廚 盛田
厨 盛田 / DAIDOKO MORITA
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29 | 30 | 12/1 | 2 | 3 | 4 | 5 |
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傳統與創作交融的和食與日本酒盛宴
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Experience the "ultimate" of Japanese cuisine - in the heart of Nagoya. The Hida beef lava-roasted on the lava rock of Mt. Fuji is a well-known gastronomic delicacy. The course also includes the stunning Anago Tebokome-meshi (conger eel) and a dessert to complete the story. We look forward to seeing you at our restaurant for an unforgettable evening, such as an important anniversary, a meeting, or a special reception.
A new afternoon begins with the appetizer. Then, Hinaga Island octopus rice cooked in a Banko-yaki earthenware pot with Okumino-Oshima rice and octopus flavor, and finally the epilogue of miruku ice cream with Nishio green tea. Please enjoy this course with your loved ones.
In the old days, each brewery used to have its own boxed meal. This is a reasonable course that includes the two boxes, which are compared to a modern-day Tamatebako, Mikawa red chicken grilled with sake lees from the brewery, and conger eel rice, etc. [Hakozen]. Please take your time and enjoy the traditional Japanese cuisine of the Japanese people.
This lavish course features a four-variety sashimi platter made with fresh, locally sourced and wild-caught fish, as well as charcoal-grilled Hida beef—rare cuts from A5-grade female cattle. From the Hima Island octopus rice—cooked in a clay pot to achieve astonishing umami and tenderness—to other delicacies, this course offers an extraordinary culinary experience. Whether for corporate banquets, anniversaries, engagement parties, or entertaining important guests, we invite you to experience the “Kin-shachi Course” and turn your special evening into a truly memorable night.
We offer a selection of culinary delights, including a four-variety sashimi platter featuring fresh fish sourced locally and from the wild, as well as seasonal specialties such as grilled fish marinated in ginjo sake lees and tempura. This course is designed to create an extraordinary dining experience, culminating in the Hima Island octopus rice—cooked in a clay pot to achieve astonishing umami and tenderness. Whether for corporate banquets, anniversaries, introductory meetings, or entertaining important guests, we invite you to experience the “Golden Shachihoko Course” and turn your special evening into a truly memorable night.
[Mino Kenton Steamed in a Bamboo Steamer], made with “Mino Kenton”—pork from Gifu Prefecture rich in vitamins B and E— The luxurious side dishes that support the star of the show—including a three-variety sashimi platter and a selection of grilled and deep-fried items such as Shinojima jakoten and Mikawa Red Chicken marinated in ginjo sake lees—are all of such high quality that it would be no exaggeration to call any one of them the main course. Please enjoy a brewer’s meal at “Kuraya Morita,” a restaurant that carries on the traditions of the brewery to this day.
Using sake brewing suitable rice, Yamada Nishiki, polished to 35%. Brewed with pure water from Mount Mitake, this sake is pressed three times in one winter. The limited edition junmai of Kinmon Konohi can only be enjoyed at Kurabito Kitchen. Please savor the deep, rich flavor crafted with care by the Kurabito from Morita Brewery in Owari Mikawa Kozudani. (180ml one cup / 360ml two cups) Polishing ratio: 30% / Production area: Aichi Prefecture
Using the excellent sake brewing rice 'Yamada Nishiki', polished to 60% or less for both koji rice and sake rice. This ginjo sake is carefully brewed by hand, allowing you to enjoy its floral aroma, refreshing mouthfeel, and mellow aftertaste. (180ml one cup / 500ml bottle) Production area: Aichi Prefecture
This is a ginjō sake that expresses the heart of Japanese people who love nature with a simple yet elegant name and label. It features a faint floral aroma, a soft mouthfeel, and a refreshing finish. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
A special honjozo sake that embodies traditional brewing techniques. Brewed with a 350-year legacy of sake-making in the Ozaki region of Kozugaya. It features a rich yet refreshing finish. (180ml one cup) Production area: Aichi Prefecture
Honjozo sake brewed with water, rice, and brewing alcohol. A tasting of three types with different polishing ratios: Daiginjo, Ginjo, and Honjozo. Production area: Aichi Prefecture.
