사쓰마야 톤톤 하라주쿠
さつまやとんとん 原宿 / Satsumaya Tonton Harajuku
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
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Seasonal dishes, fresh fish directly from the region, Jidori chicken sashimi, black and oil shabu shabu shabu using Rokuboku pork and black pork fillet cutlet. Please try our authentic Satsuma cuisine.
Seasonal dishes, fresh fish directly from the region, Jidori chicken sashimi, and black and oil shabu shabu shabu using Rokuboku pork. Please try our authentic Satsuma cuisine.
Using the fish paste from the long-established shop in Kagoshima, 'Naya Tokunaga-ya'.
A home-cooked dish made by mixing black pork with blended miso.
Fluffy omelet made with 3 eggs and plenty of dashi.
This is a juicy menchi with a crunchy texture from black panko.
Fried with homemade spices in a size that's easy to eat.
A cut located next to the tenderloin, with a chewy texture, served with yuzu pepper.
The prefectural fish of Kagoshima. Made with kibinago from Koshikijima.
The part of bonito that has the most fat. Produced in Makurazaki.
A simple green salad with black vinegar jelly as dressing.
A classic Satsumaya salad that pairs well with cold shabu and sesame dressing.
A simple snack made by frying slices of sweet potato and sprinkling them with salt. Freshly fried.
A specialty of Amami Oshima. A beloved dish that is also served in school lunches in Kagoshima.
A dipping noodle style where Chinese noodles are dipped in a special broth.
This is rice topped with homemade miso.
Rice, Pork Soup, Pickles
Kirin Heartland
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