อาคาซากะเคยะกิทาโอะมูระตะ
赤坂けやき通りむらた / Akasaka Keyakidori Murata
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สนุกกับโซบะและเหล้าแบบดั้งเดิมที่ฟุกุโอกะ
จุดแนะนำ
คะแนน
รีวิว
รูปภาพ
เมนู
Recommended for a welcome and send-off party, girls' night out, etc! This course allows you to enjoy the popular menu of Keyakidori Murata at a slightly discounted price.
We have prepared a variety of dishes using the finest ingredients, which change monthly. Please use it for various kinds of banquets.
This duck hot pot is made with plenty of Kyoto duck meat. It is served in a broth rich in flavor from a buckwheat noodle restaurant, The flavor of the duck and vegetables melts into the broth, creating a deep and indescribable taste. It is a nabe that makes you want to slurp up the broth as well. To top it off, you can enjoy Murata's handmade buckwheat noodles. You can either add it to the nabe or enjoy it with a bowl of plain soba noodles. You can choose from Kamo-nabe or Kamo-suki.
Recommended for a welcome and send-off party, girls' night out, etc! This course allows you to enjoy the popular menu of Keyakidori Murata at a slightly discounted price.
We have prepared a selection of excellent products made with the finest ingredients.
This duck hot pot is made with plenty of Kyoto duck meat. It is served in a broth with a rich flavor from a buckwheat noodle restaurant, The flavor of the duck and vegetables melts into the broth, creating a deep and indescribable taste. It is a nabe that makes you want to slurp up the broth as well. To top it off, you can enjoy Murata's handmade buckwheat noodles. You can either add it to the nabe or enjoy it with a bowl of plain soba noodles. You can choose from Kamo-nabe or Kamo-suki.
Recommended for those who want to enjoy Murata's signature dishes by themselves.
No condiments
5 types of vegetables
Small shrimp, squid
2 shrimp, 4 types of vegetables
1 eel, 2 types of vegetables
5 types of vegetables
Small shrimp, squid
2 pieces of angel shrimp, 4 types of vegetables
1 eel, 2 types of vegetables
1 shrimp, 2 types of vegetables
Small 500 yen
1 eel, 2 types of vegetables
8 types of vegetables
5 types of vegetables
Two angel shrimp and six types of vegetables
1 piece of angel shrimp, 3 types of vegetables
A snack from a soba restaurant topped with buckwheat rice and Yamato yam from Gunma Prefecture
Rich tofu from Araki Tofu Shop. With soba dipping sauce.
Kamaboko made carefully using traditional methods
A unique delicacy that pairs well with sake.
Carefully prepared and mixed with vinegar infused with dashi.
We quickly grill high-quality seaweed.
Seasoned well to pair with sake and rice.
This dish features nameko mushrooms from Kinugawa, accompanied by spicy daikon and the aroma of yuzu.
Delicious cucumbers with akegarashi and plum paste.
Potato salad with a hidden flavor of 'kaeshi' used in soba dipping sauce.
A classic obanzai dish. Simple and rustic flavor. (Small) 400 yen
It is combined with several types of condiments with Saikyo miso.
Homemade seaweed tsukudani and yam tororo. Pairs well with sake.
Carefully simmered herring from Hokkaido over two days.
Juicy roasted duck
Fried grated lotus root. Chewy texture. 1 piece
The combination of cheese and miso is good.
High-quality fish paste mixed with seasonal vegetables. 2 pieces for 450 yen.
This is the most popular dashi-maki. It is topped generously with green onions.
Prepared in a small pot. The umami of the broth lingers on.
A classic duck roast from the soba shop. Pairs well with wine. (Small) 900 yen
Hakata local chicken style. Please choose between salt-grilled or sauce-grilled.
1 First, enjoy the delicate sweetness of soba with just salt. 2 Add variations to the flavor with condiments like soy sauce and wasabi. 3 Roll it in roasted seaweed for a crispy texture.
Thin rolled sushi made with soba instead of vinegared rice. It is finished with sushi vinegar, so please enjoy it as is without adding anything.
A unique sake brewed with 'Gin no Sato' rice, which was cultivated using underground water sought after for five years on the island of 'Ikki' and the island's soil. This sake completes the process from rice cultivation to brewing through the island's soil, environment, and the work of microorganisms, and has finally been released as 'Island Sake' that marks a new history. We hope you can feel the blessings of the land of Ikki. Glass (half a go) 700 yen, Tokkuri (one go) 1400 yen.
This is a bottle that contains only the 'naka-dori' (middle extraction) sake, which is said to have a 'good balance of flavor,' pressed from the sake that flows out of the main brewing process! Finished without filtration or added water, which is also the concept of Oki Yoshihonke, it has a fresh gas sensation like namazake (unpasteurized sake) with a balanced taste of sweetness and acidity! ・Glass (half go) 700 yen ・Tokkuri (one go) 1400 yen
Yamada Nishiki Nama Sake 'Umugi' is a new brand that was born in 2022 under the philosophy of sake brewing advocated by Hanano Ka Sake Brewery. Umugi means the land where one is born and represents the gods of the land. At Hanano Ka Sake Brewery, the philosophy is to 'aim for the best sake brewing that can only be found here while preserving the local environment and culture of the land where it was born.' ・Glass (half a go) 700 yen ・Tokkuri (one go) 1400 yen
The sweetness and umami of pesticide-free Yamada Nishiki 60 special junmai rice slowly and thoroughly permeate. Sake degree +5, acidity 1.7; glass (half go) 600 yen; tokkuri (1 go) 1200 yen.
