明神丸 鰹とめし 品川高輪店
Myojinmaru Katsuo to Meshi Shinagawa Takanawa
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
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This is a premium plan that we are most proud of and recommend, allowing you to enjoy the finest meals and Tosa's finest sake to your heart's content. The "Salted Bonito Tataki" and "Straw Grilled Tosa Beef" are carefully prepared by our chefs, and the seasonal Shirasu (baby sardines), Aosa (sea lettuce), and the blissful "Bonito and Ginshari" to finish the meal are complemented by the best sake. This plan includes all-you-can-drink sake from various large and small sake breweries in Kochi, one of the best sake-producing areas in Japan, including junmai and daiginjo sake (drunken whale, Funaka Hachisaku, Mikuyo, etc.) carefully selected by craftspeople. We offer a luxurious experience for your special banquet, where you can enjoy to your heart's content the perfect marriage of fragrant straw grill and light, dry Tosa sake.
We offer a special course of 9 dishes with all-you-can-drink (6,000 yen), which includes a convenient all-you-can-drink option. The powerful flavor of our signature "Salted Bonito Tataki" and "Tosa Wagyu Beef Straw Grilled Tataki", the delicate taste of Tosa Shirasu and Aosa, and the luxurious "Bonito and Ginshari" to finish off the meal. The nine-course menu is designed with the hospitality of Kochi's "delicious food to your heart's content" in mind. Please enjoy a lively and special evening with a refreshing glass of rare Tosa citrus sours such as "Naoshichi" and "Bushikan", or traditional famous sake "Drunken Whale", which is unique to Kochi.
This is a special course that features the finest ingredients nurtured by the magnificent nature of Kochi, carefully prepared one by one with the skill of a skilled chef. For the grilled dish, we have prepared "Tosa Wagyu Beef Straw Grilled Tataki," which boasts an overwhelmingly delicious flavor. The savory aroma of the straw grill, the delicate flavors of seasonal ingredients such as Tosa shirasu and aosa, and the luxurious "bonito and silver rice" to finish off the meal. We offer a special evening with the hospitality of "delicious food to your heart's content," nurtured by the warmth of Kochi's people. Please order your favorite beverages from our extensive a la carte menu, including Kochi's locally brewed sake.
The extremely thin, carefully shaved dried bonito flakes served in the restaurant are enveloped in a rich aroma and melt quietly in your mouth like snow. First, enjoy our pride, the oden, which is infused with the broth to the core, topped generously with these shaved flakes. The aroma of the flakes dancing on the hot ingredients stimulates your appetite and deepens the umami of the broth in layers. The blissful harmony created by the rich oden broth and freshly shaved dried bonito flakes. Please enjoy the abundant flavors of Tosa without reservation.
Our restaurant's specialty, 'Wara Grilled Bonito Salt Tataki', is best enjoyed with just salt. The bold flames of straw quickly grill the fish, dramatically enhancing the fragrant aroma and the rich umami of the bonito. Each serving consists of five pieces, with each slice thick and luxurious. To ensure you don't miss the best moment of freshly grilled and freshly sliced, we recommend ordering enough for everyone to equally share in its rich flavor. Enjoy the essence of Tosa with the accompanying variety of condiments. 8 pieces: 1,738 yen, 16 pieces: 3,278 yen, 24 pieces: 4,378 yen
Dorome refers to the local dialect of Kochi Prefecture, indicating the young fish of raw sardines. Generally known as 'raw shirasu', it measures about 3 cm in length and is characterized by its translucent small body. Dorome has a slight bitterness and a smooth texture that pairs excellently with sake and other alcoholic beverages.
Nationwide, 'chikuwa cucumber' typically involves stuffing thinly sliced cucumber, but Kochi is different. The Tosa style is to 'choose the cucumber to match the hole of the chikuwa.' By inserting a whole cucumber, the chikuwa swells up and increases in elasticity. This reflects the excessive service spirit in Tosa's 'okyaku (banquet)' culture, aiming for 'more satisfaction' and 'a lively plate.'
First, the baby sardines and sake paste. Then, we wait for the flames of the straw burning to rise. The night in Tosa begins with such a stylish prologue.
We serve 'Myoujin Rice' in our clay pot rice. We use only the fresh 'iri nuka' that comes from milling this rice, and we mix it daily to cultivate the nuka bed. The sweetness of the rice seeps into the nuka bed, allowing seasonal vegetables to mature slowly. Born from rice and returning to rice. This is the honest 'Taste of Tosa Home Cooking' that can only be achieved through in-house production.
[The 'treasure' part that drinkers aim for first] 'Harambo' refers to the belly meat of bonito, which corresponds to the 'toro' part in tuna. Since only one slice can be taken from a single bonito, fishermen in Tosa have secretly reserved this most delicious part for their own evening drinks, saying, 'This is something we don't want to share with anyone.'
