스미야 롯콘
炭や 六根 / Sumiya Rokkon
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
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5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
야경과 고급 조개 요리를 즐길 수 있는 어른의 은신처
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저희 가게의 명물인 ‘간간야키’와 산지를 엄선한 재료를 화로에 구워 호화롭게 제공해 드립니다. ‘간간야키’란, 수제 캔을 사용해 찜구이 방식으로 조리하는 해변 요리를 재현한 연회 메뉴입니다. 농축된 감칠맛과 뛰어난 신선도를 직접 느껴보실 수 있습니다. 꼭 맛보시기 바랍니다. ◆카이센 간간야키 연회 메뉴・오늘의 전채 모둠・오늘의 엄선 회 4종 모둠・카이센 4종 간간야키(굴, 가리비, 흰조개, 청조개) ・네무로산 특대 통말린 정어리 숯불구이・홋카이도산 소고기 필레 스테이크・마무리로 즐기는 조개 육수 라면(간간야키 육수로 드실 수 있습니다)・제철 셔벗◆1,100엔 추가 시, 전복 1개 추가◆1,100엔 추가 시, 호키 1개 추가■■ 무제한 음료 메뉴(120분)■■【건배 음료】삿포로 클래식(병) 로쿠콘 상그리아(화이트) 로쿠콘 상그리아(레드) 하이볼 우롱차【사케】 오늘의 엄선 사케 16종【소주】쿠로키리시마(고구마·미야자키현) 이코쿠샤(고구마·미야자키현) 아카토바(고구마·가고시마현) 엔마(보리·오이타현) 와라무기(보리·후쿠오카현) 탄코탄(자소·홋카이도) 【매실주】 기슈 매실주 츠루우메, 시큼한 매실주 우구이스토마리, 탄코탄 매실주 【주하이】 우롱하이, 녹차하이, 레몬 사워, 레몬 스쿼시 사워, 자몽 사워, 칼피스 사워 【하이볼】강탄산 하이볼, 진저 하이볼, 콜라 하이볼, 유자 하이볼, 레몬 하이볼 【칵테일】 진토닉, 진백, 보드카 토닉, 모스코 뮬, 불독, 쿠냐, 스크루드라이버, 퍼지 네이블, 카시스 오렌지, 카시스 그레이프, 카시스 우롱, 카시스 소다, 샨디 가프 【와인】오늘의 와인(화이트) 오늘의 와인(레드) 로쿠콘 상그리아(화이트) 로쿠콘 상그리아 (레드)【소프트 드링크】차가운 우롱차 차가운 녹차 진저에일 칼피스 워터 칼피스 소다 레몬 스쿼시 토닉 워터 펩시 콜라 오렌지 주스 자몽 주스 ＊시간 연장: 1시간당 1,100엔에 이용 가능합니다
저희 가게의 명물인 ‘간간야키’와 산지를 엄선한 재료를 화로에 구워 호사스럽게 제공해 드립니다. ‘간간야키’란, 직접 만든 깡통을 사용해 찜구이 방식으로 조리하는 해변 요리를 재현한 연회 메뉴입니다. 응축된 감칠맛과 뛰어난 신선도를 직접 느껴보실 수 있습니다. 꼭 맛보시기 바랍니다. ◆카이센 간간야키 연회 메뉴・오늘의 전채 모둠・오늘의 엄선 회 5종 모둠・카이센 4종 간간야키(굴, 가리비, 청조개, 흰조개) ・오늘의 엄선 구이 생선・두툼하게 썬 소 혀 파 소금구이・마무리로 즐기는 조개 육수 라면(간간야키 육수로 드실 수 있습니다)・오늘의 디저트◆1,100엔 추가 시, 전복 추가◆1,100엔 추가 시, 호키 1개 추가■■무제한 음료 메뉴 (120분)■■【건배 음료】 삿포로 클래식(생맥주) 로쿠콘 상그리아(화이트) 로쿠콘 상그리아(레드) 프리지잉 하이볼 우롱차 【사케】 오늘의 엄선된 사케 16종 【소주】 쿠로키리시마(고구마·미야자키현) 이코쿠샤(고구마·미야자키현) 아카토바(고구마·가고시마현) 엔마(보리·오이타현) 와라보리 (보리·후쿠오카현) 단코탄(시소·홋카이도) 쿠지라(가고시마·고구마) 나카나카(보리·미야자키현) 잔파(오키나와현 아와모리) 키타리 감자(홋카이도·고구마) 키타리 고구마(홋카이도·고구마) 키타리 보리 (홋카이도, 보리) 【매실주】 기슈 매실주, 기슈 꿀 매실주, 우구이스토마리, 단코탄 매실주, 기슈 유자 매실주 【츄하이】 우롱하이, 녹차하이, 레몬 사워, 레몬 스쿼시 사워, 자몽 사워, 칼피스 사워 【하이볼】강탄산 하이볼 진저 하이볼 콜라 하이볼 유자 하이볼 레몬 하이볼 【칵테일】진 토닉, 진 백, 보드카 토닉, 모스코 뮬, 불독, 쿠냐, 스크루드라이버, 퍼지 네이블, 카시스 오렌지, 카시스 그레이프, 카시스 우롱, 카시스 소다, 샨디 가프 【와인】오늘의 와인(화이트) 오늘의 와인(레드) 로쿠콘 상그리아(화이트) 로쿠콘 상그리아 (레드)【소프트 드링크】차가운 우롱차 차가운 녹차 진저에일 칼피스 워터 칼피스 소다 레몬 스쿼시 토닉 워터 펩시 콜라 오렌지 주스 자몽 주스 ＊시간 연장: 1시간당 1,100엔에 이용 가능합니다
