DOCSLIB.ORG

Miyako Letter Tel.:201-933-9555, 212-564-4094 12/01/20 Highlighted Items for December Ramen Soup Base for HOTPOT!!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Miyako Letter Tel.:201-933-9555, 212-564-4094 12/01/20 Highlighted Items for December Ramen Soup Base for HOTPOT!! NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO.165 Miyako Letter Tel.:201-933-9555, 212-564-4094 12/01/20 Highlighted items for December Ramen soup base for HOTPOT!! SOMI PAITAN SOUP BASE This is an authentic tonkotsu ramen base made with YUZU SHIO SOUP BASE high-quality tonkotsu (pork) broth, vegetables and SOMI SHOYU SOUP BASE To make this soup base, Kubara Honke other ingredients. This creamy white soup base has This soy sauce based soup base is (known for their dashi products) a rich and deep flavor. It’s one of the best selling made with a high quality soy sauce, blended Yuzu citrus peels and fresh #64098 MAITAKE ORGANIC items to hotpot restaurants across the US. chicken and vegetables. This soup yuzu juice into their umami packed Shio 24/3.5oz #239392 NEW SOMI PAITAN RAMEN SOUP 6/1.8Lit. base simply needs to be mixed ramen soup base. Refreshing aroma of #60837 BUNA SHIMEJI ORGAN- with water and boiled for a quick Yuzu pairs well with ingredients such IC 24/3.5oz soy based hotpot soup. Soy based as chicken, white fish fillet, shellfish, #60842 BUNAPI (WHITE) 24/3.5oz SOMI SHANTAN SOUP BASE #33304 TOKYO NEGI avg. weight 0.5~0.8lbs. This is a liquid Chinese-style chicken and pork soup soup will go with ingredients such daikon radish, mushroom and any leaf stock. It can be diluted with water to use as a simple as chicken thigh, chicken meatballs, vegetables. Add fresh yuzu slices on top #33300 NAPPA (HAKUSAI) avg. weight 3.5lbs. soup base for Japanese hotpot such as Yosenabe thinly sliced pork, non-oily firm to add extra aroma and for a beautiful #33297 CABBAGE (LARGE) avg. weight 2.5lbs. or add Kimchi to make Kimchi hotpot. You can add white fish such as cod or snapper, presentation! #33297S CABBAGE (REG) avg. weight 1.6lbs. almost any kind of meat and vegetable since this and any types of shellfish. #22743 YUZU SHIO RAMEN SOUP #76906 F-SANGEN PORK BELLY SLICE 20/1lbs. soup stock will go well with anything! 6/1.8Lit. #76907 F-SANGEN PORK SHOULDER SLICE 20/1lbs. #20276 SOMI SHANTAN BASE(EX) 10/2.2lbs. #243511 NEW SOMI SHOYU RAMEN ​ #33295 YUZU PK USA 4-6PC/PK #73957 F-HAMACHI FILLET (6P) 1PC=ab 5.5lbs.(30-35lbs./cs.) SOUP 6/1.8Lit. Recommended items for December SANGENTON PORK BUTT END OF THE YEAR 20% OFF SALE The Sangenton pork, which is commonly We are running our annual end of the year sale up until December 30th. Don’t miss out on these fantastic consumed in Japan, is usually a crossbreed deals on knives, sharpening stones, kitchen items, tableware and more! Some Exclusions apply. of Large Yorkshire, Landrace, and Duroc. This Sangenton Pork is a cross between Landrace, Duroc, and Berkshire breeds. They are fed a special feed, and they are known for their smooth meat texture. Sangenton pork is regarded highly by professional cooks. #18227 F-3 WAY CROSSBLED PORK BUTT ab.20lbs./cs. #98183 MIZUWA 6.5-SUN MENBACHI BONELESS LAMB SHOULDER #98973 KINYO SABINAGASHI This lamb meat has been boned, rolled KUKURITE and packed in a tube shaped bag. Lamb #88544 A-GYUTO DAMASCUS 33LR pairs well with any seasoning from simple compound herb butter to more #96081 STNLS TEARDROP BARSPOON YUKIWA assertive flavors like red wine or even #94140 SHAPTON KNIFE SHARPENING SET (#500/2000/16000) curry. Boneless lamb shoulder makes an #96717 PLASTIC SUSHIMAKI SUDARE/BEIGE LG #96072 JAPANESE COBBLER SHAKER YUKIWA 500ml. excellent roast and is also wonderful when #93535 YAKUMI IRE 4-KO STAINLESS braised or barbecued. #914991 GYUTO IKKAKU DONRYU 21cm #18226 F-BONELESS LAMB SHOULDER ab.30lbs./cs. Manhattan Store 711 3rd Ave. (45th St. btw 2 & 3rd Ave.) 212-661-3333 #93368 FSR SOFT MANAITA WOODCORE 80x35x2.5h Shop @ www.mtckitchen.com Online inquiries : 201-806-1827 US PRIME BEEF CHUCK ROLL This large primal cut comes from between APERITIF/ DESSERT SAKE SELECTION Sake of December the ribs and backbone. Contains a mix of tender and somewhat tough muscles. NANBU BIJIN ALL KOJI NY, NJ PRICE This large primal comes from the shoulder Usually, sake is made from 80% steamed sake rice and 20% HAKKAISAN KIJOSHU area and yields cuts