Seikaisou, Higashi-Shinmachi
晴快荘 東新町店
| อา | จ | อ | พ | พฤ | ศ | ส |
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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 |
ร้านอิซากายะสไตล์ญี่ปุ่นที่สามารถเพลิดเพลินกับอาหารทะเลสดใหม่
คะแนน
รีวิว
เมนู
Our popular menu item 'Mozuku Tako Shabu' is loved by many customers. It features a fragrant broth with plenty of fresh mozuku, wakame, and green onions, and thinly sliced octopus is enjoyed by dipping it in the 'shabu shabu' style. The rice porridge or ramen soaked in the broth offers an exquisite taste. Please give it a try. One serving.
A dish with a delicate flavor that is its charm. Fresh tiger pufferfish is thinly sliced and presented in a vibrant arrangement, truly a work of culinary art. When you take a bite, the unique richness and sweetness of the pufferfish spread in your mouth, allowing you to enjoy a pleasant texture. It pairs excellently with ponzu sauce and condiments, letting you experience a variety of flavors. Please be sure to experience its charm!
Using fresh Ise lobster, its carefully prepared appearance is beautiful, and it is a dish that allows you to enjoy the bounty of the sea in a luxurious way. The translucent flesh spreads sweetness in your mouth, allowing you to experience the deep flavors of the ocean. The gorgeous presentation will brighten the dining table and spark lively conversation. Please enjoy its charm to the fullest! Market price
Sashimi Platter Matsu...3,850 yen Sashimi Platter Take...2,750 yen Sashimi Platter Ume...1,650 yen Sashimi Platter Half...880 yen Ise Lobster Sashimi...5,500 yen Live Sweet Shrimp 1 piece...715 yen Meji Tuna...1,045 yen Bonito...990 yen Amberjack...1,045 yen Red Sea Bream...935 yen Pickled Mackerel...1,045 yen Sweet Shrimp...990 yen Scallop...1,100 yen Abalone...1,980 yen Surf Clam...1,760 yen Turban Shell...1,650 yen Celery Oyster...825 yen
Sashimi...2750 yen, Charcoal Grilled...2750 yen, Hot Pot...2750 yen, Fried...2750 yen, Milt Sashimi...2310 yen, Charcoal Grilled Milt...2310 yen, Tempura Milt...2310 yen
・Mozuku Octopus Shabu…2,750 yen《Topping》・One Clam…550 yen・5-10 Clams…550 yen・Shijimi…440 yen・5 Pieces of Mochi Shabu…495 yen・Zosui (with Pickles)…495 yen・Ramen (with 1 Egg)…385 yen
・Thick Cut Beef Tongue Skewers…935 yen・Beef Belly Skewers…715 yen・Agu Pork Skewers…638 yen・Eggplant Skewers…330 yen・Okra Skewers…220 yen・Young Corn Skewers…220 yen
Salt Grilled...2970 yen, White Grilled...2970 yen, Kabayaki...2970 yen
・Kasago…1,320 yen・Mame Tai…990 yen・Renko Tai…825 yen・Meji Maguro Kama Salt Grilled…748 yen・Kanpachi Kama Salt Grilled…748 yen・Domestic Beef Fillet Charcoal Grilled…4,400 yen・Domestic Beef Loin Charcoal Grilled…3,300 yen・Hotaru Ika Dried Whole…880 yen
Oyster Tempura...825 yen, Oyster Fry...825 yen, Horse Mackerel Fry...825 yen, Sardine Fry...528 yen, Cartilage Fried Chicken...506 yen
• Kasago... 1,320 yen • Mame Tai... 990 yen • Renko Tai... 825 yen • Buri Head Simmered... 748 yen • Tai Ara Simmered... 748 yen • Bai Shell Simmered... 935 yen • Soft Simmered Squid... 1,320 yen
・Assorted Delicacies…1,100 yen・Cod Milt with Ponzu…880 yen・Monkfish Liver with Ponzu…880 yen・Bonito Sake Paste…495 yen・Sea Bream Sake Paste…495 yen・Chanja…495 yen・Squid Matsumae-zuke…495 yen
One serving
Clam... 440 yen, Asari... 330 yen, Shijimi... 330 yen, Shabu Mochi... 495 yen, Ramen... 495 yen, Zosui... 495 yen
1. Once the broth is boiling, please add green onions, seaweed, and mitsuba in that order. 2. When cooked, reduce the heat and transfer the ingredients and broth to a serving bowl. 3. Dip the octopus in the broth (overcooking will make it tough. The guideline is that the octopus skin shrinks slightly and the center is half-cooked, enhancing the natural sweetness of the octopus). 4. First enjoy it as is, then add yuzu pepper for more flavor. 5. Adding clams will further enhance the umami of the broth (shijimi clams too). 6. Clams are ready when they open! Enjoy the bouncy texture. 7. For shabu-shabu mochi, cook to your preferred doneness. 8. The final touch is either ramen or zosui!
