Hitohashi
新和食ひとはし
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A private room restaurant bursting with Aichi flavors
Empfohlene Punkte
Auswertung
Japan Nutzerbewertungen3.37(1Einträge)Rezensionen
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In December, there is a charge of 880 yen.
Premium all-you-can-drink drink is available only at "Sake Shop Hitohashi". This can be added to each course for +2,600 yen. We offer 20 types of carefully selected sake from all over Japan and recommended domestic wines (sparkling, white, and red). The selection changes on a monthly basis, so please enjoy a glass of sake that has been carefully selected by HIHASHI for each of the four seasons. Please use it for business occasions such as entertaining guests or holding business meetings. We offer the HIHASHI way of "Omotenashi" (hospitality).
We will select the sake to match all dishes. We will also ask you about your other preferences.
New Japanese Kaiseki with a marriage of Aichi ingredients and fermented seasonings with sake. Enjoy your meal with a luxurious and seasonal flavor. Special contents interspersed with mountains and the sea will add color and splendor to your banquet. Hitashi New Japanese Kaiseki Course, 7 dishes, 12,000 yen, suitable for corporate entertainment, dinner, anniversaries of loved ones, birthdays, and other special occasions. All-you-can-drink including draft beer, sparkling wine and sake is available for +2,600 yen. Our course meals are served one dish per person.
Our chef uses the ingredients of the day. Japanese cuisine can only be enjoyed with Ingredients you can feel the season Various ingredients sent from producers Seasonings from Aichi Prefecture's fermentation culture Please enjoy the deliciousness that only handmade food can offer.
In Japan, there are four seasons, and you can enjoy a variety of ingredients. Kaiseki is a Japanese-style meal that allows you to experience the season with ingredients from producers in the "now". This is the best part of Japanese cuisine. Enjoy vegetables, fish, etc.
The "Hitohashi Specialty Course" is suitable for business use such as business entertainment and dinners. Please enjoy seasonal flavors such as "homemade Yose Tofu", "Yakimono", and "Kama-Meshi", which are our specialty dishes and allow you to enjoy the sweetness of soybeans. All-you-can-drink including draft beer, sparkling wine, and sake is available for an additional ¥3,000. Our course meals are served one dish per person.
The currently popular 'Fragrant Highball'
The highest quality 'Mako' brewed by Sekiya Brewery, using the dream spring water of Aichi Prefecture. Its elegant and refined aroma and taste can be enjoyed in any situation. Limited quantity product.
This is a regular lineup of brands such as Aramasa, Jikon, Kaze no Mori, Mimuro Sugi, Hidakami, Yamagata Masamune, Shinshu Kamei, Hagi no Tsurugi, Saku, Nichinichi, Noguchi Naohiko, Tenbi, Dassai, Wakanami, Tanaka Rokugo, and more. Prices start from 540 yen.
A limited edition prototype four-go bottle (720ml) aimed at overseas markets
A pure rice ginjo sake made using the sake rice Omachi from Okayama Prefecture, which has a strong seasonal sweetness. The moment it enters the mouth, the sweet flavor characteristic of Omachi spreads gently. It has a strikingly beautiful sweetness, and then it quickly contracts. This sensation is unique to this brand and not found in other sakes. Starting from 648 yen.
Reservation required
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From 627 yen
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Details are being shared on Instagram!
Takeout menu prices may differ from the displayed prices. All displayed prices include tax.
This is a carefully rolled masterpiece, one by one.
Fluffy and pairs well with alcohol, this is a tsukune that is characteristic of Hitohashi. Please enjoy it with Nishiya's yuzu pepper.
Pickled in Saikyo white miso from Nakamo, Aichi Prefecture, perfect for both sake and wine. It is now a specialty of Hitohashi!
This is a special dish where fatty Spanish mackerel is marinated in Nakamo's white miso and sake lees, which are our pride. *The fish used for marination may change depending on the season.
A dish made with rich thick fried tofu and Hatcho miso from Aichi, prepared as dengaku.
A marriage of fermented ingredients with cream cheese and prosciutto. Enjoy with sake or wine.
Perfect for pairing with wine! It also goes well with highballs and rich-flavored sake.
The dried squid is simply addictive and delicious with the yuzu pepper from the Nishiya, which is also a fermented seasoning.
This is a potato salad made with fermented mayonnaise made from sake lees, created to pair with sake.
Root vegetables delivered from Sasaki Farm in Lake Toya, Hokkaido, steamed with sake. This is a winter to spring limited menu served with a special bagna cauda sauce. A dish that allows you to feel the original flavors of the vegetables.
A selection of fresh seasonal fish sourced daily from the market, along with fresh fish directly shipped from the fishing port. Depending on the season, you might encounter fresh fish shipped directly from Hokkaido or Kagoshima! (Recommended for 2 to 3 people)
100% domestic soybeans handmade tofu. It is ready every day at 6 PM. It often sells out at late hours, so reservations are a must!
Made a salad with homemade dressing and seasonal cabbage
With a creamy texture, it pairs exquisitely with salmon roe and sea urchin sauce. Limited quantity, so please hurry.
Original Mapo Tofu made with homemade tofu and fermented seasoning from Aichi Prefecture
We offer a variety of tempura made with Kuwana's rice oil, fried to a crispy texture. We use flavorful angel shrimp, Aichi's unique Ko-chin chicken, and plenty of seasonal ingredients. 600 to 1,200 yen
The extra-large conger eel from Tsushima, Nagasaki has been carefully prepared.
Takeout menu prices may differ from the displayed prices. All displayed prices are excluding tax.
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