Shindo
しんど / Sindo
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An adult hideaway izakaya that makes the most of local ingredients
Évaluation
Japan Évaluations des utilisateurs3.47(3 avis)Avis
Photo
Menu
A value-priced course featuring a variety of seasonal local fish and vegetables
Yose-nabe course full of seasonal local fish and vegetables
Tajima's Jidori chicken is tender and juicy, so it is served lightly in mizutaki. With homemade ponpon.
Summer is the time for hamo (pike conger). We are serving a variety of fresh hamo (conger) dishes, including sashimi, hamo tempura, and a hamo nabe with Awaji hamo onions.
The menu changes daily. Please understand that it may vary depending on the season and availability. Today's appetizer is grilled eggplant with jelly, myoga from Tanba / white sesame dressing with Shine Muscat from Tatsuno and Rokko mushrooms / Kobe pork ham with fig sauce from Kobe containing Asakura pepper / simmered edamame from Akashi, boiled fresh peanuts from Tanba, Tanba chestnut rice crackers / boiled gold amaranth from Tanba and shirasu from Kobe.
・Kombu-zuke (kelp marinated)…880 yen・Perilla-wrapped Tempura…250 yen・Salt-grilled Head…440 yen・Simmered Fish Bones…550 yen
・Boiled fish…770 yen・Steamed with sake…770 yen
・Octopus chunks…880 yen
・Fried…660 yen・Sake-steamed…660 yen・Tempura…250 yen
・Grilled tentacles with salt…440 yen・Fried squid…440 yen
・Blanched…990 yen・Grilled…990 yen・Tempura…280 yen
・Sashimi…880 yen・Namero…770 yen・Homemade overnight dried fish…440 yen
・Fried…660 yen・Tempura…330 yen
・Sesame marinated rice bowl…880 yen・Salt-grilled collar…440 yen・Simmered fish bones…550 yen
・Grated Daikon Ponzu…550 yen・Kakiage…550 yen・Shirasu Donburi…770 yen
・Grilled with salt…550 yen
・Tempura…550 yen・Fried…550 yen・Grilled with salt…1,100 yen
There are days with 4 types, 3 types, or 6 types (including Akashi sea bream marinated in kelp, mackerel, Akashi octopus, and pike conger).
・Okra (Kobe produced)・Shiitake mushrooms (Aioi produced)・Potatoes (Tamba produced)・Molokhia (Kobe produced)・Onions (Awaji produced)・Pumpkins (Tamba produced)・Radishes (Mitsu produced)・Eggplants (Tamba produced)・Green beans (Tamba produced)・Carrots (Kobe produced)・Baby leaf (Tamba produced)・Figs (Kobe produced)・Lotus root (Himeji produced)・Garlic (Tamba produced)・Tomatoes (Kobe produced)・Beets (Tamba produced)
Kawazu shrimp, conger eel, flatfish, eggplant, Himeji lotus root, bell pepper
Each
Three kinds of appetizers / Three kinds of sashimi / Five kinds of oden / Six kinds of tempura / Today's rice dish and soup / Seasonal fruits
※Reservation in advance is required. Please ask the staff for details!!
(White rice, soup, pickles)
(Kombu or Ume or Awaji Sea Salt) each
White beer made with wheat from the Nishi Ward and Awaji orange peel
Uses fragrant chips derived from the wood grain of Yoshino cedar created during sake barrel manufacturing and sake rice powder from Yamada Nishiki (limited beer)
A refreshing IPA made with the sencha tea leaves from 'Sen'un Tea' in Kamikawa Town, Kanzaki District, Hyogo Prefecture, featuring a noticeable catechin flavor.
5 Go
5 go
5 go
(Nishiyama Sake Brewery)
(Seizan Brewery)
Each
The Meguru Summer Campaign!! By creating a new resource circulation in the community, we aim to reduce the burden on the global environment. This sake was born as the first phase of the Meguru Project. Biogas produced from fermenting agricultural and food waste is utilized for hot water supply and power generation, while the organic fertilizer 'digestate' obtained simultaneously is used to grow the highest quality sake rice, Yamada Nishiki, producing sustainable sake that is sought after worldwide.
・ "Banshu Ikken" Nama (Sanyo Hai Brewery = Shiso City) ・ "Shirasagi no Shiro" Nama (Tanaka Brewery = Himeji City) ・ "Fukunishiki" Nama with flavor preserved by pasteurizer heating (Fukunishiki = Kasai City) ・ "Seiten" Nama (Okada Honke = Kakogawa City) ・ "Fukujyu" Nama (Kobe Shushinkan = Kobe City) ・ "Ozeki" (Ozeki = Nishinomiya City) Ring (Meguru) ・ 100cc… each 950 yen ・ tasting of 3 types / 150cc… 1,350 yen
From 950 yen
From 850 yen
Please ask the staff for details
Please ask the staff for details.
A refined taste with sharp aromas of mandarin orange and lemongrass, and a sense of the umami of rice. Pairs well with grilled eel, pork cutlet, and chestnut sweet.
A finely rich taste. When chilled, it starts with a spiciness that gradually reveals sweetness over time. Pairs well with a wide range of dishes from sashimi to roast beef and grilled meat.
A refined sweet aroma reminiscent of apples and melons. Its light and crisp acidity makes it recommended for those who enjoy dry flavors. Pairs well with bonito and tempura.
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