Meguro no sanma nanohana (Nanohana), Chayazaka Honten
目黒のさんま 菜の花 茶屋坂本店
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Experience the best moments at a specialty grilled sanma restaurant
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When it comes to saury, this is a must-try! The saury delivered directly from Kesennuma is extra large! Please enjoy the salt-grilled dish that even the lords have tasted!!
Our specialty, New Pacific saury sashimi, is only available from the end of August to the peak season in November. We offer the whole Pacific saury as a crispy bone snack and also serve the liver as a foil-baked dish, ensuring that you can enjoy every part of it! (Available only during the peak season from August to November)
Rape blossom namero is seasoned with shiso, myoga, ginger, and negi mixed with Sendai miso! It is made to order so you can enjoy the delicious taste of sanma! (Available only during the peak season from August to November)
Sushi made using a whole fish. The sanma sushi with rapeseed blossoms is both raw and grilled, making it doubly delicious♪ We prepare it fresh after receiving the order, so it is as fresh as can be. It may take a little time, but please enjoy it!! (Available only during the peak season from August to November)
This stick sushi uses a whole sanma fish and is seasoned with Nanohana's original flavor, so you can enjoy it as it is. It is pressed sushi, so please order in advance as it takes some time to prepare.
Saury is filleted into three pieces, wrapped in plum paste, and deep-fried. It has a rich flavor, so you can enjoy it as is or sprinkle with a little salt!
Coated with sesame seeds and carefully grilled, this dish is served with a soy sauce-based sauce that is full of flavor! It is delicious when eaten by mixing sesame seeds, shiso leaves, and grated daikon radish together.
This is a shabu-shabu dish made with fresh wakame directly delivered from Rikuzentakata! It can only be enjoyed from around January to the end of February when the new shoots of wakame are pruned. The moment the brown wakame is blanched, it transforms into a vibrant green color, providing not only a delightful visual experience but also a tender and exquisite taste! (Available only during the peak season from January to March)
These are fresh oysters directly delivered from Hirota Bay in Rikuzentakata City, known as the most delicious in Japan. They are plump and truly delicious! It is recommended to enjoy them as they are without using ponzu sauce, etc.! Fortunately, we have been able to procure them at a special price as they are introduced by your friend, so this is the price♪ It is a recommended dish, so please enjoy it! Whether you prefer raw oysters, grilled oysters, oyster gratin, etc., please enjoy them as you like! (Available only in winter)
Sanma with its skin surface seared to enhance its aroma, prepared in Yanagawa style. How about trying it in this season!
One of the beloved specialties in Kesennuma, you can enjoy the meat with plenty of fat between the bones while picking it out! Please enjoy it boiled or grilled, whichever you prefer!
Kesennuma is famous for its large shark landings, but this is sashimi made from the heart of the mouka shark. It is easy to understand if you imagine it like eating liver sashimi. There is no fishy smell, so please enjoy it with sesame oil, ginger, and soy sauce.
A very cost-effective sashimi assortment featuring the most seasonal fish and tuna carefully selected and delivered directly from Onagawa and Rikuzentakata!
Kesennuma Yakisoba is made using noodles from Maruko Seimen, which are loved in various eateries and homes in Kesennuma and the Sanriku region. The seasoning is original to Nanohana!
Grilled with an original miso sauce made with Josen-san's Sendai miso, wrapped in shiso leaves. The slightly burnt miso adds a delicious flavor.
We fry it until the bones become soft, then fry it again when serving to the customers. We pour our original Nanban sauce on top and serve it. Please enjoy the aroma that rises with a sizzling sound when the sauce is poured. Please try it!
A rolled omelette cooked with a sweet seasoning, loved since the opening of the Nanohana restaurant!
Slowly simmered until it's thick and gooey!
This is also a warm menu only available in the winter♪ The plump oysters with butter soy sauce are irresistible!
A warm menu only available in winter ♪ The sweet miso mixed with Sendai miso and white miso is a perfect match!
Although it is called chicken liver, it is simmered together with heart! We have reduced the liver's smell, so we believe it is easy to eat ♪ We mainly use products from Iwate Prefecture.
This dish is only available when it is sent at the time of landing in Sanriku. It's good to eat it simply as it is, but it's a different taste with rapeseed blossoms. If you have the timing and opportunity, please try it.
This is a cute dish of steamed baby scallops, they are small but very delicious ♪
Deliciously cooked new potatoes with minced chicken meat!
Literally, it's 'hamkatsu' (laughs) but it's a hidden popular menu with rapeseed blossoms ♪
A rare Western-style menu at home ♪ A hot croquette topped with gratin and cheese on top of potatoes, all hot and gooey!
This is a simmered dish of tamamichi and kinkan made with a soy sauce base, different from pork offal♪ I make this simmered dish when I feel like making it, haha
Offal simmered slowly in a soup full of vegetable sweetness, with the odor removed by simmering slowly! Eating simmered offal makes you feel like it's winter ♪
We have carefully polished the special contract cultivation rice Sasanishiki up to 60% by our own rice milling, being conscious not to melt too much, and brewing with a beautiful sake in mind. Please enjoy it cold.
This special sake is made by carefully brewing rice polished up to 60% using the traditional techniques of Nanbu Toji. It is a proud masterpiece that can be enjoyed from cold to warm temperatures.
Brewed with rice from Aomori prefecture, this honjozo sake has a dry and refreshing yet robust flavor that pairs well with hot, room temperature, cold, and various dishes.
This sake from Iwate is rich and slightly dry, brewed carefully to bring out the original flavor of rice and water, making it a pure sake that is essential and never tiresome with a rich flavor of Iwate.
Living with the sea, originating from Kesennuma, this sake is dedicated to bringing light to the disaster-stricken areas that were plunged into darkness by the earthquake and tsunami, with the hope of becoming a cornerstone for recovery. This junmai sake has a richness of rice flavor yet finishes with a clean aftertaste, making it enjoyable without the need for specific food pairings.
This is a classic sake from Nanbu Bijin, made with locally grown 'Ginotome' rice from Ninohe City, Iwate Prefecture. It aims to be the ultimate food sake, with a gentle fruity aroma and elegant rice flavor that leaves a refreshing aftertaste, suitable for a wide range of dishes.
A white unpasteurized sake with a creamy texture (a type of sake where the yeast and enzymes are still alive)
This is a self-confident work that has been aged over time based on sake made with self-cultivated yeast by polishing the sake rice to 50%. Its refreshing throat and compatibility with fresh seafood are its charm, and you will not get tired of drinking it.
Ando Suigun Special Junmai Sake is a sake named after the conqueror 'Ando Suigun' who once sought grand romance. It is brewed using water sourced from the Shirakami Mountains.
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