Robata to Oden Bettei Robatangyo
炉端とおでん 別邸 ろば炭魚
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Indulge in exquisite nodoguro and creative dishes over charcoal
valutazione
Recensioni
menù
This is a luxurious plan presented by "Villa Roba Sumigyo" in Akabane, Tokyo, where you can enjoy "Genshu-yaki", which is grilled slowly over a charcoal fire by a chef. For the main course, we offer a rare dish of "Hara-Kiri Yaki", which is a fillet of Japanese Pacific bluefin tuna. The far-infrared rays from the charcoal fire give the fillet a fragrant aroma on the outside and a juicy flavor on the inside. In addition, the menu offers a total of 10 dishes, including five kinds of fresh fish as sashimi, a rare "Dashimaki Tamago Tempura" and aromatic "Jyuwari Soba" to finish off the meal, all of which are satisfying in terms of both quality and quantity. The all-you-can-drink package, including The Premium Malts and homemade ume sake, is perfect for banquets and business entertainment.
This luxurious course features kinmedai (sea bream) from Choshi, Chiba Prefecture, as the main ingredient, allowing you to enjoy all the charms of seafood. The main dish, "Kinmedai no Shabu Shabu," features fatty sea bream that is quickly dipped in broth, allowing you to enjoy its melt-in-your-mouth sweetness. For our specialty, we offer the rare "Spare Ribs of Japanese Bluefin Tuna Belly". The tuna is grilled over a charcoal fire, crispy on the outside and juicy on the inside, giving it an exceptional flavor. The dish is followed by a selection of delicacies that showcase the skills of our chefs, such as five kinds of fresh fish and tempura with dashimaki tamago (rolled egg), and finishes with zosui (rice porridge) soaked in a rich broth made from sea bream. This is a blissful lineup suitable for a special dinner in Akabane or as a reward for yourselves.
This is our signature course that concentrates the charm of our restaurant, allowing you to enjoy the luxury of Japanese raw Pacific bluefin tuna and "three kinds of dashi oden" with a variety of elaborate dishes. The highlight of the course is the raw tuna sashimi, which features even the rarest parts of the tuna, and the grilled tuna kama-yaki, which is grilled over a charcoal fire. The main dish, oden, is prepared with three different kinds of soup stock (bonito, jidori, and dote) to suit the ingredients, and includes such delicacies as the famous octopus kinchaku and beef tongue, which soak up the depth of the soup stock. To finish off the meal, we offer freshly cooked rice in a kettle, which accentuates the flavor of the rice. Please enjoy our signature dishes that highlight the skills of our chefs in a relaxed atmosphere, along with an all-you-can-drink menu that includes The Premium Maltz.
This premium course is the highest in our restaurant's lineup and is the ultimate in luxury. The star of the show is nodoguro, a premium quality fish also known as "white meat toro. In addition to the special "hara-hara-yaki" method, in which the flavor is concentrated by far-infrared rays from the charcoal fire, you can enjoy the rich sweetness of the fat in a luxurious way, such as with the dashimaki tamago (rolled egg) served with a sweet red bean paste in which the flavor of the nodoguro has been infused. To finish off the meal, we offer "Unagi no Hitsumabushi" (broiled eel on a bed of rice), which is grilled to a fragrant aroma. This is a superb menu suitable for entertaining important people or for special occasions. Please enjoy the all-you-can-drink menu, including draft beer, while relaxing and savoring the seafood delicacies carefully prepared one by one by our chefs.
This premium course is the highest in our restaurant's lineup and is the ultimate in luxury. The star of the show is nodoguro, a premium quality fish also known as "white meat toro. In addition to the special "hara-hara-yaki" method, in which the flavor is concentrated by far-infrared rays from the charcoal fire, you can enjoy the rich sweetness of the fat in a luxurious way, such as with the dashimaki tamago (rolled egg) served with a sweet red bean paste in which the flavor of the nodoguro has been infused. To finish off the meal, we offer "Unagi no Hitsumabushi" (broiled eel on a bed of rice), which is grilled to a savory aroma. This is a superb menu suitable for entertaining important people or for special occasions. Please enjoy the all-you-can-drink menu, including draft beer, while relaxing and savoring the seafood delicacies carefully prepared one by one by our artisan chefs. This course includes only dishes.
