Kotan
コタン
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
valutazione
Recensioni
menù
Appetizer, Plate Dish, Soup, Sashimi, Grilled Dish, Vinegared Dish, Steamed Dish, Rice Dish, Dessert
Appetizer, Plate Dishes, Soup, Sashimi, Grilled Dishes, Vinegared Dishes, Steamed Dishes, Tempura, Rice Dishes, Dessert
Appetizer, plate dishes, soup, sashimi, grilled dishes, simmered dishes, vinegared dishes, steamed dishes, tempura, rice dishes, dessert
Sashimi, crab, grilled dishes, plate dishes, steamed dishes, vinegared dishes, rice dishes, soup, dessert
Sashimi, crab, grilled dishes, plate dishes, steamed dishes, vinegared dishes, rice dishes, soup, dessert
Appetizer: Fresh sea urchin, nagaimo, ponzu, and wasabi. Eight delicacies: Ryuhon maki, kazunoko, Dongpo pork, isotsubugai, crab kamaboko. Sashimi: Live botan shrimp, hon maguro, bonito, and hirame with vinegar. Salad: Seasonal salad. Grilled dish: Grilled natural scallops from Saroma Lake, grilled shrimp. Simmered dish: Seasonal vegetables. Tempura: Rolled shrimp, squid, and three types of vegetables. Rice: Temari sushi. Soup: Shrimp shinjo. Dessert: Seasonal fruits. Please note that the content may change depending on the season and availability.
Appetizer: Fresh sea urchin, soft yuba, turtle shell sauce. Seasonal dish: Ryōhi roll, kazunoko, Dongpo pork, Ezo abalone, crab kamaboko sashimi: One plate of live botan shrimp, bluefin tuna, bonito. Two plates of white fish sashimi with ponzu vinegar: Grilled scallops with vinegar miso. Grilled dish: One-night dried flounder. Wagyu diced steak. Simmered dish: Seasonal vegetable medley. Steamed dish: Hairy crab shell steam. Tempura: Rolled shrimp, common squid, megochi, three types of vegetables. Rice: Temari sushi. Soup: Shrimp shinjo. Dessert: Seasonal fruits. Please note that the content may change depending on the season and availability of ingredients.
Appetizer: Salmon roe and salmon mixed with a variety of small dishes: Dragon fly roll, herring roe, fugu jelly, fried chestnuts and ginkgo nuts, crab kamaboko sashimi: One plate of live botan shrimp, bluefin tuna, two plates of sea bream with thinly sliced white fish, ponzu vinegar dish: Red clam vinegar grilled dish: Kinmedai (red bream) dried overnight, black wagyu beef diced steak stew: Seasonal vegetables simmered together, steamed dish: Ezo abalone simmered with shell, tempura: Sea urchin wrapped in perilla leaves, rolled shrimp, mentaiko (spicy cod roe), three types of vegetables with crab: Live hairy crab served boiled, rice: Temari sushi, soup: Clam broth. Dessert: Seasonal fruits. Please note that the content may change depending on the season and availability of ingredients.
Handmade Hamburger, Fried Shrimp, Crab Croquette, Vegetables, Rice
Assorted dishes, sashimi platter, fried foods, grilled items, meals (such as fugu hot pot in winter), draft beer (served in a pitcher), sake, shochu, whiskey, soft drinks, last order 30 minutes before the end
Assorted dishes, sashimi platter, live crab (live hairy crab, live king crab), fried dishes, grilled dishes, meal (winter hot pot, etc.), draft beer (served in a pitcher), sake, shochu, whiskey, soft drinks, last order 30 minutes before closing
Japanese sake one cup
Sake 300ml
300ml of the finest Yamadanishiki rice used, specially brewed Junmai sake with a noble aroma and rich flavor. Please enjoy it with delicious dishes while savoring its smooth texture.
300ml Dry Junmai Super Ginjo Sake. This sake, brewed drop by drop with care, dedication, and love during the harsh winter of Echigo, is recommended as a Junmai Daiginjo sake that pairs well with delicious dishes.
Based on 300ml of Echigo secret brewing ginjo sake, it has a rich flavor and a smooth mouthfeel, with a finish that glides away. The refined ginjo aroma and deep flavor make it never tiresome to drink, truly a bottomless delicious sake.
This is a sake that only the owner of the brewery drinks, a state of unrefined sake that has been aged, meaning it has the same taste as what the brewers drink. The clear liquid from the cloudy unrefined sake is refined, and it is crafted through traditional brewing methods, allowing you to enjoy the original texture of the rice and the deep flavor of the mash with a refreshing and smooth drinking experience that never gets boring.
A taste that has not changed for over 130 years, carefully brewed using the traditional kimoto method, which is the origin of the highest quality Nada sake. The label features the three sacred treasures, and it is a prestigious and high-quality sake that is uniquely allowed to include the 'Yata no Kagami'. This fine sake, adorned with a pale amber color, becomes more delicious the more you drink it, with a refined aroma of cedar barrels and a light, rich flavor that is truly the ultimate Nada sake.
Suntory Kinmugi Medium Mug
Asahi Super Dry Bottle Beer 500ml
Suntory ALL-FREE 334ml Non-Alcoholic Beer
Kotan Original Shochu
Kotan Original Shochu
Hot water mix / Water mix / Oolong high lemon sour / Grapefruit sour
SAUNDERS AGED 8 years Scotch Whiskey
Van Rouge
Hokkaido Kerner
Carlo Rossi
Kotan Homemade
Orange / Cola / Cider 200ml
500ml
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