| Conger eel dishes |
|
|
|
| ANAGO-OTSUKURI |
|
1,050 |
1,102 |
| |
conger eel sashimi |
| |
| SASHIMI |
|
| YUJIME |
| |
conger eel sashimi immersed
briefly in boiling water |
|
| YAKISHIMO |
| |
conger eel sashimi lightly
roasted |
|
| USUZUKURI |
| |
conger eel sashimi sliced
paper-thin |
| |
|
|
|
|
|
|
|
| OTSUKURI ZEMBU-MORI |
|
3,200 |
3,360 |
| |
platter of assorted conger eel
sashimi (sashimi, yujime, yakishimo, usuzukuri) |
| |
|
|
|
|
|
| ANAGO SHABU |
|
1,500 |
1,575 |
| |
conger eel quickcooked in boiling
broth |
| |
|
|
|
|
|
| IPPON-TEN |
|
1,200 |
1,260 |
| |
conger eel tempura (typical Japanese
deep-fried dish;
coated thinly with batter and fried crisply in plenty of oil,
and served with ten-tsuyu sauce seasoned with condiments) |
| |
|
|
|
|
|
| SHIRA-YAKI |
|
1,200 |
1,260 |
| |
conger eel grilled plain without
sauce |
| |
|
|
|
|
|
| FUNWARI-NI ANAGO |
|
900 |
945 |
| |
boiled conger eel in salty-sweet
broth with cucumber julienne |
| |
|
|
|
|
|
| CHIIZU TO OKOME NO HARUMAKI |
|
700 |
735 |
| |
spring rolls of rice dressed in
cheeze sauce, conger eel and perilla |
| |
|
|
|
|
|
| HONE SEMBEI |
|
450 |
472 |
| |
deep-fried conger eel bone without
batter |
| |
|
|
|
|
|
| BOU-ANAGO |
|
800 |
840 |
| |
grilled conger-shaped fish of crunchy
texture dried and chopped |
| |
|
|
|
|
|
| ICHIYA-BOSHI |
|
1,100 |
1,155 |
| |
grilled conger eel dried overnight |
| |
|
|
|
|
|
| SHUTOU-AE |
|
600 |
630 |
| |
conger eel sashimi dressed with
shuto (salted and fermented bonito and entrails) |
| |
|
|
|
|
|
| ANAGO NO SARADA |
|
980 |
1029 |
| |
conger eel salad dressed with kombu (edible kelp) and Balsamic vinegar |
| |
|
|
|
|
|
| ISHIYAKI-MESHI |
|
1,200 |
1,260 |
| |
rice in heated stone bowl with
conger eel, sauce, gochujan, etc. |
| |
|
|
|
|
|
| HAKARIME-ZUSHI |
1block |
250 |
262 |
| |
block-shaped sushi (boiled conger
eel with vinegared black sticky rice) *Minimum order is two pieces. |
| |
|
|
|
|
|
| OMIYAGE-ZUSHI |
|
1,200 |
1,260 |
| |
six pieces of block-shaped sushi (boiled conger eel with vinegared black sticky rice) for takeaway;
Your early order would be very much appreciated. |
| |
|
|
|
|
|
| |
|
|
|
| |
|
|
|
| Sashimi |
|
|
|
| SASHI-MORI |
small |
2,300 |
2,415 |
| |
today's platter of assorted sashimi |
| |
|
|
large |
3,600 |
3,780 |
| |
|
|
|
| |
|
|
|
| Broiled dishes |
|
|
|
| TORO ABURI-YAKI |
|
1,600 |
1,680 |
| |
broiled choice marbled tuna and
green onion with sweet miso on leaf |
| |
|
|
|
|
|
| HAKKINTON TSUKUNE SHICHIMI-YAKI |
|
850 |
892 |
| |
pork meatballs coated with salty-sweet
sauce and soft boiled egg |
| |
|
|
|
|
|
| GYUUNIKU TO NAGAIMO NO KUWAYAKI |
|
1,500 |
1,575 |
| |
broiled beef, yam and lotus root
dressed in grated radish and egg yolk |
| |
|
|
|
|
|
| AIGAMO DAKIMI AMI-YAKI |
|
950 |
997 |
| |
broiled duck breast dressed in
sesame mustard sauce |
| |
|
|
|
|
|
| NINNIKU MARU-YAKI |
|
600 |
630 |
|
|
|
|
| |
|
|
|
| |
|
|
|
| Hot dishes |
|
|
|
| HAKKINTON SANDANMI TO DAIKON NO YAWA-NI |
|
1,200 |
1,260 |
| |
simmered rib of pork in miso and
boiled radish in broth |
| |
|
|
|
|
|
| HAKKINTON MOTSU-NI |
|
700 |
735 |
| |
hot pot of stewed pork entrails
and vegetables |
| |
|
|
|
|
|
| |
|
|
|
| |
|
|
|
| Deep-fried dishes |
|
|
|
| WATARIGANI NO KARAAGE |
|
750 |
787 |
| |
deep-fried soft shell crab |
| |
|
