Toshichi
藤七
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
A Relaxing Spot in Idogaya to Enjoy Local Sake and Homemade Side Dishes
valutazione
Japan Valutazioni degli utenti3.05(1risultati)Recensioni
menù
Shirasu from Suruga Bay. Please enjoy it with a salt koji dressing.
We made tempura with Danish Camembert.
This is braised pork belly cooked for three days.
Fresh sardines simmered with vegetables.
This is fried pork belly that has been simmered for three days.
A local sake from Akita, known for Shirataki, with an overwhelming dry taste of +15.
A standard sake consumed by the people of Akita Prefecture
This is a famous sake representing Iwate.
This is a light bottle that feels the aroma of ginjo.
A crisp and dry junmai sake.
Junmai Ginjo with a rich flavor made from 50% polished Yamada Nishiki rice.
A dry sake from Ebina, with an exceptional crispness.
Local sake from Shonan, Chigasaki
The soft flavor leaves a lingering aftertaste.
Sharp flavor.
A brewery that is rated at a three-star restaurant in France
Delicious richness and a satisfying taste
A shochu made 100% from sweet potatoes using koji.
Sweet potato shochu made with baked sweet potatoes. A blend of aged raw liquor.
A fragrant and refreshing sweet potato.
Fruity flavor.
The representative work of Kuroki Sake Brewery.
Wheat from Nishi Sake Brewery.
Wheat from Hachijojima, a powerful flavor.
A refined bottle that never gets boring.
