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Kaka
呵呵
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
ข้อมูลล่าสุด
เสน่ห์ของอาหารญี่ปุ่นที่ใช้วัตถุดิบตามฤดูกาล
จุดแนะนำ
คะแนน
รีวิว
รูปภาพ
เมนู
A delicacy made from soft-boiled true octopus from Setouchi, served with boiled white taro.
Seasonal eggplant is fried in a compatible oil and deliciously stewed. It is perfect as a 'first dish'.
Nagaimo is sliced thinly and finely with just a knife, creating a beauty that could easily be mistaken for 'somen'. This hidden gem showcases the chef's skill.
We have blanched live hamo from Awaji Island, which is in season now. Please enjoy it with refreshing and delicious plum sauce.
This size of abalone at this price! It's a great deal!
High-quality fish, sweetfish, marinated in slightly sweet Saikyo miso and slowly grilled. It is a popular dish in Japanese cuisine.
The irresistible combination of sweet and spicy sauce with the aroma of wood buds...
The broth made from eel bones is enhanced by the sweetness of new onions, making it delicious until the last drop! Please enjoy the fresh eel cooked just enough for shabu-shabu. It's also good to add Inaniwa udon at the end!
This is a popular dish with the finely textured meat of Yamagata beef and just the right amount of marbling, making it delicious.
The harmony of Wagyu rib meat and homemade magnolia leaf miso pairs perfectly with beer, sake, and shochu! A fragrant aroma wafts through the dining area.
Fresh live octopus quickly sautéed with olive oil and garlic. It pairs perfectly with beer and wine.
A fragrant crepe topped with ice cream and decorated with chocolate sauce. It is a popular dessert among women.
Using Yamagata beef with fine meat texture and sweet fruit tomatoes, arranged into sukiyaki with cotton candy resembling a cluster of clouds. Enjoy the process until it's ready!
The subtle acidity and soft aroma unique to wheat malt spread throughout the mouth, offering a gentle taste with little bitterness. Tumbler (large)... 800 yen, Tumbler (medium)... 580 yen, Tumbler (small)... 490 yen
The rich aroma and depth created by dark malt, with a subtle sweetness and a refreshing bitterness from the hops are characteristic. Large tumbler... 800 yen, Medium tumbler... 580 yen, Small tumbler... 490 yen
Due to quality reasons, we cannot keep leftovers, so please take any remaining drinks home and enjoy them at your residence.
The pride of Echigo, the famous sake 'Kubota', released this exceptional product to celebrate its 30th anniversary. The price is also about half of the usual Banshu, making it affordable. *Please limit to one bottle per group for Kubota.
It features a unique aroma made from glutinous rice. It can be enjoyed both chilled and warmed.
The magnificent land of Japan's top rice-producing area 'Uonuma' and the sacred peak 'Hakkai Mountain' with its underground water 'Raiden's Pure Water', along with the earnest feelings of the brewers living in the harsh nature... the happiness of being able to fully enjoy the exquisite aroma and taste...
[Cold Sake, Hot Sake, Warm Sake] The essence of Junmai is beautifully expressed with a smooth finish and a refreshing taste, showcasing a balance of light and dry flavors.
[Chilled Sake] Made with highly polished rice, carefully brewed with long-term low-temperature fermentation to create a 'fruity' aroma and flavor.
[Chilled Sake] A sake made only from rice, without the addition of brewing alcohol, highlighting the umami of the rice. A clean and dry flavor with a beautiful umami finish.
[Chilled Sake] A mellow and gentle flavor with a refreshing ginjo aroma that is exquisite. Carefully crafted in small batches, luxuriously made, and the taste and aroma are the crystallization of the brewer's skill. A seasonal limited release (summer and winter) masterpiece.
Smooth flavor with cold sake, hot sake, and warm sake. A gentle sweetness is faintly felt, but the aftertaste is refreshing and crisp.
A very rare product created by the sake 'Hakkaisan'. Incorporating sake brewing techniques, it uses sake yeast and yellow koji in a 'three-step brewing' process. It features a subtle aroma reminiscent of ginjo sake and a refreshing taste. Aged for over 2 years - on the rocks/straight... each 650 yen; with water/with hot water... each 550 yen; sold by weight 1 go... 750 yen.☆ Lemon and umeboshi are an additional 100 yen.
・On the rocks/Straight…650 yen each・Watered/Hot water…550 yen each・Measured sale 1 go…750 yen☆Lemon and Umeboshi are an additional 100 yen
On the rocks/Straight... 650 yen each, Watered/Hot water... 550 yen each, Sold by weight 1 go... 750 yen. Lemon and pickled plum are an additional 100 yen.
A super rare product made only from fresh sake lees that are born during the production process of sake 'Hakkaisan', slowly distilled under reduced pressure. It has a fragrant and elegant ginjo aroma with a mild mouthfeel. Long-term aged for over 3 years; on the rocks, 1 glass... 1,100 yen
On the rocks/Straight... 750 yen each, Watered/Hot water... 650 yen each, Sold by weight 1 go... 950 yen. Lemon and Umeboshi are an additional 100 yen.
On the rocks/Straight... 750 yen each, Watered down/Hot water... 650 yen each, Sold by weight 1 go... 950 yen. Lemon and pickled plum are an additional 100 yen.
Shochu base can also be mixed with soda.
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