Suidaki Oden Yamani Shimbashi
水炊きおでん ヤマニ 新橋店 / Mizutaki Oden Yamani Shimbashi
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Une nouvelle expérience de l'oden exquis avec un bouillon de poulet
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It is chicken neck meat. It is exquisite.
The flavor comes out with every bite.
It is a juicy part.
This is the meat from the tailbone of a chicken.
It has been finished tenderly.
Rich in collagen.
It is soft cartilage from the chicken breast.
The chicken seseri is simmered in oden broth and served as sashimi.
Edamame boiled in oden broth, served piping hot.
The crunchy shungiku and salted kelp are exquisite.
We made a salad with fluffy potatoes while they are still warm.
Freshly made kimchi. It is mixed with aged kimchi sauce upon order.
Spicy chanja goes well with alcohol.
The chicken flavor is concentrated in the water-boiled soup, which is a broth rich in collagen made by simmering various vegetables. *After 10 PM, a late-night fee of 10% of the food and drink cost will be charged.
A smooth, silky nigori sake from Niigata Prefecture. It has a unique flavor with a refined sweetness reminiscent of milk. Sake meter value -25. Acidity 1.5 cold.
A super dry junmai sake from Kochi Prefecture with excellent sharpness. Sake degree +8, acidity 1.4, and a smooth mouthfeel, making it a great pairing with food. Can be served warm or cold.
Niigata Prefecture's high quality with a gorgeous aroma, a taste that harmonizes sweetness and acidity, and the characteristic crispness of Kubota creates a harmony in the mouth. Served warm, slightly warm, or chilled.
A dry junmai sake representing Sawanoi, a sake from Tokyo. The delicate balance of umami and spiciness enhances the dishes even more. Sake meter value +10, acidity 1.8, served warm or cold.
Junmai Ginjo sake that has been aged for over a year in low-temperature bottle storage without any blending from Akita Prefecture. It is characterized by its rich aroma and smooth mouthfeel. Served warm or chilled.
Junmai sake made using the flower yeast 'Sakura' from Gifu Prefecture's Somei Yoshino. It has a refreshing aroma with a refined and gentle light mouthfeel. Sake meter value +4, acidity 1.4, served warm, slightly warm, or chilled.
This is a standard ginjo sake from Kokuryu Sake Brewery, popular for its pleasant ginjo aroma and smooth taste, with a sake meter value of +5.5 served cold.
This is a honjozo sake made with 100% Yamada Nishiki from Hyogo Prefecture. Its rich and full-bodied flavor is its charm. Served warm or cold.
A Niigata sake characterized by a soft ginjo aroma and a refreshing taste. It is an easy-to-drink, versatile sake that does not interfere with food. Served warm, at room temperature, or chilled.
A junmai sake made using the Edo period technique 'Shobaku' from Hyogo Prefecture. Its richness and sharpness pair well with oden. Sake meter value +2, acidity 1.4, served warm, slightly warm, or cold.
This sake is characterized by the strong flavor unique to the Kimoto method from Saitama Prefecture, with a rich umami and a clean finish that does not become monotonous. It is carefully crafted by hand, taking time and effort. It can be enjoyed warm or chilled.
A dry honjōzō sake characterized by its crispness and refreshing taste from the Kōguchi area of Kyoto Prefecture. This sake offers a dynamic spiciness with a sense of depth. Served warm or chilled.
A wine with a glamorous and elegant aroma of Spanish roses, pears, and peaches, balanced acidity, refreshing citrus fruit fragrance, and a gentle sweetness from muscat-derived honey, offering a vibrant and pleasant taste.
A rich aroma reminiscent of tropical fruits from France and ripe pears. It is a rich and full-bodied dry white wine.
A smooth fruit flavor reminiscent of Spanish wild raspberries and raspberries. It is a well-balanced wine that is spicy yet has a gentle mouthfeel and fine tannins.
This wine has a fruity flavor from France, with a full body and richness. It has a generous amount of tannins, yet offers a delicate taste.
Each
(Imo) A genuine sweet potato shochu with the sweetness of the golden Senkan grown in the black volcanic soil of the Osumi Peninsula, fragrant and fluffy.
(Imo) A shochu with a strong body and rich aroma. For connoisseurs.
The fruity and gorgeous aroma, along with the refreshing taste unique to barley, is its charm.
(Barley) A barley shochu brewed in traditional clay pots, offering a smooth and refreshing taste.
(Rice) A vibrant aroma and soft flavor make this rice shochu easy to drink, reminiscent of ginjo sake.
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