Shunkun Miura Odakyu Sagamihara
旬薫 三うら 小田急相模原店 / Shunkun Miura Odakyu-Sagamihara
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High-quality seafood robatayaki and a relaxing space for adults
Évaluation
Japan Évaluations des utilisateurs3.12(1 avis)Avis
Menu
San'ura's Standard Reliable Course Appetizer, sashimi, grilled dish, grilled dish, steamed dish, skewered fried dish, rice in earthenware pot, sweet Enjoyment changes with the seasons. When it gets cold, it is replaced with a small hot pot.
Q. From which sea are the fish shipped directly? A. We source directly from a fisherman with a dedicated purchasing contract at Misawa Port in Aomori Prefecture. Q. What kind of fish is delicious? A. We carefully select only the freshest and most delicious fish of the season, so please check our recommended fish menu. Q. What happens when you ship directly? A. We ship fish caught yesterday directly from the fisherman, so you can experience exceptional freshness. *We charge 400 yen as an appetizer. *Customers with food allergies are welcome to let us know. *All menu prices are listed before tax.
The seasonal expression of 'Japanese Cuisine' is a culture nurtured over many years in Japan, valuing the taste of ingredients and hiding deep charm. The image of Japanese cuisine is often associated with 'Kappo', 'High-end Sushi', and 'Kaiseki', which are seen as high-end dishes. However, at Miura, we continue to provide Japanese cuisine that can be enjoyed casually while maintaining its 'value'.
Deluxe ingredients including fatty tuna for 3 people... 3,690 yen for 4 people... 4,490 yen
For two... 1,490 yen For three... 2,190 yen For four... 2,890 yen
We source directly from producers. For customers who order sashimi platters, we provide 'real wasabi' with every order. 'Real wasabi' is different from regular wasabi; it contains no additives and has a unique, refined spiciness that is essential for Japanese cuisine.
Otoro, Akami, Chutoro
Each
Small size 490 yen Enjoy three flavors: Kanayama Miso, Yuzu Miso, and Bagna Cauda Sauce
Small size 490 yen
Small size 490 yen
The 'Miura Vegetables' provided by Miura are grown throughout the year in a way that does not go against nature. We do not force the growth of summer vegetables in winter or winter vegetables in summer, as this would cause stress to both the vegetables and humans. In cold times, we grow seasonal produce that is suitable for the cold, and in hot times, we grow seasonal produce that is suitable for the heat, following the idea that 'stress-free means delicious.'
Each
Each
Each
Each
Tosa-style
Small size 990 yen
From an annual shipment of 10,000 heads, only 180 are carefully selected based on our standards. The secret feed, blended with high-quality tea, is characterized by its rich flavor and sweetness in the meat quality. Raised with care, the pigs grow healthy under meticulous management in a low-stress environment.
Do you know the standards for delicious kushiage? At Miura, we have five commitments: 1. Breadcrumbs 2. Oil 3. Temperature control 4. Professional frying artisans 5. Sauce. We have made the size of each skewer smaller to offer a variety of options, so please order a little bit of various kushiage that you like. <Fresh Breadcrumbs> We use finely made fresh breadcrumbs that are handmade from scratch, so they are not greasy and you can eat as many as you like. <Special Sauce> A rich sauce aged for five years blended with over seven carefully selected ingredients, allowing you to enjoy the flavors of the skewer ingredients while keeping it light.
First of all... Chef's choice assortment
Each
Each
Each
Each
Grilled marinated sablefish
Made with freshly ground domestic chicken, large skewer for a hearty portion
A whole long green onion is grilled, bringing out its sweetness.
Enjoy the taste of the eggplant's ingredients with just the right grilling level
A rich part with plenty of fat
Juicy grilled shrimp with heads seasoned with natural salt
We have roasted whole garlic with excellent stamina until crispy.
Simple and elegant grilled chicken made from brand chicken
Grilled fish classic, using only Hokke that is rich in fat and ready to eat
The contents of the omakase platter will vary depending on the ingredients available.
The contents of the omakase platter will vary depending on the ingredients available.
