Ashagi Hayariya
あしゃぎ はやりや
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深受当地人喜爱的温馨烧鸟店
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This year's welcome and send-off party will be a welcome and send-off party course at HAYARIYA! This special course is only available in March and April and includes 8 dishes and 120 minutes all-you-can-drink (LO: 30 minutes before)! Please make your reservation as soon as possible!
Recommended for a slightly extravagant banquet! Satisfaction and satiety
Recommended for a slightly extravagant banquet! Satisfaction and satiety
This is a HAYASHIYA-IHITOSHI course!
This is a HAYASHIYA-IHITOSHI course!
Produced in Hyogo Prefecture
Oumi Duck
Uses rare cut of beef called Kainomi
Omi duck is... When it comes to the essence of duck meat, it is characterized by 'white fatty skin and vibrant red meat.' Both the fat and meat parts have almost no odor or peculiar taste, resulting in a very flavorful meat quality with a tender texture. Kainomi refers to... a part located in the abdomen of the cow, and it is considered a very rare cut, yielding about 360 grams from one cow.
It will take a little time.
(Miso or White Soup)
(Plum, Salmon, Spicy Cod Roe) each
(Plum, Salmon, Mentaiko) each
(Chicken, Salmon) each
(Chicken, Salmon) each
We have a variety of daily menus, monthly menus, and banquet menus. Please feel free to let us know.
Each
Each
Each
Medalla Real Gran Reserva (Chilean) Bottle each
Made using white rice with a polishing ratio of 70% or less, and is composed of rice, rice koji, and water.
Using rice polished to 60% or less, fermented at low temperatures for a long time, it has a refreshing taste of Japanese sake.
A type of sake made using white rice with a polishing ratio of 60% or less, carefully brewed.
A type of sake made using white rice with a polishing ratio of 50% or less.
The degree is indicated by a hydrometer called the Sake Clock. Sweet sake floats on top because it has a higher specific gravity, while dry sake sinks to the bottom.
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