Sushi Hakuto
鮨 はくと
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
ประสบการณ์ซูชิที่เต็มไปด้วยความละเอียดอ่อน
จุดแนะนำ
คะแนน
รีวิว
เมนู
The ingredients are carefully selected by our artisans using techniques that have been refined over the past half century. We pursue a special experience that not only allows you to fully enjoy the seasonality of the season, but also to think only of your satisfaction. We are sure that you will enjoy a special meal with your loved ones, a memorable anniversary, a reward for your hard work, or a real food education for your children.
The ingredients are carefully selected by our artisans using techniques that have been refined over the past half century. We seek to create a special experience that not only allows our guests to fully enjoy the season, but also to satisfy our customers' needs.
A sparkling wine made using the Champagne method by New York's number one producer. It employs biodynamic farming, which is still rare in New York. Sparkling wine from NY is gaining attention, but due to climate, time, and costs, there are few wineries that can produce it consistently. HJW's wines are listed in the star wine lists of stores in New York.
A pioneer of NY wine who succeeded in cultivating Vitis vinifera in New York. This dry Riesling uses the representative variety of NY, Riesling. It is crisp and dry, making it easy to pair with Japanese cuisine.
Chardonnay produced by a long-established winery in Long Island. Long Island is surrounded by the sea on three sides, making it an area rich in seafood. This Chardonnay is fermented and aged in stainless steel tanks (no oak barrels used), making it easy to pair with seafood. This wine was also used as the 100th anniversary wine for the long-established 'Grand Central Oyster Bar' located inside Grand Central Station in Manhattan.
Known as one of the top grape-growing farms in the Finger Lakes, Lamoreaux Landing prides itself on its quality grape wine production. This Chardonnay has a lower alcohol content of 12.5%, making it easy to pair with meals.
This rosé wine is located in the luxurious vacation area of the Hamptons, which is extremely popular among the wealthy in New York. Combined with red and white wines, Wolffer's rosé is the best-selling wine in New York. A few years ago, when this wine sold out at the winery before summer ended, it became news in New York due to its popularity. Leonardo DiCaprio also buys it by the case.
Long Island, with its Hamptons, is known as the 'Bordeaux of NY', a region famous for high-quality red wine production. This red wine, crafted for the vacationers of the Hamptons who are knowledgeable about wines from around the world, is elegant. NY's Cabernet Franc is beginning to attract global attention.
This is an assortment of 3 carefully selected seasonal shellfish. Our restaurant offers more than 3 types of shellfish daily, which are rarely available at other places. We have akagai (red clam), hokkyokugai (surf clam), mirugai (pen shell), torigai (bird clam), aoyagi (blue clam), zarugai (basket clam), and ishigakigai (Ishigaki clam), among others. We remove the shellfish on the spot, ensuring they are always served fresh.
A carefully selected assortment sourced from the market. You can also choose from white fish, shiny fish, and delicacies.
A carefully selected assortment sourced from the market. You can also select your own from white fish, shiny fish, shellfish, and delicacies.
Varies by season.
Varies by season.
Fresh bluefin tuna, from the belly. This was the most favored part when tuna was accepted by the common people in the late Edo period. It has a good aftertaste, and when you sip sake, it offers a different flavor.
Fresh bluefin tuna, from the belly. The chutoro from the belly is the most balanced part in terms of fat and flavor. You can enjoy the original umami of the tuna.
Fresh bluefin tuna, fatty part from the belly. It has a rich flavor and a firm texture, yet melts in your mouth. With a balance of sweetness and acidity, and depth of flavor, it is something you must try at least once.
Marbled is a rare cut found only on the belly of the bluefin tuna. There are few places in Saitama that can handle the belly, so it is highly recommended. Some people are left speechless after tasting it! There is no doubt about it.
Sand neck is the very bottom part of the belly, just beyond the fatty tuna. It has thick and tender muscle, and is the part with the most fat. It is also referred to as tuna Chateaubriand.
We tried to shape Toro Taku in the style of Ohagi.
Anago comes in two varieties: boiled and raw. The 'raw' anago is rare even in the Kanto region.
We will prepare it fresh on the spot. You also have the chance to select your Kuruma Ebi from the tank!
The availability may vary depending on the supply, but we often have flying squid. It has a sweetness, and please enjoy it with salt.
Akagai is only sourced live and in shell! Freshness is the essence of shellfish.
Mirugai often includes white mirugai. Recommended for shellfish lovers.
When the moderate sweetness and unique texture combine with sushi rice...! Raw Hokki clam is recommended.
Fresh ones are firm and have a crunchy texture. When steamed with sake, they become tender and sweeter.
We carefully source our sea urchin from specific regions. The better the quality, the more refined the sweetness and aroma can be enjoyed without any unpleasantness.
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