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日本料理 润花
日本料理 潤花 / Japanese Cuisine Junka
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14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 10/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
心灵宁静的日本料理与美丽器皿的和谐
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Appetizer: This is the first course of the one-course meal. Many of these dishes feature seasonal vegetables and seafood and have a light, refreshing texture. Soup: The second course is the soup, the highlight of Japanese cuisine. Many dishes reflect seasonal themes, such as the Girls’ Festival in March and the Star Festival in July. The broth is carefully prepared using bluefin tuna and Rausu kelp. Sashimi: The third course is sashimi, another highlight of Japanese cuisine. At Junka, it is served as a shared platter for each group. Steamed Dishes (4th Course): To satisfy a slight hunger, these often include dishes like sticky rice or chawanmushi. Grilled Dishes and Hassun (5th Course): These are the stars of the show at Junka. Like the sashimi, this is served as a platter for each group. Hot Dishes (6 items): We serve piping-hot dishes such as steamed buns filled with seasonal vegetables and steamed seafood. Clay Pot Rice (7 items): The star of the show at Junka—clay pot rice cooked in a pot crafted by Master Nakagawa Ichiben, served to each group and cooked to the guests’ preferred pace. We serve it in various ways, such as mixed rice or plain white rice accompanied by side dishes. Of course, miso soup and pickles are also included. Dessert: 8 items. Junka’s signature egg pudding. We’ve been serving this since we opened, and it’s always been a hit.
Appetizer: This is the first course of the one-course meal. Many of these dishes feature seasonal vegetables and seafood and have a light, refreshing texture. Soup: The second course is the soup, the highlight of Japanese cuisine. Many dishes reflect seasonal themes, such as the Girls’ Festival in March and the Star Festival in July. The broth is carefully prepared using bluefin tuna and Rausu kelp. Sashimi: The third course is sashimi, another highlight of Japanese cuisine. At Junka, it is served as a shared platter for each group. Steamed Dishes (4th Course): To satisfy a slight hunger, these often include dishes like sticky rice or chawanmushi. Grilled Dishes and Hassun (5th Course): These are the stars of the show at Junka. Like the sashimi, this is served as a platter for each group. Hot Dishes (6 items): We serve piping-hot dishes such as steamed buns filled with seasonal vegetables and steamed seafood. Clay Pot Rice (7 items): The star of the show at Junka—clay pot rice cooked in a pot crafted by Master Nakagawa Ichiben, served to each group and prepared at the guests’ own pace. We serve it in various ways, such as mixed rice or plain white rice accompanied by side dishes. Of course, miso soup and pickles are also included. Dessert: 8 items. Junka’s signature egg pudding. We’ve been serving this since we opened, and it’s always been a hit.
Appetizer: This is the first course of the one-course meal. Many of these dishes feature seasonal vegetables and seafood and have a light, refreshing texture. Soup: The second course is the soup, the highlight of Japanese cuisine. Many dishes reflect seasonal themes, such as the Girls’ Festival in March and the Star Festival in July. The broth is carefully prepared using bluefin tuna and Rausu kelp. Sashimi: The third course is sashimi, another highlight of Japanese cuisine. At Junka, it is served as a shared platter for each group. Steamed Dishes (4th Course): To satisfy a slight hunger, we offer dishes such as sticky rice and chawanmushi. Grilled Dishes and Hassun (5th Course): These are the stars of the show at Junka. Like the sashimi, this is served as a platter for each group. Hot Dishes (6 items): We serve piping-hot dishes such as steamed buns filled with seasonal vegetables and steamed seafood. Clay Pot Rice (7 items): The star of the show at Junka—clay pot rice cooked in a pot crafted by Master Nakagawa Ichiben, served to each group and prepared at the guests’ own pace. We serve it in various ways, such as mixed rice or plain white rice accompanied by side dishes. Of course, miso soup and pickles are also included. Dessert: 8 items. Junka’s signature egg pudding. We’ve been serving this since we opened, and it’s always been a hit.
