클리야 모리타
厨 盛田 / DAIDOKO MORITA
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
전통과 창작이 숨쉬는 일본식 요리와 일본주 향연
추천 포인트
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Experience the "ultimate" of Japanese cuisine - in the heart of Nagoya. The Hida beef lava-roasted on the lava rock of Mt. Fuji is a well-known gastronomic delicacy. The course also includes the stunning Anago Tebokome-meshi (conger eel) and a dessert to complete the story. We look forward to seeing you at our restaurant for an unforgettable evening, such as an important anniversary, a meeting, or a special reception.
A new afternoon begins with the appetizer. Then, Hinaga Island octopus rice cooked in a Banko-yaki earthenware pot with Okumino-Oshima rice and octopus flavor, and finally the epilogue of miruku ice cream with Nishio green tea. Please enjoy this course with your loved ones.
In the old days, each brewery used to have its own boxed meal. This is a reasonable course that includes the two boxes, which are compared to a modern-day Tamatebako, Mikawa red chicken grilled with sake lees from the brewery, and conger eel rice, etc. [Hakozen]. Please take your time and enjoy the traditional Japanese cuisine of the Japanese people.
This lavish course features a four-variety sashimi platter made with fresh, locally sourced and wild-caught fish, as well as charcoal-grilled Hida beef—rare cuts from A5-grade female cattle. From the Hima Island octopus rice—cooked in a clay pot to achieve astonishing umami and tenderness—to other delicacies, this course offers an extraordinary culinary experience. Whether for corporate banquets, anniversaries, engagement parties, or entertaining important guests, we invite you to experience the “Kin-shachi Course” and turn your special evening into a truly memorable night.
We offer a selection of culinary delights, including a four-variety sashimi platter featuring fresh fish sourced locally and from the wild, as well as seasonal specialties such as grilled fish marinated in ginjo sake lees and tempura. This course is designed to create an extraordinary dining experience, culminating in the Hima Island octopus rice—cooked in a clay pot to achieve astonishing umami and tenderness. Whether for corporate banquets, anniversaries, introductory meetings, or entertaining important guests, we invite you to experience the “Golden Shachihoko Course” and turn your special evening into a truly memorable night.
[Mino Kenton Steamed in a Bamboo Steamer], made with “Mino Kenton”—pork from Gifu Prefecture rich in vitamins B and E— The luxurious side dishes that support the star of the show—including a three-variety sashimi platter and a selection of grilled and deep-fried items such as Shinojima jakoten and Mikawa Red Chicken marinated in ginjo sake lees—are all of such high quality that it would be no exaggeration to call any one of them the main course. Please enjoy a brewer’s meal at “Kuraya Morita,” a restaurant that carries on the traditions of the brewery to this day.
Using sake brewing suitable rice, Yamada Nishiki, polished to 35%. Brewed with the pure water of Mount Mitake, this sake is pressed three times in one winter. The limited edition junmai of Kinmon Konohi can only be enjoyed at Kurabito Kitchen. Please savor the deep, rich flavor crafted with care by the Kurabito from Morita, a sake brewery in Owari Mikawa Kozudani. (180ml one cup / 360ml two cups) Polishing ratio: 30% / Production area: Aichi Prefecture
Using the excellent sake brewing rice 'Yamada Nishiki', polished to 60% or less for both koji rice and main rice. This is a ginjō sake carefully brewed by hand, allowing you to enjoy its floral aroma, refreshing mouthfeel, and mellow aftertaste. (180ml one cup / 500ml bottle) Production area: Aichi Prefecture
This is a ginjō sake that expresses the heart of the Japanese who love nature with a simple yet elegant name and label. It features a faint floral aroma, a soft mouthfeel, and a refreshing finish. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
A special honjozo sake that embodies traditional brewing techniques. Brewed with a 350-year legacy of sake-making in the Ozaki region of Kozugaya. It features a rich yet refreshing finish. (180ml one cup) Production area: Aichi Prefecture
Honjozo sake brewed with water, rice, and brewing alcohol. A tasting of three types with different polishing ratios: Daiginjo, Ginjo, and Honjozo. Production area: Aichi Prefecture.
