Fukushitsuan
福室庵 / Fukumuroan
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A homey soba restaurant with a Japanese atmosphere
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Uses the curry powder from the original Curry Nan, 'Sugimoto Shoten'
A must-try for natto lovers
Popular among women
Popular among women
Produced in Hiroshima Prefecture
Produced in Hiroshima Prefecture
Nameko mushrooms, grated daikon, tempura bits, and mitsuba
Bottle: 3,500 yen. This shochu is made using the water from the Shirakawa spring in Aso, Kyushu, which is counted among Japan's top 100 famous waters, and is finished with vacuum distillation.
No coloring agents used
Bottle: 2,600 yen. A barley shochu with a rich depth and flavor, enhanced by the toasty aroma of barley.
Bottle: 3,200 yen. A buckwheat shochu made with 100% buckwheat using a unique technique with buckwheat koji. Buckwheat hot water dilution is popular!
Bottle: 3,100 yen. A sweet potato shochu made with traditional methods, using black koji and clay pots.
Bottle: 2,200 yen, not just spicy but with a solid flavor

