Sumibi Kushiyaki Kurama
炭火串焼 蔵万
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
A hidden gem specializing in charcoal-grilled chicken skewers
Valoraciones
Japan Calificaciones de usuarios3.28(1 elementos)Reseñas
Fotos
Carta
We have finally brought back the all-you-can-drink option at Kuraman, thanks to your feedback! ＋For +1,700 yen, you can add a wide variety of all-you-can-drink drinks. A large variety of drinks can be added for +1,700 yen. ＜Reservations are required by the day before. Please see the coupon page for more details! 500 yen off the course price for reservations of 4 or more people! *All-you-can-drink is not available when using this coupon.
We have finally brought back the all-you-can-drink option at Kuraman, thanks to your feedback! ＋You can add a wide variety of all-you-can-drink for +1,700 yen. We offer a wide variety of drinks for +1,700 yen. ＜Reservations are required until the day before. Please see the coupon page for details! 500 yen off the course price for reservations of 4 or more people! *All-you-can-drink is not available when using this coupon.
1st Place: Pipe… The upper part of the heart, a completely different taste, texture, and fat content. Currently our most popular item. Due to its rarity, there is a limited supply. 2nd Place: Back Liver… A rare part from the chicken's kidney. The texture is similar to liver, but it has a good amount of fat, making it easy to eat and delicious. (This part is high in nutrients, containing a lot of vitamin A and iron.) 3rd Place: Soleless… In French, it means 'fools leave it behind.' This meat is located in the hollow at the base of the hip bone, with a unique elasticity and flavor, making it very delicious. 4th Place: Hina Toro… A part from the chicken wing and breast. Known as shoulder meat. It is a rare part that can only be taken in very small quantities, tender with just the right amount of fat. This part can be called the toro of chicken. 5th Place: Hine Chicken… Has a chewy texture like free-range chicken, and the more you chew, the more flavor it releases. 6th Place: Oukaku… Oukaku refers to the peritoneum, a membrane that covers the inside of the chicken's abdomen (harami) to prevent the internal organs from spilling out. It is a rare part that can only be obtained in 10g from one chicken.
[Popularity Rank 5]
[Popularity Rank 6]
Half 450 yen
It's popular!
Freshly fried and hot! (Example) A variety including shrimp, plum, cartilage, quail eggs, and sakura shrimp.
Happy! Ichiban Shibori brewing method! Small: 500 yen
Characterized by a soft and mellow flavor with a crisp finish.
A refreshing acidity with a fragrant and light taste.
Seven-year aged plum wine. Gentle and soft mouthfeel.
Uses Kishu Nanko plums. Bursting with fruity deliciousness.
A refreshing taste that you won't get tired of. It is smooth with a hint of umami.
It has a rich and soft flavor, with a refined mouthfeel and a clean taste.
Made with Yamada Nishiki. A well-balanced honjozo sake.
A sake with a crispness that does not convey the unique heaviness of junmai sake at all.
A splendid harmony of richness and sharpness. The broad flavor is truly dry.
It is dry yet not only easy to drink, but also has a solid umami flavor.
A fine product that is dry yet has a soft umami flavor.
Two go: 800 yen
Carafe (Small): 1,000 yen Carafe (Large): 1,600 yen
Carafe (Small): 1,200 yen Carafe (Large): 1,800 yen
Refills... 300 yen
A rich and luxurious flavor made with 6% cloudy yuzu fruit.
Using Kishu Nanko plums and the renowned Kumano water, which has won the gold medal at the International High-Quality Competition for three consecutive years, along with Tomita's famous water. The tea leaves are sourced from Sri Lanka, one of the world's three major tea-producing regions, providing a deep and unique flavor characteristic of black tea.
This is a liquor packed with the juicy flesh of mikan (mandarin orange) as it is. You can enjoy the refreshing acidity of the mikan and the texture of the pulp.
It is characterized by the glamorous aroma of jasmine and a refreshing taste.
A refreshing drink with a match of the refreshing acidity and subtle sweetness of tomatoes.
This shochu is made primarily from chestnuts, a specialty product of the Shimanto River source, and is slowly distilled at low temperatures to convey a mellow flavor.
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