Shunsai Shungyo Irodori
旬彩旬魚 彩り
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A Japanese restaurant where you can enjoy seasonal flavors and a variety of sake
Punti consigliati
valutazione
Recensioni
menù
This dish is made by cutting the legs and body of dried squid and marinating them in sake lees that have been diluted with sake for a week. Inspired by Nara-zuke, this item releases a rich aroma when lightly grilled, and offers a soft texture to enjoy.
This is a proud dish of the owner, made by carefully preparing bonito dashi and adding fresh eggs before grilling. Since dashi is added just until the eggs are about to set, it has a rich flavor and gentle taste. Let's enjoy it hot with grated daikon on top. Small 480 yen / Large 650 yen
Small / 480 yen Large / 650 yen
(October to April)
The tail meat of the tuna is cut into about 3cm thick slices and steamed in a frying pan. By cooking it just right, the sinewy parts become melt-in-your-mouth tender, while the meat remains fluffy and soft. Enjoying it with melted butter creates an exceptional flavor.
Plum, Salmon, Spicy Cod Roe
Plum, Salmon, Seaweed
Asahi Super Dry, Kirin Ichiban Shibori, Sapporo Lager Red Star

