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February 22, 2012

渋谷 ゆうじ

yuji_120222_02.jpg
□ 肉刺し 4品 全部違う味のタレ これで一人分

達人のお導きにより、渋谷の炭火焼肉「ゆうじ」で会食。
焼肉というより、4時間半にわたるめくるめく肉料理体験になってしまい、三回に分けてアップしよっと。
まずは前菜篇。
突き出しの煮込みのあとに、肉刺し4品。素麺にみたてたセンマイ、ごま油とニンニクを和えたレバ、醤油ダレのツラミ、甘露醤油のようなタレにつかったハツ。そして煮玉子が添えられた牛スジ煮込み。変化に富んだ食感、味わいがほんとうに楽しい。

そしてここまでは室内の視界良好だった。

yuji_120222_20.jpg
□ 入室直後は視界良好だった......

 


yuji_120222_16.jpg
□ まずは もつ煮込み、枝豆、生ビールからスタート

yuji_120222_06.jpg
□ センマイ(鰹ダシつゆ) 

yuji_120222_07.jpg
□ レバ(ニンニクごま油)

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□ ツラミ(醤油)

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□ ハツ(溜まり醤油)

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□ トロトロのスジ煮込み 黄身がキレイ

yuji_120222_19.jpg
□ 焼き物が始まると全員燻煙状態

(続き)前菜に続いてメインの焼き物。
とたんに視界は3mほどになり、目がチカチカしてくる。これがこのお店の醍醐味でもあるかのようだ。テール、ハバキ、ハラミを焼いたあとは、ホルモンがどんぶりに入ってドーンとやってきた。アブシン、テッポウ、ヤン、ミノサンド、ギアラ、ハツモト、シマチョウ。ヤンってのは牛の第3胃袋と第4胃袋のつなぎ目の肉なのだそうだ。つけだれも抜群にうまい。これ、何つけて食べてもうまいね、きっと。

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□ テール焼き

yuji_120222_17.jpg
□ コート、ジャケット、鞄はビニール袋詰めに

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□ ハバキ焼き (外もも)

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□ ハラミ焼き

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□ アブシン、テッポウ、ヤン、ミノサンド、ギアラ、ハツモト、シマチョウ焼き

yuji_120222_01.jpg
□ カメノコ(もも)

yuji_120222_13.jpg
□ ホルモンチャーハン

(続き)最後はホルモンチャーハンとスープ。
そして、なんとも洗練されたアイス最中。このアイス最中だけでも行列店になるんじゃないかってぐらいおいしいシメ。超エキサイティングな体験の終りも、やっぱり驚きに満ちたものだった。達人いわく、同じ部位でもいくつもの調味があるらしく、何度来ても新しい提案があるのだという。

yuji_120222_14.jpg


yuji_120222_15.jpg
□ アイス最中 パリパリ 香ばしい

[ゆうじ]
渋谷区宇田川町11-1
TEL:03-3464-6448

投稿者 icydog : February 22, 2012 11:51 PM | トラックバック
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