Denya Gochisou
でんや 御馳走
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A hidden izakaya where you can enjoy sake and obanzai
valutazione
Japan Valutazioni degli utenti3.17(1risultati)Recensioni
menù
The course is a five-course meal that is healthful and healthy, centering on "Obanzai", "fresh fish directly from the production area", and "homemade". The five-course menu is healthy and healthy, with no additives or chemical additives. You can enjoy a good balance of fish, meat, and vegetables. Reservations are accepted from 1 person. We can also be reserved for private parties of 6 or more people. We are happy to discuss course details with you.
The course is a six-course meal that is healthful and healthy, centering on "Obanzai", "fresh fish directly sent from the production area", and "homemade". The six-course menu is additive-free and healthful. You can enjoy a good balance of fish, meat, and vegetables. Reservations are accepted from 1 person. We can also be reserved for private parties of 6 or more people. We are happy to discuss course details with you.
This dish features lightly smoked horse thigh meat, finished with garlic and spicy miso. It is perfect for vitality for tomorrow.
Using horse tendon from Kumamoto Prefecture, it is braised sweet and spicy together with konjac. Enjoy the different texture compared to beef tendon and pork tendon.
It consists of a combination of lean meat and fatty meat. The red and white colors are appetizing. Please enjoy it with spicy miso or dipping soy sauce.
This is a combination of lean meat, fatty meat, and collar meat. Please enjoy it with spicy miso or dipping soy sauce.
This is the fatty part of the neck. The flavor of the fat is explosive. Please enjoy it with spicy miso or dipping soy sauce.
This is a cut with fat on both sides of the outer part of the belly. The chewy texture enhances the flavor. Please enjoy it with spicy miso or dipping soy sauce.
This is a dish made with red lean meat from the shoulder and thigh. Please enjoy it with spicy miso or dipping soy sauce.
Shredded burdock and carrots are finished in a spicy way to serve as a snack with sake.
Pork with skin is simmered for 2 hours to achieve tenderness.
This is a potato salad with the theme of 'Adding Texture to Potato Salad!' featuring nuts like peanuts and almonds, with the ingredients changing every week.
Uonohana is combined with yam to create a moist texture without any dryness.
This is the taste of mother's cooking! Highly recommended by Denya.
A dish made by marinating crispy fried baby horse mackerel in homemade nanban vinegar, perfect as a side dish for sake.
Carefully cooked high-nutrition dried daikon.
Eggplant, which pairs well with oil, cut into bite-sized pieces and soaked in a special dashi soy sauce, is a recommended dish for eggplant lovers.
This is a vinegar dish made with fine mozuku from Okinawa Prefecture.
A salad made with plenty of homemade salted koji! After all, health starts from the gut!
Thick tofu made after receiving the order! It may take a little time, but you can enjoy the original deliciousness of the thick tofu.
A classic flavor seasoned with soy sauce, garlic, and ginger!
Tempura made with sliced tomatoes, please eat it with fragrant salt. Once you try it, you'll be hooked. Please try it, even if you think it's a trick.
The freshness of the red ginger eliminates the guilt of eating fried food.
Reproducing the Oita specialty chicken tempura! It is chicken tempura seasoned with a soy sauce base.
You can eat it like a snack, popping it in your mouth.
We marinated 250g of chicken thigh in our homemade sauce and grilled it. Cooking time takes about 20 minutes.
The duck thigh meat was marinated in sauce and finished over 40 minutes.
Grilled pork loin marinated in homemade Saikyo miso.
This is a motsuni made with red miso and flavored with garlic.
This is shrimp chili made with original chili sauce. It is recommended for those who like spicy shrimp chili.
The well-known Giant Corn! You can keep munching on it forever.
The spicy walnut miso is perfect as a side dish for sake.
Authentic kaktugi pickled in kimchi seasoning that I learned while working in Korea
This is spicy lotus root that I made myself because I love it so much.
This is a special oil pickle marinated in a blend of four types of oil, salt, garlic, and chili peppers. The contents change each time.
This is a mackerel sushi roll made by opening the cured mackerel and wrapping it with rice.
Grilled rice ball with the fragrant aroma of soy sauce and the rich flavor of bonito broth.
How about a curry with a kick of spices and heat to finish? We also accept orders without rice. You can choose between Rikyuu style and Nanbu style.
This is a soup made abundantly with fish scraps.
How about a classic pork soup with plenty of ingredients at the end?
This is a highball made with Junmai sake aged for 4 years from Bunpuku in Tatebayashi, Gunma Prefecture, mixed with strong carbonated water. It is a glass that conveys a sense of aging.
This is a sake highball with homemade dried plums (using Nanko plums) added to create a plum sour flavor.
This is a highball made with Yuki no Basho, a Yamahai Junmai from Yurihonjo City, Akita Prefecture, mixed with strong carbonated water. It has a good balance of sweetness and is recommended for those who are not fond of sake.
We have four types of enzyme juice made with lemon, apple, banana, and grapefruit, as well as one type made with seasonal fruits. We also accept MIX orders.
We have four types of enzyme juices made from lemon, apple, banana, and grapefruit, as well as one type made from seasonal fruits. We also accept MIX requests.
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