คัปโปะ ฮาคุทากะ (นางาเระกาวะ/ยาเงมโบริ｜ภาษาญี่ปุ่น)

คัปโปะ ฮาคุทากะ

割烹白鷹

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ศูนย์ช่วยเหลือ

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

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

ร้านค้า

082-241-0927 (+81-82-241-0927)

ทำการจอง

หากคุณชอบร้านอาหารนี้ กรุณาสมัครสมาชิกโดยกดปุ่ม "เข้าสู่ระบบ / เข้าร่วม" จากนั้นคุณสามารถใช้บุ๊กมาร์กได้

เมนู

[Sashimi Sampler] Enjoy incredibly fresh seafood from the Setouchi area.

[Assorted Sashimi] of the day was sea bream, garfish, and Yonakigai (sea snail) from the Seto Inrand Sea. Garfish is lightly marinated with kelp to firm its meat and bring out original savory taste. Yonakigai is popular in Hiroshima with its nice and crunchy texture.

[Boiled Spring Vegetables] Includes 10 different kinds of vegetables and mountain vegetables.

More than 10 kinds of vegetables and mountain vegetables such as rape flower, Haruko shiitake mushroom, day lily, Fatsia sprout, Ostrich fern, and lily bulb are served. Also enjoy its appearance with the sense of spring. Bonito broth is used for a mild flavor.

[Rice with Sea Urchin] Rice topped with sea urchin from Suo Oshima, an island in the Seto Inland Sea.

Purple sea urchin, a specialty of Suo Oshima tops this simple rice bowl. Fresh yolk is also on it with soy sauce, so mix well before eating. In summer, we use red sea urchin as it becomes sweeter.

"Assorted Sashimi" where you can enjoy super fresh seafood from Setouchi

The assortment on this day included three items, sea bream, halfbeak, and night-crying shellfish, all from the Seto Inland Sea. The halfbeak was lightly cured with kombu seaweed to firm up the flesh and bring out its flavor. The night-crying shellfish, which is popular in Hiroshima, has a delicious crunchy texture.

"Spring Ohitashi" where you can enjoy 10 kinds of wild and mountain produce

More than 10 kinds of wild and mountain produce, such as rape blossoms, shiitake mushrooms, daylilies, taros, bracken sprouts, and lily roots, are used to create a spring-like dish. The bonito broth gently brings the flavor together.

"Sea urchin rice" topped with sea urchin from Suo-Oshima, an island in the Seto Inland Sea

A simple bowl of rice topped with purple sea urchin, a specialty of Suo-Oshima. Egg yolk is placed on top of rice drizzled in soy sauce, and the dish is stirred well before enjoying. In summer, red sea urchin, which is sweeter, is used.