|
|
|
|
| KINOKO TO SHUN-YASAI NO TEMPURA |
|
800 |
840 |
| |
assortment of seasonal vegetable
tempura |
| |
|
|
|
|
|
| |
|
|
|
| |
|
|
|
| Salads |
|
|
|
| ONSEN-TAMAGO SALAD |
|
700 |
735 |
| |
egg salad (soft-boiled egg, julienne,
lettuce, chicken, sesame, etc.) |
| |
|
|
|
|
|
| KANI-MISO SALAD |
|
980 |
1029 |
| |
salad of crabmeat and julienne
in crab-flavored sauce |
| |
|
|
|
|
|
| GORGONZOLA SALAD |
|
980 |
1029 |
| |
green salad and uncured ham with
blue cheese dressing |
| |
|
|
|
|
|
| |
|
|
|
| |
|
|
|
| Side dishes to be taken with alcoholic drinks |
|
|
|
| HOYA TO KONOWATA |
|
600 |
630 |
| |
sea squirt dressed with salted
entrails of trepang (sea cucumber) |
| |
|
|
|
|
|
| SANDO-ZUKE MOZUKU-SU |
|
600 |
630 |
| |
mozuku seaweed salad with vinegar
shoyu (soy sauce) dressing |
| |
|
|
|
|
|
| HOTARUIKA NO SUMI-TSUKURI |
|
600 |
630 |
| |
salted and fermented firefly squid
and intestines with sepia (squid ink) |
| |
|
|
|
|
|
| JUKUSEI KOUSHITSU CHIIZU-MORI |
|
1,200 |
1,260 |
| |
assortment of aged firm cheeses |
| |
|
|
|
|
|
| FOAGURA SAIKYOU-ZUKE |
|
980 |
1029 |
| |
French foie gras marinated in miso (soybean paste) |
| |
|
|
|
|
|
| YAKI USUAGE TO AONA |
|
600 |
630 |
| |
grilled slices of tofu deep-fried
and potherb dressed in soy sauce |
| |
|
|
|
|
|
| TEZUKURI KONNYAKU KARASHI-AE |
|
500 |
525 |
| |
konjak (jelly-like food made from
the starch of devil's tongue)
dressed in egg yolk and mustard sauce |
| |
|
|
|
|
|
| MARUTOKU EIHIRE |
|
600 |
630 |
|
|
|
|
| MAGURO TO AO-NEGI NO NUTA |
|
750 |
787 |
| |
lean tuna and green onion
dressed in mustard, vinegar and miso (soybean paste) |
| |
|
|
|
|
|
| TOUROKU OBORO-DOFU |
|
600 |
630 |
| |
choice smooth soft tofu (soy bean
curd) |
| |
|
|
|
|
|
| SUTAMINA NATTOU |
|
700 |
735 |
| |
natto (fermented soybeans) mixed
round with okra, yam
and takuan (yellow pickled radish) |
| |
|
|
|
|
|
| TEZUKURI MENTAIKO |
|
600 |
630 |
| |
cod roe mixed with salt and red
pepper |
| |
|
|
|
|
|
| OSHINKO SONO ICHI |
|
600 |
630 |
| |
Japanese-style pickled vegetables
No.1 |
| |
|
|
|
|
|
| OSHINKO SONO NI |
|
600 |
630 |
| |
Japanese-style pickled vegetables
No.2 |
| |
|
|
|
|
|
| |
|
|
|
| |
|
|
|
| Rice, noodles, egg custard |
|
|
|
| MINI-HITSUMABUSHI ANAGO |
|
1,000 |
1,050 |
| |
simmered conger eel cut in rectangles
on rice in wooden container |
| |
|
|
|
|
|
| OCHAZUKE |
|
600 |
630 |
| |
rice poured hot broth in bowl
topped with nori (laver) or ume (pickled Japanese plum) |
| |
|
|
|
|
|
| KANI TO TAMAGO NO ZOUSUI |
|
750 |
787 |
| |
rice porridge with crabmeat and
egg |
| |
|
|
|
|
|
| JUKUSEI YUBAMEN UDON |
|
700 |
735 |
| |
wheat-based noodles added yuba
(soy milk skin),
and served on zaru (sieve-like bamboo tray) |
| |
|
|
|
|
|
| KEIRAN JITATE-WAN |
|
350 |
367 |
| |
soft egg custard with chicken (not
sweet, served hot) |
| |
|
|
|
|
|
| OMIYAGE-ZUSHI |
|
1,200 |
1,260 |
| |
six pieces of block-shaped sushi (boiled conger eel
with vinegared black sticky rice) for takeaway;
Your early order would be very much appreciated. |
| |
|
|
|
|
|
| |
|
|
|
| |
|
|
|
| Sweets |
|
|
|
| GOMA-AISU |
|
500 |
525 |
| |
sesame ice cream (white or black) |
| |
|
|
|
|
|
| KUZUKIRI |
|
500 |
525 |
| |
arrowroot starch vermicelli with
sweet brown sugar syrup |
| |
|
|
|
|
|
| NURE AMA-NATTO |
|
400 |
420 |
|
|
|
|
