Okigaru Kaiseki Kenta
おきがる会席 けん汰
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A chic and sophisticated Japanese kaiseki restaurant
Auswertung
Japan Nutzerbewertungen3.14(1Einträge)Rezensionen
Speisekarte
The king of sashimi, please enjoy the tuna directly delivered from Yaizu Port.
The art of cuisine, showcasing the skills of Saitama Prefecture
The perfectly balanced, elegant fat is exquisite.
It has no odor and is melt-in-your-mouth salmon.
Rich yuba made with plenty of domestically produced soybeans
The more cuts made into the squid, the more umami it gains.
(From mid-October to around mid-March) Approximately 3500 to 4000 yen per serving. Please ask the staff for the current market price.
Savor the umami packed in the head of the sea bream, suck the bones clean!
Lightly grilled fluffy conger eel.
Domestic conger eel from Kyushu. It has a moderate amount of fat.
Please enjoy the fatty kama with salt and lemon for a refreshing taste.
Homemade karasumi that is not salty. Pairs well with alcohol.
We smoke Iwate-produced duck and then grill it with a hint of pepper.
Satsuma age rich in dietary fiber
Yam potato is grated and wrapped in seaweed... Inside there are sea urchin and shrimp...
Cooked in the finest oil. Crispy and light.
We have prepared 5 pieces of high-quality shrimp.
Hearty portion, popular among women.
It is soft because it contains a lot of wrapping!
Domestic anago with a good amount of fat
Made with natural bean pufferfish
The fluffiness is a different level
At the entrance, there is also a valuable signature of Ichiro, who usually does not sign... Please take a look on your way out. Seafood salad
The most popular chawanmushi among women, the dashi is delicious
A proud dish, simmered sweet and savory, served with shredded ginger.
Please choose two of your favorite items
We charge a seating fee of 500 yen. We also accept various cards, but an additional handling fee of 10% will be charged.
Cassis Orange or Gin Tonic
Ice and water are free
Currently very popular
Everything was lost in the earthquake of 1995, but this sake brewery is working hard to revive the sake of Nada.
We will support sake from the Tohoku region after the Great East Japan Earthquake.
We will support sake from the Tohoku region after the Great East Japan Earthquake.
The Kurobe Gorge comes to mind. Made with 100% Yamadanishiki rice. This Junmai Daiginjo is characterized by a clean taste that does not become tiresome, thanks to long-term low-temperature storage. It has no strong flavors, making it suitable for beginners.
A sake with a solid rice flavor. A light and slightly sweet Daiginjo, perfect for beginners of Japanese sake. A sake that appeals to women, featuring a gorgeous aroma and a finely detailed, refreshing taste.
Representative work of Sanriku. It does not interfere with the food. It is refreshing and does not leave any unpleasant taste on the palate, smoothly going down. While it may not be unique, it is a good sake that enhances the meal.
Did Ryoma drink this too? A bright aroma with a refreshing finish and a clean aftertaste. The flavor that you won't get tired of is a representative sake of Tosa's light and dry style.
This is a long-established brewery that has been passed down through generations. When you take a sip, you can feel a round and refreshing sweetness in your mouth, along with an apple-like acidity. It blends smoothly and has a clean finish, making it a dry sake that you won't get tired of.
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