Naniwa Kujira Tassha
浪花 鯨達者
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1 person More than 2 persons Reservations are required at least 2 days in advance.
1 person More than 2 persons Reservations are required at least 2 days in advance.
1 person More than 2 persons Reservations are required at least 2 days in advance.
1 person More than 2 persons Reservations are required at least 2 days in advance.
Typically, plum crystal is made with shark cartilage, but here you can enjoy a crunchy and slightly bouncy texture using delicately prepared whale cartilage.
A delicacy made by thinly slicing the tail of a whale and blanching it. Separate eye ghost (tail brush?)
This is a refreshing delicacy made by combining washed whale with plum crystal. Be sure to enjoy the pop and crunch texture.
A refreshing salad made with chips of saiboshi (smoked horse meat) and watercress, dressed with lime and salt. The aroma of the smoke is irresistible.
Made with sarashi whale in a sweet and spicy chanja. A dish that goes well with both alcohol and rice.
This is a potato salad with saiboshi chips.
A dish recommended for those who are not fond of whale. The rich red meat is so intense that there is no need to mask it with egg yolk.
A local dish from Habikino, it is smoked horse meat called saiboshi. We offer it in our shop's specification, specially ordered from Kinwa Food.
This is a type of simmered whale meat. It has a sweet and spicy ginger flavor.
Seasoned with salt and various herbs, finished with a teriyaki-style glaze. Please specify your preferred level of doneness.
Daikon simmered in a broth with koroyasai and chirping, then deep-fried in the Tatsuta style.
A representative of Showa school lunches. When it comes to whale, this is it, right?
Dashimaki egg filled with plenty of Rausu kombu broth, topped with ankake sauce
This refers to the general area of the head, but we are sourcing parts that are closer to the top of the head. It has more texture than the meat of the tail and is a part that is more about 'melting it to eat' rather than just melting.
Previously known as Kamishikanoko, this top-grade cut features well-developed shoulder muscles (red meat) with an exceptional texture and rich flavor.
The tail part of a whale. It uses the most muscle when swimming, so the meat is tender, and the delicate fat and flavor that come in a mesh-like pattern are a unique and top-quality cut.
A platter of red meat, kanoko, saezuri, bacon, and more. If you want to try a little bit of various types, this is it. (The photo shows fatty sunoko, saezuri, and head)
Matsubara, with a history of over 130 years, offers the highest quality duck meat that is consistently raised from hatching to breeding and shipping by Tsumura Honten. Our shop provides the finest duck through direct transactions. Please choose sashimi (salt wasabi) or grilled (green onion ponzu). Combination is also possible (additional 200 yen).
When it comes to whale sashimi, this is it! There are various ways to eat it, but it is best with ginger soy sauce.
This is a preparation that takes advantage of the characteristics of red meat, mixed with salt and sesame oil.
It uses the same ginger soy sauce as sashimi, but by marinating it, it becomes surprisingly rich in flavor.
Whale tongue. Rich yet melts at low temperatures, leaving a refreshing aftertaste. Served with soy sauce or ponzu.
A premium cut from the cheek to the shoulder, called 'Kanoko' because its appearance resembles that of a fawn.
A symbol of whales from the Showa era! Our shop uses the highest quality soft meat from the neck to the chest, known as Unesu.
2800 yen - When it comes to Naniwa's hot pot, it is the whale's harihari nabe with mizuna and a simple whale hot pot, but the flavor completely changes depending on the combination of meat. Standard options include lean meat, venison, mizuna, and hot pot finish (you can choose rice or somen). The meat can be added or changed at the same price as sashimi. For two people, it will be 5000 yen, and thereafter, an additional 2500 yen for each additional serving.