known for their rich, Koji rice, but this sake, “All Koji” is made from 100% Koji rice. Kijoshu is an elegant and beefy flavor. Ideal for slow-cooking as well Enjoy the very luxurious Koji rice sweetness and velvety luxurious sake that is as more tender, grill-ready cuts such as the Flat texture! created by replacing some Iron Steak. #1991 NANBU BIJIN ALL KOJI JM 12/500ml. of the water used during the #70568 F-US PRIME BEEF ab.20 lbs/cs. NANBU BIJIN NO SUGAR UMESHU fermentation period with Nanbu Bijin Umeshu infuses only Ume plums into their finished sake. This lends a US WAGYU BEEF CHUCK ROLL one-of-a-kind “all koji” Junmai Sake. Sugar is not needed, rich and lightly sweet taste This large chuck roll is F1 US wagyu, means since plums and koji rice are naturally sweet. This sake has to this sake. it’s a crossbreed of full blood Wagyu and an attractive rose pour and high acidity. #2983 HAKKAISAN KIJOSHU Angus from USA. Though not as intensely #4126 NO SUGAR ADDED UMESHU, NANBU BIJIN 12/720ml. 12/300ml. fatty as A5 pure Kobe or Miyazaki beef, it has the best of both worlds: rich, beefy AMABUKI KYOTO grass-fed flavor but with the marbling KATSUYAMA JUNMAI GINJO “LEI” MATCHA YUZU SAKE you’d expect from grain-finished. A fruity aroma and rich taste evoking Japanese fine musk melon, along with umami and its accompanying sweetness, Both tart and refreshing, this #70567 F-US WAGYU CHUCK ab.23lbs./cs. unique Matcha liqueur (with make for a very drinkable sake. While ideal for those new to a hint of yuzu!) is a made sake, the rich flavor also makes it well suited as an aperitif. with pure Junmai sake, fine US BEEF INSIDE ROUND #7582 KATSUYAMA “LEI” JG 12/720ml. Kyoto matcha powder and This cut comes from the inside of the rear the aromatic subterranian leg and is very lean. It can be fabricated into KATSUYAMA JUNMAI DAIGINJO “GEN” A sake reminiscent of pourriture noble (noble rot) wines waters of Mount Sefuri steaks, which benefit from tenderization or like Sauternes, Gen is best enjoyed in the same situations located between Sage and marination, but is commonly roasted and as such wines. It works as a dessert wine or after-dinner Fukuoka prefectures. sliced for Roast Beef. drink, while showing good affinity with foods with cheese. #10 AMABUKI KYOTO MATCHA YUZU #70569 F-BEEF INSIDE ROUND ab.25 lbs./cs #19251 KATSUYAMA “GEN” JDG 6/500ml. SAKE 12/720ml. Recipe THE HONEY & MILK SCB Nigori Silky Mild New Items Gluten Free NO SUGAR PANCAKE MIX New This hot drink recipe with Nigori Sake is Sho Chiku Bai’s Silky-Mild This gluten free pancake mix from Japan is made with 4 perfect for a cold winter night! You can use Nigori has fruity aromas and simple ingredients; rice flour, soy bean flour, salt and baking Japanese brown sugar known as “kuromitsu” flavors of ripe banana, vanilla, powder (aluminum free). As a result, the pancake mix instead of honey or add a pinch of grated melon, strawberry, and creamy formed a moist dough, which is unique to rice flour only ginger to make it more unique and flavorful! sweet rice custard. 15% ABV when mixed with egg and milk (can be substituted with soy #8760 750-SCB NIGORI SAKE milk too). This pancake mix contains no sugar, so it’s perfect Ingredients (1 cup) 12/750ML for creating your own recipes, since you can control the •Nigori Sake 4 oz. sweetness! •Honey ½ oz. Kikusui Perfect Snow #52150 GF NO SUGAR PANCAKE MIX 12/200g •Cinnamon (optional) A mouthful of Japan’s #1 selling New （Powder or stick） Nigorizake “Perfect Snow” has Gluten Free SOY & RICE FLOUR PANCAKE MIX 1. Warm up 4oz SCB Nigori Sake in a water a flowery, full body, a crisp and This gluten free pancake mix from Japan is made with 5 bath, or in a microwave for around 40-50 dynamic sweetness, and the simple ingredients; rice flour, soy bean flour, sugar and seconds (should not exceed 131 degrees F) delectable aftertaste of steamed baking powder (aluminum free). Soy flour is one of the best rice from the coarsely filtered sources of plant-based proteins and it gives this pancake a 2. Dissolve 1 tbsp of honey (or more, to taste) rice mash particles. 21% ABV light nutty flavor. Try using this item to make healthy and 3. Garnish with cinnamon stick or an optional #10201​ ​720-KIKUSUI ​PERFECT ​ fluffy pancakes or muffins! #52151 GF SOY AND RICE FLOUR ​ dusting of cinnamon on top. SNOW NIGORI 12/720ml. PANCAKE 12/200g .
