伊勢源
いせ源 / ISEGEN
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16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
歷史與傳統息息相關的安康魚料理名店
推薦亮點
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菜單
In the event of poor fishing conditions due to the influence of the current, we may not be able to serve An Sashimi (1,800 yen) and Guts Kunsei (1,600 yen) without prior notice. The price will be deducted from the bill for dishes that cannot be served.
In the event of poor fishing conditions due to the influence of the current, we may not be able to serve An Sashimi (1,800 yen) and Guts Kunsei (1,600 yen) without prior notice. The price will be deducted from the bill for dishes that cannot be served.
◇安康魚料理、招牌安康魚火鍋、魚肝刺身、安康魚凍、炸安康魚、安康魚沙拉◇開胃菜◇主菜（粥）*由於採購情況，部分菜品可能會在不事先通知的情況下進行更改。
◇安康魚料理、招牌安康魚火鍋、魚肝刺身、安康魚凍、炸安康魚、安康魚沙拉、鮮捕白魚配魚肝醬油◇開胃菜◇主菜（粥）◇甜點 *由於採購情況，部分菜品可能會在不事先通知的情況下進行更改。
◇安康魚菜餚、招牌安康魚火鍋、安康魚凍、安康魚沙拉、肝豆腐◇開胃菜◇主菜（粥）*由於食材供應情況，部分菜餚可能會在不事先通知的情況下進行更改。
◇四道安康魚料理：招牌安康魚火鍋、安康魚凍、安康魚沙拉、安康魚肝凍◇開胃菜◇主菜（粥）*由於食材供應情況，部分菜餚可能會在不事先通知的情況下進行更改。
◇五道安康魚料理：名牌安康魚火鍋、安康魚肝刺身、安康魚凍、安康魚沙拉、炸安康魚◇開胃菜◇主菜（粥）◇甜點 *由於食材供應情況，部分菜品可能會在不事先通知的情況下進行更改。
◇安康魚料理、招牌安康魚火鍋、魚肝刺身、安康魚凍、炸安康魚、安康魚沙拉、鮮捕白魚配魚肝醬油◇開胃菜◇主菜（粥）◇甜點 *由於採購情況，部分菜品可能會在不事先通知的情況下進行更改。
Carefully prepared with domestically sourced natural monkfish, simmered in a secret broth that is not shared outside the family. Enjoy the deep flavors of the monkfish as they are meant to be experienced.
Only the carefully selected, richer center part of the specially chosen ankimo is provided. When it enters the mouth, the liver melts, and the umami spreads.
A dish luxuriously made with the rare part of the ovaries, simmered and set with a special sauce.
A dish made by mixing the meat of anglerfish simmered in a secret broth with a special miso made from its liver. A dish that concentrates the deliciousness of both the meat and the liver.
After being processed for more than a day, the white fish is aged and dehydrated until its flavor peaks, then coated with potato starch and deep-fried. A dish that allows you to enjoy the deliciousness of anglerfish white flesh.
Only live monkfish caught using gill nets in Kazamaura, Aomori Prefecture are used. It is available only during a limited period from mid-December to the end of March each year. This dish is served as soon as it arrives.
Carefully prepared with domestically sourced natural monkfish, simmered in a secret broth that is not shared outside the family. Enjoy the deep flavors of the monkfish as they are meant to be experienced.
After you enjoy your meal, we will prepare ojiya for you.
One serving
Five types, five cuts each
Five types, three cuts each, shirataki, tofu
Medium bottle
Medium bottle
For pairing with monkfish hot pot, we recommend a dry Japanese sake that enhances the flavor of the dish and is not tiresome to drink. One cup.
300ml
300ml
720ml
720ml
720ml
720ml
720ml
720ml
720ml
720ml
Rock and soda mix
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