Shusai Takesaki
酒菜 竹さき
| L | M | M | G | V | S | D |
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27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
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A Counter Kappo Highlighting Aged Fish and Sake Accompaniments
valutazione
Japan Valutazioni degli utenti3.41(1risultati)Recensioni
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Price includes first drink. No appetizers, seat charge, service charge, etc. This is a short course for those who wish to add on to their favorite dishes.
We do not charge seating fees, appetizer charges, service charges, or any other similar fees. This is a course where you can leave the selection of recommended dishes to us and enjoy a well-rounded dining experience.
We do not charge seat fees, appetizer charges, or service charges. We offer a selection of recommended appetizers, centered around our signature shabu-shabu made with fresh octopus prepared in our own unique style and tender baby squid.
We do not charge seat fees, appetizer charges, or service charges. We offer a selection of recommended appetizers, featuring charcoal-grilled hamo shabu as our specialty.
We offer more than 10 types at all times. The price is uniform, but the quantity varies by type.
One type of sparkling, two types of white, and two types of red served by the glass. The price is uniform, but the quantity varies by type. Bottled wine is also available.
We offer more than 10 types of domestic whiskeys. The price is uniform, but the quantity varies by type.
We offer more than 10 types of domestic gin. The price is uniform, but the quantity varies by type.
We serve regular cold water that has been filtered through a water purifier.
Please enjoy it as part of the course, and if you like, feel free to add more.
This is a lightly pickled dish with a strong garlic flavor.
This is a sake stew made only from the stomach of bonito, produced only in winter.
Carefully prepared chicken gizzards, slowly cooked in duck fat.
Chicken cartilage that has been pre-grilled over charcoal is marinated in a miso-flavored sauce and then finished on the charcoal grill.
A selection of seasonal items and classics. We will provide it with changes as much as possible from the course offerings.
This is a rare local chicken that is hardly available in Nagoya. It is delicate and tender, with almost no chicken odor.
Carefully deboned for easy eating and grilled over charcoal.
The sweetfish, carefully grilled using oil and charcoal, has crispy scales and tender flesh.
Made with broth extracted from duck bones and tendons, seasoned with spices and herbs. A Japanese-style pho.
This is a finishing dish that combines Japanese dashi and Western soup. The contents may vary by day.
It is cooked after receiving the order. You can enjoy the simple flavors of sea bream and dashi.
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