Sushi Nanba
鮨 難波
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
A famous restaurant where you can enjoy fresh seafood from Toyama Bay
Puntos destacados
Valoraciones
Reseñas
Fotos
Carta
special lunch (meal) prepared for one person only
Asahi Jukusen
(Toyama Prefecture) A sake made from a unique blend of five types of rice: Yozan Nishiki, Yamada Nishiki, Tominoka, Nihonbare, and Gohyakumangoku, featuring clarity and a dry taste.
(Toyama Prefecture) Fruity, yet with a solid umami and maturity of rice. It has been finished in a way that is characteristic of Hiyadori.
Junmai Ginjo sake made with 100% Gohyakumangoku rice from Toyama Prefecture. It has a refreshing taste characteristic of Gohyakumangoku.
(Toyama Prefecture) Uses Miyama Nishiki rice from Nagano Prefecture as the raw material. The aroma is subtle, and the mouthfeel is light and soft, but the aftertaste has a firm acidity, resulting in a very crisp flavor.
(Toyama Prefecture) 100% made from 'Dewasansan' produced in Yamagata Prefecture. It has a modest yet beautiful ginjo aroma, with hints of lactic acid and fruity sweetness.
(Toyama Prefecture) Made with 100% Yuzan Nishiki rice from Nanto, Toyama Prefecture. This junmai sake has an excellent balance of rice flavor, acidity, and crispness.
(Toyama Prefecture) A yamahai junmai brewed using locally sourced Yamada Nishiki rice. It has a soft mouthfeel and a well-defined flavor profile that embodies the essence of sake.
(Toyama Prefecture) The 'Koshihikari' used as a raw material this time is rice grown with great care by MK Agricultural Products in Uozu. Both the rice and water, as well as the brewery, are all from Uozu, making it a purely Uozu-produced sake. The aroma is gentle, and when tasted, a clear and elegant flavor with a sharp finish is prominently felt.
(Toyama Prefecture) This is a junmai sake brewed with 50% polished Gohyakumangoku rice from Toyama Prefecture. It has a crisp flavor that fully brings out the umami of the rice.
(Miyagi Prefecture) Using the sake rice 'Tankan Wataribune (Wataribune No. 2)', which is the father of the king of sake rice 'Yamada Nishiki'. This junmai sake has a moderately concentrated juicy umami that spreads, and a crisp acidity that tightens the flavor.
(Toyama Prefecture)
(Fukui Prefecture)
(Fukui Prefecture)
(Fukui Prefecture)
(Miyagi Prefecture)
(Ibaraki Prefecture)
Asahi Zero
.jpg?format=webp)
