Obanzai Kappo Minoru
おばん菜割烹 みのる / Obanna Kappou Minoru
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A hidden gem of Japanese cuisine showcasing artisan skills
Évaluation
Avis
Menu
Reservations are required from 2 persons to the day before.
・Our popular product, suitable for elderly people as well.
A popular product with each piece seasoned differently.
A classic obanzai dish
Perfectly moist and tender, ideal for pairing with side dishes.
・Perfect as a light appetizer with a delicate flavor
・A spicy accompaniment for sake
Contains a filling made of fiber-rich lotus root mochi
・A combination of early-harvested young bamboo and fresh young shoots
A high-class delicacy known as the diamond of the sea.
The daikon radish infused with natural buri broth is delicious.
・The gentle and rich acidity of black vinegar
・With a spicy vinegar miso that clears the nose
The bitterness of the greens pairs well with the flavor of the sakura shrimp.
Mediterranean-style Japanese dish with Ajillo
・Customers will complete it in the dish.
・Refreshing with carefully selected rock mozuku from Ishikawa
A classic dish of obanzai
A taste that becomes nostalgic as it gets colder.
You can eat it down to the bones.
・Aged to enhance its umami flavor
Rich in minerals
・Aged to allow the fat to settle
A popular squid that is sticky and sweet.
・Rich and thick
・A classic of shiny fish
Approximately 400g in size. Grilled to a fluffy texture either as shiroyaki (white grilled) or teriyaki.
・Fluffy rolled omelette made with Ando bonito stock and Ueno eggs.
Wrapped the flavor of grilled eel from Isshiki in a popular dashi omelette.
The flavor of salt koji stimulates the appetite.
・Slow-cooked for a moist and tender texture
・Even richer when grilled
・Even richer when grilled
・Utilizes the sweetness of the smooth and wobbly egg
An assortment of shrimp, seafood, and vegetables arranged in a balanced manner. Please feel free to consult us about individual tempura items you prefer.
Popular even for lunch, tender and flavorful pork fillet in a rosy color
・Moist and tender lean meat
・Sea milk rich in zinc
• Tara no me, fuki no tō, kogomi, takenoko
Crispy and fragrant, salt is also recommended
・Fresh firefly squid marinated, perfect as a side dish
・Eggplant, Chinese cabbage, red turnip, cucumber, etc.
A traditional preserved food made by salting mackerel and pickling it in rice bran.
You will become addicted to it
・Carefully prepared high-quality delicacy
Enjoy the difference in texture with a quick grilling of the surface.
・Homemade from carefully selected, fatty livered dried squid
( Ume (plum) · Mentaiko (spicy cod roe) · Salmon · Shigure · Chirimen (dried baby sardines) · Salt )
(Ume, mentaiko, salmon, shigure, chirimen, salt, saba heshiko (+300 yen))
( White rice or Brown rice, Miso soup, Pickles, Raw egg (+120 yen) )
The combination of Aosa's flavor and the spiciness of wasabi is outstanding.
Served with Mitarashi sauce, soft yuba, and wasabi
・Mole. Yam. A drinking experience that permeates the five viscera and six entrails.
A blend of two types of original sake made from sweet potatoes and rice, diluted with water for a smooth taste; definitely try it on the rocks.
・Imo Black Label・Mugi White Label. A refreshing and easy-to-drink shochu.
・Sweet potato. It has a rich aroma and a well-balanced flavor.
・Barley. The aroma and sweetness of the grains bloom beautifully; recommended with hot water.
・Barley. The flavor of barley is maximized, and its roasted aroma is its charm.
・Barley. A rich flavor with depth from 3 years of aging and black koji brewing.
・Sweet potato. A fine sake that can be drunk like water, feeling a sharpness within its fruity aroma. The 720ml bottle is priced at '5,500 yen', and the 1.8L bottle is '13,000 yen'.
・Rice. A fine sake that beautifully expresses the aroma of oak barrels and richness. The 720ml bottle is priced at '10,000 yen'.
The blend balance of 10-year aged and 20-year aroma is excellent. The 720ml bottle is priced at 8,000 yen.
・Complex and elegant. Smooth texture, refreshing aftertaste. The bottle is priced at '7,000 yen'.
・Deep flavor and richness of maturity.
A rich plum wine made by blending 40-year-old aged sake and 5-year-old shochu, infused with large plums, and unfiltered. This is truly the king of plum wines.
・Bottle '4,600 yen'
・Bottle '3,800 yen'
A beer cocktail made by mixing beer and ginger ale, with a hint of ginger flavor.
A cocktail made by mixing beer and tomato juice, designed for people who are not fond of beer.
A cocktail made by mixing beer and orange juice, aimed at people who are not fond of beer.
A wine cocktail made by mixing red wine and ginger ale.
A wine cocktail made by mixing white wine and ginger ale.
A classic chuhai cocktail that needs no introduction.
・100% easy-to-drink grapefruit
A rich mango juice.
Rich in amino acids for fatigue recovery, with sweetness from koji only. Recommended to mix with carbonated water or hot water.
・Carefully brewed with selected tea leaves using cold water. The aroma and taste are distinctly different.
A juice that resembles beer for children when accompanied by kids.
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