落語家の林家木久蔵師匠の浅草橋のお店にずっと行けてなかったのですが、やっと先週ちょうど浅草橋にお引越しされた花房さんと一緒に伺えました。
タイミング良く1周年ウィークでして、お祝いも兼ねられました。
しっかり師匠ご夫妻が厨房に立ち牛丼を作っておられます。
この日はスペシャル店長に木久扇師匠もいらして、ダブル師匠と。
お肉はサカエヤさんの特製近江牛と愛農ポーク。
それを注文してから作られる、作りたての贅沢合い盛り丼。
お肉がとろけ、脂質が甘く、師匠自ら収穫した新潟のお米を口内調理。
最高でしたー。
天角さん1周年おめでとう御座います㊗️🍾また行きますー！
I’d been meaning to visit Master Kikuzo Hayashiya’s restaurant in Asakusabashi for a long time, and finally made it there last week together with Hanafusa-san, who had just moved to the area.
Perfect timing—it was their 1st anniversary week, so we got to celebrate as well.
Both the master and his wife were in the kitchen, personally preparing the gyudon. And on this special day, Master Kikuō also stopped by as a guest manager—what a rare moment with two masters!
The meat was a luxurious blend of specially selected Ōmi beef and Ainō pork from Sakaeya. Each bowl is made fresh to order, resulting in an incredibly indulgent combo don.
The meat melted in the mouth, the fat was beautifully sweet, and the rice—grown and harvested by the master himself in Niigata—brought everything together perfectly.
It was absolutely amazing.
Congratulations on your 1st anniversary, Tenkaku! 🎉🍾
I’ll definitely be back!
