Shuko Iori
酒肴 庵
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
A renowned Japanese restaurant that makes the most of Okinawan ingredients
valutazione
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The soup made from Agu pork is light and easy to eat. It is designed to enhance the flavor of the meat, making it easy to enjoy by itself.
The seasoned tuna wrapped in daikon provides a crunchy texture and rich flavor. Served with a jelly made from three types of vinegar and egg yolk vinegar.
Honbu beef, which asserts its flavor firmly with a light eating sensation. Seasoned with salt and pepper, grilled on an iron plate, and served with wasabi, salt, black pepper, shikuwasa, and soy sauce for your preference.
Carefully selected ingredients are sourced from outside of Okinawa. Fresh and plump clams are used, along with mountain vegetables from Akita and Aomori prefectures.
The soup made from Agu pork is light and easy to eat. It is designed to enhance the flavor of the meat, making it easy to enjoy as is.
The soup made from Agu pork is light and easy to eat. It is designed to enhance the flavor of the meat, making it easy to enjoy as is.
Tuna seasoned and wrapped in daikon for a crunchy texture and rich flavor. Served with a combination of sanbai vinegar jelly and egg yolk vinegar.
Honbu beef, which asserts its flavor with a light eating sensation. Seasoned with salt and pepper, grilled on an iron plate, and served with wasabi, salt, black pepper, shikuwasa, and soy sauce for your preference.
Carefully selected ingredients are sourced from outside of Okinawa. Fresh and meaty clams are used with mountain vegetables from Akita and Aomori for this dish.
The soup made from Agu pork is light and easy to eat. It is designed to enhance the flavor of the meat, making it easy to enjoy as is.
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