Yadori Sanyousou
宿居 三養荘
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
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 |
ที่พักอันมีประวัติศาสตร์ที่ดำเนินการโดยเรียวกังในทังโกะ
จุดแนะนำ
คะแนน
รีวิว
รูปภาพ
เมนู
Appetizer, sashimi, seasonal donabe rice, pickles, red miso soup
Two types of side dishes, seafood bowl, pickles, red miso soup
Appetizer, Anago Rice, Special Dashi Rolled Omelette, Red Miso Soup, Pickles
Special Katsu Hayashi Rice, salad
A bento box filled with seasonal local ingredients, local mozuku seaweed chawanmushi, seasonal rice, miso soup, and pickles.
(Kumamoto Prefecture) Ingredients: Rice, Rice Koji Alcohol 25 degrees. Focused on rice, using carefully selected delicious rice. The water is made with pure, clear water from the Hitoyoshi basin, rich in minerals. The rich aroma and refreshing taste are truly a gift from nature. It features a fruity and elegant rice aroma with a light mouthfeel, making it delicious without becoming tiresome.
(Oita Prefecture) Ingredients: Barley, Barley Koji Alcohol 25 degrees. Made using 100% carefully selected barley and natural water, produced with a vacuum distillation machine, this product boasts a fragrant aroma and a smooth texture.
(Kyotango City) Ingredients: Sweet potato, rice koji Alcohol 25 degrees. This dry and flavorful sweet potato shochu is created by blending the original sake made from the local specialty 'Naruto Kintoki' in the northern part of Kyoto Prefecture, specifically in the Tango region, which is carefully crafted by the brewers using both atmospheric and vacuum distillation methods. It is recommended to enjoy it on the rocks or with water.
Lemon, plum, lime, Calpis each
Each
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