Akashi-tei Pesce no Tana
あかし亭 魚の棚 / Akashitei Uonotana
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An izakaya where you can enjoy fresh seafood and Akashi specialties
Punti consigliati
valutazione
Recensioni
fotografia
menù
Most popular for various banquets! This is the restaurant's most popular course, using plenty of Akashi's famous sea bream, octopus, and conger eel. The course is full of Akashi-tei's specialties such as the gorgeous sashimi of sea bream, steamed conger eel, and sea bream rice. We can confidently recommend this course even to first-time customers. All-you-can-drink plans are available for 1800 yen and 2300 yen.
This is a luxurious course exclusively for a small number of people, mixing Akashi specialties with Akashi-tei's specialties. The course is also served one person at a time, so you can enjoy your meal with peace of mind. All-you-can-drink plans are available for 1,800 yen and 2,300 yen.
This course is also recommended for business entertainment, using plenty of sea bream, octopus, and conger eel, which Akashi is proud of. All-you-can-drink plans are available for 1,800 yen and 2,300 yen.
Recommended for business entertainment! This course includes a souvenir to enjoy Densuke Anago (conger eel). All-you-can-drink plans are available for 1800 yen and 2300 yen.
Akashi-tei Uonotana's popular course features Akashi sea bream as the main dish, grilled seasonal fish, and a lineup of other dishes that will give you a good idea of what the restaurant has to offer. We recommend this course not only for company banquets, but also for customers visiting Akashi for the first time. All-you-can-drink plans are available for 1,800 yen and 2,300 yen.
The all-you-can-drink menu is also available for individual orders, and includes a full lineup of standard items such as beer, chuhai, and shochu. Of course, we also have a full lineup of soft drinks for those who are weak drinkers or drivers. Please use it for a banquet you want to enjoy without worrying about the quantity.
For banquets with a fixed budget! The contents are made with plenty of delicious sea bream from Akashitei.
This is a Scotch-type blended whiskey. It has a fragrant malt aroma, is elegant, and slightly dry, making it an easy-to-drink whiskey from Akashi. It is ideal for on the rocks or highball. 700 yen for a glass, 4000 yen for a value bottle.
A beloved taste that continues to be loved. A refreshing flavor that you won't get tired of. 600 yen for a strong highball, 700 yen for a cola highball, 700 yen for a ginger highball.
So delicious! Refreshingly crisp! New standard highball! 600 yen strong highball 700 yen cola highball 700 yen ginger highball 700 yen
Recommended 100% additive-free, colorant-free, and fragrance-free serious green tea from Shizuoka Prefecture, perfectly pairs with fish and tempura dishes! There is a 'kettle' that is 1.5 times more economical than a glass! If you're drinking with everyone, it has to be the 'kettle'! Glass 600 yen, kettle 1,700 yen
Please enjoy the finely textured and creamy divine foam of Premium Malt's, realized through a commitment to ingredients, brewing methods, and pouring techniques.
A beer made from 100% malt with a strong umami flavor. The large bottle is a great deal, about 2 servings of a medium mug.
Non-alcoholic beer taste beverage
Plum wine made with carefully selected Kishu Nanko plums. On the rocks, with water, or with hot water.
Recommended local sake from Hyogo that is popular among visitors from other prefectures. Hyogo is considered one of Japan's top sake-producing regions, but at our shop, we have carefully selected sake that pairs well with fish dishes rather than just famous brands. We also have local sake from Akashi. If you love sake, be sure to give it a try! Glasses start at 858 yen.
This is made using Yamada Nishiki, one of the best sake rice varieties, selected with even greater care. It is a bottle crafted with the tradition and pride of the brewery, living up to the name of Akashi Sea Bream.
After a recommended fruity aroma, the umami of rice can be firmly felt. It has a rich flavor.
It pairs well with rich-flavored dishes with a subtle aged aroma.
Uses 100% Kakogawa-produced Kinu Hikari! It has a faint sweetness and refreshing acidity. A notable feature is its crisp finish.
Using Yamada Nishiki from the Special A district with the motto 'The taste of sake is the taste of rice.'
The brewing water is from the underground water of the Yuki Hiko Mountain range, and it has a rich and fragrant umami flavor. Rare sake!
Junmai sake brewed with Nada's Miyamizu water from the Rokko mountain range. It has a rich, mellow flavor with a crisp aftertaste.
One cup 500 yen, two cups 1,000 yen
Adding cut lemon or soda will cost an additional 50 yen.
