Uo no Toriyama-san
魚のとりやまさん / Sakanano Toriyama San
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28 | 29 | 30 | 10/1 | 2 | 3 | 4 |
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Izakaya où l'on peut déguster des plats de poisson frais
Points forts
Évaluation
Avis
Photo
Menu
Jellyfish ponzu Tofu salad 3 kinds of sashimi 3 kinds of tempura simmered vegetables steamed asari clam with sake rice mixed with baby sardines and shiso leaves miso soup
Ponzu (puffer fish skin) Seafood salad 3 kinds of sashimi Boiled fish Fried Oyster (subject to change) 3 kinds of tempura Mini salmon roe bowl Arai soup
Ponzu (puffer fish skin) Seafood salad 5 kinds of sashimi Steamed asari clam with sake Beef tongue steak simmered beef tongue steak 5 kinds of tempura Salmon and salmon roe on top of rice Arai soup
Large Rice
Sashimi trois variétés
Assorted Tempura (Seven Types)
天ぷら五種盛り
Today's Kama-yaki
Mei Ruan Gu
Chanja
Large White Rice
Small White Rice
White Rice Medium
Lemon
Nikaido Soda Wari
Nikaido Mizuwari
Kuro Kirishima Soda Wari
Kuro Kirishima Watered Down
Iyoshikora
Cold Water
cours à 3500 yens
the eighteenth hour
Tempura de légumes d'été
Nasu de Senryō aux légumes marinés froids
Shakozu
Chicken Wing Gyoza
Jellyfish ponzu Tofu salad 3 kinds of sashimi 3 kinds of tempura simmered vegetables steamed asari clam with sake rice mixed with baby sardines and shiso leaves miso soup
Ponzu (puffer fish skin) Seafood salad 3 kinds of sashimi Boiled fish Fried Oyster (subject to change) 3 kinds of tempura Mini salmon roe bowl Arai soup
Ponzu (puffer fish skin) Seafood salad 5 kinds of sashimi Steamed asari clam with sake Beef tongue steak simmered beef tongue steak 5 kinds of tempura Salmon and salmon roe on top of rice Arai soup
Tempura de légumes d'été
Nasu de Senryō aux légumes marinés froids
Shakozu
Chicken Wing Gyoza
Sashimi trois variétés
Assorted Tempura (Seven Types)
天ぷら五種盛り
Today's Kama-yaki
Mei Ruan Gu
Chanja
Large White Rice
Small White Rice
White Rice Medium
Lemon
Nikaido Soda Wari
Nikaido Mizuwari
Kuro Kirishima Soda Wari
Kuro Kirishima Watered Down
Iyoshikora
Cold Water
the eighteenth hour
cours à 3500 yens
C'est l'heure de la table. Ne touchez pas, sauf le personnel.
