DAIDOKO MORITA
厨 盛田
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A feast of traditional and creative Japanese cuisine and sake
Highlights
Ratings
Japan User ratings3.40(1 review)Reviews
Menu
Mino Kenton" pork from Gifu Prefecture, which is rich in vitamins B and E, is steamed in a silo, and the gorgeous supporting cast includes three kinds of sashimi, Shinoshima jakoten, Mikawa red chicken marinated in ginjo sake lees, and other fried foods. Enjoy a brewer's meal at "Kitchen Morita," where the brewery's traditions are handed down to the present.
This gorgeous course includes four kinds of sashimi, prepared with the freshest local and wild fish, and Hida beef lava-roasted on the surface of a rare piece of A5 grade mare's beef, grilled over charcoal and finished on the lava rocks of Mt. The course also includes Hinaga Island octopus rice cooked in an earthenware pot, which is surprisingly delicious and tender. We hope you will use the Kinshachi course for your special night, whether it is a corporate banquet, an anniversary, a meeting, or a reception for an important person.
Experience the "ultimate" of Japanese cuisine - in the heart of Nagoya. The Hida beef lava-roasted on the lava rock of Mt. Fuji is a well-known gastronomic delicacy. The course also includes the stunning Anago Tebokome-meshi (conger eel) and a dessert to complete the story. We look forward to seeing you at our restaurant for an unforgettable evening, such as an important anniversary, a meeting, or a special reception.
A new afternoon begins with the appetizer. Then, Hinaga Island octopus rice cooked in a Banko-yaki earthenware pot with Okumino-Oshima rice and octopus flavor, and finally the epilogue of miruku ice cream with Nishio green tea. Please enjoy this course with your loved ones.
In the old days, each brewery used to have its own boxed meal. This is a reasonable course that includes the two boxes, which are compared to a modern-day Tamatebako, Mikawa red chicken grilled with sake lees from the brewery, and conger eel rice, etc. [Hakozen]. Please take your time and enjoy the traditional Japanese cuisine of the Japanese people.
Brewed with sake rice, Yamada Nishiki, polished to 35%. Made with pure water from Mount Mitake, this sake is pressed three times in one winter. The limited edition junmai of Kinmon Konohi can only be enjoyed at Kurabito Kitchen. Please savor the deep, rich flavor crafted with care by the Kurabito from Morita Brewery in Owari Mikawa Kozudani. (180ml one cup / 360ml two cups) Polishing ratio: 30% / Production area: Aichi Prefecture
Using the excellent sake brewing rice 'Yamada Nishiki' polished to 60% or less for both koji rice and brewing rice. This is a ginjō sake carefully brewed by hand, allowing you to enjoy its floral aroma, refreshing mouthfeel, and mellow aftertaste. (180ml one cup / 500ml bottle) Production area: Aichi Prefecture
This is a ginjō sake that expresses the heart of the Japanese who love nature with a simple yet elegant name and label. It features a subtle floral aroma, a soft mouthfeel, and a refreshing finish. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
A special honjozo sake that embodies traditional brewing techniques. Brewed with a 350-year legacy of sake-making in the Ozaki region of Kozugaya. It features a rich yet refreshing finish. (180ml one go) Production area: Aichi Prefecture
Honjozo sake brewed with water, rice, and brewing alcohol. A tasting of three types with different polishing ratios: Daiginjo, Ginjo, and Honjozo. Production area: Aichi Prefecture.
