Tai No Tai, Kobe Sannomiya
鯛之鯛 神戸三宮店
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A Japanese restaurant where you can enjoy the charm of aged and fresh fish
Ratings
Japan User ratings3.47(1 review)Reviews
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Menu
Satisfaction guaranteed! The specialty salmon roe over egg is very attractive!
Luxury set of Ate × Sashimi × Closing plus all-you-can-drink 3500 yen Local sake 4500 yen Premier 5500 yen
2000 yen with draft beer, 1500 yen without draft beer. Not valid on national holidays and days before holidays.
All-you-can-drink local sake 10,000 yen *All-you-can-drink premium local sake 10,500 yen The best course that the manager of Tai-no-Tai considers according to seasonal ingredients and the day's purchases! The rice cooked in an earthenware pot with salmon roe, sea urchin, and seafood is a gem of a dish that can only be enjoyed in this course!
*The price for the meal only is 3,500 yen. The manager's favorite "Assorted Sashimi" and This is a special course that allows you to enjoy a variety of popular dishes.
30 min. extension (30 min. LO) 1000 yen with local sake
30 min. extension (30 min. LO) Draft beer available, 700 yen
30 min. extension (30 min. LO) No draft beer 500 yen
Every day, a large number of seafood is brought in from various locations such as the fishing ports of Akashi, Amakusa, and Kochi, as well as the Osaka Central Wholesale Market, depending on the season. Our specialty, aged fish, is managed by skilled artisans using unique methods to ensure safety and quality, while concentrating the umami component, inosine acid, to enhance its deliciousness. Fresh fish is also processed with techniques such as live killing and nerve removal tailored to each type of fish, ensuring even greater flavor. Additionally, our commitment is reflected in everything from tempura and stews to grilled dishes, as well as individual meat dishes and seasonings like soy sauce and salt.
Incredibly delicious fish becomes even tastier with aging. Our unique cold aging technique brings out the umami of 'aged fish'. We have perfected the process using techniques that maximize the quality of the fish, such as nerve pinning and blood removal. Of course, we also offer fresh fish directly sourced from places like Amakusa, Akashi, Sukumo, and Nemuro, as well as from the Osaka Central Wholesale Market. Please experience the difference for yourself.
Our recommended fresh fish x aged fish carefully selected sashimi assortment【Directly Sourced】To enjoy delicious fish even more: 1. Eat it quickly! Freshness decreases over time, especially for aged fish! 2. Use salt to enhance the fish's aroma and sweetness! Enjoy the umami with soy sauce! 3. To finish the sashimi, a quick sip of sake makes it even more delicious!!
The tempura of the finest sea bream, crafted by a tempura master trained at a renowned restaurant with over 70 years of history, is a carefully prepared dish. Please fill out the order form on the back of the menu.
The tempura of the finest sea bream, crafted by a tempura master trained at a renowned restaurant with over 70 years of history, is a carefully prepared dish. Please fill out the order form on the back of the menu.
Packed with the umami of seafood! An exquisite dish! 'Highest quality autumn salmon ikura from Nemuro, Hokkaido' made just for Tainotai. The best ikura available at market price, directly sourced from the production area!
Directly shipped from Hokkaido and Amakusa. The production area may change depending on the procurement situation.
Homemade fermented dressing, only from the Tai no Tai group in Kansai, featured on Crazy Journey!
Increased flavor with overnight drying
Plump oysters gently raised in the sea of Ako
Grilled oysters with shell can be ordered for an additional 299 yen (tax included 329 yen) for one piece.
Please contact the staff.
There is a bone shaped like a tai inside the tai. If you can take it out, you are a master of chopsticks!
Please contact the staff.
Uwa Island style sea bream rice. Marinated sea bream and homemade sea bream miso, served in the second half with broth in a hitsumabushi style.
The ultimate combination of eel and rolled omelette.
All types of sea bream fish are included!
Using noodles from Menya Teigaku
The ultimate Handa noodles from Tokushima Ono Seimen
For 2 to 4 people
1. Please choose your preferred type. 2. Please select from the types available. 3. Please try different types as well. *There are also seasonal sake available.