We offer not only draft beer, but also authentic shochu, sake, highballs, etc. Please enjoy our signature dishes together.
Niigata Prefecture / Sake Meter Value +13 / Gohyakumangoku, Yukinosei / Rice Polishing Ratio 55% Tokkuri Small 580 (638) yen Large 980 (1078) yen
Wakayama Prefecture / Sake Meter Value +5 / Yamada Nishiki, Miyama Nishiki / Rice Polishing Ratio 58% Tokkuri Small 680 (748) Yen Large 1120 (1232) Yen
Iwate Prefecture / Sake Meter Value +2 / Rice from Iwate Prefecture / Polishing Ratio 60% Tokkuri Small 720 (792) yen Large 1180 (1298) yen
Ishikawa Prefecture / Sake Meter Value +3 / Gohyakumangoku / Rice Polishing Ratio 60% Tokkuri Small 750 (825) yen Large 1280 (1408) yen
Kyoto Prefecture / Sake degree not disclosed / Gohyakumangoku / Rice polishing ratio 65% Tokkuri Small 820 (902) yen Large 1350 (1485) yen
Yamaguchi Prefecture / Sake Meter Value +12 / Yamada Nishiki / Rice Polishing Ratio 80% Tokkuri Small 850 (935) yen Large 1380 (1518) yen
Ishikawa Prefecture / Sake Degree +5.2 / Miyama Nishiki / Polishing Ratio 55% Tokkuri Small 880 (968) Yen Large 1420 (1562) Yen
Wakayama Prefecture / Sake Degree +2 / Yamada Nishiki / Rice Polishing Ratio 50% Tokkuri Small 920 (1012) yen Large 1480 (1628) yen
Ibaraki Prefecture / Sake Meter Value +18 / Hitachi Nishiki from Ibaraki Prefecture / Rice Polishing Ratio 55% Tokkuri Small 920 (1078) yen Large 1580 (1738) yen
Miyagi Prefecture / Sake Degree +11 / Kura no Hana / Rice Polishing Ratio 50% Tokkuri Small 980 (1078) Yen Large 1620 (1782) Yen
Hiroshima Prefecture / Sake Degree +2 / Omachi / Rice Polishing Ratio 50% Tokkuri Small 980 (1078) yen Large 1620 (1782) yen
• Oolong Tea • Green Tea • Jasmine Tea • Orange Juice • Grapefruit Juice
Medium (600g up) 1958 yen, Large (700g up) 2178 yen, Extra Large (800g up) 2508 yen, Super Extra Large (900g up) 2948 yen
The overflowing fat drips onto the charcoal, enveloping it in a fragrant smoke. This is the true essence of primitive grilling.
Fresh seasonal fish delivered directly from Shari Town in Hokkaido and Tateyama City in Chiba Prefecture. We carefully select the best fish of the day to prepare as sashimi, ensuring that you encounter new deliciousness with each visit. Please enjoy the freshness and flavor that our restaurant takes pride in.
• Daikon • Konnyaku • Hanpen • Quail Egg • Chikuwabu • Tied Shirataki • Homemade Satsuma Age • Tochio Age • Jitokko Tsukune • Kuruma Fu • Tako Hikinchaku +110 yen • Rolled Cabbage +220 yen • Beef Tongue +330 yen • Beef Tendon +418 yen (Note: Some ingredients may incur additional charges)
Konjac, quail eggs, daikon
Konjac, quail eggs, daikon, beef sinew, beef tongue
Enjoy the rich aroma, firm texture, and smooth finish of this fresh noodle.

