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Koshi-Tantan
虎視眈々
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
ที่ซ่อนตัวในชิบูย่าและอูดากาวะโจ จิโดริและโทระชิเมน
จุดแนะนำ
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.53(4 รายการ)รีวิว
รูปภาพ
เมนู
The 'Charcoal Grilled Local Chicken' is ordered by almost all customers who visit. This dish is packed with the fragrant aroma of charcoal and the deliciousness of chicken. The garlic soy sauce poured right in front of the customer dances on the hot plate, and the accompanying yuzu pepper deepens the flavor even further. The old chicken is tough and can tire your jaw, but the more you chew, the more the chicken's inherent umami bursts forth. You can enjoy the contrast with the tender young chicken, but if you're not confident in your jaw strength, start with the young chicken.
A combination of 3 pieces from 6 types: liver, chicken neck, chicken breast, heart, gizzard, and cartilage. Enjoy the fluffy liver seasoned with sesame oil and salt, and the moist chicken breast, each offering a unique flavor. Additionally, there are options for 2-piece platters and individual items.
The traditional vegetable 'Edo Senju Negi' that has been passed down since the Edo period. By slowly grilling it over charcoal, it becomes tender and sweet. It has a simple salty flavor, but you can enjoy it with grilled miso if you like.
The 'Chicken Nanban' is topped with plenty of tartar sauce. The tender and juicy meat, the tanginess of the Nanban vinegar, and the creamy tartar sauce create a perfect balance that will impress 'Chicken Nanban' lovers. As a recommendation from the restaurant, it is suggested to bite into it whole without cutting it into small pieces with chopsticks. We want you to experience the combination of meat juices, chicken, batter, and tartar sauce all at once. - The chicken used is thigh meat. - The tartar sauce is homemade, made from the chef's proud recipe. - In addition to the 3 pieces, there are also sets of 4 pieces and 5 pieces available.
The creamy texture of eggplant and a taste that is somehow nostalgic and comforting.
The 'Nagatenn' from Abashiri, Hokkaido and the 'Obiten' from Miyazaki. The differences in taste by region are enjoyable.
Fried rice that makes customers at the counter want to order after seeing the chef's cooking skills.
Draft beer poured into a frosty mug. Whether in summer or winter. You must not leave this timing of draft beer unattended while choosing dishes or sharing recent news. Since opening, we have steadfastly served Sapporo Black Label.
It must be good sake. Other points of the sake menu are: 1) Rarely sourcing famous brands, 2) Not limited to specific sake regions, sourcing from breweries all over Japan, 3) The blackboard menu features 5 types. If you know 3 of them, you are quite a sake connoisseur. 4) Sometimes sourcing from sake shops found during travels. 5) For some reason, there are many cute and interesting labels. Depending on your preferences, sake not on the menu may also be served.
A popular sweet potato shochu from Miyazaki. In particular, Matsutake 104 is available only at select stores. It has a smooth taste and is not tiresome to drink.
Sweet potato shochu that can only be obtained at that time, including limited editions and seasonal varieties.
Pineapple nigori sake. The fruity sensation is enjoyable to drink.
Just as the name suggests, hojicha with black honey. I was wondering if it would sell, but surprisingly it became popular.
MIHOKO
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