This is fugu sashimi.
Please grill it over charcoal at your table
A salad made with chopped skin and grilled skin of fugu.
It is seasoned and then deep-fried.
This is a pufferfish hot pot.
Please enjoy with ponzu sauce
Grilled shirako over charcoal
Please enjoy with salt
The season is from the cold period to early summer. Ways to eat: raw (sashimi, hot water blanched), grilled (salt grilled, rotisserie), boiled (chiri-nabe, simmered, clear soup, miso soup), served (fried), internal organs (hot water blanched) each at market price.
Season is from spring to summer. Ways to eat: raw (sashimi, hot water blanched), grilled (salt grilled, rotisserie), boiled (chiri nabe, simmered, clear soup, miso soup), fried (tempura), internal organs (hot water blanched) each at market price.
Half sashimi, half tempura and other options are also possible. Market price
Market price
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Market Price
Recommended highball made with Dewar's, said to be the 'origin of the highball'!
Perfectly compatible with dishes, refreshing and invigorating gin soda
Juicy acidity and slight bitterness. *There is no special glass for grapefruit.
Lemon, grape, lime, peach, male plum, green apple, grapefruit, yuzu, domestic yuzu honey, various plums
Soda mix... +55 yen
Soda mix... +55 yen
Soda mix... +55 yen
Limited quantity freshly pressed flavor captured in a 'glass'. The vibrant and fruity aroma evokes apples and melons. The freshness unique to freshly pressed sake spreads in the mouth, characterized by a sweetness reminiscent of juicy fruits. A slight acidity provides a refreshing aftertaste, allowing you to enjoy a fresh flavor.
Toyama Prefecture, Sake Degree: +5.5 has a fragrant aroma, a light and refreshing taste, and a well-balanced umami that is crisp and clean, finishing with a sharp dry aftertaste.
[Kochi Prefecture Sake Degree: +6.5] While fully showcasing the qualities of junmai sake, the flavor is light, and you can enjoy a refreshing aroma.
[Gifu Prefecture Sake Degree: Not Public] This sake has a fruity impression of fruit, yet a solid acidity runs through it, making it feel dry.
Toyama Prefecture Sake Degree: +3. Made with 50% polished 'Tomi no Ka' rice from Toyama Prefecture, brewed with the famous water of Kurobe, selected as one of Japan's 100 best waters. It features a smooth texture and a refreshing finish.
[Gifu Prefecture Sake Degree: +12] Calm ginjo aroma, expanding soft umami, refreshing aftertaste, and sharpness. The balance of umami and acidity is good, enhancing the flavors of the ingredients.
[Hyogo Prefecture Sake Meter Value: +3] Smooth and gentle at first, gradually developing the characteristic richness of Yamada Nishiki, finishing lightly.
[Aichi Prefecture Sake Degree: +2 to 4] Carefully handcrafted using locally grown rice with great attention to detail. It has a rich flavor characteristic of Shiraoi, and the more you drink, the more delicious it becomes.
[Gifu Prefecture Sake Degree: Not Disclosed] While having a fruity impression of fruits, it has a solid acidity that runs through the entire body, making it feel dry. Awarded a silver medal in the Junmai Ginjo category.
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