Visit the "Toro Mar Shin-Fukushima Branch" in Fukushima-ku, Osaka City.
Located about 220 meters south from the third exit on the west side of Shin-Fukushima Station on the JR East-West Line.
At this restaurant, I can enjoy the "Miyazaki Special Chicken Grilled over Charcoal," which I truly love.
The interior of the restaurant features 8 L-shaped counters, 1 table for 2 people, and 1 table for 4 people. The overall design is in a dark color scheme, giving a sleek and modern impression.
It's interesting that they have selected Heartland beer for their draft beer offerings.
So, first let's have raw pork in a jokki.
◆『鳥まる特製 鳥刺し五種盛』1,400円
Served with salt sesame oil and sweet soy sauce, this sashimi is fresh to the extreme.
I was deeply impressed by the rich texture of the lever that lingered on the tongue.
◆『地鶏の皮ポン酢』420円
While stubbornly resisting the urge to chew, the skin releases its delicious sour taste, gradually imparting a rich umami flavor within it.
◆『地どりトロあぶり焼き』1,000円
A seasoned grilled dish with parts coated with fragrant smoked charcoal powder, and parts that are juicy and rare in their cooking.
Yes, that's exactly what I wanted to eat.
◆『季節の野菜スティックと自家製鳥味噌』550円
This restaurant pays such attention to the freshness of the chicken that the vegetables are naturally crisp and juicy. I really enjoy having both bird miso and mayonnaise served together.
◆『5本の串料理コース』1,300円
Which part will be served depends on your preference.
On this day, the dishes "Hatsumizuri, Toro Kaid, Special Cured Meat, Solless" were served in the order they were prepared.
For a skewered course, it's delightful that they always include the rare dish, Solis, in the menu.
◆『地どり炭火焼（ゴロ）』10円/グラム
For me, this was the main dish of the day.
Since I don’t want to regret anything, I ordered 150 grams.
Every time the fire rises, a rich smoked aroma fills the restaurant, which is extremely invigorating.
With onions and fried garlic, it’s a smoky grilled dish that makes a loud "jujuju" sound while being cooked on a hot iron plate.
This cooking method involves spreading the oil smoke produced from the oil that has fallen onto the charcoal evenly over the meat as it slides through the net cage.
The performance is as dazzling as that of Takayama’s "Katsuo no Tattaki," while the aroma of smoked flavor, the juicy taste—all these aspects are truly appealing.
Sometimes, I added yuzu pepper to enhance the flavor, and I enjoyed it to the fullest.
"宮崎ハイボール、鹿児島ハイボール"といった、九州地方の焼酎を強炭酸水で割ったハイボールは、非常に相性が良いのでおすすめです。
Thank you for your hospitality (^^)