Load more

Recommended publications
  • View Dining Menu
    STARTERS & SALADS Miso Soup miso dashi broth, tofu, seaweed, scallion, enoki mushroom Cucumber Salad hearts of palm, heirloom tomatoes, charred avocado, avocado oil, amazu dressing, sesame seeds Sweet Gem Kusa Nori Salad tosaka, wakame, hiyashi, hijiki, gem lettuce, endive, frisée, kaiware, kusa dressing Edamame choice of yuzu sea salt, shoyu salt or spicy umami topping Shishito sudachi avocado oil emulsion, maldon salt CHILLED & HOT SOCIAL SHARES Shigoku Oysters* half dozen shigoku oysters, shiso sakura shoyu mignonette, kusa cocktail sauce, gold flake Blue Fin Tuna Tartare* sudachi edamame avocado mousseline, umai ponzu, tapioca crackers, micro nori mix, micro radish Kanpachi Carpaccio* grapes, watermelon radish, auspicious ponzu, borage, micro shiso, shiso oil, ika tuile Yuzu King Salmon Sashimi* ikura, myoga, kaiware, sea micros, yuzu emulsion, crispy salmon chip Scallop Crudo* yuzu apples, truffle nuance, jalepeño, kyuri radish rose Agedashi Tofu brick dough wrapped tofu, oba leaf, ginger oroshi, tokyo scallion, gobo root umeboshi, ito togarashi threads, tsuyu broth Vegetable Tempura kabocha squash, okinawa sweet potato, asparagus, baby carrot, sweet onion, maitake mushroom, baby corn, shiso leaf, tentsuyu Shrimp Tempura crispy rice crusted shrimp tempura, wasabi honey aioli, kabosu fluid gel, infused tobiko, micro cilantro Jidori Chicken Karaage jidori chicken, auspicious shoyu, house made oshinko, scallion grass *Consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of a food borne illness
    [Show full text]
  • Goma Do-Fu(Sesame Tofu) Steamed Veggie with Vinegar Miso Sauce
    Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #1 ごま豆腐 Goma do-fu(sesame tofu) -This is one of the best known “shoujin ryouri” dishes which developed in Buddhist monasteries in Japan. INGREDIENTS: 2 tsp. Sesame paste 2 tsp. Kudzu starch 70ml. Water A pinch Salt A little Wasabi A little Soy sauce DIRECTIONS: 1. Mix kudzu starch and water, then pour it to sesame paste little by little and mix until completely smooth. 2. Heat the mixture over medium low and stir constantly as it thickens. 3. When it becomes elastic, take off the heat and pour into a mold and cold with ice water. 4. When solidified, serve with soy sause and wasabi. KAISEKI Class #2 野菜の酢味噌和え Steamed veggie with vinegar miso sauce -This sauce can go great with salads, simply steamed vegetables, and even cooked meat or seafood. INGREDIENTS: 30g Seasonal vegetable 1/2 tsp. Miso 1/2 tsp. Sugar 1/2 tsp. Vinegar 1/2 tsp. Mayonnaise DIRECTIONS: 1. Mix miso, sugar, vinegar and mayonnaise to make sauce. 2. Arrange steamed vegetables nicely, and put the sauce over them. Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #3 だし巻玉子 Rolled egg -This egg dish loved by everyone from children to adults in Japan. INGREDIENTS: 1 Egg 1 tbsp. Dashi 1/4 tsp. Light soy sauce 15g Daikon reddish DIRECTIONS: 1. Whisk the egg well, then add dashi and light soy sauce to it 2. Pour enough egg mixture into the oiled heated pan to cover its surface then roll down the half cooked egg from the back to the front (if you find bubbles in egg, break it by chopsticks) 3.
