본각에도마에스시자긴데시스난킨초
本格江戸前鮨ザギンでシースー 南京町 / Authentic Edomae Sushi Zagin De Shiisuu Nankinmachi
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일본사용자 평가3.09(1건)리뷰
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저희 가게의 자랑인 에도마에즈시를 먼저 한 가지씩 차려내는 코스로 즐겨보세요. 예: 천연 참다랑어 살코기, 천연 참돔 다시마 초밥, 감새우 다시마 초밥, 청오징어, 도미 구이
저희 가게의 자랑인 에도마에즈시를 먼저 한 가지씩 차례로 제공하는 코스로 즐겨보세요. 예: 천연 참다랑어 숙성 참치 토로, 천연 넙치 다시마, 조림 가리비, 시마아지, 장어 손초밥
저희 가게의 자랑인 에도마에 초밥을 먼저 한가지씩 나오는 코스로 즐겨보세요. 예: 천연 참다랑어 살코기, 천연 참돔 다시마 초밥, 감새우 다시마 초밥, 청오징어, 도미 구이, 숙성 연어, 숙성 와사비, 조림 가리비, 덴류 금눈돔, 해산물 대하초밥, 붉은 육수
저희 가게의 자랑인 에도마에즈시를 먼저 한가지씩 차례로 제공하는 코스로 즐겨보세요. 예: 천연 참다랑어 숙성 참치 토로, 천연 참다랑어 숙성 참치 살, 천연 넙치 다시마, 모란새우 다시마, 붉은 조개, 줄무늬鯵(鯵), 숙성 뱅어, 조림 가리비, 텐류 금눈돔, 장어 손초밥, 붉은 육수
Fresh aroma, rich flavor. The premium malt fragrant ale with divine foam.
Non-alcoholic beer taste beverage
A taste that continues to be loved. A refreshing flavor that you never get tired of.
A sweet and smooth flavor nurtured by the rich nature of the outskirts of Kyoto.
The fragrance of young leaves nurtured in the forest distillery and a refreshing taste.
Refreshing and crisp.
Wheat
Sweet potato
The splendid aroma of jasmine tea leaves. JJ / JR / JS each
A specialty tavern means a strong lemon flavor that is not sweet! This is a perfectly balanced lemon sour that pursues the harmony of alcohol and lemon!
From 528 yen
+55 yen
Finely chopped naturally aged fatty bluefin tuna, concentrated in flavor, rolled with pickled daikon and sea urchin.
This is a 5-piece course of authentic Edomae sushi, just like a high-end restaurant.
A 10-piece course of authentic Edomae sushi, just like a high-end restaurant. Comes with rich and concentrated umami red miso soup.
This is a special premium 10 piece course of authentic Edomae sushi, just like at a high-end restaurant. It comes with a rich and concentrated red miso soup.
This is a premium 5 piece course of authentic Edomae sushi, just like at a high-end restaurant.
Lean natural bluefin tuna aged to concentrate its flavor
Marinated red meat of aged natural bluefin tuna, concentrated in flavor, served with local mustard from Fukui Prefecture.
Thick slices of aged natural bluefin tuna toro served with plenty of wasabi
Lightly seasoned with salt and citrus
Shizuoka's brand Kinmedai
Scallops with concentrated umami flavor through low-temperature cooking
Boiled Kuruma Ebi served rare.
Hand roll made with natural bluefin tuna belly that has been aged to concentrate its flavor, combined with shredded white green onion.
Hand roll made with natural bluefin tuna belly that has been aged to concentrate its flavor, combined with shredded white green onion.
A hand roll made with natural bluefin tuna toro that has been aged to concentrate its flavor, combined with pickled daikon.
Hand roll made with natural bluefin tuna toro that has been aged to concentrate its flavor, combined with pickled daikon.
Finely chopped naturally aged fatty bluefin tuna, concentrated in flavor, rolled with pickled daikon and sea urchin.
Finely chopped natural bluefin tuna toro that has been aged to concentrate its flavor, hand-rolled with plenty of pickled daikon and sea urchin.
Hand roll with additive-free sea urchin from Hokkaido
Hand roll with additive-free sea urchin from Hokkaido
You can enjoy the liver sauce of the abalone from that high-end restaurant here! After finishing, add rice to the sauce for a risotto-style dish.
You can enjoy the drunken shrimp with egg yolk and sea urchin sauce from that high-end restaurant here! Fresh shrimp marinated in Shaoxing wine is generously topped with egg yolk and sea urchin sauce! After finishing, add rice to the sauce for a delicious egg yolk rice dish.
Large oysters with ponzu sauce.
Premium quality new ginger gari. Once you try it, you'll be hooked.
A refreshing dish of eel and cucumber in vinegar.
Generously mixed Kasukabe's snow crab with salmon roe.
Refreshing pickled Zuwai crab and cucumber
A rich red miso soup resembling a thick potage made from the broth of high-end fish such as black throat sea perch and golden eye snapper.
Luxurious rice topped with rich egg yolk from Oita Prefecture and plenty of sea urchin from Hokkaido.
Quickly fried Spanish mackerel with sweet onions from Awaji Island in a Nanban marinade.
Fluffy boiled shirasu served with plenty of coarsely grated daikon and ponzu sauce.
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