아카가와 산초메 사카바
赤川三丁目酒場 / Akagawa Sanchome Sakaba
| 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 |
풍부한 전골 요리와 창작 요리가 매력인 이자카야
추천 포인트
평가
일본사용자 평가3.13(1건)리뷰
메뉴
This is a nabe course using belly meat of Kirishima Kurobuta (brand pork from Miyazaki Prefecture with bright white color and high quality fat rich in sweetness).
Single item combination course for tatami room available on the same day! Popular recommended dishes and all-you-can-drink are included. This is the best trial course for a sudden get-together. It is also recommended for year-end and New Year's banquet previews.
Daytime-only special offer! 2,800 yen if non-alcoholic! This is a one-pot course using Kirishima Kurobuta (Miyazaki Prefecture's brand pork with bright white color and high quality fat rich in sweetness) belly meat.
Luxurious cheese dakkalbi hot pot course using brand-name chicken "Daisen Dori"!
A 10-course dinner using seasonal ingredients. (Platters are also available).
Nakgopse hot pot course with Nakchi (octopus), Kopchang (Japanese beef hormone), and Seow (shrimp)! You can enjoy a course full of Korean food.
Single item combination course for tatami room available on the same day! Popular recommended dishes and all-you-can-drink are included. This is the best trial course for a sudden get-together. It is also recommended for year-end and New Year's banquet previews.
This is an all-you-can-drink course, which has been requested by many of our customers! We will only hold the seats for the all-you-can-drink course, Please add your favorite dishes on the day of the event. It may take some time to serve dishes depending on the day of the week and time of day. It is possible to reserve some dishes in advance.
This is an all-you-can-drink single item course that has been requested by many of our customers! We will only hold the seats for non-alcoholic all-you-can-drink, Please add your favorite dishes on the day of the event. Please add your favorite dishes on the day of the event. It is possible to reserve some dishes in advance.
Made with brand-name chicken from Tottori Prefecture [Daisen-dori], with a moderate chewiness suitable for hot pot, You can enjoy the juicy meat that has absorbed the spicy soup of shijimi clam broth.
The spiciness of the chige soup enhances the sweetness of the Kirishima Kurobuta pork belly, a brand of pork produced in Miyazaki Prefecture. The spiciness of the chige soup enhances the sweetness of the Kirishima Kurobuta pork belly.
The "Korean Rice Course" is available only during this season! A popular and delicious menu that is sure to be a hit! The menu is full of popular and delicious dishes. The spiciness is kept to a minimum, making it perfect for a girls' night out or a gathering with children.
Mara Paitan Nishokuhinabe" - Hot pot with two kinds of broth: Mara soup and White hot water soup! A two-color hot pot to be enjoyed with two kinds of soup stock!
Traditional 'Kurenai Otome Sake Brewery' barley shochu. It has no barley aftertaste and a soft, mellow mouthfeel.
A well-known premium shochu. Enjoy the intense flavor of barley.
A classic awamori known as 'Zanshiro'. It features a pleasant aroma and a clean, refined taste.
A sweet potato shochu with a glamorous aroma reminiscent of lychee. It is smooth and recommended to be mixed with soda as a drink during meals!
Shochu made from jasmine tea. It is recommended to mix it with jasmine tea, known as 'JJ'.
●Extra Strong 100 yen ●Cut Lemon 50 yen ●Pickled Plum 100 yen
In addition to the regular shochu menu, we offer more than 20 rare shochus at all times.
Oita Prefecture Yatsushika Brewery Ginjo sake with a hint of sweetness reminiscent of fruit, a floral aroma, and a fresh taste
Nara Prefecture, Imanishi Brewery, a long-established sake maker with 350 years of history. Tropical fruit notes, unique ginjo aroma, and a spicy finish.
Niigata Prefecture Asahi Shuzo Junmai Ginjo sake with a soft mouthfeel and a dry finish. The acidity and crispness pair well with food.
Hot sake 1 go 528 yen 2 go 913 yen
In addition to the regular sake menu, we also offer seasonal limited edition sake.
Glass 275 yen, Decanter 550 yen
Glass 275 yen, Decanter 550 yen
Glass 275 yen, Decanter 550 yen
Glass 275 yen, Decanter 550 yen
Using the middle part of fresh tuna, this is a Korean style tuna yukhoe combined with gochujang and sesame oil. Please mix it with egg yolk before enjoying.
A luxurious chijimi topped with cheese and mochi.
A dish of shrimp coated in batter and fried, topped with yangnyeom sauce.
Korean-style salad made with tofu, lettuce, and Korean seaweed
A stew soup made with tofu, mushrooms, green onions, and kimchi.
