Teppan-yaki Baramonya
鉄板焼ばらもんや
ร้านอาหารเทปันยากิที่ใช้วัตถุดิบตามฤดูกาลอย่างพิถีพิถัน
คะแนน
รีวิว
เมนู
Carefully selected seasonal ingredients are boldly cooked on the teppan and served as a course that blends Japanese and Western cuisine. The course is a blissful blend of Japanese and Western cuisine using a wide variety of luxurious ingredients, including Japanese black beef. The chef's skill and the unique world of teppanyaki at Brahmin-Ya are sure to delight your palate.
Carefully selected seasonal ingredients are boldly cooked on the teppan and served as a course that blends Japanese and Western cuisine. The course is a blissful blend of Japanese and Western cuisine using a wide variety of luxurious ingredients, including Japanese black beef. The chef's skill and the unique world of teppanyaki at Brahmin-Ya are sure to delight your palate.
Carefully selected seasonal ingredients are boldly cooked on the teppan and served as a course that blends Japanese and Western cuisine. The course is a blissful blend of Japanese and Western cuisine using a wide variety of luxurious ingredients, including Japanese black beef. The chef's skill and the unique world of teppanyaki at Brahmin-Ya are sure to delight your palate.
Carefully selected seasonal ingredients are boldly cooked on the teppan and served as a course that blends Japanese and Western cuisine. The course is a blissful blend of Japanese and Western cuisine using a wide variety of luxurious ingredients, including Japanese black beef. The chef's skill and the unique world of teppanyaki at Brahmin-Ya are sure to delight your palate.
Carefully selected seasonal ingredients are boldly cooked on the teppan and served as a course that blends Japanese and Western cuisine. The course is a blissful blend of Japanese and Western cuisine using a wide variety of luxurious ingredients, including Japanese black beef. The chef's skill and the unique world of teppanyaki at Brahmin-Ya are sure to delight your palate.
Carefully selected seasonal ingredients are boldly cooked on the teppan and served as a course that blends Japanese and Western cuisine. The course is a blissful blend of Japanese and Western cuisine using a wide variety of luxurious ingredients, including Japanese black beef. The chef's skill and the unique world of teppanyaki at Brahmin-Ya are sure to delight your palate.
Sliced from a whole leg of Spanish Jamón Serrano.
Seasonal fresh fish with lemon vinaigrette sauce.
Thinly sliced horse meat from Kumamoto served with a special aioli sauce
Exquisite scallops from Sarufutsu. Cook them in your preferred way.
Foie gras imported chilled from France, served with a sauce made from brown sugar, wasanbon, and Izumo soy sauce.
An original sauce made with seasonal vegetables, Kyoto's Saikyo miso, and Kumamoto's red eggplant.
This is a popular menu item at Baramonya.
Vegetables are placed in a cocotte, drizzled with olive oil, and steamed.
Popular menu item! Enjoy it with caviar!
Simply grilled sweet shrimp. The sweetness of the meat is delicious.
Live lobster prepared in various cooking methods. From 6,000 yen.
Prepared with live abalone using various cooking methods. From 2,800 yen.
Seasonal fresh fish prepared in various cooking methods. From 2,000 yen.
We prepare A5 grade black wagyu fillet from Kyushu with a meticulous cooking method. Starting from 4,000 yen.
A5 grade black Wagyu beef loin from Kyushu, prepared with a meticulous cooking method. Starting from 3,300 yen.
The harami meat is grilled thoroughly on the outside and finished rare, served with coarsely grated daikon and ponzu sauce.
A well-balanced juicy hamburger made with 60% black wagyu beef and 40% domestic pork.
Kinka pork from Hirata Farm in Yamagata Prefecture. The fat is sweet! It is finished with a pink interior.
Lamb from New Zealand. For grilling or as cutlets.
A simple pasta made with clams. Choice of oil or tomato.
Pasta made with bacon and vegetables. You can adjust the spiciness to your liking.
A luxurious pasta filled with the flavors of seafood.
Fresh squid ink has been refined to a mild taste.
A rich carbonara made with Tsuman de Go-Ran eggs from Itoshima, Fukuoka Prefecture.
A luxurious pasta dish that uses a whole live lobster in a magnificent way. The pasta is short pasta.
Homemade potato gnocchi with Gorgonzola sauce.
Please inquire for details. From 1,000 yen.
Popular menu! Exquisite recommendation!
A final cup to conclude the meal.
Homemade soy sauce koji pairs perfectly with perilla leaves
Finished with onions and two types of cheese, baked to a fragrant perfection over half a day. Small... 800 yen, Large... 1,200 yen
A soup that simply brings out the flavors of the ingredients. From 800 yen.
A selection of desserts.
This is a monthly changing dessert. Please ask the staff.
Pouring Italian Lavazza espresso over rich vanilla ice cream.
This is vanilla ice cream made luxuriously with vanilla beans.
A family-run winery located northeast of Venice. It produces unique red wines made from the Raboso grape, cultivated using natural farming methods.
Rich and powerful, yet with jammy and sweet-sour fruit flavors. There are nuances of spice and vanilla, and the tannins are pleasant.
A complex flavor with a gradually spreading astringency that enhances the taste. A rich red wine.
It is made with 14 months of aging in French oak barrels. Rich aromas of spice and smooth dark fruit flavors spread throughout the mouth.
A vibrant aroma of lemon, lime, and white peach. This is an approachable white wine typical of Southern Italy.
