Shoya
笑家
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
31 | 6/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
ร้านอิซากายะโอโคโนมิยากิในบรรยากาศอบอุ่นเหมือนอยู่บ้าน
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.06(1 รายการ)รีวิว
เมนู
This dish is appreciated by those who are not fond of offal, as it has a flavorful meaty texture with good quality white fat and a moderate amount of marbling.
Iron Plate Hot Pot Set includes Akasenmai, Tecchan, Napa Kimchi, Onion, Green Onion, Bean Sprouts, Spicy Miso
Iron Plate Udon Set includes pork belly, special hand-stretched udon noodles, onion, and green onion
Tendjangige is a hot pot dish with a miso base, containing pork belly, akasenmai (thinly sliced pork), tetchan (chicken), korikori (crunchy vegetables), tsurami (fish), napa cabbage kimchi, onions, scallions, bean sprouts, tofu, enoki mushrooms, shiitake mushrooms, daikon radish, and more.
This is the most popular lean meat at our store, which remains tender even when simmered and has a sweet taste.
When cut open, it becomes a triangle like a minokasa (what the old man in the folktale wears on his head). It is called mino from the triangular shape. It has a crunchy texture like a scallop and a sweet taste, which is attractive.
Tecchan, well-known for its popularity, is also called Shimachou. It has a moderate amount of fat, and its smooth and chewy texture is popular.
Upper Akasenmai is the part that connects to the small intestine from within the Akasen, and only the 'kabu' part is selected. Please enjoy the thick and rich flavor.
This is the fourth stomach part. It is sometimes called Akasenmai because it has a slightly pink color. It is also known as Geara or Akawata, and its crunchy texture is popular, with a very rich flavor.
The taste is excellent! This is the part with tendons, but with a moderate marbling, simmering for a long time brings out richness and a mellow texture!
The second stomach. It is named after its honeycomb-like shape. It is best for stewing rather than grilling. It is famous for being used in Chinese, French, Italian, and other cuisines.
This is the third stomach part. It is called Senmai because it has many walls. Although it looks grotesque, it tastes completely different when eaten. Its unexpected tenderness and unique flavor are truly a delicacy! It has many fans.
It is the cartilage of the trachea. While chicken cartilage is common, beef cartilage is rarely available. It has a firm texture and a great crunchy sensation! The umami slowly emerges, so simmer it well and enjoy.
Also known as 'takenoko', it has a texture that is truly 'crunchy' and a taste similar to that of well-cooked tripe. It has a good chewy texture and is a favorite among offal lovers.
Iron Plate Hot Pot Set includes Akasenmai, Tecchan, Napa Kimchi, Onion, Green Onion, Bean Sprouts, Spicy Miso
Iron Plate Udon Set includes thinly sliced pork, special hand-stretched udon noodles, onions, and green onions
Tteokbokki hot pot with a miso base, featuring pork belly, akasenmai (type of fish cake), tteok (rice cake), crunchy fish cake, surimi, napa cabbage kimchi, onion, scallion, bean sprouts, tofu, enoki mushrooms, shiitake mushrooms, daikon radish, and more.
This cut features a flavorful meat texture with good quality white fat, and has a moderate marbling. It is well-received by those who are not fond of offal.
This red meat is our most popular item, known for its tenderness and sweetness even when simmered.
When cut open, it becomes a triangle like a minokasa (what the old man in the folktale wears), which is why it is called mino. It has a crunchy texture like a scallop and a sweet taste that is appealing.
Tecchan, well-known for its popularity, is also called Shimachou. It has a moderate amount of fat, and its smooth and chewy texture is popular.
Upper Akasenmai is the 'kabu' part that connects to the small intestine from within Akasen. Please enjoy the thick and rich flavor.
This is the fourth stomach part. It is slightly pink in color, hence also known as Akasenmai. Also called Geara, Akawata, it is popular for its crunchy texture and quite rich flavor.
The taste is excellent! It is the part with tendons, but with a moderate marbling, simmering for a long time brings out richness and a mellow texture!
The second stomach. It is named after its honeycomb-like shape. It is best for stewing rather than grilling. It is famous for being used in Chinese, French, Italian, and other cuisines.
This is the third stomach compartment. It is called 'Senmai' because it has many walls. Although it looks grotesque, it tastes completely different when eaten. Its unexpected tenderness and unique flavor are truly a delicacy! It has many fans.
It is the cartilage of the trachea. While chicken cartilage is common, beef cartilage is rarely available. It has a firm texture and a great crunch! The umami slowly emerges, so simmer it well and enjoy the flavor.
Also known as 'takenoko', it has a texture that is truly 'crunchy' and a taste similar to that of well-cooked mino. It has a good chewy texture and is a favorite offal.
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