The brand changes depending on the season and situation
Kintoku Wine Muscat Berry A Light Type
Kintoku Wine Merlot Medium
Taiko Yumuro Merlot Medium Excellent compatibility with Kawachi Duck
Extra Merlot Cabernet Sauvignon
| Sauvignon Blanc whale red meat compatibility ◎
Additive-free Delaware 500ml light sweet
Sweet Delaware 375ml Rich Sweet
Sparkling wrapped in gratitude
Costa Rica
Nicaragua
Martinique
Dominican Republic
Cuba
Puerto Rico
Estonia
Reproducing the pure rice sake brewed in the Genroku era, as recorded in ancient documents. This pure rice sake is characterized by its rich and syrupy sweetness. It is known as an ultra-sweet sake among Japanese sakes, featuring a unique umami that is addictive. We invite you to try it at least once. According to the manufacturer's website, the sake meter value is an astonishing minus 50. It has a rich flavor that surpasses ultra-sweetness. It is closer to mirin than sake, and naturally, when paired with sukiyaki or Yamato-ni, happiness spreads in your mouth.
Transparent appearance. A beautiful aroma reminiscent of tree-ripened fruits. The mouthfeel is smooth, with a juicy personality like fruit jelly. In addition to the expansive aroma and delicate flavor, a mineral sensation is felt. According to the manufacturer's website, the owner's comment states that although the sake degree is +2, my personal impression is that it is a light and sweet sake that pairs best with grilled duck. This sake has earned the position of 'Glass Sake' served at the Nobel Prize banquet.
A refined aroma of ginjo and a light umami, with a soft, silky texture that is exceptional. According to the manufacturer's website, although it is a rare sweet sake known as Spring Deer, the refreshing taste characteristic of Spring Deer remains. This sake features a combination of yeast aroma and a crisp flavor reminiscent of melon.
This special junmai sake is brewed using 100% Yamada Nishiki rice, polished to a rice milling ratio of 60%, and cultivated under contract in Inami Town, Hyogo Prefecture, the birthplace of King Brewing. It features a fruity aroma that enhances the sweetness of the rice, allowing you to enjoy a pleasant aftertaste. According to the manufacturer's website, although the maker's comments are not publicly disclosed, the taste is thought to be slightly dry with a unique yeast aroma in the aftertaste, and it is recommended to be sipped slowly. It has a flavor that makes you want to pair it with tofu or white rice.
The new sake from early spring sleeps in a cool brewery during the hot summer, and when the autumn breeze begins to blow, it is shipped in a perfectly matured state. This is the autumn sake 'Hiyadori'. According to the manufacturer's website, the sake meter value is not disclosed, and while the price is reasonable, the flavor and yeast aroma do not assert themselves excessively. I tasted it and bought it immediately. 1 go
It is perfect as a toast sake, but it can also be enjoyed as a food sake, with a rich aroma that is kept in check. When you take a sip, a refined sweetness is followed by a refreshing acidity, which gently fades away after the umami finish. The pasteurization has made it smoother to drink. According to the manufacturer's website, the sake meter value is not disclosed. I think the taste is slightly dry, but the aftertaste is refreshingly clean, characteristic of a light sake, so it does not interfere with meals. 1 go
A natural soft aroma unique to Omachi rice, a drinking experience harmonized with natural acidity and umami, and a body that gives a feeling of plump thickness. It is a product that you will never tire of drinking. According to the manufacturer's website, the owner comments that it may be slightly dry, but it has a light bitterness and fruity aroma reminiscent of grapefruit. Like Akishika, it is a type of sake that I really love. Since the bitterness can reduce its charm, how about enjoying it chilled to room temperature?
The 'Orthos Three', a 'third choice' born from a traditional brewery with over 360 years of history. In other words, multiple original spirits brewed from the highest quality 'Yamada Nishiki' of Grand Cru (first-class vineyard) are blended by a skilled blender who has inherited high skills. A rich sweetness and bitterness, freshness and roundness come together in a splendid introduction, spreading throughout the mouth. According to the manufacturer's website, the owner's comment is that it is simply delicious, receiving high praise from both sweet and dry sake lovers.
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