This is my first visit. With a strong desire to taste roast chicken, my mouth, tongue, and heart were eager for it, so I decided to come here.
Last year, I visited quite a number of specialty restaurants serving yakitori. I also tried yakitori at various izakayas. However, this year, I only visited one restaurant multiple times. It was just for a second gathering to say hello during the New Year’s celebration. As a result, the number of yakitori I ate was quite limited. Apparently, my desire for yakitori increased naturally after that…
And, I was reading reviews of this restaurant by Mairevi-sama. It turned out that four people gave it high ratings, while three people gave it a normal rating.
Previously, I had a stomachache and wandered around drunk, and I passed by this place. The signboard with the words "串焼" written on it left a good impression on me, so I decided to come here. It was also convenient that I could make a reservation for the day through Yumelog...
I arrived at the restaurant at 5:17, the scheduled opening time. I entered together with another four people per group. After about 30 minutes, tables and private rooms were almost fully occupied, indicating that the restaurant was very busy.
It's close to the East Kanagawa Station, but it's a store located on the first basement floor in a small alley. It has a rather inconspicuous location, yet it seems to be quite popular.
The interior of the restaurant features a dark color scheme with wood textures, and indirect lighting that creates a calm atmosphere. Spotlights add an impressive touch, providing a cozy and secluded feel reminiscent of Japanese charm.
I sat down at the counter that was assigned to me. As usual, I was in a state of hunger, so I had planned to order just an ala carte meal. However, the staff member explained politely that on weekends and holidays, meals are served as courses (on weekdays, ala carte options are available). It seems that additional orders are also possible, but the key point is to do so after the course has been served.
Ultimately, I was quite satisfied with this meal. It became clear that the chef (the owner) operates the cooking area alone, and this is done to ensure a smooth response to customers' orders.
From the counter, it could be seen that the food was cooked with care, and if it tasted delicious, that would be perfect...
Yakisoba Course (Tax Included: ¥3,300) × 2
【先付】◎ちゃぼ太郎の福笑い
It looks good... In the reviews, it's mentioned that photos are included for each menu option. But when I got the finished dish, I was expecting something ready-made. Instead, I had to decorate it myself... It's a bit fun. I think I did pretty well, but the decorations done by my friends were just... interesting.
And this is truly something special. Under the potato salad, there was an extra amount of chicken meat. It was sweet and tangy, and it complemented the potato salad perfectly. It was even more delicious than it looked! I was quite underestimate it…
【焼物】おまかせ串7本
☆《ねぎま(しお)》は皆さんから高評価をもらいましたが、私もおすすめです。肉の厚みがかなりあり、モソッとした感じは全くありません。とてもジューシーで、噛むたびにたっぷりの肉汁が滲み出てきます。その肉汁の多さには驚かされます。
It was plump and had a firm texture, making it very enjoyable to chew. The saltiness was also perfectly balanced; it was the first time I had tasted something delicious even without adding七味。The green onions were large in size, and there was plenty of broth. Overall, there were no shortcomings at all.
☆《手羽先》もおすすめです。こちらも肉が厚く、骨からスムーズに肉を剥いて食べることができます。モソッとした部分は全くなく、非常にジューシーです。
As can be seen from the photo, there is also some juice seeping from the surface of the meat. The juice is refreshing and not too thick; it has a distinct, fragrant aroma on the skin side. It was truly delicious.
◎《つくね(たれ)》は粗く挽かれており、ふっくらとした仕上がりです。こちらも非常にジューシーです。たれは甘じょっぱい味わいですが、甘さは控えめでさっぱりした印象です。たれによって引き付けられる感じはなく、お肉の味を楽しむという感覚かもしれません。これは形式的な感想ですが^^;、とても美味しかったです。
◎「すなぎも(しお)」の独特な香りは強かったですので、好き嫌いがあるかもしれませんね。私は好みでしたが。こちらも噛むたびにたっぷりの肉汁が滲み出てきて、ジューシーでした。やはりこちらは七味を付けるとより美味しく、弾けるような歯応えを楽しめました。
◎《アスパラ(しお)》豚肉の脂とアスパラの汁がたっぷりで、こちらもジューシーです。豚肉は香ばしく、アスパラはジャキッとした食感がよく、軽い甘さもあって、とても美味しかったです。この串に限らず、全般的に胡椒をうまく使われている印象です。
◎「ぎゅう(牛串)」は非常に優れた出来栄えです。柔らかく、脂ではなく肉汁がたっぷりで、旨みもしっかり感じられます。つくねと同じタレで調理されているようで、赤身の肉が主成分だと思いますが、このような食感と味わいを実現できるのは、本当に上手な料理人だと感じました。
☆《えりんぎ》肉厚で驚きました。食べ応えがあります。歯応えはザクッとしていますが、中はふっくらしており、汁もたっぷり出てきて、旨みも十分に感じられました。もう一本食べたくなるほど、とても美味しかったです。
【煮物】◎フライドエッグの焼き付け
This dish was served between the spaghetti and the asparagus. The garnish was well done, and the soft fried dough was delicious. It had a refined taste of Japanese broth, making it extremely tasty.
It was a bit cold, so I think it's a prepared dish. But both in terms of temperature and taste, it served well as a quick fix between orders of roasted birds.
