お茶渍けバァー 仙台英乐
お茶漬けバァー 仙台英楽 / Ochazuke Bar Sendai Eiraku
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京都与仙台的完美融合
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A luxurious chazuke topped with a whole piece of salmon fillet and ikura, served with bonito and kelp broth. It is recommended to first pour the broth over it and enjoy as is, then mix in the accompanying wasabi for a flavor change, and finally add the pickles on the side for a delightful finish.
A dish that allows you to experience the flavors of the sea, featuring chirimen sansho and sea bream served with bonito and kelp broth. The moderate spiciness enhances the umami of the shirasu and sea bream.
A chazuke that resembles risotto, allowing you to enjoy the deliciousness of both Japanese and Western flavors. It is recommended to first pour dashi for a Western flavor, and then mix in wasabi for a Japanese twist.
From 1 type to any number of types is OK!
A dish that allows you to enjoy 'Tsukiakari' from Kurihara City, Miyagi Prefecture, paired with ikura and egg, a one-rank-up TKG to eat at home.
A carefully crafted curry rice made from a recipe devised by the head chef 'Eiji-san' at the main store located in Kyoto.
Sliced rock, carbonated water, water, jasmine tea, green tea, oolong tea
You can also have a matcha split for an additional 100 yen.
This is an original cocktail made with sake based on local sake from Kyoto and Miyagi.
We offer fruit wines that match the season.
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