San Hai Jiu Fang Akane Ya
山海酒房 あかね屋 / Sankai Shubo Akaneya
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An izakaya where you can enjoy fresh seafood and a traditional Japanese atmosphere
Puntos destacados
Valoraciones
Japan Calificaciones de usuarios3.27(2 elementos)Reseñas
Fotos
Carta
Banquets for small to large groups are available.
Kyoto-produced soy milk Homemade tofu 580 yen Grilled edamame 550 yen Jakko and bacon umami salt salad 420 yen Sashimi Akane-ya 2,980 yen Sashimi Akane-ya Staircase Assortment 5,500 yen Specialty Isezaki Monja 700 yen Haruna Jidori chicken with sansho pepper fry 700 yen Cod roe fritter 850 yen Joushu Jidori chicken oven-baked 1,280 yen
Tataki Cucumber with Sake Lees Dressing 580 yen, Kujo Green Onion Rolled Omelette 580 yen, Teppan Meat and Bean Sprouts 880 yen, Eel and Long Yam Tempura 980 yen, Grilled Yellowtail Collar with Salt 1480 yen, Thick-Cut Barley-Fed Pork with Miso Glaze 1050 yen, Seafood Roll 1280 yen, Akaneya Roll 1580 yen
A luxurious udon suki featuring a variety of seafood such as shrimp, crab, white fish, and shellfish! It is lightly seasoned with soy sauce for a refreshing taste. Adding ponzu sauce is also recommended!
A spicy hot pot made with plenty of various seafood. Eating it will warm your body and definitely make your drink go down smoothly! If you're not a fan of spicy food, don't worry, it can be adjusted to your liking.
A hot pot dish filled with tender locally sourced black pork and a variety of mushrooms. The secret soy sauce broth pairs perfectly with the ingredients!! A must-try hot pot for mushroom lovers♪ Price per serving: 900 yen
Looks rich but surprisingly light!? Chicken bone white broth soup goes well with vegetables! Ramen is recommended for finishing (*^-^*)
A classic hot pot dish made with aged Korean kimchi and Korean red chili peppers. We can adjust the spiciness for those who love spicy food or those who are not good with spicy food.
A must-have dish for sake lovers. Enjoy with your favorite condiments such as shichimi, yuzu pepper, and momiji oroshi, served with homemade ponzu sauce.