This is a junmai daiginjo genshu made using the excellent sake brewing rice 'Gohyaku Mangoku'. It features a rich aroma and a deep flavor with a solid body characteristic of genshu. The label uses the handwritten characters of the 15th generation head, Morita Kusahiroemon (the late honorary chairman of SONY, Akio Morita). (180ml one cup / 500ml bottle) Production area: Aichi Prefecture
(180ml one cup / 500ml bottle) Production area: Aichi Prefecture
Flavor brewed in wooden barrels. A technique sealed over time, evolving with advancements in craftsmanship. Looking to the next generation, we return to the roots of sake brewing. This is a refined junmai ginjo sake polished to 58%, with a gentle aroma of wood that highlights the individuality of the barrel. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
This sake, characterized by the traditional taste of Aichi Prefecture known as 'rich and flavorful', is brewed with carefully selected ingredients. It pairs well with Haccho miso and tamari, and is a beloved flavor among the locals. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
This is a Junmai Ginjo sake made using Aichi Prefecture's sake brewing rice 'Yume Ginga'. It is unfiltered to retain the umami derived from the rice. It features a gentle aroma and a deep flavor characteristic of Junmai. It pairs well with relatively rich dishes. Limited quantity product. (180ml one cup / 500ml bottle) Production area: Aichi Prefecture
Founded in the 5th year of the Kanbun era. A technique passed down from the Owari region. This junmai sake represents Nenohi, nurtured alongside local cuisine. It has a rich flavor that fully captures the original deliciousness of junmai sake, brewed with traditional techniques, featuring a well-rounded taste and a clean finish, high concentration, and a rich dry type of junmai sake. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
This is a top-quality daiginjo sake brewed using the excellent sake rice 'Yamada Nishiki', polished to 40% or less for both koji rice and brewing rice, and carefully crafted over time at low temperatures, utilizing the best techniques in every process. You can enjoy the elegant aroma allowed only for daiginjo, along with a light and refreshing finish. (80ml per cup / 180ml per serving / 500ml bottle) Production area: Aichi Prefecture
Morita's junmai sake, which has been developed alongside the rich-flavored local cuisine of the Chita Peninsula, offers a full-bodied and satisfying taste. The brewing water is sourced from the natural water of Mount Kiso Ontake. The flavor, which fully brings out the umami of the rice, pairs well with rich dishes and enhances the dining experience as a food-friendly sake. Try three types with different polishing ratios: Junmai Daiginjo, Junmai Ginjo, and Junmai. Production area: Aichi Prefecture.
This unique item has a deep richness and taste that combines the flavors of malt and red miso. Enjoy it with the 'Minokentton', which is raised on mugwort and rich in vitamins B and E, featuring a subtle spread of savory fat with the 'Minokentton 2-Year Aged Miso Marinated Grilled Pork'.
Each ingredient is carefully selected and aged luxuriously over time, resulting in a flavor that evokes a sense of sophistication, 'Asahi Premium Draft Beer Jukusen'. Please savor this adult-flavored beer with its deep taste and high-quality aroma.
This pure rice sake, brewed with Hasegawa spring water, is generously made with the flesh of the brand strawberry 'Bijin Hime' from Okuda Farm.
Crisp and refreshing taste.
Brewed with Yamada Nishiki.
This is a soda mixed with gently squeezed Hassaku citrus juice.
Added honey to the refreshing yuzu.
Rich pomegranate juice mixed with soda.
Other options: Lemon, Umeboshi each / Ice / Hot water / Mineral water 500ml
This is pomegranate juice, which has been regarded as a food of beauty since ancient times.
Gently squeezed to avoid bitterness and astringency from the skin and pith.
Only the stems of the tea leaves have been lightly and evenly roasted. Enjoy the unique roasted aroma and refreshing taste.
Non-alcoholic beer
The spiciness of ginger becomes addictive.
Please enjoy the refreshing taste of hassaku
A drink made from squeezing the moromi called 'kashijee' that remains after distilling Okinawa's specialty, awamori, rich in citric acid and amino acids.
・[Daiginjo] Kinmonko no Hi ・[Junmai Daiginjo] Konohi Matsu ・[Daiginjo] Kinshachi ・[Ginjo] Kinshachi
Kinshachi Beer (2 bottles of blue and red) Kinshachi Beer (2 bottles of miso)
Since the establishment of the sake brewery in 1665, we have been brewing soybean miso, tamari, and soy sauce, supporting local food culture for over 350 years. The spirit of creating products that enrich people's lives has consistently continued, following Akio Morita, the 15th head of the family and founder of Sony Corporation.
A refrigerator that preserves the quality of sake delivered directly from the brewery. Ingredients sourced from the Tokai region are grilled over charcoal, and the aroma of the grilled food and the crackling flames stimulate the appetite. At the counter seats, enjoy a drink while watching the chef's skills. At the table seats, you can enjoy with friends, and for special occasions, private rooms are available, allowing you to use the space according to your needs.
A day for celebrating occasions such as face-to-face meetings, wedding anniversaries, birthday celebrations, and long life celebrations, as well as a memorial day to reminisce about cherished memories of the deceased while enjoying a meal. We offer a course of dishes suitable for such an important day.
The first bonito, which travels north along the Kuroshio current, is smoked with straw to enhance its aroma. Please enjoy it with fresh vegetables and homemade ponzu sauce. The first bonito is known to travel the seas with the seasons. During the Edo period, it was said that eating the first bonito could extend one's life by 75 days.
