Washoku Makotaro
和食 まこたろう
| L | M | M | G | V | S | D |
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8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
valutazione
Recensioni
menù
We offer dishes using "seasonal" ingredients so that our guests can experience the flavors of the four seasons as they are, We offer dishes using "seasonal" ingredients. We do not overwork the ingredients, but draw out their original flavor to create a Japanese course. We use the freshest ingredients from all over Japan and prepare them with skill and sincerity. We hope you will enjoy our dishes, which are richly decorated with seasonal ingredients! The menu changes monthly, so you can enjoy it every month!
Each dish is prepared with seasonal ingredients and carefully paired with sake that enhances the flavor of the dish. From Kyoto's locally brewed sake to rare limited edition sake, Sake Master Makotaro carefully selects sake to match the season and cuisine. Enjoy the harmony of flavors created by aroma, temperature, and aftertaste with all five senses. This course is sure to satisfy everyone from beginners to sake connoisseurs.
Salted marinated raw shrimp, grilled Spanish mackerel, vinegar miso, yuba, salmon roe, soy sauce koji ginjo daiginjo (fragrant and refreshing type). Served with Senkin cold sake (around 5-10°C) to enhance the aroma. Starting with a fragrant sake tightens the initial impression. The sake 'Senkin', which is so modern that it is labeled as 'modern', plays a role in raising expectations for today's course at Washoku Makotaro. Sake cup, Tokkuri.
Red sea bream, sesame soy sauce, sesame, and kinome. The delicacy of the Phoenix Shikishima bream is enveloped by sesame soy sauce, while the sharpness of the Phoenix Shikishima enhances its umami. The acidity of the sake creates a three-dimensional aftertaste, achieving a level of perfection akin to white wine and fish dishes. A pairing that showcases Japanese characteristics through the layering of flavors rather than relying on aroma. Sake cup and tokkuri.
Sweetfish grilled with matsutake mushrooms, served with a two-color sauce of chrysanthemum and pure rice ginjo (refreshing type). Paired with Mitsui no Kotobuki cold sake, which has a slightly lighter acidity to enhance the dish. Sake cup and tokkuri.
Hamo tempura, sea urchin, plum crystal, Hon wasabi, Junmai sake of Yamahai, Junmai sake of Nakaguchi. Served chilled at 12 to 14 degrees, or warm, it is delicious. Chilled (12-14°C): Enhances the aroma of plum crystal and wasabi, emphasizing freshness. Warm (around 40°C): Expands the umami of sea urchin and hamo, increasing the overall harmony. This dish, with its many layers of flavor, is skillfully brought together by Bunfuku from a slightly reserved position. The sake does not dominate but acts as a 'finishing touch' to maintain the overall quality. When warmed, the umami spreads, and when chilled, the aroma stands out, creating an intelligent pairing. Sake cup, Tokkuri.
Shine Muscat, fresh ham, and yogurt espuma create a refreshing reset, combined with carbonated Japanese black tea soda. The delicate layers of fruity lactic acid flavor serve as a palate cleanser, while the transparency of the black tea soda brings it all together. The astringency of the tea functions as 'Japanese tannin,' effectively extending the aroma of the muscat. Served in a small glass.
Black Wagyu steak, green onion miso, fresh pepper, rock salt, Hon-Mountain wasabi premium sake / sweet old sake / aged sake {brand} Ine Mankai chilled to room temperature. The meat dish has a lingering richness and depth from the sake. Served in a Burgundy wine glass to enhance the aromatic layers. The aged aroma of green onion miso and the umami of Wagyu combine with the sweetness of Ine Mankai, while the acidity refines the finish. Fresh pepper and Hon-Mountain wasabi provide a refreshing vertical axis, leaving a sharpness amidst the richness. Burgundy
Clay pot rice (Niigata Prefecture Koshihikari), yuzu pepper mentaiko, egg yolk pickled in white miso, bettara-zuke, nameko mushroom miso soup served with firm rice and accompanied by tea (brand) Kyoto Bancha teacup
Sake lees baked cheesecake, vanilla ice cream, matcha powder, junmai daiginjo aged sake / old sake / yamahai junmai (full-bodied type) served in a red wine glass from Kozaemon TOKI. This rich dessert of 'fermentation + dairy + sweetness + aroma' is thoroughly enveloped in the aged fragrance of Kozaemon TOKI and lightly tightened with the aroma of matcha. It is served chilled, but as time passes, the temperature gradually rises, finishing with a 'mellow' texture. Piccolo glass.
Refreshing sake, one cup, light and dry
Refreshing sake, one cup, light and dry
Aromatic sake, one cup, sweet flavor
Aromatic sake, one cup, sweet flavor
Aromatic sake, one cup, sweet flavor
Aromatic Sake One Cup Sweet
Rich wine, one cup, full-bodied
Rich sake, one cup, full-bodied
Rich sake one cup, full-bodied
Rich sake, one cup, full-bodied
A cup of aged sake, rich and sweet
One cup of aged sake, rich and sweet
White - Glass... 1,200 yen - Bottle... 7,800 yen
Red - Glass... 1,200 yen - Bottle... 7,800 yen
White Bottle
Red Bottle
Rosé Bottle
Orange Bottle
No sweetness
No sweetness
No sweetness
A little sweetness
No sweetness
(On the rocks, soda, water, hot water) with sweetness
(On the rocks, soda mix, water mix, hot water mix) Sweetness present
No sweetness
No sweetness
A little sweetness
A little sweetness
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