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Amakusa Soba-dokoro Reishuu-ya
天草蕎麦処 苓州屋 / Amakusa Soba Restaurant, Reishuya
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Authentic soba and sea urchin dishes to enjoy in Amakusa
Évaluation
Avis
Photo
Menu
Around March to April
Available around February to March
Around July to August
Summer dish
Soba noodles made by grinding buckwheat with a stone mill.
Uni soba topped with plenty of fresh sea urchin from Amakusa. The type of sea urchin may vary depending on the season, such as Murasaki Uni or Red Uni. Market price.
¥1,000
A deep-flavored tan tan style dipping soba made with Amakusa's super spicy Togarashi Shujiro as the main ingredient, along with various spices.
A popular dish with duck fat seeping into the dipping sauce.
Hot steamed rice topped with grated yam seasoned with miso and dashi broth.
Inari sushi, a specialty of Umakaya next door.
Junmai Daiginjo 'Yoshidakura', Daiginjo 'Yoshidakura', Junmai 'Yoshidakura', Yoshidakura tasting set, Junmai Ginjo 'Ichihaku Suisei', Tokubetsu Junmai 'Ichihaku Suisei', Kikumasamune, Kenbishi Kourou Junmai sake (180ml bottle) various kinds
Draft beer (medium), Draft beer (small), Asahi Super Dry (bottle)
Shochu (buckwheat, barley, rice, sweet potato) various plum wines *Buckwheat hot water split with shochu is recommended!
Various red wines, various white wines
Highball Lime Shochu High Lemon Shochu High Grapefruit Shochu High Kyoho Grape Shochu High Peach Shochu Plum Wine on the Rocks Plum Wine Soda
Non-alcoholic beer, non-alcoholic plum wine, oolong tea, ginger ale, Coca-Cola, Coke Zero, Fanta, grape juice, orange juice, apple juice
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