Denichi Suppon
すっぽん 田一
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A specialty restaurant where you can savor high-quality suppon cuisine
Punti consigliati
valutazione
Recensioni
fotografia
menù
The "suppon chawanmushi (suppon steamed egg custard with shark's fin)" is especially popular among women, and is served with brown rice rice rice balls cooked only with suppon broth. Dessert and after-meal tea are included.
We serve a variety of dishes such as hot pot, deep-fried suppon, steamed egg custard, salad, etc., using the best quality "Saga Hagakure Suppon" that the owner fell in love with, while lavishly incorporating seasonal delicacies. Appetizer: A dish using suppon meat or broth ■ Karaage: Suppon meat and shell with ponzu sauce and fillets ■ Mouthwash: Vinegared fresh laver from Lake Hamanako ■ Chawanmushi: Steamed egg custard with suppon soup and shark fin sauce ■ Liver sashimi salad: Suppon liver mixed with vegetables and served as salad ■ Nabe: Steamed egg custard with suppon broth and vegetables Nabe: one-pot dish with suppon (soft-shelled turtle) soup and chin broth ■Chopstick rest: seasonal dish ■Ojiya: brown rice rice rice porridge cooked with suppon soup ■Sweet: hand-baked iced monaka, black sesame ice cream and red bean paste ■Aromatic tea: special hojicha (roasted green tea) *The menu is subject to change according to the availability of items and other conditions. Please be forewarned in advance.
Each dish can be considered a main dish in this special course. We recommend this course without hesitation for those who want to fully enjoy our suppon cuisine. From deep-fried turtles to liver sashimi, nabe (hot pot), and rice gruel to finish off the meal, the ultimate in quality ingredients and suppon dishes. Chawanmushi (steamed egg custard) with shark's fin in suppon broth (an excellent dish that provides a double dose of collagen). Appetizer: A dish using suppon meat or soup ■ Karaage: Suppon meat and shell with ponzu sauce and fillet ■ Mouthwash: Vinegared fresh laver from Lake Hamanako ■ Chawanmushi: Chawanmushi with simmered shark's fin with suppon and shark's fin as a double collagen source ■ Liver sashimi: Suppon liver *liver, heart, intestine, white meat, fat, egg, and egg Liver, hearts, intestines, milt, fat, egg in shoyu (depending on the season), sesame oil salt, yuzu pepper, and shoyu ■Nabe: Interpolation of suppon soup and jaw soup in a large pot ■Chopstick rest: Seasonal boiled vegetables ■Ojiya: Brown rice rice ojiya cooked with suppon soup ■Sweet: Hand-baked iced monaka, black sesame ice cream and red bean paste ■Scented tea: Special Houjicha*Menus are subject to change depending on availability and other factors. Please be forewarned in advance.
This is a suppon nabe course using top-quality Saga "Hagakure suppon," which are raised in an environment closer to nature, with careful attention to breeding methods and feed. It is an excellent tonic and tasty dish that is easy to eat without any odor. This course can be reserved from 2 persons. Deep-fried suppon: Suppon meat and shell with ponzu sauce and fillets ■Mouth freshener: Vinegared fresh laver from Lake Hamanako ■Liver sashimi: Suppon liver *Liver, heart, intestines, milt, fat, egg in shoyu (depending on season), sesame oil salt, yuzu pepper, shoyu ■Nabe: Suppon soup and chinese chub mackerel broth served in a large pot ■Ojiya: A hot pot with a portion of suppon soup and a side dish of chinese chub mackerel broth Ojiya: brown rice rice ojiya cooked with suppon soup ■Sweet: hand-baked ice cream monaka, black sesame ice cream and red bean paste ■Aromatic tea: special hojicha (roasted green tea) *Menu is subject to change depending on availability and other conditions. Please be forewarned in advance.
This is a suppon nabe course using top-quality Saga "Hagakure suppon," which are raised in an environment closer to nature, with careful attention to breeding methods and feed. It is an excellent tonic and tasty dish that is easy to eat and has no odor. This course can be reserved from 2 persons.