■Sample of courseSample of courseSample of courseSample of courseSample of courseSample of courseSample of courseSample of course Many dishes are made with seasonal vegetables and seafood and are light and refreshing. BowlThe second course is a bowl, the flower of Japanese cuisine, often representing a seasonal event such as the Doll's Festival in March or the Star Festival in July. The soup stock is carefully made from yellowfin tuna and Rausu kelp. Sashimi: The third dish is another highlight of Japanese cuisine, the sashimi. At Junkanjima, each group is served with a portion of the sashimi. Steamed dish 4Items like rice or steamed egg custard are often served to fill a small stomach. Yakimono (grilled dishes): 5 itemsThe star of the show at Junhana. As with the sashimi, each group is served with its own serving. Hot dish 6: Hot dishes such as steamed seasonal vegetables with buns and steamed seafood. Earthen pot rice 7ItemThis earthenware pot rice dish is cooked at the pace of each guest in an earthenware pot by Nakagawa Ichiheng, Junkanohana's leading chef. It is served in a variety of patterns, such as takikomi-gohan or white rice with side dishes. Of course, miso soup and pickled vegetables are also included. Water sweets 8th itemJunhana's famous egg pudding. We have been serving it since the opening of the restaurant and have been delighted with it ever since.
■Sample of courseSample of courseSample of courseSample of courseSample of courseSample of courseSample of courseSample of course Many dishes are made with seasonal vegetables and seafood, and are light and refreshing. BowlThe second course is a bowl, the flower of Japanese cuisine, often representing a seasonal event such as the Doll's Festival in March or the Star Festival in July. The soup stock is carefully made from yellowfin tuna and Rausu kelp. Sashimi: The third dish is another highlight of Japanese cuisine, the sashimi. At Junkanjima, each group is served with a portion of the sashimi. Steamed dish 4Items like rice or steamed egg custard are often served to fill a small stomach. Yakimono (grilled dishes): 5 itemsThe star of the show at Junhana. As with the sashimi, each group is served with its own serving. Hot dish 6: Hot dishes such as steamed seasonal vegetables with buns and steamed seafood. Earthen pot rice 7ItemThis earthenware pot rice dish is cooked at the pace of each guest in an earthenware pot by Nakagawa Ichiben, Junkanohana's leading chef. It is served in a variety of patterns, such as takikomi-gohan or white rice with side dishes. Of course, miso soup and pickled vegetables are also included. Water sweets 8th itemJunhana's famous egg pudding. We have been serving it since the opening of the restaurant and have been delighted with it ever since.
This is the first dish of the course. It often features a light texture using seasonal vegetables and seafood.
This is a representative bowl of Japanese cuisine. In March, it often represents the Hina Matsuri, and in July, it reflects Tanabata and other seasonal events. The broth is carefully made with bluefin tuna and Rausu kelp.
Another highlight of Japanese cuisine is sashimi. At Junka, we serve it in a platter for each group.
There are many dishes like rice cakes and chawanmushi to satisfy a small hunger.
This is the main attraction at Junka. Like the sashimi, it is prepared in portions for each group.
We prepare hot dishes such as steamed buns with seasonal vegetables and seafood.
The main star of Junka, this is clay pot rice cooked in a clay pot by Master Nakagawa Ichihen, tailored to the pace of each group. It is served in various patterns, such as with mixed rice or plain rice accompanied by side dishes. Of course, it also comes with miso soup and pickles.
This is the famous egg pudding of Junka. It has been served since the opening and has been well received.
