Seasonal Vegetable Obanzai TOTAKU
旬菜おばんざい とうたく
| 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 |
ร้านอาหารญี่ปุ่นที่สามารถสัมผัสเสน่ห์ของการใช้วัตถุดิบท้องถิ่น
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.52(1 รายการ)รีวิว
รูปภาพ
เมนู
Omakase course using a variety of seasonal ingredients. Recommended course available on the same day.
Reservations are required for this course of Totaku gems. Reservations required.
A light omakase course filled with the delicacies of Totaku.
This course includes local fish from Sagami Bay and obanzai, our restaurant's name, so you can enjoy all that Totaku has to offer.
Lunchtime drinking plan
Fresh sashimi, an assortment for 2 people.
We change the menu based on the day's catch. Please enjoy delicious food at its most delicious moment.
Freshly caught! This is local horse mackerel!
Because it was caught fresh today, you can enjoy the barracuda as sashimi! Please give it a try ^_^
Freshly caught in the morning. There may be times when it is not available.
Boiled local fish fillets and scraps with a light salt flavor!
Special consommé soup made by simmering Kanagawa Prefecture's Koza pork, chicken bones, and vegetables, with new potatoes and new onions.
Jibu-ni is a dish where duck coated with kudzu starch is simmered in broth. There are various theories about its origin, including the sound it makes while cooking. The flavor of the duck combined with the umami of vegetables like green onions and tofu is exquisite.
Charcoal grilled local chicken Hyuga from Miyazaki Prefecture.
You can choose three types of obanzai from more than ten varieties available every day!
Delicious asparagus grilled with homemade sesame soy sauce!
Enjoy it with cucumber.
After November
The local kis is fluffy and soft♪
There may be cases where it is not in stock
We deep-fried taro that has been simmered once until crispy!
This is clay pot rice cooked with seasonal ingredients! It is cooked in an Iga-yaki kamado. Recommended varieties include rice with Spanish mackerel and herbs, rice with plenty of mitsuba, oyster rice, rice with horse mackerel, rice with isaki and asparagus, rice with mentaiko and Kujo green onions, and rice with Shingen chicken and burdock. Highly recommended!!!!
We made broth using Kuroge Wagyu beef bones and pork bones, and cooked the rice. This is a recommended rice dish full of beef flavor.
This is a menu item for the autumn salmon season.
This is a menu item available around November when shirako is in stock.
Very popular anago hitsumabushi!
This is a store certified by Suntory as a draft master shop!
Asahi Super Dry Sapporo Red Star
Made with a sauce of three types of berry fruits, it has been turned into a sour.
Grated Fujisawa sourced Kousui pear made into granita!
Plum wine made using Juro Ume from Fujisawa Chogo
Umeshu from the southern part of Fukui Prefecture
Yuzu from Usa City in Oita Prefecture brewed with water from Usa City, a yuzu sake made entirely from yuzu in Usa City
Junmai sake marinated with Ebina strawberries
Once a year, Shinsei's new sake, using Akita Sake Komachi rice.
A famous sake that serves as a business card for the new government! It is a fresh sake, but rich in flavor!! Special Junmai
By using white koji, which is originally used for shochu, the amount of citric acid increases, enhancing the subtly sour flavor and bringing out the original umami of the rice in this sake.
This is a sake that even the precious sake brewed by Shinsei is well-balanced! I want to warm it up!
This is a sake that you can drink without getting tired of it, and you can keep drinking it forever.
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