Jizakana Shokudo Tai no Tai Umeda
鯛之鯛 梅田店
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
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 |
ร้านอิซากายะที่น่าสนใจซึ่งสามารถเพลิดเพลินกับปลาที่ผ่านการบ่ม
จุดแนะนำ
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.54(5 รายการ)รีวิว
รูปภาพ
เมนู
Tai-no-tai's popular menu is all here! This is a luxurious course that includes "Super luxurious matured and fresh fish sashimi platter", "Kobe beef with sea urchin and salmon roe", and "Rice with salmon roe and seafood over egg" that is very popular on SNS! We recommend combining this course with all-you-can-drink sake! We recommend that you combine this course with the all-you-can-drink Japanese sake. In case of online reservation, it will be completed when we are able to contact you by phone. Please inform us of the number of guests for the course at least one day in advance. If you cancel on the day of your reservation, you will be charged for the cost of the meal. If you do not contact us on the day of cancellation, we will not allow you to use our restaurant (including affiliated restaurants) in the future. We ask for your understanding that we often have to refuse a large number of reservations, which leads to inconvenience for other customers. Course contents (8 dishes)◇ Appetizer◇ Appetizer◇ Manager's recommendationAged fish x fresh fishSashimi platter◇ Fried dishRare fried Akashi octopus◇ Salad Manager's recommendation◇ Braised seasonal fish◇ Grilled dishLow temperature cooked roast beef with salmon roe sauce◇ Finish dishRice cake with salmon roe and shirasuOmelette with rice◇ Dessert Today's Dessert■All-you-can-drink → Draft beer (Maltz), highball, shochu highball, cocktails, wine, shochu, soft drinks ■All-you-can-drink local sake → All-you-can-drink local sake such as honjozo, junmai sake and junmai ginjo recommended by the liquor store and brewery! In addition to the all-you-can-drink jizake, we have a lineup of Ottersai Daiginjo-30.9 percent and other premium sake. All-you-can-drink: 120 minutes (L.O. 30 minutes before) Reservation deadline: 3 days prior to 10:00 p.m. (OK for reservations until 10:00 p.m.) Cancellation: Tentative reservations are strictly prohibited. Please understand that we may charge a cancellation fee in some cases. Please understand that this may cause inconvenience to other customers. The contents will change depending on the season.
Luxury set of Ate x Sashimi x Closing plus all-you-can-drink! All-you-can-drink 3500 yen All-you-can-drink local sake 4500 yen All-you-can-drink premier local sake 5500 yen! Please note that due to the busy season in November, December, and January, please allow 2 hours for seating.
With draft beer: 2000 yen, without draft beer: 1500 yen. Not applicable on holidays and days before national holidays.
All-you-can-drink local sake 10,000 yen*All-you-can-drink premium local sake 10,500 yen●The manager of Tai no Tai considers the best course depending on the seasonal ingredients and the day's stock! The rice cooked in an earthenware pot with salmon roe, sea urchin, and seafood is a gem of a dish that can only be enjoyed in this course! ◆Course Includes◇ Appetizer: Tai-no-tai popular appetizer◇ Sashimi: Manager's recommended aged fish and fresh fish◇ Salad: Kajitani Farm's leaf and fish sauce salad◇ Fried dish: Snow crab and crab miso cream croquette◇ Braised dish: Braised fish of the day◇ Grilled dish: Kobe beef with uni and salmon roe◇ Finish dish: Rice cooked in an earthenware pot with real seafood◇ Finish dish: Rice cooked in an earthenware pot with real seafood◇ Grilled dish: Kobe beef with uni and salmon roe◇ Finish dish: Rice cooked in a pot with real seafood◇ Dessert: Honwarabi rice cake with molasses and kinako (soybean flour) *The menu is subject to change depending on the season and availability on the day. Please consult with us about allergies, preferences, etc. *Photographs are for reference only. Contents may change depending on the season.
*The price for the meal only is 3,500 yen. The manager's favorite "Assorted Sashimi" and This is a special course that allows you to enjoy a variety of popular dishes.
30 min. extension (30 min. LO) No draft beer 500 yen
30 min. extension (30 min. LO) Draft beer available, 700 yen
30 min. extension (30 min. LO) 1000 yen with local sake
Every day, a large number of seafood is brought in from various locations such as the fishing ports of Akashi, Amakusa, and Kochi, as well as the Osaka Central Wholesale Market, depending on the season. Our specialty, aged fish, is managed by skilled artisans using unique methods to ensure safety and quality, concentrating the umami component, inosine acid, to enhance the flavor. Fresh fish is also processed with techniques such as live processing and nerve removal tailored to each type of fish, ensuring even greater deliciousness. Additionally, our commitment is reflected in everything from tempura and stews to grilled dishes and individual meat items, as well as seasonings like soy sauce and salt.
Incredibly delicious fish becomes even tastier with aging. Our unique cold aging technique brings out the umami of 'aged fish'. We have perfected the process with techniques that maximize the quality of the fish, including nerve pinning and blood removal. Of course, we also offer fresh fish directly sourced from places like Amakusa, Akashi, Sukumo, and Nemuro, as well as from the Osaka Central Wholesale Market. Please be sure to experience the difference.
Our recommended fresh fish x aged fish carefully prepared sashimi assortment. To enjoy delicious fish even more: 1. Eat it quickly! Freshness decreases over time, especially with aged fish! 2. Use salt to enhance the fish's aroma and sweetness! Enjoy the umami with soy sauce! 3. For the last piece of sashimi, a quick sip of sake makes it even more delicious!
