Yotaro
食べ処飲み処 与太郎
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An izakaya with a charm of abundant drinks and dishes
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This is a banquet course where you can enjoy a lot of Japanese Duck which is in stock from Nara. All-you-can-drink is 120 minutes, but you can use the seat for 3 hours....
This is a banquet course that offers a generous portion of Yotaro's signature dishes using seasonal ingredients. New Year's Eve Party, Farewell Party...
Yotaro's signature dishes using seasonal ingredients have been renewed with new contents! We have changed the menu to include a banquet with a large volume of...
This is a banquet course that includes Yotaro nabe, seafood chige nabe, miso chanko nabe, sashimi, and a variety of dishes....
Wao duck refers to a type of domestic duck raised in the foothills of Mount Katsuragi in Gojo City, Nara Prefecture, with a focus on feed, breeding environment, and days of breeding. It is known for its exquisite balance of fat and red meat, and most importantly, it is said to have no typical duck odor. When you taste it, you can experience the fragrant umami spreading in your mouth, realizing how delicious duck can be. Directly delivered from the terraced fields of Kurara Wao Duck in Gojo City, Nara Prefecture, with the addition of Miyanotaki Ponzu Soy Sauce from Yoshino Town, Nara Prefecture. How about trying a marriage with Shinmine Aizan Junmai Daiginjo Unfiltered Sake from Chiyosake Brewing Co., Ltd.!! Wao duck has been featured in various media such as newspapers and magazines. In 2011, it was introduced in the February 24th issue of
Using the only local pig in Osaka, Inunaki Pork, and the locally sourced 'true eggs' from Ishimoto Farm in Kitahiroshima-cho, Hiroshima Prefecture. Perfect match.
Hot and crispy
Another hot and fluffy dish
Warm and comforting
Spicy~ Please give me some rice~
Eel is best when it's from the inland areas, right~
Japanese beef is so tender
Plenty of shrimp aroma, with a soft shell that does not hit the mouth, making it easy to eat even for children.
I'm working hard to make it~
Made with effort
Cut into five pieces for easy eating
Quail meatballs deep-fried
What is EXTRA COLD? It is something that exists in the glass for only a limited time. It can only be enjoyed at selected stores. Created by the cutting-edge temperature control system and dedicated server, it is the Super Dry below freezing point (-2°C to 0°C). Refreshing sharpness. Crisp finish. Experience the unprecedented Super Dry sensation with all five senses.
Comment from the blender: Freezing Highball is characterized by its sweet and glamorous aroma and smooth mouthfeel. While maintaining the 'clear taste' unique to Black Nikka Clear, a subtle sweetness stands out. By lowering the temperature below freezing, the impression of carbonation becomes fine and vivid, enhancing the refreshing sensation. Chief Blender Masahiro Sakuma, Nikka Whisky.
The charm of this sake lies in the straightforward extraction of the power of Ai-yama rice by using the No. 9 yeast. Its charm is further enhanced by exposure to air. With a polishing ratio of 45%, the taste profile is very refined. According to the Sakai Toji, he wants people to feel the grand scale that shakes their hearts. Ingredients: Ai-yama rice, polishing ratio 45%, alcohol content 16.2%, sake meter value +4, acidity 1.8, amino acid content 0.8, yeast No. 9.
This is a sake from Sakai brewery. It is a Junmai Ginjo sake brewed carefully with Hyogo prefecture's Yamada Nishiki rice (polished to 55%) as the raw material, using Association No. 9 yeast. The sake that was pressed, heat-treated, bottled, and stored was transferred to a tank after an aging period, then heat-treated again and bottled. The sufficient aging period and two rounds of heat treatment have resulted in a mellow aroma and flavor. Ingredients: Rice, rice koji, alcohol content: 16%, 100% Hyogo prefecture's Yamada Nishiki rice, polished to 55%. Recommended serving: Slightly chilled, at room temperature, or lukewarm.
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