NAGIMARU
なぎ丸
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
Creative cuisine enjoyed in a modern Japanese atmosphere
Highlights
Ratings
Japan User ratings3.33(1 review)Reviews
Menu
The contents of the menu vary depending on the season and ingredients. Please check the menu at the store on the day.
A recommended delicacy from the snacks and appetizers menu. This dish features locally boiled octopus mixed with fragrant vegetables such as myoga, celery, kaiware, and mitsuba, all tossed in a tangy wasabi dressing.
Truffle, Sesame, Paprika, etc. will be prepared on a whim.
A recommended dish from the warm dishes and strong dishes category. Made with locally sourced three-way pork, the meat is simmered until it becomes tender, allowing the fibers of the meat to loosen and capturing the umami of the vegetables at the same time.
A recommended delicacy from Ootori and Shime. The Hokkaido beef roast, cooked slowly to lock in the umami flavor. The sauce is made by sautéing a large amount of aromatic vegetables and seasoning with concentrated meat juice and soy sauce. It has a depth of flavor and a fragrant taste.
A recommended delicacy from the snacks and appetizers menu. This dish features locally boiled octopus mixed with fragrant vegetables such as myoga, celery, kaiware, and trefoil, all tossed in a tangy wasabi dressing.
The contents of the menu vary depending on the season and ingredients. Please check the menu at the store on the day.
A recommended delicacy from the snacks and appetizers menu. This dish features locally boiled octopus mixed with fragrant vegetables such as myoga, celery, kaiware, and trefoil, all tossed in a tangy wasabi dressing.
Truffle, Sesame, Paprika, etc. will be prepared on a whim.
A recommended dish from the warm dishes and strong dishes category. Made with locally sourced three-way pork, the meat is simmered until it becomes tender, allowing the fibers of the meat to loosen and capturing the umami of the vegetables at the same time.
A recommended delicacy from Otori and Shime. The Hokkaido beef roast, cooked slowly to lock in the umami flavor. The sauce is made by sautéing a large amount of aromatic vegetables and seasoning with concentrated meat juice and soy sauce. It has a depth of flavor and a fragrant taste.
A recommended delicacy from the snacks and appetizers menu. This dish features locally boiled octopus mixed with fragrant vegetables such as myoga, celery, kaiware, and trefoil, all tossed in a tangy wasabi dressing.
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