Akaboshi
あかぼし
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A hidden izakaya to enjoy the blessings of Setouchi
Valoraciones
Reseñas
Carta
2 pieces for the finish
・1 piece…1,700 yen・Half…950 yen
Made with Kinkou Miso
What are Samurai Leeks? They are Kujo leeks from Shiwa Town in Higashihiroshima. They have thick leaves and a satisfying texture. Cooking them brings out a soft sweetness.
It will boost your stamina!!
Butter of the Forest
With cartilage for a delightful crunch! Enjoy with your choice of flavor! Tsukimi sauce / Hyakushoan's salt / Ponzu
Japanese-style broth or spicy miso, from 3,000 yen for two servings, 1,500 yen per serving
• Hormone... 880 yen • Tsukune... 420 yen • Belly... 750 yen • Vegetable Platter... 660 yen • Bean Sprouts... 200 yen • Tofu... 500 yen • Raw Egg... 220 yen • Yuzu Pepper... 200 yen • Spicy Miso... 200 yen • Chinese Thick Noodles (for 2 people)... 300 yen • Zosui Set... 450 yen • Tororo Zosui Set... 550 yen
Reservation required. Setouchi Rokukoku pork has a high sweetness and aroma, with a strong umami and richness, and a refreshing aftertaste! We recommend it with crispy vegetables and our special soba dipping sauce! Let's enjoy together with the motto 'Delicious!' Starting from 3,300 yen for two servings.
Small (1 serving)…600 yen, Medium (2-3 servings)…930 yen, Large (4-5 servings)…1,600 yen
Warm or cold
Plum, kelp, wasabi, yuzu pepper each
Please ask the staff for the types!
Thank you very much for visiting Akaboshi today. We charge a seating fee at our restaurant. Please consult us if you have any allergies.
Founded in 1582! Using the power of acetic acid bacteria passed down through generations in Onomichi, we brew 'Aged Red Vinegar' #AKAZU. Established in 1582 (Tenshō 10), Onomichi Vinegar has proudly continued to produce only vinegar for over 430 years. Due to its warm climate and high-quality water, vinegar from Onomichi was transported as far as Hokkaido and the Tohoku region. Onomichi Vinegar is a vinegar manufacturer that has preserved traditional methods and acetic acid bacteria in the same location for over 430 years. #AKAZU is made using the same method as the red vinegar used in Edomae sushi since the Edo period, with sake lees fermented and aged for a long time, containing nothing unnecessary. As can be seen in the photo, #AKAZU has a brownish color due to being aged for over three years. It has no sharp acidity and a mild mouthfeel. There is no unpleasant odor, and it has a wonderful aroma. This is '#AKAZU432'. The batch produced next year will have a different number. There is enjoyment in comparing which year's #AKAZU was the best by changing the aging period.
Ask the staff for the types of citrus!
Medium bottle
Beer cocktail
Beer cocktail
Non-Alcoholic Beer
Plum wine + Calpis + Cranberry
Peach + Oolong Tea
Cassis peach gin × orange, grapefruit, pineapple, soda, cola tonic, ginger ale each
Various citrus fruits are used instead of ice!
Refreshing and clean
Full of tropical fruits!
Our whiskey uses the premium Scotch whiskey 'Dewar's', which is said to be the origin of the highball. It can also be served on the rocks or with water. We also have a 12-year premium available.
900ml
720ml
Red/White each
Red vinegar + honey + soda, Onomichi brewed vinegar
Grape vinegar + tonic, Onomichi-made vinegar
Lime juice + Ginger ale + Cranberry
Lychee syrup + Blue Curacao
Caramel syrup + milk
Hot/Cold options
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