Dizake e cucina giapponese Hashigoya
地酒と和食 はしごや / Local Sake and Japanese Cuisine, Hashigoya
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A renowned Japanese restaurant loved by the community
valutazione
Japan Valutazioni degli utenti3.30(1risultati)Recensioni
menù
This is Ashitaba and seasonal vegetable tempura from Kaneko Farm. The price varies depending on the types of seasonal vegetables.
This is a dish created after careful consideration by the head chef, and it is highly recommended.
We boil it in kombu broth after receiving your order. It is recommended with wasabi or ume paste, but if you prefer, we can also serve it with vinegar miso. Please be sure to try this summer delicacy.
As early summer arrives, the horse mackerel has become very good! The flesh is shiny, and the umami is well pronounced.
Produced in Odawara
The price varies depending on the size of the horse mackerel.
Four tails
Hamachi chicken has a firm texture and deep umami because it is a crossbreed of game chickens. The eggs used are fresh eggs from Fujisawa Poultry Farm. The dashi is made using flavorful honkarebushi.
The photo is for two servings.
Crispy texture and savory flavor. Perfect as a snack with beer or highball.
This is a popular menu item at our restaurant.
This is a standard menu item and also a popular dish. We would appreciate it if you could place your order early. The photo shows the salt flavor.
This is a popular menu item at our restaurant. It is a dish we confidently recommend. Please enjoy it with grated daikon.
This is a popular menu item at our restaurant. It is a dish we confidently recommend.
We stir-fry the vegetables of the day. It has a refreshing seasoning, so please enjoy it.
This is a classic menu item and a popular dish. The image shows a thigh skewer and a liver skewer with salt flavor.
Please enjoy the crispy shredded nagaimo with seaweed and wasabi.
It is packed with locally grown cucumbers, carrots, radishes, lettuce, tomatoes, and cabbage from Totsuka. Please enjoy it with our special dressing made by adding five types of vinegar to mayonnaise.
This is pickled vegetables and pickled napa cabbage. The pickled vegetables may vary depending on the season.
Sourced directly from a farmer in Gunma, the farmer's homemade koji enhances the flavor of the napa cabbage. Please give it a try.
Slices of chicken thigh are placed on seaweed, wrapped with shiso leaves and spicy cod roe in the center, and then deep-fried in tempura batter. This is a traditional dish created by a chef from the early days of the restaurant. It pairs well not only with beer but also with dry junmai sake.
We cut the potatoes after receiving your order and fry them until crispy. We sprinkle a mix of coarse salt and refined salt on top. It takes some time, but it has a rustic deliciousness that pre-made products do not have.
Chiba Kujukuri product
It is finished to be crispy on the outside and juicy on the inside.
A perfect harmony of cheese and eggs. Please give it a try.
This is a memorable dish that I often made and ate late at night with a close senior colleague during the time I trained in Japanese cuisine at Ikegami Honmonji Rōhō Kaikan to satisfy our small hunger.
Recently, it is a popular dish.
Please choose from four types: nori, salmon, mentaiko, and plum. The photo shows 'salmon'.
Please choose from four types: salmon, mentaiko, okaka, and plum.
During the Edo period, soba shops seemed to be a gathering place for drinkers. Soba and sake are a perfect match.
A superb gelato made with fresh milk directly from the farm. Please give it a try.
Junmai, Sake degree +18, Kanagawa Prefecture glass 800 yen per go warm Tokkuri 900 yen using Ebina-produced Yamada Nishiki, polishing ratio 80%, dry, recommended to warm. It pairs well with Japanese cuisine focused on dashi, salty flavors, grilled chicken, and meat dishes.
Junmai sake, Sake meter value +5, Yamagata Prefecture Glass 600 yen per go, warm Tokkuri 700 yen. 'As long as we use the term local sake, we should be particular about local rice and brew the highest quality sake with that rice' is the philosophy of Koi River Brewery. They focus on using the local rice 'Kame no O', which was born in the local area of Yoyama, to create high-quality sake, pouring their efforts into expressing the deliciousness of this rice, which is said to be a legend.
