아지모토요리 아사마루
網元料理あさまる / Asamaru Amimoto Cuisine
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
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21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
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Fresh 'morning-caught shirasu' unique to the fisherman.
A dish with excellent compatibility between the umami and richness of fresh shirasu that spreads in your mouth and vinegared rice. It also has a full volume!
A superb dish featuring plenty of fresh morning-caught shirasu, boasting exceptional freshness.
Enjoy both 'raw shirasu' and 'kamaage shirasu' in one bowl.
A hearty dish! A tenju topped with large shirasu tempura. A very popular menu item!
A comforting kamameshi with plenty of shirasu. It is cooked after receiving the order. *It takes about 20 minutes to serve.
A dish unique to fishermen. The offshore pickled shirasu is full of flavor and goes well with rice and sake. *You can also enjoy it during the shirasu fishing ban period.
Handmade in Asamaru. A traditional delicacy.
Crispy tempura made from fresh raw whitebait. Enjoy the crispy texture!
Red clam, tori clam, surf clam, scallop, horned turban shell
2 pieces of botan shrimp, 3 pieces of red shrimp
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