Shin Kappo Tan Color
新割烹 丹色 / Niiro
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A restaurant where you can enjoy creative Japanese cuisine that reflects the seasons
Empfohlene Punkte
Auswertung
Rezensionen
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Speisekarte
Reservations are required. No orders can be placed on the day of the event.
Only seiro gohan for 2,200 yen will be available.
Reservations are required. No orders can be placed on the day of the event.
At New Kappou Tanshiki, you can enjoy seasonal ingredients and seafood dishes from the unique Kobe lunchtime nets, changing each month. (We can also offer lunchtime meals upon request.)
At New Kappou Tanshiki, you can enjoy seasonal ingredients and seafood dishes from the daytime nets that are unique to Kobe, changing each month.
The menu is left to the discretion of the guests.
Sapporo Red Star/Kirin Lager/Asahi Super Dry
★ Recommended by the chef 【Sake Meter Value】 +6.0 and above: Very dry +3.5 to +5.9, Dry +1.5 to +3.4, Slightly dry -1.4 to +1.4, Normal -1.5 to -3.4, Slightly sweet -3.5 to -5.9, Sweet -6.0 and above, Very sweet 【Acidity】 The higher the acidity of sake, the closer it is to a rich flavor, and the lower it is, the more delicate the flavor becomes. If the sake meter value is the same, a sake with higher acidity will taste drier, while a lower acidity will taste sweeter.
<Tochigi Prefecture, Oyama / Kobayashi Sake Brewery> [Sake Meter Value] +6 [Acidity] --- [ALC] 16-17% [Rice Used] Hyogo Prefecture Yamada Nishiki 55% Gohyakumangoku 55% [Type] Very Dry. You can feel the strong dryness, but later a gentle and rich umami and sweetness spread, and when swallowed, you can enjoy an excellent sharpness. Popular among women.
<Ishikawa Prefecture / Kurata Sake Brewery> [Sake Meter Value] +3 [Acidity] 2.0 [ALC] 16% [Rice Used] 60% Gohyakumangoku Rice Polished [Type] Slightly Dry The unique acidity from the Yamahai brewing method adds depth to the flavor, and the harmony of rich aroma and umami from aging is pleasant. Best served warm.
<Shizuoka Prefecture/Doi Sake Brewery> [Sake Meter Value] +5 to 6 [Acidity] --- [ALC] 17% [Rice Used] Yamada Nishiki 55% polished [Type] Dry. The alcohol-derived richness is distinctly felt, providing a satisfying drinking experience, while the aftertaste is dry and does not interfere with food.
<Saga Prefecture/Ko-ei Giku Sake Brewery> [Sake Meter Value]--- [Acidity]--- [ALC] 14% [Rice Used] 60% Sake Suitable Rice [Type] Slightly Sweet A light citrus aroma with a well-balanced acidity that brings everything together beautifully.
<Kochi Prefecture/Arisawa Sake Brewery> [Sake Meter Value]--- [Acidity]--- [ALC]16.5% [Rice Used] 55% Sake Rice [Type] Dry. A sharp texture with a refreshing aroma of blue fruits that does not evoke sweetness.
<Shimane Prefecture Matsue/Ouroku Sake Brewery> [Sake Meter Value] +9 [Acidity] --- [ALC] 15.5% [Rice Used] Gohyakumangoku/Yamada Nishiki 60% polished [Type] Very Dry A fresh bottled sake that has been carefully aged in a -5 degree refrigerator at the brewery. It has a rich flavor and a robust, refined acidity that brings it all together. Once you drink it, you won't be able to escape from this bottle.
<Kochi Prefecture/Suigei Sake Brewery> [Sake Meter Value] +7~9 [Acidity] 1.3 [ALC] 16% [Rice Used] Matsuyama Mitsui 50% polished [Type] Very Dry. A dry sake with a sharp finish that still allows you to appreciate the umami of the rice. Its moderate aging and compact quality make it suitable for pairing with any dish.
