Isshin
一心
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
17 | 18 | 19 | 20 | 21 | 22 | 23 |
24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
Ein traditionelles Restaurant mit komplett privaten Räumen für die ganze Familie
Auswertung
Rezensionen
Speisekarte
Kaiseki cuisine changes with the changing of the seasons. The dishes are full of flavor and nourishment from the dashi broth. Please make reservations as early as possible. Some courses may not be available depending on availability. The dish in the image is 9350 yen (tax included). We offer courses of 5500 yen, 6600 yen, 8250 yen, 9350 yen, 11000 yen, and 13200 yen.
This course allows you to enjoy both nabe dishes and yakiniku together. You can choose either sukiyaki or shabu-shabu for the nabe dish.
You can compare Hida beef and Japanese beef in this course.
This course includes a variety of Hida beef and domestic meats.
This course includes Hida beef loin, Hida beef top rib, and Hida beef tataki.
This course does not use Hida beef, but is full of domestic meat.
This is a Yakiniku set menu for families. Salad will be divided.
This course allows you to compare Hida beef and Japanese beef in sukiyaki and shabu-shabu. Sukiyaki is prepared with our special sauce, and shabu-shabu is prepared with sesame sauce, our special shabu-dare, and ponzu (Japanese citrus juice).
This is our recommended Hida beef hot pot course.
It will be a hot pot of Hokkaido shihoro beef.
We offer Zabuton, a rare part of Hida beef that we recommend. Sukiyaki is served with our special sauce, and shabu-shabu is served with sesame sauce, our special shabu-dare, and ponzu (Japanese sauce made from ponzu citrus juice).
We use miso unique to this region, kneaded using our original method.
We serve Mie Prefecture chicken. Sukiyaki is served with our special sauce. Mizutaki is served in kombu (kelp) broth.
This is a rare cut that can only be obtained from about 20% of the sourced Hida beef. The meat in the back of the image is the premium cut.
This is a serving of 140g. It comes from the Kainomi, Sasabara, and Sankakubara cuts.
This is the part that is closest to the tenderloin among the kalbi. It is particularly tender meat.
It is finely textured, soft, and light.
It has a beautiful marbling. The texture is like that of fatty tuna, and the flavor is rich.
We offer a well-balanced selection of various cuts of Hida beef kalbi. Experience the deliciousness of Hida beef.
We use the Zabuton cut of Hida beef, which is a rare part that comes from a single cow and weighs only a few kilograms. It is characterized by its beautiful marbling.
We offer A4 and A5 grade Hida beef. For shabu-shabu, we provide our special sauce, and for sukiyaki, we have sugar, soy sauce, and a special broth available.
We use a blend of various seasonings mixed with miso and simmered for several weeks. Adding rice at the end of the pot for a delicious zosui is the best. You can also add udon and meat.
Assorted tempura, three small side dishes, rice, red miso soup, and fruit.
Includes a selection of four types of sashimi, three small side dishes, rice, red miso soup, and fruit.
Assorted tempura, a selection of four types of sashimi, rice, red miso soup, and fruit. It is quite filling.
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)