Koshitsu Izakaya Echigo Shubo Hakkaisan Yaesu
個室居酒屋 越後酒房 八海山 八重洲店
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A Private Izakaya to Enjoy the Delicacies of Niigata
Puntos destacados
Valoraciones
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Carta
Special banquet courses available only on Saturdays, Sundays, and holidays. All-you-can-drink included. Reasonably priced, but with carefully selected ingredients and high quality content.
This is an easy and luxurious plan for a banquet that is a little more extravagant than usual. We proudly serve a menu using seasonal ingredients! 2 hours are required on Fridays and before national holidays.
This is an easy and luxurious plan for a banquet that is a little more extravagant than usual. We proudly serve a menu using seasonal ingredients! Also good for birthdays, anniversaries, dates, and parties! 2 hours are required on Fridays and before national holidays.
All you can drink 11 kinds of Niigata sake + Hakkaisan Daiginjo and Hakkaisan Junmai Daiginjo! Naturally, draft beer, highballs, sours, tea, fruit, cocktails, and soft drinks are also all-you-can-drink! 2 hours on Fridays and before national holidays.
This is a special plan that allows you to enjoy Echigo cuisine at a reasonable price. Although reasonably priced, the menu uses carefully selected ingredients in abundance and offers high quality content. 2 hours are required on Fridays and before national holidays.
This is a luxurious plan that allows you to fully enjoy Echigo cuisine! 2.5 hours are available on Fridays and before national holidays.
This is a luxurious plan using high-grade ingredients. The gorgeous Echigo cuisine will add color to your banquet. Please take your time to enjoy them with sake.
Omotenashi Sai Course," which supports our customers' important business occasions, offers dishes full of seasonal flavors using carefully selected ingredients. This course will win the hearts of our guests with creative dishes that incorporate modern sensibilities while respecting Japanese traditions.
Carefully blended Echigo miso and bonito flakes in a pot, finished to match the flavor profile of Hakkaisan.
A classic snack.
The melting texture adds an accent. It pairs perfectly with the seaweed.
It is a traditional flavor sourced from a long-established shop.
Rich in collagen, low in calories, and satisfying to eat.
Domestic black Wagyu beef has been prepared as tataki. Please enjoy it with ponzu and condiments.
A selection of delicacies that pair well with sake.
The rich flavor of the fatty part clings to the tongue, and the subtle saltiness is exquisite.
This is a traditional delicacy made by thinly slicing the white, translucent cartilage found in the head of salmon and marinating it in sweet vinegar.
This is a genuine salted fermented paste made using only domestically produced surume squid, carefully aged in barrels to fully extract the umami of the squid.
Firefly squid have a soft texture and a unique sweetness.
Grilled classic salmon jerky. Pairs well with sake.
Our fish is sourced daily from Tsukiji and fishing ports. Enjoy the pairing of fresh and delicious fish with fine sake. 3 types 1,738 yen, 5 types 2,398 yen, 7 types 3,058 yen
This is a colorful and auspicious salad made with daikon and red-fleshed daikon.
Please enjoy the marriage of crispy texture and creamy soft-boiled egg.
Half 638 yen Full 1,078 yen
Half 748 yen Full 1,188 yen
Half 748 yen Full 1,188 yen
This is an 'unconventional' dried fish made from carefully selected fatty striped hokke, which has been meticulously finished through a three-stage drying process involving cold air, natural air, and warm air, each taking 6 hours.
Fat that repels soy sauce. The saltiness is exquisite.
With a hint of spice and mayonnaise. It's a light snack even as grilled fish.
Chicken breast marinated in Hakkaisan and baked in the oven.
Marinated in Hakkaisan sake lees. Please enjoy the flavor.
Lean and healthy harami. Please enjoy it lightly with ponzu.
The texture of the beef tendon, simmered until tender, is pleasant, and the rich flavor infused with broth pairs well with alcohol.
This is a mildly spicy Japanese-style pizza made with Kagura Nanban miso.
The chicken thigh is marinated in fragrant Cajun spices. Enjoy the savory flavor from slow grilling.
The gratin made with Echigo miso and ground meat stimulates the appetite.
Please enjoy the collaboration of hot Echigo tofu and special broth.
This is our restaurant's signature sukiyaki pot inspired by Hakkai Mountain, which stands at an elevation of 1778 meters. 'Hakkai Mountain' features Ohnuma beef from Hokkaido, while 'White Cloud' consists of meringue, and it is filled with seasonal vegetables. Please enjoy it with our chef's special dipping sauce and egg.
Echigo Mochi Pork, a brand meat from Niigata. Please enjoy the finely textured fat and refreshing umami of the meat along with the crunchy texture of mizuna and green onions.
This is an assortment of tempura made with carefully selected ingredients.
Echigo Mochi Pork is a brand pork raised on 14 farms in Niigata Prefecture. Enjoy it with a refreshing grated daikon ponzu.
They pair perfectly with seaweed salt. You can't stop eating them.
Fried Hatahata that has been dried overnight.
This is a juicy and satisfying fried chicken.
This dish is perfect as a snack.
This is a classic shareable dish of potato fries. Simply seasoned with salt and ketchup, you can't go wrong.
