DOCSLIB.ORG

20180131-64B3010f336435a9f6661

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
20180131-64B3010f336435a9f6661 Table of Contents 目次 Kaiseki 2 Sashimi 3 Sashimi A La Carte 3 Sushi Chirashi 5 Sushi A La Carte 5 Aburi Miso Sushi 7 Makimono 8 Ippinryouri 10 Yakimono 11 Agemono 12 Tempura 12 Teppanyaki A La Carte 13 Meshi 15 Nabemono 15 Noodles 16 Sarada 17 Shirumono 17 Donburi 18 Shokuji 18 Mizugashi 19 Kaiseki セットメニュー Fuji gozen 2,300 Zensai, sashimi, tempura, premium seafood and beef teppan, shokuji and dessert Yufu gozen 2,000 Zensai, sashimi, tempura, seafood and beef teppan, shokuji and dessert Kaede gozen 2,800 Zensai, suimono, sashimi, steamed dish, grilled dish, tempura, shokuji and dessert Momiji gozen 3,500 Zensai, suimono, sashimi, steamed dish, Tempura, aburi sushi, miso soup and dessert Ajisai gozen 2,300 Zensai, premium seafood teppanyaki Shokuji and dessert Asagao gozen 2,500 Zensai, beef roll and rib eye teppanyaki Shokuji and dessert Saza nami gozen 3,200 Zensai, premium seafood and beef teppanyaki Shokuji and dessert signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature 2 Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. Sashimi 刺身 Sashimi 3 Kinds 600 Three kinds of sashimi Sashimi Spicy 3 Kinds 650 Three kinds of spicy sashimi Sashimi 5 Kinds 850 Five kinds of sashimi Sashimi Spicy 5 Kinds 900 Five kinds of spicy sashimi Tokusen Sashimi 5 Kinds 2,600 Five kinds of premium sashimi Tokusen Sashimi 7 Kinds 3,500 Seven kinds of premium sashimi Sashimi 刺身 アラ カルト A La Carte Toro 2,200 Imported tuna belly Maguro 500 Tuna Shake 640 Norwegian salmon Hotate 640 Scallop Tai 800 Sea bream Shimaaji 800 Striped horsemackarel signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. 3 Hamachi 750 Yellowtail Ebi 500 Marinated prawn Ika 400 Cuttlefish Botan Ebi 700 Spot prawn Tamago 220 Japanese omelette Amaebi 900 Sweet shrimp Shime Saba 500 Marinated mackerel Tako 400 Octopus Ikura 550 Salmon roe Uni 360 Sea urchin signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature 4 Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. Sushi Chirashi 寿司 散らし Shino Sushi 1,000 8 pieces assorted sushi and tuna roll Oribe Sushi 2,000 9 pieces premium sushi and tuna roll Shino Chirashi 1,300 Assorted sashimi over rice Oribe Chirashi 2,300 Premium assorted sashimi over rice Sushi 寿司 アラ カルト A La Carte Two pieces per order Toro 1,100 Tuna belly Maguro 280 Tuna Shake 300 Norwegian salmon Hotate 450 Scallop Tai 400 Sea bream Shimaaji 450 Striped horsemackerel Hamachi 400 Yellowtail Ebi 250 Marinated prawns Ama Ebi 600 Sweet shrimp signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. 5 Tamago 220 Japanese omelette Inari 260 Sweet bean curd Botan Ebi 700 Spot prawn Ika 220 Cuttlefish Tako 220 Octopus Shime Saba 220 Marinated mackerel Ikura 550 Salmon roe Uni 300 Sea urchin Anago 600 Salt water eel Unagi 450 Fresh water eel Engawa 550 Flounder fin Aburi 3 kinds 600 Broiled salmon, flounder fin and scallop Aburi 5 kinds 1,500 Broiled tunabelly, salmon, flounder fin, scallop and prawn signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature 6 Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. Aburi Miso Sushi あぶり味噌寿司 Maguro Hoba Miso 330 Tuna with miso Tai Hoba Miso 450 Sea bream with miso Toro Hoba Miso 1,200 Tuna belly with miso Ebi Mugi Miso 350 Boiled prawn with miso Hotate Mugi Miso 480 Scallop with miso Shake Saikyo Miso 350 Salmon with miso Hamachi Saikyo Miso 450 Yellowtail with miso Shima Aji Saikyo Miso 500 Striped horsemackerel with miso Anago Saikyo Miso 650 Salt water eel with miso Shime Saba Spicy Saikyo Miso 270 Marinated mackerel with spicy miso Uni Spicy Saikyo Miso 350 Sea urchin with spicy miso Engawa Hoba Miso 550 Flounder fin with spicy miso signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. 