Nidaime Aoi
二代目 葵
| L | M | X | J | V | S | D |
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27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
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Cocina japonesa vibrante con ingredientes de temporada
Puntos destacados
Valoraciones
Japan Calificaciones de usuarios3.37(1 elementos)Reseñas
Fotos
Carta
The most popular dish at Aoi Nidaime is sashimi made from fresh seafood purchased daily from Tsukiji. This is a specialty that many of our customers always order. Other dishes include delicious seasonal ingredients from all over Japan. Chef Satoyoshi graduated from the Ecole Culinaire National de Cuisine of the Tsuji Group, and then went on to graduate from the Tsuji Culinary Institute, an advanced culinary school. He is a talented chef who studied at famous restaurants such as Japanese Cuisine Kamiya and Kyoto Kaiseki Uguisu Kyoan, and after working at Ginza Kyoto-style dining Omatto San Kizuna, he became the first chef at Koibumi in Shoto.
This is a meal-only plan. The most popular dish at Aoi Nidaime is sashimi, fresh seafood purchased daily from Tsukiji. This is a specialty that is always ordered by many of our guests. You can also enjoy other delicious seasonal ingredients from around Japan. Chef Satoyoshi graduated from the Ecole Culinaire National de Cuisine of the Tsuji Group, and then went on to graduate from the Tsuji Institute of Culinary Arts, an advanced culinary school. He is a talented chef who studied at renowned restaurants such as Japanese Cuisine Kamiya and Kyoto Kaiseki Uguishioan, and after working at Ginza Kyoto-style dining Omatto-san Kizuna, he became the first head chef at Koibumi in Shoto. What makes many of our customers happy is the wide selection of alcoholic beverages. We have a variety of sake and shochu brands to match your meal.
The most popular dish at Aoi Nidaime is sashimi made from fresh seafood purchased daily from Tsukiji. This is a specialty that many of our customers always order. Other dishes include delicious seasonal ingredients from all over Japan. Chef Satoyoshi graduated from the Ecole Culinaire National de Cuisine of the Tsuji Group, and then went on to graduate from the Tsuji Institute of Culinary Arts, an advanced culinary school. He is a talented chef who studied at renowned restaurants such as Japanese Cuisine Kamiya and Kyoto Kaiseki Uguishioan, and after working at Ginza Kyoto-style dining Omatto-san Kizuna, he became the first head chef at Koibumi in Shoto. What makes many of our customers happy is the wide selection of alcoholic beverages. We have a variety of sake and shochu brands to match your meal.
3 hours all-you-can-drink, semi-private rooms available for 3 or more people. The most popular dish at Aoi Nidaime is sashimi made from fresh seafood purchased from Tsukiji every day. This is a specialty that many of our customers order without fail. Other dishes include delicious seasonal ingredients from various regions of Japan. Chef Satoyoshi graduated from the Ecole Culinaire National de Cuisine of the Tsuji Group, and then went on to graduate from the Tsuji Institute of Culinary Arts, an advanced culinary school. He is a talented chef who studied at renowned restaurants such as Japanese Cuisine Kamiya and Kyoto Kaiseki Uguishioan, and after working at Ginza Kyoto-style dining Omatto-san Kizuna, he became the first head chef at Koibumi in Shoto.
