Ban-ya Yo
番屋 燁 / Banya Ye
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An izakaya with魅力 of robatayaki and fresh ingredients
Punti consigliati
valutazione
Recensioni
fotografia
menù
Perfectly paired with sake, cooked at low temperature for a moist texture
This is a homemade Fukujinzuke made with great care by staff member Kakita.
Made with Inca's Awakening potatoes for a fluffy finish.
Delicious and refreshing celery that even those who dislike celery will find addictive.
Tofu from Toyonan Market, refreshing and delicious in summer
Please enjoy the carefully selected beef prepared as tataki with the egg yolk of the Oita Tamagolan King.
We will grill the fish we sourced that day using straw!!! Such as 'Bonito' and 'Yokowara'.
Curry made with love by the owner, Yamaoka, taking four days to prepare.
Perfectly paired with a light broth for grilled rice balls.
Quickly seared mackerel from Nagasaki over charcoal.
Addictive with a delicious sauce
When it comes to shellfish
Rich in fat
Carefully selected local chicken from Kyoto
Carefully selected jidori chicken with ponzu sauce
Fluffy Nagaimo
Sweet corn
Kyoto Vegetable Manganji Pepper
Shii-chan from Tokushima
Delicious zucchini with miso or salt
Grilling water eggplant from Senshu
Crisp and fresh nagaimo
Hokkaido Corn
One sip... 480 yen
Ebisu, Asahi, Akaboshi each 780 yen
A rare whiskey, sometimes Hakushu.
Each drink 880 and up
Grape Vinegar