Please enjoy the lightly cooked fresh onions from Awaji Island served with a wasabi pickle made with Morita's sake lees and wasabi leaves.
Crisp-fried shiraou and the freshness of mitsuba used generously.
Grilled over charcoal infused with bonito broth flavor. French unsalted fermented butter from Brittany, France adds richness and depth.
Slowly simmered in bonito broth until the sauce becomes thick, finished with butter.
Please enjoy the juicy flavor of Mino Kenton pork.
Grilled whole, locking in the umami.
Enjoy the rich flavor of Mino Kento, which is high in vitamins B and E, with a subtle umami of fat that spreads in your mouth. *The vegetables used may differ from the photo depending on the season.
Topped with salted kelp and freshly shaved bonito flakes, accented with fragrant peanut oil.
We use grape seed oil extracted from wine grapes, rich in vitamin E, to enhance the sweetness of the tomatoes.
The seasonings from Morita's kura (storehouse) are concentrated with a special blend by the chef. Grilling over charcoal enhances the flavor even more. - Mikawa Red Chicken Tsukune (grilled meatball with onsen egg) - Mikawa Red Chicken Sake Lees Grilled - Mino Kento Pork Junmai Miso Grilled - Shinojima Dried Young Sardine Tempura - Pickled Vegetables *The photo is an example.
Simmered with soybean miso aged for 2 years in a wooden barrel from Kuramoto Morita. A masterpiece featuring daikon, konjac, egg, red sausage, grilled tofu, and beef tendon. The aroma and umami of the miso pair well with both rice and sake.
Generously topped with chicken miso made from Mikawa red chicken and aged miso in wooden barrels, served over soft daikon in kombu broth.
This fish has been marinated in sake lees pressed by our brewers this year. It has been grilled to a crisp over charcoal. Enjoy the aroma of junmai sake. [Traditional Technique Junmai Sake Lees] This is junmai sake lees pressed twice in one winter. It is rare and not available in the market. Please enjoy the concentrated flavor with its rich aroma.
Aichi's Fukuyutaka soybeans. The rich flavor of the soybeans and the fragrant dengaku miso aroma are exquisite.
Stewed with aged miso in a wooden barrel. You can enjoy the umami of the fish and the umami of the miso.
The umami of the octopus is cooked with Okumino Oshima rice in a Banko-yaki clay pot. Enjoy the tender simmered octopus on top and the crunchy texture of the refreshing shredded ginger.
4 types of seasonal fresh fish caught at Toyohama Port served as sashimi.
Please enjoy the texture and umami of the large clams.
The gentle sweetness of tamari and the umami of anago melt in your mouth.
Enjoy the plenty of small fish as is, without any dipping sauce.
The flavor of freshly shaved bonito and conger eel, with the aroma of sansho pepper, is addictive.
Carefully stewed seasonal fish using tamari.
Sashimi grilled with fragrant straw, served with plenty of refreshing vegetables. Please enjoy with our homemade ponzu sauce. *The photo is an example.
A selection of three seasonal fish.
Wrapping it in perilla leaves creates a refreshing taste that spreads in the mouth.
Enjoy the chewiness of octopus from Hinakajima Island.
A platter of large clams and two types of today's fish. Please enjoy it with our special spicy miso.
The umami of Hida beef, the acidity of tomatoes, and the sweetness of Awaji onions are well balanced with tamari soy sauce. Please enjoy it with zosui at the end. (Zosui set... rice, egg, green onion, pickles)
Grilled surface of 100g of rare cuts of Hida beef over charcoal, then slowly cooked on top of Fuji lava. *Can be finished to your preferred doneness: tataki, rare, or medium.
The flavor of Hida beef is fully infused into the fluffy potatoes and onions. Hida beef is made from only A5 rank female cattle from Yoshimoto Sohonten, established in the 7th year of the Taisho era. Enjoy the unique richness of Hida beef fat.
A fluffy croquette that encapsulates the flavor of Hida beef. It's large, so please enjoy it with everyone. Not only is it big, but it also melts in your mouth.
The rich flavor of pork is slowly simmered and thoroughly infused into the daikon. Enjoy the kakuni with daikon and boiled egg.
Marinated in bean miso aged in a wooden barrel and grilled to a crisp over charcoal.
Please enjoy the crispy fried Mino Ken pork kushi katsu with a special miso made from aged soybean miso in a wooden barrel.
