타리츠안
田里津庵 / Taritsuan
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
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26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
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Chirashi Sushi with Undan, Salmon Roe, Peony Shrimp and Anago Chirashi Sushi with Undan, salmon roe, peony shrimp and conger eel Boiled abalone and wild vegetables Shark's fin steamed egg custard Homemade pickles Clam soup
Seasonal Miyagi salmon grilled over charcoal with plenty of TARITSUAN's secret sauce Seasonal Miyagi salmon grilled over charcoal
Softly cooked and tender conger eel with secret sauce
① Uses only 2 whole domestic lemons ② No ice, frozen lemon ③ Strong acidity ④ Moderate sweetness with honey, etc. ⑤ Added aroma with lemongrass
With a smooth drinking experience, it is recommended for those who are not fond of sake. 300ml bottle
300ml bottle
180ml bottle 90ml glass 1,000 yen
300ml bottle
300ml bottle
By using some Sansho berries from Ichinoseki instead of hops, it has become a spicy and citrusy refreshing beer. It pairs perfectly with Anago Hitsumabushi!
330ml
Medium bottle
Small bottle
200ml
Uses 1.5 domestic conger eels. A rich flavor with fluffy simmered conger eel topped with the chef's secret sauce made from Miyagi Prefecture's round soy sauce. No reservation required.
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