Aogashimaya
青ヶ島屋
| L | M | M | J | V | S | D |
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
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Un refuge pour savourer la cuisine régionale d'Aogashima
Points forts
Évaluation
Japan Évaluations des utilisateurs3.65(7 avis)Avis
Photo
Menu
Course content and prices are flexible to suit your time and budget.
Tender, slow-cooked chicken is combined with miso broth, soybean paste, gochujang, homemade miso, and sesame seeds to give it a rich flavor.
Kinako pork with melt-in-your-mouth fat. You can taste the flavor and richness.
A popular course of fatty yellowtail served with vegetables. Goes great with island shochu.
Appetizer Sashimi 5 pcs. Potato dishes Fried food One-pot dish Porridge Homemade pudding
Fish types: Bluefin tuna, Kinmedai from Hachijo Island, Aosa, Madai from Kozushima, Kanpachi, Ohnaga from Chichijima, etc. - One serving... 1,100 yen - Two servings... 2,200 yen
Half
Thick fried tofu from Niigata has been finished in a toasted style.
Ishinomaki-produced Kinka Mackerel
2 pieces
From 1,320 yen each
2ヶ
2ヶ
4 pieces
Shigeyoshi Sasaki
You can order each piece with marinated fish and island seaweed.
Non-alcoholic beer-flavored beverage
Each
From 770 yen
Alcohol infused with the peels of island lemons
The balance of barley koji and sweet potato aroma is good and easy to drink. Since the alcohol content is high, pre-mixing is recommended (the owner's classmate's uncle).
A vibrant and gentle flavor with an alcohol content reduced to 20 degrees.
A gentle aroma of sweet potato and mild acidity. Very easy to drink, highly recommended on the rocks (owner's uncle)
A unique taste and depth created from a single black koji aged for ten years. The master is Matsutaro, a descendant of the famous Tsukobasan. (A classmate of the shop owner's father) On the rocks.
A blend that has been added to for decades, roasted barley koji. The overall aroma is strong and the balance of flavors is good. (Tomoe-chan's uncle)
The production volume is low. Because it is aged in small tanks, the aroma and acidity are strong. On the rocks.
A sake made by the factory manager Akira. It has a new sweet potato aroma and freshness. Definitely try it with soda or hot water.
Aromatic and fruity. For enthusiasts who like mature women. (The owner's classmate's mother) On the rocks.
You cannot drink it even if you go to the local Aogashima. 20 years of aging, soon to be discontinued. On the rocks only.
You can't drink it even if you go to Aogashima. The aroma of barley and the sweetness of sweet potatoes create an exquisite flavor. On the rocks.
The set price is 440 yen per person, and the bottle keep is for 6 months. ①〜② is 6,000 yen, and ③⑤〜⑧ is 6,600 yen.
We have prepared Goto's shochu, which is made on the Izu Seven Islands, and the world heritage site of Ogasawara's rum. The beginning of island shochu was introduced by Satsuma clan's 'Danso Sayoemon', who was exiled to Hachijojima in 1853.
Wheat
Wheat
Wheat
Sweet potato and barley blend
Wheat
Sweet potato and barley blend
Sweet potato and barley blend
Sweet Potato and Barley Blend
Barley
Barley
Wheat
Wheat
40 degrees
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