7 Makimono 巻き物 Crazy Maki 980 Prawn tempura, crabstick, omelette, cucumber and salmon skin topped with crunchy topping California Maki 330 Riped mango, crabstick, and cucumber wrapped in seaweed, rice and shrimp roe Soft Shell Crab Maki 630 Soft-shell crab roll Tempura Maki 900 Tempura roll with special aburi sauce Spicy Maguro Maki 350 Spicy tuna roll Spicy Shake Maki 380 Spicy salmon roll Spicy Hotate Maki 700 Spicy scallop roll Spicy California Maki 380 Riped mango, crabstick, and cucumber wrapped in seaweed, rice and shrimp roe with spicy sauce Negitoro Maki 1,000 Onion leeks and tuna belly roll Kani Salad Maki 550 Crabmeat salad roll signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature 8 Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. Shake Miso Maki 650 Salmon with special miso sauce roll Kaisen Chu Maki 600 Assorted seafood roll Natto Maki 280 Fermented Japanese beans roll Tekka Maki 280 Tuna roll Shake Maki 280 Salmon roll Unakyu Maki 400 Fresh water eel roll Takuwan Maki 280 Japanese pickled roll Kappa Maki 280 Cucumber roll Shake Kawa Maki 280 Crispy salmon skin roll Tori Teriyaki Maki 600 Chicken teriyaki roll signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. 9 Ippinryouri 一品料理 Zensai Moriawase 300 Five kinds Chef’s appetizer Oyster Motoyaki 420 Pan-fried oyster with miso sauce gratin Hotate Motoyaki 820 Pan-fried scallop with miso sauce gratin Edamame 220 Boiled green soy beans Horenso Ohitashi 220 Boiled spinach with soy sauce Horenso Gomaae 250 Boiled spinach with sesame sauce Dashi Maki Tamago 350 Japanese omelette Unagi Maki Tamago 600 Fresh water eel omelette Nasu Nishoku Dengaku 400 Japanese eggplant with two kinds of miso sauce Kaki Dengaku 500 Pan-fried oyster with two kinds of miso sauce Hiyayakko 220 Chilled bean curd Natto 250 Fermented Japanese beans Kouno Mono 300 Japanese pickles Gokujyo Chawanmushi 380 Steamed egg custard signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature 10 Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. Yakimono 焼き物 Shake Shioyaki / Teriyaki 600 Grilled salmon fillet seasoned with salt/teriyaki sauce Gindara Shioyaki / Teriyaki 1,050 Grilled black cod seasoned with salt/ teriyaki sauce Saba Shioyaki 900 Grilled mackarel seasoned with salt Hamachi Fillet Shioyaki / Teriyaki 1,500 Grilled yellowtail seasoned with salt/ teriyaki sauce Hamachi Kama Shioyaki / Teriyaki 1,150 Grilled yellowtail jaw seasoned with salt/ teriyaki sauce Unagi Kabayaki 1,200 Broiled fresh water eel Tori Teriyaki 550 Grilled chicken with teriyaki sauce Aigamo Sugiita Yaki 1,200 Grilled Japanese duck in cedar board Gyuniku Teriyaki 1,800 Grilled beef with teriyaki sauce Hamachi Kabuto Shioyaki 1,900 Grilled yellowtail head seasoned with salt Hamachi Kabuto Nitsuke 2000 Simmered yellowtail head in sweet soy sauce Shake Kabuto Shioyaki 700 Grilled salmon head seasoned with salt Shake Kabuto Nitsuke 750 Simmered salmon head in sweet soy sauce signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. 11 Agemono 揚げ物 Awamochi 420 Rice cake with sticky sauce Soft Shell Crab 630 Deep fried soft shell crab Wakadori Karaage 600 Japanese style fried chicken Agedashi Nasu 380 Deep fried Japanese eggplant Shake Harasu Amazu Ankake 600 Salmon belly with sweet vinegar sauce Kaki Furai 700 Deep fried breaded oyster Agedashi Tofu 350 Deep fried silken tofu in sweet soy sauce Tempura 天婦羅 Ebi Tempura 630 Prawn tempura Kaki Tempura 700 Oyster tempura Yasai Tempura 450 Vegetable tempura Unagi Tempura 680 Fresh water eel tempura Shiromi Tempura 450 Lapu lapu tempura Kakiage Tempura 450 Sliced vegetables tempura Tempura Moriawase 1,000 Mixed seafoods and vegetables tempura signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature 12 Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes. Teppanyaki 鉄板焼 アラ カルト A La Carte Wafu Steak 1,500 US rib eye beef in wafu sauce US Rib Eye Prime Steak 1,680 US premium beef rib eye steak US Rib Eye Beef 1,200 US beef rib eye steak Wagyu Steak 6,800 Japanese premium beef Wagyu Amiyaki 3,000 100g Japanese thin sliced wagyu in sweet soy sauce Wagyu Dengaku 3,000 100g Japanese wagyu skewer in miso sauce US Angus Tenderloin 1,400 180g Australian Wagyu Sirloin 3,200 350g Australian Wagyu Rib Eye 2,900 350g Australian Wagyu Tenderloin 2,200 250g Wakadori 600 Chicken fillet Teriyaki Foie Gras 1,600 Goose liver teriyaki Ebi Negi Miso 1,200 King prawns with miso Gindara 1,050 Black cod signature dish contains alcohol contains nuts contains shellfish Refuel gluten-free vegetarian spicy contains pork Rooted in Nature Prices are quoted in Philippine pesos and are subject to 10% service charge and other applicable taxes.