    [Show full text]
  • Satsuki Cucumber & Daikon Pickles Peas & Spring
    SATSUKI BY KOYA LONDON CUCUMBER & DAIKON PICKLES PEAS & SPRING VEGETABLES PEA MISO, ONSEN TAMAGO ‘NANBANZUKE’ SARDINES FENNEL AND CITRUS BRINE BRAISED BEEF BRISKET UDON MUSTARD GREEN & WILD GARLIC OIL MOCHI POPCORN WITH KINAKO KUROMITSU AND RHUBARB Satsuki by Koya Udon Braised beef brisket udon sits at the heart of this vibrant menu of Japanese dishes. 1. There are three stages to cooking udon : boiling, cooling and warming. 2. To boil, fill a large saucepan almost to the brim with 3-4 litres of unsalted water. Once boiling, gently shake and pull the udon noodles to separate them and lower 35 minutes Give the instructions a read through to familiarise into the water for 15 minutes. Add a dash of cold water if it looks likely to bubble over. yourself with the process before you start. Serves 2 3. In the meantime, set a full kettle on to boil. You will use this to warm the udon later. Sharing starters 4. Separately, empty the dashi into a small saucepan. Add the beef In the Box Preheat grill to 220°C or the highest heat. and mustard greens , bring to the boil, then turn the heat to low. Fried sardines 1. Place the fried sardines on a baking tray 5. When the 15 minute timer is up, drain the udon. Fill the Fennel & same pot back up with cold water and return the noodles onion escabeche and warm under the grill for 5 minutes. to cool them. Pea miso 2. Set a saucepan over a medium heat and Onsen tamago add the escabeche .
    [Show full text]
  • メニュー Menu 菜单 Price/价格 (Tax Included/含税)
    メニュー Menu 菜单 Price/价格 (tax included/含税) 【ランチメニュー（11時30分～14時30分）】 【Lunch menu（11:30~14:30）】 【午餐菜单（11点30分～14点30分）】 ○○○“○○○” 弁当 “○○○” Bento ○○○“○○○”便当 （旬の野菜を使った家庭料理） （Home cooked seasonal vegetables） （使用时令蔬菜的家庭料理）附带咖啡或红茶、甜点 コーヒー or 紅茶、デザート付 1,160 Coffee or Black Tea, dessert included ※数量有限，售完即止 ※なくなり次第終了させていただきます ※The service will end when all is gone. きのこと野菜のカレーライスランチセット Mushroom and vegetable curry rice lunch set 䢆菇与蔬菜的咖喱饭套餐 ドリンク、サラダ、デザート付き 1,050 Drink, salad, dessert included 附带饮品、沙拉、甜品 お雑煮“OZONI”ランチセット “OZONI” lunch set 日式年䊏汤“OZONI”套餐 ごはん、おかず一品、ドリンク、デザート付 Rice, one side dish, drink, and dessert 附带米饭、一份小菜、饮品、甜品 included 什么是日式年䊏汤？ お雑煮とは・・・ What is Ozoni? 日本正月时吃的传统乡土料理。 お正月に食べる日本の伝統的な郷土料理です。 It is a traditional local Japanese dish eaten 加有蔬菜以及年䊏的汤。材料根据所在的日本不同区域而各 on New Year's Day. 不相同。香川县的年䊏汤在日本也是属于非常独特的一，使用加入了红 中に野菜やお餅が入ったスープです。材料は日本 豆 的年 It is a soup dish with vegetables and Mochi 馅 䊏。 900 在日本只有在此处可以品尝到的味道，请享受白味噌的咸味 の各地域によって様々です。香川県のお雑煮は rice cakes. The ingredients vary from region 和红豆年䊏的甜味调和后的味道！ 日本の中でも特にユニークで、アンコ入りのお to region in Japan. Ozoni in Kagawa 餅を使います。 prefecture is especially unique in Japan, and we use rice cake with red bean paste inside. 日本でココだけでしか味わえない、白味噌の塩 Enjoy the harmony of salty taste of white 味とアンコ餅の甘みのハーモニーをお楽しみく miso and sweetness of red bean paste-mochi, ださい！ which can only be enjoyed here in Japan! 【フード】 【Meal】 【食物】 おにぎりセット Onigiri Rice Ball set 饭团套餐 おかず一品、みそ汁付 One side dish, miso soup included 附带小菜一份，味噌汤 きのこと野菜のカレー Mushroom and Vegetable Curry 䢆菇与蔬菜的咖喱 820 【スイーツ】 【Sweets】 【甜品】 ぜんざい（焼きもち + 小豆で作られた甘い汁） Zenzai
    [Show full text]
  • Tonkotsu Ramen with Kakuni Chashu $9.00 Spicy Miso Yaki Udon $9.50 Chicken Katsu with Spicy Tartar Sauce $7.50 BBQ Beef Sushi Ro
