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カリカリ、プリプリ
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ホクホク
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焼鳥屋とは、思えない盛。
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タレがまた、ワインと合う事、合う事。
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焼鳥屋とワイン。最高です。
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世界遺産になった和食。
フレンチの様に古い習慣に縛られる事なく、細分化し、それぞれがいろいろな要素を入れながら、進化し続ける。
こちらの焼鳥もその1つ。
焼鳥屋の概念をぶっとばす天井が高く、カフェの様な内装。
調理の様子がお客の席から眺められる、オープンキッチン。
主役の料理、焼鳥も洗練されている。
鶏なんで、勿論、キンキンに冷えた、スッキリ辛口系の白ワインで頂くのだが、料理に引っ張られ、ついつい、2本目のワインが欲しくなってしまう。
しかも、赤で楽しみたくなってしまう。
芳醇なガッチリした赤ワインでも、決して負ける事のない焼鳥。なかなかだ。
どんなものか、騙されたと思って、覗いてごらん！