เกี่ยวกับเว็บไซต์นี้

ค้นหาร้านอาหาร

การจอง ออนไลน์

แสดงเฉพาะการจองทันทีเท่านั้น

ภาษา

English
简体中文
繁體中文
한국어
Tiếng Việt
ภาษาไทย
Bahasa Indonesia
Japanese

Hibi Sakanazuki Toboku

日々魚数寄　東木

・

ศูนย์ช่วยเหลือ

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

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

ร้านค้า

076-224-4266 (+81-76-224-4266)

หากคุณชอบร้านอาหารนี้ กรุณาสมัครสมาชิกโดยกดปุ่ม "เข้าสู่ระบบ / เข้าร่วม" จากนั้นคุณสามารถใช้บุ๊กมาร์กได้

เมนู

[Rockfish wrapped in bamboo shoots] and grilled, where the fattiness of the rockfish is cleanly washed away with strawberries

Yuan yaki (a type of Japanese grill, where meat or fish is marinated, impaled on long skewers, and broiled over hot coals) of fatty rockfish and seasonal bamboo shoots garnished with kinome (leaf buds of Japanese pepper). The strawberries that accompany it are dressed in walnut sauce and go extraordinarily well with sake. The Kanazawa spring on a plate.

Specialty [sashimi] of primarily local produce

On that day, it was seared rockfish, marbled sole, yellowtail, sand shrimp, and sagoshi (Japanese Spanish mackerel) sashimi. The restaurant offers delicious Kanazawa seafood, all of which is sourced locally. The specialties of this restaurant include sagoshi (Japanese Spanish mackerel) served with egg yolk and soy sauce.

[Sea bream roe with log-grown shiitake mushrooms from Noto] a dish that is pleasant to both the eyes and stomach with its luxuriant hues

Spring cabbage and mugwort surinagashi (ground ingredients seasoned and mixed with broth) is combined with sea bream roe and log-grown shiitake mushrooms from Noto to create an excellent dish with spring-like aromas. The vividly beautiful food and tableware are characteristic of Chef Togi, who has studied extensively at a well-known restaurant.

"Nodoguro wrapped in bamboo shoots and grilled" where the fat of the Nodoguro is washed away by the strawberries

Fatty rosy seabass and fresh bamboo shoots are yuan-yaki and garnished with kinome leaf buds. The accompanying strawberries are covered in walnut sauce and are perfect as a snack with alcohol. A dish that brings you the spring of Kanazawa.

Our specialty "Otsukuri" made with local ingredients

On this day, the sashimi included scorpion fish, marbled flounder, yellowtail, white shrimp, and sea bass. All were locally sourced, proposing the delicious flavors of Kanazawa seafood. The sea bass was seasoned with egg yolk soy sauce, making it a specialty of the restaurant that is also carefully prepared.

"Tainoko and Noto log-grown shiitake mushrooms" are a delight to look at and enjoy with their vibrant colors.

A spring-scented masterpiece that combines spring cabbage and mugwort marinade with sea bream roe and Noto log-grown shiitake mushrooms. The colorful and visually stunning dishes and beautiful tableware are also one of the characteristics of Mr. Azumaya, who has trained at famous restaurants.