.jpg?format=webp)
.jpeg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpeg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
Yoshiubai Ningyocho Honten
よし梅 人形町本店
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
A long-established restaurant where you can experience the beauty of old Japan
valutazione
Japan Valutazioni degli utenti3.59(1risultati)Recensioni
fotografia
menù
Casual course with nabe as the main dish. A la carte additions are also available. You can choose one of the following nabe dishes: Negima nabe (Edo specialty), duck nabe, or oyster nabe (available only in winter). The nabe will be prepared at your table and served to you.
This course includes seasonal dishes such as appetizers and tempura of Edo fish, as well as nabe (hot pot). You can choose one of the following nabe dishes: Negima nabe (an Edo specialty), duck nabe, or oyster nabe (available only in winter). The nabe will be prepared by the chef and shared with you.
To enjoy Edo's specialty Negima even during the hot season, it is served in a bowl. Other dishes are also standard dishes, such as horse mackerel with nambanzuke and saikyo zuke. A casual taste of Edo.
This course is prepared in a bowl so that you can enjoy Edo's specialty Negima even during the hot season. You can also enjoy the seasonal delicacies such as seasonal appetizers, tempura of Edo fish, grilled dishes, and simmered dishes with your eyes.
A beautifully arranged dish featuring about six types of seasonal fish.
A traditional Edo-style hot pot made with a light bonito broth, vegetables such as green onions, and finished with fatty tuna. Priced at 5000 yen per serving, available for two servings or more.
A hot pot made with vegetables and duck cooked in bonito broth. It warms you up during the cold season. Priced at 5000 yen per serving, available for two servings or more.
A flavorful grilled dish marinated in a special miso based on Saikyo miso.
Eel skewered in a pattern resembling a 'kurikara' and grilled with salt
It is fried crispy so that you can eat the head and bones as well.
Deep-fried whole conger eel from Edo
A popular item as a souvenir. It consists of small horse mackerel that has been deep-fried and pickled.
It is lightly salted and grilled, making it a refreshing dish that pairs well with sake, enjoyed with yuzu or wasabi.
Kirin Ichiban Shibori
Tsurunokawa
300ml
300ml
720ml
720ml Brewed in 1999
720ml
720ml
720ml
720ml
Bottle 720ml
Bottle 200ml
Half bottle (white, dry)
Half bottle (red, medium body)
(White, Dry)
(White, Dry)
(Red, Medium Body)
(Red, Full-bodied)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)