We made tsukune using various parts of the soft and juicy Mikawa red chicken. Please enjoy it with a hot spring egg and special spicy miso.
Stuffed with Mie-grown Momotaro tomatoes and minced Mikawa red chicken, simmered in bonito broth and served chilled.
In addition to the rich flavor that rivals Nagoya Cochin, it is tender and full of juice. Marinated in junmai sake lees that are not available in the market and grilled over charcoal.
Mikawa produced. Fukuyutaka soybeans are rich in umami.
Using Mitsukan Yamabuki, a pure sake lees vinegar aged by traditional methods since the Edo period, the chef has pickled the vegetables. It pairs exceptionally well with sake.
Homemade wasabi pickles made with Morita's carefully crafted sake lees and added wasabi leaves.
Blanched greens, large burdock root stir-fry, simmered taro
Please enjoy the rich flavor of Mino's flavorful eggs, which are high in vitamin B.
First enjoy it as is, then with condiments, and finally with broth.
The fresh anago (conger eel) is sourced every morning from the local fishing port and is cooked immediately, resulting in an astonishingly fluffy texture.
The umami of the octopus is cooked with Okumino Oshima rice in a Banko-yaki clay pot. Enjoy the tender simmered octopus and the crunchy texture of the shredded ginger.
We have simmered the fatty anago from Toyohama in a soy sauce. It melts in your mouth.
White fish caught in Toyohama, sealed with umami using kombu, mixed with sesame sauce, and served on warm rice. First, enjoy a bite as it is, then pour hojicha over it and enjoy as chazuke.
We have sourced anago from various regions, and it has been simmered in tamari. It melts in your mouth.
We have prepared a tea rice dish with crab that has concentrated umami, caught in the Sea of Japan. Enjoy it lightly after drinking.
Shiba An (Marushin Seifun)
The Koshihikari rice grown in the clear waters of Gujo Hachiman is rich in flavor.
Using the ginjo sake lees from Morita's kura, seasonal fish has been marinated. ◇Grilled seasonal marinated fish◇Two types of sashimi◇Chicken miso dengaku◇Ripe tomato salad◇Pickles◇Hearty miso soup◇Rice with chirimenjako◇Pickles. *Available only on Saturdays, Sundays, and holidays.
First enjoy it as is, then with condiments, and finally with broth. ◇ Crab Rice ◇ 2 types of side dishes ◇ Pickles *Available only on Saturdays, Sundays, and holidays.
◇ Sukiyaki Box ◇ Watercress Salad ◇ Ripe Tomato Salad ◇ Hearty Miso Soup ◇ Pickles *Available only on Saturdays, Sundays, and holidays.
Stewed anago cooked in tamari topped with freshly shaved yuzu. ◇ Anago Juzan ◇ Two types of sashimi ◇ Soup ◇ Hearty miso soup ◇ Pickles *Available only on Saturdays, Sundays, and holidays.
The bitterness of Nishio matcha and the acidity of apricot perfectly combine with Tokachi's large red beans.
Fermented butter from the Échiré region of France and mandarin honey provide richness and freshness. It has been finished like a sweet treat.
Carefully cooked Dainagon beans from Tokachi, prepared in a rustic style to blend well with milk ice cream. Please enjoy it sandwiched between crispy monaka made from rice flour.
Sudachi enhances the umami of the sake lees, leaving a refreshing aftertaste.
Made with Nishio matcha. A subtle bitterness within the sweetness.
This is coffee certified by the Rainforest Alliance, which is gentle on the Earth and humanity. A nicely roasted coffee pairs well after drinks and meals.
This year, the sake lees pressed by the brewers (using ginjo sake lees produced during the sake brewing process at Morita's brewery) has been marinated with seasonal fish caught at the local fishing port and grilled to a crisp over charcoal. Please try the grilled fish with the fragrant and concentrated umami of sake lees. [Traditional Technique Ginjo Sake Lees] Ginjo sake lees pressed twice in one winter. It is rare and not available in the market.
This dish uses only red snow crab caught in the Sea of Japan. Please enjoy the rich flavor and sweetness of the crab packed in. *The photo is an image of in-house dining 'Crab Jūzen'.
The deliciousness of Hida beef made only with A5 rank heifers, paired perfectly with the rich flavor of Morita's tamari.
The fresh anago (conger eel) is sourced every morning from the local fishing port and is cooked immediately, resulting in an astonishingly fluffy texture. It melts in your mouth.
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