Popular bar Gifuya Uratenma
大衆酒場ぎふや 裏天満店
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A cozy izakaya with over 100 years of history
Valoraciones
Japan Calificaciones de usuarios3.11(1 elementos)Reseñas
Carta
Course availability will be suspended from 12/26/2025 to 1/3/2025! We are waiting for your a la carte order. Perfect for year-end parties! The "Yellowtail and scallion hot pot course" is now available to fully enjoy the tastes of winter! This is a very satisfying course that offers a sumptuous taste of the season's delicacies.
Course availability will be suspended from 12/26/2025 to 1/3/2025! We are waiting for your a la carte order. Perfect for year-end parties! The "Yellowtail and scallion hot pot course" is now available to fully enjoy the tastes of winter! This is a very satisfying course that offers a sumptuous taste of the season's delicacies.
Course availability will be suspended from 12/26/2025 to 1/3/2025! We are waiting for your a la carte order. Recommended for year-end parties! The "Tori Nabe Course" is now available to warm up your body and soul! This is a luxurious course perfect for the cold season with a gentle flavor that brings out the best of the ingredients.
Course availability will be suspended from 12/26/2025 to 1/3/2025! We are waiting for your a la carte order. Recommended for year-end parties! The "Tori Nabe Course" is now available to warm up your body and soul! This is a luxurious course perfect for the cold season with a gentle flavor that brings out the best of the ingredients.
Perfect for a welcome and send-off party! The "Motsu Course" is now available to enjoy the tastes of winter to the fullest! This is a very satisfying course that offers a sumptuous taste of seasonal delicacies.
Perfect for a welcome and send-off party! The "Motsu-nabe Course" is now available to enjoy the tastes of winter to the fullest! This is a very satisfying course that offers a sumptuous taste of seasonal delicacies.
Chikuwa, Konnyaku, Daikon
A dish that is simmered for a whole day, concentrating all the flavors by boiling chicken bones and several types of aromatic vegetables together until it becomes thick and gooey. It pairs exceptionally well with pork tenderloin.
Using high-quality wagyu sinew meat. Broth made from beef bones, and extract from beef tail. A dish that is slowly simmered with a unique blend of two types of miso.
The image is of Overflow Salmon.
The image is garlic.
The image is of an onion.
The image is of hormone.
The image is of Chicken Tender Shiso.
The image is of Kisu.
The image is of salmon.
The image is of Surumeika Liver Mix.
The image is of Ume.
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