Onokyu
小の久
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
A hidden gem where handmade tofu and an elegant space harmonize
Auswertung
Japan Nutzerbewertungen3.07(1Einträge)Rezensionen
Speisekarte
In addition to the regular lunch course Japanese Black Wagyu Beef Shizuoka Raised Soy Milk Shabu Shabu Shabu Course is now available!
This course allows you to enjoy our specialty tofu to the fullest. Kamameshi, dessert, simmered dishes, and salad change monthly.
Enjoy our signature tofu kaiseki and fish dishes (sashimi, boiled fish, etc.). Kamameshi, desserts, simmered dishes, and salads change monthly.
This is a standard course with the addition of "Shizuoka Sodachi" steak, Japanese beef from Shizuoka Prefecture. *Kamameshi, dessert, simmered dishes and salad change monthly.
This course is the standard course with two large fried prawns added. *Kamameshi, dessert, simmered dishes, and salad change monthly.
This course includes beef stew with original sauce added to the standard course. *Kamameshi, dessert, simmered dishes, and salad change monthly.
Children's menu. Available for both lunch and dinner.
Children's menu. Available for both lunch and dinner.
This is a course consisting of a total of 10 dishes, including handmade tofu and desserts.
This is a lunch-exclusive beef shabu course. The regular lunch course's soy milk hot pot is replaced with Wagyu shabu-shabu. The meat used is the sirloin from 'Shizuoka Raised', a specialty of Shizuoka, so please enjoy the finely textured, tender meat and the sweet, melt-in-your-mouth fat.
This is a course that adds a black-haired Wagyu steak to the standard course.
This course adds two extra-large shrimp fries to the standard course.
This is a course that adds beef stew with a focus on the standard course sauce.
This is a course with a total of 12 dishes, centered around handmade tofu, and includes items such as sashimi.
※The amount is an example. Free shuttle service by microbus is also available for groups of 6 or more.
Alc: 16% Rice polishing ratio: 40% Made with Yamada Nishiki from Hyogo Prefecture, a dry and transparent Junmai Daiginjo.
Alc: 16% Rice polishing: 50% It has the richness of the Namamoto brewing method, but is a refreshing and dry sake.
Alc: 15% Rice polishing: 65% A sake with the richness of the Namamoto method, yet a dry and crisp finish.
Alc: 15% Rice polishing ratio: 60% Gentle aroma and soft mouthfeel
Alc: 15% Rice polishing: 70% Made using 'Aikoku' grown organically in Minami-Izu, featuring a unique umami and crisp finish.
Alc: 15% Rice Polishing Ratio: 65% A sake that is dry and crisp while firmly expressing the flavor of the rice.
Hakuen Masamune is a local sake from Numazu, produced by Takashima Shuzo Co., Ltd., located in Haru, Numazu City, Shizuoka Prefecture. The name of the sake is derived from the famous monk of Suruga, Zen Master Hakuen. Zen Master Hakuen, known as the great figure praised with the words, 'In Suruga, there are two surpassing things: Mount Fuji and Hakuen of Hara,' was Hakuen Eikaku (1685–1768). He is recognized as the founder of the revival of Rinzai Zen and is known for his efforts to popularize Zen among the people. Named after this Zen master, some labels also depict his likeness. The concept of sake brewing is 'to make local sake that can only be produced in this area the best communication tool.'
A genuine shochu made using rice from Shizuoka Prefecture, with a faint aroma of ginjo and the umami of rice felt in the glass... 500 yen bottle... 2,500 yen
A genuine shochu single malt aged for about 3 years in used sherry casks, served straight on the rocks or as a highball... 600 yen per glass... 3,000 yen per bottle
A shochu glass with a gorgeous aroma and soft flavor created by the technique of making ginjo koji and home-cultivated yeast... 700 yen bottle... 4,000 yen
A smooth shochu glass created by the patented 'Polished Distillation'... 500 yen bottle... 2,500 yen
The richness brewed by black koji creates a shochu glass with a smooth sweetness and a crisp finish, born from a long-standing tradition of craftsmanship... 500 yen bottle... 2,300 yen
A genuine shochu glass made by pressing only the finest aromatic parts, stored in an oak barrel, and aged for 5 years in an underground cellar... 500 yen bottle... 2,400 yen
Draft beer... 600 yen Glass... 400 yen Bottle... 550 yen
Using shochu en
Highball... 700 yen, On the rocks... 650 yen
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