Amago Chaya
あまご茶屋
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A restaurant where you can enjoy amago dishes in a rich natural setting
Auswertung
Japan Nutzerbewertungen3.04(1Einträge)Rezensionen
Speisekarte
A simple meal consisting of salt-grilled sweetfish and sweet and sour pickled sweetfish, showcasing the basic flavors of sweetfish cuisine.
A set meal featuring salt-grilled sweetfish as the main dish with one soup and three side dishes.
A bowl featuring deep-fried sweetfish fillets topped with scrambled eggs, a specialty of our restaurant. It is the number one favorite among our repeat customers.
A bowl of vinegared rice topped with sliced sweetfish, known as a 'tsukedon'.
A bowl filled with the eggs of sweetfish, known as golden ikura, arranged to resemble a forest of autumn leaves. This is an extremely rare menu available only in November. The dish will be discontinued once the sweetfish eggs run out.
This is a dish of grilled sweetfish with our special miso sauce.
Since it is cut into three pieces, you don't have to worry about bones. Please enjoy it with our special miso sauce.
Using large-grown sweetfish increases the richness of the flavor.
Enjoy the basics of amago cuisine with freshly caught amago simply salted and grilled, along with preserved sweet simmered fish and pickled fish (nanban-zuke).
This is a set of one soup and three side dishes centered around grilled salted amago fish.
This is our proud rice bowl featuring amago that has been filleted, fried, and bound with egg. It is the number one favorite among repeat customers.
It is a so-called "pickled rice bowl" with shaku amago sashimi on top of vinegared rice.
The bowl is filled to the brim with sweet amago eggs, known as golden salmon roe, resembling a forest of autumn leaves. This is an extremely rare menu item available only in November. It will be discontinued once the amago eggs run out.
This is grilled amago (a type of trout) topped with our special miso sauce.
It is filleted into three pieces, so you don't have to worry about the bones. Please enjoy it with our special miso sauce.
Using large-grown sweetfish increases the flavor.
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