In order to enjoy the original flavor of the rice used for this Junmai sake from Takatsugawa, it is intentionally kept at 70%, resulting in a rich and calm taste of the sake rice. Sake meter value +5.5, acidity 2.3; glass (half a go) 600 yen; tokuri (one go) 1200 yen.
A special junmai with a hint of pear aroma and a fresh taste. When consumed, it expands with juicy and rich sweetness and umami, creating a fruity sensation. In the latter half, it has a crisp acidity and slight spiciness, giving a somewhat dry impression as it finishes. By heating it, the juiciness is maintained while achieving better balance. It pairs perfectly as a food-friendly sake. ・Glass (180ml) 700 yen ・Tokkuri (300ml) 1400 yen
A refreshing type that inherits the powerfulness of the straight diameter. Sake degree +4, acidity 1.9; glass (half a go) 700 yen; tokuri (1 go) 1400 yen.
This is a junmai sake (yamahai) made using only the microorganisms that reside in the brewery, through a process called 'natural brewing.' Sake meter value +5, acidity 2.8; glass (half a go) 600 yen; tokkuri (one go) 1200 yen.
Super dry pure rice sake with a refreshing sharpness that pairs well with the umami of rice and soba. Sake degree +15, acidity 1.9; glass (half go) 650 yen; tokuri (one go) 1300 yen.
Dry Junmai Ginjo with a soft and rounded flavor of Yamada Nishiki, this sake is not only spicy but also enjoyable to savor. ・Glass (half go) 600 yen ・Tokkuri (one go) 1200 yen
Special Junmai with rich aroma and acidity. When included in the mouth, the sweetness of the rice spreads smoothly. When warmed slightly, it becomes even smoother and is not tiresome to drink. The moderate acidity can be enjoyed as a food pairing sake. ・Glass (half a go) 600 yen ・Tokkuri (one go) 1200 yen
After a long aging process, the unique bitterness of soba shochu has faded, resulting in a soft and very pleasant taste. This flavor can be enjoyed not only by those who love soba shochu but also by those who are trying it for the first time.
A mellow soba shochu that allows you to enjoy the simple flavor and umami of 'soba' due to aging. It's an easy-to-drink type!
By using soba koji, we have achieved a soba shochu made from 100% soba ingredients like never before. You can enjoy the refreshing aroma and gentle sweetness of soba itself, without the flavors of other ingredients interfering.
It expresses a unique strength and solid body derived from black koji fermentation, and has a fragrant aroma of Kogane Sengan and an impactful sweetness. The strong aroma and flavor are complemented by a delicate and smooth texture achieved through careful aging, providing a rich drinking experience.
Slowly aged, it has a smooth and easy-to-drink texture despite being a sweet potato shochu. Additionally, its rich and robust flavor is appealing. I want to enjoy it on the rocks or with water throughout the year.
This is a product that can be called barley shochu, and the flavor and aroma of barley come through directly. The delicately refined umami expresses the rich taste of barley.
100% Koshu grapes from Kōshu City, Yamanashi Prefecture. A wine that values the compatibility with Japanese taste and cuisine.
The charming label inspired by 'The Little Prince' from France/Loire is impressive. It has juicy fruit flavors. Additionally, the good acidity enhances that juiciness.
Portugal/Vinho Verde with a wonderful balance of aromas and an elegant, rich finish. Perfect with tempura!
France / Loire A wonderful balance that evokes pleasant acidity and citrus notes. Perfect with tempura!
France/Burgundy has a refreshing aroma of citrus, with a fresh and juicy taste.
Despite being a light wine from Koshu City, Yamanashi Prefecture, it is characterized by a rich fruit aroma, pleasant acidity, and soft tannins.
Wine made by Mr. Takeshi Kobayashi at Kyoeido (Murofushi Winery) located in Yamanashi City, Yamanashi Prefecture. A light red wine made from Kyoho grapes that are juice-processed and undergo barrel fermentation and barrel aging.
A vibrant aroma of red fruits from France / Burgundy with a refreshing mint-like scent.
A very supple and gentle taste from France/Burgundy. A red wine made in a monopole adjacent to Vosne-Romanée. For those who love Burgundy Pinot.
France/Champagne, a champagne where the plump, soft flavors blend with fine bubbles! It has a good balance of softness and minerality, with a crisp finish.
France/Alsace, it is a crisp dry wine that allows you to enjoy the subtle sweetness and smoothness of fully ripe grapes. It has an aroma reminiscent of white peaches and European pears. It pairs well with Japanese cuisine. Of course, it is perfect before soba!
France/Champagne, enjoy the aroma of ripe apples, the dryness of citrus, and the concentrated fruitiness and lingering finish.
This sake has natural carbonation due to a method called secondary fermentation in the bottle. It features a sweet and sour flavor with a refreshing sensation from the natural gas.
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