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Kurabito Kushi Nenohi Nagoya Ekimae-ten
蔵人厨 ねのひ 名古屋駅前店 / Kuroudo Kuriya Nenohi Nagoya Station Front
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A blissful time woven from tradition and innovation
Points forts
Évaluation
Japan Évaluations des utilisateurs3.62(2 avis)Avis
Photo
Menu
The story of the course begins with the appetizer. The course continues with such delicacies as four kinds of natural sashimi from Tinzori, tempura of tiger prawns and conger eel, and the treasure of Gifu, Hida beef lava-roasted using only A5 grade mare's beef. The 12-course "Kitchen Man" menu for 11,000 yen offers the best of all worlds, including celebratory rice with sea bream cooked in a glazed Iga-yaki earthenware pot, and an epilogue of black bean pannacotta and seasonal ice cream.
Mino Kenton," pork rich in vitamin E, is steamed with 10 kinds of seasonal vegetables. The main dish is supported by a variety of gorgeous supporting dishes such as sashimi and grilled dishes, all of which are of such high quality that it would not be an exaggeration to say they are the main course.
The story of a course begins with an appetizer. Four kinds of natural sashimi, seasonal grilled and deep-fried dishes are served one by one. The evening course [Nenohi] is a 10-course meal for 8,250 yen that plays out an extraordinary moment, including the celebratory rice with sea bream cooked in a glazed Iga-yaki earthenware pot, and the epilogue dessert.
A new afternoon begins with an appetizer. The nine dishes of Kuriya, including three kinds of natural sashimi, grilled dishes such as grilled fish with sake lees and tofu dengaku, celebratory rice with sea bream cooked in a glazed Iga-yaki earthenware pot with the sea bream still inside, epilogue pannacotta with black beans and seasonal ice cream, are a culinary expression of the best of all worlds. Please enjoy this dish with your loved ones. Kuranin Kuriya Nenohi Nagoya Ekimae Branch is located on the 4th floor of Midland Square, a minute walk from Nagoya Station, and is fully equipped with high-quality private rooms suitable for formal occasions and business entertainment. Please feel free to visit us just for a preview of our restaurant.
In the old days, each brewer used to be served with a boxed meal. We have prepared this boxed meal as a modern celebratory meal. The eight-course "Hakozen" menu at Konojimatsu includes two boxes that have been likened to modern-day Tamatebako (gift boxes) and Temari sushi. Kuranin Kuru Nenohi Nagoya Ekimae Branch is located on the 4th floor of Midland Square, a minute walk from Nagoya Station, and is fully equipped with high-quality private rooms suitable for formal occasions and business entertainment. Please feel free to visit us just for a preview of our restaurant.
Our bean miso—made with soybean koji and aged for two years in wooden barrels—is ground into a paste and blended by our chefs to complement each ingredient. Rather than simply grilling or simmering the ingredients, marinating them in this seasoning allows the umami of the ingredients to blend with that of the seasoning, resulting in a delicate, harmonious flavor. The evening course, “Chisozen,” features a total of nine dishes, including our signature “Kuradashi Feast Platter” made with seasonings, miso, sake lees, and soy sauce straight from the cellar, a platter of four types of wild-caught sashimi, and mackerel simmered in miso.
At 'Kurabito Chuu Neno Hi', we use tin sake utensils to ensure you enjoy Japanese sake deliciously. Tin has the property of maintaining a constant temperature for the sake inside and removing any off-flavors. It keeps the sake at a delicious temperature while it is at your table.
Drinking water while enjoying alcohol is gentle on the body and enhances the taste of the drinks and snacks. Our restaurant offers 'Echizen Natural Water', sourced from the mountains of Echizen, with a hardness of 16 and a smooth, mild drinking experience.
Brewed with sake rice suitable for sake brewing, Yamada Nishiki, polished to 35%. Made with pure water from Mount Mitake, this sake is pressed three times in one winter. The limited edition Kinmon Konohi Genshu can only be enjoyed at Kurabito Kitchen. Please savor the deep, rich flavor crafted with care by the Kurabito from Morita, a sake brewery in Owari Mikawa, who polished it to perfection. [Polishing Ratio: 35% / Production Area: Aichi Prefecture]
Brewed with a 350-year-long tradition inherited from the Owari region, Kozugaya village. It has a dry and refreshing mouthfeel, with a deep flavor that offers a satisfying drinking experience. Production area: Aichi Prefecture.
Using the excellent sake brewing rice 'Yamada Nishiki', polished to 60% or less for both koji rice and main rice. This is a ginjō sake carefully brewed by hand, offering a floral aroma, a light and smooth finish, and a mellow aftertaste for your enjoyment. [Production Area: Aichi Prefecture]
This is a ginjō sake that expresses the heart of the Japanese who love nature with a simple yet elegant name and label. It features a faint floral aroma, a soft mouthfeel, and a refreshing finish. [Production Area: Aichi Prefecture]
A special honjozo sake that showcases traditional brewing techniques. Brewed with a 350-year-old tradition inherited from the Owari region, Kozugaya village. It features a rich yet refreshing finish. Production area: Aichi Prefecture.
