yen)
Terrace Hi's Fried Chicken (638 yen)
Sometimes there, sometimes not – Tencho Daikou Sashimi (660 yen)
The brief reviews of the dishes served are as follows: The scores within 【】 indicate individual evaluations, and the listed prices include taxes.
【3.4】まずはもつ鍋です！（1人前 1,155円）
The Motsu Potato Stew, which was trained for 10 years at a famous restaurant in Fukuoka... It would have been great if I had actually undergone such training (but I haven't).
Composition: Coptchang (fat beef small intestine), cabbage, green beans, red chili peppers, tofu, fried egg.
The soup is probably based on salt, but it seems a bit synthetic. However, I can sense its rich flavor.
Compared to high-quality copchans, the skin texture is a bit rough, and it’s concerning that remnants of food remain in the mouth.
The combination of soup and vegetables was excellent, especially the fried egg which was delicious.
It comes out in its finished state along with the kitchen stove, so it's always hot.
【3.4】もつ焼Mix 炭塩焼（770円）
Pork bumps, pork cheeks, pork knobs, pork tenderloins, pork liver, etc. sautéed with cabbage in salt sauce.
Although the rate of carbon monoxide is high, there is no unpleasant odor. Instead, the aroma of charcoal stands out more prominently.
I think it's delicious, but for a Motsukaki restaurant in the Kamei area, the price is right for 6 to 7 skewers.
“餅は餅屋”というわけではなく、“モツはモツ屋”ということを痛感した。
As for the Motsukaki at this Neo Izakaya, I think it's not bad.
【3.5】ポテトサラダはこんな感じですか？（440円）
The potato salad that I imagine does not look like this.
Rather than anything else, it's mashed potatoes.
Until it becomes soft, potatoes are turned into mashed potatoes, and ground meat is inserted into them.
The seasoning of the ground meat is sweet, with onions added (a taste reminiscent of beef dundee from major chain restaurants).
A sauce similar to a Cisardressing, topped with powdered cheese and black pepper.
【3.5】その寿司屋で食べた味が忘れられない…味のガリ巻き（660円）
A thick slice of bonito fish (sashimi), Gari (ginger pickled in sweet vinegar), and sliced green onions rolled with seaweed.
The wasabi stems are served alongside the seasonings.
It is estimated that the bright pink color of the sauce suggests that it is not intended for commercial use.
(I've never seen such a pink color with the homemade garlic from that high-end sushi restaurant.)
As sashimi, it has a smooth texture and thick meat, so it's very satisfying to eat.
The peculiar odor of the blue fish has been successfully masked by the use of ginger and scallions.
Even though the idea originated from a sushi restaurant, this dish is truly a masterpiece with a clever combination of flavors, and it leaves a very positive impression.
【3.5】テラスヒの唐揚げ（638円）
It seems to be a fancy version of a chubney eggplant fry, probably fried with starch.
It defaults to a light salt concentration. You can adjust the saltiness to your preference using the matcha salt provided.
Compared to other tulips, this one had plenty of flesh around the bone, and the separation from the bone was also good.
Perhaps it’s a "artificial tulip" made by wrapping mojo meat around the chicken bones.
If you bite into it carelessly, the hot meat juice will spray out—it’s so juicy.
Although this fried egg seems a bit unnatural, its visual appeal and ease of consumption are definitely appreciated.
Perhaps it can be considered a unique dish characteristic of the Neo Izakaya.
【3.5】時々ある、天草大王ささみ刺し（660円）
The seasoning features a sweet soy sauce reminiscent of Kyushu, along with chilies and fresh ginger and arugula.
This sweet soy sauce pairs perfectly with sliced meat (in Kumamoto, it's even better than Machisashi from Amakusa).
Saami itself is an item that offers a more sensual texture rather than a strong umami flavor.
I felt that the umami was a bit lacking, but it's nice to have this among the appetizers offered at a izakaya.
