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Kurabito Kushi Nenohi Nagoya Ekimae Ten
蔵人厨 ねのひ 名古屋駅前店 / Kuroudo Kuriya Nenohi Nagoya Station Front
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A blissful time woven from tradition and innovation
Punti consigliati
valutazione
Japan Valutazioni degli utenti3.62(2risultati)Recensioni
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menù
The story of the course begins with the appetizer. The course continues with such delicacies as four kinds of natural sashimi from Tinzori, tempura of tiger prawns and conger eel, and the treasure of Gifu, Hida beef lava-roasted using only A5 grade mare's beef. The 12-course "Kitchen Man" menu for 11,000 yen offers the best of all worlds, including celebratory rice with sea bream cooked in a glazed Iga-yaki earthenware pot, and an epilogue of black bean pannacotta and seasonal ice cream.
Mino Kenton," pork rich in vitamin E, is steamed with 10 kinds of seasonal vegetables. The main dish is supported by a variety of gorgeous supporting dishes such as sashimi and grilled dishes, all of which are of such high quality that it would not be an exaggeration to say they are the main course.
The soybean miso is matured for two years in a wooden vat using soybean malt, then grinded and blended by the chef to suit the ingredients. Rather than baking or simmering the ingredients as they are, the flavor of the ingredients and the flavor of the seasoning are combined by marinating them in the seasoning, resulting in a gentle finish. The evening course [feast set] is 9 dishes for 6,380 yen, including the main course using miso, sake lees, and soy sauce, 4 kinds of natural sashimi, and mackerel simmered in miso.
The story of a course begins with an appetizer. Four kinds of natural sashimi, seasonal grilled and deep-fried dishes are served one by one. The evening course [Nenohi] is a 10-course meal for 8,250 yen that plays out an extraordinary moment, including the celebratory rice with sea bream cooked in a glazed Iga-yaki earthenware pot, and the epilogue dessert.
A new afternoon begins with an appetizer. The nine dishes of Kuriya, including three kinds of natural sashimi, grilled dishes such as grilled fish with sake lees and tofu dengaku, celebratory rice with sea bream cooked in a glazed Iga-yaki earthenware pot with the sea bream still inside, epilogue pannacotta with black beans and seasonal ice cream, are a culinary expression of the best of all worlds. Please enjoy this dish with your loved ones. Kuranin Kuriya Nenohi Nagoya Ekimae Branch is located on the 4th floor of Midland Square, a minute walk from Nagoya Station, and is fully equipped with high-quality private rooms suitable for formal occasions and business entertainment. Please feel free to visit us just for a preview of our restaurant.
In the old days, each brewer used to be served with a boxed meal. We have prepared this boxed meal as a modern celebratory meal. The eight-course "Hakozen" menu at Konojimatsu includes two boxes that have been likened to modern-day Tamatebako (gift boxes) and Temari sushi. Kuranin Kuru Nenohi Nagoya Ekimae Branch is located on the 4th floor of Midland Square, a minute walk from Nagoya Station, and is fully equipped with high-quality private rooms suitable for formal occasions and business entertainment. Please feel free to visit us just for a preview of our restaurant.
At 'Kurabito Chuu Neno Hi', we use tin sake utensils to ensure that you can enjoy Japanese sake deliciously. Tin has the property of maintaining a constant temperature for the sake inside and removing any off-flavors. It keeps the sake at a delicious temperature while it is at your table.
Drinking water while enjoying alcohol is gentle on the body and enhances the taste of both the alcohol and the side dishes. Our shop offers 'Echizen Natural Water', sourced from the mountains of Echizen, with a hardness of 16, featuring a smooth and mild drinking experience.
Using sake brewing suitable rice, Yamada Nishiki, polished to 35%. Brewed with the pure water of Mount Mitake, this sake is pressed three times in one winter. The limited edition raw sake Kinmon Konohi can only be enjoyed at Kurabito Kitchen. Please enjoy the deep flavor with rich body, carefully polished by the Kurabito of Morita, a sake brewery in Owari Mikawa, Aichi Prefecture. [Polishing Ratio: 35% / Production Area: Aichi Prefecture]
Brewed with a 350-year-long tradition inherited from the Owari region, Kozugaya village. It has a dry and refreshing mouthfeel, with a deep flavor that has a satisfying richness. Production area: Aichi Prefecture.
Using the excellent sake brewing rice 'Yamada Nishiki', polished to 60% or less for both koji rice and brewing rice, this ginjo sake is crafted with a commitment to handwork and slow fermentation. You can enjoy its floral aroma, refreshing mouthfeel, and mellow aftertaste. [Production Area: Aichi Prefecture]
This is a ginjō sake that expresses the heart of the Japanese who love nature with a simple yet elegant name and label. It features a faint floral aroma, a soft mouthfeel, and a refreshing finish. Production area: Aichi Prefecture.
