Funabashi Yōhinten
船橋洋品店 / Funahashi Yohinten
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Ristorante nascosto dove gustare la cucina fusion giapponese e occidentale
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We hope you will enjoy our seasonal dishes, which are prepared with the best seasonal ingredients. We hope you will enjoy our desserts, which change with the seasons. Please note that the amount of each dish is subject to change depending on the season and availability of ingredients. Today's steamed egg custard, Amaou with cured ham, fresh fish carpaccio, crab cream croquette, soft-boiled albacore with shiso sauce, yatsuhashi flavored rice cracker with fig butter, dried chicken wing, grilled sea bream with sea bream scales, grilled smoked Itoshima pork, pasta with sea urchin cream, two kinds of dessert
A plate with two kinds of sweet dishes.
This course uses seasonal ingredients in abundance, and we hope you will enjoy dishes of the four seasons. This is a satisfying course that includes the popular earthenware pot rice. We hope you enjoy the desserts that change according to the season. Please note that the amount of food may vary depending on the season and availability of ingredients. Today's steamed egg custard, Amaou with cured ham, carpaccio of fresh fish, creamed crab croquette, soft-boiled albacore with shiso sauce, dried chicken wing, grilled sea bream with scallop sauce, char-grilled beef tongue with shaliapin sauce, rice with foie gras and Japanese beef crimi, pickled vegetables and ginger, 2 kinds of desserts
This course uses seasonal ingredients in abundance, and we hope you will enjoy dishes of the four seasons. This is a satisfying course that includes the popular earthenware pot rice. We hope you enjoy the desserts that change according to the season. Please note that the amount of food may vary depending on the season and availability of ingredients. Today's steamed egg custard, Amaou with cured ham, carpaccio of fresh fish, creamed crab croquette, soft-boiled albacore with shiso sauce, dried chicken wing, grilled sea bream with scallop sauce, char-grilled beef tongue with shaliapin sauce, rice with foie gras and Japanese beef crimi, pickled vegetables and ginger, 2 kinds of desserts
We hope you will enjoy our seasonal dishes, which are prepared with the best seasonal ingredients. We hope you will enjoy our desserts, which change with the seasons. Please note that the amount of each dish is subject to change depending on the season and availability of ingredients. Today's steamed egg custard, Amaou with cured ham, fresh fish carpaccio, crab cream croquette, soft-boiled albacore with shiso sauce, yatsuhashi flavored rice cracker with fig butter, dried chicken wing, grilled sea bream with sea bream scales, grilled smoked Itoshima pork, pasta with sea urchin cream, two kinds of dessert
With Baguette
One piece
+200 yen for mini rice balls with leftover sauce
Black Garlic Shariapin Sauce
With leftover sauce, etc.
It takes about 50 minutes to serve, so please order early. You can add Hokkaido salmon roe for an additional 500 yen. Half portions are also available.
It takes about 50 minutes to prepare, so please order early. You can add Hokkaido salmon roe for an additional 500 yen. Half portions are also available.
The fruit changes with the seasons
A little sweeter and more aromatic than the usual Maker's Mark
Delicious lemon sour liqueur from Yamanoju, made with 100% lemons from Saga Prefecture, Kyushu
Fragrant tea can be made non-alcoholic as well.
From 650 yen, natural wine is available, please inquire.
We have a wine list, please contact us.
Already a classic, natural deliciousness.
Truly sweet and refreshing aroma
Fukuoka's new brand, a vivid and refreshing taste, heralding a new breeze in Hakata with Japanese sake.
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