Ajibo Tetsunabesho
味坊鉄鍋荘
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A serene restaurant to savor large pot dishes
Highlights
Ratings
Japan User ratings3.62(1 review)Reviews
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Menu
Please select two types (from 1) to 8) from the following. Please be sure to answer the "number" in the "Questions" section. If the number is not listed, please choose one of the casseroles available on the day. 1) Pork spare ribs and green beans stewed in home-style 2) Braised white fish with red pepper (3) Sour cabbage white meat (suhwan tsai pai lau) / braised pork tripe with fermented Chinese cabbage (4) Braised lamb with radish in soy sauce ⑤Qingtun yanglou (braised lamb with vegetables in salted broth) ⑥swantzai yulu (white fish with fermented Chinese cabbage) ⑦笨鸡炖磨菇 / Braised chicken with quail mushrooms ⑧得莫利炖鱼
Bone-in pork spare ribs, pre-boiled for a long time, are stewed with green beans. The chicken stock is seasoned with a soy sauce base and flavored with octagonal herbs. The spare ribs are pre-cooked, so they can be served as soon as the pot comes to a boil, but it is also hard to miss the taste after simmering for about 30 minutes, when the liquid has reduced.... Try guo tje (corn casserole) or steamed buns dipped in the broth.
The ingredients are stir-fried in a pot with oil flavored with chili pepper and hwasho, garlic, and ginger, then simmered in a broth made by adding white chicken stock and white fish guts. The fish is whitefish such as "abura-mei" (sea bream) and "soi" (sea bream) delivered twice a week by Mr. Hitoshi Tsuruta, who runs a fishery in Fukaura Town on the Sea of Japan side of Aomori Prefecture, where the nutrient-rich waters of the World Heritage Site, Shirakami Mountains, flow into the sea. Celery, cucumbers, bean sprouts, and mushrooms such as shimeji mushrooms and kikurage mushrooms are also added. The taste is indeed spicy and numbing, but we also have wines that go well with this dish.
The star of this stew is the Chinese cabbage. The pickled Chinese cabbage, which has been marinated in Ajibo's homemade 1% salt, is fermented and becomes thick and tender when stewed with pork chops. The flavor is similar to that of choucroute and braised pork, so it is a perfect match for the Alsatian Riesling. We hope you enjoy it!
Hongmun yanglou," a lamb shoulder roast stir-fried with radish and slowly stewed in chicken broth, is a specialty of Heilongjiang Province, the hometown of owner Liang Baozhang. The rich but clear soy sauce-based flavor goes well with a glass of rosé wine. It is delicious when it is continuously simmered and just before the broth runs out. Enjoy it with guo tje, a paste of corn flour kneaded with water and steamed in a pot.
Lamb spare ribs (sometimes shoulder roast) are stewed with vegetables such as tomatoes, onions, celery, yams, and carrots. The richness and aroma of the lamb meat is supported by the umami of the tomato and chicken broth and accented by the aromatic vegetables. It is a versatile stew that goes well with red, white, rosé, or any other wine.
It is a "deliciously sour" stew of light white fish and vegetables simmered with salted and fermented takana (Chinese cabbage). The key to the flavor is the fermented takana. The sourness and umami of the fermented takana mixed with the flavors of the fish and vegetables make for a broth that can be drunk up without problems, as only a small amount of oil is used.
A la carte price: 1,848 yen (tax included) / Serves 1 (prepared from 2 servings) This dish, called 'Hongmun Yanlou,' is made by stir-frying lamb shoulder loin with daikon and simmering it slowly in chicken broth. It is a specialty dish from the hometown of the owner, Liang Baozhang, in Heilongjiang Province. It has a rich yet distinct soy sauce-based flavor that pairs well with rosé wine. It is delicious when the broth is almost gone from continuous simmering. Enjoy by steaming and pan-frying 'guotie,' made by kneading corn flour with water and sticking it to the pot.
A la carte price: 1,848 yen (tax included) / 1 serving (prepared from 2 servings) This dish is made by stewing lamb spare ribs (sometimes shoulder loin) with vegetables such as tomatoes, onions, celery, nagaimo, and carrots. The richness and aroma of lamb meat are supported by the umami of tomatoes and chicken broth, with aromatic vegetables adding a delightful accent... It is a versatile stew that pairs well with red, white, or rosé wines.
A la carte price: 1,628 yen (tax included) / serving (prepared from 2 servings) A dish made by simmering pre-boiled pork spare ribs with green beans. Seasoned with soy sauce-based chicken broth and flavored with star anise. The spare ribs are pre-cooked, so you can enjoy them as soon as the pot boils, but simmering for about 30 minutes to reduce the liquid and enhance the flavor is also recommended. Enjoy by dipping corn dumplings or steamed buns in the broth.
A la carte price: 1,408 yen (excluding tax) / Serving for 1 person (prepared from 2 servings) The star of this stew is undoubtedly the Chinese cabbage. The cabbage, pickled with about 1% salt by Ajibo, ferments to develop umami and acidity. When cooked together with pork belly, it transforms into a thick and comforting flavor. After simmering for about 10 minutes and the glass noodles have absorbed the soup, it is ready to eat. The flavor is reminiscent of Sauerkraut and stewed pork, making it a perfect match with Alsatian Riesling. Enjoy!
