Mizutaki Oden Shamon
水炊きおでん しゃもん
valutazione
Recensioni
menù
It is the neck meat of chicken. It is exquisite.
It is a juicy part.
It has been finished tenderly.
It is the soft cartilage of the chicken breast.
The flavor comes out with every bite.
This is the meat from the tailbone of a chicken.
Rich in collagen.
Please ask the staff for details.
Homemade green onion sauce is the best!
It is the best accompaniment for sake.
The combination of watercress and ume hijiki is excellent.
This salad is made with fluffy potatoes while they are still warm.
It has been finished in a simple and nostalgic way.
Red and White
Enjoy the vibrant herbal aroma of Sauvignon Blanc. It is characterized by fresh fruit flavors and well-balanced acidity.
The Chardonnay blends refreshing aromas of American apples and pears with tropical and creamy flavors, creating a balanced richness and freshness.
Features a strong bouquet of red fruits reminiscent of Cabernet Sauvignon from Chile. It has a rounded attack with a moderate astringency. This wine also offers a pleasant aftertaste.
A beautiful garnet color. This wine has silky tannins and an elegant, fresh taste.
This is a Daiginjo with a fragrant ginjo aroma, made using soft water from the Toyama Kan and the selected cold water of the 'Kurobe River'.
A famous sake created from the clear water of the Niigata Kan and the pure air of the Naeba mountain. Despite being a ginjo type, it also has a robust flavor.
A Junmai Ginjo sake that has been stored in bottles at low temperatures for over a year without any blending of warm Akita or cold sake. It is characterized by its rich aroma and smooth mouthfeel.
A masterpiece using Aichi Kan and cold miracle yeast. It is characterized by rich fruitiness and a gorgeous ginjo aroma and umami.
A junmai ginjo sake created by the skill of the Echigo toji from Toyama, served warm or chilled. It is light and fruity, with a crisp taste.
A Niigata sake characterized by its soft ginjo aroma and refreshing taste, perfect for warm or chilled serving. It is an easy-to-drink, versatile sake that does not overpower food.
A junmai sake brewed with original Nagano Reimasumi yeast. This sake won a bronze medal at IWC2012. Sake meter value +2, acidity 1.6.
A special junmai sake made with the carefully selected Gohyakumangoku rice from Niigata, suitable for both warm and cold serving. It has a smooth mouthfeel and the original umami of the rice is alive. Sake meter value +2, acidity 1.3.
A super dry junmai sake with excellent taste both warm and chilled. With a sake meter value of +8 and an acidity of 1.4, it has a smooth mouthfeel, making it a great accompaniment to food.
Tokyo cold and warm sake, a representative of Sawanoi, this is a dry junmai sake. The delicate balance of umami and spiciness enhances the dishes with its outstanding crispness. Sake meter value +10, acidity 1.8.
This is a deep sake that offers not only a refreshing and cool taste but also a subtle umami flavor along with its dryness. Sake meter value +12, acidity 1.3.
A honjozo sake made using the 'Morohaku Shikomi' technique from the Edo period in Hyogo. Its richness and sharpness pair well with oden. Sake meter value +2, acidity 1.4.
The sharpness and flavor characteristic of Miyagi's Chokarakuchi are harmoniously balanced, providing an excellent crispness at the throat. Sake meter value +10, acidity 1.4.
A dry honjōzō sake characterized by its crispness and refreshing finish, suitable for both warm and cold serving. This sake offers a dynamic spiciness with a sense of depth.
A shochu made only from the 'Kogane Sengan' sweet potatoes produced in Kagoshima Prefecture. Its crisp aftertaste pairs well with food.
This is a shochu with a strong body and aroma. It is for connoisseurs.
Carefully brewed from selected barley, it features a fruity aroma and freshness of apple and banana.
A barley shochu brewed in traditional clay pots, offering a smooth and refreshing taste.
With a vibrant aroma and a soft taste, this easy-to-drink rice shochu evokes the feeling of ginjo sake.
