隅田屋米饭专门店 浅草店

・Ohitsu rice (free refills) Preserving the flavor and aroma of rice, finished with an ancient polishing method for a caramel color. Expertly cooked by a rice professional for the ultimate silver rice. ・Grilled salmon with salt koji Made with natural salt koji passed down since the Kan'ei era, using the brick room koji-making method. ・Six-item platter Chicken soboro mixed with egg yolk miso, okra with plum, using white pickled plums from the birthplace of Nanko plums, kinpira lotus root, koji tofu, sweet simmered sweet potatoes, and grilled chikuwa with seaweed, made with rice flour and rice oil. ・Miso soup ・Dessert ・Green tea from Enshu Mori, made with far infrared roasting method. Specific raw materials: wheat, eggs, milk, sesame, salmon, soybeans, chicken.

・Ohitsu rice (free refills) Preserving the flavor and aroma of rice, finished with an ancient polishing method for a caramel color. Expertly cooked by a rice professional for the ultimate silver rice. ・Grilled chicken with salt koji Made with natural salt koji passed down since the Kan'ei era, using the brick room koji-making method. ・Six-item platter Chicken soboro mixed with egg yolk miso, okra with plum, using white pickled plums from the birthplace of Nanko plums, kinpira lotus root, koji tofu, sweet boiled sweet potatoes, and grilled chikuwa with seaweed, made with rice flour and rice oil. ・Miso soup ・Dessert ・Green tea from Enshu Mori, made with far infrared roasting method. Specific raw materials: wheat, eggs, milk, sesame, soybeans, chicken.

・Rice in a wooden container (refillable) Preserving the flavor and aroma of rice, finished with an ancient rice milling method, expertly cooked by rice professionals for the ultimate silver rice. ・Omusubi ingredients, 7 selections: Egg yolk miso - using carefully selected Sano miso. Braised tuna - sweet and savory style from the famous Tsukudani shop Ueno Yubuta. Ume - using organic white dried plums from Takada Orchard, the birthplace of Nanko ume. Takana - using mustard takana from Kono Foods, established in the 13th year of Taisho. Grilled salmon with salt koji - made with fresh salt koji using the brick room koji method. Chicken soboro - made in-house with fragrant ginger, using domestic young chicken. Salt - the blessings of Okinawa's deep ocean water. ・Miso soup ・Dessert ・Green tea from Enshu Mori no Cha, made with far infrared roasting method. Specific raw materials: wheat, egg, milk, sesame, salmon, soybean, chicken.