Senya
大衆酒場 せんや
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A lively public tavern in Sendai
Valoraciones
Reseñas
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The pitch-black appearance is very impactful! The flavor of the Nagoya specialty Haccho miso used is truly bitter. The umami is rich, and when you taste it, there is a sharp astringency. Additionally, unlike regular miso, it retains its flavor even when simmered, enhancing its taste and richness. The key to seasoning is to add sweetness with sugar and mirin! Please enjoy this excellent miso oden as a snack with your drinks!
We offer dishes made with fresh seafood sourced from Sendai Central Wholesale Market! In addition to 'Simmered Red Snapper Head' and 'Grilled Large Clams', the 'Today's Fresh Fish' using seasonal ingredients will be a surprise when you visit! Enjoy the overwhelming cost performance of our seafood dishes!
Edamame 190 yen (excluding tax), potato salad 260 yen (excluding tax), miso sauce skewered cutlet 150 yen (excluding tax), fish with roe 240 yen (excluding tax), and more, featuring a variety of affordable menu items unique to public taverns! Please feel free to use it for a quick drink after work! We also offer daytime drinking!
A delicious way to enjoy Dote-ni, Senya's recommended special meal [Dote Miso Omelette Rice]
Medium (refill shochu): 190 yen (excluding tax) Outside: 300 yen (excluding tax) is available!
Pickled plum, double is an additional 100 yen
Pickled plum, double is an additional 100 yen
Pickled plum, double is an additional 100 yen
Pickled Plum, Double is an additional 100 yen
Pickled plum, double is an additional 100 yen
Pickled plum, double is an additional 100 yen
Pickled Plum, Double is an additional 100 yen
Sake degree +3 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake meter value +2 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake degree +3 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake Meter Value +1 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake degree +4 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake meter value +1 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake degree +5 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake degree +2 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake degree +2 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake degree +8 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake degree -1.5 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
Sake degree -3 (A measure indicating the sweetness or dryness of sake. Generally, the more negative the value, the sweeter it is considered, and the more positive the value, the drier it is considered.)
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