Kome San Kaku
米三角
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ข้อมูลล่าสุด
อิซากายะที่สามารถเพลิดเพลินกับสาเกญี่ปุ่นและอาหารทะเลชั้นเลิศ
คะแนน
รีวิว
เมนู
Selected! SAKE pairing course featuring spare ribs of sea bream kama and creative Temari-zushi is now available. This is a Kuzushi Kaiseki course that gives you a sense of Japanese food culture, with the three rice products (products) of convenience value born from rice [Ginmai], [Fermentation], and [Matured] as the main ingredients. The concept is the pairing of SAKE and cuisine. Please enjoy the new added value of food created by SAKE procured from all over the country and the gem of cuisine supervised by the master of Roppongi's members-only kappo restaurant.
Selected! SAKE pairing course featuring spare ribs of sea bream kama and creative Temari-zushi is now available. This is a Kuzushi Kaiseki course that gives you a sense of Japanese food culture, with the three rice products (products) of benefit value born from rice [Ginmai], [Fermentation], and [Matured] as the main ingredients. The concept is the pairing of SAKE and cuisine. Please enjoy the new added value of food created by SAKE procured from all over the country and the gem of cuisine supervised by the master of Roppongi's members-only kappo restaurant.
Our “Salt-Baked Tuna,” which received numerous requests for repeat orders and rave reviews during a previous limited-time menu—with many guests saying, “I want to eat this again!”—has finally become a permanent menu item in response to our customers’ enthusiastic requests! This new standard course offers a luxurious dining experience, featuring our signature “Steamed in a Bamboo Basket” dish that brings out the natural sweetness of San’en pork, aged side dishes that pair perfectly with sake, and our salt-baked tuna, slow-roasted to lock in its rich umami flavor. Centered on the “umami,” “fermentation,” and “aging” derived from rice, please enjoy the new culinary experience created by our exquisite dishes—which bring out the very best in our ingredients—paired with sake sourced from across the country.
Our “Salt-Baked Tuna,” which received numerous rave reviews and repeat orders during a previous limited-time course—with many guests saying, “I want to eat this again!”—has finally become a permanent menu item in response to our customers’ enthusiastic requests! This premier dining experience combines carefully selected “Steamed Fresh Fish in a Bamboo Steamer” and seasonal, aged signature dishes with our chef’s boldly grilled Salt-Baked Tuna, allowing you to savor every last bit of the fish’s umami. Centered on the “umami,” “fermentation,” and “aging” derived from rice, please enjoy the new culinary experience created by these exquisite dishes—which bring out the very best in our ingredients—paired with sake sourced from across the country.
Enjoy Toyosu’s fresh seafood to the fullest—even with a group! This plan is perfect for a lively gathering featuring blackthroat seaperch broth and rare cuts of fish. Centered on the “umami,” “fermentation,” and “aging” derived from rice, please enjoy the added value of this new culinary experience—featuring exquisite dishes that bring out the very best in our ingredients, paired with sake sourced from across Japan.
This sake was born to pair with seafood dishes. 1. Sake rice 'Homemura Fuji' retains the flavor of the rice while offering a gentle aroma. It is the perfect sake rice for harmonizing with seafood dishes. 2. 'Southern Alps Spring Water' uses luxurious amounts of snowmelt water from 200 years ago, from the polishing process to the brewing water, creating ultra-soft water. 3. 'Sea Sake Brewery' is produced in a sake brewery in Enshu, surrounded by the scent of sea breeze, where it absorbs the minerals from the sea, making it suitable for seafood.
A carefully selected collection of local sake from across the country, available by the season. Enjoy the rich aromas in a wine glass. Junmai sake from 550 yen, ordinary sake from 550 yen, junmai ginjo sake from 660 yen, junmai daiginjo sake from 770 yen. All prices are tax inclusive for 0.5 go (90ml).
A rice ball hidden in a masu overflowing with today's fresh seafood
A dish wrapped in kimchi from the famous Yoshioya at Toyosu Market, featuring mascarpone cheese and toro yukke, perfect with sake♪
A collaboration of Kagoshima brand black pork simmered in two-year aged soy sauce and a 15 cm long daikon! The broth has a gentle flavor supervised by a Roppongi kaiseki chef.
You can enjoy the exceptionally fresh Omizaki fresh shirasu simply. Please savor the umami and sweetness of the translucent fresh shirasu.
Fresh octopus that becomes more flavorful in summer, served as a refreshing sashimi. Enjoy the crunchy texture and gentle sweetness in this summer dish.
A classic appetizer of summer eggplant soaked in plenty of dashi.
Fresh and sweet, seasonal Quanzhou water eggplant served as sashimi. A summer-only dish to enjoy the unique texture and sweetness of the fresh ingredient.
Today's recommended seafood menu, please see the roll menu.
Today's recommended seafood menu, please see the roll menu.
Carefully opened high-quality red snapper with rich fat, finished with the sea breeze and sunlight of Izu.
Carefully opened horse mackerel with good quality fat, finished with the sea breeze of Izu and sun-dried.
When grilled well, it becomes fluffy and tender, and when pressed with chopsticks, the fat oozes out. It is finished with a mild salt, so even children can enjoy it safely and deliciously.
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