This is a junmai daiginjo genshu made using excellent sake brewing rice 'Yamada Nishiki' and 'Gohyakumangoku'. It features a rich aroma and the deep flavor and solid body characteristic of genshu. The label features the handwritten characters of the 15th generation head of the family, Morita Kyuzaemon (the late Akio Morita, honorary chairman of SONY). [Production area: Aichi Prefecture]
Using the excellent sake rice 'Yamada Nishiki', it was carefully brewed with 'Kiso Ontake Mountain's natural water' suitable for ginjo brewing. The sake, brewed slowly at low temperatures, has an elegant and floral aroma, with a rich flavor that fully contains the umami of the rice. [Production Area: Aichi Prefecture]
Flavor of barrel aging. A technique sealed over time, evolving with technology. Looking to the next generation, we return to the roots of sake brewing. This is a refined junmai ginjo sake polished to 58%, with the unique character of the barrel's wood flavor gently wafting through. Production area: Aichi Prefecture.
This sake, characterized by the traditional taste of Aichi Prefecture known as 'rich and flavorful', is brewed with carefully selected ingredients. It pairs well with Haccho miso, tamari, and is a beloved flavor among the locals. [Production Area: Aichi Prefecture]
This is a Junmai Ginjo sake made using Aichi Prefecture's sake-brewing rice 'Yume Ginga'. It is unfiltered to retain the umami derived from the rice. It features a gentle aroma and a deep flavor characteristic of Junmai. It pairs well with relatively rich dishes. Limited quantity product. [Production area: Aichi Prefecture]
Crafted using traditional techniques from the Owari region. This junmai sake represents the essence of the local cuisine, nurtured alongside it. It boasts a rich flavor that fully captures the original deliciousness of junmai sake, with a well-rounded taste and a crisp finish, making it a high-concentration, rich, and dry type of junmai sake. Production area: Aichi Prefecture.
This is a top-quality daiginjo sake brewed using the excellent sake rice 'Yamada Nishiki', polished to 40% or less for both koji rice and brewing rice. It is carefully brewed over a long period at low temperatures, utilizing the best techniques in every step of the process. You can enjoy the elegant aroma allowed only for daiginjo, along with a light and refreshing finish. (80ml per cup / 180ml per serving / 500ml bottle) [Production area: Aichi Prefecture]
Morita's junmai sake, which has been developed alongside the rich-flavored local cuisine of the Chita Peninsula, offers a full-bodied and satisfying taste. The brewing water is sourced from the natural water of Mount Kiso Ontake. The flavor, which fully brings out the umami of the rice, pairs well with rich dishes and enhances the meal as a food sake. It presents different characteristics depending on the temperature, whether served chilled, at room temperature, or warmed. [Production Area: Aichi Prefecture]
This pure rice sake, brewed with Hasegawa spring water, is generously made with the flesh of the brand strawberry 'Bijin Hime' from Okuda Farm.
Crisp and refreshing taste.
Brewed with Yamada Nishiki.
This is a soda mixed with gently squeezed Hassaku citrus juice.
Added honey to the refreshing yuzu.
Rich pomegranate juice mixed with soda.
This is a local beer with a deep richness and satisfying taste, blending the flavors of malt and red miso.
Each ingredient is carefully selected with a discerning eye, and the flavor, aged luxuriously over time, evokes a sense of sophistication. Enjoy the deep taste and high-quality aroma of 'Asahi Premium Draft Beer Jukusen' as you savor this adult-flavored beer.
Other options: Lemon, Umeboshi each / Ice / Hot water / Mineral water 500ml
This is pomegranate juice, which has been regarded as a food of beauty since ancient times.
Gently squeezed to avoid bitterness and astringency from the skin and pith.
Only the stems of the tea leaves have been lightly and evenly roasted. Enjoy the unique roasted aroma and refreshing taste.
The spiciness of ginger becomes addictive.
Please enjoy the refreshing taste of hassaku.
This is a health drink made from 'Kashijee', the moromi left after distilling Okinawa's specialty, Awamori, which is rich in citric acid and amino acids.
The skin is grilled over charcoal until crispy, then smoked with straw for a fragrant finish. Served refreshing with ponzu and aromatic vegetables.
Mino Kenton contains a lot of vitamins B and E. Please enjoy the subtle richness of the fat that spreads in your mouth. *The vegetables used may differ from the photo depending on the season.
Please enjoy the juicy flavor of Mino Kenton.
Snap Peas, Okra, Radish, Myoga, Young Ginger, Bell Pepper
Please enjoy the flavor of junmai sake lees and the freshness of the sashimi with our homemade wasabi pickles.
Generously topped with chicken miso made from Mikawa red chicken and aged miso in wooden barrels, grilled over charcoal on round eggplant.