<Mie Prefecture/Shimizu Seizaburō Shoten> [Sake Meter Value]--- [Acidity]--- [ALC] 15% [Rice Used] 60% Polished Sake Rice [Type]--- Limited to restaurants. Characterized by a gorgeous fruity aroma. This sake can be paired with refreshing meals.
<Niigata Prefecture / Kamo Nishiki Sake Brewery> [Sake Meter Value] +1 [Acidity] --- [ALC] 14% [Rice Used] Koji Rice Yamada Nishiki, Kake Rice Gohyakumangoku 50% Polished [Type] Regular. Funabagumi refers to the method of bottling sake directly after pressing, characterized by a very fresh aroma and flavor due to the presence of gas.
<Shimonoseki, Yamaguchi Prefecture / Choshu Sake Brewery> [Sake Meter Value]--- [Acidity]--- [ALC] 15% [Rice Used] Yamada Nishiki 60% polished [Type]--- A light and transparent sweetness with a refreshing taste that does not become tiresome. Very easy to drink with a clean finish, making it popular among beginners of sake.
<Shizuoka Prefecture/Hatsukame Brewery> [Sake Meter Value]+10 [Acidity]--- [ALC]15% [Rice Used]Yamada Nishiki 55% polished [Type]Very Dry A dry sake that evokes a subtle ginjo aroma within a classical style. It is linear and dry with suppressed acidity, offering a wide range of flavors that pair well with various dishes.
<Miyagi Prefecture/Shinazawa Brewery> [Sake Meter Value] +5 [Acidity] --- [ALC] 15% [Rice Used] Omachi 40% polished [Type] Dry A food-friendly junmai daiginjo with delicate and rich fruit aromas and a mild, clean acidity that creates sharpness.
<Mie Prefecture Nabari/Kiya Masashu Brewery> [Sake Meter Value]--- [Acidity]--- [ALC] 15.5% [Rice Used] 45% Yamada Nishiki from Mie Prefecture [Type] Slightly Dry. A new sake from Kiya Masashu Brewery, famous for 'Jikon'. It has a gentle, high-quality umami, with a well-balanced acidity that makes it a perfect match for food.
<Kagoshima> A fruity and elegant flavor with a ginjo aroma derived from 25-degree yellow koji.
<Miyazaki/Kirishima Sake Brewery> 25 degrees, using sweet potato koji, the natural sweetness and fragrant aroma of the sweet potato stand out, creating a new taste of authentic sweet potato shochu.
<Oita> 25 degrees, easy to drink type. Red Enma 2010-2014 won the highest gold award at the Monde Selection.
<Kagoshima/Wakashio Shuzo> 25 degrees, using white koji for the koji, this authentic barley shochu is distilled in a traditional wooden pot still and further aged in ceramic jars.
<Amami Oshima> Aged slowly while listening to classical music in a 25-degree storage tank. Rich aroma and light mouthfeel.
Sweet and soft smoky aroma of fresh greenery. Fruity and rich, with a clean aftertaste. Single ... 1,100 Double ... 2,200
<Kobe City Nada Ward/Sawa no Tsuru> 10 degrees, an unprecedented, mellow and rich flavor. A premium umeshu created by the deep taste of long-aged sake.
<Suntory> 20 degrees, carefully pickled domestic yuzu, characterized by a delicate texture that highlights refreshing aroma, acidity, and bitterness.
<Tochigi/Kobayashi Brewery> 5-6 degrees, super smooth! Enjoy the whole ripe peach. The impression is 'It's just peach!' Recommended to drink straight on the rocks.
<Tochigi/Kobayashi Sake Brewery> 5-6 degrees, a rich liqueur made with 100% 'Wenzhou mikan' that has an irresistible popping texture. Best served on the rocks or with soda.
Les Tannes in Occitanie Chardonnay [France/Languedoc] [Taste] slightly dry [Variety] Chardonnay [Winery] Jean-Claude Mas. 100% Chardonnay from the south of France, Languedoc region. It has a fresh and moderately rich flavor, packed with the charm of fresh fruits.
Domodo Montepulciano d'Abruzzo [Taste] Medium body [Variety] 100% Montepulciano [Winery] Cantina ed Oleificio Sociale A full-bodied, ripe wine characterized by juicy and smooth fruit flavors, basking in the sun of Abruzzo.
