에치고슈보 하카이산 하마마츠초본점
越後酒房 八海山 浜松町本店 / Echigo Shubo Hakkaisan Hamamatsucho Main Store
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11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
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This is an easy and luxurious plan for a banquet that is a little more extravagant than usual. We proudly serve a menu using seasonal ingredients!
We offer a special banquet course available only on Saturdays, Sundays, and holidays. The course includes all-you-can-drink for 3 hours. The course is reasonably priced, but uses a wide variety of carefully selected ingredients and offers high quality content. This course is available only on Saturdays, Sundays, and holidays. This course is not available on Monday, Tuesday, Wednesday, Thursday, Friday, and before national holidays.
This is a great value course that allows you to enjoy fresh sashimi that has been carefully selected by fish professionals and Echigo cuisine prepared by our chef with the skill of a master chef!
This is a great value course that allows you to enjoy fresh sashimi that has been carefully selected by fish professionals and Echigo cuisine prepared by our chef with the skill of a master chef!
This is a great value course that allows you to enjoy fresh sashimi that has been carefully selected by fish professionals and Echigo cuisine prepared by our chef with the skill of a master chef.
This is a great value course that allows you to enjoy fresh sashimi that has been carefully selected by fish professionals and Echigo cuisine prepared by our chef with the skill of a master chef!
This is a luxurious plan using high-grade ingredients. The gorgeous Echigo cuisine will add color to your banquet. Please take your time to enjoy them with sake.
Carefully blended Echigo miso and bonito flakes in a pot, finished to match the flavor profile of Hakkaisan.
A classic snack.
The melting texture is an accent. It pairs perfectly with the seaweed.
It is a traditional flavor sourced from a long-established shop.
Rich in collagen, low in calories, and satisfying to eat.
Domestic black Wagyu beef has been prepared as tataki. Please enjoy it with ponzu and condiments.
A selection of delicacies that pair well with sake.
The rich flavor of the fatty part clings to the tongue, with a subtle saltiness that is exquisite.
This is a traditional delicacy made by thinly slicing the white, translucent cartilage found in the head of salmon and marinating it in sweet vinegar.
This is a genuine salted fermented product made using only domestically sourced surume squid, carefully aged in barrels to fully extract the umami of the squid.
Firefly squid have a soft texture and a unique sweetness.
Our fish is sourced daily from Tsukiji and fishing ports. Enjoy the pairing of fresh and delicious fish with fine sake. 3 types 1,738 yen, 5 types 2,398 yen, 7 types 3,058 yen
This is a colorful and auspicious salad made with daikon and red core daikon.
Please enjoy the marriage of crispy texture and creamy soft-boiled egg.
Half 638 yen Full 1,078 yen
Half 748 yen Full 1,188 yen
Half 748 yen Full 1,188 yen
This is a 'break-the-mold' dried fish made from carefully selected fatty striped herring, which has undergone a three-stage drying process of cold air, natural, and warm air, each taking 6 hours to complete.
Rich in fat that repels soy sauce. The saltiness is exquisite.
With a hint of spice and mayonnaise. A light snack even as grilled fish.
Chicken breast marinated in Hakkaisan and baked in the oven.
Marinated in Hakkaisan sake lees. Please enjoy the flavor.
Lean and healthy harami. Please enjoy it lightly with ponzu.
The texture of the beef tendon, simmered until tender, is pleasant, and the rich flavor infused with broth pairs well with alcohol.
This is a spicy Japanese-style pizza made with Kagura Nanban miso.
The chicken thigh is marinated in fragrant Cajun spices. Enjoy the rich flavor from slow grilling.
The gratin made with Echigo miso and ground meat stimulates the appetite.
Please enjoy the collaboration of hot Echigo tofu and special broth.
Echigo Mochi Pork, a brand meat from Niigata. Enjoy the finely textured fat and refreshing umami of the meat along with the crunchy texture of mizuna and green onions.
A platter of tempura made with carefully selected ingredients.
Echigo Mochi Pork is a brand pork raised on 14 farms in Niigata Prefecture. Enjoy it with a refreshing grated daikon ponzu sauce.
They pair perfectly with seaweed salt. You can't stop eating them.
This is a juicy and satisfying fried chicken.
This dish is perfect as a snack.
This is a classic shareable dish of potato fries. Simply seasoned with salt and ketchup, you can't go wrong.