    Tonkotsu Ramen with Kakuni Chashu $9.00 Upgrade to DOUBLE CHASHU +$4 Rich pork bone broth with ramen noodles. Topped with Kakuni Chashu, boiled egg, chopped green onions and red bell peppers, and a dash of sesame seeds. Served with crunchy garlic oil on the side. Spicy Miso Yaki Udon $9.50 Zero Spicy Super Krazy +$0 +$0 +$0.25 +$0.50 Select Spiciness Thick udon noodles stir-fried in our special spicy miso sauce. Includes sliced mushrooms, onions, broccoli, shredded cabbage, chopped red bell peppers and green onions. Topped with bonito flakes and a dash of sesame seeds. Chicken Katsu with Spicy Tartar Sauce $7.50 A crispy fried chicken cutlet topped with spicy tartar sauce with chopped boiled eggs. Serve on a bed of spicy shredded cabbage salad. BBQ Beef Sushi Roll $9.00 Grilled Bistro Hanger Steak in Miso marinade rolled up with mixed greens, red bell peppers, and mayo. Wrapped with white rice and nori seaweed. Served with hot & spicy sauce on the side. Fried Chicken Karaage Sushi Roll $8.00 Fried Chicken Karaage rolled up with cucumbers, red bell peppers, and wasabi mayo. Wrapped with white rice and nori seaweed. Served with a dab of wasabi on the side. Gyu-Kaku Mochi-Boba with Brown Sugar Milk *Contains soybeans and dairy *Please ask a server for availability $6.50 Delicious chewy mochi with Kuromitsu, a Japanese brown sugar syrup, and milk on ice is a sweet and refreshing treat! Only at participating Gyu-Kaku Japanese BBQ locations. Item and pricing may vary by location. Other restrictions may apply.
    [Show full text]
  • Nobu-Moscow-Dinner-Menu.Pdf
    NOBU MOSCOW (price in RUB) NOBU STYLE TACOS (2 pcs) Kobe Chili Ponzu 500 Lobster or Crab Wasabi Aioli 750 / 450 Chicken Anticucho 200 Tuna Dry Miso 450 Salmon Hot Miso 300 Shrimp and Avocado Ceviche 400 SIGNATURE COLD DISHES Yellowtail Sashimi with Jalapeno 1300 Whitefish Sashimi with Dry Miso 1300 Tuna Tataki with Tosazu or Salsa 1350 Beef Tataki 1350 Beef Dry Miso Black Truffle 1650 Toro Jalapeno 3500 Japanese Oyster Nobu Style with Choice of Sauce (1 pc) 750 Shiromi Usuzukuri (Whitefish) 1100 Toro Uni Truffle 6800 Salmon Truffle Sashimi 1500 Chu Toro Nasu 2000 Salmon Tataki Karashi Su Miso / Jalapeno Dressing 1100 Uni Shooter (1 shot) 2000 SIGNATURE APPETIZERS Black Cod Butter Lettuce 1600 Japanese Premium Edamame / Spicy Edamame 700 /750 Nobu Vegetable Hand Roll with Sesame Dressing 350 Hot Miso Chips Tuna and Scallops (4 pcs) 700 Crispy Rice with Spicy Tuna / Salmon / Crab 750 Foie Gras Karashi Su Miso / Yuzu Chutney 950 Gyoza Kobe with Foie Gras 1250 Umami Grilled Chicken Wings 350 Seared Scallops with Wasabi Salsa and Truffle Ponzu 1450 NEW STYLE SASHIMI TARTAR WITH CAVIAR Salmon 1000 Toro 2500 Beef 1200 Salmon 950 Japanese Oyster (1 pc) 750 Yellowtail 1500 Whitefish 1200 Scallop 1300 Kobe (50 gr or 100 gr) 3800 / 6800 Lobster 4600 TIRADITO CEVICHE Whitefish 1200 Tomato 400 Scallop 1300 Mixed Seafood and Mango 1350 Shima Aji 1950 Crab Avocado 1500 Salmon 1100 Lobster and Quinoa 2500 SIGNATURE SALADS Can be added to any salad: Lobster 4500 King Crab Leg 3250 Shrimp 1100 Crab 1200 Field Green Salad with Spicy Lemon Dressing 600 Spinach
    [Show full text]
  • Dinner Cold Appetizers Salads Hot Appetizers Soup Entrees Sides Dessert