This is a junmai daiginjo genshu made using the excellent sake brewing rice 'Gohyaku Mangoku'. It features a rich aroma and the deep flavor and solid body characteristic of genshu. The label uses the handwritten characters of the 15th generation head of the family, Morita Kyuzaemon (the late Akio Morita, honorary chairman of SONY). (180ml one cup / 500ml bottle) Production area: Aichi Prefecture
(180ml one cup / 500ml bottle) Production area: Aichi Prefecture
Flavor brewed in wooden barrels. A technique sealed with the evolution of craftsmanship over many years. Looking to the next generation, we return to the roots of sake brewing. This is a refined junmai ginjo sake polished to 58%, with the unique personality of the wooden barrel gently wafting through. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
This sake, characterized by the traditional taste of Aichi Prefecture known as 'rich and flavorful', is brewed with carefully selected ingredients. It pairs well with Haccho miso and tamari, and is a beloved flavor among the locals. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
This is a Junmai Ginjo sake made using Aichi Prefecture's sake brewing rice 'Yume Ginga'. It is unfiltered to retain the umami derived from the rice. It features a gentle aroma and a deep flavor characteristic of Junmai. It pairs well with relatively rich dishes. Limited quantity product. (180ml one cup / 500ml bottle) Production area: Aichi Prefecture
Founded in the 5th year of the Kanbun era. A technique passed down from the Owari region. This junmai sake represents Nenohi, nurtured alongside local cuisine. It has a rich flavor that fully captures the original deliciousness of junmai sake, brewed with traditional techniques, featuring a well-rounded taste and a clean finish, high concentration, and a rich dry type of junmai sake. (180ml one cup / 720ml bottle) Production area: Aichi Prefecture
This is a top-quality daiginjo sake brewed using the excellent sake rice 'Yamada Nishiki', polished to 40% or less for both koji rice and brewing rice. It is carefully brewed over a long period at low temperatures, employing the highest techniques in every step of the process. You can enjoy the elegant aroma allowed only for daiginjo and the refreshing and light finish. (80ml per cup / 180ml per serving / 500ml bottle) Production area: Aichi Prefecture
Morita's junmai sake, which has been developed alongside the rich-flavored local cuisine of the Chita Peninsula, offers a full-bodied and satisfying taste. The brewing water used is natural water from Mount Ontake in Kiso. The flavor, which fully brings out the umami of the rice, pairs well with rich dishes and enhances the dining experience as a sake to enjoy with food. Try three types with different polishing ratios: Junmai Daiginjo, Junmai Ginjo, and Junmai. Production area: Aichi Prefecture.
This unique item has a deep richness and flavor that combines the taste of malt and red miso. Enjoy it with the 'Minokentton', which is raised on mugwort and rich in vitamins B and E, featuring a subtle umami flavor of fat that spreads in your mouth, paired with 'Minokentton 2-Year Aged Miso Marinated Grilled Pork'.
Each ingredient is carefully selected with a discerning eye, and the flavor, aged luxuriously over time, evokes a sense of sophistication. Enjoy the deep taste and high-quality aroma of 'Asahi Premium Draft Beer Jukusen' at your leisure.
This pure rice sake, brewed with Hasegawa spring water, is generously infused with the flesh of the brand strawberry 'Bijin Hime' from Okuda Farm.
Refreshing taste.
Brewed with Yamada Nishiki.
This is soda mixed with gently squeezed Hassaku citrus juice.
Added honey to the refreshing yuzu.
Rich pomegranate juice mixed with soda.
Other options: Lemon, Umeboshi each / Ice / Hot water / Mineral water 500ml
This is pomegranate juice, which has been regarded as a food of beauty since ancient times.
Gently squeezed to avoid bitterness and astringency from the skin and pith.
Only the stems of the tea leaves have been lightly and evenly roasted. Enjoy the unique roasted aroma and refreshing flavor.
Non-alcoholic beer
The spiciness of ginger becomes addictive.
Please enjoy the refreshing taste of hassaku.
This is a drink made from the moromi called 'kashijee' that remains after distilling Okinawa's specialty, awamori, and is rich in citric acid and amino acids.
・[Daiginjo] Kinmonko no Hi ・[Junmai Daiginjo] Konohi Matsu ・[Daiginjo] Kinshachi ・[Ginjo] Kinshachi
Kinshachi Beer (Aka Ao 2 bottles) Kinshachi Beer (Miso 2 bottles)
Since founding the sake brewery in 1665, we have been brewing soybean miso, tamari, and soy sauce, supporting local food culture for over 350 years. The spirit of creating products that enrich people's lives has consistently continued, following Akio Morita, the 15th head of the family and founder of Sony Corporation.
A refrigerator that preserves the quality of sake delivered directly from the brewery. Ingredients sourced from the Tokai region are grilled over charcoal, and the aroma of the grilling and the crackling flames stimulate the appetite. At the counter seats, enjoy a drink while watching the chef's skills. At the table seats, gather with friends, and for special occasions, private rooms are available for your use.
Whether it's a face-to-face meeting, a wedding anniversary, a birthday celebration, or a longevity celebration, we provide a dining experience for special days of joy or memorial services where you can share fond memories of loved ones. We offer a course of dishes suitable for such an important day.