The tempura made with the finest sea bream is crafted by a tempura chef who trained at a renowned restaurant with over 70 years of history. Please fill out the order form on the back of the menu.
The tempura made with expertly prepared sea bream is crafted under the supervision of a tempura chef who trained at a renowned restaurant with over 70 years of history. Please fill out the order form on the back of the menu.
Packed with the umami of seafood! A superb dish! 'Highest quality autumn salmon ikura from Nemuro, Hokkaido' made just for Tainotai. The best ikura available at market price, delivered directly from the source!
Directly sourced from Hokkaido and Amakusa. The production area may change depending on the procurement situation.
Homemade fermented dressing, only from the Tai no Tai group in Kansai, featured on Crazy Journey!
Increased flavor with overnight drying
Plump oysters gently raised in the sea of Ako
Grilled oysters with shell can be ordered for an additional 299 yen (including tax 329 yen) for one piece.
Please contact the staff.
There is a bone shaped like a sea bream inside the sea bream. If you can take it out, you are a master of chopsticks!
Please contact the staff.
Uwa Island style sea bream rice. Marinated sea bream and homemade sea bream miso, served in the second half with broth in a hitsumabushi style.
The ultimate combination of eel and rolled omelette.
All types of sea bream fish are included!
Using noodles from Menya Teigaku
The ultimate Handa noodles from Tokushima Ono Seimen
For 2 to 4 people
1. Please choose your preferred type. 2. Please select from the types available. 3. Please try different types as well. *There are also seasonal sake available.
・Tachisake Special Junmai from Aomori Prefecture has a rich flavor while being refreshing and pairs well with anything. ・Hiran Nikomaru Junmai from Nagasaki Prefecture has a gorgeous aroma reminiscent of white peach and white grapes, with a rich sweetness and umami from the rice. ・Kosen Junmai Ginjo from Hyogo Prefecture is a sake that balances aroma and umami. It has a floral fragrance and gently envelops the palate in the finish. ・Houou Bidan Junmai Daiginjo from Tochigi Prefecture has a high transparency and quality umami that harmonizes with the tongue, showcasing the unique aroma and sweetness of Daiginjo. ・Toyo Bijin Hanamoji Junmai Daiginjo from Yamaguchi Prefecture has a smooth mouthfeel, is sweet yet has a refined umami, making it a well-rounded sake.
・Gangi Hitotsubi Junmai: Yamaguchi Prefecture, with the umami and flavor of rice, it has a soft and gentle mouthfeel while retaining a distinctive aroma and taste. ・Bon Junmai 55: Fukui Prefecture, featuring a refreshing and rich aroma, characterized by a wonderful sharpness along with a light and deep flavor. ・Kanzake Yuki no Mesha Yamahai Junmai: Akita Prefecture, with a calm aroma, smooth and moist flavor, and a hint of lactic acid nuances. A subtle fruitiness lingers. ・Naramon Junmai: Fukushima Prefecture, with a sweet and refreshing aroma, the rich umami spreads gently in the mouth, and in the latter half, it disappears cleanly with a slight bitterness. ・Kanzake Tamagawa Yamahai Junmai Muroka: Kyoto Prefecture, a sake rich in amino acids derived from naturally occurring yeast without additives. It has a strong flavor and sharpness.
・Kanzake Suigei 【Special Junmai】 Kochi Prefecture, has a strong drinking experience and a refreshing aftertaste, making it ideal as a food pairing sake.・Kokuryu 【Junmai Ginjo】 Fukui Prefecture, has a refined, mellow flavor with fruitiness, a crisp spiciness, and a pleasant acidity that spreads.・Isojiman 【Honjozo】 Shizuoka Prefecture, enveloped in a refined and fruity aroma, while a subtle astringency leads the overall flavor to a dry finish.・Hakurakusei 【Special Junmai】 Miyagi Prefecture, has an excellent balance of refreshing acidity and sharpness. The aroma is reminiscent of melon and refreshing banana.・Sharaku 【Junmai】 Fukushima Prefecture, features a fruity aroma on the palate, with a well-balanced flavor that spreads and a refreshing aftertaste.
・Kankonichi Special Junmai, Miyagi Prefecture: Has the umami of dry rice with a refreshing aftertaste, a modest aroma, and a smooth spiciness that allows for continuous drinking. ・Otokoyama Kuniyoshi no Natori Junmai, Miyagi Prefecture: A hint of acidity and sharp crispness. Loved by shops around the world for its compatibility with fish. ・Izumo Fuji Junmai White Label, Shimane Prefecture: Pure and white, it brings out the soft and high-quality umami of Yamada Nishiki, creating a harmonious flavor of junmai sake. ・Kikido Junmai, Wakayama Prefecture: The first half has a mild mouthfeel with gentle umami, while the aftertaste is crisp and lingers. ・Kairaku Super Dry Junmai, Hyogo Prefecture: The sharp acidity and umami of the rice spread in the mouth, with a gentle aftertaste that lasts long.
Can be served hot, warm, or cold
+ Vanilla Ice Cream Topping + Tax Included 220 Yen
Oichu 329 yen including tax. Note: You cannot Oichu with sake lemon sour and craft coke high.
A good guy who can stay together without fighting with fish.
Suntory Draft Beer
Asahi Super Dry
Small bottle
Small bottle
Non-alcoholic beer-flavored beverage
This is a rich plum wine made with about six times the usual amount of Nanko plums from Wakayama Prefecture, packed with plum extract.
Italy
Each 439 yen including tax
Various 769 yen + Vanilla Ice Cream Topping + Tax 220 yen
よこログ
ゆいちん
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