This is a junmai daiginjo genshu made using the excellent sake brewing rice 'Gohyaku Mangoku'. It features a rich aroma and a deep flavor with a solid body characteristic of genshu. The label uses the handwritten characters of the 15th generation head, Morita Kyuzaemon (the late honorary chairman of SONY, Akio Morita). (180ml one go / 500ml bottle) Production area: Aichi Prefecture
(180ml one cup / 500ml bottle) Production area: Aichi Prefecture
Flavor brewed in wooden barrels. A technique sealed with the evolution of craftsmanship over time. Looking to the next generation, we return to the roots of sake brewing. This is a refined junmai ginjo sake polished to 58%, with the unique personality of the wooden barrel gently wafting through. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
This sake, with a traditional taste from Aichi Prefecture, is brewed with carefully selected ingredients to create a rich and flavorful profile. It pairs well with Haccho miso and tamari, and is a beloved taste among the locals. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
This is a Junmai Ginjo sake made using Aichi Prefecture's sake-brewing suitable rice 'Yume Ginga'. It is finished unfiltered to retain the umami derived from the rice. It features a gentle aroma and a deep flavor characteristic of Junmai. It pairs well with relatively rich-flavored dishes. Limited quantity product. (180ml one cup / 500ml bottle) Production area: Aichi Prefecture
Founded in the 5th year of the Kanbun era. A technique passed down from the Owari region. This junmai sake represents Nenohi, nurtured alongside local cuisine. It has a rich flavor that fully captures the original deliciousness of junmai sake, brewed with traditional techniques, featuring a well-rounded taste and a clean finish, high concentration, and a rich dry type of junmai sake. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
This is a top-quality daiginjo sake brewed using the excellent sake rice 'Yamada Nishiki', polished to 40% or less for both koji rice and main rice, and carefully brewed over a long period at low temperatures, utilizing the best techniques in every step of the process. You can enjoy the elegant aroma allowed only for daiginjo, along with a light and refreshing finish. (80ml per cup / 180ml per serving / 500ml bottle) Production area: Aichi Prefecture
Morita's junmai sake, which has been nurtured alongside the rich flavors of Chita Peninsula's local cuisine, offers a full-bodied and satisfying taste. The brewing water is sourced from the natural water of Mount Ontake in Kiso. The flavor, which fully brings out the umami of the rice, pairs well with rich dishes and enhances the dining experience as a sake to enjoy with food. A tasting of three types with different polishing ratios: Junmai Daiginjo, Junmai Ginjo, and Junmai. Production area: Aichi Prefecture.
This unique item has a deep richness and drinking experience that combines the flavors of malt and red miso. Enjoy it with the 'Mino Kinton', which is raised on mugwort and contains a lot of vitamins B and E, along with the subtle umami of the fat that spreads in your mouth from the 'Mino Kinton 2-Year Aged Miso Marinated Grilled Pork'.
Each ingredient is carefully selected and aged luxuriously over time, creating a flavor that evokes sophistication, 'Asahi Premium Draft Beer Jukusen'. Please savor this adult-flavored beer with its deep taste and high-quality aroma.
This pure rice sake, brewed with Hasegawa spring water, is generously made with the flesh of the brand strawberry 'Bijin Hime' from Okuda Farm.
Refreshing taste.
Brewed with Yamada Nishiki.
Soda mixed with gently squeezed hassaku citrus juice.
Added honey to the refreshing yuzu.
Rich pomegranate juice mixed with soda.
Other options: Lemon, Umeboshi each / Ice / Hot water / Mineral water 500ml
This is pomegranate juice, which has been regarded as a food of beauty since ancient times.
Gently squeezed to avoid bitterness and astringency from the skin and pith.
The stems of the tea leaves have been lightly and evenly roasted. Enjoy the unique roasted aroma and refreshing taste.
Non-alcoholic beer
The spiciness of ginger becomes addictive.
Please enjoy the refreshing taste of hassaku
This is a drink made from the moromi called 'kashijee' that remains after distilling Okinawa's specialty, awamori, and is rich in citric acid and amino acids.
・[Daiginjo] Kinmonko no Hi ・[Junmai Daiginjo] Kono Hi Matsu ・[Daiginjo] Kinshachi ・[Ginjo] Kinshachi
Kinshachi Beer (2 bottles of blue and red) Kinshachi Beer (2 bottles of miso)
Since the establishment of the sake brewery in 1665, we have been brewing soybean miso, tamari, and soy sauce, supporting local food culture for over 350 years. The spirit of creating products that enrich people's lives has consistently continued, following Akio Morita, the 15th head of the family and founder of Sony Corporation.
A refrigerator that preserves the quality of sake delivered directly from the warehouse. Ingredients sourced from the Tokai region are grilled over charcoal, and the aroma of the grilled food and the crackling flames stimulate the appetite. At the counter seats, enjoy a drink while watching the chef's skills. At the table seats, gather with friends, and for special occasions, private rooms are available for your use.
