Yuno Bettei Sakae Sumiyoshi
由乃 別邸 栄住吉店
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
An elegant space to enjoy luxurious wagyu cuisine
Highlights
Ratings
Reviews
Photos
Menu
This is a luxurious sukiyaki made with slices of Wagyu beef and beautiful watercress grown in Yoshida, Mie Prefecture, which can only be eaten at the Yuno Bettei.
We use rare beef tongue that is not commonly distributed. It is thick and juicy, an exquisite tongue unlike anything you have ever tasted. Please enjoy the beef tongue that has been aged for 30 days to concentrate its flavor.
Please enjoy the luxurious shabu-shabu of Gifu's agar pork and the beautiful watercress from Yoshida in Inabe, Mie Prefecture, grown in clean water.
Enjoy two types of authentic hot pot with special broth and homemade sauce.
Enjoy two types of authentic hot pot with special broth and homemade sauce.
Served with two rich eggs, please enjoy the texture.
Using two rich eggs from Aichi Prefecture 'Hatsushimo'.
This is the highest quality soba made with care by Mr. Iimori.
Uses two rich eggs from Aichi Prefecture 'Hatsushimo'.
Made with Italian Grana Padano cheese
For the finale of the hot pot, please enjoy it as Tantanmen by adding Chinese noodles and ground sesame.
Napa cabbage, enoki mushrooms, shiitake mushrooms, white leek, red core daikon
Tomato, Grilled Tofu, Shirataki, White Leek, Shiitake
Offal, cabbage, garlic chives, garlic, tofu, enoki mushrooms
We source fresh watercress harvested early in the morning from our contracted farmer, Mr. Yoshida, every day. Mr. Yoshida has a deep affection for watercress, and once he starts talking about it, he can't stop. This nutrient-rich watercress, nurtured with so much love, has very strong roots, and you can't make a hot pot without this Yoshida watercress.
Even a casual dish is made with great effort.
Please enjoy the quality broth.
Using 'Hatsushimo' from Gifu Prefecture. (Medium) 330 yen (Large) 418 yen
This is a TKG with rich egg yolk and spicy meat miso.
This is the highest quality soba made with care by Mr. Iimori from Azumino, Shinshu.
A lemon sour made using a whole lemon. A dish that creatively utilizes the deliciousness and acidity of lemon with a unique recipe.
100% freshly squeezed sudachi juice, no artificial sweeteners used.
Generously made with freshly squeezed grapefruit juice. Enjoy the texture of the chunky fruit pieces.
Yamaguchi Prefecture, sweet aroma of rice with a plump fragrance, apple-like top notes. Sake cup 968 yen, one go 1,628 yen
A popular Daiginjo with a rich aroma, clear smoothness, and refreshing drinking experience. It has a very balanced taste that does not interfere with the flavor of hot pot. 1,045 yen for a small cup, 1,628 yen for one go.
Mie Prefecture: There is nothing careless about the aroma, and it is firmly packed with umami. Small cup 528 yen, one cup 858 yen.
Hyogo Prefecture: A refreshing and crisp super dry sake that resembles a white wine. 748 yen for a small cup, 1,188 yen for one go.
Kyoto Prefecture: Carefully crafted over time to achieve a rich and full-bodied dry flavor.
Prosecco Extra Dry Blue Millesimato [Italy/Glera] 4,400 yen Champagne Brut Reserve [France/Chardonnay, Pinot Noir, Pinot Meunier] 15,400 yen
◼︎ Matua Sauvignon Blanc [New Zealand/Sauvignon Blanc] 4,950 yen ◼︎ Maison Joseph Drouhin Chablis [France/Chardonnay] 7,700 yen ◼︎ Peter Lehmann Masters Vigan Riesling [Australia/Riesling] 11,000 yen
◼︎ Beringer California Merlot [USA/Merlot] 4,950 yen ◼︎ Marques de Riscal Tinto Reserva [Spain/Tempranillo, Graciano] 7,700 yen ◼︎ Maison Joseph Drouhin Burgundy Pinot Noir [France/Pinot Noir] 11,000 yen ◼︎ Peter Lehmann Masters Eight Songs Shiraz [Australia/Shiraz] 13,200 yen
ずーの
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.heic?format=webp)