    Dinner cold appetizers tuna tacos* avocado, spicy aïoli, cilantro 15. hamachi tacos* avocado, yuzu kosho, lime 15. tuna pizza* anchovy aïoli, olives, jalapeño 20. wagyu beef carpaccio* yuzu soy, ginger, sweet garlic 24. whitefish carpaccio* hot oil, mitsuba 18. salads mixed green salad, shaved bonito, kabosu vinaigrette 14. tempura calamari salad, quinoa two ways, white miso dressing 18. hot appetizers edamame, maldon sea salt 11. sticky ribs, spicy tamarind glaze 16. rock shrimp tempura, spicy kochujang sauce, wasabi aioli 21. pork gyoza, garlic chives, tomato, bacon foam 17. kakuni, ten-hour pork belly, rice congee, soy-scallion jus 17. grilled kama, daikon, lemon 17. soup tofu miso, white miso broth, silken tofu 13. entrees seared halibut, thai coconut curry, mussels, bell pepper relish 36. angry chicken, marinated Mary’s organic half chicken, roasted peppers 33. braised black cod, ginger-soy reduction 36. morimoto ‘pork chop and applesauce’ SRF kurobuta, kimchee, bacon, ginger apple puree 36. 12 ounce black label striploin, steak sauce 68. sides blistered shishito peppers, ponzu sauce 12. duck fat french fries, house bbq sauce 12. duck confit fried rice, fried duck egg, garlic, basil 12. crispy brussel sprouts, sweet soy, dates, fresno pepper 10. dessert s’more, kuromitsu graham, smoked soy chocolate mousse, toasted marshmallow 14. lime white chocolate ganache, coconut foam, mango sorbet, yuzu tapioca pearls 12. matcha cake, local strawberries, guava strawberry sorbet 14. *warning: consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase the risk of food borne related illness. Dinner sushi / sashimi oh-toro / fatty tuna* 16. chu-toro / medium fatty tuna* 14.
    [Show full text]
  • 26 Kinoshita Chaen Geku-Mae Branch 28 Mother Fruit 25 Ise Mametoku 27 Cafe De Bon Vivant
    Geku and Urban Area P. 32 Geku and Urban Area P. 32 25 Ise Mametoku 27 Cafe de Bon Vivant 和 発送 洋 席有 P有 発送 Tetora Ise Fuku Mame Mix is a sampler Financier with Powdered Rendaijigaki of beans with 8 different flavors such as Leaves is a financier (small French lobster and Ise tea.You can enjoy different cake) made with leaves of Rendaijigaki flavors little by little until you eat it up. (Japanese persimmons grown only in Ise City) and fermented butter. ☎0596-28-2860 1-1-29 Iwabuchi ☎0596-23-7170 営 9:00－16:00 Tetora Ise Fuku Mame Mix（1,296 yen for 20 small bags 18-30 Honmachi Financier with Powdered Rendaijigaki Leaves（170 yen each） 休 Mon.（Tue. if a public holiday falls on Mon.） ※Each bag contains 15 grams of beans.） 営 9:00－17:00（Mon.－Fri.）/9:00－18:00（Sat., Sun. 席 12 non-smoking seats and public holidays） P For 10 vehicles（This parking lot is also for 休 Open 365 days a year customers of the restaurant this store runs.） P No free parking lot (Nearby pay parking lot HP http://www.bonvivant1983.com available) ※Only baked confections available for delivery JR Sangu Line Kintetsu Yamada Line 22 Geku North ★ Iseshi 〒 21 Ｆｒeｎｃｈ restaurant 37 201 Bon Vivant Honmachi 1 Ise Grand Shrine 37 (Geku) Inside of the store Ise Aosa Mame Shinju Mame ★ Mont Blanc（410 yen each） 32 （515 yen per bag） （515 yen per bag） 26 Kinoshita Chaen Geku-mae Branch 28 Mother Fruit 和 席有 洋 発送 Matcha Frozen is a frozen drink flavored Jingu Shiraishi Cookie is a cookie shaped with tasty green tea that contains no like a piece of o-shiraishi, white rounded artificial flavors.It is definitely rich in taste cobbles placed in the most sacred area of and very easy to drink.