Hegi Soba is a specialty of the Echigo region. It is a rare green soba made with a seaweed called nuno-nori as a binding agent. It is named after the container made of cedar, called 'hegi' (katagi), in which it is served in the Echigo region. It is characterized by its unique slippery texture and strong chewiness. Large 3,608 yen, Medium 2,508 yen, Small 1,298 yen.
Only seasoned with salt (pink rock salt). Please enjoy the original flavor of the meat.
This is a collaboration of warm rice and grilled miso.
This is a chazuke made with seasonal fresh fish.
This is a superb pudding with a gentle aroma of sake.
Soft and elastic warabi mochi topped with the classic soybean flour and black honey.
This is the highest quality sake, possessing nobility in both aroma and taste. The top-quality Yamada Nishiki, polished to the limit, is carefully brewed with as much time and effort as possible, and after a long aging period of two years, it is reborn as 'Kongoshin'. Half a go is 2750 yen, one go is 5500 yen.
A flavor that embodies umami within its delicate profile. This is a junmai daiginjo brewed with the utmost quality in mind at Kōwagura. It is a sake that enhances the taste of dishes. Half a go 2200 yen, one go 4400 yen.
Please enjoy the deliciousness of the rice and the smoothness on the throat. On a clear winter day, the snow begins to melt in the sunlight amidst the crisp air. This sake embodies an indescribable tranquility and calmness felt during such moments. Half a go 880 yen, one go 1760 yen.
This is a clean sake without any off-flavors, reminiscent of Hakkaisan, which is blanketed in snow. The selected sake rice is polished down to 40%, and it is brewed only during the limited period of severe winter. The sake, crafted with the utmost care by the brewers, is slowly aged to create a product with a soft mouthfeel and richness. Half a go is 880 yen, one go is 1760 yen, and a bottle is 6380 yen.
This sake has a beautiful and refreshing taste, with a subtle acidity and a strong sense of flavor structure. The sake and food enhance each other, allowing for various enjoyable pairings. Half a go is 770 yen, one go is 1540 yen, and a bottle is 5280 yen.
A soft mouthfeel and a delicate flavor. This is a representative sake of Hakkaisan, enjoyable both chilled and warmed. The subtle aroma of koji when warmed is also one of the pleasures of this sake. Half a go for 550 yen, one go for 1100 yen.
It has a rich sweetness and moderate acidity, offering a refreshing taste. By aging, it deepens to an amber color, allowing you to enjoy a mature and mellow mouthfeel. Half a go 880 yen, one go 1760 yen, one bottle 2640 yen.
Umeshu made by infusing high-quality domestic plums into Hakkaisan junmai sake. It is low in calories and has a refreshing taste. By drinking it straight, you can enjoy the harmony of the natural acidity of the plums and the soft flavor unique to Hakkaisan.
You can enjoy the natural acidity and elegant sweetness of plums. This plum wine is made with Hakkaisan authentic rice shochu and high-quality domestic plums, using the original liquor of the three-stage yellow koji brewing 'Yoroshiku Senman Arubesh.' Compared to plum wine made with original liquor, it contains more extract, allowing you to enjoy it on the rocks or with water.
A unique strength and solid body derived from black koji fermentation. It has a fragrant aroma of golden senkan and an impactful sweetness. The strong aroma and flavor are complemented by a delicate and smooth texture achieved through careful aging, providing a rich drinking experience.
A refreshing citrus aroma and a crisp mouthfeel. As a result of fermenting the mash at low temperatures like ginjo sake, you can enjoy a wonderfully fruity aroma, reminiscent of grapefruit with a dazzling scent.
When diluted with hot water, you can enjoy a rich aroma and deep flavor. This is a remarkable product that offers a punchy richness and fragrance. It has a robust and deep taste that is sweet and syrupy, and the moment it touches your mouth, an indescribable softness spreads.
A light and refreshing taste with just the right amount of richness. The flavor produced by black koji has a smooth sweetness and a crisp finish. It has a pleasant aroma that is not overpowering, making it highly recommended for those new to shochu.
Recommended for those who want to try barley shochu. This barley shochu is carefully crafted by Sato Shuzo, located at the foot of the Kirishima mountain range. It successfully brings out the quality of the ingredients, highlighting the aroma and flavor of the barley.
A refined and brisk aroma with a rich flavor that is satisfying to drink. The initial scent is light and sharp, with a toasty wheat fragrance in the base notes, and it brings out a rich and rounded depth of flavor and umami that rivals that of sweet potatoes, along with a soft aftertaste. It is a superb product.
Incorporating Japanese sake brewing techniques, using sake yeast and yellow koji, we performed meticulous moromi management with a 'three-stage fermentation' process. By adding sake lees during fermentation, we created a shochu distilled under reduced pressure from a moromi that has a faint aroma reminiscent of ginjo. It is characterized by a calm and dignified fragrance.
Please enjoy the vibrant aroma reminiscent of tropical fruits. It has a flavor reminiscent of perfectly ripe Delicious apples. It is similar to a crisp, dry Daiginjo. Recommended for sake enthusiasts as well.
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