-
{"count_target":".js-result-ReviewImage-229327234 .js-count","target":".js-like-button-ReviewImage-229327234","content_type":"ReviewImage","content_id":229327234,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-229327235 .js-count","target":".js-like-button-ReviewImage-229327235","content_type":"ReviewImage","content_id":229327235,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-229327236 .js-count","target":".js-like-button-ReviewImage-229327236","content_type":"ReviewImage","content_id":229327236,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-229327251 .js-count","target":".js-like-button-ReviewImage-229327251","content_type":"ReviewImage","content_id":229327251,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
炭火の焼豚
{"count_target":".js-result-ReviewImage-229327237 .js-count","target":".js-like-button-ReviewImage-229327237","content_type":"ReviewImage","content_id":229327237,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
もつ煮込み
{"count_target":".js-result-ReviewImage-229327238 .js-count","target":".js-like-button-ReviewImage-229327238","content_type":"ReviewImage","content_id":229327238,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
つなぎ(大動脈)
{"count_target":".js-result-ReviewImage-229327239 .js-count","target":".js-like-button-ReviewImage-229327239","content_type":"ReviewImage","content_id":229327239,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
ふりそで(手羽つけ根周辺の胸肉)
{"count_target":".js-result-ReviewImage-229327240 .js-count","target":".js-like-button-ReviewImage-229327240","content_type":"ReviewImage","content_id":229327240,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
そりれす(骨盤内側の筋肉)
{"count_target":".js-result-ReviewImage-229327241 .js-count","target":".js-like-button-ReviewImage-229327241","content_type":"ReviewImage","content_id":229327241,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
きんかん(未成熟卵)
{"count_target":".js-result-ReviewImage-229327242 .js-count","target":".js-like-button-ReviewImage-229327242","content_type":"ReviewImage","content_id":229327242,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
油壺(ぼんじりの一部)
{"count_target":".js-result-ReviewImage-229327243 .js-count","target":".js-like-button-ReviewImage-229327243","content_type":"ReviewImage","content_id":229327243,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
白肝(シロレバ:油脂肝)
{"count_target":".js-result-ReviewImage-229327244 .js-count","target":".js-like-button-ReviewImage-229327244","content_type":"ReviewImage","content_id":229327244,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
ぺた(皮の厚い部分)
{"count_target":".js-result-ReviewImage-229327245 .js-count","target":".js-like-button-ReviewImage-229327245","content_type":"ReviewImage","content_id":229327245,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
えんがわ(腹壁筋(はらみ))
{"count_target":".js-result-ReviewImage-229327246 .js-count","target":".js-like-button-ReviewImage-229327246","content_type":"ReviewImage","content_id":229327246,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
そろばん(首肉)
{"count_target":".js-result-ReviewImage-229327247 .js-count","target":".js-like-button-ReviewImage-229327247","content_type":"ReviewImage","content_id":229327247,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
げんこつ(国産ひざ軟骨)
{"count_target":".js-result-ReviewImage-229327248 .js-count","target":".js-like-button-ReviewImage-229327248","content_type":"ReviewImage","content_id":229327248,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
まつば(鎖骨)
{"count_target":".js-result-ReviewImage-229327249 .js-count","target":".js-like-button-ReviewImage-229327249","content_type":"ReviewImage","content_id":229327249,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
鶴齢(純米吟醸)
{"count_target":".js-result-ReviewImage-229327250 .js-count","target":".js-like-button-ReviewImage-229327250","content_type":"ReviewImage","content_id":229327250,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-229327253 .js-count","target":".js-like-button-ReviewImage-229327253","content_type":"ReviewImage","content_id":229327253,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-229327252 .js-count","target":".js-like-button-ReviewImage-229327252","content_type":"ReviewImage","content_id":229327252,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-229327254 .js-count","target":".js-like-button-ReviewImage-229327254","content_type":"ReviewImage","content_id":229327254,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-229327255 .js-count","target":".js-like-button-ReviewImage-229327255","content_type":"ReviewImage","content_id":229327255,"voted_flag":false,"count":0,"user_status":"","blocked":false}
ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
店名の由来は清水とニットの有名な新潟県五泉市で店主が五泉市出身(だったか新潟県出身)と聞いたことがある。違っていたらスミマセン。
希少部位も含めリーズナブルに提供。ワンオペだが人柄の良い店主がL字カウンターの各オーダーを捌いてく。店内に煙は漂わないく非常に落ち着いた店内。客層良し。
ココのもつ煮込みは外せない。味、コク、染み具合、具材の全てが満点。
(お通し)炭火の焼豚
(あて)もつ煮込み
◆つなぎ(大動脈)
◆ふりそで(手羽つけ根周辺の胸肉)
◆そりれす(骨盤内側の筋肉)
◆きんかん(未成熟卵)
◆油壺(ぼんじりの一部)
◆白肝(シロレバ:油脂肝)
◆ぺた(皮の厚い部分)
◆えんがわ(腹壁筋(はらみ))
◆そろばん(首肉)
◆げんこつ(国産ひざ軟骨)
◆まつば(鎖骨)
◇鶴齢(純米吟醸)
◇北雪(純米酒)