Tienda de Vinos & Diner FUJIMARU Higashi Shinsaibashi
ワインショップ&ダイナー FUJIMARU 東心斎橋店 / Wine Shop & Diner FUJIMARU Higashi-Shinsaibashi
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Italian cuisine enjoyed with around 1,000 types of wine
Puntos destacados
Valoraciones
Japan Calificaciones de usuarios3.30(1 elementos)Reseñas
Carta
This is a hearty course that includes seafood yose-nabe using "Cataplana," a pot shaped like a cute little UFO, as the main dish, as well as appetizers and desserts.
(Portugal, Bairrada / Bical 80%, Maria Gomes 15%, Cercial 5%) A flavor profile dominated by fruitiness such as pear - with a refreshing finish reminiscent of thyme. Fine bubbles and a smooth mouthfeel.
Portuguese Vinho Verde / Azal. Flavors of marmalade and hay, with fruitiness reminiscent of ripe apples and kumquats. The finish is long with spicy nuances of pepper and ginger.
Portugal Vinho Verde / Alvarinho, Trajadura, Arinto) Smooth texture with rich fruit flavors of apple and pear. Elegant acidity that expands in the mid-palate.
(France - Southwest / Sauvignon Blanc, Sauvignon Gris, Semillon) A glamorous aroma reminiscent of white flowers. The addition of Sauvignon Gris gives a concentrated finish with the two Bordeaux varieties. A refined acidity tightens the overall profile.
(Portugal, Lisbon / Moscatel) Rich and floral aromas of white roses and honey, with a fresh taste and moderate acidity.
(France, Languedoc / Carignan) An exotic red with spicy flavors and juicy fruitiness, also featuring a hint of smokiness.
(Portugal - Pranatt Mirandes / Field Blend Red 60% White 40%) Complex layers of blackberry and raspberry fruitiness, with herbs, spices, and earthiness.
(Portugal, Bairrada / Alfrocheiro, Baga) Like a melted Merlot! Flavors of cocoa and hazelnuts, with a smoky nuance reminiscent of tobacco.
This is a style where you choose from a selection at the wine shop on the first floor. You can select from many wines while consulting with the sommelier. Retail price + corkage fee 1,980 yen.
Pilsner has a refreshing aroma and is crisp, while the Pale Ale is characterized by citrusy aromas and bitterness.
Collaboration between 'Distillery' and 'Brewery'! An original brandy series aged from the pressed grape skins of wine.
This is a yuzu liqueur made with 25% freshly squeezed juice from fully ripe yuzu produced in Ehime Prefecture, based on rice shochu.
The aroma of naked barley and rich depth match perfectly in this barley shochu
A subtly sweet plum wine blended with mature and green plums from Ehime, based on authentic rice shochu.
Freshness is key, freshly made homemade cheese that is refreshing and vibrant.
A refreshing marinade perfect for this season, combining lightly fried fish and vegetables with white wine vinegar and olive oil.
Please experience the terroir of Setouchi Shodoshima, where free-range pigs from Shodoshima are fermented and aged with soy sauce koji and white mold.
The more you chew, the deeper the flavor of Hokkaido Erezou Company's salami. How about it as a snack?
A classic Portuguese croquette made with bacalhau (dried cod) and potatoes. It has a great hot and fluffy texture, but when it cools down a bit, the flavor of the bacalhau is more pronounced and highly recommended! Additional piece ¥275
We offer a variety of cheeses from different regions.
Leaf salad salad
Just like Japan, Portugal eats a lot of octopus. Among them, octopus salad is a classic! Please enjoy the octopus prepared as carpaccio, mixed with vegetables like a condiment.
Galheiro means 'craftsman of the olive oil press', and this dish uses a generous amount of fragrant olive oil. At Andrinya, we enhance the flavor even more by finishing it over charcoal!
Steamed with garlic, coriander, and lemon. Don't forget to prepare white wine!
Portuguese soul food.
People in Porto eat tripe so often that they call it 'tripeiro = tripe eater'. This dish is made in a hearty Andorinha style.
Posta Mirandesa style simply finished with lemon and olive oil.
Born in the Alentejo region of southern-central Portugal, it is now a nationally enjoyed specialty dish. The flavors of the sea and mountains are gently connected by massadopimento (paprika powder).
A dish originating from Africa that has uniquely established itself in Portugal with a charcoal grilling style.
A hearty cheese sandwich filled with ham, sausage, and steak born in Porto
Gentle flavored octopus rice soaked in a soup made with octopus broth, tomatoes, and red wine.
A traditional bread from Madeira with a gentle flavor made using sweet potatoes.
A simple yet never tiresome Portuguese national sweet made with pastry and custard.
Portuguese version of crème brûlée. A light dessert with a crispy surface.
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