Junmai Yamadanishiki, Sake Meter Value +3, Hyogo Prefecture Glass 600 yen per go, 700 yen for warm Tokkuri. This sake is made using Yamadanishiki from Hyogo Prefecture and can be enjoyed as a daily evening drink. When warmed, it spreads a softness in the mouth that makes it never tiresome to drink.
Regular sake, Sake degree +5, Niigata Prefecture glass 700 yen per cup, 800 yen for warmed tokkuri
Ginjo, Sake degree +20, Yamagata Prefecture glass 750 yen per cup warm Tokkuri 850 yen
Honjozo, Sake degree +4, Miyagi Prefecture glass 600 yen per go, warm Tokkuri 700 yen
Honjozo, Sake degree +4, Toyama Prefecture Glass 800 yen per go, 900 yen for warm Tokkuri
Junmai Ginjo, Sake Degree +3, Kyoto Prefecture Glass 800 yen per cup, 900 yen for warmed Tokkuri
Honjozo, Shizuoka Prefecture glass 600 yen per go, warm Tokkuri 700 yen
Selected dry, sake degree +6, Akita Prefecture two-go kan tokkuri 700 yen
Sake degree +4, Niigata Prefecture glass 700 yen per cup, 800 yen for warm tokkuri
Ginjo, Sake degree +5, Yamagata Prefecture glass 800 yen per go, 900 yen for warm Tokkuri
Junmai Ginjo, Sake degree +0, Aichi Prefecture glass 1,200 yen per go, warm Tokkuri 1,300 yen
Large mug 800 yen, medium mug 650 yen, small mug 400 yen
Large bottle
Large bottle
Small bottle
Non-alcoholic beer-flavored beverage recommended for those arriving by car.
The photo is an image. Orange 600 yen, Lemon 600 yen, Lime 600 yen, Grapefruit 600 yen, Plum 600 yen, Oolong High 600 yen
Shonan Gold, a citrus fruit developed by Kanagawa Prefecture over 17 years, is a local sour with a refreshing aroma and taste.
Single with water 450 yen, Double with water 780 yen, Fujisan Base Highball 460 yen, Fujisan Base with Kirin Lemon 460 yen
Introducing the traditional Scottish whisky, Singleton. It has a nutty aroma and a rich fruity flavor, so please give it a try. Watered down: 760 yen, Highball: 800 yen
Imo, Kagoshima Prefecture
Sweet potato, Miyazaki Prefecture
Wheat, Kagoshima Prefecture
Using organic produce from Kaneko Farm, a fruit farm in Totsuka.
This is a genuine barley shochu from Fukuoka Prefecture.
Available every Monday, Tuesday, and Thursday.
Sweet potato black koji, 900ML, Miyazaki Prefecture
Barley, 900ML, Kagoshima Prefecture
A dry wine made using the grape 'Koshu' that has been cultivated in Yamanashi Prefecture for a long time, with a solid umami and richness. Wine glass 550 yen.
This wine has a very good balance of moderate barrel nuances and sweet fruit flavors, made with Muscat Berry A from Yamanashi Prefecture. Glass 550 yen
100% made from the representative variety of Spain, Tempranillo. It features a sweet, spicy, and refined aroma of red fruits, rosemary, and licorice. Glass 450 yen
It features a refreshing aroma, a juicy mouthfeel despite its dry taste, and a well-balanced mineral sensation. It pairs well with a wide range of dishes. Glass 450 yen
It boosts metabolism and helps improve cold sensitivity.
On the rocks 600 yen, Soda split 650 yen
Cassis Orange 540 yen, Cassis Soda 540 yen, Cassis Oolong 540 yen, Cassis Grapefruit 540 yen
Kirin Lemon 250 yen, Coca-Cola 250 yen, Orange Juice (100% Juice) 250 yen, Oolong Tea 250 yen
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