Takashimaya
高嶋家
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Ultime informazioni
Cucina tradizionale di anguilla a Nihonbashi
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Poiché l'importo indicato corrisponde alla penale di cancellazione, in assenza di cancellazione non verrà addebitato alcun costo per il posto.
A luxurious eel rice bowl made with the finest unagi from the clear waters, equivalent to 1.5 eels of the legendary unagi.
Made with Japanese eel. Standard size.
Half of a large eel using Japanese eel.
The cheek meat (neck) of the eel is fried crispy and mixed with Nanban vinegar. Please enjoy it with white leeks and cucumbers.
Limited quantity! Please make a reservation.
Poiché l'importo indicato corrisponde alla penale di cancellazione, in assenza di cancellazione non verrà addebitato alcun costo per il posto.
A masterpiece known as the ultimate sake for meals. Best served chilled.
This sake is immediately barrelled after squeezing the fresh raw sake, so a hint of carbon dioxide remains. Best served chilled.
Perfect for hot sake around 50 degrees Celsius.
Unique richness that becomes addictive. Recommended to be served warm.
A gentle sake from a sake brewery in the boat houses of Wakasa Bay. Recommended to be served warm.
The pinnacle of Japanese sparkling wine!
A wine that goes well with Japanese cuisine.
The highest level of deliciousness in domestic wine!
Elegant taste with a strong aroma, limited to 5400 bottles
Wine served in ANA First Class. It is a well-balanced wine.
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