旬のお造り盛り合せ
Assorted sashimi
本鮪大とろお造り(大間)
Very fatty bluefin tuna sashimi
鮪お造り(近海)
Bluefin tuna sashimi
さざえお造り(尾鷲)
Horned turban sashimi
あおりいかお造り (若狭)
Squid sashimi
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Ingredients:
Squid
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Cooking:
Raw
生うにお造り(根室)
Raw sea urchin
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Ingredients:
Sea urchin
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Cooking:
Raw
車海老おどり(三河)
Live Japanese tiger prawn sashimi
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Ingredients:
Japanese tiger prawn
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Cooking:
Raw
たいらぎお造り(三河)
Scallop sashimi
Raw scallop meat served with soy sauce.
本みる貝お造り(師崎)
Geoduck sashimi
Raw geoduck served with soy sauce.
鯖きずし(若狭)
Japanese pickled mackerel sashimi
Raw Japanese mackerel soaked in vinegar and served cut into thin slices.
伊勢海老活造り(志摩)
Live spiny lobster sashimi
Live spiny lobster cut into 1cm slices and served along with the head and tail on a platter.
車海老塩焼(三河)
Other grilled fish
たいらぎ炙り焼(師崎)
Grilled shellfish
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Ingredients:
Shellfish
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Cooking:
Bake/Roast
本みる貝炙り焼(師崎)
Grilled shellfish
あわび炭焼(志摩)
Grilled live abalone
さざえ壷焼(尾鷲)
Grilled turban shell
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Ingredients:
Turban shell
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Flavor:
Sake(Japanese rice wine)
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Cooking:
Bake/Roast
旬の天麩羅盛合せ
Assorted tempura
Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried.
車海老天麩羅(三河)
Shrimp tempura
Shrimp coated in flour batter and deep fried in oil.
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Ingredients:
Shrimp
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Cooking:
Deep-fry
魚沼産コシヒカリの釜炊き御飯(津南)
Kamataki Gohan (rice in a metal pot)
A dish made by cooking rice and other ingredients in an earthenware kettle (kama).
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Ingredients:
Rice
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Cooking:
Steam
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Ingredients:
Rice
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Flavor:
Vinegar
旬のにぎり寿司盛合せ
Assorted nigiri sushi
Platter of various kinds of sushi, each piece made by placing the ingredients on top of hand-pressed vinegared rice.
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Ingredients:
Vinegared rice
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Flavor:
Vinegar
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)