KAPPO TSUGUMOMO 門前仲町|創作和食割烹
KAPPO TSUGUMOMO 門前仲町 / KAPPO TSUGUMOMO Monzen-Nakacho
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昼夜魅力各异的隐秘割烹
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Sukidashi: A dish using seasonal vegetables Hachisun (5 kinds of appetizers): 5 colorful dishes that are pleasing to the eye Seasonal fish: fresh fish that has been matured and cooked to perfection Tempura of yuba directly from Tochigi and seasonal ingredients Chopstick rest Gyokan snacks: Our main dish, TSUGUMOMO's meat and potatoes Dessert
A short course completely at your discretion. We will prepare mainly seasonal ingredients. If you are not satisfied with your meal, we also have an a la carte menu. You can also order from there.
Sukidashi: A dish using seasonal vegetables 5 appetizers: 5 colorful dishes that are pleasing to the eye Seasonal fish Fried dish Soup (refreshing dip for chopstick rest) strong appetizers dessert
A short course completely at your discretion. We will prepare mainly seasonal ingredients. If you are not satisfied with your meal, we also have an a la carte menu. You can also order from there.
We prepare 3 to 5 types of classic and seasonal ingredients for a small bite as an otoshi, changing daily.
Simple hand-rolled sushi made with fish delivered directly from various regions across the country. Each piece is made on the spot with carefully selected rice, seaweed, and sushi vinegar.
Simple Dashi Rolled Omelette
We deliver a sashimi platter made from fish sourced from all over the country, ranging from aged selections to those with exceptional freshness, changing daily.
A special dish using okara sourced from Tochigi Prefecture, perfectly paired with sparkling drinks enhanced with dashi and milk.
A masterpiece remade from the days of potato salad training, featuring a creamy potato salad accented with corned beef sauce and iburi gakko.
The octopus, cooked at low temperature, has a unique texture that is neither raw nor fully cooked. Grilling it enhances its aroma and stimulates the appetite. Served with sesame oil and salt.
Commonly known as Sabatak. The robust flavors of miso and soy sauce combined with the texture and sweetness of pickled radish in the mackerel enhance the enjoyment of alcohol.
Katsuo is in season in June. It is delicious as sashimi, but by quickly searing the surface, the umami increases significantly, enhancing the flavor. Enjoy it with homemade Worcestershire sauce or rock salt.
We receive fresh black Satsuma chicken directly from Kagoshima Prefecture, processed the day before. The chicken itself has a strong flavor, making it delicious even on its own.
This dish is a product of the strong commitment of hunters in Hokkaido, using only Ezo deer from the northern part of the region. It is delivered in a fresh state, ensuring that there are no unpleasant odors, allowing you to fully appreciate the meatiness. It is served with a sweet berry sauce and horseradish from Hokkaido.
Grilled vegetables featuring about six types of seasonal produce
Whole Pacific saury from Ofunato, Iwate Prefecture, simply grilled with salt.
Fresh peanuts that are only available for a brief moment from late August to the end of September, simply boiled in salt.
Luxuriously prepared Iwate brand salmon meunière served with seasonal vegetables
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