A popular snack at Korean street stalls, filled with brown sugar and peanuts
A Korean hot pot made with Daisen brand chicken from Tottori Prefecture, stir-fried with cabbage and vegetables in a sweet and spicy sauce. Please enjoy it with melted cheese fondue. *Serves 2-3 people; reservation required.
A Korean hot pot with nakji (octopus), gopchang (intestines), seou (shrimp), Korean glass noodles, and vegetables. *Serves 2-3 people; reservation required.
A Korean hot pot that can be enjoyed with two types of broth: spicy and mild. A luxurious pot featuring Daisen chicken, Kirishima black pork, seafood, and vegetables. *Serves 2-3 people; reservation required.
A selection of three types of bar snacks that change daily. It's a quick menu, so feel free to enjoy it as an appetizer.
The sourness of the marinated mackerel and the bitterness of the aromatic vegetables are delicious
Rich avocado seasoned with salt and sesame oil for a refreshing liver sashimi experience.
In the end, it's a dish that you end up ordering anyway.
Crispy cucumbers served with special miso dip
The dish featuring Iwashita's New Ginger that has been a hot topic on television and in the media.
The sweetness of the sweetened adzuki beans perfectly matches the acidity and saltiness of the mascarpone.
Marinated salmon and tobiko in salted koji, made into salted fish.
This is a plum crystal made from chicken cartilage with little odor.
Lightly grilled dried skate fin in the oven.
Salted mustard greens and celery mixed with a salt dressing
Once you start eating, you can't stop. An addictive menu item.
This salad features the smooth texture of tofu and the enjoyable crunch of crispy onions.
The popular Iwashita New Ginger with ginger dressing.
A simple mix of green onions, white onions, radish sprouts, and myoga seasoned with salt and sesame oil. It can also be used as a condiment for other menu items.
This is a warm potato salad made by crushing freshly fried croquettes and mixing them with cucumbers and radish sprouts in mayonnaise.
Chicken breast marinated in salted koji, served with special tartar sauce.
Classic karaage marinated for over a night in a ginger and garlic based sauce.
Korean-style chicken coated in a sweet and spicy yannyeom sauce.
Tender pork trotters with plenty of collagen are simmered, coated, and fried until crispy on the outside.
Salt 473 yen, Garlic Truffle 583 yen, Sour Cream 583 yen, Chocolate & Salt 583 yen
Enjoy this classic izakaya menu item with luxurious cheese
Crispy cartilage fried snack
New sensation French fries coated with cheese and Yannyeom sauce on hot potatoes
This is tempura coated with a batter made from braised pork chashu that has been simmered until tender.
Baked with grated yam mixed with mentaiko and egg yolk, topped with cheese.
This is a special dish featuring large grilled shumai, popular at our sister restaurant '1429 Gyoza', topped with shrimp chili sauce.
Foil grilled cartilage with meat from the breastbone seasoned with salt, miso, and yuzu pepper.
Special chive dumplings filled with chives, garlic, and pork, served hot on a teppan.
Dried surume squid filled with plenty of guts, grilled in the oven. Enjoy with spicy mayonnaise.
Pizza made with naan and a perfect blend of sweet and spicy sauce with cheese
A hot pot that becomes addictive with a seafood-based dashi and ingredients combined with chige miso for a spicy and delicious flavor.
Uses mild domestic hormone. By adding oil residue (fried hormone), it becomes a richer soup hot pot.
Enjoy with a special soy sauce made from brand pork with light fat or with ponzu sauce favored by Kimutaku
A sophisticated miso hot pot made with sake lees and white miso
The sweetness of the pork and the spiciness of the soup are a perfect match
Brand chicken thigh soaked in clam broth with added spicy flavor and customizable with egg
A rich black curry combined with Massaman-style soup curry, finished with udon and topped with cheese risotto, is the ultimate dish.
110 yen: mushrooms, tofu, thin fried tofu, egg; 220 yen: fish fillet, mentaiko, mixed green onions, Iwashita's new ginger, maroni, udon, rice for finishing; 330 yen: shrimp, scallops, assorted vegetables with tororo, fondue cheese, zosui set; 440 yen: Ooyama chicken, Kirishima black pork
Fresh fish is marinated in a special sesame sauce, placed on top of the brand rice 'Yukiwakamaru', and hot dashi is poured over it.
Rice balls grilled with special miso and served with dashi poured over them.
A rich curry rice with beef tendon added, a specialty curry from Saitama's Yamaboshi Curry.
The spiciness of the spices and the sweetness of the coconut milk are exquisite
Egg rice topped with Izojiman's seaweed from Miyakojima instead of soy sauce.
A classic udon dish topped with crispy fried offal.
Udon noodles drained and mixed with mentaiko and egg yolk.
