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位於Tamachi / Mita​的優質壽喜燒​餐廳

價位
地區
鄰近地區
評分最高
用餐選項
座位選擇
可及性

附近有3間餐廳可供訂位

しゃぶしゃぶ 尾がみ Shabu-Shabu Ogami餐廳的相片
1. しゃぶしゃぶ 尾がみ Shabu-Shabu Ogami
4.8
不同凡響(8)
價格：昂貴
• Sukiyaki • Ginza
We are a shabu-shabu specialty restaurant where you can enjoy seasonal ingredients.Enjoy to your heart's content seasonal ingredients only available now, such as seafood directly from Hokkaido fishermen, Kinka Pork and Yamagata Beef from "Hirata Farm" in Yamagata, and freshly picked vegetables from organic farmers.The counter seating is available only for omakase courses, in which the owner prepares all the dishes. In addition to seasonal seafood shabu-shabu and Japanese beef dishes, guests can enjoy shabu-shabu and sukiyaki made with duck, Kinka pork, Yamagata beef, and other ingredients.We also offer a shabu-shabu course that allows guests to enjoy shabu-shabu by themselves at a table, so please choose the dish that best suits your needs at any given time.We have a wide selection of sake and wine from various regions of Japan, so we hope you will find the sake of your choice.We have a pet salon on the first floor, and you can enter through a narrow passageway on the right side of the pet salon.If you get lost, please feel free to contact us at any time.Translated with www.DeepL.com/Translator (free version)
Kojimachi NADAMAN Fukuoka Bettei餐廳的相片
2. Kojimachi NADAMAN Fukuoka Bettei
(0)
價格：十分昂貴
• Sukiyaki • Kojimachi / Ichigaya
Kojimachi Nadaman Fukuoka Villa, a new regional antenna restaurant that serves as a base for disseminating the diverse attractions of Fukuoka Prefecture, with a focus on foodThe interior walls are decorated with Okawa Kumiko, Kurume Kasuri, and Hakata-ori fabrics, the tables and chairs are made of Japanese bead dyed Indian sandalwood produced in Fukuoka Prefecture, and the tatami mats in the private rooms are made of Kakegawa tatami,The space is also designed to convey the charm of Fukuoka Prefecture, and in the sales space, visitors can purchase NADAMAN gifts and products from the prefecture.In addition to Nadaman's traditional kaiseki cuisine using ingredients from Fukuoka Prefecture, the restaurant offers a variety of dishes that cannot be tasted at other Nadaman restaurants, such as gobo-ten udon noodles, udon sukiyaki, and fresh fish in sesame chazuke (green tea with sesame).Please enjoy Fukuoka Prefecture from the perspective of space and food.＊We may be able to accommodate you even if there is no available stock. Please contact the store directly by phone for inquiries.#なだ万 #Nadaman
すき焼ちんや 浅草本店餐廳的相片
3. すき焼ちんや 浅草本店
(0)
價格：昂貴
• Sukiyaki • Asakusa / Asakusabashi
Chinya was founded in 1880 as a restaurant in Asakusa, Tokyo. Since its opening, Chinya's sukiyaki has been dedicated to and explored, and is first served with meat covered with the aroma of Senju leek. Afterwards, the sukiyaki is enjoyed to its fullest in a slightly sweetened wariroshi sauce with "zakku", an ingredient we are particular about. The course offers an aperitif and appetisers that allow you to taste the four seasons, and we offer not only sukiyaki but also shabu-shabu courses.The restaurant's speciality, "suitable sashi meat" (trademark registered), refers to "moderately marbled meat" that is not excessively sashi. The fat of Wagyu female cattle fattened up to a sufficient age (30 months), with a grade 4 fat content and good fat melting, produces a 'Wagyu aroma' at the border between the sashi and the lean meat when heated. In addition to the aroma, the taste of the lean meat and the sweetness of the fat are well balanced, and by maturing the beef further, sukiyaki can be achieved without stomach upset and with a good aroma.We invite you to enjoy sukiyaki, one of Japan's most popular food cultures, at Asakusa for everyday meals, anniversaries, gatherings and other occasions.「ちんや」は、1880年（明治13年）に、東京・浅草の地に料理屋として創業。開店以来、こだわり、探求してきた「ちんや」のすき焼きは、最初に千住葱の香りをまとわせたお肉から召し上がっていただきます。その後は、食材にこだわった「ザク」と一緒に、少し甘めに仕上げた割り下で、すき焼きを存分にお楽しみいただきます。コースでは、季節ごとに四季を味わえる先附や前菜を提供、すき焼きだけでなく、しゃぶしゃぶのコースもご用意しております。また、こだわりの「適サシ肉」（商標登録済み）は、サシの入り方が過剰でない「適度な霜降肉」のこと。脂肪の量が４等級、脂肪の融け方が良い、充分な月齢（30か月）まで肥育した和牛のメス牛の脂は、加熱すると、サシと赤身の境界線から「和牛香」が発生します。その香りに加え、赤身の旨味と脂の甘味がバランスよく、さらに熟成させる事により胃もたれせず、そして香りも良いすき焼きを実現できます。是非、日頃のお食事、記念日、お集りなど、日本を代表する食文化「すき焼き」を浅草の地でお楽しみください。

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