우오야 코지로
魚屋 小次朗 / Kojiro Fish Restaurant
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
신선한 생선 요리와 지역 술을 즐길 수 있는 숨겨진 일본식 레스토랑
추천 포인트
평가
일본사용자 평가3.62(2건)리뷰
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The owner visits the fish market every day to purchase seafood from all over Japan. The menu features a variety of delicacies such as sashimi, grilled, steamed, simmered, and deep-fried dishes that have been aged to enhance the flavor of each ingredient and are prepared in the best possible way. If you have had a course meal before, please let us know when, and we will change the menu.
The owner visits the fish market every day to purchase seafood from all over Japan. The menu features a variety of delicacies such as sashimi, grilled, steamed, simmered, and deep-fried dishes that have been aged to enhance the flavor of each ingredient and are prepared in the best possible way. If you have had a course meal before, please let us know when, and we will change the menu.
This special course is ideal for special occasions such as business entertainment and celebrations. The owner of the restaurant will discuss the situation on the riverbank with the customer while preparing the menu. The owner will prepare the menu while discussing the situation on the riverbank with the customer. Reservations required.
We will serve a selection of the finest ingredients of the day.
This is line-caught bluefin tuna from the nearby waters, including Oma. I wanted to get the fatty (otoro) and medium fatty (chutoro) cuts, but... I couldn't afford them. However, the taste is top-notch.
It is aged for a minimum of 4 days to a maximum of 1 week in Miyazaki Akamizu. This process brings out a rich flavor, aroma, and texture that makes you want to savor it with your eyes closed. It's not an exaggeration at all. I am confident about it!
Produced in Sukumo, Kochi, it will reach its peak season as summer approaches. The texture, aroma, and fat content are all top-notch. Striped Horse Mackerel is best from Sukumo.
We will also serve flounder caught by the owner of the Tokawa Ohara Shibashiba store. From now on, it will be migratory flounder, so it will become even more delicious. Sashimi: 1,620 yen, Sliced: 1,300 yen
Niigata
Akkeshi
This applies to all squid from Akune, Kagoshima Prefecture, but the more finely you cut it, the sweeter and stickier it becomes. Maximizing this unique flavor is where the chef's skill is showcased.
Northern Four Islands
Aichi
Mie, Aichi, Kannonji
Okayama
Not only the flesh but also the liver is incredibly delicious. There may be times when it is not available due to weather conditions, but I am confident that it cannot be beaten anywhere!
Can be enjoyed by 2 to 3 people with sake-steamed, simmered, or salt-grilled preparations.
This is a popular menu item at Kojiro. It may not be available due to supply circumstances.
It has a lot of fat. But it's very light.
This has been a popular menu item since the opening of Kojiro.
The sakura shrimp adds a nice accent.
Actually, this is an original creation by our young chef, Yoichi Sakimori. Please try it once, and you will surely get hooked♪
Enjoy the deliciousness of the liver, which is different from salted fish. It pairs well with any drink.
This is a delicious part of the tuna where the fat is concentrated at the top of the head, but the sinews are very tough, so it has been sliced and wrapped in seaweed.
Rich in fat like black cod. The skin is crispy. It's not very familiar, but I recommend it.
This mild fat and juiciness are quite impressive.
Enjoy the richness of salmon with a refreshing touch of grated daikon.
Please try the crispiness unique to Noto Iwa Mozuku.
The aroma of this coastal area of Lake Hamana is wonderful.
Cooked to a tender finish.
The small taro is coated in flour and deep-fried after being cooked once. It is well-received by everyone.
It's surprisingly popular.
It's great with lettuce, seaweed, green onions, and pearl noodles made from seaweed. Enjoy it with a soy sauce and sesame oil-based dressing!
Actually, this is an original creation by our young chef, Yoichi Sakimori. Please try it once; you will surely get hooked! ♪
Mixed with miso from Hokkaido's snow crab and chicken neck meat. Pairs very well with sake.
Enjoy the deliciousness of the liver, which is different from salted seafood. It pairs well with any drink.
A classic accompaniment for sake. A top-quality product from Tosa!
Salmon, Plum, Seaweed
Salmon, plum, kelp, and seaweed
The above menu is an example from a certain day. The contents may vary depending on the season and the day's ingredients.
Bottle beer: 670 yen Draft beer: 700 yen
Bottled beer
Bottled beer
Now, it is a popular brewery that stands alongside Juyondai.
It is very well balanced and truly evokes the image of dawn.
A robust sake brewed with Omachi rice from Watarisen.
A very smooth and elegant sake.
It is not flashy, but it pairs well with any dish.
When it comes to Shimeharitsuru, this is definitely 'the one'!! Among the many Junmai Ginjo sakes, this is the classic choice.
A crisp and refreshing dry sake!! One of the representative breweries of Kochi.
A brewery that has achieved numerous accolades in various competitions, originating from Yeast No. 7.
A limited distribution sake available only in Murakami City, Niigata Prefecture. Directly shipped from the local area!
Glass
Glass: 670 yen Bottle: 4,320 yen
Glass: 670 yen Bottle: 4,320 yen
Glass: 470 yen Bottle: 3,240 yen
Glass: 620 yen Bottle: 3,800 yen
Red and White
けこぴ
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