1800ml 5,500 yen
Anago is nocturnal and is named for its behavior of burrowing into the seabed during the day or hiding in rock crevices. Additionally, it has regular white spots along its sides, which resemble the markings on a scale, leading to it also being called 'Hakarime'. Anago is high in protein and contains a lipid component called EPA (Eicosapentaenoic Acid), which helps prevent arteriosclerosis and is beneficial for eye and skin health, taste, hearing maintenance, and night blindness.
Recommended
8 pieces 3500 yen half 1900 yen
Fluffy and truly a specialty. *Can be prepared according to the number of people.
When you think of Akashi, you think of 'Akashi Sea Bream'. Caught in the Akashi Strait, where the currents are fast and there is an abundance of plankton, shrimp, and crabs, the Akashi Sea Bream becomes firm and delicious as it migrates. The Akashi Sea Bream, which is caught from early spring to early summer, is known for its beautiful and vibrant appearance, earning it the nickname 'Sakura Bream'. The bream that eats crabs and shrimp in summer and becomes plump and fatty in autumn is called 'Momiji Bream'.
At the recommended Akashi-tei, we use natural Akashi sea bream in spring and autumn, but during other seasons, we also use farmed sea bream, which has good fat content. We select between natural and farmed sea bream based on the season.
The fat of the natural Akashi sea bream and the flavor of the young leaves of the tree are a perfect match. The rice is locally sourced from Hyogo Prefecture and has a firm texture. To allow you to enjoy different ways of eating, we also provide broth. Please try it as a broth rice dish as well.
Akashi octopus feeds on crabs as its food. The characteristics of Akashi octopus are its dark brown body color and the presence of horns. Octopuses raised in the Akashi Strait are known for their thick and short legs, and they are strong enough to stand and walk on land.
Recommended
Our restaurant delivers fresh fish caught in Akashi Bay, prepared in a variety of ways. First and foremost, we recommend the signature trio of Akashi sea bream, Densuke conger eel, and Akashi octopus! We offer exceptional freshness at a reasonable price unique to the local area. Additionally, we prepare seasonal delicacies with rich flavors that change daily. What you will encounter is a delight to look forward to when you visit! We will introduce several representative seasonal fish caught in Akashi each month.
We will introduce some representative seasonal items each month. ◆January: Whiting, Flatfish, Baby Octopus ◆February: Long Flatfish, Black Sea Bream, Scad ◆March: Black Rockfish, Baby Anchovy, Horse Mackerel ◆April: Olive Flounder, White Clam ◆May: Cherry Sea Bream, Horse Mackerel, Western Clam ◆June: Amagarei, Kawatsuebi ◆July: Akashi Octopus, Acocochi ◆August: Meita Flounder, Sea Bass ◆September: Young Yellowtail, Tamori, Squid ◆October: Maple Sea Bream, Spanish Mackerel, Managatsuo ◆November: Gashira, Hairtail, Eel ◆December: Densuke Conger Eel, Harii Squid, Flounder
The assortment can be increased according to the number of people.
Recommended Best Seller
(Subject to change based on supply) *The platter can be increased in quantity according to the number of people.
Our pride, alongside fresh fish, is 'Tempura'. An artisan with over 10 years of experience in the path of Japanese cuisine carefully prepares each piece. We offer more than 10 types daily, including shrimp, octopus, and seasonal vegetables. The popular tempura dipping sauce, which is so good that you will want a refill, is made from broth extracted from sea bream bones, prepared slowly over 3 hours, creating a unique flavor that only we offer. Please be sure to try it at least once!
Recommended Best Seller
Best sellers each 1,300 yen
A large dashi maki made with 4 eggs and plenty of Akashi-tei's special dashi
The Densuke anago, steamed slowly and carefully for about 2 hours, is so tender that it falls apart when picked up with chopsticks. It melts in your mouth, spreading its umami flavor. It can be increased in quantity according to the number of people.
Recommended
Various 1,300 yen
By lightly 'marinating' the sea bream, you can enjoy a deep flavor.
The fat of the natural Akashi sea bream pairs perfectly with the flavor of the young leaves. The rice is locally sourced from Hyogo Prefecture and has a firm texture. To allow you to enjoy different ways of eating, we also provide broth. Please try it as a broth rice dish as well.
The flavor of ginger adds an accent! Takeout is also popular.
Generously using steamed anago, it pairs perfectly with our original sushi rice. We also offer takeout for souvenirs.
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