A day for celebrating occasions such as face-to-face meetings, wedding anniversaries, birthday celebrations, and long life celebrations, as well as a day for memorial services to reminisce about cherished memories of the deceased while enjoying a meal. We offer a course of dishes suitable for such an important day.
The skin is grilled over charcoal until crispy, smoked with straw, and finished with a rich aroma. Served refreshingly with ponzu and aromatic vegetables.
Snap Peas, Okra, Radish, Myoga, Young Ginger, Bell Pepper
Mino Kenton contains a lot of vitamins B and E. Please enjoy the subtle richness of the fat that spreads in your mouth. *The vegetables used may differ from the photo depending on the season.
Generously topped with chicken miso made from Mikawa red chicken and aged in wooden barrels, grilled over charcoal on round eggplant.
Enjoy the savory flavor of the carefully grilled fish over charcoal and the refreshing aroma reminiscent of clear streams.
We made a tempura with Gold Rush corn, which has a soft skin and strong sweetness.
Enjoy the flavor of junmai sake lees and the freshness of the sashimi with our homemade wasabi pickles.
Topped with salted kelp and bonito flakes, accented with fragrant peanut oil.
We use grape seed oil extracted from wine grapes, rich in vitamin E, to enhance the sweetness of the tomatoes.
Please enjoy the juicy flavor of Mino Kinton.
The seasonings from Morita's storehouse are concentrated with a special blend by the chef. Grilling over charcoal enhances the flavor even more. - Mikawa Red Chicken Tsukune (served with onsen egg) - Mikawa Red Chicken Sake Lees Grilled - Mino Kento Pork Grilled with Junmai Miso - Shinojima Baby Sardine Tempura - Pickled Vegetables *The photo is an example.
Simmered with soybean miso aged for 2 years in a wooden barrel from Kuramoto Morita. A masterpiece featuring daikon, konjac, egg, red sausage, grilled tofu, and beef tendon. The aroma and umami of the miso pair well with both rice and sake.
Daikon radish softened in kombu broth, generously topped with chicken miso made from Mikawa red chicken and aged miso in wooden barrels.
This fish has been marinated in sake lees pressed by our brewers this year. It has been grilled to a crisp over charcoal. Enjoy the aroma of junmai sake. [Traditional Technique Junmai Sake Lees] This is junmai sake lees pressed twice in one winter. It is rare and not available in the market. Please enjoy the concentrated flavor with its rich aroma.
Aichi's Fukuyutaka soybeans. The rich flavor of the soybeans and the fragrant dengaku miso aroma are exquisite.
Stewed with aged miso in a wooden barrel. You can enjoy the umami of the fish and the umami of the miso.
The umami of the octopus is simmered with Okumino Oshima rice in a Banko-yaki clay pot. Enjoy the tender simmered octopus on top, complemented by the crunchy texture of fresh ginger that enhances the refreshing flavor.
4 types of seasonal fresh fish caught at Toyohama Port served as sashimi.
Please enjoy the texture and umami of the large clams.
The gentle sweetness of tamari and the umami of anago melt in your mouth.
Enjoy the plenty of jako without any dipping sauce.
The flavor of freshly shaved bonito and conger eel, combined with the aroma of sansho pepper, is addictive.
Seasonal fish simmered slowly using tamari.
Sashimi grilled with fragrant straw, served with plenty of refreshing vegetables. Please enjoy with our homemade ponzu sauce. *The photo is an example.
A selection of three seasonal fish.
The freshness spreads in the mouth by wrapping it in perilla leaves and frying.
Enjoy the chewy texture of octopus from Hinakajima Island.
A platter of large clams and two types of today's fish. Please enjoy it with our special spicy miso.
The umami of Hida beef, the acidity of tomatoes, and the sweetness of Awaji onions are well balanced with tamari soy sauce. Please enjoy it with zosui at the end. (Zosui set includes rice, egg, green onion, and pickles)
Grilled surface of 100g of rare cuts of Hida beef over charcoal, then slowly cooked on top of Fuji lava. *Can be finished to your preferred doneness: tataki, rare, or medium.
The flavor of Hida beef is fully infused into the fluffy potatoes and onions. Hida beef is made from only A5 rank female cattle from Yoshimoto Sohonten, established in the 7th year of the Taisho era. Enjoy the unique richness of Hida beef fat.
A fluffy croquette filled with the delicious flavor of Hida beef. It's large, so please enjoy it with everyone. Not only is it big, but it also melts in your mouth.
The rich flavor of pork is slowly simmered and thoroughly infused into the daikon. Enjoy the kakuni with daikon and boiled egg.
Marinated in bean miso aged in a wooden barrel and grilled to a crisp over charcoal.