A special honjozo sake that embodies traditional brewing techniques. Brewed with a 350-year-long tradition inherited from the Owari region, Kozugaya. It features a rich yet refreshing aftertaste. Production area: Aichi Prefecture.
This is a junmai daiginjo genshu made using excellent sake brewing rice 'Yamada Nishiki' and 'Gohyakumangoku'. It features a rich aroma and the deep flavor and solid body characteristic of genshu. The label features the handwritten characters of the 15th generation head of the family, Morita Kyuzaemon (the late Akio Morita, honorary chairman of SONY). [Production area: Aichi Prefecture]
Using the excellent sake rice 'Yamada Nishiki', it was carefully brewed with the natural water from 'Kiso Ontake Mountain' suitable for ginjo brewing. The sake, brewed slowly at low temperatures, has an elegant and gorgeous aroma, with a rich flavor that fully contains the umami of the rice. [Production Area: Aichi Prefecture]
Flavor of barrel aging. A technique sealed with the evolution of craftsmanship over time. Looking to the next generation, we return to the roots of sake brewing. This is a refined junmai ginjo sake polished to 58%, with the unique character of the barrel's wood flavor gently wafting through. Production area: Aichi Prefecture.
This sake, characterized by the traditional taste of Aichi Prefecture known as 'rich and flavorful', is brewed with carefully selected ingredients. It pairs well with Haccho miso, tamari, and is a beloved flavor among the locals. [Production Area: Aichi Prefecture]
This is a Junmai Ginjo sake made using Aichi Prefecture's sake-brewing rice 'Yume Ginga'. It is unfiltered to retain the umami derived from the rice. It features a gentle aroma and a deep flavor characteristic of Junmai. It pairs well with relatively rich-flavored dishes. Limited quantity product. [Production area: Aichi Prefecture]
A technique passed down from the Owari region. This junmai sake represents the essence of Nenohi, nurtured alongside local cuisine. It is a junmai sake brewed with traditional techniques that fully captures the original deliciousness of junmai sake, offering a rich flavor and a clean finish, characterized as a high-concentration, rich, and dry type of junmai sake. Production area: Aichi Prefecture.
This is a top-quality daiginjo sake brewed using the excellent sake rice 'Yamada Nishiki', polished to 40% or less for both the koji rice and the main rice, and carefully brewed over a long period at low temperatures, employing the best techniques in every step of the process. You can enjoy the elegant aroma that is only permitted for daiginjo, along with a light and refreshing finish. (80ml per cup / 180ml per serving / 500ml bottle) [Production area: Aichi Prefecture]
Morita's junmai sake, which has been nurtured alongside the rich flavors of Chita Peninsula's local cuisine, offers a full-bodied and satisfying taste. The brewing water is sourced from the natural water of Mount Ontake in Kiso. The flavor, which fully brings out the umami of the rice, pairs well with rich dishes and enhances the dining experience as a food sake. It presents different characteristics depending on the temperature, whether served chilled, at room temperature, or warmed. [Production Area: Aichi Prefecture]
This pure rice sake, brewed with Hasegawa spring water, uses plenty of the brand strawberry 'Bijin Hime' from Okuda Farm, including the fruit flesh.
Crisp drinking experience.
Brewed with Yamada Nishiki.
Gently squeezed hassaku juice mixed with soda.
Added honey to the refreshing yuzu.
Rich pomegranate juice mixed with soda.
This is a local beer with a deep richness and satisfying taste, blending the flavors of malt and red miso.
Each ingredient is carefully selected and aged luxuriously over time, creating a flavor that evokes a sense of sophistication, 'Asahi Premium Draft Beer Jukusen'. Please savor this adult-flavored beer that offers a deep taste and exquisite aroma.
Other options: Lemon, Umeboshi each / Ice / Hot water / Mineral water 500ml
This is pomegranate juice, which has been regarded as a food of beauty since ancient times.
Gently squeezed to avoid bitterness and astringency from the skin and pith.
Only the stems of the tea leaves have been lightly and uniformly roasted. Enjoy the unique roasted aroma and refreshing taste.
The spiciness of ginger becomes addictive.
Please enjoy the refreshing taste of hassaku.
This is a health drink rich in citric acid and amino acids made by pressing the moromi called 'kashije' that remains after distilling Okinawa's specialty, awamori.
The first bonito, which swims north along the Kuroshio current, is smoked with straw to enhance its aroma. Please enjoy it with fresh vegetables and homemade ponzu sauce.
Please enjoy the lightly cooked fresh onions from Awaji Island with a wasabi pickle made with Morita's sake lees and wasabi leaves.
Crisp-fried shiraou and the freshness of mitsuba used generously.
Grilled over charcoal with the flavor of bonito broth. French unsalted fermented butter from Brittany adds richness and depth.
Slowly simmered until the bonito broth becomes thick, finished with butter.
Please enjoy the juicy flavor of Mino Kenton.
Grilled whole pods over charcoal to lock in the flavor.