Only a few hundred heads of the 'phantom wagyu' Tosa Akaushi are shipped each year. Its characteristics are the deliciousness of the lean meat and the balance of the low-melting-point, smooth fat. For 2-3 people: 2,640 yen For 4-5 people: 3,960 yen
On November 15, 1867, in Kawaramachi, Kyoto, Sakamoto Ryoma, who was feeling under the weather, smiled at his partner, Nakaoka Shintaro, and said, 'How about some shamo tonight? Let's warm up from the bottom of our stomachs and cure this all at once!' That day, before the messenger returned, the 'legendary bowl' vanished into the darkness of history. We have recreated the taste that Ryoma wished to 'eat' at the end of his life, with the pride of Tosa.
1/4 Fish: 2,640 yen Half Body: 4,390 yen
The 'Kochi Fruit Tomato' nurtured by the sun and earth of Kochi. Its rich sweetness and juicy flesh offer a luxurious taste reminiscent of fruit. With one bite, the inherent umami of the tomato and refreshing acidity spread in a perfect balance.
The deep green gem 'Aosa Seaweed' born from Japan's last clear stream, the Shimanto River. Its most notable feature is the intense aroma of the sea that fills the nose the moment you take a bite.
The fried conger eel made with 'conger eel' is a dish that is crispy and fragrant on the outside, while juicy and rich in flavor on the inside. The mild taste without any strong characteristics is enhanced by the unique richness of the conger eel, allowing you to discover new deliciousness with every bite.
In Kochi, where whaling has been active since ancient times, the whale was revered as the 'King of the Sea' and was a feast for special occasions.
Jakoten is made by deep-frying small fish caught in nearby seas, crushed whole with bones and skin. A single bite fills your mouth with the straightforward umami of the sea.
The proud brand chicken of Kochi 'Shimanto Chicken'
A beloved specialty at the Sunday market, 'Imoten'. Made with locally sourced sweet potatoes, it has a crispy exterior and a fluffy interior that is irresistible. Its simple yet nostalgic sweetness fills your mouth.
3 pieces: 539 yen 6 pieces: 1,078 yen
Small: 1,628 yen Medium: 2,178 yen Large: 2,728 yen
Sapporo Black Label Small 550 / Medium 660
This is a special craft beer made using high-quality 'Tsunocha' grown in the headwaters of the Shimanto River. The refreshing bitterness of the beer harmonizes exquisitely with the subtle aroma of Tsunocha, making it particularly popular among women.
Sapporo Red Star Lager / Asahi Super Dry
Sapporo Premium Alcohol-Free
1. Shiragiku Bottiri Highball 2. Bijofu Special Junmai Highball 3. Kameizumi CEL-24 Highball
Tosa Crane Daikikyo / Suigei Koiku No. 54 / Tsukasabotan Senchu Hassaku. Please note that the brands may change depending on the season and availability.
Kameizumi CEL24 / Bijofu Special Junmai / Toyonobume Yoi Yoi. Please note that the brands may change depending on the season and availability.
Akano Itaro / Minami Junmai Ginjo / Bunkajin. Please note that the brands may change depending on the season and availability.
Yasuda Town: Tosa Crane Brewery, a prestigious name that has won numerous gold awards, has reached the pinnacle of refined dry sake through the traditional 'Tosa Extreme Brewing' method. The clear underground water of the Yasuda River nurtures a fragrant aroma with a dignified elegance. The sharp finish that glides down the throat vividly enhances the umami of the main dish, leaving a blissful aftertaste that invites you to the next sip.
Sakawa Town: A masterpiece of super dry sake that embodies the romance of the revolutionaries of the Tsukasa Boudan brewery, symbolizing Tosa. The moment it touches your mouth, the soft umami of the rice expands, and the sharpness that tightens it all at once is its charm. The 'exceptional crispness' that refreshingly washes away the rich flavor of fatty bonito and the strong aroma of straw-grilled fish is the reason this sake continues to be loved.
Kochi City: Suigei Brewery focuses on the unique sake rice 'Gin no Yume' from Kochi, creating a selection with a 'deliciously dry' profile that highlights the contours of the ingredients. It features a fresh and fruity aroma reminiscent of unpasteurized sake, with a solid acidity that harmonizes beautifully. The crisp and tight aftertaste pairs wonderfully with the rich sweetness of 'fragrant rice' cooked in an earthen pot.
Kochi City: When talking about Suigei Brewery in Kochi, one cannot overlook this 'Takeju'. It is the ultimate masterpiece that local drinkers have been enjoying night after night, savoring every drop. When warmed, the hidden sweetness of the rice blossoms, gently relaxing you to your core. Enjoying the steam rising from the earthenware pot, one can indulge without pretense or adornment. This is the bliss of Tosa style.