저희 가게의 명물인 ‘카이센 간간야키’와 홋카이도 식재료 및 조개를 활용한 홋카이도 연회. 오늘 엄선된 구운 생선과 와규도 즐길 수 있는 최고급 연회입니다. 생맥주와 엄선된 사케 16종이 포함된 무제한 음료가 제공됩니다! 접대에도 최적입니다. 예약을 기다리고 있습니다. 로쿠콘 해산물 삼매 강강 연회 메뉴 ◆오늘의 엄선된 전채◆오늘의 엄선된 회 5종 모둠◆전복이 들어간 해산물 강강구이◆오늘의 엄선된 구운 생선◆와규 등심 스테이크◆마무리로 즐기는 조개 육수 라면◆디저트
Lightly grilled mackerel with rich fat, marinated in vinegar and paired with gari for a refreshing taste.
Luxuriously steamed and grilled with 6 types of shellfish in a special gangan. Please enjoy the delicious shellfish together, savoring each bite.
Large clams, five pieces, served in a bubbling stone pot. The broth is also the best popular dish.
You can add ramen at the end of the clam stone pot and the grilled dish. Truly the ramen to finish off at the beach. It's exquisite.
Grown in the waters between the Chikusa River and the Yoshi River, which have been selected as one of Japan's top 100 famous waters, the oysters are plump due to the abundant nutrients that lead to a large proliferation of high-quality plankton. All oysters undergo norovirus testing, and only those that pass the tests are shipped.
The sashimi offers a crunchy texture and the aroma of the sea.
The sashimi has a crunchy texture and a full ocean aroma.
In sashimi, you can enjoy the sweetness and umami of the thick flesh.
Natural Nodoguro sashimi is a rare dish that cannot be enjoyed elsewhere.
A generous assortment of fresh seafood.
A generous assortment of fresh seafood.
Large shrimp with a unique rich sweetness and a melt-in-your-mouth texture
Raw skate wing goes well with sake.
A dish featuring plump shrimp coated in a special ginger mayonnaise.
An assortment of carefully selected pickles from various regions.
A creative Japanese hijillo boasting the essence of Japanese flavors
A masterpiece unique to charcoal grilling, capturing high-quality fat and umami.
Please enjoy the fluffy texture.
