Minato
みな都
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Savor exquisite dishes in a tranquil Japanese small restaurant
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Japan Nutzerbewertungen3.51(1Einträge)Rezensionen
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Recommended for first time visitors. (It is a good deal) Appetizer, sashimi, grilled dish, oryogi, deep-fried dish, simmered dish, rice, and water dish If you add our official LINE account (in the restaurant), you can get this course 9,000 yen for 8,000 yen!
A course of seasonal fish, shellfish and vegetables. If you prefer a bowl of simmered dishes, please come one day in advance!
For those with a small appetite or those who mainly drink and don't eat much!
Reservations are required. We will prepare a menu according to your preferences.
Niigata Honjozo - Light and Dry, Can be served warm
Ishikawa Nigori - Recommended by the owner
Wakayama Junmai - Dry and Crisp
Miyagi Tokujun - Slightly Dry
Mie Junmai - Umakara Kire Kan available
Saga Award-Winning Brewery - Light and Dry
Akita Delicious Fruity
Yamagata Junmai Dry, suitable for warming
Shizuoka Junmai Daiginjo - Sarari
Fukui soft and spicy, can be warmed
Yamagata Rare Item Half Bottle
Shiga room temperature/warm/hire sake each
Full bottle... 20,000 yen Half bottle... 11,000 yen
Small/Medium
Superb seven-year-old
A selection of seasonal fish, arranged with 8 pieces of 4 different types.
Directly shipped from Kumamoto, with mane (Koune) included.
Our store's 'specialty'! Highly recommended.
Wrapped in Aariake roasted seaweed with negitoro, natto, and takuan...
We mix sea urchin and avocado with rich onsen egg yolk in a slightly sweet soy sauce. It pairs perfectly with champagne.
Yamagata Beef A5 slices with homemade ponzu!
Proudly made with Tosa vinegar
Steamed abalone finished with strained liver butter soy sauce.
Our restaurant's specialty! When grilled, our homemade white sesame tofu has a texture similar to that of pufferfish roe.
This is a large supreme Nodoguro carefully selected from the best production areas.
The medium-finished teriyaki pairs perfectly with red wine.
A secretly popular dish learned from the Western cuisine class of a famous culinary school.
Yamagata Beef A5 Sirloin is grilled, wrapped in aluminum foil, rested, and then served.
Rare, white sweetfish is grilled with crispy scales.
Many people debut with Suppon hot pot at our restaurant. It is extremely popular among the elderly.
Silken yuba and fried eggplant served with a luxurious kuzu-based amber sauce
A5 slices from Yamagata Prefecture, with sweet Awaji Island onions cooked medium
Natural sea bream head steamed with sake, topped with green onions and ginger, and drizzled with hot oil in Hong Kong style!
This is a tempura made with shrimp, mitsuba, onion, and a slightly refined version of the red ginger preferred in Osaka.
Simple tempura made with seasonal vegetables and fish!
A popular tempura among women
A classic, ojako! Cooked with a slightly reduced sweetness!
Our specialty! Fresh slices of sea bream mixed with sesame paste and a sauce made from sashimi soy sauce, then covered and steamed for 30 seconds before serving!
For some reason, it is very popular at our store in Osaka!
The soba is dry noodles, but the highlight is the duck dipping sauce.
No explanation needed! Topped with rich egg yolk and ikura or sea urchin from Hokkaido.
A5 Yamagata beef steak cooked in a frying pan with Awaji Island onions, using only sake, mirin, and dark soy sauce for the bowl!
There are still many rice dishes. The owner loves rice very much...
Our shop always uses Korean products! The skin is soft, and the flesh is fluffy.
Whale Jaw Marbling
(Kumamoto produced) with mane
It is expensive, but it is a dish without any additives.
A repeat item for champagne lovers
Handa Somen / Ju Sari Soba
Duck green onion/green onion
Requires time
Requires time
Reservation required!
* The asterisk indicates a recommendation, the circle indicates seasonal items. - Mini Kaiseki... 9,000 yen - Minato Kaiseki... 11,000 yen - Special Kaiseki... 14,000 yen - Reservation Special Kaiseki... 17,000 yen
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