Aromatic scents of passion fruit and roses, with a rich acidity and vibrant fruitiness that balance well, followed by a solid depth that emerges later.
A fruity dry white wine with a floral aroma. It pairs well with seafood dishes and is easy to match with meals.
Straightforwardly expresses the characteristics of Chablis. It has a refreshing acidity, clean fruitiness, and a mineral quality.
A slightly creamy texture with a deep umami reminiscent of various fruits. It is rich and voluminous, with a pleasant balance of moderate acidity and minerals.
A refreshing aroma of passion fruit and rich fruitiness of mandarin orange. This is a stunning white wine reminiscent of herbs and green apple.
The taste is a perfect balance of the approachable fruity smoothness typical of Mâcon, with acidity, minerality, and bitterness harmoniously integrated.
The charm lies in its transparent flavor, featuring a soft fruitiness that straightforwardly brings out the juiciness of fully ripe grapes.
This wine features a refreshing aroma of pear and lemon, with a soft acidity and a pleasant fruitiness that harmoniously blend together, offering excellent cost performance.
A récoltant-manipulant that began making Champagne in the 1960s. A young producer with experience training at Jacques Selosse. It has a lasting and vibrant aroma of rich peach and apple fruits.
This standard dry wine blends up to 40% high-quality Chardonnay, offering an excellent aromatic spread and an elegant, complex taste.
While it has a refreshing acidity and a light flavor with transparency, it also boasts a solid body full of elegance, bringing about the ultimate balance.
A highly cost-effective sparkling wine produced by a quality sparkling wine maker that has been added to the prestigious Bollinger Champagne house.
The refreshing and dry Yellow Label offers a balanced taste with aromas of fruit and brioche, providing a rich and fruity experience.
It can be paired with a wide variety of dishes. While it does not contain as much tannin as red wine, it can be enjoyed with meals. It pairs well with seafood, chicken, and pork, among others. It is also recommended for Japanese and Chinese cuisine. In particular, it has an excellent compatibility with Chinese food.
This is a white wine that pairs well with a variety of Japanese cuisine. Its mineral richness and sharpness complement sashimi and sushi. Additionally, its refreshing aroma harmonizes beautifully with seasonal vegetables, such as tempura of wild plants and salads or ohitashi of fresh greens, enhancing their flavors.
A flagship wine of Kenzo Estate, primarily made from Cabernet Sauvignon. It delivers a powerful attack with high-quality fruit flavors, and the delicate acidity tightens the wine. The fine tannins spread pleasantly. It pairs exceptionally well with dishes mainly featuring beef, but also complements Chinese cuisine such as soup dumplings.
Wine made from grapes harvested later than usual to increase their sugar content is called late harvest. 'Yume Hisashi' pairs well with fresh tomatoes, liver dishes, and cheese. It can be enjoyed both during and after meals.
The 'Ai' is primarily Cabernet Sauvignon. The richness of heavy meat dishes harmonizes with the pure fruitiness and supple tannins, enhancing the flavors of the meat dishes, resonating with the wine's finish, and beautifully cleansing the palate.
A premium cuvée primarily made from Merlot. The rich fruitiness of 'Purple' pairs well with dishes that have a sweet flavoring, such as sukiyaki and other simmered dishes. The pure fruitiness and rich taste of 'Purple' create a synergistic effect with the food, allowing for a deep and enjoyable aftertaste.
"Shirin," the main brand of Kenzo Estate, and its top cuvée "Ai" are both primarily Cabernet Sauvignon, sharing a refined acidity and smooth tannins that pleasantly spread across the palate. These two wines are recommended to be paired with "Beef Braised in Red Wine." The ripe fruit flavors of "Shirin" blend harmoniously with the umami of the braised meat and vegetables, while the wine's acidity provides a refreshing finish. "Ai" features deep tannins that enhance the umami and sweetness of the braised meat, creating a synergistic effect, while also cutting through the lingering fat, leaving a pleasant aftertaste. By combining these two representative red wines from Kenzo Estate with a single dish, why not experience the unique characteristics of both Shirin and Ai simultaneously?
What is common between Indigo and Purple is the remarkable harmony of concentrated fruitiness in the wine, with a rich aroma and a beautiful balance of supple tannins and acidity. The wine made from carefully cultivated grapes conveys the qualities of 'Indigo' and 'Purple', allowing you to enjoy each of their unique characteristics. It is recommended to decant both the powerful and elegant Cabernet Sauvignon-based 'Indigo' and the concentrated and rich Merlot-based 'Purple', serving them in larger Bordeaux glasses at a temperature of around 18°C to 20°C. The T-bone steak allows you to enjoy two different cuts, so it might be interesting to pair 'Indigo' and 'Purple' with each cut.
The white wine masterpiece 'Asatsuyu' and the late-harvest wine 'Muku' made from the same grapes offer various ways to enjoy them when paired with the same ingredients. For example, using the milk of goats that have just given birth in spring, along with seasonal 'chevre-type cheese,' the unique acidity of 'Asatsuyu' goat cheese and the refreshing acidity of the wine harmonize as different acids overlap, creating a cohesive flavor. The sweetness of 'Muku' wine softens the distinctive flavor and acidity of the goat cheese, making it more approachable. Expand your enjoyment of wine with the combination of two types of Sauvignon Blanc and goat cheese.
Iced/Hot coffee uses Italian Lavazza beans.
Made with Italian Rapazza beans.
Please choose your preferred tea leaves, hot or iced.