노텐야 혼케 핫쵸보리텐
脳天屋 本家 八丁堀店 / Nenda-ya Honke Hatchobori
| 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 |
조용한 골목에 위치한 절품 참치 요리 전문점
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All-you-can-drink for 2 hours with last order 1.5 hours Plus ¥1,000 for "Choice of Sake Extension is available for an additional ￥500 per 30 minutes.
Last order for all-you-can-drink is 90 minutes after the banquet starts. All-you-can-drink extension is available at 500 yen per 30 minutes. Please let us know your choice of fried brain or fried tuna when you make a reservation.
Last order for all-you-can-drink is 90 minutes after the banquet starts. All-you-can-drink extension is available at 500 yen per 30 minutes.
The top of the brain, which is a rare part that can only be obtained from 0.5% of a single fish. It has a texture that is intermediate between medium fatty tuna and fatty tuna. Some tuna may have a bit of muscle, but for those who are concerned, it is also recommended to have it seared.
A dish eaten with crunchy vegetables, natto, and other ingredients.
The combination of the rich fatty tuna and egg is outstanding!
The soft brain and green onion pair well. The charcoal grilling is also good.
A dish that you must try at least once. It includes 5 or 6 slices of raw Nonten, 3 pieces of Shimoniita green onion, watercress, and various mushrooms. The tuna was tender and melted in your mouth, not tough at all. The broth was delicious and paired well with the green onion, watercress, and mushrooms.
Chicken Thigh/Chicken Breast, Negima/Neck Meat/Bonjiri/Liver/Skin/Sand Gallbladder
A dish that you must try at least once! A specialty of Nonten-ya! Kombu lightly salted and laid with eggs by herring. The poppiness of the eggs is very popular!
Salmon, plum, mentaiko, tuna flakes
Noodles made with Ashitaba, a specialty of Hachijo Island, featuring a smooth and firm texture.
Lemon/Yuzu/Sudachi
Oolong tea/Green tea
Miyazaki Prefecture. The deliciousness brewed with black koji is characterized by a rich sweetness and a crisp finish.
Kagoshima Prefecture. This sake is made using high-quality sweet potatoes and pure water, fermented with white koji, resulting in a smooth drinking experience.
Kagoshima Prefecture. It has a majestic and gentle strength that envelops everything, characterized by a soft and vibrant aroma and taste reminiscent of a 'whale' living in the vast ocean.
Kagoshima Prefecture. Characterized by a glamorous and fruity aroma.
Miyazaki Prefecture. A carefully brewed shochu made by a family of four. This popular sweet potato shochu has a sweet aroma of sweet potatoes, combining a solid body with a lightness. It offers a rich flavor and depth, allowing for a strong taste even when mixed.
Oita Prefecture. Shochu made only from carefully selected barley, barley koji, and pure water. The pressure-reducing distillation suppresses the peculiarities of the shochu, resulting in a drink that fully brings out the sweetness of the barley.
Miyazaki Prefecture. It is characterized by a strong and deep richness and flavor. The rich and lingering aftertaste allows you to enjoy the aroma and taste of distilled spirits that can rival Western liquors.
Miyazaki Prefecture. A shochu made from 100% barley, characterized by its light mouthfeel. It retains a solid richness to withstand long-term storage as the base spirit for 'Hundred Years of Solitude.'
Oita Prefecture. This is a genuine barley shochu made only through atmospheric distillation, characterized by the unique roasted aroma of barley and a substantial, satisfying taste.
Niigata Prefecture. This sake has a rich flavor that combines the mellow smoothness developed through more than three years of aging with the essence of Japanese sake.
Kagoshima Prefecture. It has a strong impact with a sharpness, while also feeling a subtle sweetness of brown sugar, and the finish is impeccable, making it a sharp and crisp brown sugar shochu.
Miyagi Prefecture. A sharp and outstanding dry sake that enhances the next dish.
Iwate Prefecture. This sake is crafted with the thought of brewing a sake that customers can enjoy deliciously every day. It is a light and exceptionally crisp drink.
Yamagata Prefecture. This is a sake with a refined ginjo aroma and a sharp taste, offering a refreshing drinking experience.
Gifu Prefecture. It features a sharp taste that is very easy to drink. This sake offers a refreshing sensation and an excellent aftertaste. It can be enjoyed at a wide range of temperatures, from cold to warm.
Akita Prefecture. This is a super dry junmai sake that offers not only spiciness but also a finely concentrated quality umami that spreads.
Fukuoka Prefecture. This is a sake made using the hane ki shibori method. Please enjoy the fruity aroma.
Fukui Prefecture. This sake has a refreshing taste reminiscent of lemon water, washing your mouth clean with its crispness.
Aichi Prefecture. Enjoy a refreshing ginjo aroma, with a spread of acidity and the umami of rice, providing a rich and voluminous flavor.
Oolong tea / Green tea / Orange juice / Grapefruit juice / Tomato juice / Cola
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