Tanyamachi: Hamakawa Shoten embodies the name 'Beautiful, Strong, and Strict' with a supple and sharp fine sake. Immediately after experiencing the rich flavor of plump rice, a moderate acidity leads to a pleasant aftertaste. Its dignified appearance is sure to add elegance to a meal with important guests.
Geisei Village: True to its name, which means 'just right' in Tosa dialect, this is a versatile selection that pairs well with all kinds of dishes. It offers a crispness when served cold and a rich fullness when warmed, providing a deep comfort that fits perfectly with your mood. It has a gentle flavor that allows you to take a relaxing breath in between festivities.
Yasuda Town: A rare dry sake brand from Tosa, available only at the exclusive store of Sentou Sake Brewery. It features a refreshing clarity without any off-flavors and a distinct sharpness in its deliciousness. The quietly rising ginjo aroma resonates gently with the rich fragrance of finely shaved 'Honkarebushi'.
Tosa City: A challenging selection that maximizes the power of the yeast 'CEL-24' developed uniquely by Kameizumi Brewery in Kochi. The rich aroma reminiscent of pineapple and white peach that spreads the moment it is poured into the glass embodies a true elegance akin to 'drinking perfume.' The refreshing taste, where sweetness and acidity intertwine, offers new surprises and colors even for those trying sake for the first time or those who are not fond of sake.
Produced by Minami Sake Brewery in Yasuda Town, this is a limited edition brand available only at select stores known to those in the know. The moment you bring the glass close, a refreshing aroma reminiscent of green apples spreads. Upon tasting, a burst of acidity and rich umami rushes in, and it finishes cleanly and elegantly. Its level of perfection as a food pairing sake is extremely high, making it a great companion for any occasion during a banquet.
Kōbishi: Arisawa 'As the name suggests, like a good person,' this is a dry sake that evokes a sense of dignified elegance and inner strength. The aroma is intentionally subtle, reminiscent of freshly cooked rice, with a rich and gentle fragrance that caresses the nostrils.
Kōnan City: This bottle is named after the excitement of 'Yosakoi' that colors the night in Takagi Brewery, Kochi, and invites you to a pleasant intoxication. When poured into a glass, a vibrant and voluminous aroma reminiscent of tropical fruits rises, instantly heightening expectations.
Tosa Town: Sake rice 'Gin no Yume' grown in the high-altitude terraced fields of Aikawa Brewery is crafted into a rich junmai sake using traditional yamahai brewing methods. Its unique wild acidity and robust flavor blend seamlessly with warm bonito broth, enhancing each other's umami.
Please note that the brand may change depending on the season and availability of ingredients.
Hidaka Village: Kinjirou Sake Brewery (Nishioka Sake Brewery) The characteristic of this shochu is that 'Imoya Kinjirou', renowned in the world of sweet potato snacks, is thoroughly particular about the sweet potatoes used as ingredients. It uses 100% of the highest quality 'Ougon Senkan' and is brewed with white koji, elevating the commitment to quality ingredients cultivated in confectionery making into a translucent sweet aroma and a refreshing smoothness. To conclude your time enjoying this drink, be sure to have this glass with 'Imo Kenpi' in hand. The crispy texture and honey sweetness are enveloped by the refreshing aroma of white koji, allowing you to enjoy a blissful pairing where the umami of the sweet potato layers beautifully.
Nakatosa Town: Using locally grown sweet potatoes nurtured by the blessings of the clear streams and the Shimanto River, this is a brew crafted with passion by the oldest sake brewery in Tosa. The moment the seal is broken, a strong yet sweet aroma reminiscent of freshly steamed golden sweet potatoes tickles the nose, and as the name suggests, it is truly 'Zamani' rich.
Shiman Tochō: A luxurious shochu made with 50% locally sourced chestnuts from the region, featuring a gentle sweetness of chestnut that spreads softly, followed by a deep, roasted aroma and a mellow richness that is appealing. Its smooth and mild flavor can be enjoyed by a wide range of people, from shochu beginners to enthusiasts.
The bottle keep will be for 3 months.
Geisei Village: Using fresh plums harvested locally at Sentou Brewery, it is carefully brewed to feature a fruity and rich aroma, with a smooth sweetness that spreads across the palate.
Nakatosa Town: Founded over 200 years ago, Nishioka Sake Brewery, which boasts the oldest history in Kochi, has created this umeshu based on their proud junmai sake, capturing the blessings of Shimanto. The thick plums grown in the Shimanto River basin are brewed with the pure underground water from Shimanto, resulting in a rich umami derived from sake and a clear aftertaste reminiscent of a clear stream, creating a 'depth' that sets it apart from existing umeshu.
Sapporo Premium Alcohol-Free
A long-selling lactic acid drink familiar to sunflower. The refreshing taste with a balance of sourness and sweetness is now the soul drink of the people of Kochi Prefecture.
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