시키노아지 오카다
四季の味 岡田 / Shiki no Aji Okada
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
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일본사용자 평가3.20(1건)리뷰
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This course meal is made with a variety of seasonal ingredients.
A course meal using seasonal ingredients in abundance. We offer a wide variety of course meals using seasonal ingredients for company banquets, business entertainment, and gatherings with friends...
A course meal using seasonal ingredients in abundance. We offer a wide variety of courses for company banquets, business entertainment, and gatherings with friends....
Served with yuzu pepper.
Soy sauce koji enhances the umami of the chicken.
Lasagna-style with grilled eggplant, seasoned miso, and melting cheese...
The umami component of tomatoes is glutamic acid, which is the same as that found in kombu, making it an excellent match for dashi. It can be served warm or cold.
Plus the deliciousness of cheese.
Please enjoy Shonan Miyaji pork with the aroma of burdock root.
This is an egg dish with seafood, Camembert cheese, and homemade tomato sauce.
This is a chawanmushi with seafood, Camembert cheese, and homemade tomato sauce. It will be steamed after we receive your order, so it will take some time.
This is our proud dish with an irresistible texture of shrimp. It's a bit different from those at other restaurants.
Deep-fried eggplant stuffed with shrimp paste.
The flavor of Miyaji pork harmonizes with the flavor of nori.
Tempura made with Western vegetables from the Saitama European Vegetable Research Association (commonly known as Yoro Ken). The flavor changes when heated, offering a different taste from the raw version.
The aroma and umami are different from regular maitake.
This is a tempura made by sandwiching white fish with plum paste and perilla leaves.
Please enjoy with red salt and lemon.
To bring out the 'refreshing taste with a hint of spiciness' of the watercress, we are committed to soil cultivation, using oyster shells from Lake Hamana as fertilizer in the soil. Please enjoy it with shirasu dressing.
This is a vegetable stick made with Western vegetables from the Saitama European Vegetable Research Association (commonly known as Yoro Ken). Please enjoy it with two types of sauces: homemade ground miso, soy sauce koji, and olive oil.
This is a rolled omelette with Hamana Lake watercress.
Inaniwa udon.
This is a rich-flavored ice cream made with beets from Yoroken.
Please consume on the same day.
With the belief that a certain degree of off-flavors falls within the range of umami, it is pressed more strongly than usual to enhance the flavor. As a result, it has a robust and rustic taste that allows the five flavors (sweet, spicy, astringent, bitter, sour) to be felt.
Tamane, a separate brand from Shuhou Brewery. It has a rich and thick umami flavor with a smooth finish, making it easy to drink and encouraging you to keep pouring more. This bottle is filled with the brewery's desire to offer delicious products at an affordable price.
The gentle fruity ginjo aroma is pleasant, and the soft richness unique to junmai brewing lingers as an aftertaste.
This is a fresh sake that is carefully bottled immediately from the nakagumi portion, which flows naturally without any pressure applied from the sake press. Since it is bottled without filtration or pasteurization, it contains a light amount of 'ori' (sediment).
A special junmai sake polished to 55% using Yamadanishiki rice from the top A district in Hyogo Prefecture. With the desire to create an easy-to-drink junmai sake, we aimed for a sake quality that can be enjoyed in any scene.
A Junmai Daiginjo made with 50% polished Yamadanishiki rice, using the entire amount. It is aged for one year at minus 5 degrees, resulting in a fragrant aroma and a rich, glossy flavor.
The dry body spreads a balanced umami component of acidity and amino acids in the mouth, while the refined finish from highly polished rice wraps up the aftertaste, pleasantly encouraging the next cup.
The sake rice is polished down to 60%, and it is fermented at low temperatures for a long time using 'Saitama Prefecture Yeast' to bring out its aroma. Enjoy the rich body and full-bodied flavor unique to junmai sake, along with a pleasant crispness. It can be served both warm and chilled.
A luxurious cider made with the brewing water from the sake brewery. Of course, it is non-alcoholic.
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