Wafuu Izakaya Toyosu Sakaba
和風居酒屋 豊洲酒場
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31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
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An izakaya where you can enjoy fresh seafood directly from Toyosu Market and rare sake
Empfohlene Punkte
Auswertung
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Speisekarte
A special 2-hour all-you-can-drink course including draft beer, etc! Perfect for year-end parties, New Year's parties, welcome parties, farewell parties, women's parties, etc.
A special 2-hour all-you-can-drink course including draft beer, etc! Perfect for year-end parties, New Year's parties, welcome parties, farewell parties, women's parties, etc.
A special 2-hour all-you-can-drink course including draft beer, etc! Perfect for year-end parties, New Year's parties, welcome parties, farewell parties, women's parties, etc.
A special 2-hour all-you-can-drink course including draft beer, etc! Perfect for year-end parties, New Year's parties, welcome parties, farewell parties, women's parties, etc.
1180 yen ⇒ 830 yen!
1180 yen ⇒ 830 yen!
1180 yen ⇒ 830 yen!
780 yen ⇒ 530 yen!
For 2 people
Serves 3 people
Serves 5 to 6 people, starting from 6000 yen
1 piece
1 piece
Half body
4 pieces
1 piece
1 piece
200 yen each
180 yen each
The contents may change depending on the day's supply situation.
880 yen each
※Suntory Kakubin is the target※Excludes Premium Highball
Raw material rice: Itoshima-produced Yamada Nishiki, polishing ratio: 65%, alcohol content: 15%
[Seasonal Limited] Type Junmai Ginjo Ingredients: Rice, Rice Koji Polishing Ratio Koji: 50%, Kake: 55% Alcohol Content: 15%
[Seasonal Limited] Raw Material Rice: Gin no Yume (Kochi Prefecture) Polishing Ratio: 55% Alcohol Content: 15 degrees Sake Meter Value: +3 Acidity: 1.6 Amino Acid Level: 0.9
[Seasonal Limited] Raw Rice: Banshu Produced 'Yamada Ho' Rice Polishing Ratio: 55% Sake Meter Value: +15 to 18 Acidity: 1.2 Amino Acids: 1.0 Alcohol Content: 18%
[Seasonal Limited] Alcohol Content: 14% Sake Meter Value: - Rice Used: Shunyo 100%
Ingredients: Rice, Rice Koji; Rice used: 100% Yamada Nishiki; Polishing ratio: -; Alcohol content: 16 degrees
Raw material rice: Yamada Nishiki, Gohyakumangoku polishing ratio: 50% Alcohol content: 15%
Slightly dry, Toyama Prefecture produced Gohyakumangoku rice polishing ratio: 60% Alcohol content: 16-17 degrees Sake meter value: not disclosed Acidity: not disclosed
Raw material rice: Gohyakumangoku, polishing ratio: 55%, sake meter: +5, acidity: 1.1, alcohol content: 15.5%
[Seasonal Limited] Rice used: Yamada Nishiki, Gohyakumangoku Rice polishing ratio: Koji 50%, Kakemai 55% Alcohol content: 16-17%
Alcohol content: 16% Ingredients rice: Gohyakumangoku Rice Polishing Ratio: 60% Sake Meter Value: +1 Acidity: 1.6
[Seasonal Limited] Rice Used: Akebono Polishing: 70% Specific Name Sake: Junmai/Nama Sake Alcohol Content: 16%
Raw material rice: Hitogokochi Alcohol content: 15 degrees Polishing ratio: 59% Sake meter value: -2 Acidity: 1.7
Alcohol content: 12.5% (raw sake) Rice polishing ratio: not disclosed Sake meter value: not disclosed Acidity: not disclosed Amino acid level: not disclosed Yeast: 901
Rice used: Akita Sake Komachi, Polishing ratio: 50-55%, Yeast used: Akita Yeast No. 12, Sake meter value: +2.0, Acidity: 1.8, Alcohol content: 16 degrees
Alcohol content: 16-17% Senbon Nishiki 100% Rice polishing ratio: 60% Sake meter value: +3.5 Acidity: 1.4
Rice used: Ginsan, Rice polishing ratio: 65%, Alcohol content: 15.8%, Sake meter value: +15, Acidity: 1.8
Sake degree: around +8, acidity: around 1.4, amino acid degree: around 1.1, alcohol content: more than 15 degrees and less than 16 degrees
[Rare Sake] Ingredients: Domestic Rice 60% Alcohol Content: 15% Sake Meter Value: - Acidity: -
[Rare Sake] Rice used: Gohyakumangoku Rice polishing ratio: 60% Alcohol content: 15.5% Sake meter value: +4 Acidity: 1.7 Amino acid level: 1.3
[Niigata Prefecture Limited Distribution] Rice used: Niigata Prefecture grown 'Gohyaku Mangoku', Rice polishing ratio: 50% Sake meter value: -6.0 Acidity: 1.7 Alcohol content: 16%
[Seasonal Limited] Alcohol content around 17.3 degrees, Ingredients Rice: Banshu, Yamada Nishiki Rice polishing ratio: 40% Yeast: Ogawa No. 10 Sake meter +15.0 approximately, Acidity 1.2
[Premium] Rice used: Saga no Hana, Yamada Nishiki, Oyama Nishiki Alcohol content: 15% Polishing ratio: 55% Sake meter value: +2
[Premium] Rice used: Koji rice, Yamada Nishiki. Koji rice: Hanabuki. Polishing ratio: 55%. Sake meter value: +3. Acidity: 1.5. Alcohol content: 15.6 degrees.
[Premium] Sake Degree: +5, Acidity: 1.1, Koji: 55%, Rice Polishing Ratio: 60%, Rice: 100% Hyogo Prefecture Special A Area Yamada Nishiki
[Premium] Sake Rice: 100% Yamada Nishiki from Tokubetsu A district, polishing ratio Koji 50%, Kakemai 55%
[Premium] Rice used: Yamada Nishiki, Rice polishing ratio: 55% Sake meter value: +3 Acidity: 1.5 Alcohol content: 16.8%
Price: Market Price
A taste that continues to be loved. A refreshing flavor that you never get tired of.
Double the strength! A strong highball.
About twice the usual volume!
Delicious! Refreshing sharpness! New standard highball!
About twice the usual volume!
A refined premium highball. It has a glamorous aroma. It has a soft taste.
With a light mouthfeel like a breeze, it enhances the flavors of the dishes.
With a salty flavor, it's fresh.
Perfectly pairs with dishes, strong lemon flavor, not sweet!
About twice the usual size! Large capacity!
It is a flavorful plain sour
Bottle: 2880 yen
Bottle: 3400 yen (720ml)
Bottle: 4600 yen
Bottle: 5800 yen (720ml)
Bottle: 2980 yen (900ml)
Bottle: 3980 yen (720ml)
Bottle: 3980 yen
Two Cups: 900 Yen
Non-alcoholic beer taste beverage
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