Load more

Recommended publications
  • Washoku Guidebook(PDF : 3629KB)
    和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
    [Show full text]
  • Global Brand for All Customers Coming Traffic
    Driving Techniques for Reducing Hazards Issue 028 Safe Driving Techniques When you drive, be sure to keep in mind that you face many potential hazards on the road. In this issue, we would like to discuss the po- tential hazards on a road that has no sidewalks or bywalks. Let’s assume that you’re driving a truck on a two-lane road, and there is a non-stop stream of on- Global Brand for all Customers coming traffic. On the left side of the road, you see a motorcycle traveling in the same direction as you are. In front of the motorcycle, there is a pedestrian walking at a leisurely pace, and you also see the front end of a car coming out of a blind intersection to the front and left of you. What do you think some of the potential hazards are in this situation? Cares The pedestrian has stopped walking because she has seen a car com- If the motorcycle suddenly swerves out from the edge of the road ing out of the intersection. To get past the pedestrian, the motorcycle toward the center, and all you can do to avoid him is quickly turn your rider behind her may veer toward the center of the roadway without steering wheel, you may run the risk of turning the wheel too much checking over his shoulder. and swerving into the oncoming traffic lane. If that happens, a head-on collision becomes a real possibility. Evasive action using excessively abrupt steering maneuvers can cause you to unbalance your vehicle, and in the worst case, lose control.
    [Show full text]
  • Buddhism & Jodo Shinshu for Dummies
    SpokaneSpokane BuddhistBuddhist TempleTemple Volume 57, 2010 - Issue 4 Everyone is welcome to attend all This newsletter is published monthly by the Spokane Buddhist Temple activities and services. Visit us online at: 927 S Perry Street www.spokanebuddhisttemple.org Spokane, WA 99202 email: [email protected] 509 534-7954 Calendar of Events April 2010 April 4 Sunday 10:30 am Sangha Service MC: Martena Peterson Greeter: Tom Anderson Kansho: tbd Short Meditation: Pat Omine Dharma Talk: Jeremy Phillips Flowers/Rice: tbd Snack: Karen Vielle & Jason Crowley Dharma School: Ellicia Milne—Children’s Garden: Seeds April 11 Sunday 10:30 am Sangha Service—Shotsuki-Hoyo MC: Martena Peterson Greeter: Christine Barada Kansho: Rachel Scrudder Short Meditation: Marten Peterson Dharma Talk: Geshe PhelgyeFlowers/Rice: tbd Snack: Mari Haworth School: Ellicia Milne: Children’s Garden—Broken pots Story ****SEE THE ARTICLE ABOUT GESHE PHELGYE**** April 18 Sunday No Service—SPRING BAZAAR— 11 AM—2 PM Chicken Teriyaki Lunch, Senbei, Inari & other baked goods Take Out Only April 24 Saturday 7 PM Lecture by Rev. Oshita (Free as part of Japan Week) “Buddhism & Jodo Shinshu for Dummies” ****SEE THE ARTICLE ABOUT REV. OSHITA*** April 25 Sunday 10:30 am Hanamatsuri Service with Rev. Oshita MC: Jefferson Workman Greeter: Mari Haworth Kansho: Jim Bennett Short Meditation: Shirley Bennett Dharma Talk: Rev. Oshita Flowers/Rice: Celeste Sterrett Snack: Chris & Sally Keeling Dharma School: Jeremy Phillips VISIT OUR FACEBOOK PAGE: www.facebook.com/pages/Spokane-WA/Spokane-Buddhist-Temple/116164823034?ref=sgm To contribute to the Spokane Buddhist Temple newsletter, Email content to [email protected]—Deadline is the Thursday before the last Sunday of each month Spokane Buddhist Temple 2010 VOLUME 57 ISSUE 4 Announcements Spokane Buddhist Sangha Services— Music Notes: We are still look- Temple Team Our Sangha Ser- ing for someone to par- -Supervising Minister vice (Sangha is ticipate musically in the Rev.