・Medium…660 yen・Small (Mount Fuji glass)…550 yen
Medium bottle
Medium bottle
Small bottle
Sapporo City, Sake degree: +6 per go
Mashike Town Sake Degree: +5 per go
Sapporo City, Sake Meter Value: +4 per 180ml
Mashike Town Sake Degree: +6 to 7 per go
Asahikawa City, Sake Meter Value: +3, One cup... 880 yen, Two cups... 1,540 yen
Nara Prefecture, Sake Meter Value: +3, one cup
Fukui Prefecture, Sake Meter Value: +4 per go
Fukushima Prefecture, Sake Meter Value: +3, one cup
Aomori Prefecture, Sake Meter Value: +3 per go
Aichi Prefecture, Sake Meter Value: +0, one cup
Yamaguchi Prefecture, Sake Meter Value: +3, one cup
Kochi Prefecture, Sake Meter Value: +6 per go
Niigata Prefecture, Sake Meter Value: +2, one go
Miyazaki Prefecture, 40 degrees
Miyazaki Prefecture - 25 degrees
Miyazaki Prefecture, 37 degrees
Kagoshima Prefecture - 25 degrees
Kagoshima Prefecture, 25 degrees
Kagoshima Prefecture - 25 degrees
Miyagi Prefecture, Alcohol content: -90 to -70300ml
Fukui Prefecture, Sake Meter Value: +5 per go
Mie Prefecture, Sake Degree: One cup
Saga Prefecture, Sake Meter Value: One Go
Niigata Prefecture, Sake Meter Value: +3 per go
Australia (White, Dry) features a moderate barrel aroma with hints of tropical fruits and grapefruit. It is a white wine with a balanced acidity and rich flavor. Glass
Chile (Red, Medium Body) with aromas of raspberry and licorice, exceptional balance of rich fruitiness and smooth tannins. This red wine enhances the flavors of your dishes. Glass
France (Sparkling White, Dry) A dry sparkling wine with a pale yellow hue, crafted by a long-established winery founded in 1909 that has contributed to the development of the sparkling wine market in France. The refreshing aromas of apple and citrus fruits spread pleasantly, and the rich bubbles are delightful, making it perfect as an aperitif. Glass
France (Sparkling White, Dry) A dry sparkling wine with a pale yellow hue, created by a long-established winery founded in 1909 that has contributed to the development of the sparkling wine market in France. The refreshing aromas of apple and citrus fruits spread pleasantly, and the rich bubbles are delightful, making it perfect as an aperitif. bottle
France (White Champagne - Dry) A pale gold color with fine, delicate bubbles, the aroma of citrus and white flowers intertwines perfectly, embodying the essence of 'freshness', 'elegance', and 'balance'. Full bottle
France (White Champagne - Dry) Aromas reminiscent of fruits, brioche, peaches, white flowers, and vanilla, with a lively, fresh, and crispy taste and excellent harmony. Enjoy delicate flavors of fruit and honey. bottle
France (Rosé Champagne - Dry) Featuring a beautifully shining salmon pink as the main character, with a faintly emerging lively orange hue. It has an energetic and dry mouthfeel. Gradually, it evokes a hint of summer fruits, leading to a long-lasting finish with a mineral sensation.
France (Rosé Champagne - Semi-dry) The rich and vibrant color is a bright pink with depth, evoking aromas reminiscent of patisserie, along with strong freshness, sharpness, and richness. The tannins spread across the palate while remaining very smooth, making it a sensual and structured champagne.
France (White Champagne - Dry) A delicate aroma of flowers and fruits spreads, followed by a subtle scent of licorice, along with notes of fruit confit, hay, and toast that quickly add depth. The fresh and profound roundness of the flavor becomes more complex and distinctive as it spreads in the mouth.
The oldest Champagne house in France (white champagne, dry), Ruinart's top cuvée. A 'gem of Champagne' named after the great founder. An exquisite Blanc de Blancs that encompasses fruity, floral, and spicy notes.
France (White Champagne - Dry) P2 is read as the second 'Plénitude'. It is a long-term aging of Dom Pérignon for 16 years. It features a powerful and rich aroma, with a creamy taste that is so intense it can be savored.
