Kamiya Sakaba
カミヤ酒場
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A hidden izakaya for sake lovers
Punti consigliati
valutazione
Recensioni
menù
Over 80 kinds of carefully selected Japanese Sake. 2 hours
Over 100 kinds of carefully selected Japanese Sake. 2 hours
Our specialty! This is a very satisfying and economical course that includes assorted sashimi of fresh fish directly from the fishing port and all-you-can-drink sake (30 kinds of sake)! For those who don't like Sake Beer, sours, highballs, soft drinks, and shochu are also available!
Our specialty! This is a highly satisfying course that includes assorted sashimi of fresh fish directly from the fishing port and 80 kinds of all-you-can-drink sake! Premium all-you-can-drink option is available for an additional 2,000 yen. For those who do not like Sake Beer, sours, highballs, soft drinks, shochu, fruit wine, etc. are also available!
Our specialty! This is a highly satisfying course that includes assorted sashimi of fresh fish directly from the fishing port and 80 kinds of all-you-can-drink sake! Premium all-you-can-drink option is available for an additional 2,000 yen. For those who do not like Sake Beer, sours, highballs, soft drinks, shochu, fruit wine, etc. are also available!
Seasonal fish such as tuna, swordfish, red snapper, Spanish mackerel, rockfish, bonito, sea bream, grouper, yellowtail, and horse mackerel.
Large pieces of kombu with eggs, the crispy and poppy texture is irresistible!!
Fresh horse mackerel for sashimi, delivered directly from the fishing port, is filleted every morning and coated with breadcrumbs, resulting in an incredibly fluffy and juicy texture!!
Vibrant four types of potatoes: Shadow Queen, Northern Ruby, Andes Red, Destroyer
Using the king of squid, the bigfin reef squid, unlike dried squid, it has a good texture, strong sweetness, and rich umami, truly the king's salted squid!!
Luxurious salted fish made by marinating fatty Atlantic salmon with salmon roe in salt koji
Using popular fish such as horse mackerel, bonito, oysters, and yellowtail, prepared with various types of miso.
We have dried the whole squid filled with plenty of liver! Perfect for rich-tasting sake and hot sake!
Kumamoto specialty, tofu marinated in miso for a long time becomes smooth like cream cheese. Perfect as a side dish for sake!
It is wrapped with plenty of French cream cheese around the peeled Iburi Gakko!
Not the usual soy sauce pickled, but real pickled while still alive on the boat. The texture is different!
A potato salad mixed with sweet and spicy stir-fried ground meat that becomes addictive!
No explanation needed!
Homemade soy sauce koji using tamari soy sauce
Seasonal vegetables are made into pickles. Zha Cai, Korin Ki, Green Papaya, Beets, Mountain Burdock, Eggplant, Daikon, and more.
This is actually the first time in history that it is airlifted fresh from Norway!! Since it is not frozen, there is no odor and it is full of fat, truly a top-quality cut!!
You probably haven't seen my favorite way to eat anago, have you?
The freshness of Hokka that can be eaten as sashimi is opened in the store and dried overnight. This fluffy and juicy flavor cannot be experienced with ready-made products!!
You can drink all the Japanese sake in the refrigerator except for the hidden sake.
Premium sake such as Juyondai, Aramasa, and Ikko will be served one cup at a time.
Fukushima Prefecture
Yamagata Prefecture
Nagano Prefecture
Iwate Prefecture
Aomori Prefecture
Akita Prefecture
Niigata Prefecture
Fukui Prefecture
Chiba Prefecture
Yamaguchi Prefecture
Saga Prefecture
Kagoshima Prefecture
Fukuoka Prefecture
Kagawa
Miyagi Prefecture
Aichi Prefecture
Toyama Prefecture
Gunma Prefecture
Tochigi Prefecture
Ibaraki Prefecture
Shimane Prefecture
Hiroshima Prefecture
Osaka Prefecture
Wakayama Prefecture
Nara Prefecture
Mie Prefecture
Saitama Prefecture
Shizuoka Prefecture
Shiga Prefecture
Kyoto Prefecture
Kochi Prefecture
Refreshing with a not sweet sharp taste
Lychee flavor
Apple flavor
