鯨の胃袋 濱松町店

We will serve three types from top red meat, heart, and tail meat, and deer child.

We use soft, high-quality red meat.

It is one of the popular parts with a good texture.

One of the rare cuts. Marbled fat and red meat resembling a deer pattern.

The highest quality meat from the sea. The marbled meat that even Yuzan Umihara praised.

A classic dish simmered with beef tendon and offal in Kyoto red miso.

Whale steak cooked at low temperature, a dish that maximizes the umami of the meat.

This is uncolored bacon that has been carefully prepared over time for deliciousness.

Steamed coarse ground whale meat.

Tenderly simmered sinew meat can be enjoyed refreshingly with grated ponzu sauce.

Please enjoy it mixed with homemade yukke sauce and rich egg yolk.

This is a king's yukke made with tail meat.

Kishu plum mixed with pounded whale namero.

Aged meat with enhanced flavor. A classic dish from the old days.

We fried rare whale sashimi.

A white soup slowly cooked with whale offal. Rich in unsaturated fatty acids for smooth blood and prevention of arteriosclerosis. It is 100% the umami of whale.

You can enjoy various popular cuts.

Boiled tail of the Owari hair.

Commonly known as chirping, it has been boiled to a plump texture.

It is whale's vinegar offal.

It is very well received as a snack.

A menu item that is a favorite among regulars, fried to a crispy and chewy perfection.

A long-loved pot dish with whale and mizuna. The fat and umami of the whale dissolve into the natural broth.

This is a rich Basque cheesecake made with natural omega-3 found in whales.