카데트 야마다야
CADET 山田屋 / CADET Yamadaya
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
신주쿠에서 즐기는 세련된 복어 요리
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일본사용자 평가3.36(1건)리뷰
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We have started "Natural Torafugu Course" using "Natural Torafugu White" directly shipped from Shimonoseki Minamikazumari Port. Please try our "fugu sashimi" with a slightly thicker coating, "karaage" of fugu kama with a crispy batter, and "fuguchiri" with a firm texture. (Available upon reservation 3 days in advance).
Top quality torafugu (blowfish) is used. Plenty of fugusashi (sashimi)!
Enjoy the highest quality torafugu.
Prepared with a small fugu sashimi.
A small fugu sashimi made with the finest tiger puffer fish.
Sashimi made from blowfish skin.
This is blowfish skin with vinegar miso sauce, along with blowfish meat and duck head onion.
A very soft simmered dish in the style of bisque. Served in a cup.
Grilled portion of the tiger puffer fish marinated in soy sauce.
Blowfish beak, fins, and fillets prepared in the style of Karaage.
Blowfish hot pot with Chinese cabbage, leeks, shungiku, enoki mushrooms, fresh shiitake mushrooms, and tofu. The photo shows a serving for two people.
A set of white rice, egg, and pickles.
Zosui without a pot. Served with pickles.
For salt-grilling, tempura, frying, butter grilling, and hot pot. Please enjoy with various cooking methods.
Hot sake mixed with blowfish milt.
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