Thickly sliced Silver King grilled over charcoal, served with fermented butter (ÉCHIRÉ).
Dynamically prepared with organic extra-large mushrooms. Crispy fried Ginsei wrapped in shiso.
The skin is grilled over charcoal until crispy and finished with a fragrant smoke from straw. Served with plenty of aromatic vegetables and homemade ponzu sauce.
We used pesticide-free extra-large mushrooms and filled them with shrimp paste before frying.
Mino Kenton contains a lot of vitamins B and E. Please enjoy the subtle richness of the fat that spreads in your mouth. *The vegetables used may differ from the photo depending on the season.
Enjoy the autumn flavors of ginkgo from Sobue and coated vegetables from Konan, Aichi.
Enjoy a potato salad with crab miso and plenty of crab flavor.
Topped with salted kelp and freshly shaved bonito flakes, accented with fragrant peanut oil.
Please enjoy the sweetness of the onion rich in minerals from Awaji Island. The texture of the seaweed is unique to gray seaweed.
We use 'grape seed oil' extracted from wine grapes rich in vitamin E for the dressing, enhancing the sweetness of the tomatoes.
Enjoy the juicy flavor of Minokenton.
The seasonings from Morita's storehouse are concentrated with a special blend by the chef. Grilling over charcoal enhances the flavor even more. - Mikawa Red Chicken Grilled Meatball (served with onsen egg) - Mikawa Red Chicken Grilled with Sake Lees - Mino Kento Pork Grilled with Junmai Miso - Shinojima Fried Baby Sardines - Pickled Vegetables *The photo is an example.
Simmered with soybean miso aged for 2 years in a wooden barrel from Kuramoto Morita. A masterpiece featuring daikon, konjac, egg, red sausage, grilled tofu, and beef tendon. The aroma and umami of the miso pair well with both rice and sake.
Generously topped with chicken miso made from Mikawa red chicken and aged miso in wooden barrels, served over soft daikon in kombu broth.
This fish has been marinated in sake lees pressed by our brewers this year. It has been grilled to a crisp over charcoal. Enjoy the aroma of ginjo sake. [Traditional Technique Ginjo Sake Lees] This ginjo sake lees is pressed twice in one winter. It is rare and not available in the market. Please enjoy the concentrated flavor with its rich aroma.
Aichi's Fukuyutaka soybeans. The rich flavor of the soybeans and the fragrant dengaku miso aroma are exquisite.
Stewed with aged miso in a wooden barrel. You can enjoy the umami of the fish and the umami of the miso.
The umami of the octopus is simmered with Okumino Oshima rice in a Banko-yaki clay pot. Enjoy the tender boiled octopus on top and the crunchy texture of the refreshing shredded ginger.
Grilled conger eel caught in Mikawa Bay.
The wisdom of our ancestors to concentrate flavor and improve preservation by drying. Fresh fish caught in Toyohama has been dried.
4 types of seasonal fresh fish caught at Toyohama Port served as sashimi.
Please enjoy the texture and umami of the large clams.
The gentle sweetness of tamari and the umami of anago melt in your mouth.
Enjoy the plenty of small fish without any dipping sauce.
The freshly shaved bonito and the umami of anago, combined with the aroma of sansho, is addictive.
Carefully stewed seasonal fish using tamari.
Sashimi grilled with fragrant straw, served with plenty of refreshing vegetables. Please enjoy with our homemade ponzu sauce. *The photo is an example.
A selection of three seasonal fish.
The freshness spreads in your mouth by wrapping it in perilla leaves and frying.
Enjoy the chewy texture of octopus from Higashikagura Island.
A platter of large clams and two types of today's fish. Please enjoy it with our special spicy miso.
The photo is just an example.
The umami of Hida beef, the acidity of tomatoes, and the sweetness of Awaji onions are well balanced with tamari soy sauce. Please enjoy it with zosui at the end. (Zosui set... rice, egg, green onion, pickles)
The surface of 100g of rare cuts of Hida beef is grilled over charcoal, then finished slowly over lava from Mount Fuji. *Cooked to your preference: tataki, rare, or medium.
The flavor of Hida beef is thoroughly infused into the fluffy potatoes and onions. Hida beef is made from only A5 rank female cattle from Yoshimoto Sohonten, established in the 7th year of the Taisho era. Enjoy the unique richness of Hida beef fat.
A fluffy croquette that encapsulates the flavor of Hida beef. It's large, so please enjoy it with everyone. Not only is it big, but it also melts in your mouth.
The rich flavor of pork is simmered until tender and thoroughly infused into the daikon. Enjoy the kakuni with daikon and boiled egg.