    [Show full text]
  • Recipe Books in North America
    Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
    [Show full text]
  • NOVEMBER 2020 Page
    PRODUCT LIST TAKO FOODS s.r.o NOVEMBER 2020 For orders email: [email protected] Page 1/7 Tel: 773 027 776 (ENG), 777 926 495 (CZE) Item No. Item Description UoM RICE PRODUCTS 08930 Hakumaki Sushi rice 10 kg 10 kg 303013A Rice flour 400g 400g 839-840 Shiokoji 220g 220g CH16032 Rice Paper 22cm Round Spring-Roll 400g 400g J1371A Malted Rice - Kome Kouji 200g 200g J3100 Rice Toyama Koshihikari 5kg 5kg J3101 Rice Toyama Koshihikari 1 kg 1kg J3102 Toyama Koshihikari Funwari Gohan rice 200g 200g J3104 Rice Akitakomachi 5 kg 5kg J4075 Thai Jasmine Rice 25 kg 25kg YTK019 Koshi Yutaka Premium Rice 5 kg 5kg YTK023G Yutaka Sushi Rice 500g 500g YTK033 Brown rice 10kg 10kg NORI & SEAWEED 17164 Dashi Konbu Dried Kelp (Akaya) 1 kg 1kg CN-11-1 Chuka Wakame Seaweed salad 1kg 1kg K1131 Yamanaka Tokuyo Mehijiki - Dry Hijiki Seaweed 25g 25g K1450B Powdered Seaweed Aonori Premium Grade 100g 100g K1619 Seaweed Ogo Nori 500g K1628 Shredded Seaweed Kizami Nori 50g K1697WR Kaiso Mix 100g WR 100g K1703 Ariake Yaki Bara Nori Seaweed Grade A 100g 100g K2903 Seaweed Tosaka Blue 500g K2904 Seaweed Tosaka Red 500g K2905 Seaweed Tosaka White 500g K3214 Kelp Yama Dashi Konbu (Sokusei) 1kg K3217B Kelp Ma Konbu (Hakodate) 500g K3261A Hijiki Seawood - Me Hijiki 1kg K33021 Seaweed - Yakinori Aya Full Size 125g/50sheets K3305 Sushi nori full sheets 100/230G 230g/100sheets K3306 Sushi nori half sheets 100/125g 125g/100sheets K3313 Kofuku nori Seasoned seaweed Ajitsuke Nori Ohavo 8Pkt 24g K3314 Seasoned seaweed sesame nori chips 8G 30/8g K3340 Seaweed Yakinori Miyabi full
    [Show full text]
  • SUBMISSION to OBJECT to TERMS PROPOSED by the EUROPEAN UNION for PROTECTION AS GEOGRAPHICAL INDICATIONS in AUSTRALIA Submitter N
    SUBMISSION TO OBJECT TO TERMS PROPOSED BY THE EUROPEAN UNION FOR PROTECTION AS GEOGRAPHICAL INDICATIONS IN AUSTRALIA Submitter’s contact information Name: Shawna Morris Company represented, including ACN or ABN, if any: Consortium for Common Food Names (CCFN) Other representative: E-mail address: [email protected] Mailing address: 2107 Wilson Blvd., Suite 600, Arlington, VA, 22201, United States of America Phone number: +1 (703) 528-4818 EU GI name you are objecting to (please use a new form for each term objected to) MORTADELLA BOLOGNA Ground(s) of objection to the protection of the EU GI name (please tick all the grounds that apply) 1. The EU GI name is used in Australia as the common name for the relevant good. X (See details below regarding grounds for our objection based on this element.) 2. The EU GI name is used in Australia as the name of a plant variety or an animal breed. (Please provide any relevant information that shows the name is also a plant variety or animal breed, such as studies, articles, copies of websites or any other relevant information) 3. The EU GI name is identical to, or likely to cause confusion with a trade mark or geographical indication that is registered or the subject of a pending application in Australia. (Please include the details of the GI or the trade mark including the trade mark number) 4. The EU GI name is identical, or likely to cause confusion with, an unregistered trade mark or geographical indication that has acquired rights through use in Australia. (Please identify the trade mark or GI and provide information that demonstrates how it is being used in the Australian marketplace.) 5.
