Kawaume

川うめ

・

ศูนย์ช่วยเหลือ

แผนกช่วยเหลือของ Savor Japan สามารถช่วยเหลือนักท่องเที่ยวชาวต่างชาติที่พูดภาษาอังกฤษในญี่ปุ่นในการสื่อสารกับร้านอาหารและทำการจองได้ระหว่างเวลา 09.00 น. ถึง 21.00 น. (ตามเวลาประเทศญี่ปุ่น นี่ไม่ใช่หมายเลขโทรศัพท์ฟรี)

050-2030-4678 (+81-50-2030-4678)

ร้านค้า

0599-55-0007 (+81-599-55-0007)

ทำการจอง

หากคุณชอบร้านอาหารนี้ กรุณาสมัครสมาชิกโดยกดปุ่ม "เข้าสู่ระบบ / เข้าร่วม" จากนั้นคุณสามารถใช้บุ๊กมาร์กได้

เมนู

Made according to a recipe developed by a fourth generation chef: "Kawaume Don (rice bowl dish) A"

This famous dish features rice topped with shredded nori (seaweed) and shiso leaf and arranged with thin strips of unagi no kabayaki ( char-broiled eel with sauce). That would be delicious enough, but adding the refreshing taste of wasabi soy sauce is the Kawaume way. Served with eel liver soup, tsukemono (Japanese pickled vegetables), and salad.

The taste of shirayaki (eel grilled without sauce) and deep fried lotus root: "Utempura"

Even among all the various choices of eel dishes, like kabayaki and shirayaki, this dish is highly recommended. The shirayaki tempura really illustrates the quality of the eel, while the deep fried lotus root proves to be exceptionally compatible with the eel.

Matoya oyster, a Shima specialty, done simply, done right: "Grilled Oyster"

Oysters from Matoya Bay, grilled simply. Loaded with ocean flavor and rich umami (pleasant savory taste), as one would expect from official Mie brand oysters. These plump oysters are finished simply with a squeeze of lemon. This is a special menu item, available only during the harvest period of November to March.

"U Tempura" where you can enjoy deep-fried white-grilled sardines and lotus root

Among the diverse lineup of eel dishes, including kabayaki and shirayaki, this is one of our recommended dishes. The shirayaki tempura speaks volumes about the quality of the eel, and the deep-fried lotus root also pairs perfectly with the eel.

"Kawaume-don A" made with an original recipe created by the fourth generation owner

This is a specialty dish of rice topped with chopped nori seaweed and shiso leaves and topped with thin strips of grilled eel. It is delicious as is, but it is also refreshing to add wasabi soy sauce. It comes with liver soup, pickles, and salad.

Mon. *Please excuse us if it is busy.

Pickled plums, ume rolls, ume soba, ume sashimi, arai, appetizers, kabayaki, chawanmushi, ume dengaku (white-grilled), liver soup, pickles, fruit. *A great course with a choice of chawanmushi, ume dengaku or white-grilled plums, perfect for gourmets like you.

Flowers *Please excuse us if it is crowded.

Shima's specialty, Matoya oysters, are simply served as "grilled oysters."

A simple grilled oyster made from Matoya oysters harvested in Matoya Bay. The rich aroma of the sea and the rich flavor are what you'd expect from a Mie brand certified oyster. Enjoy the plump flesh with a simple squeeze of lemon. This menu is only available from November to March during the harvest season.