Marinated in bean miso aged in wooden barrels and grilled to a crisp over charcoal.
Please enjoy the crispy fried Mino Ken pork kushi katsu with a special miso made from aged soybean miso in a wooden barrel.
We made tsukune using various parts of the soft and juicy Mikawa red chicken. Please enjoy it with a hot spring egg and our special spicy miso.
Stuffed with Momo Taro from Mie and minced Mikawa red chicken, simmered in bonito broth and served chilled.
In addition to the rich flavor that rivals Nagoya Cochin, it is tender and full of juice. Marinated in junmai sake lees that are not available in the market and grilled over charcoal.
Mikawa produced. Fukuyutaka soybeans are concentrated in umami.
Using Mitsukan Yamabuki, a pure sake lees vinegar aged by traditional methods since the Edo period, the chef has pickled these vegetables. It pairs exceptionally well with sake.
Homemade wasabi pickles made with Morita's carefully crafted sake lees and added wasabi leaves.
Blanched greens, large burdock root stir-fry, simmered taro
Please enjoy the rich flavor of Mino's flavorful eggs, which are high in vitamin B.
First enjoy it as is, then with condiments, and finally with broth.
The fresh anago (conger eel) is sourced every morning from the local fishing port and is cooked immediately, resulting in an astonishingly fluffy texture.
The umami of the octopus is cooked with Okumino Oshima rice in a Banko-yaki clay pot. Enjoy the tender simmered octopus and the crunchy texture of the shredded ginger.
We simmered the fatty anago from Toyohama in a soy sauce. It melts in your mouth.
White fish caught in Toyohama, sealed with umami using kombu, mixed with sesame sauce, and served on warm rice. First, enjoy a bite as it is, then pour hojicha over it and enjoy as chazuke.
We have sourced anago from various regions, and it has been simmered in tamari. It melts in your mouth.
We have prepared a tea rice dish with crab that has concentrated umami, caught in the Sea of Japan. Enjoy it lightly after drinking.
Shiba An (Marushin Seifun)
The Koshihikari rice grown with the pure water of Gujo Hachiman is rich in flavor.
Using the ginjo sake lees from Morita's kura, seasonal fish has been marinated. ◇Seasonal Grilled Fish◇Two types of Sashimi◇Chicken Miso Dengaku◇Ripe Tomato Salad◇Pickles◇Hearty Miso Soup◇Rice, Shirasu◇Pickles. *Available only on Saturdays, Sundays, and holidays.
First enjoy it as is, then with condiments, and finally with broth. ◇ Crab Rice ◇ Two types of side dishes ◇ Pickles *Available only on Saturdays, Sundays, and holidays.
◇ Sukiyaki Bento ◇ Watercress Salad ◇ Ripe Tomato Salad ◇ Hearty Miso Soup ◇ Pickles * Available only on Saturdays, Sundays, and public holidays.
Stewed conger eel cooked in tamari topped with freshly shaved yuzu. ◇ Anago Juzan ◇ Two types of sashimi ◇ Soup ◇ Hearty miso soup ◇ Pickles *Available only on Saturdays, Sundays, and holidays.
The bitterness of Nishio matcha and the acidity of apricot perfectly combine with Tokachi's large red beans.
Fermented butter from the Échiré region of France and mandarin honey provide richness and freshness. It has been finished like a confection.
Carefully cooked Dainoshin from Tokachi, made to blend well with milk ice using a rustic method. Please enjoy it sandwiched between crispy monaka made from rice flour.
Sudachi enhances the umami of the sake lees, leaving a refreshing aftertaste.
Made with Nishio matcha. A subtle bitterness amidst the sweetness.
This is coffee certified by the Rainforest Alliance, which is gentle on the Earth and humanity. A nicely roasted coffee pairs well after drinks and meals.
This year, the sake lees pressed by the brewers (using ginjo sake lees produced during the sake brewing process at Morita's brewery) has been marinated with seasonal fish caught at the local fishing port and grilled to a crisp over binchotan charcoal. Please try the grilled fish with the fragrant and concentrated umami of sake lees. [Traditional Technique Ginjo Sake Lees] Ginjo sake lees pressed twice in one winter. It is rare and not available in the market.
This dish uses only red snow crab caught in the Sea of Japan. Please enjoy the rich flavor and sweetness of the crab packed tightly. *The photo is an image of in-store dining 'Crab Jūzen'.
Only A5 rank Hida beef heifers are seasoned sweet and savory with tamari soy sauce. The compatibility of the deliciousness of Hida beef and the rich flavor of Morita's tamari enhances the taste remarkably.
Fresh and fatty anago (conger eel) sourced every morning from the local fishing port, cooked tenderly with tamari soy sauce. It melts in your mouth.
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