・Tachisake [Special Junmai] Aomori Prefecture has a rich flavor while being refreshing and pairs well with anything. ・Hiran [Nikomaru Junmai] Nagasaki Prefecture has a gorgeous aroma reminiscent of white peach and white grapes, with a rich sweetness and umami from the rice. ・Kosen [Junmai Ginjo] Hyogo Prefecture is a sake that balances aroma and umami. It has a floral fragrance and gently envelops the palate in the latter half. ・Houou Bidan [Junmai Daiginjo] Tochigi Prefecture has a high transparency and quality umami that harmonizes with the tongue, showcasing the unique aroma and sweetness of Daiginjo. ・Toyo Bijin [Hanamoji Junmai Daiginjo] Yamaguchi Prefecture has a smooth mouthfeel, is sweet yet has a refined umami, making it a well-rounded sake.
・Gangi Hitotsubi Junmai: Yamaguchi Prefecture, with the umami and flavor of rice, it has a soft and gentle mouthfeel while retaining a distinctive aroma and taste. ・Bon Junmai 55: Fukui Prefecture, featuring a refreshing and rich aroma, characterized by a wonderful sharpness and a light yet deep flavor. ・Kanzake Yuki no Meshiya Yamahai Junmai: Akita Prefecture, with a calm aroma, smooth and moist flavor, and a hint of lactic acid nuances. A subtle fruitiness lingers. ・Naramon Junmai: Fukushima Prefecture, with a sweet and refreshing aroma, the rich umami spreads gently in the mouth, and in the latter half, it disappears cleanly with a slight bitterness. ・Kanzake Tamagawa Yamahai Junmai Muroka: Kyoto Prefecture, a sake rich in amino acids derived from naturally occurring yeast without additives. It has a strong flavor and sharpness.
・Kanzake Suigei【Special Junmai】Kochi Prefecture has a strong drinking experience and a refreshing aftertaste, making it ideal as a food pairing sake.・Kokuryu【Junmai Ginjo】Fukui Prefecture has a refined, mellow flavor and fruitiness, with a crisp sharpness and a pleasant acidity that spreads.・Isojiman【Honjozo】Shizuoka Prefecture has a refined and fruity aroma, while a subtle astringency leads the overall taste to a dry finish.・Hakurakusei【Special Junmai】Miyagi Prefecture has an excellent balance of refreshing acidity and sharpness. The aroma is reminiscent of melon and refreshing banana.・Sharaku【Junmai】Fukushima Prefecture features a fruity aroma on the palate, with a well-balanced taste that spreads and a refreshing aftertaste.
・Kankonichi Special Junmai, Miyagi Prefecture - Has the umami of dry rice with a refreshing aftertaste, a modest aroma, and a smooth spiciness that allows for continuous drinking. ・Otokoyama Kuniyoshi no Natori Sake Junmai, Miyagi Prefecture - A hint of acidity and sharp crispness. Loved by shops around the world for its compatibility with fish. ・Izumo Fuji Junmai White Label, Shimane Prefecture - Pure and clear, it brings out the soft and high-quality umami of Yamada Nishiki, creating a harmonious flavor of junmai sake. ・Kikido Junmai, Wakayama Prefecture - The first half has a mild mouthfeel with gentle umami, while the aftertaste is crisp and lingers. ・Kairaku Super Dry Junmai, Hyogo Prefecture - The sharp acidity and umami of the rice spread in the mouth, with a gentle aftertaste that lasts long.
Can be served hot, warm, or cold
+ Vanilla Ice Cream Topping + Tax Included 220 Yen
Oichu 329 yen including tax. Note: You cannot Oichu with sake lemon sour and craft coke high.
A good guy who can stay together without fighting with fish.
Suntory Draft Beer
Asahi Super Dry
Small bottle
Small bottle
Non-alcoholic beer-flavored beverage
This is a rich plum wine made with about six times the usual amount of Nanko plums from Wakayama Prefecture, packed with plum extract.
Italy
Each 439 yen including tax
Various 769 yen + Vanilla Ice Topping + Tax 220 yen
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