카이카야 바이 더 씨
開花屋 by the sea / kaikaya by the sea
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
바다의 신선한 해산물을 만끽할 수 있는 창작 일본식 레스토랑
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리뷰
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신선한 생선회 모둠에 활새우와 참치, 대뱃살 초밥, 대게살과 연어알을 넣은 초밥. 그 중에서도 와규의 희귀 부위인 '자부톤'을 탈리아타 스타일로 만든 스테이크. 향긋한 야채를 사용한 소스를 곁들여 먹는다. 후쿠 코스에서만 맛볼 수 있는 요리를 즐겨 보세요. 1, 반달 두부 참깨 소스 2, '활' 차새우 소금구이 에스닉 소스 3, 7가지 생선회 모둠 4, 대게살 초밥과 게껍질 초밥, 게살 연어알 5, 고르곤졸라 리조또로 속을 채운 전복의 오븐구이 6, 게다리 튀김과 귤을 곁들인 7, "소" 백숙과 국내산 오리 구이 8, 일본산 소고기 스테이크 8. 자부톤의 타리아타 BBQ 소스 9, 제일 육수 '시메'의 스프 10, 계절 디저트 모둠
뭐니 뭐니 해도 살아있는 차새우. 보드카와 함께 춤을 추게 한 후 그대로 삶는다. 특제 에스닉 소스에 찍어 드셔보세요. 그 외에도 추천 요리가 가득한 총 10종류의 코스 메뉴가 준비되어 있다. 1, 반달 두부 참깨 소스 2, '활' 차새우 소금구이 에스닉 소스 3, 7가지 생선회 모둠 4, 참치, 와규, 연어알 초밥 5, 고르곤졸라 리조또로 속을 채운 전복 오븐구이 6, 새우 새우 소스 7, '작은' 백숙 닭다리살과 국내산 오리 구이 8, 와규 철판구이 9, 와규 철판 스키야키 구운 온타마 소스9, 제일 육수 '시메'의 스프10, 계절 디저트 모둠
7가지 생선회 모둠은 물론, 와규와 참치 대뱃살 초밥, 대게의 살을 듬뿍 섞은 베샤멜 소스를 사용한 게껍질 구라탄 등 총 11가지 요리로 구성되어 있다. 1, 반달 두부 참깨 소스 2, 생선 카르파초 샐러드풍 3, 7가지 생선회 모둠 4, 와규와 대뱃살 초밥 5, 게껍질 구라탄 6, 새우 새우 소스를 곁들인 새우 소스 7, "작은" 흰 닭다리살 구이 8, 참치 스페어 립 9, 와규 철판 스키야키 온타마 소스 10, 가장 먼저 육수 '시메'의 스프11, 벚꽃 젤라토
*The dishes will be changed to the following contents from mid-February. Please note that the images may differ from the pictures during the change period.
Pitcher (1600cc) 3600 yen
Pitcher (1600cc) 3,600 yen
Vodka & Spicy Ginger + Lemon Copper Mug
One squeezed raw grapefruit + white wine & white curaçao
825cc (3 cups worth!)
Soda... 650 yen Oolong... 700 yen Dry Ginger... 750 yen
Shinjuku at night~♪ Squeeze a lemon on a giant mug! *Hennessy VSOP + dry ginger + 1/2 squeezed lemon for a crisp taste!
THE KAIKAYA special! White wine & red wine + cranberry J + fruits (grapefruit, lemon, berry, orange, kiwi, grape, etc.) & rose hip, clove 1 glass... 750 yen pitcher (500ml)... 1,500 yen 1L... 2,800 yen
FR red Cabernet Sauvignon with characteristic fruitiness and aftertaste
FR red sweet concentrated fruit flavor. Grenache, Syrah, Cinsault varieties
This is a fresh white wine with aromas reminiscent of FR white lime and a refreshing, crisp mouthfeel.
A dry wine with a clear aroma that has depth in fresh flavors and taste, matured with white sediment.
Half size [360cc]
Zanpa soda mix is available for an additional 100 yen.
A refreshing ginjo aroma and a smooth mouthfeel. Unfortunately, it is limited in availability and is in short supply.
It has recently become famous, but it is our top recommendation. Everything is just the right high-quality Jun Gin.
Cool and exquisite flavor and aroma. Our top recommended Junmai Ginjo sake. Junmai Ginjo made from 50% polished Yamada Nishiki rice.
A famous sake known for being served cold or warm. Deliberately a honjozo. Connoisseurs drink this Hakkaisan.
Thanks to the one-time heating of the cold Nakadori, the aroma is prominent, and the mouthfeel is refreshing with a clean finish.
The unique aroma of rice that feels toasty, characteristic of cold unfiltered pure rice sake.
Chilled/Warm blend of Junmai and Junmai Ginjo made from Yamada Nishiki and Kinmon Nishiki. A sake with a sharpness that pairs well with fish, ranked NO1.
A pure rice ginjo sake made from 100% Reibiyama Nishiki. It has a transparent throat feel and a lingering aftertaste that seeps in.
A sake with a rich flavor like a 'local sake sample'. Distinctively bold and delicious. For sake lovers like you.
A sake brewed by female toji Yuko Yokozawa, featuring a moderate aroma and a crisp, delicious taste.
Good for cold or warm drinking, smooth on the throat, and pleasant aftertaste. Marketed as a 'man's sake', but it is a refined sake that does not have any peculiarities, making it suitable for all drinkers.
A well-balanced sake that you can drink cold or warm, and keep drinking.
On the rocks... 650 yen Soda... 700 yen Oolong... 750 yen
W…950 yen S…700 yen
W...950 yen S...800 yen
W…950 yen S…700 yen
This dish is available only from late July to around September.
Chou Mori... 5 servings for 5,750 yen, Hana Mori... 4 servings for 4,800 yen, 3 servings for 3,600 yen, Mini Mori... 2,500 yen
Juicy oven-baked large bluefin tuna jaw with rich fat. Please enjoy it mixed with the seasoning of green onions, tuna meat, and sauce.
Plump shrimp coated in a sauce made from sweet shrimp miso.
Salt-grilled local fish measuring 20 to 25 cm. Finished with lemon, spices, and garlic oil! *The type of fish may vary by day. Please ask the staff for details.
The type of fish varies by day, please ask the staff for details.
The type of fish may vary by day. Please ask the staff for details.
The appearance is hot and freshly fried. But inside is a cold crab salad. It is packed with king crab salad made with cucumber and onion.
Round potato croquettes topped with a Japanese-style dashi chicken minced meat sauce. The number of croquettes will be increased according to the number of people.
Recommended by Kaikaya. Everyone knows Takana Fried Rice. Today's (also) closing dish at Kaikaya is this along with miso soup!
The gelato from Kaika-ya includes not only cherry blossom but also sesame, Earl Grey, and plum.
さくたま
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