An assortment of two types of skewers (mochi pork and chicken).
Skewered grilled with charcoal using Hokkaido brand chicken.
Skewered grilled with charcoal using Hokkaido brand pork.
A luxurious dish full of the delicious flavors of salmon and ikura, perfect for the finale.
Creative rolled sushi wrapped with grilled salmon and avocado in red vinegar rice
A selection of six carefully chosen seafood toppings is attractive◎
A luxurious dish mixed with high-quality sesame sauce and served with a rich, hot broth.
Whimsical sherbet. Look forward to it.
Using "keykeg," a dedicated sake server. Hyogo Prefecture Takezumi Draft Nama Sake" is the first sake server introduced in Hokkaido. By directly connecting freshly pressed, unfiltered, unpasteurized sake, you can enjoy the taste of freshly pressed, unpasteurized sake without oxidation until the very last glass. We hope you will try it.
Hokkaido. A balanced flavor profile. Characterized by rich umami. The mouthfeel is stable. Sake degree +1, rice polishing ratio 70%
A superb balance of sweetness and depth made with 100% Akita Komachi from Aomori Prefecture. The sharpness on the palate is also remarkable. Sake degree +8, acidity 1.8
Miyagi Prefecture, 2018 Kura Master Junmai Sake Division Gold Award. A refreshing and well-balanced flavor that fully brings out the umami of the rice. Sake degree +15, acidity 1.5.
Aomori Prefecture, the aroma is very gorgeous and fruity. The mouthfeel is also good with a gentle and mild taste. Sake degree +2, rice polishing ratio 60%
Akita Prefecture, the deliciousness of rice. Sweetness and acidity are all elegant. Aged ginjo aroma, sake degree +3, rice polishing ratio 50%
Iwate Prefecture, a gorgeous ginjo aroma with fresh and fruity scents like melon and apple. The taste is also voluminous. Sake degree +2, acidity 1.5
Kyoto Prefecture, crisp and refreshing with a sharp finish. It does not interfere with meals at all. Proudly dry, Sake degree +12, rice polishing ratio 60%
Kochi Prefecture, with a refreshing balance of acidity and umami, this is a popular sake from Kochi. Sake degree +7, rice polishing ratio 50%
A sake that insists on using only rice from the rice fields of Aomori Prefecture, focusing on junmai sake production. It uses the local Aomori rice known as Kojou Nishiki, which is said to be a phantom rice. Sake degree ±0, acidity 1.5.
Yamaguchi Prefecture Dassai uses only the sake rice known as the 'king of sake rice,' Yamadanishiki. A long aftertaste after swallowing. This is pure Junmai Daiginjo. Sake degree +3, acidity 1.5.
This Junmai Daiginjo, made with Yamada Nishiki from Aichi Prefecture, is so exceptional that it is served at a Michelin-rated three-star restaurant in Paris. Sake degree ±0, acidity 1.7
Due to its rarity, available while supplies last! If you love shochu, you must try it at least once! A tasting set that allows you to enjoy Moriizo, Maou, and Murao all at once.
Sweet potato shochu made from Hokkaido-grown sweet potatoes. It features a soft potato aroma and a refreshing taste.
100% Hokkaido-grown two-row barley is used. The rich aroma and flavor of the barley are utilized to create a soft and light drinking experience.
This is a refreshing shochu made using carefully selected aromatic shiso from Shiranuka Town in Hokkaido and the pure water of Asahikawa, which overlooks the Daisetsuzan mountain range.
Miyazaki Prefecture. Brewed with 'black koji'. The deliciousness produced by black koji is characterized by a rich sweetness and a crisp finish. The ingredients are sweet potatoes and Kogane Sengan.
Kagoshima Prefecture 'Shirokoji' brewing. Although it is sweet potato shochu, it has a smooth mouthfeel and is easy to drink. Additionally, its rich and robust flavor is also appealing.
100% use of Satsuma sweet potatoes from Miyazaki Prefecture. The natural sweet aroma of the potato and a refreshing, elegant taste.