France (White Champagne - Dry) Characterized by aromas reminiscent of white flowers and brioche, with a beautifully creamy flavor supported by firm minerals.
France (White Champagne - Dry) A dream champagne crafted by one of the world's most prestigious families. Its charm lies in the elegant balance that allows you to fully savor the purity of the fruit.
From America (White, Dry / Sauvignon Blanc, Semillon), it has a fragrant citrus aroma that transitions into sweet scents of honey and white peach. Additionally, it features a refreshing acidity that stands out, while the balance with rich fruitiness creates an exquisite and pleasant crispness.
USA (Rosé, Dry / Malbec, Merlot, Cabernet Franc) The transparent, rounded acidity is pleasant, spreading a refreshing and dry taste throughout the mouth. The moderate fruitiness and oily texture create a sense of suppleness and fullness, allowing it to be enjoyed with various dishes. bottle
France (Red, Full-bodied / Merlot, Cabernet Franc) Rich fruit flavors are harmonized with firm tannins and lively acidity. The warm mouthfeel creates an overall elegant impression, making it an attractive Pomerol.
France (Red, Full-bodied / Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot) is said to possess the strength of a classified château, and is a popular brand that is mostly consumed within France. It has an elegant yet bold and consistent flavor. ・2008 (bottle)…16,500 yen ・2011 (bottle)…13,200 yen
France (Red, Full-bodied / Cabernet Sauvignon, Merlot, Petit Verdot) One of the greatest châteaux in the Saint-Julien village of the Médoc region. Deep crimson color, rich aromas reminiscent of blackberry, cassis, and coffee. After a complex layered taste, a long and sensual finish follows.
Domaine Bersan bottle
Camille Braun bottle
Chateau St. Jean bottle
French bottle
Domaine Seguin Bordeaux France bottle
Beringer Vineyards America bottle
Labre-Roi bottle
Château de la Maltroye bottle
Domaine Bersan France (Red, Medium Body / Pinot Noir) with nuances of black cherry and concentration due to warm weather. It has a solid structure and well expresses the characteristics of the terroir. bottle
A château in France (red, full-bodied / Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Cabernet Franc) that owns vineyards with grapevines over 50 years old. This red wine, after 10 years of aging, still offers youthful and robust fruit flavors along with complex aromas derived from aging.
Domaine Bouchard Père et Fils France (Red, Full-bodied / Pinot Noir) Rich aromas with dark berry fruits and hints of violet. The palate is characterized by a warm finish. bottle
Labré-Roi France (Red, Full-bodied/Pinot Noir) A wine with a floral aroma and a rich impression of earth and minerals. It is a powerful wine with a solid structure, yet it conveys softness and smoothness.
Louis Jadot France (Red, Full-bodied/Pinot Noir) has vineyards on slopes at an altitude of 250-300m. The Louis Jadot company produces elegant and smooth-tannined red wines. bottle
The village name Gevrey-Chambertin, which is a blend of 10 different plots of Mourvèdre (red, full-bodied/Pinot Noir), is essentially the face of the domain. It has a firm body and a solid structure. It possesses all the elements expected from Gevrey-Chambertin. bottle
An American wine (red, full-bodied / Cabernet Sauvignon, Merlot, Cabernet Franc) that has the concentrated essence of fully ripe grapes, with a chocolate-like sweetness, offering a smooth and soft flavor that is the charm of a Bordeaux-style wine. (Reading Oropas backwards gives you Sapporo.) bottle
Kenzo Estate America (Red, Full-bodied / Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec) features a refined acidity that is both expansive and elegant, with soft and rich fruit flavors. The finely textured, smooth tannins spread evenly in the mouth, creating a deep and elegant impression, while a full-bodied and pleasant aftertaste lingers for a long time. • Full bottle…33,000 yen • Half bottle…16,500 yen
300ml
We also have a separate menu for wines. Please feel free to contact us.
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