Fujiwara (Shin-Sakae/Higashisakura/Izumi｜Japanese)

Fujiwara

ふじ原

・

ศูนย์ช่วยเหลือ

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

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

ร้านค้า

052-959-5513 (+81-52-959-5513)

หากคุณชอบร้านอาหารนี้ กรุณาสมัครสมาชิกโดยกดปุ่ม "เข้าสู่ระบบ / เข้าร่วม" จากนั้นคุณสามารถใช้บุ๊กมาร์กได้

เมนู

[Moriawase no Tsukuri ] Assorted creation where a variety of fresh seasonal fish at the start, height, and end of their seasons can be enjoyed

It is a dish with a generous assortment of 6~7 seafood varieties selected from local and nationwide sources. Fresh seafood from fishing ports such as Morozaki and Himakajima can be enjoyed. In the photographs are medium-fatty tuna, sawara (Japanese Spanish mackerel), tachiuo (hairtail), sayori (halfbeak), sakuradai (cherry anthias), and sumiika (Japanese spineless cuttlefish).

[Amadai (tilefish) steamed with young bamboo] where one can fully enjoy the hot and savory goodness

Steamed seasonal fish and chopped locally-grown "seaweed" are sprinkled with kudzu sauce to create a dish that overflows with flavor. The gently steamed amadai (tilefish) has a sublime texture. The bamboo shoots are also locally sourced and have a taste that is unique to the season.

Fluffy [two-toned eel broil] with firm-fleshed natural eel

Natural eels that weigh roughly 1kg are prepared in two ways: shirayaki (broiled eel without seasoning) and kabayaki (broiled eel dipped in soy-based sauce), making it the perfect dish for those who enjoy eel. Shirayaki (broiled eel without seasoning) is seasoned to taste with wasabi and salt. The firm and distinctive chewiness is delicious.

"Assorted platter" where you can enjoy fresh seasonal fish such as early season, peak season, and late season.

This dish is a luxurious assortment of 6 to 7 types of local fish and seafood selected from all over Japan. You can taste fresh seafood from fishing ports such as Shizaki and Himakajima. The photo shows medium fatty tuna, Spanish mackerel, hairtail, halfbeak, cherry snapper, and squid.

"Steamed young bamboo shoots of sweet snapper" where you can enjoy the fluffy flesh

This is a tasteful dish of steamed seasonal fish, pounded locally harvested "wakame" seaweed, and sprinkled on kudzu paste. The fluffy steamed tilefish has a blissful texture. The bamboo shoots are also locally produced, giving it a taste that can only be enjoyed in season.