이자카야 하레루야
居酒屋 はれるや / Izakaya Hareruya
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28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
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제철 야채와 제철 식재료를 고집한 전채 요리. 제철 생선회. 엄선된 요리를 개인 모듬으로 제공. 제철 야채 반찬 4종 모둠 제철 생선회 모둠 세토나이카이 지역 다코야키 숯불구이 수제 오리 쯔쿠네와 고등어 밤새도록 말린 기름 임연수어 초밥 제철 생선 된장국
제철 야채와 제철 식재료를 고집한 전채 요리. 제철 생선회. 엄선된 요리를 개인 모듬으로 제공. 제철 야채 반찬 4종 모둠생 참다랑어와 제철 생선회 3종 모둠세토내지 다코야키 숯불구이자가제 오리고기 쯔쿠네제철 생선 조림유림생 참다랑어 초밥 2조각제철 생선 된장국
제철 야채와 제철 식재료를 고집한 전채 요리. 제철 생선회. 엄선된 요리를 개인 모듬으로 제공. 제철 야채 반찬 4종 모둠 제철 생선회 모둠 세토나이카이 지역 다코야키 숯불구이 수제 오리 쯔쿠네와 고등어 밤새도록 말린 기름 임연수어 초밥 제철 생선 된장국
제철 야채와 제철 식재료를 고집한 전채 요리. 제철 생선회. 엄선된 요리를 개인 모듬으로 제공. 제철 야채 반찬 4종 모둠생 참다랑어와 제철 생선회 3종 모둠세토나이카이 다코야키 숯불구이자가제 오리고기 쯔쿠네제철 생선 조림유림생 참다랑어 초밥 2조각제철 생선 된장국
제철 야채와 제철 식재료를 고집한 전채 요리. 제철 생선회. 엄선된 요리를 개인 모듬으로 제공. 제철 야채 반찬 4종 모둠 생 참다랑어와 제철 생선회 4종 모둠세토나이카이 다코야키 숯불구이 수제 오리고기 멘치사와라노가와산 은어 원시 구이 소고로케 생 참다랑어 초밥 2조각 제철 생선 된장국
제철 야채와 제철 식재료를 고집한 전채 요리. 제철 생선회. 엄선된 요리를 개인 모듬으로 제공. 제철 야채 반찬 4종 모둠 생 참다랑어와 제철 생선회 4종 모둠세토나이카이 다코야키 숯불구이 수제 오리고기 멘치사와라노가와산 은어 원시 구이 소고로케 생 참다랑어 초밥 2조각 제철 생선 된장국
1人のどぐろ2匹分堪能コース
Carefully grilled sardines with rich fat over charcoal fire.
Enjoy fresh true octopus caught in the Seto Inland Sea, grilled over charcoal! A delightful chewy texture!!
An assortment of 5 types of obanzai made with seasonal vegetables served in small bowls. A dish that allows you to enjoy seasonal ingredients.
Thick and crunchy bell peppers, the best snack with Akau beef miso
The contents change daily. It includes seasonal vegetables and various genres.
We offer seasonal fish centered around local fish. You can enjoy aging and searing, among other preparations.
Limited to autumn and winter. You can enjoy aged sawara that has been rested for several days.
If there are good sardines, it will be on the menu. If available, lucky you.
Excellent freshness. Directly shipped from Shimane Prefecture, Nodoguro
Only large, fatty sardines are used. They are slowly grilled over charcoal. The deliciousness is evident with the first bite from the back.
Overnight dried mackerel with rich fat. Slowly grilled over charcoal. Perfect as a snack.
Using spawned sweetfish from Sahano River in Yamaguchi Prefecture. Slowly grilled over charcoal. Even the eggs are fragrant and delicious.
Carefully minced duck meat. Grilled slowly over charcoal, juicy on the inside.
Perfectly compatible with homemade sauce
Recommended as a side dish for sake with the aroma of butter, tuna sake paste, and charcoal.
The aroma of charcoal and moromi miso is the best.
Spicy with Sichuan pepper. Authentic Mapo Tofu
Enjoyed with a special sauce and Japanese condiments. Hareruya's Yurinchi.
Fried spring rolls carefully rolled one by one by the assistant manager
Full of flavor and juicy meat.
Only the heads of natural sea bream are used. The ara daki made by the manager is very popular. Repeat customers are numerous.
Using Ube Kama's chikuwa. A dish that has been rested for a day.
A dish that includes seasonal vegetables and more.
Carefully grilled one by one by the Japanese chef in charge. A special tamago yaki.
Homemade yukke sauce used. The condiments for raw fish are a perfect match.
Most popular. Uses fatty bluefin tuna.
Use of fresh bluefin tuna
Includes fresh bluefin tuna and the recommended toppings of the day
Luxuriously seared O Toro from fresh bluefin tuna, with salt from Hagi. It melts in your mouth.
Fatty tuna from fresh bluefin tuna, sometimes with collar fat!
The chef's special tamagoyaki, crafted with care by a Japanese cuisine chef
A piece you should eat if it's on the menu.
Only the matured belly of Sawara is used. Seared and salted.
Grilled to a fragrant finish over charcoal and topped with a special sauce.
Sapporo Black Label draft beer. The perfect Black Label certified store
Sapporo Black Label draft beer. The perfect Black Label certified store
Sapporo Black Label draft beer. The perfect Black Label certified store
Sapporo Non-Alcohol Beer
Extremely popular among women, this drink is easy to drink without the strong smell of Habu sake. It contains herbs and shikwasa for a refreshing taste.
Uses a slightly spicy ginger ale, so the punch is the best.
Chiran tea, hojicha, black tea, corn tea, etc.
Most popular, made with Kakegawa deep steamed tea from Shizuoka Prefecture
Uses Ono tea, a specialty of Ube City, Yamaguchi Prefecture
With sansho powder like a salty dog! The tingling sensation is irresistible in this lemon sour.
Made with sudachi from Tokushima Prefecture. A specialty sour from Hareruya.
The standard shochu.
Tenbi, Gangi, Gokyo, Nagatokyo, Santoka, Toyobijin, room, various limited sake from within and outside the prefecture are available. Please refer to the separate menu.
Nostalgic Cola Float
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