다시 와쇼쿠 후쿠모토
だし 和食 福もと / Dashi Washoku Fukumoto
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
육수와 식재료에こだわる 본격 일본식 레스토랑
평가
일본사용자 평가3.26(1건)리뷰
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・Sashimi…1,800 yen〜・Warm boiled with celery…890 yen・Grilled with salt…1,500 yen〜
・Tatsuta-age... 1200 yen ~ ・Shioyaki... 1500 yen ~
Kagoshima - Grilled Bamboo Shoot... 900 yen and up
Tempura of butterbur sprouts and cod roe, and wild celery sprouts... 890 yen and up. Thick shiitake mushrooms (fried, grilled with salt)... 690 yen and up.
First, please try ordering this. It is just the right amount for two people to share a little bit.
The natural sea bream, battered by the whirlpools of Naruto, has unmatched flavor and firmness.
It is an essential fish in the Setouchi region. In spring, the white roe and eggs are also exquisite.
A simple salt grilled dish that further concentrates the umami flavor. From 800 yen.
The sweetness and aroma of miso that enhances the flavor of the fish. And the slightly charred aroma is the best, a traditional Kyoto cooking method starting from 1,700 yen.
The meat has a firm elasticity, and the aroma, umami, and richness overflow with every bite.
I cut it in half, but it is a sufficient size for two people.
The flesh and fat are delicious, a classic dried fish
The egg has a strong yolk and contains nearly double the usual dashi, making it a dish that is top-notch in both appearance and taste.
The elegant aroma of Kyoto green onion is wonderful. In fact, it is Mr. Odajima's favorite way to eat it.
The spiciness of mentaiko is deliciously wrapped in eggs and dashi, creating a mellow flavor.
A dish that simply allows you to feel the deliciousness of eggs and dashi, like a clear soup.
The chef creates using seasonal ingredients, allowing you to discover new flavors.
A delicious and soothing flavor made with additive-free handmade miso using Uonuma rice and only bonito broth. It seeps in after drinking alcohol.
If you add it to rice and miso soup set, it's the strongest.
You can't stop, right? I understand...
Large grains with an amazing bean flavor, a carefully crafted natto.
The ultimate collaboration of Mr. Sakamoto's rice and Mr. Odajima's eggs. A bowl of bliss.
A cup to simply enjoy the umami of rice and dashi, and the aroma of roasted green tea.
Please enjoy by pouring hot dashi green tea over natural Naruto sea bream coated with sesame.
Spicy mentaiko and the sweetness of rice with a light dashi green tea.
Refreshing after a meal with seasonal ingredients <Topping> Sudachi Cello... +200 yen *This is an alcoholic beverage
※Limited to one person, but half-size orders are available. Almost all menu items are OK.
The pinnacle of fresh sake NO.6 from Akita Prefecture, its beautiful yet powerful flavor is the true essence of Yeast No.6.
A fresh sake from Shizuoka Prefecture, with a solid flavor and refreshing taste, presented in a vibrant new sake tokkuri.
A pure rice daiginjo from Gunma Prefecture, this spring-like bottle has a peach color, with the color coming from yeast that produces red. It has a lower alcohol content of 10 degrees and a sweet and sour, soft drinking experience.
A pure rice ginjo from Akita Prefecture, it has a firm flavor with a hint of acidity that evokes youth, and its umami unfolds over time in a tokuri.
Experience the rich flavor of unfiltered Nama Omachi from Saga Prefecture, a powerful Tokkuri that elegantly maximizes umami.
A fine sake from Niigata Prefecture with a rich flavor and aroma, yet not overly strong in aftertaste, making it a great match for any dish.
An exquisite sake filled with the sweetness and umami of rice, surrounded by a gorgeous aroma from long-term aging in Niigata Prefecture. The beauty of the aftertaste is the true essence of Midorikawa.
The image of rice shochu with a scent like pineapple from Saga Prefecture and a slightly sweet aftertaste reminiscent of sweet sake. Recommended with soda; can also be made stronger. ... +300 yen
A barley shochu made on Iki Island, the birthplace of barley shochu in Nagasaki Prefecture, using locally sourced ingredients. It has a gentle aroma and a sweetness from the rice koji. Recommended with water; it can also be made stronger. ... +300 yen
A strong sweet potato shochu that is traditionally brewed in a clay pot from Kagoshima Prefecture, yet has a pleasant finish. Recommended served on the rocks or with water, and can be made stronger. ... +300 yen
A barley shochu made with a focus on barley from Ehime Prefecture and Miyazaki Prefecture (naked barley). Its fragrant flavor is worth a sip. Additionally, a hot water mix that enhances the aroma is also recommended; it can be made stronger. ... +300 yen
Oolong High, Roasted Tea High
Rich flavor, a taste of crushed fruit, worthy of the name 'secret'. The standard way to enjoy it is mixed with soda, but it is also recommended to mix it with a little water or serve it on the rocks.
Rich flavor of apricot with a refreshing acidity and balanced taste, recommended with soda
A drink that captures the aroma of yuzu with a hint of sourness and bitterness. It is recommended to mix it with soda or water.
A drink reminiscent of high-quality, rich mandarin orange juice... Please be careful. It is recommended to mix with a little water or soda, or enjoy it on the rocks.
A recommended drink that captures the aroma, color, and acidity of Tokushima's sudachi.
Mars Whiskey
HOT/ICE
The displayed prices do not include tax. There are also alcoholic beverages not listed on the menu. If you let the owner or staff know the characteristics you want to match with this dish, such as dry, sweet, or refreshing, we will prepare the perfect drink for you.
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