Miyagamiya Honten
旬彩 宮がみ屋 布施店
| อา | จ | อ | พ | พฤ | ศ | ส |
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12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
ลิ้มรสอาหารหรูในสถานที่กำเนิดของหม้อแกงกะหรี่แท้
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.46(2 รายการ)รีวิว
รูปภาพ
เมนู
It was very popular at the Kansai Expo and was introduced in many media, Fujiidera Biryo eel certified as an Osaka product is used. We use organic eel that is close to natural eel. It is served with Miyagamiya's special golden broth and spicy and delicious homemade chive sauce. Please enjoy it with our homemade spicy and delicious chive sauce.
(Reservation Required)
Osaka Fujiidera, full of collagen (reservation required)
Specialty!! (Large) 1628 yen (Small) 1078 yen
Bluefin Tuna, Chutoro, Salmon Roe, Yellowtail, Squid, Herring Roe, Bonito
We look forward to your reservation. *The menu is an example. The content may change depending on the day.
Recommended by MiyagamiyA
(Small) 440 yen (Medium) 550 yen (Mega) 990 yen
Medium bottle
Small bottle
Makkoli Carbonated Bottle
Bottle
Red and White
Red and White
Refreshing limited distribution product brewed by Mr. Kato Senichi, the youngest sake brewer in Niigata Prefecture, who is making waves in the industry. This is the unpasteurized sake of the 'Gagakudai Series' featuring the driest sake, 'Narukami'.
Juicy - This sake uses 100% of the 'Kinmon Nishiki', a 'phantom sake rice' that has gained attention from Nagano Prefecture, Shinshu. It offers a juicy flavor reminiscent of melon, with the deliciousness and acidity of rice.
This is a pure rice ginjo sake made from locally sourced 'Yume no Kaori' rice developed in Fukushima Prefecture, polished to a degree of 55%. It is the first in the series to achieve a sake meter value of +20, making it a very dry sake!
A confident selection by master brewer Hideaki Sato from Nara's representative work 'Super Dry', made from the first brewing of the year with the most wonderful quality. A super limited edition, only one tank produced in a refreshing and crisp year.
Fruity. A rare item limited to restaurants in Mie Prefecture. It is prohibited from general sale, so there is little information available online. This sake aims for the ultimate sharpness and transparency.
Crisp and refreshing, this sake from Kochi Prefecture has a rich flavor and a sharp dry finish. The popular 'Senchu Hassaku' freshly squeezed new sake features a high fresh aroma and a rich taste with an ultra-dry profile.
A fresh and crisp dry unfiltered sake made from the first junmai ginjo of the year from Kyoto Prefecture, bottled without any embellishments. It has a name and flavor that are auspicious for the New Year.
Refreshing. The first new sake of the new rice from Miyagi Prefecture. Successfully expresses the characteristics unique to freshly pressed new sake. Packed with sharp umami, freshness, and a clean finish, capturing the essence of 'new sake'.
This is a super dry junmai daiginjo made entirely from Miyama Nishiki rice produced in Nagano Prefecture, polished down to 49%. It has a refreshing and crisp aroma, and when tasted, it offers a sharp umami and acidity of the rice.
The menu is an example. The content may change depending on the day.
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