    [Show full text]
  • All New Menus
    Syojin (v) Tasting menu 65 Sake pairings and Wine pairings are available Tar-Tar Chips Nibbles (Per piece) Edamame Spicy Citrus Dip Assorted vegetables (v) 1piecce 3.1 Avocado, yuzu garlic, jalapeño mayonnaise (v) Mixed vegetables tar-tar chips Avocado, yuzu garlic, jalapeño mayonnaise Toro fatty tuna 1piecce 4.6 Cold shuko apetisers Avocado, jalapeño mayonnaise Soba noodle salad Buckwheat soba noodle, mixed leaves, mixed cress, sesame vinaigrette Scottish salmon 1piecce 4.0 Avocado, chilli miso Hot shuko Dishes Yellowtail 1piecce 4.0 Tofu steamed mini burger bun Cherry tomato, tomato miso Avocado, jalapeño mayonnaise Nasu-miso double cooked aubergine, caramelised sweet miso with fresh truffle (£5.00 suppliment) Hand-dived Scottish scallop 1piecce 3.8 Avocado, spicy taramo sauce Agedashi Tofu Mushrooms, daikon, spring onion, ginger, shojin uma-dashi broth Snow crab 1piecce 4.1 Sushi Avocado, jalapeño mayonnaise Avocado tempura flakes and jalapeño mayo Creel caught native lobster 1piecce 4.6 Avocado, jalapeno mayonnaise Grilled shiitake mushroom truffle soy Seared Japanese Wagyu beef 1piecce 5.5 Grilled eringi mushroom yuzu soy Avocado, chilli miso Pickled daikon yuzu zest Miso Soups Assorted vegetable roll (6 pieces) ‘Shojin’ miso soup (v) 5.0 Dessert Seasonal mixed mushrooms Dark chocolate fondant tart vanilla ice cream Creel caught British native lobster miso soup 5.0 or Seasonal mixed mushrooms Selection of ice cream and sorbet 3 flavours Please ask your waiter for today's selection Bento petits fours du jour Some of our menu items contain allergens. There is a small risk that traces of these may be found in a number of our dishes.
    [Show full text]
  • Japanese Café Flat White 3.95 Soft Serve, Miso Caramel Brownie, Black Sugar Syrup, Oreo Cookie, SOUTH KENSINGTON Choco Stick, Granola & Chocolate Sauce
    Tombo Ice Cream Matcha & Hojicha Choose from Matcha green tea, Hojicha roasted tea or half & half Pick from our Organic Matcha or Hojicha (roasted, low caffeine tea). Oat & Coconut milk available +0.40 Soft Serve Ice Cream 4.95 Matcha Shot 3.00 Served in a waffle cone or cup. Check out toppings below! Matcha Tea 3.00 6.60 Tokio Sundae Hot or Iced Soft serve, mini mochi (shiratama), monaka wafer, azuki red bean, Latte (sweet or unsweet matcha or hojicha) 3.95 matcha brownie & granola and kuromitsu black sugar syrup. Hot or Iced London Sundae 6.60 Japanese Café Flat White 3.95 Soft serve, miso caramel brownie, black sugar syrup, oreo cookie, SOUTH KENSINGTON choco stick, granola & chocolate sauce. Vanilla or Salted Caramel Latte 4.15 Hot or Iced Milkshake 5.80 Frappé 4.95 With whipped cream, oreo cookie and choco sauce. とんぼ Matcha Mango Juice 4.40 Matcha only TOPPINGS FOR ICE CREAM Crushed Oreo 1.00 Flake 1.00 Beer, Saké Miso Brownie Bites 0.80 Matcha Brownie Bites 0.80 & Soft Drinks Mochi 1.00 Chocolate sauce 0.20 Asahi Lager 300ml Bottle 4.60 Kuromitsu Black sugar syrup 0.20 Green Tea 500ml Bottle 6.95 Prosecco 200ml Bottle 8.95 Award winning Tombo Teas straight from Shizuoka Japan. Umeshu Plum Wine 100ml Glass 7.40 ALL 3.40 / CUP Cold Saké (Taruzake Junmai) 100ml Glass 5.60 Cakes & Dessert Zen Sencha Organic tea Energizing classic deep steamed green tea 300ml Bottle 15.70 Hot Saké (Taruzake Junmai) 180ml Carafe 9.60 Purple Potato & Matcha Roll 4.95 Bonsai Genmaicha Organic tea House White Wine 175ml Glass 6.60 Nutty taste with matcha – best seller Marble Sesame Cheesecake 4.95 750ml Bottle 24.50 Matcha Gateau NEW 4.95 Sakura Kukicha Organic tea House Red Wine 175ml Glass 6.60 Green tea with a hint of cherry blossom Vegan Matcha Cheesecake 5.35 750ml Bottle 24.50 Matcha Brownie GF 3.85 Yuzu Kukicha Organic tea Green tea with a hint of citrus Luscombe Apple Juice 3.80 Miso Caramel Brownie 3.85 Mango Juice 2.90 Organic tea.