In Kagoshima Prefecture, using fresh golden senkan in its entirety, it has a rich, slightly oily flavor with sufficient umami components when tasted.
Kagoshima Prefecture 'Black Koji'. It has a light mouthfeel while also possessing a robust and solid flavor.
Using Kagoshima Prefecture's Ougon Senkan and being particular about the source water, the flavor and taste are also mellow.
Kagoshima Prefecture 'Shiro Koji'. It has no peculiarities typical of sweet potatoes, making it easy to drink with a sweetness that is of top quality.
Kagoshima Prefecture 'Kuro Koji'. It offers a strong aroma and flavor, providing a rich drinking experience.
Kagoshima Prefecture. It has a soft drinking mouthfeel and sweetness, with a refreshing taste of sweet potato. The balance is very well achieved.
Kagoshima Prefecture - There is no unique odor of shochu. Rather, when poured into a glass, a fruity aroma rises, and just with that gorgeous scent, the drinkability is greatly enhanced.
Kagoshima Prefecture. It is characterized by having no sweet potato odor, being light, and easy to drink. It is known as a phantom shochu.
Oita Prefecture, a deep flavor brewed with all koji. Its refreshing and elegant drinkability is a perfect match for delicate dishes.
A shochu made using two-row barley and barley koji from Miyazaki Prefecture, it has a refined sweetness and a toasty aroma.
Unlike typical shochu that is bottled and shipped immediately after distillation, this one is aged in barrels.
Miyazaki Prefecture, rich aging aroma, the toasty scent of barley spreads. The sweetness of barley and the depth of flavor are outstanding.
Kagoshima Prefecture, you can feel a soft sweetness, and the aroma and flavor are strong, making the taste of barley very pronounced.
A refreshing taste with a light wine and orange base. Cheers with a powerful glass!
In 2011, we were honored with the championship in the 'Plum Wine Category' at the Tenmatenjin Plum Wine Competition.
Made using Wakayama Nanko plums. Among them, carefully selected plums are used, and to enhance the sourness of the plums, approximately three times the amount of plums is soaked.
This plum wine is made using the shiso that is used in 'Shiso Shochu Tandakatana', and it is finished without the addition of flavoring or coloring agents. It is a plum wine that you can enjoy with a beautiful ruby color and rich shiso flavor.
This is a tea split made with carefully selected tea. The sweetness and astringency are remarkably different.
This is a tea split made with carefully selected tea. The sweetness and astringency are remarkably different.
This is a tea split made with carefully selected tea. The sweetness and astringency are remarkably different.
Uses Kishu Nanko plums. Ripe plums are crushed with a special stick and combined with shochu.
Gin and Tonic, Gin Buck, Vodka Tonic, Moscow Mule, Bulldog, Screwdriver, Fuzzy Navel, Kunyann, Cassis Soda, Cassis Orange, Cassis Grape, Cassis Oolong, Shandy Gaff
The fresh fruit and caramel aroma create a vivid and complex flavor that spreads, pairing exquisitely with meats and white fish.
Italy, characterized by a bright straw color and fruity aroma. It features a refreshing and well-balanced acidity.
Italy's crisp and refined elegant wine. A dry wine with a balanced aroma reminiscent of ripe fruits and trees.
Made in the Burgundy region of France, it has a unique crispness that is pleasant, and while it is a refreshing dry wine, it also offers plenty of elegance.
Spain full-bodied. It has a strong aroma with scents of berries and cherries, and a fully ripe fragrance.
A smooth mouthfeel with soft tannins, rich flavors of concentrated jam spread across the palate.
A vibrant and juicy flavor of ripe berries enveloped by soft tannins, making it a medium-bodied wine that you won't tire of drinking.
Recommended Japanese Whiskey, Recommended Scotch Whiskey, Recommended Bourbon
Orange Juice, Grapefruit Juice, Ginger Ale, Pepsi Cola, Green Tea, Oolong Tea, Tonic Water
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