Salmon, Ume, Mentaiko
Salmon, Ume, Mentaiko
Rice, Asazuke, Miso Soup
Ozawa Shuzo Co., Ltd. [Ome City, Tokyo] The brewing water springs from deep within a cave carved out of the Chichibu ancient strata, surrounded by mountains and rich greenery, with the clear air of Okutama, carefully selected raw rice, and refined techniques. The belief of Sawanoi is that the culmination of all these elements into a drop of fine sake is achieved through the heartfelt dedication and diligent efforts of the entire company. We believe that it is only through serious attention to each brewing process and the careful and excellent techniques that truly heartfelt sake can be born.
Sakai Sake Brewery Co., Ltd. [Yamaguchi Prefecture, Iwakuni City, Nakatsu Town] Established in the 4th year of the Meiji era (1871), this location was blessed with soft water from the Nishikigawa River. The name Gokyo became widely known in the spring of Showa 22. At a time when hard water brewing was predominant, winning first place at the National New Sake Appraisal Conference with soft water brewing attracted attention from those involved. Since then, it has been characterized by a soft and fragrant sake quality unique to soft water brewing.
Harushika Co., Ltd. [Nara City, Fukuchiin-cho] Harushika uses highly polished raw rice to create sake with a light and smooth mouthfeel, as well as sake that is vibrant and has a good finish. It has been our wish to continue brewing sake that boasts high quality in terms of taste, richness, and aroma, carrying on the tradition of Nanto Shobai since the founding of Harushika. We will continue to dedicate ourselves to brewing high-quality sake, primarily focusing on dry sake, based on our manufacturing philosophy of 'polishing rice, polishing water, polishing technique, and polishing the heart.'
Tsujimoto Co., Ltd. [Okayama Prefecture, Maniwa City] Okayama's sake. The name of the sake is derived from being a tribute sake for the Katsu-yama clan. It includes Junmai Daiginjo, Daiginjo, Junmai Ginjo, and Junmai sake. It won the gold medal at the National New Sake Competition in Heisei years 1-3, 12, and 14. The main rice used is Omachi. The brewing water is from the underground water of the Asahi River. The brewery 'Tsujimoto' was founded in the first year of the Bunka era (1804). Many literary figures, including Tekkan and Akiko Yosano, visited from the Meiji to Showa periods.
Tenshu Sake Brewery Co., Ltd. [Yurihonjo City, Akita Prefecture] The Nakajimadai Forest on Mount Chokai has a rich beech forest that purifies the water, creating pure water. The water temperature is constant at 7 degrees Celsius due to the spring water, and the abundant water volume and stable temperature allow for the habitat of the rare 'Chokai Marimo' moss, which is designated as a natural monument of the prefecture. The pure water produced by the eternal snow of Mount Chokai springs forth locally, leading to the creation of Tenshu sake.
(C) Kawanishiya Sake Brewery [Kanagawa Prefecture, Ashigarakami District, Yamukita Town] The locally produced 'Tanzawa Mountain' was born from a cooperative relationship with local farmers and is based on the principle of 'harmony with food.' It is not just the sake that stands out on its own, but rather the sake enhances the flavors of the food, and the food elevates the taste of the sake, emphasizing the importance of harmony. The deep flavor and lingering finish spread in the mouth like the clear streams of the Tanzawa Mountain range.
Kamishin Sake Brewery Co., Ltd. [Okayama Prefecture, Asakuchi City] Established in the 2nd year of Taisho (1913), known for the sake mentioned in the Manyoshu, 'Sake of Kibi.' The brewery in Yoshijima, the hometown of the Bichu toji who nurtures this tradition, is designed to maintain a cool brewing environment comparable to the Alps in the warm Setouchi region. Using a generous amount of rice, it brews a sweet and flavorful sake. Kamishin Sake Brewery is a 'winter brewery' that only produces sake in winter. Sake is brewed from around November to late March. From spring to autumn, the sake brewed in winter is aged. Recommended sake varies by season.
Medium mug 580 yen glass 380 yen
Medium bottle 580 yen
"NEW" Standard Highball! A refreshing and crisp flavor with a bursting aroma.
A taste that continues to be loved. A refreshing flavor that you won't get tired of.
Refreshing aroma of orange beer and smooth drinkability.
With a refreshing mouthfeel like the wind, it enhances the flavors of the dishes.
You can keep the bottle. 3,900 yen for a 1.8-liter bottle.
You can keep the bottle. 1.8-liter bottle 3,900 yen
Light yet rich in fruity aroma
This is a wine that values compatibility with Japanese cuisine.
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