Enjoy the savory flavor grilled slowly over charcoal and the refreshing aroma reminiscent of clear streams.
We made a tempura with Gold Rush corn, which has a soft skin and strong sweetness.
Topped with salted kelp and bonito flakes, accented with fragrant peanut oil.
We use grape seed oil extracted from wine grapes, rich in vitamin E, to enhance the sweetness of the tomatoes.
A superb dish simmered in special miso from Kuramoto Morita, featuring daikon, konjac, egg, square wheat gluten, grilled tofu, and pork belly.
Enjoy a selection of pork belly, shoulder loin, shishito peppers, onions, lotus root, and eggplant with two types of special miso.
This has been marinated in sake lees pressed by the brewers this year. Enjoy the aroma of Junmai.
Fresh cucumbers served with refreshing wasabi pickles.
We blended in the original sake of Daiginjo to create a refreshing liver dish. Please enjoy it as an appetizer spread on bread.
Cut into large pieces and grilled until fluffy.
The seasonings from Morita's storehouse are concentrated with the chef's special blend for enhanced flavor. Grilling over charcoal further enhances the taste. - Chef's special grilled tsukune (served with onsen egg) - Mino Kinton marinated in ginjo sake - Mikawa red chicken with pork and green onion - Mikawa red chicken wings - Mikawa red chicken miso-marinated grilled. *The photo is an example.
Carefully simmered domestic wagyu beef.
Thick meat with tender tips, very satisfying to eat.
Boiled thick asparagus, chilled to perfection.
Steamed okara with seven types of ingredients (onion, shiitake mushroom, shirataki, ginkgo, carrot, burdock, and duck meat).
Blanched greens, large kinpira, simmered taro
Please enjoy the chunky potatoes.
All items are prepared with natural ingredients.
The photo is just an example.
The photo is just an example.
The skin is grilled to a crisp and the seasonal fish is flavored with straw, served with plenty of aromatic vegetables.
Seasonal dish. Limited availability.
Natural product. Limited quantity available.
Please enjoy the rich flavor of Mino's flavorful eggs, which are high in vitamin B.
Mikawa produced. Fukuyutaka soybeans are concentrated in umami.
Soft and juicy Mikawa red chicken grilled to a crisp over charcoal.
Please enjoy a generous wrap of 10 seasonal vegetables with meat, served with homemade ponzu for a refreshing taste. Ingredients include winter melon, Awaji onion, eggplant, mizuna, bell pepper, okra, snap peas, and corn. *Serves 2 to 3 people.
Combined with boiled egg and daikon.
Please enjoy the fluffy potatoes and onions that are full of the delicious flavor of the meat. For 2 to 3 people.
The rare cuts of Hida beef are grilled over charcoal and finished on top of Fuji lava rock. You can choose your preferred doneness: tataki, rare, or medium. Enjoy the unique flavor of the fat from Hida beef.
Not only is the size impressive, but it melts in your mouth.
In early spring, the kurabito celebrates the end of the cold season and gives thanks to the gods. In line with this, we have cooked the sea bream whole in an Iga-yaki clay pot for a glossy finish.
The sea bream, marinated with kombu to enhance its umami, is mixed with sesame sauce and served over warm rice. First, enjoy a bite as it is, then add hojicha to make it a chazuke.
Shiba An (Marushin Seifun)
Miso, Soy Sauce
To absorb abundant minerals from the clear waters of the Nagara River, no unnecessary fertilizers are used. Please enjoy the rich flavor that is condensed and chewy.
Finished like a confection. French Echire fermented butter and mandarin honey provide richness and freshness.
A collaboration of anpo persimmons that resemble jelly and cream cheese.
Carefully cooked Dainagon beans from Tokachi, prepared in a rustic style to blend well with milk ice cream. Please enjoy it sandwiched between crispy monaka made from rice flour.
Spring... Mugwort Summer... Watermelon Autumn... Honey Winter... Dried Persimmon
Sudachi enhances the umami of the sake lees, leaving a refreshing aftertaste.
The creamy texture is enhanced by the texture of black beans.
This coffee is certified by the Rainforest Alliance, which is gentle on the Earth and humanity. It pairs well with a nicely roasted coffee after drinks or meals.
This year, the sake lees pressed by the brewers (using junmai sake lees produced during the sake brewing process at Morita's brewery) has been marinated with seasonal fish caught at the local fishing port and grilled to a crisp over charcoal. Please try the grilled fish with fragrant and concentrated umami from the sake lees. [Traditional Technique Junmai Sake Lees] Junmai sake lees pressed twice in one winter. It is rare and not available in the market.
Please enjoy the rich flavor and sweetness of the packed crab.
The deliciousness of Hida beef made only with A5 rank heifers, paired perfectly with the rich flavor of Morita's tamari.
The fresh anago (conger eel) is sourced every morning from the local fishing port and is cooked immediately, resulting in an astonishingly fluffy texture. It melts in your mouth.
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