스시비토 사카이
すし人 酒伊 / Sushibito Sakai
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
스시와 와인의 최고의 조화
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In addition to the seasonal selection of ingredients, we are particular about the seasonings such as wasabi and soy sauce, as well as the wine we serve with sushi. We offer an exciting experience with seasonal ingredients, artisanal techniques, and the finest sake. 8 pieces of nigiri and 4 pincers *Number of items and composition may vary depending on the season *Please inform us in advance if you have any allergies *This is an example menu and may vary depending on the availability of ingredients *An example course menu for one day in spring [8 pieces of nigiri], squid, clams, white meat, sea urchins, clams, golden sea breams, red meat, medium fatty tuna [6 pincers Chita vegetable salad, wakatake mushroom stew, steamed egg custard, firefly squid, soft boiled sakura octopus, hand-rolled sushi, red miso soup to finish
The third generation of the long-established Nagoya sushi restaurant "Kinzushi Honten" offers the "Sake I" course, an evolving dish that incorporates modern techniques based on traditional techniques. The table is decorated with a "tabletop garden" created in aesthetic collaboration with a gardener. The table is decorated with a "tabletop garden" created in aesthetic collaboration with a gardener, which evokes the four seasons and adds depth to the dining experience. Enjoy a moment of "Sushi Garden Ichinyo" where tradition and innovation, taste and aesthetics resonate with each other. Nigiri 10 pcs. and 4 pinches *Number of items and composition may vary depending on the season *Please let us know in advance if you have any allergies *Menu is an example and may vary depending on availability sea bream, red tuna, tuna with big fatty tuna, spring salad, black abalone shabu shabu shabu, soft boiled sakura dako, toro ichigo, toro taku salad roll, and red miso soup to finish.
Vinegared dish with seared golden eye snapper and summer vegetables
Black abalone steamed slowly and gently until tender
We also have a different type of sea urchin available at all times, so you can enjoy comparing and tasting them separately.
We offer a superb tuna course sourced from Japan's top tuna shop, Yamayuki. You can enjoy it as part of the course or order it separately.
In addition to the seasonal selection of ingredients, we are particular about the seasonings such as wasabi and soy sauce, as well as the wine we serve with sushi. We offer an exciting experience with seasonal ingredients, artisanal techniques, and the finest sake. 8 pieces of nigiri and 4 pincers *Number of items and composition may vary depending on the season *Please inform us in advance if you have any allergies *This is an example menu and may vary depending on the availability of ingredients *An example course menu for one day in spring [8 pieces of nigiri], squid, clams, white meat, sea urchins, clams, golden sea breams, red meat, medium fatty tuna [6 pincers Chita vegetable salad, wakatake mushroom stew, steamed egg custard, firefly squid, soft boiled sakura octopus, hand-rolled sushi, red miso soup to finish
The third generation of the long-established Nagoya sushi restaurant "Kinzushi Honten" offers the "Sake I" course, an evolving dish that incorporates modern techniques based on traditional techniques. The table is decorated with a "tabletop garden" created in aesthetic collaboration with a gardener. The table is decorated with a "tabletop garden" created in aesthetic collaboration with a gardener, which evokes the four seasons and adds depth to the dining experience. Enjoy a moment of "Sushi Garden Ichinyo" where tradition and innovation, taste and aesthetics resonate with each other. Nigiri 10 pcs. and 4 pinches *Number of items and composition may vary depending on the season *Please let us know in advance if you have any allergies *Menu is an example and may vary depending on availability sea bream, red tuna, tuna with big fatty tuna, spring salad, black abalone shabu shabu shabu, soft boiled sakura dako, toro ichigo, toro taku salad roll, and red miso soup to finish.
We offer champagne tailored to the season. *Prices may vary depending on availability.
We will provide the best glass of wine considering the compatibility with the dish and the customer's preference, ranging from 1320 to 3850 yen per glass.
A glass of wine priced between 1320 to 4400 yen. It pairs well with dishes, but can also be enjoyed on its own after a meal. We also offer full-bodied options.
Glass ♦︎ Asatsuyu 3300 yen ♦︎ Rindou 4400 yen Bottle ♦︎ Sei (sparkling) 27500 yen ♦︎ Suzu (sparkling rosé) 38500 yen ♦︎ Asatsuyu (half bottle) 9900 yen ♦︎ Rindou (half bottle) 15400 yen ♦︎ Asuka 41800 yen ♦︎ Ai 59400 yen
♦︎White Wine 8800-44000 yen ♦︎Red Wine 8800-55000 yen *If you have a budget, please feel free to inform the staff
Sake vessels ranging from 1,650 to 7,700 yen are also changed according to the type of sake and the season. You can enjoy the season with your eyes and mouth. *The photo is of the summer collection.