(May to August) The rock oysters harvested one by one by fishermen diving in Suo-Oshima, Yamaguchi Prefecture, are very rich in vitamins and minerals. One piece
Orders are accepted from 2 people. One serving
One serving
With Alps rock salt and yuzu pepper
From 980 yen
For two servings
Ume, Okaka, Mentaiko each
Red Miso Soup / Pickles
Aiming for 'sake to enjoy with meals', it has a gentle aroma and a taste that you won't tire of. It has a soft mouthfeel and is suitable for both chilled and warmed serving. Origin: Niigata Prefecture Manufacturer: Asahi Shuzo Co., Ltd. [Niigata] Type: Ginjo Sake Sake Meter Value: +5 Alcohol Content: 15% Rice Used: Gohyakumangoku 50%・55% Recommended Drinking Methods: Chilled, Room Temperature, Slightly Warm Glass: 520 yen / 1 go: 1,000 yen
Using 55% polished Gohyakumangoku and Yamada Nishiki. The elegance and sharpness characteristic of Koshino Kanbai are expressed through the use of sake rice that has been carefully selected and known for its qualities over many years, and by being properly aged at low temperatures in the ginjo style. It is a junmai sake that allows you to easily appreciate the umami of the rice, while also being light and easy to drink, resulting in a flavor that does not become monotonous. Origin: Niigata Prefecture Manufacturer: Ishimoto Sake Brewing Co., Ltd. Type: Junmai Ginjo Sake Sake Meter Value: +2 Alcohol Content: 15% Rice Used: Gohyakumangoku (Niigata Prefecture) and Yamada Nishiki (produced in Shijimachi, Miki City, Hyogo Prefecture) Polishing Ratio: 55% Flavor: A refreshing and light sensation that sets it apart from previous trends in junmai sake, this is a 'junmai ginjo sake'. Recommended Drinking Methods: On the rocks, chilled, at room temperature, or slightly warmed Glass: 650 yen / 1 go: 1,250 yen
Junmai Daiginjo sake with a rice polishing ratio of 38% using Yamada Nishiki. Aged for two years at 0°C. Enjoy the high aroma and rich flavor. This is a classic masterpiece of Bon's Junmai Daiginjo sake. Origin: Fukui Prefecture Manufacturer: Kato Kippei Shoten Brewing: Junmai Daiginjo Sake Sake Meter Value: +5 Alcohol Content: 16% Rice Used: Contract cultivated Yamada Nishiki from Hyogo Prefecture, Special A district Polishing Ratio: 38% Flavor: Characterized by a high aroma and rich flavor. Glass: 650 yen / 1 go: 1,250 yen
I want to express the glossy aroma and elegant sweetness of Tsuyahime in this sake. The more you taste it, the more you can feel the agriculture of Yamagata. This is a sake made with such thoughts. Origin: Yamagata Prefecture Manufacturer: Dewasakura Sake Brewery Type: Junmai Ginjo Sake Sake Meter Value: +1 Alcohol Content: 15% Rice Used: Tsuyahime Polishing Ratio: 50% Flavor: High aroma reminiscent of Yamagata's European pear 'La France' and rich umami. Serving Suggestion: Chilled Glass: 620 yen / 1 cup: 1,200 yen
Origin: Ishikawa Prefecture Manufacturer: Kikuhime Co., Ltd. Type: Yamahai Junmai Glass: 620 yen / One cup: 1,200 yen
Origin: Kochi Prefecture Manufacturer: Suigei Sake Brewery Type: Junmai Ginjo Sake Glass: 520 yen / One cup: 1,000 yen
Origin: Akita Prefecture Manufacturer: Aramasa Sake Brewery Type: Junmai Sake Glass: 620 yen / One cup: 1,200 yen
Origin: Shimane Prefecture Manufacturer: Oura Sake Brewery Co., Ltd. Type: Junmai Honjozo Glass: 680 yen / One cup: 1,300 yen
Origin: Nagano Prefecture Manufacturer: Miyasaka Brewing Company Type: Dry Junmai Glass: 600 yen / One cup: 1,150 yen
Origin: Mie Prefecture Manufacturer: Miyazaki Honten Co., Ltd. Production: Barrel Sake Glass: 450 yen / One cup: 850 yen
Origin: Saitama Prefecture Manufacturer: Shinkame Sake Brewery Type: Junmai Sake Glass: 650 yen / 1 go: 1,250 yen
Origin: Toyama Prefecture Manufacturer: Masuda Sake Brewery Type: Junmai Sake Glass: 520 yen / 1 go: 1,000 yen
Origin: Shiga Prefecture Manufacturer: Kita Sake Brewery Type: Junmai Ginjo Sake Glass: 620 yen / 1 go: 1,200 yen
Origin: Hyogo Prefecture Manufacturer: Ozeki Corporation Type: Honjozo Sake One cup: 850 yen
Each
Draft: 650 yen / Bottle: 700 yen
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