Tatsunoya
たつのや / Tatunoya
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
A kaiseki restaurant to savor local seasonal flavors
Évaluation
Avis
Photo
Menu
We are proud of our seasonal kaiseki cuisine using fresh, local, seasonal ingredients. Please enjoy a moment of bliss as you indulge in Japanese cuisine that makes the most of seasonal ingredients. The menu changes slowly as the seasons change. The photo is for illustrative purposes only.
Menu □□■ Appetizer, sashimi, deep-fried blowfish, fried fish, baked fish paste, nabe, rice porridge, and fruit
We are proud of our specialties, including Seki horse mackerel and mackerel. Seki Mackerel. Fugu (blowfish), etc. This course incorporates ingredients from THE Oita region.
*We accept orders in increments of 2,200 yen from 6,600 yen, depending on your budget. Please feel free to specify your budget, ingredients, etc. in the "Request" column. Sushi rolls can be substituted for rice or soba noodles for an additional 1,650 yen.
*We accept orders in increments of 2,200 yen from 6,600 yen, depending on your budget. Please feel free to specify your budget, ingredients, etc. in the "Request" column. Sushi rolls can be substituted for rice or soba noodles for an additional 1,650 yen.
From 330 yen
April to July
April to July
May to December
July to November
October to March
For two servings or more
From 1100 yen
Available from July to November, price varies
From 300 yen
From 3000 yen
From 2000 yen
From April to July, starting at 5000 yen
From October to March, starting at 6000 yen
From 2000 yen
From 1800 yen
Honjozo sake with a sake meter value of +4 and acidity of 1.4, a dry and crisp authentic sake with a solid flavor.
Honjozo sake, Sake meter value +3.5, Acidity 1.4, with a refreshing aroma of Yoshino cedar and a crisp finish.
Honjozo Sake, Sake Meter Value -2.5, Acidity 1.2, a refined light umami and a sweet type that goes down smoothly.
Junmai brewing, Sake meter value +0, Acidity 1.6, a sake with a relaxed and rich umami flavor
Special Junmai (Namazume) Sake degree +5 Acidity 1.4 Brewed using traditional completely handmade full barrel pressing. You can enjoy the fresh aroma and flavor unique to namazume. Namazume is not available for general retail.
Junmai Daiginjo, Sake Meter Value +8, Acidity 1.6. It has a floral aroma typical of Daiginjo, but is finished with a very balanced quality, providing a clean aftertaste and depth as a food pairing sake.
Junmai Ginjo Sake, Sake Meter Value +3, Acidity 1.5. Suddenly appeared in 1999 from a small sake brewery in Fukushima, quickly becoming a topic of conversation among sake enthusiasts. A heartfelt creation by a young toji (master brewer). It has a lightness yet also a sharpness, with a deep and rich flavor.
Junmai sake with a sake meter value of +6 and acidity of 1.5. Traditionally steamed rice using a koshiki, koji made with wooden lids, and small-batch brewing with uncompromising traditional craftsmanship. When warmed, its charm increases even more.
Junmai Ginjo Sake, Sake Meter Value +15, Acidity 1.5. It beautifully brings out the sweetness of the rice amidst the dryness, with a sharp mouthfeel that makes it easy to drink. Despite being very dry, it is one of the few sakes that has umami. This is a heartfelt creation by a young and promising toji (brewer) who is currently gaining attention.
Special Junmai Unfiltered Nama Sake, Sake Meter Value +6, Acidity 1.9. A refreshing fruit aroma and crisp acidity with depth, crafted by a female toji, making it smooth on the palate and recommended as a food pairing sake.
Junmai Daiginjo, Sake degree +4, Acidity 1.1, with a polishing ratio of 23%, which is probably the highest polishing ratio in Japan. This sake is crafted not only for its surface-level deliciousness but also to reveal a deep and complex flavor with various expressions and charms. It is currently gaining attention not only in Japan but also in restaurants around the world.
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