    [Show full text]
  • Páginas De Muestra
    dango dobinmushi conoce como edamame. La soja se utiliza maguro [atún], iwashi [sardina] o incluso para elaborar productos como la salsa de kujira [ballena]. También hay versiones soja [shōyu], miso, nattō, tamari, tōnyū vegetarianas hechas con seta shiitake seca. [leche de soja], tōfu, kinako y aokinako. Ver también ichiban dashi y niban dashi. dango だんご ∫ 団子 ▶ Bolita de masa. Los dashijiru だしじる ∫ 出し汁 ▶ Ver dashi. dango de harina de arroz o de otro cereal dashi no moto だしのもと ∫ 出汁の素 ▶ se cuecen al vapor o se hierven. Según los Caldo dashi instantáneo en polvo. ingredientes y condimentos que lleven, re- ciben distintos nombres como awadango, kibidango, mitarashi dango, sobadango, tsukimi dango o hanami dango. Los niku- dango, tsukune y tsumire también se pue- den freir, asar o incorporar al oden. | En la jerga del sushi, se refiere a la vieira [hota- tegai]. darusu (Palmaria palmata) ダルス ▶ Alga dulse. En japonés también se conoce como akahada o akahata. Se utiliza como guar- nición y también se come en ensaladas, aemono, o como snack. Ver también kaisō. dashi だし ∫ 出し • 出汁 ▶ Caldo básico en la cocina japonesa. Contiene mucho datemaki umami gracias a la combinación de sus in- gredientes. Suele hacerse con alga konbu datemaki だてまき ∫ 伊達巻 ▶ Rollo de y katsuobushi [bonito seco rallado], aun- tortilla que forma parte de las elaboracio- que también se utiliza niboshi y virutas de nes del osechi ryōri que se comen en Año otros pescados secos, como saba [caballa], Nuevo. Suele llevar shiromi [pescado blan- co] o surimi de langostino, además de hue- vo, caldo dashi, mirin y azúcar.
    [Show full text]
  • Morimoto Features
    MORIMOTO GROUP DINING MENUS JAPANESE Contemporary Japanese Cuisine brilliantly crafted by the world-renowned Iron Chef, Masaharu Morimoto, sets this restaurant apart from the pack. Blending traditional ingredients with contemporary cooking techniques, this menu does not disappoint the most discerning palates. 723 CHESTNUT STREET, PHILADELPHIA | MORIMOTORESTAURANT.COM FEATURES • Lunch available Monday – Friday • Dinner available seven days a week • The Private “Omakase” Dining Room seats up to 17 guests. • Morimoto is available to be reserved exclusively for up to 125 people. • Extensive specialty cocktail, wine and sake lists. • Morimoto Lounge can accommodate up to 25 guests privately Sunday – Thursday. FOR MORE INFORMATION CONTACT [email protected] | 267-886-1408 *menus subject to change OMAKASE MENU Omakase is a tasting experience designed by the chef. The menu below is a sample menu, as omakase changes daily to reflect the availability of select ingredients. FIRST COURSE TORO TARTARE SECOND COURSE WHITEFISH CARPACCIO THIRD COURSE CHEF’S SASHIMI SALAD FOURTH COURSE BLACK COD MISO FIFTH COURSE SEASONAL FISH SIXTH COURSE AUSTRALIAN WAGYU STRIP SEVENTH COURSE CHEF’S SELECTION OF SUSHI DESSERT CHEF’S DESSERT $125.00 PER PERSON* SASHIMI UPGRADE // $10 Per Person Additional JAPANESE WAGYU UPGRADE // $25 Per Person Additional ADD AN 8 COURSE WINE OR SAKE PAIRING // $75 Per Person* *Amount does not include taxes, gratuity or special events fee. *menus subject to change FAMILY STYLE CHEF MORIMOTO’S SUSHI COMBINATION - $200.00* Optional
    [Show full text]