Bamboo Higashiyama Sanjo Main Store
晩boo 東山三条本店
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A popular restaurant highlighting innovative seafood dishes and the charm of Japanese cuisine
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We have prepared a course that includes our signature charcoal grill as well as the freshest sashimi, available only on the Eat Log! Please enjoy our dishes with your favorite alcohol as they go well with alcoholic beverages!
For those of you who want more luxury than usual! We have prepared a special course featuring Japanese beef steak! Please give it a try!
・Thinly sliced ・Charcoal grilled with ponzu sauce
Sashimi and Rice Bowl
・Ponzu ・Tempura
・Sashimi・Grilled in a shell each
Sashimi and grilled shabu-shabu
Bonito salt and Sichuan pepper salt
Grilled with charcoal and ponzu sauce, fried chicken
One piece
Steak
・Appetizer・Sashimi・Seasonal Salad・Charcoal Grilled (Grilled Dish)・Tempura (Fried Dish)・Paper Pot・Rice Porridge, Udon・Sherbet
Togekurigani is in season in spring and is an essential part of hanami in Aomori, alongside the gasaebi (shako). It is smaller than the hairy crab, but its flavor is similar, and some say it is even more delicious. In the spring season, it is filled with rich-flavored crab miso, offering an exquisite taste that cannot be experienced with other crabs. Since it is hardly distributed outside the prefecture, it is a must-try delicacy during hanami in Aomori. Boiled with salt: whole... 2,800 yen; half... 1,700 yen.
Reservation required for 2 people or more, 3 days in advance
Sayori, Tatami iwashi, Eihire, Maruboshi, etc... Individual items are also available.
Deep-fried fish cake with chili pepper, charcoal-grilled
Wasabi-flavored sauce
2 pieces with bonito flavor
Tea broth can be made with white rice, salmon, plum, and shirasu pepper.
100g
100g
1 piece
Kyoto vegetables refer to a group of vegetable varieties that have been cultivated in the Kyoto Prefecture for a long time and are traditionally produced. Generally, it includes 41 types of traditional Kyoto vegetables and 21 types of branded Kyoto vegetables, with a total of 43 types including overlapping items. - Appetizers - Sashimi - Seasonal salad - Charcoal-grilled (grilled dishes) - Tempura (fried dishes) - Paper pot - Meat dishes - Rice porridge, udon - Sherbet
Recommended cold sake available only at our restaurant, a purveyor of Kinkaku-ji Temple in Rokuon-ji
Junmai sake, bottle pasteurized once, sake degree -2.1. 'Hatsushigure' announces the arrival of winter in Akita Prefecture. It is a junmai sake with a rich aroma and a smooth mouthfeel. After enjoying the fragrance, I would like you to savor it slowly, rolling it on your tongue.
Junmai sake with an alcohol content of +13. Despite being a super dry sake from Hiroshima Prefecture with a sake degree of +13, it does not make you feel the spiciness due to the umami of the Yamada Nishiki rice and the clean smoothness of the aftertaste, making it a refreshing and delicious sake.
Junmai Ginjo Nama Sake, Sake Degree ±0, Hyogo Prefecture KuroMatsu ShiraBaka Junmai Ginjo Nama is stored for 5 months without heating before storage, allowing oxygen to remain alive, which enhances its umami and sweetness. Additionally, it is not heated during bottling, resulting in a refreshing and fresh taste. It pairs well with simple dishes that highlight the umami of seafood, such as crispy tempura shrimp and sashimi or grilled fish of white fish like sea bream.
This special junmai sake, slightly dry, uses 100% of the rice variety known as 'Yamada Nishiki', which is renowned as the king of sake rice, whether served chilled in Fushimi, Kyoto, or warmed. It preserves the original flavor of the rice, resulting in a fragrant aroma and rich taste. While it is recommended to enjoy it chilled, it also offers a different gentle flavor when served warm.
This is a pure rice sake specially brewed with pure gold leaf, commissioned by Kinkaku-ji, the Golden Pavilion of Rokuon-ji Temple.
Medium bottle (500ml)
Medium bottle (500ml)
Medium bottle
A whiskey filled with respect and gratitude for Mr. Kiichirō Iwai, the creator of Mars.
The birthplace of Nagasaki barley shochu 'Ikki'
Oita
Oita roasted and scorched preparation
8 degrees
8 degrees
13 degrees
10 degrees
Aroma: Melon, guava, nut flavor; Taste: Deep flavor due to barrel aging; Characteristics: Well-balanced aftertaste
Aroma: Lime, stone fruits (such as peach and plum) Taste: Well-balanced aftertaste Characteristics: Smooth mouthfeel
Aroma: Ripe cherries and berries Taste: Rich fruitiness Characteristics: Soft tannins
Method Traditional Champagne method / bottle-aged for 42 months, 52% Pinot Noir / 48% Chardonnay, with rich aromas of citrus and toast, creamy and fresh taste, smooth mouthfeel, and elegant dry sparkling wine with clean and refreshing acidity.
A rich barrel-aged white wine made from 100% carefully selected grapes.
Pinot Noir 100% rich fruit flavor, elegant taste red wine
Italian red and white each
Kyoto Dry Gin 45.7%
ROKU is a Japanese craft gin that pursues perfect balance with the delicate craftsmanship of Japanese artisans. Please enjoy the complex and subtle flavors created with six Japanese-inspired ingredients.
40% Shochu from a Japanese sake brewery
Once a year pure rice Daiginjo cold sake
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