Please select two types (from 1) to 8) from the following. Please be sure to answer the "number" in the "Questions" section. If the number is not listed, please choose one of the casseroles available on the day. 1) Pork spare ribs and green beans stewed in home-style 2) Braised white fish with red pepper (3) Sour cabbage white meat (suhwan tsai pai lau) / braised pork tripe with fermented Chinese cabbage (4) Braised lamb with radish in soy sauce ⑤Qingtun yanglou (braised lamb with vegetables in salted broth) ⑥swantzai yulu (white fish with fermented Chinese cabbage) ⑦笨鸡炖磨菇 / Braised chicken with quail mushrooms ⑧得莫利炖鱼
Bone-in pork spare ribs, pre-boiled for a long time, are stewed with green beans. The chicken stock is seasoned with a soy sauce base and flavored with octagonal herbs. The spare ribs are pre-cooked, so they can be served as soon as the pot comes to a boil, but it is also hard to miss the taste after simmering for about 30 minutes, when the liquid has reduced.... Try guo tje (corn casserole) or steamed buns dipped in the broth.
The ingredients are stir-fried in a pot with oil flavored with chili pepper and hwasho, garlic, and ginger, then simmered in a broth made by adding white chicken stock and white fish guts. The fish is whitefish such as "abura-mei" (sea bream) and "soi" (sea bream) delivered twice a week by Mr. Hitoshi Tsuruta, who runs a fishery in Fukaura Town on the Sea of Japan side of Aomori Prefecture, where the nutrient-rich waters of the World Heritage Site, Shirakami Mountains, flow into the sea. Celery, cucumbers, bean sprouts, and mushrooms such as shimeji mushrooms and kikurage mushrooms are also added. The taste is indeed spicy and numbing, but we also have wines that go well with this dish.
The star of this stew is the Chinese cabbage. The pickled Chinese cabbage, which has been marinated in Ajibo's homemade 1% salt, is fermented and becomes thick and tender when stewed with pork chops. The flavor is similar to that of choucroute and braised pork, so it is a perfect match for the Alsatian Riesling. We hope you enjoy it!
Hongmun yanglou," a lamb shoulder roast stir-fried with radish and slowly stewed in chicken broth, is a specialty of Heilongjiang Province, the hometown of owner Liang Baozhang. The rich but clear soy sauce-based flavor goes well with a glass of rosé wine. It is delicious when it is continuously simmered and just before the broth runs out. Enjoy it with guo tje, a paste of corn flour kneaded with water and steamed in a pot.
Lamb spare ribs (sometimes shoulder roast) are stewed with vegetables such as tomatoes, onions, celery, yams, and carrots. The richness and aroma of the lamb meat is supported by the umami of the tomato and chicken broth and accented by the aromatic vegetables. It is a versatile stew that goes well with red, white, rosé, or any other wine.
It is a "deliciously sour" stew of light white fish and vegetables simmered with salted and fermented takana (Chinese cabbage). The key to the flavor is the fermented takana. The sourness and umami of the fermented takana mixed with the flavors of the fish and vegetables make for a broth that can be drunk up without problems, as only a small amount of oil is used.
A la carte price: 1,848 yen (tax included) / serving (prepared from 2 servings) 'Hongmunyanlou', where lamb shoulder loin is stir-fried with daikon and simmered slowly in chicken broth, is a specialty dish from the hometown of the owner, Liang Baozhang, in Heilongjiang Province. It has a rich but well-defined soy sauce-based flavor, making it a good match with rosé wine. It is delicious just before the simmering liquid runs out. Enjoy by steaming the pot stickers made by kneading corn flour with water and sticking them to the pot.
A la carte price: 1,848 yen (tax included) / 1 serving (prepared from 2 servings) This dish is made by stewing lamb spare ribs (sometimes shoulder loin) with vegetables such as tomatoes, onions, celery, yam, and carrots. The richness and aroma of lamb meat are supported by the umami of tomatoes and chicken broth, with aromatic vegetables adding a delightful flavor. It is a versatile stew that pairs well with red, white, or rosé wines.
A la carte price: 1,628 yen (tax included) / serving (prepared from 2 servings) A dish made by simmering pre-boiled pork spare ribs with green beans. Seasoned with soy sauce-based chicken broth and flavored with star anise. The spare ribs are pre-cooked, so you can enjoy them as soon as the pot boils, but simmering for about 30 minutes to achieve a reduced broth is also delightful. Dip corn dumplings or steamed buns in the broth before eating.
A la carte price: 1,408 yen (excluding tax) / serving (prepared from 2 servings) The star of this stew is undoubtedly the Chinese cabbage. Our homemade pickled cabbage, fermented with about 1% salt, develops umami and acidity. When cooked together with pork belly, it transforms into a thick and comforting flavor. After simmering for about 10 minutes and the glass noodles have absorbed the soup, it is ready to eat. The flavor is reminiscent of sauerkraut and pork stew, making it a perfect match with Alsatian Riesling. Enjoy!
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