Irori Cuisine Kikubiyori
いろり料理 菊日和
| L | M | M | J | V | S | D |
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
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13 | 14 | 15 | 16 | 17 | 18 | 19 |
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Évaluation
Japan Évaluations des utilisateurs4.73(1 avis)Avis
Menu
Iwago (rockfish) and other fish are grilled slowly over charcoal in the sunken hearth. The salt-grilled char and other items that make the most of the local bounty add color to the course. You can enjoy "an experience that can only be experienced here" by grilling Irori dishes to your desired degree of doneness. Appetizer, grilled dish, tombola, rice, dessert
Natural sweetfish and other fish are grilled slowly over charcoal in the sunken hearth. The salt-grilled and deep-fried natural sweetfish and other items that make the most of the local bounty add color to the course. You can enjoy "an experience that can only be had here" by grilling Irori dishes to your desired degree of doneness. Appetizer, grilled dish, deep-fried dish, tombola, rice, dessert
Natural sweetfish and other fish are grilled slowly over charcoal in the sunken hearth. Ayu fish grilled and deep fried in salted water and ayu fish rice add color to the course, which also makes the most of the local bounty. You can enjoy a "unique experience" by grilling Irori dishes to your desired degree of doneness. Appetizer, grilled dish, deep-fried dish, tombola, rice, dessert
You can enjoy a miso-based one-pot dish using wild boar meat as the main ingredient. The course is decorated with items that make the most of the local bounty, centering on grilled and deep-fried natural sweetfish. You can enjoy "an experience that can only be had here" by grilling the iroori dishes to your desired degree of doneness. Appetizer, grilled dish, deep-fried dish, nabe dish, rice, dessert
This is a junmai sake enjoyed with meals from autumn to winter. You can enjoy its character at various temperatures, from chilled to warmed. (Fukui)
Aged aroma with gentle sweetness and richness, sharp acidity in the aftertaste (Gifu)
A clean and beautiful sharp taste, extremely dry (Yamagata)
Kokuryu and Koikawa, each half a go
A refreshing and sweetly fragrant dry ginjō sake (Fukui)
Simultaneous victory in two major competitions! The original aroma of rice and a beautiful flavor (Gifu)
Kokuryu, Koikawa, Horai - Each half a go
A sharp dry sake with the umami of rice (Gifu)
A fragrant aroma and umami carefully roasted after being sun-dried for three days
When warmed, it is sweet and fragrant, and when chilled, it has a silky smoothness.
Original premium shochu! A robust and solid flavor.
A rich flavor within a delicate taste
Rich sweetness with a crisp finish
A sweet flavor that lingers, made with purple sweet potatoes and a noble aroma
A flavor that faintly feels the sweetness and aroma of barley
A refined aroma and a light mouthfeel with a crisp and clean taste, a type of delicate flavor
A vibrant aroma and sweetness enhanced by soda, with a rich mouthfeel
We can prepare it on the rocks, with water, or with soda.
Vina Pena [Medium Body] Spanish wine with rich berry aroma and a well-balanced smooth mouthfeel
Vina Pena [Dry] Spanish produced, fresh and fruity, with a crisp taste
We can prepare it with water or soda.
We can prepare it with water or soda.
Ice, Hot
Ice, Hot
