【焼鳥部位のご紹介】希少部位「せせり」｜@南青山 とりや幸（表参道/青山/焼き鳥/ワイン）

皆さん！お元気ですか？ 南青山とりや幸のイブちゃんです。
本日紹介する焼鳥部位は「せせり」です。

＜せせりはどこの部位？＞

せせりは鶏の首のお肉になります。別名「小肉」とも呼ばれています。
首の骨から肉をほじる関西の方言「せせる」からきている説があります。
焼鳥店では比較的よく見かける部位ですが、一羽から少量しかとれないため、希少部位のひとつとして知られています。

＜せせりの味＞

せせりは首周りのお肉であるため、運動量の多い部分になります。
そのため筋肉が発達しており、引き締まった身が特徴です。
それに加えて適度に脂ものっているため、適度に弾力があるプリプリとした食感になります。
焼鳥にするには最高の部位です。
もちろんとりや幸でも取り扱っております。
Click here for our Yakitori Menu

Located on Minami-Aoyama Kotto-dori Street, right next to Omotesando Station, Toriya Ko is a charcoal-grilled yakitori restaurant that focuses on Hinai Jidori chicken.
The affiliated restaurant has been listed in the Michelin Bib Gourmand for two consecutive years.
To maximize the flavor of the ingredients, we grill them with salt using binchotan charcoal.
Each piece is carefully baked by a craftsman.
A variety of sake and wine brands are available for drinks.
Enjoy pairing with your favorite brand.

The sophisticated black interior is illuminated by lights, creating a luxurious atmosphere. Private rooms are also available for dates, business entertainment, and dinners.
We are waiting for you with our supreme Yakitori. The photo is for reference only.

Three-minute walk from Omotesando Station, Exit B1.
A space with an adult atmosphere based on black
Counter, table and private room seating available
Ideal for dinner use on anniversaries, birthdays, business entertainment, dinners, etc.

At the Minami Aoyama branch of Toriya Sachi, which has been listed in the Michelin Guide for two consecutive years,
We offer dishes that focus on the finest ingredients.

Please spend a luxurious time in Minami-Aoyama.

Inquiries: 050-5269-8998
For web reservationsthis way (direction close to the speaker or towards the speaker)