.jpg?format=webp)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp)
Kisaiya Hide
季彩や ひで
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
A hidden gem of a Japanese restaurant offering exceptional fresh seafood and game
Empfohlene Punkte
Auswertung
Japan Nutzerbewertungen3.56(1Einträge)Rezensionen
Foto
Speisekarte
Reservations are required for the course. Using fish and gibier from Uwajima We will serve each and every one of our customers. Finish with tai-meshi rice from Uwajima. Total 8 dishes We also offer courses of 7,700 yen and 11,000 yen. Please call us for details.
Reservations are required for courses. Using local cuisine and fish from Uwajima We will serve each and every one of our guests. Finish with tai-meshi rice from Uwajima. Total 8 dishes
Thick and rich with creaminess!
Smoked potatoes and heshiko mackerel, pairs well with sake!! It's a popular menu item.
The horse mackerel used for sashimi is luxuriously fried in fillets. Moreover, it is horse mackerel caught in the Bungo Channel. Yes, that horse mackerel.
This is traditional hand-pressed Jako Tempura! We are asking a place that does not sell it retail to send it to us!
A local dish from Uwajima made by simmering spiral shellfish caught in Uwajima with shellfish broth and soy sauce.
A representative dish of Uwajima's local cuisine. Shark meat is blanched in hot water and served with spicy vinegar miso.
The well-known highest quality rare fish from the west.
Please enjoy it prepared in your preferred style: fried, tataki, or grilled.
The delicious flavor of pheasant and the smoky aroma that spreads in the mouth
Exceptional freshness from Matsuno Town's natural products.
Exceptional freshness from natural products from Matsuno Town.
Excellent freshness from Matsuno Town's natural products.
A popular dish made with Shirasu from Uwajima!
Special broth with egg yolk is soaked with natural sea bream and served over hot rice. Be sure to try it at the end.
A local dish from Uwajima, made by shredding grilled sea bream, grinding it with Uwajima barley miso and fish stock in a mortar, and serving it over hot rice (Sanma rice).
We will compete with a simple yet outstanding salt balance and only Mikawa rice!!
A dry doburoku made by OSSAN.
.jpg?format=webp&w=2048)
.png?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)