We serve a variety of dishes such as hot pot, fried fish, steamed egg custard, salad, etc., using the highest quality "Saga Hagakure Suppon" that the owner fell in love with, while lavishly incorporating seasonal delicacies.
For those of you who have never tried suppon cuisine before, we are pleased to announce that we will be offering "deep-fried" and "boiled" suppon dishes. We will offer suppon dishes centering on "deep-fried" and "boiled" suppon. ■Karaage: Deep-fried suppon ■Ogoshiro: Vinegared Hamanako fresh nori seaweed ■Nabe: Suppon soup and chinese chitterlings in a pot for each person ■Ojiya: Brown rice ojiya cooked with suppon soup ■Sweet: Hand-baked ice cream monaka, black sesame ice cream and red bean paste ■Aromatic tea: Special hoji tea
A pale ale with a refreshing citrus-like aroma, using some rare Japanese hops, featuring a pleasant high-quality bitterness and a crisp aftertaste.
By increasing the amount of hops steeped for 7 days, we achieve a more vibrant aroma while pursuing a gentle bitterness that is not too overpowering.
A mixture of beer and tomato juice, with a low alcohol content that reduces the bitterness of the beer.
Uses single malt from Scotland and pure underground water from the Yoro Mountains as brewing water.
The flavor and aroma inherit the lineage of 'Tominohouzann', being soft, clean, and elegant.
The natural aroma and flavor of barley are maximally extracted through atmospheric distillation.
The deep flavor of sweet potatoes and the exquisite taste of mellow sweetness.
The aroma of young raw spirit made from sweet potatoes harmonizes exquisitely with the aroma of increased acidity from aging.
Refreshing and delicious with the unique bitterness and acidity of sudachi.
A genuine matcha liquor that is unsweetened and non-carbonated, with a non-sweet flavor.
By using soy milk instead of milk in matcha latte, you can intake a lot of saponins.
(On the rocks or with soda) A high-extract plum wine made with a generous amount of plums from Okumusashi, extracted with fruit sugar.
(On the rocks or with soda) Rich aroma, with a perfect balance of the sweetness of apple and the sweetness and acidity of umeshu when tasted.
(On the rocks or with soda) The base sake is junmai sake. Notable for its acidity and sweetness. *[Hay fever] countermeasure is also gaining attention! It is made with the juice and peel of jabara, based on sake.
Okunomatsu Junmai Daiginjo (Fukushima) Sparkling ※ Optimal dry taste, 290ml for easy drinking
Kinryu Junmai Ginjo (Miyagi) - Starts with a gentle junmai aroma and finishes with a crisp, dry taste.
Suehiro Yamahai Junmai (Fukushima) - A slightly dry flavor with a refined aroma and the umami of rice.
Rokumei Junmai Ginjo 100% Omachi (Nara) *Starts with a floral gin aroma, followed by a solid rice flavor characteristic of Omachi.
Harushika Super Dry Junmai (Nara) *Natural aroma, light mouthfeel, sharp finish, and deep umami that spreads
A well-balanced flavor with herbal and citrus aromas, and refreshing acidity and fruitiness reminiscent of lime, all harmoniously integrated. From the Languedoc region of France, 150ml.
A juicy flavor with a pleasant volume accompanied by refreshing aromas of violet and dried herbs, from the Languedoc region of France, 150ml
A refined taste where the aromas of white peach, tropical fruits, and flowers beautifully blend together, from Sicily, Italy, 750ml
A rich and attractive Pinot Noir with spicy aromas, featuring ripe berries, a hint of vanilla, and toasty notes. Germany, Baden 750ml
With fine bubbles and an elegant bouquet, it has aromas reminiscent of white peach and apple honey. On the palate, it is supple and soft, with a perfect balance of acidity and richness that showcases the high quality of the grapes. France, Champagne region, 750ml
Aromatic Hojicha
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