    [Show full text]
  • Nagoya Guidebook.Pdf
    This booklet was created by students of Aichi Prefectural University as part of our Project for Promotion of Global Human Resource Development. It is our hope that this brief introduction to Aichi-Nagoya in some small way enhances your time here. All information provided herein is true to the best of our knowledge at the time of publication, and all recommendations are simply the opinions of the authors. 1 5 page souvenirs to buy 2 affordable foods 4 meals to eat out 6 places to visit 8 etiquette tips 10 faux-pas to avoid 14 things to try 16 fashions to find 18 useful phrases 20 November events 22 1. Chopsticks Chopsticks are the traditional eating utensil in Japan. You may have seen Japanese people use chopsticks as hair pins in old movies, but we don’t actually use eating chopsticks in that way! Nowadays some Japanese people carry their own chopsticks everywhere in order to use fewer disposable chopsticks, and you can buy convenient compact chopsticks to carry. Chopsticks are sold at many souvenir stores, and at all 100 yen stores. When you use them, there are a few things that you should be careful of; see page 10 for chopstick etiquette tips. 2. Plastic Food Plastic food looks like real food, but you cannot eat it, of course. You can see it all over the place in Japan, as many restaurants promote their menus with window displays of plastic food. There are many kinds of plastic food that you can buy; sushi, curry, takoyaki etc. You can buy plastic food as an accessory, a key chain or even an iPhone case.
    [Show full text]
  • Hiroko's Food Tours of Asakusa
    Hiroko’s Food Tours - Asakusa Contents as of July 2015 Hiroko’s Food Tours of Asakusa How to Use this Guide Hiroko’s Food Tours (HFT) is a personal guided food tour in English or Japanese for people who love food. The contact details of the guide, Hiroko, are at the end of this guide. There are other food tours available, but this one of Asakusa is a free sample brochure. You could use the information here to guide yourself. Detailed shop information is in the appendix, and shop access information is provided in another file. If you do self-guided tour by yourself, some of the samples are not available. However, by joining the tour in person, you can learn a lot more, and in addition, you can eat samples at every shop, market and place described here. You may need to have a very hungry appetite. Depending on your budget and time, a personalized tour can be arranged. Kaminari-mon gate (Thunder gate) The symbol of Asakusa: Thunder gate Thank you for joining my food tour in Asakusa. We will start today’s tour from “Kaminari-mon” Gate. This is the official gate of Senso-ji Temple, which we will soon make a short visit around. Kaminari-mon Gate wouldn’t be so symbolic as it is today without such a huge, red paper lantern hanging under its roof. The lantern is 3.9 meters high and 3.3 meters in diameter, and its weight is about 700 kilograms. Thunder gate depicted in the The original location of Kaminari-mon Gate was Komagata, a place about 500 woodblock print by Utagawa Hiroshige meters towards Sumida-gawa River from here, the current location.