Hegi Soba is a specialty of the Echigo region. It is a rare green buckwheat noodle made with a seaweed called nori as a binding agent. It is named after the container made of cedar wood called 'hegi' (katagi) in the Echigo region, in which it is served. It is characterized by its unique slippery texture and strong chewiness. Large 3,608 yen, Medium 2,508 yen, Small 1,298 yen.
Only seasoned with pink rock salt. Please enjoy the original flavor of the meat.
This is a collaboration of warm rice and grilled miso.
This is a chazuke made with seasonal fresh fish.
This is an exquisite pudding with a gentle aroma of sake.
Soft and elastic warabi mochi topped with the classic soybean flour and black honey.
This is the highest quality sake, characterized by both aroma and taste that exude nobility. The top-quality Yamada Nishiki, polished to the limit, is carefully brewed with as much time and effort as possible, and after a long aging period of two years, it is reborn as 'Kongoshin'. Half a go is 2750 yen, one go is 5500 yen.
A flavor that embodies umami within its delicate taste. This is a junmai daiginjo brewed with the highest quality in mind, from Ko Wakura. It is a sake that enhances the flavors of dishes. Half a go 2200 yen, one go 4400 yen.
Please enjoy the deliciousness of the rice and the smoothness on the throat. On a clear winter day, the snow begins to melt in the sunlight amidst the crisp air. This sake embodies an indescribable tranquility and calmness felt during such moments. Half a go 880 yen, one go 1760 yen.
This is a clean sake without any off-flavors, reminiscent of Hakkaisan covered in snow. The selected sake rice is polished down to 40%, and it is brewed only during the limited period of severe winter. The sake, crafted with great care by the brewers, is slowly aged to create a product with a soft texture and fullness. Half a go 880 yen, one go 1760 yen, bottle 6380 yen.
This sake has a beautiful and refreshing flavor, with a subtle acidity and a strong sense of its flavor structure. The sake and food enhance each other, allowing for various pairings to be enjoyed. Half a go 770 yen, one go 1540 yen, bottle 5280 yen.
A soft mouthfeel and a delicate flavor. This is a representative sake of Hakkaisan, good both chilled and warmed. The subtle aroma of koji when warmed is also one of the pleasures of this sake. Half a go 550 yen, one go 1100 yen.
It has a rich sweetness and moderate acidity, offering a refreshing taste. By aging, it deepens to an amber color, allowing you to enjoy a mature and mellow mouthfeel. Half a go 880 yen, one go 1760 yen, one bottle 2640 yen.
Umeshu made by infusing high-quality domestic plums into the original sake of Hakkaisan. It is low in calories and has a refreshing taste. By drinking it straight, you can enjoy the harmony of the natural acidity of the plums and the soft flavor unique to Hakkaisan.
You can enjoy the natural acidity and elegant sweetness of the plum. This plum wine is made with high-quality domestic plums infused in Hakkaisan authentic rice shochu, which is brewed in three stages with yellow koji, known as 'Yoroshiku Senman Arubesh.' Compared to plum wine made with raw sake, this version contains more extract, allowing you to enjoy it on the rocks or with water.
A unique strength and solid body made with black koji. It has a fragrant aroma of golden senkan and an impactful sweetness. With a strong aroma and flavor, it offers a delicate and smooth texture due to careful aging, providing a rich drinking experience.
A refreshing citrus aroma and a crisp mouthfeel. As a result of fermenting the mash at low temperatures like ginjo sake, you can enjoy a wonderfully fruity aroma reminiscent of grapefruit.
A light and refreshing taste with a moderate richness. The flavor brewed with black koji has a smooth sweetness and a crisp finish. It has a pleasant aroma and is very easy to drink, making it recommended for those new to shochu.
A refined and brisk aroma with a rich flavor that is satisfying to drink. The initial scent is light and sharp, with a toasty wheat fragrance in the base notes, and it brings out a rich and rounded depth of flavor and umami that rivals sweet potatoes, along with a soft aftertaste that is exquisite.
Incorporating Japanese sake brewing techniques, using sake yeast and yellow koji, we performed meticulous moromi management with a 'three-stage brewing' process. By adding sake lees during fermentation, we created a shochu distilled under reduced pressure from a moromi that has a faint ginjo aroma. It is characterized by a calm and dignified fragrance.
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