Please enjoy the crispy fried Mino Ken pork kushi katsu with a special miso made from aged soybean miso in a wooden tub.
We made tsukune using various parts of the soft and juicy Mikawa red chicken. Please enjoy it with a hot spring egg and our special spicy miso.
Stuffed with Momo Taro from Mie and minced Mikawa red chicken, simmered in bonito broth and served chilled.
In addition to the rich flavor that rivals Nagoya Cochin, it is tender and full of juice. Marinated in junmai sake lees that are not available in the market and grilled over charcoal.
Mikawa produced. Fukuyutaka soybeans are rich in umami.
Using pure sake lees vinegar Mitsukan Yamabuki, aged with traditional methods from the Edo period, the chef has pickled these vegetables. It pairs exceptionally well with sake.
Homemade wasabi pickles made with Morita's carefully crafted sake lees and added wasabi leaves.
Blanched greens, large kinpira, simmered taro
Please enjoy the rich flavor of Mino's flavorful eggs, which are high in vitamin B.
First enjoy it as is, then with condiments, and finally with broth.
The fresh anago (conger eel) is sourced every morning from the local fishing port and is cooked immediately, resulting in an astonishingly fluffy texture.
The umami of the octopus is cooked with Okumino Oshima rice in a Banko-yaki clay pot. Enjoy the tender simmered octopus and the crunchy texture of the shredded ginger.
We have simmered the fatty anago from Toyohama in a soy sauce. It melts in your mouth.
White fish caught in Toyohama, sealed with umami using kombu, mixed with sesame sauce, and served on warm rice. First, enjoy a bite as it is, then pour hojicha to make it into chazuke.
We have sourced anago from various regions, and it has been simmered in tamari. It melts in your mouth.
We have prepared a chazuke with crab, rich in umami, caught in the Sea of Japan. Enjoy it lightly after drinking.
Shiba An (Marushin Seifun)
The Koshihikari rice grown in the clear waters of Gujo Hachiman is rich in flavor.
Using the ginjo sake lees from Morita's kura, we marinated seasonal fish. ◇Seasonal Grilled Fish◇Two Types of Sashimi◇Chicken Miso Dengaku◇Ripe Tomato Salad◇Pickles◇Hearty Miso Soup◇Rice, Shirasu◇Pickles. *Available only on Saturdays, Sundays, and holidays.
First enjoy it as is, then with condiments, and finally with broth. ◇ Crab Rice ◇ Two types of sashimi ◇ Pickles *Available only on Saturdays, Sundays, and holidays.
◇ Sukiyaki Box ◇ Watercress Salad ◇ Ripe Tomato Salad ◇ Hearty Miso Soup ◇ Pickles *Available only on Saturdays, Sundays, and holidays.
Stewed anago cooked in tamari topped with freshly shaved yuzu. ◇ Anago Juzan ◇ Two types of sashimi ◇ Soup ◇ Hearty miso soup ◇ Pickles. *Available only on Saturdays, Sundays, and public holidays.
The bitterness of Nishio matcha and the acidity of apricot perfectly combine with Tokachi's large red beans.
Fermented butter from the Échiré region of France and mandarin honey provide richness and freshness. It has been finished like a confection.
Carefully cooked Dainagon beans from Tokachi, prepared in a rustic style to blend well with milk ice cream. Please enjoy it sandwiched between crispy monaka made from rice flour.
Sudachi enhances the umami of the sake lees, leaving a refreshing aftertaste.
Made with Nishio matcha. A subtle bitterness within the sweetness.
This is coffee certified by the Rainforest Alliance, which is gentle on the Earth and humanity. A well-roasted coffee pairs perfectly after drinks and meals.
This year, the sake lees pressed by the brewers (using ginjo sake lees produced during the sake brewing process at Morita's brewery) has been marinated with seasonal fish caught at the local fishing port and grilled to a crisp over binchotan charcoal. Please try the grilled fish with the fragrant and concentrated umami of sake lees. [Traditional Technique Ginjo Sake Lees] Ginjo sake lees pressed twice in one winter. It is rare and not available in the market.
This dish uses only red snow crab caught in the Sea of Japan. Please enjoy the rich flavor and sweetness of the crab packed in. *The photo is an image of the in-store dining 'Crab Jūzen'.
Only A5 rank Hida beef heifers are seasoned sweet and savory with tamari soy sauce. The compatibility of the rich flavor of Hida beef and the deep umami of Morita's tamari is outstanding.
Fresh and fatty anago sourced every morning from the local fishing port, cooked tenderly with tamari soy sauce. It melts in your mouth.
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