Chuunagon, Osaka Ekimae Daisan Bldg.
中納言 大阪駅前第3ビル店
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Indulge in exquisite lobster dishes and the city skyline
Points forts
Évaluation
Japan Évaluations des utilisateurs3.36(2 avis)Avis
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Menu
The "Ikizukuri Lobster" and "Lobster Salad Chunagon Style" are both available. In addition, "lobster soup" and "grilled lobster chunagon style" are available, and "lobster chunagon style" and "lobster nori chazuke" are available to finish the meal. For the grilled dish, "grilled lobster chunagon" can be replaced with "steamed abalone" or "grilled Japanese beef fillet on a stone plate".
This is a substantial course that allows you to fully enjoy lobsters as well as "grilled Japanese beef fillet on a stone plate". The 12-course menu includes such specialties as "Lobster Salad Chunagon Style," "Live Lobster Sashimi," and "Grilled Lobster Chunagon Style. For the grilled dish, you can choose steamed abalone instead of lobster.
伊勢海老を活けで、蒸しで、揚げで、焼きで。「伊勢海老のサラダ、中納言風」「特撰 伊勢海老の活造り」「名物！伊勢海老の中納言焼」「豪快！伊勢海老の一本揚げ天麩羅」「伊勢海老の霜降り茶漬け」をお楽しみいただけます。
「伊勢海老のサラダ、中納言風」「特選 伊勢海老の活造り」「伊勢海老のおどり焼」「伊勢海老の酒蒸し」「伊勢海老の霜降り茶漬け」。伊勢海老と料理人の技を詰め込んだコースです。
伊勢海老を様々にお楽しみいただけるペアコースです。趣向を凝らした伊勢海老の味わいを存分に。「伊勢海老おどり焼」は「伊勢海老の宝楽焼」にご変更いただけます。
Enjoy the live fish and seasonal starchy sauce. A 10% service charge will be added.
Enjoy the seasonal flavors of fresh sashimi and grilled lobster. A 10% service charge will be added.
You can choose the size of the Ise lobster you prefer. *Presentation may vary depending on the chef or the size of the Ise lobster.
A pure and elegant aroma with a clean and smooth richness in flavor.
This is a nama (unpasteurized) sake that has been carefully low-temperature fermented during the severe cold season and stored at low temperatures. It retains a fresh aroma while having a rich and full-bodied taste.
A rich and smooth mouthfeel. A pleasant acidity with astringent flavors.
This is the driest junmai sake in the history of Shinkai. The firm acidity derived from yeast No. 6 tightens the overall profile and emphasizes the dry sensation. Upon tasting, the initial impression is dryness, which gradually gives way to the rich umami and sweetness of the rice that spreads in the mouth. The aftertaste leaves a pleasant aroma and finishes strongly, characteristic of a dry genshu.
This sake is made using the 'Original Polishing' method, which allows for a quality of 50% with a rice polishing ratio of 65%, and it challenges the creation of Daiginjo. It possesses the characteristics of Junmai while also embodying the atmosphere of Daiginjo. Challenge to pricing = EPISODE 3 flavor 'Fruity & Mild'
This is a masterpiece crafted with the utmost dedication of the toji, polished to 50% using the sake rice 'Yamada Nishiki' and 'Omachi'. Enjoy the harmony of fruity aromas and rich, deep flavors.
4,500 yen (including tax) and up
From 3,800 yen (including tax)
Asahi/Super Dry, Kirin/Classic Lager, Sapporo/Black Label
Asahi Dry Zero, Suntory All-Free
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