Tatunoya
たつのや
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
感受和風調和的壽司與懷石料理
推薦亮點
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照片
菜單
這是我們引以為傲的懷石料理（傳統日式多道菜式套餐），選用當地新鮮時令食材，為您打造真正的時令體驗。盡情享受品嚐當季食材精華的日式料理的愉悅時光。菜單會隨著季節更迭而逐漸改變。 *圖片僅供參考。 ■□ 菜單 □■ ・開胃菜 ・刺身 ・湯 ・燉菜 ・烤菜 ・蒸菜或醋菜 ・米飯 ・甜點 *菜餚內容和數量可能會根據季節和食材供應情況而有所調整。 *我們接受以2,200日圓為單位遞增的訂單，起訂量為6,600日元，以滿足您的預算需求。請在訂單備註欄中註明您的預算和食材偏好。
■□菜單 □■ ・開胃菜 ・河豚刺身 ・炸雞 ・味噌烤肉 ・火鍋 ・粥 ・甜點
本套餐包含本店招牌菜，選用大分縣最優質的食材，如關竹莢魚、關鯖魚和河豚（視季節而定）。 ■□ 菜單 □■ ・開胃菜 ・海膽煎蛋捲 ・刺身 ・湯 ・烤製菜餚 ・燉煮菜餚 ・醋漬菜餚（薄片） ・米飯或蕎麥麵 ・水果套餐內容和菜餚數量可能因季節和食材供應情況而有所調整。 *我們接受以2200日圓為單位遞增的訂單，起訂量為6600日元，以滿足您的預算。請在訂單備註欄中註明您的預算和食材偏好。 *您可以加1650日圓將米或蕎麥麵換成4個壽司。
■□ 菜單 □■ ・開胃菜 ・海膽煎蛋捲 ・刺身 ・湯 ・烤製菜餚 ・燉煮菜餚 ・醋漬菜餚（切薄片） ・米飯或蕎麥麵 ・ *套餐菜色和數量可能因季節和水果供應情況而有所調整。 *我們接受從6,600日元起，以2,200日元為單位遞增的訂單，您可以根據預算選擇。請在訂單備註欄中填寫您的預算和所需食材。 *您可以加1,650日圓將米或蕎麥麵換成4個壽司。
■□ 菜單 □■ ・開胃菜 ・海膽煎蛋捲 ・刺身 ・湯 ・烤製菜餚 ・燉煮菜餚 ・醋漬菜餚（切薄片） ・米飯或蕎麥麵 ・ *套餐菜色和數量可能因季節和水果供應情況而有所調整。 *我們接受從6,600日元起，以2,200日元為單位遞增的訂單，您可以根據預算選擇。請在訂單備註欄中填寫您的預算和所需食材。 *您可以加1,650日圓將米或蕎麥麵換成4個壽司。
From 330 yen
April to July
April to July
May to December
July to November
October to March
For two servings or more
From 1100 yen
Available from July to November, price varies
From 300 yen
From 3000 yen
From 2000 yen
From April to July, starting at 5000 yen
From October to March, starting at 6000 yen
From 2000 yen
From 1800 yen
Honjozo sake with a sake meter value of +4 and acidity of 1.4, a dry and crisp authentic sake with a solid flavor.
Honjozo sake, Sake meter value +3.5, Acidity 1.4, with a refreshing aroma of Yoshino cedar and a crisp finish.
Honjozo Sake, Sake Meter Value -2.5, Acidity 1.2, a refined light umami and a sweet type that goes down smoothly.
Junmai brewing, Sake meter value +0, Acidity 1.6, a sake with a relaxed and rich umami flavor
Special Junmai (Namazume) Sake degree +5 Acidity 1.4 Brewed using traditional completely handmade full barrel pressing. You can enjoy the fresh aroma and flavor unique to namazume. Namazume is not available for general retail.
Junmai Daiginjo, Sake Meter Value +8, Acidity 1.6. It has a floral aroma typical of Daiginjo, but is finished with a very balanced quality, providing a clean aftertaste and depth as a food pairing sake.
Junmai Ginjo Sake, Sake Meter Value +3, Acidity 1.5. Suddenly appeared in 1999 from a small sake brewery in Fukushima, quickly becoming a topic of conversation among sake enthusiasts. A heartfelt creation by a young toji (master brewer). It has a lightness yet also a sharpness, with a deep and rich flavor.
Junmai sake with a sake meter value of +6 and acidity of 1.5. Traditionally steamed rice using a koshiki, koji made with wooden lids, and small-batch brewing with uncompromising traditional craftsmanship. When warmed, its charm increases even more.
Junmai Ginjo Sake, Sake Meter Value +15, Acidity 1.5. It beautifully brings out the sweetness of the rice amidst the dryness, with a sharp mouthfeel that makes it easy to drink. Despite being very dry, it is one of the few sakes that has umami. This is a heartfelt creation by a young and promising toji (brewer) who is currently gaining attention.
Special Junmai Unfiltered Nama Sake, Sake Meter Value +6, Acidity 1.9. A refreshing fruit aroma and crisp acidity with depth, crafted by a female toji, making it smooth on the palate and recommended as a food pairing sake.
Junmai Daiginjo, Sake degree +4, Acidity 1.1, with a polishing ratio of 23%, which is probably the highest polishing ratio in Japan. This sake is crafted not only for its surface-level deliciousness but also to reveal a deep and complex flavor with various expressions and charms. It is currently gaining attention not only in Japan but also in restaurants around the world.
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