炭×kappo oriori
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An adult hideaway in Nagoya's Shin-Sakae
Ratings
Japan User ratings3.52(1 review)Reviews
Menu
Starting with seasonal appetizers, a plate of appetizers, a plate of sashimi with tuna, strawbaked fish, grilled fish, and deep-fried fish. The meal is served with rice cooked in an earthenware pot and sweetened with sweet sake. The course includes 90 minutes of all-you-can-drink.
◆Three Seasonal Appetizers Sashimi featuring premium bluefin tuna, sake accompaniments, grilled vegetables, paired with our signature “primitive-style grilled blackthroat seaperch,” the meal features freshly cooked rice in an earthenware pot, served with six types of rice accompaniments and condiments. The meal concludes with dashi-flavored tea-soaked rice, followed by a sweet dessert. ◆Please note that the course includes only the dishes.
We will offer a wide range of drinks, focusing on dry and flavorful options.
Please enjoy the exquisite YEBISU draft beer
A dry sparkling wine made from high-quality grapes and Champagne yeast.
Homemade lemon sour made sweet by coating the glass rim with beet sugar.
A dry white wine made from organic grapes, featuring a fresh and refreshing taste with hints of yeast.
A medium organic merlot red wine with a rich flavor and abundant fruitiness.
Starting from 5000 yen, we have a selection of domestically produced bottles available.
An ideal barley shochu that blends the aroma and freshness of barley.
A sweet potato shochu that enhances dishes, with flavors reminiscent of gyokuro tea and Earl Grey.
Added a light sweetness using dried orange and other ingredients.
A lemon sour made sweet with homemade lemon syrup from beet sugar.
Made with 10 carefully selected apples, it has a rich and smooth flavor like nectar.
A stimulating ginger ale made with three carefully selected ginger roots from around the world.
A high-end fish known for its rich fat and tender flesh. Often sourced from Nagasaki Prefecture, where it is raised in nutrient-rich tides. Grilled in the primitive style to bring out its natural flavors, served with the fragrant skin and delicious flesh, accompanied by Kochi specialty 'Buddha's Hand Citrus Ponzu' for your enjoyment.
A whole large shrimp, about 15 centimeters, is carefully grilled over charcoal to retain its juiciness while concentrating its aroma and flavor, allowing you to savor the natural taste of the ingredient. Served with coarse salt from Okinawa that evokes the scent of the sea.
The belly cut with excellent fat content is grilled slowly to maximize its aroma and concentrate its flavor, with the skin carefully processed. A luxurious dish topped with ikura on a bed of grated daikon.
Served freshly grilled from the order. Each bite of the pleasantly firm flesh releases umami and the aroma of straw that returns to the nose. A dish that you definitely want to enjoy during this summer season.
The sashimi platter can be prepared with the freshest ingredients available that day, so please feel free to let us know your preferences.
Black Wagyu beef sourced from trusted wholesalers across Japan. The cut is selected based on the time, ensuring it is not too heavy while still allowing the rich flavor of the meat to shine through. Accompanied by grilled seasonal vegetables and garnished with pickled fresh pepper and salt from Hyakusho in Fukui's Echizen coast, showcasing our attention to detail.
Awaji Sweet Onion No.1 brand. This dish pursues the characteristics of Awaji Sweet Onion, including its 'softness', 'sweetness', as well as the 'spiciness' and 'aroma' that are typical of onions. Directly delivered from Sumoto Farm.
Directly shipped from Tokushima Shiitake Farm. Carefully selected for its particularly thick texture among shiitake mushrooms. Shiitake mushrooms are low-temperature cooked with chicken fat, kombu, and bonito flavor, then finished over charcoal for a fragrant result.
Grilled over charcoal, the wild boar is properly processed during the optimal period from autumn to winter, sourced from Suzuka City in Mie Prefecture. Served with ripe yuzu pepper, Hyakusho salt, and sudachi, the meat is presented by cut.
Two types of potatoes prepared in their own ways. The fluffy and moist 'Kita Akari' is steamed, while the crispy 'Inca no Mezame' is grilled over charcoal for a fragrant finish. Served with a sauce enhanced by sour cream and anchovy, along with smoked daikon for a 'grown-up flavor.'
An assortment of seasonal sake appetizers. Please order one serving for each person at 1400 yen per serving.
Blanched early summer leafy vegetables.
You can order it by the piece.
A luxurious clay pot rice made with high-quality salmon belly that is grilled to a fragrant crisp and combined with extravagant salmon roe. It undergoes minor changes with the seasons.
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