【Condiments】◎ Handmade pickled vegetables
This dish was served between gyū (beef skewers) and erin-gi. Compared to what it was called "shallow pickled," its texture was quite soft. It had a crisp texture, and its flavor resembled that of pickled vegetables, with a gentle saltiness and sweetness. It was extremely delicious.
【Rice】☆Rice, Chicken Soup, Braised Miso
The rice is fresh and seems to be from the moment it was cooked. The chicken broth isn’t overcooked, but it has a perfect consistency and flavor. The saltiness isn’t too strong, creating an excellent taste that leaves no one wanting more.
The roasted miso has a fragrant flavor, with a mild and balanced taste that doesn’t overpower the other ingredients. It’s enjoyable to eat while repeating the three components in the dish, making it a truly well-crafted meal. Both in terms of quantity and taste, it’s not necessary to add egg yolks or noodles as optional toppings.
◎「ぼんじり（税込￥200）×2」
It's cooked in a gentle way, resulting in a crispy texture. It's also juicy, with plenty of fatty substances seeping out. It pairs well with shochu.
◎「かわ（税込￥300）×2」
Lots of large pieces of meat. The surface is well-baked and fragrant, but the inside remains quite tender. It’s more of a type that requires chewing to fully appreciate its delicious flavor rather than being considered juicy.
Perhaps it was lightly simmered in hot water. It was a different type from usual, but it was extremely delicious.
○「れば（税込￥250）×2」
It was prepared to a rare standard, so there might be differences in taste between people. Personally, I would prefer it if it had been baked for a bit longer. However, the soft texture and rich flavor made it delicious.
◎「しいたけ肉詰め（税込￥350）×2」
The dish is filled with minced meat, and the shiitake mushrooms are also thick and satisfying to eat. They are also juicy, so you really have to savor the juices. The flavor of the shiitake mushrooms adds an extra touch of deliciousness. The saltiness is well-balanced.
○「プレミアムエビス（税込￥650）」サッポロ樽生プレミアムエビスですが、本当に久しぶりの体験でした。グラスがとても美しいです。最初の一口は少しキレが足りなかったのですが、ちゃぼ太郎を少し食べた後の二口目は、本当に美味しかったです。思わず「えっ」と驚きました…。
・「角瓶（税込￥580）×5」いつものように、ハイボールで…。
○「魔王（税込￥780）」ソーダ割で。以前本格焼酎ブームで人気だった“3M”の一角。フルーティーな香りとしっかりとした味わいを持つ。
◎「獺祭焼酎（税込￥850）」日本酒は以前たくさん飲ませてもらったことがありますが、焼酎は初めてです。普段は飲まない米焼酎ですが、ソーダ割りでも「獺祭だ！」というほど香りが高く、華やかな味わいでした。この米焼酎なら、また飲みたくなります…。
◎「田酒（半合）（税込￥1,000）」青森県西田酒造の「田酒 純米大吟醸 斗壜取」。日本酒度：+2、酸度：1.5。半合でこの価格ですが、田酒の純米大吟醸を提供しているならと…。田酒なのに「えっ」と思わせるような吟香の強さでフルーティー。すっきりした味わいで、後口には爽やかな辛口を感じて、ああ、田酒らしいなぁと思わせました。
☆“鍋島(半合)”(税込￥460) – 佐賀県富久千代酒造の“鍋島特別本醸造”。日本酒度：?8、酸度：1.2。鍋島は甘口が得意ではないのですが、本醸造を選べるなら…。あの甘いお酒がこんなにもスッキリしていて、キレがあるとは驚きました。本醸造が好きな私にとって、このお酒は本醸造の意義や良さを再認識させてくれました。個人的には、本醸造では“九頭龍逸品”に続くお気に入りになりました。
◎「屋守(半合)（税込￥500）」東京都豊島屋酒造の「おくのかみ 純米中取り 無調整生」。日本酒度：+1.5、酸度：1.4。華やかというよりはさわやかな吟香。中取りで生というだけあって、甘さよりもコクのある深い旨みが感じられ、飲みやすく美味しかったです。
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The counter was not smoky, but there was a light burnt aroma that piqued my appetite. It was quite challenging, but the dish truly managed to calm my burning mouth, tongue, and mind with its delicious taste.
What on earth is this juicyness? I don't know if it's a branded chicken, but I could sense the quality of the ingredients. I also saw how the chef cooked the food with great care and dedication. I truly appreciated the skill with which the dish was prepared. I had the chance to greet the owner of the restaurant, but I wish I had asked more questions...
The price is around 300 yen per serving, which isn’t very cheap. However, all kinds of high-quality ingredients are used, so the satisfaction level was extremely high. Moreover, the shochu seemed to be of better quality. It was a unique experience to enjoy both shochu and Japanese sake together.
This restaurant opened in December 2014, marking its 11th year of operation. However, its rating on Yumelo is quite poor, currently at "3.33". While Google's ratings are good, it would be desirable if the restaurant received a slightly higher rating.
Ah, I apologize for being persistent. This time, I've utilized the V Points of 1,000 from Yumlog. I would like to express my gratitude to the restaurant and Yumlog...
This time, it seems to be another “Yakitori Course”. But I really want to try the Kamaage and the Ramen with Washi Sausage and Tuna. The small dish items cost around 400 yen, which is a very affordable price. I’ll definitely go there again! ♪
Thank you for your hospitality!
