Nagomi Daisuke Takanawa Bettei
和味大輔 高輪別邸
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
คะแนน
รีวิว
เมนู
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Eggplant and burdock salad ◾️ surinagashi: bamboo shoots surinagashi ◾️ Hors-d'oeuvre: soaked santo-goya and kaga-taiko cucumber ◾️ grilled dish: grilled sweetfish ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu-Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Salad of grilled Terashin Chicken, Mizunasu eggplant and new burdock root ◾️ surinagashi: bamboo shoots surinagashi ◾️Kobachi: soaked santo-goya and kaga-taiko cucumber ◾️ grilled dish: grilled sweetfish ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu-Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Toyama Prefecture's Tsurugi beef with handmade grated sauce, eggplant and fresh burdock root salad. ◾️Surinagashi: bamboo shoots surinagashi (bamboo shoots with grated radish) ◾️Kobachi: Soaked santo-greens and Kaga cucumber ◾️ grilled dish: grilled sweetfish ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu-Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Eggplant and burdock salad ◾️ surinagashi: bamboo shoots surinagashi ◾️ Hors-d'oeuvre: soaked santo-goya and kaga-taiko cucumber ◾️ nabe: shabu shabu shabu of sea bream from Izu-Shimoda, Shizuoka Prefecture ◾️ grilled dish: grilled sweetfish with salt ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu-Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Eggplant and burdock salad ◾️ surinagashi: bamboo shoots surinagashi ◾️ Hors-d'oeuvre: soaked santo-goya and kaga-taiko cucumber ◾️ grilled dish：Salted grilled bluefin tuna from Shimane Prefecture ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Handmade grated sauce with Toyama Prefecture's Kuroge Wagyu Beef swordfish, eggplant and burdock root salad ◾️Surinagashi: bamboo shoots surinagashi ◾️Kobachi: Soaked santo-goya and kaga-taiko cucumber ◾️ nabe: shabu shabu shabu of sea bream from Izu-Shimoda, Shizuoka Prefecture ◾️ grilled dish: grilled sweetfish with salt ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu-Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Toyama black wagyu beef and filet mignon with handmade grated sauce, eggplant and fresh burdock root salad ◾️Surinagashi: bamboo shoots surinagashi ◾️Kobachi: soaked santo-gai and kaga-taiko cucumber ◾️ grilled dish: grilled sweetfish ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu-Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Toyama black wagyu Tsurugi with handmade grated sauce, eggplant and fresh burdock root salad ◾️ surinagashi: bamboo shoots surinagashi ◾️Kobachi: soaked santo-goya and kaga-taiko cucumber ◾️ grilled dish：Salted grilled bluefin tuna from Shimane Prefecture ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Eggplant and burdock salad ◾️ surinagashi: bamboo shoots surinagashi ◾️ Hors-d'oeuvre: soaked santo-goya and kaga-taiko cucumber ◾️ nabe: shabu shabu shabu with Shizuoka sea bream ◾️ Grilled dish: Shimane Prefecture's grilled bluefin tuna with salt ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Toyama black wagyu beef fillet with handmade grated sauce, eggplant and fresh burdock root salad ◾️Surinagashi: bamboo shoots surinagashi ◾️ Hors-d'oeuvre: soaked santo-seaweed and kaga-taiko cucumber ◾️ nabe: shabu shabu shabu of sea bream from Izu-Shimoda, Shizuoka Prefecture ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu-Shimoda. You can choose from the following.
◾️ Appetizer: Fresh ayu fish and pickled onion ◾️Sashimi: 5 kinds of sashimi of fresh fish picked in the morning (direct from the production area) ◾️Fried food: Tempura of yellowtail, dried sweet potato and young corn ◾️Salad: Toyama black wagyu beef fillet with handmade grated sauce, eggplant and fresh burdock root salad ◾️Surinagashi: bamboo shoots surinagashi ◾️ Hors-d'oeuvre: soaked santo-gai and kaga-taiko cucumber ◾️ grilled dish：Salted grilled bluefin tuna from Shimane Prefecture ◾️Rice: rice cooked with scallion and ginger ◾️ Dessert: Sake blancmange, Kyoto Kamibayashi Harumatsu green tea pudding, and authentic Italian gelato from Gelateria Amore in Izu Shimoda. You can choose from the following.
For details of the course, please refer to [Seasonal Fish Course], Please refer to "Seasonal Fish Course" for details.
Please refer to "Takanawa Villa Exclusive Course" for details, Please refer to "Takanawa Villa Limited Course" for details.
For the details of the course, please refer to the following page, Please refer to "Toyama Tsurugi Beef Tsurugi and Seasonal Fish Course" for details.
For details of the course, please refer to the following page, Please refer to "Shabu-Shabu Shabu of Sea Bream and Seasonal Fish from Izu-Shimoda, Shizuoka Prefecture" for details.
