세이키치 이마이즈미텐
成吉 今泉店 / Seikichi Imaizumi
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
닭꼬치의 명점 '세이키'
평가
일본사용자 평가3.23(1건)리뷰
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(※The photo is for three servings.)
※All prices are excluding tax. ※A small appetizer (kobachi) is charged at 300 yen per person. ※Takeout is also available!
Served with miso paste on easy-to-eat cut cucumbers.
A specialty of Seiji! Crispy chicken skin. Popular No.1!
It is characterized by a crunchy texture.
The fluffy liver is very popular!
Chicken thigh meat. It is also called torimi. It is a common type of yakitori.
When it comes to yakitori in Hakata, this is it! Pork belly.
We finish the rose with a special kimchi sauce.
Finished with a special miso sauce made from roses.
Pork sagari marinated in miso.
The tail of the local chicken. It has a firm texture.
Skewered hormone. The chewy texture is irresistible!
Plum Flavor
Belly Slice
Finished with a special miso sauce in a dengaku style.
Crispy on the outside, melt-in-your-mouth on the inside, it's a masterpiece!
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※It takes about 20 minutes to cook. Please be aware of this in advance. ※It is finished with soy sauce and butter. If you are not fond of butter, please let us know.
(Yuzu Sorbet, Black Sesame)
Bottled beer
Bottle Beer
Two servings 750 yen
《Imo》 Kirishima 20 degrees, Kuro Kirishima, Karari Imo, Isa Nishiki glass 350 yen / Keep 2,000 yen 《Imo》 Mitake glass 400 yen / Keep 2,500 yen 《Mugi》 Wakabuki, Yawara Mugi glass 350 yen / Keep 2,000 yen 《Kome》 Shiratake Shiro glass 400 yen / Keep 2,100 yen ・On the rocks 350 yen *The keep period for shochu is set to 3 months. *Additional ice after the third time is 200 yen.
・Lemon・Lime・Lychee・Calpis・Plum
・Cassis Orange・Cassis Soda・Cassis Oolong・Fuzzy Navel・Peach Tree Cooler・Peach Oolong
(Beer & Ginger)
・Kitty・Operator・Kalimocho※Non-alcoholic cocktails are also available!
A genuine shochu with a refreshing aroma and light taste at 25° (Miyazaki), featuring a crisp finish and a pleasant aftertaste that makes it easy to drink.
A noteworthy product made using traditional methods on Koshikijima (Kagoshima) at 25°.
25° (Miyazaki) A masterpiece created by the shochu distilleries of Miyazaki and the sake shops of Fukuoka.
25° (Kumamoto) Traditionally handcrafted with all ingredients, handmade koji. A type that maintains the flavor of sweet potatoes and does not become tiresome to drink.
25° (Miyazaki) In recent years, it has been praised even in All Nippon Airways' first class. Post Mori Izou.
A shochu with a refined flavor at 25° (Kagoshima), featuring a roasted aroma and a gentle sweetness derived from black koji brewing.
A 25° (Oita) product made from bare barley, which stands out for its roasted flavor, unlike typical barley shochu.
A flavorful umeshu based on rice shochu.
A natural umeshu made with plenty of fresh green plums and honey, based on sweet potato shochu, with no additives.
A refreshing plum wine made with Nanko plums from Kishu, Wakayama and domestic green tea.
Dry Junmai Eighty Hiroshima Kirei Sake Brewery Sake Degree: +3
Junmai Kyoto Matsumoto Sake Sake Meter: +4
Special Junmai (green label) Saga Fukuchiyo Sake Sake Meter: +8
※The sake meter indicates sweetness and dryness, with a higher negative degree indicating sweetness and a higher positive degree indicating dryness.
Medium variety: Cabernet Sauvignon Chile
Full-bodied variety: Monastrell Spain
Full-bodied variety: Aglianico Italy
Dry variety: Verdejo, Sauvignon Blanc Spain
Dry variety: Chardonnay Italy
Super dry varieties: Macabeo, Charello, Valeriyadaspain
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