Please enjoy the rich flavor of the fat that spreads gently in your mouth, made with Mino Kenton, which is high in vitamins B and E. *The vegetables used may differ from the photo depending on the season.
It is topped with salted kelp and freshly shaved bonito flakes, accented with fragrant peanut oil.
Using 'grape seed oil' extracted from wine grapes, rich in vitamin E, to enhance the sweetness of the tomatoes.
A superb dish simmered in special miso from Kuramoto Morita, featuring daikon, konjac, egg, square wheat gluten, grilled tofu, and pork belly.
Enjoy pork belly, shoulder loin, shishito peppers, onions, lotus root, and eggplant with two types of special miso.
This has been marinated in sake lees pressed by the brewers this year. Please enjoy the aroma of ginjō.
Fresh cucumbers served with refreshing wasabi pickles.
We blended in the original sake of Daiginjo to create a refreshing liver spread. Please enjoy it as an appetizer spread on bread.
Cut into large pieces and grilled until fluffy.
The seasonings from Morita's storehouse are concentrated with the chef's special blend for enhanced flavor. Grilling over charcoal further enhances the taste. - Chef's special grilled tsukune (served with onsen egg) - Mino Kento grilled with junmai sake lees - Mikawa red chicken with pork and green onion - Mikawa red chicken wings - Mikawa red chicken grilled with miso marinade. *The photo is an example.
Carefully simmered domestic wagyu beef.
Thick meat with tender tips, very satisfying to eat.
Boil the thick asparagus and chill it thoroughly.
We cooked okara with seven types of ingredients (onion, shiitake mushroom, shirataki, ginkgo, carrot, burdock, and duck meat).
Blanched greens, large kinpira, simmered taro
Please enjoy the chunky potatoes.
All items are prepared with natural ingredients.
This is an example photo.
This is an example photo.
The skin is grilled to a crisp and the seasonal fish is flavored with straw, served with plenty of aromatic vegetables.
Natural hot item. Limited quantity available.
Natural product. Limited quantity available.
Please enjoy the rich flavor of Mino's flavorful eggs, which are high in vitamin B.
Mikawa produced. Fukuyutaka soybeans are concentrated in flavor.
Soft and juicy Mikawa red chicken grilled to a crisp over charcoal.
Please enjoy a generous wrap of 10 seasonal vegetables with meat, served with homemade ponzu for a refreshing taste. Ingredients include winter melon, Awaji onion, eggplant, mizuna, bell pepper, okra, snap peas, and corn. Suitable for 2 to 3 people.
Combined with boiled egg and daikon.
Please enjoy the fluffy potatoes and onions that are full of the delicious flavor of the meat. For 2 to 3 people.
The rare cuts of Hida beef are grilled over charcoal and finished on top of Fuji lava rock. You can choose your preferred doneness: tataki, rare, or medium. Enjoy the unique flavor of the fat in Hida beef.
Not only is the size impressive, but it melts in your mouth.
In early spring, the kurabito celebrates the end of the cold preparation and gives thanks to the gods. In this spirit, we have cooked the tai in its whole form in an Iga-yaki clay pot, bringing out its luster.
Tai fish, marinated with kombu to enhance its umami, is mixed with sesame sauce and served over warm rice. First, enjoy a bite as is, then pour hojicha tea over it and enjoy it as chazuke.
Shiba An (Marushin Seifun)
Miso, Soy Sauce
To absorb abundant minerals from the clear waters of the Nagara River, no unnecessary fertilizers are used. Please enjoy the rich flavor that is condensed and chewy.
Finished like a confection. French Echire fermented butter and mandarin honey provide richness and freshness.
A collaboration of anpo persimmon that resembles jelly and cream cheese.
Carefully cooked Dainagon beans from Tokachi, prepared in a rustic style to blend well with milk ice cream. Please enjoy it sandwiched between crispy monaka made from rice flour.
Spring... Mugwort Summer... Watermelon Autumn... Honey Winter... Dried Persimmon
Sudachi enhances the umami of the sake lees, leaving a refreshing aftertaste.
The creamy texture is enhanced by the texture of black beans.
This is coffee certified by the Rainforest Alliance, which is gentle on the Earth and humanity. A nicely roasted coffee pairs well after drinks and meals.
This year, the sake lees pressed by the brewers (using ginjo sake lees produced during the sake brewing process at Morita's brewery) has been marinated with seasonal fish caught at the local fishing port and grilled to a crisp over charcoal. Please try the sake lees grilled fish, which is fragrant and rich in umami. [Traditional Technique Ginjo Sake Lees] Ginjo sake lees pressed twice in one winter. It is rare and not available in the market.
Please enjoy the rich flavor and sweetness of the packed crab.
The flavor of Hida beef made only from A5 rank heifers, combined with the rich umami of Morita's tamari, is outstanding.
The fresh anago (conger eel) is sourced every morning from the local fishing port and is cooked immediately, resulting in an astonishingly fluffy texture. It melts in your mouth.
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