Mejiroya Main Store
めじろ屋 本店
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
Auswertung
Japan Nutzerbewertungen3.25(1Einträge)Rezensionen
Speisekarte
The Tokujo Mejiroya Course offers a wide selection of sashimi and our signature conger eel dishes.
The Tokujo Mejiroya Course offers a variety of sashimi and our signature conger eel dishes.
This is a standard local sake that is cheap and delicious, suitable for any dish, whether served cold or warm.
This is an unfiltered, raw sake that is directly bottled from the first flow coming from the press without pressure. It uses the rice 'Bizen Asahi' in a low-polish form, allowing you to better appreciate the flavor of the rice.
This is a special junmai sake with a mature flavor that has been aged at low temperatures. It is designed as a food-friendly sake that can be enjoyed at a wide range of temperatures, from room temperature to warm and hot.
This is a rare sake that is bottled with minimal exposure to air from the 'naka-dori' portion that drips without pressure after the first flowers. You can enjoy the strong flavor derived from the yeast and a refreshing, pleasant acidity.
Using our special broth, we cooked glutinous rice and served it with generously grilled anago (conger eel) over the top. The anago is grilled slowly over charcoal, giving it a crispy skin and a fluffy texture. By applying our secret sauce, made from the broth extracted from the anago bones, three times, the sauce seeps in thoroughly, enhancing the umami of the anago. Enjoy it with our homemade broth and condiments, and for the final touch, savor it like ochazuke (rice with tea).
Using our signature special broth, we cooked glutinous rice and topped it with generously grilled anago over the meal. The anago is grilled slowly over charcoal, giving the skin a crispy texture while the flesh remains fluffy, creating a luxurious mouthfeel. By applying our secret sauce, made from the broth extracted from anago bones, three times to the anago, the sauce seeps in thoroughly, enhancing the umami of the anago. Enjoy it with our homemade broth and condiments, and finish it off with a tea-soaked sensation.
Reservation required by the day before
Includes orange juice and a toy
.jpg?format=webp)
