Shun no Sakana to Shiki no Nihonshu Fukushima Suzuan
旬の魚と四季の日本酒 福島鈴庵
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Enjoy seasonal Japanese cuisine and sake in a traditional farmhouse
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This course is centered around fresh seafood, allowing you to enjoy the seasonal ingredients of the day in abundance. In addition to fresh seafood purchased every morning, dishes such as crab cream croquettes, which take three days to prepare and are made with the utmost care, and soup stock that is prepared the day before and drawn first thing in the morning are also available.
A wide variety of Japanese dishes made with the finest ingredients of the season. Crab, fugu, yellowtail, sea urchin, and tuna! Sashimi, sake snacks, saikyo-yaki, salmon roe rice, etc., you can enjoy fine seasonal ingredients to your heart's content!
Reservations for private parties of around 10 people. Please call us for course menu and reservation details. Reservations can only be made by phone or in person.
Every morning, we go to the market to personally select the best natural products from Kitakami. We carefully choose and procure only the finest items. Starting from 1,680 yen.
We use whole crabs and take three days to make the broth. We carefully shred the crab meat and mix in the crab miso as well. *The type of crab may vary depending on the season.
This is a rare beef that has a personal name attached to it, rather than a geographical name, among the black-haired Japanese cattle nationwide. Of course, it is only produced by Mr. Nozaki, so it is a rare Japanese beef with limited production.
The brand name given only to nodoguro that meets strict standards for size, shape, weight, and freshness is called Benitomi. KING OF Nodoguro
Nanbuzan Tokko Tatenokawa Yamagata Masamune
Lemon, Lime, Calpis, Grapefruit
On the rocks / Watered down
Glass
It is sold only twice a year. It uses three times the amount of plums.
Won second place in the 2014 National Umeshu Tasting Competition.
Oolong tea, orange juice, Calpis, ginger ale, cola
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