Cave de Lugny Burgundy Chardonnay <France/Burgundy> [Taste] Dry [Variety] 100% Chardonnay [Winery] Cave de Lugny Clear and refreshing Burgundy white with delicate aromas of citrus, honey, hazelnuts, and acacia flowers.
Montes Alpha Chardonnay <Chile/Acconcagua> [Taste] Medium body [Variety] 100% Chardonnay [Winery] Montes S.A. It has a rich aroma of banana, pineapple, tropical fruits, peach, and butter.
Chablis Premier Cru Montmain <France/Chablis> [Taste] Dry [Variety] 100% Chardonnay [Winery] Domaine Besson A very well-balanced quality taste with aromatic flavors and rich acidity and minerals.
A relaxation drink made from herbal elderflower and honey. It has a fruity and refreshing floral aroma similar to muscat and a gentle sweetness, making it popular among women.
The sweet and sour taste of lemon and honey, accented by sharp ginger. Great as a hot drink for the throat.
Red: Cabernet Sauvignon White: Sauvignon Blanc <France/Lyon> Always seeking the best ingredients, Alan Miliya. Currently, 45% of four-star and five-star hotels in France use 'Alan Miliya' juice. Please choose your preference: red made from the wine grape variety 'Cabernet Sauvignon' or white made from 'Sauvignon Blanc' from Gaillac, France. (Served in a wine glass)
A dry champagne from France/Champagne with aromas reminiscent of fruits, brioche, peach, and vanilla, showcasing excellent harmony. [Varieties] Pinot Noir/Chardonnay/Pinot Meunier [Alcohol Content] 12% [Volume] 750ml
May Menu 4/28 (Tue) - 5/23 (Sat) [Appetizer] Matcha Sesame Tofu [Sashimi] Today's Sashimi Assorted Vegetables Simmered with Young Ginger and Shirasu Dashi Rolled Omelette with Spring Cabbage and Sweet Orange New Potatoes with Dill White Tofu White Heron Salmon Grilled with Sansho [Fried Dish] Zucchini and Mizuna Tempura Green Peas Satsuma Age [Main Dish] Myoga and Bonito Rice Seaweed and Tofu Red Miso Soup Pickles [Dessert] Hazelnut Pudding *Contents may change depending on supply conditions *Due to the two-part system, there is a time limit for stay
This is a completely reserved omakase course.
May Menu 4/28 (Tue) - 5/23 (Sat) [Appetizer] Horse Mackerel Wrapped in Seaweed, Simmered Abalone, Water Eggplant Wrapped in Prosciutto [Soup] Red Sea Bream and Bamboo Shoot Soup [Sashimi] Today's Sashimi [Steamed Dish] Beef Tendon and Potato Bun with Green Pea Sauce [Palate Cleanser] Lemon and Shiso Sorbet [Fried Dish] Fried Spanish Mackerel and Asparagus [Grilled Dish] White Heron Salmon Grilled in Yuuan Style [Rice Dish] Clam and Myoga Rice, Seaweed and Tofu Red Miso Soup, Pickles [Dessert] Strawberry Cheesecake *The contents may change depending on the availability of ingredients.
May Menu 4/28 (Tue) - 5/23 (Sat) [Appetizer] Horse Mackerel Wrapped in Seaweed, Simmered Abalone, Water Eggplant Wrapped in Prosciutto [Soup] Red Sea Bream and Bamboo Shoot Soup [Sashimi] Today's Sashimi [Steamed Dish] Beef Tendon and Potato Bun with Green Pea Sauce [Palate Cleanser] Lemon and Shiso Sorbet [Fried Dish] Fried Spanish Mackerel and Asparagus [Grilled Dish] White Heron Salmon Grilled in Yuuan Style [Rice Dish] Clam and Myoga Rice, Seaweed and Tofu Red Miso Soup, Pickles [Dessert] Strawberry Cheesecake *The contents may change depending on the availability of ingredients.
This is a completely reserved omakase course.
