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牛のカルビ
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サービス品 牛のハラミの岩塩焼
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新メニュー(2012年3月現在)
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新メニュー(2012年3月現在)
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牛舌(薄切り)
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仙台牛リブロース岩塩焼き
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牛のシマチョウ
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サービス品 盛り合わせ
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チーズ入り石焼きビビンバ
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チーズ入り石焼きビビンバ まぜまぜ後♪
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生ビール大ジョッキ
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店内
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レバ刺
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牛舌＆豚カルビ
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牛のシマチョウ
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牛のハラミ
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牛のはちの巣
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牛刺
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新メニュー
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牛のカルビ
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牛のはつ
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ユッケ刺
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センマイ刺
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冷麺
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サービス品(豚カルビ、豚がつ、牛コリコリ、牛レバー、牛ウルテ、牛はちの巣)
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はちの巣刺
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豚のがつ
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ビビン麺
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舌刺
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豚のホルモン
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辛いクッパ
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牛のカルビ＆中落カルビ
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牛のレバー
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豚のトロ肉
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ライス
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カルビを豪快に切っていきます♪
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１年程頻繁に通い続けているのですが、相変わらず私の中で『ぐら』ブームが続いています。
予約なしでは入店できないほどの人気店なので、行くときは予約必須かと思います。
ダクトがほとんど機能していない煙モクモクの店内で
厚切り肉を七輪で焼いて食べるのが『ぐら』のスタイルです。
こちらのお店は正肉やホルモンはもちろんのこと、サイドメニューも本当にハズレがありません。
新メニューの開発にも余念がなく、最近「中落ちカルビ」「リブロース岩塩焼き」「馬肉ユッケ」等が
新たに加わったようです。
特に表面をサッと炙って、ワサビかレモンでいただくリブロース岩塩焼きがお気に入り♪
またＣＰの良さやマスターの人柄も、こちらのお店の魅力の一つかと思います。
今年もガンガン通っちゃいますｄ(-ω･｡)
～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～
余りに頻繁に行き過ぎている焼肉屋さんなので、逆に再訪を書くタイミングが掴めずにいました。
月に３、４回は行っている焼肉屋さんです。
移転してキャパが２～３倍くらい増えたのにも関わらず、相変わらず混んでいるので予約は必須です。
このお店の特徴は、なんといってもお肉の分厚さにあります。
一口のサイズがとても大きく、口いっぱいに焼肉を頬張ったときの幸せといったらないです(*´ω`*)
いつも注文するお肉は大体決まっていて、「カルビ」「ハラミ」「シマチョウ」「牛舌」「レバ刺」は
絶対に外せません。
月並みな表現になってしまいますが、カルビは、口の中でとけて、うっとりする美味しさ。
ハラミは、カルビのようにサシは入っていませんが、しっかり筋切りされていてとってもやわらか。
シマチョウは、適度に脂を残しているのでプリプリジューシー♪
牛舌は、サクサクの歯応えで、お店の名物です。
レモンかワサビをつけていただくのですが、ワサビがおすすめ。
レバ刺は新鮮でプルプルの舌触り。
とても甘くて、臭みが全然ありません。
お肉はどのメニューも量がとても多いので、頼みすぎには注意です☆
大体のメニューは制覇して、移転後の新メニューもひと通りいただきましたが
何を食べてもハズレがありません。
ユッケ、はちの巣、はつもおすすめですよ＾＾
冷麺、辛いクッパ、ビビン麺も、〆にぴったりの美味しさです♪
マスターや店員さんの接客も大変丁寧で申し分ありません。
こんなに美味しい焼肉を安くいただけるのなら、多少遠くても、煙たくても、少々強面なお客さんが多くても・・・
ずーっと通い続けちゃいます(*｀･ω･)b
～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～
私が１番好きな焼き肉屋さんです。
いつも混んでいるので予約してから行きます。
毎回必ず注文するのは、牛舌(薄切りにしてもらいます)、シマチョウ、カルビ、ハラミ。
牛舌はわさびでいただきます。サクサクしていてジューシー！味付けも最高です！
シマチョウは大きくてとってもやわらかい！何皿でもいけちゃいます！
ハラミ、カルビは口の中でとろける美味しさ♪
〆の冷麺もあっさりしていて、お腹いっぱいでもついつい食べてしまいます。
味だけではなく、マスターの心遣い、値段、お店の雰囲気・・・何をとっても大満足です！
大好きなお店です(*´ω｀*)