In addition to the seasonal selection of ingredients, we are particular about the seasonings such as wasabi and soy sauce, as well as the wine we serve with sushi. We offer an exciting experience with seasonal ingredients, artisanal techniques, and the finest sake. 8 pieces of nigiri and 4 pincers *Number of items and composition may vary depending on the season *Please inform us in advance if you have any allergies *This is an example menu and may vary depending on the availability of ingredients *An example course menu for one day in spring [8 pieces of nigiri], squid, clams, white meat, sea urchins, clams, golden sea breams, red meat, medium fatty tuna [6 pincers Chita vegetable salad, wakatake mushroom stew, steamed egg custard, firefly squid, soft boiled sakura octopus, hand-rolled sushi, red miso soup to finish
The third generation of the long-established Nagoya sushi restaurant "Kinzushi Honten" offers the "Sake I" course, an evolving dish that incorporates modern techniques based on traditional techniques. The table is decorated with a "tabletop garden" created in aesthetic collaboration with a gardener. The table is decorated with a "tabletop garden" created in aesthetic collaboration with a gardener, which evokes the four seasons and adds depth to the dining experience. Enjoy a moment of "Sushi Garden Ichinyo" where tradition and innovation, taste and aesthetics resonate with each other. Nigiri 10 pcs. and 4 pinches *Number of items and composition may vary depending on the season *Please let us know in advance if you have any allergies *Menu is an example and may vary depending on availability sea bream, red tuna, tuna with big fatty tuna, spring salad, black abalone shabu shabu shabu, soft boiled sakura dako, toro ichigo, toro taku salad roll, and red miso soup to finish.
In addition to the seasonal selection of ingredients, we are particular about the seasonings such as wasabi and soy sauce, as well as the wine we serve with sushi. We offer an exciting experience with seasonal ingredients, artisanal techniques, and the finest sake. Nigiri: 6 pieces, 4 pinches *Number of items and composition may vary depending on the season *Please let us know in advance if you have any allergies *This is an example menu and may vary depending on the availability of ingredients. Chita vegetable salad, wakatake mushroom stew, steamed egg custard, firefly squid, soft boiled sakura octopus, hand-rolled sushi, red miso soup to finish
This menu is for telephone reservations only. Four carefully selected wines from "Kenzo Estate" will be served with the dishes of the day. This menu is for 3-4 persons only. Please contact us for other numbers. Half bottles will be served by the glass, so 3-4 persons is the appropriate number of guests.
This menu is for telephone reservations only. You can enjoy 5-6 kinds of wines to match with the items of the day.
This menu is for telephone reservations only. You can enjoy 5-6 different types of sake to match with the items of the day.
This menu is for telephone reservations only. This pairing can be enjoyed even by those who do not like alcoholic beverages. We will serve 5 special teas, including Royal Blue Tea, to accompany your meal.
Vinegared dish with grilled red snapper and summer vegetables
Black abalone that has been slowly steamed to tenderness over time
We always have a different type of sea urchin available, which is different from the one in the course, so you can enjoy a comparison (additional) tasting.
Of course, we also include exquisite tuna courses sourced from Japan's best tuna shop 'Yamako', but you can also enjoy additional servings.
Glass ♦︎ asatsuyu (Asatsuyu) White 3,300 yen ♦︎ yui (Yui) Rosé 2,500 yen ♦︎ rindo (Rindo) Red 4,400 yen Half Bottle ♦︎ sei (Sei) Sparkling 14,300 yen ♦︎ ren (Ren) Sparkling 14,300 yen ♦︎ asatsuyu (Asatsuyu) White 11,000 yen ♦︎ yui (Yui) Rosé 9,900 yen ♦︎ suzu (Suzu) Sparkling Rosé 20,900 yen ♦︎ rindo (Rindo) Red 15,400 yen Full Bottle ♦︎ asuka (Asuka) Red 41,800 yen
We offer champagne suited to the season. *Prices may vary depending on availability.
1,650 to 3,300 yen per glass. We consider the pairing with dishes and your preferences to provide the best glass.
Prices range from 1,500 to 4,400 yen per glass. There are full-bodied options that can be enjoyed not only with food but also on their own after a meal.
♦︎White Wine 9,900 to 44,000 yen ♦︎Red Wine 9,900 to 55,000 yen. If you have a budget or any requests, please feel free to ask our staff.
The sake vessels range from 1,650 to 15,400 yen, and we change them according to the sake and the season. You can enjoy the season both visually and through taste. *The photo is of summer items.
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