For details of the course, please refer to the following page, Please refer to "Shimane Prefecture's Sea Tuna Course" for the details of the course.
For details of the course, please refer to "Shabu-Shabu Shabu", Please refer to "Shabu-Shabu Shabu-Shabu of Sea Bream from Izu-Shimoda, Shizuoka Prefecture, Tsurugi Beef from Toyama Prefecture, and Seasonal Fish Course".
For details of the course, please refer to the following page, Please refer to "Toyama Prefecture Black Wagyu Beef and Yamato Fillet and Seasonal Fish Course" for details.
For the details of the course, please refer to "The Tsurugi Course", Please refer to the "Shimane Prefecture Tsurugi and Toyama Prefecture Tsurugi Course" for the details of the course.
For details of the course, please refer to the following page, Please refer to "Shabu-Shabu-Shabu of Sea Bream from Izu-Shimoda, Shizuoka Prefecture, and Sea Urchin from Shimane Prefecture" for details.
For details of the course, please refer to the following page, Please refer to "Shabu-Shabu Shabu-Shabu of Sea Bream from Izu-Shimoda, Shizuoka Prefecture, and Fillet of Black Wagyu Beef from Toyama Prefecture and Fish of the Season" for details.
For details of the course, please refer to the following page, Please refer to the "Shimane Prefecture Bluefin Tuna and Toyama Prefecture Black Wagyu Beef and Yamato Filet Course".
○ Kurobakuren (Ginjo Extra Dry) Yamagata ○ Yamatoshizuku (Junmai Ginjo Yukinoyamato) Akita ○ Hououbidan (Junmai Daiginjo Yamadanishiki) Tochigi ○ Tominari Ki (Back Label Kurauchi Matured Daiginjo) Fukui ○ Chiebijin (Back Chiebijin Junmai Ginjo) Oita ○ Umenoyado (Junmai Ginjo Dry) Nara ○ Musou (Junmai Ginjo Nama Genshu Genyuki) Niigata
○ Niwa Ringo (Junmai, Nakadori, Nama Sake) Nagano ○ Kaiun (Junmai, Unfiltered) Shizuoka ○ Daishu (Special Junmai, Yamahai Style) Aomori ○ Mansaku no Hana (Special Junmai, Umakarakuchi) Akita ○ Kaga Tobi (Extreme Cold Junmai, Unfiltered) Ishikawa ○ Kagiya (Junmai, Nama Genshu) Ehime ○ Shino Mine (Junmai, Yamada Nishiki) Nara
Ayagiku (Dry) Kagawa, Nanbu Bijin (Honjozo) Iwate, Michizakari (Special Brew) Gifu
E
Seasonal vegetables with homemade dressing. The homemade dressing changes monthly.
We prepare fresh seasonal fish directly sourced from the morning catch at Izu Shimoda and Ito fishing ports. *We procure special fish of the day and selected fish based on daily availability.
A large collar grilled with salt. A satisfying dish.
This fish is known for its tender flesh and excellent fat content, often referred to as the 'toro of white fish.' It is a rare and highly valued delicacy, famous for being an ultra-high-quality fish. It has been a signature dish since the establishment of our restaurant.
Characterized by a firm and elastic texture due to long-term raising and exercise. It contains a lot of umami components, features a deep richness in flavor, and while it is juicy with good fat content, it has relatively low fat content as a brand chicken.
This pork is raised using a feed that combines particularly excellent breeds with mineral-rich water from the Kurobe River and bamboo vinegar. It is characterized by a high umami content and a low level of the typical pork odor. Emphasizing color, texture, and firmness, only about 10% of the pigs shipped are selected, resulting in a tender and juicy meat quality known as 'Brand Pork'.
This is an exquisite marbled meat characterized by a pleasant texture, tenderness, strong umami in the lean parts, and sweet, melting fat. It is a brand of beef that is shipped only once a month from a herd of about 20 cows.
The 'Toyama Beef' raised in rich nature and clean water offers a delicate texture and rich flavor, making it a 'brand beef'. The tenderloin, known as the 'Queen of Meat', is a rare cut that can only be obtained from 3% of a single cow, and we serve it with seasonal vegetables.
This is a blancmange made with homemade sake. The gentle aroma of sake spreads in your mouth.
This is a homemade matcha pudding made with matcha powder from Kyoto Kamiyama Harumatsu. It is a pudding finished with a refreshing touch that matches its slight bitterness.
Sourced from the gelato specialty shop Gelateria Amore in Shimoda, Izu. This special authentic Italian gelato combines the artisan's spirit with seasonal ingredients, infused with the rich blessings, climate, and aromas of Izu. Please enjoy it as a wonderful conclusion to your meal.
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