코와리
小割 / Kowari
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
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 |
홋카이도의 혜택을 즐기는 혁신적인 이탈리안 레스토랑
추천 포인트
평가
일본사용자 평가3.08(1건)리뷰
메뉴
みなみ北海道の海や山の食材を堪能できる当店のフラッグシップコース
We carefully grill the 'Akari Farm pork' raised in the lush Oonuma without using any chemicals, and finish it with a touch that varies depending on the day. The accent salt used is also made from deep-sea water produced in Hokkaido.
Using natural Ezo abalone from Matsumae-cho, Hokkaido, steamed for 1 hour and then sautéed in butter. The sauce made from the aroma of butter and the liver of the abalone and porridge stimulates the appetite. The scent of the sea spreads throughout the mouth.
This is a dish woven with seafood from the chef's hometown of Minamichibe in Hokkaido. Enjoy the flounder, which has been tightened with its nervous system while fresh, with a luxurious sauce made from locally available natural rock seaweed and flounder bones.
Marinated in Taihaku sesame oil, using summer-season Aburako (greenling) from Hokkaido, grilled over charcoal to bring out its aroma. Served with local summer vegetables.
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