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| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
역사와 전통이 숨쉬는 안코우 요리의 명점
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In the event of poor fishing conditions due to the influence of the current, we may not be able to serve An Sashimi (1,800 yen) and Guts Kunsei (1,600 yen) without prior notice. The price will be deducted from the bill for dishes that cannot be served.
In the event of poor fishing conditions due to the influence of the current, we may not be able to serve An Sashimi (1,800 yen) and Guts Kunsei (1,600 yen) without prior notice. The price will be deducted from the bill for dishes that cannot be served.
안코 요리・명물 안코 전골・키모 사시미・조림・가라아게・토도아게무침◇전채요리◇식사(오미야)※재료의 수급 사정으로 인해 일부 요리가 예고 없이 변경될 수 있습니다.
안코 요리・명대 안코 전골・키모 사시미・조림・가라아게・튀김・토도무침・활어 간장 무침◇전채요리◇식사(오미야) ◇디저트※재료 수급의 사정으로 인해 일부 요리는 예고 없이 변경될 수 있습니다.
안코 요리・명물 안코 전골・조림・조림・토도무침・간두부◇전채요리◇식사(오미야)※재료의 수급 사정으로 인해 일부 요리는 예고 없이 변경될 수 있습니다.
안코 요리・명대 안코 전골・키모 사시미・튀김・튀김・토도무침・활어 간장 무침・흙통 찜・제철 생선회(※겨울철에는 입하되는 대로 '안코 사시미'를 준비) ◇전채요리 ◇식사(오미야) ◇디저트※재료 수급의 사정으로 인해 일부 요리가 예고 없이 변경될 수 있습니다.
안코 요리・명물 안코 전골・키모 사시미・튀김・튀김・도도무시・토항찜・제철 생선회(※겨울철에는 '안코 사시미' 준비)・간초밥◇전채요리◇식사(오미야)◇디저트※재료 수급의 사정으로 일부 요리의 내용이 사전 예고 없이 변경될 수 있습니다.
Carefully prepared with domestically sourced natural monkfish, simmered in a secret broth that is not shared outside the family. Enjoy the deep flavors of the monkfish as they are meant to be experienced.
Only the carefully selected, richer center part of the specially chosen ankimo is provided. When it enters the mouth, the liver melts, and the umami spreads.
A dish luxuriously made with the rare part of the ovaries, simmered and set with a special sauce.
A dish made by mixing the meat of anglerfish simmered in a secret broth with a special miso made from its liver. A dish that concentrates the deliciousness of both the meat and the liver.
After being processed for more than a day, the white fish is aged and dehydrated until its flavor peaks, then coated with potato starch and deep-fried. A dish that allows you to enjoy the deliciousness of anglerfish white flesh.
Only live monkfish caught using gill nets in Kazamaura, Aomori Prefecture are used. It is available only during a limited period from mid-December to the end of March each year. This dish is served as soon as it arrives.
Carefully prepared with domestically sourced natural monkfish, simmered in a secret broth that is not shared outside the family. Enjoy the deep flavors of the monkfish as they are meant to be experienced.
After you enjoy your meal, we will prepare ojiya for you.
One serving
Five types, five cuts each
Five types, three cuts each, shirataki, tofu
Medium bottle
Medium bottle
For pairing with monkfish hot pot, we recommend a dry Japanese sake that enhances the flavor of the dish and is not tiresome to drink. One cup.
300ml
300ml
720ml
720ml
720ml
720ml
720ml
720ml
720ml
720ml
Rock and soda mix
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