    [Show full text]
  • Download Menu
    menu northshore downtown maryville 9405 s northshore dr, 131 s gay st 1837 w broadway ave, knoxville tn37922 Knoxville, tn37902 maryville TN37801 (865)531-2363 (865)474-1187 (865)233-5545 18% gratuity included for parties of 6 and over. for parties of 8 or more one check will be presented to the table. * are served raw or undercooked. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. cold appetizers house salad サラダ $4.25 spicy tuna senbei* マグロカナッペ spicy tuna, green onion, seaweed salad 中華風わかめ $5 avocado, jalapeno, habanero masago, and eel squid salad いか薫製山菜和え $7 sauce on the crispy rice. $9.5 kimchee tuna senbei kimchee キムチ $4.5 banban-g バンバンジー sunomono cucumber 酢の物 wakame and albacore tuna tataki or cucumber with a sweet vinegar dressing $5 boiled chicken with toma- add salmon skin, shrimp or crabsticks +$3 to and cucumber with a sweet sesame sauce. avocado salad* アボカドサラダ banbanji chicken chicken $9 avocado with mayo, smelt roe, crabsticks, albacore tuna tataki* $14 and green onions. served with crackers. $8 add shrimp or tuna $3.5 seafood ceviche* 魚介類のレモンマリネ crab shrimp spring roll* 生春巻き chopped mixed seafood shrimp, crabsticks, avocado, marinated with chopped cucumber, smelt roe and tomato, cucumber, green crab spring roll greens wrapped with rice onion, avocado, marinated paper. served with sesame miso sauce. $9 with cocktail sauce. $13 seafood ceviche warm appetizers miso soup 味噌汁 / paotan soup パオタン $3 beef miso dip 牛筋煮込み slow cooked beef tendons in a steamed vegetables with sesame sauce $5 sweet miso sauce.
    [Show full text]
  • Soup Salad Appetizer Main Course Dining Menu
    Dining Menu MONDAY through SATURDAY, 5:00 to 11:00 p.m. — the last order must be in by 10:15 p.m. Closed on SUNDAYS and all National Holidays To further support our service staff, gratuities are now accepted. Soup Salad ara jiru 5.75 kaisou 9.50 Shinshu miso with bone stock ugo, tokasa and wakame varieties of seaweed with sesame dressing aka miso 8.75 red miso with nameko mushrooms or asari clams oshinko 9.00 Japanese pickled vegetables Appetizer salad 10.50 greens and dried baby jako sardine oshitashi 7.50 with ginger dressing boiled spinach with shaved dried bonito edamame 9.00 boiled green soybeans Main Course hijiki 8.00 cooked hijiki seaweed sansai ni 9.50 cooked mountain vegetable omakase* mp morokyu 13.50 selected by the chef fresh cucumber with traditional soybean paste presented with sushi, and sashimi if you wish – tailored to chicken miso (prepared with garlic and sesame) your tastes, appetite and the chef’s sense of an ideal meal based on the many varieties of fish and other ingredients hone senbei 9.75 at hand – please tell us your sushi preferences and any flash fried eel's back bone restrictions you may have chilean sea bass dai-ginjo kasuzuke 21.50 grilled sea bass marinated in sake reduction omakase 15* 140.00 selected by the chef salmon 15.00 presented with 15 pieces of sushi (no sashimi) and a half roll grilled with teriyaki sauce or salt — please tell us of any restrictions you may have chilean sea bass 19.50 grilled with teriyaki sauce or salt omakase 12* 100.00 selected by the chef ebi matcha-age 13.50 presented
    [Show full text]
  • How National Narratives of Japanese Cuisine Collide with Localized
    The University of San Francisco USF Scholarship: a digital repository @ Gleeson Library | Geschke Center Master's Projects and Capstones Theses, Dissertations, Capstones and Projects Spring 5-18-2018 Currents of Consumption: How National Narratives of Japanese Cuisine Collide with Localized Forms of Sushi in Northern California John Ostermiller University of San Francisco, [email protected] Follow this and additional works at: https://repository.usfca.edu/capstone Part of the Asian American Studies Commons, Asian Studies Commons, Critical and Cultural Studies Commons, Digital Humanities Commons, International and Intercultural Communication Commons, International Business Commons, International Relations Commons, Japanese Studies Commons, Mass Communication Commons, Other Arts and Humanities Commons, Sales and Merchandising Commons, Social and Cultural Anthropology Commons, Social Influence and Political Communication Commons, Social Media Commons, and the Tourism and Travel Commons Recommended Citation Ostermiller, John, "Currents of Consumption: How National Narratives of Japanese Cuisine Collide with Localized Forms of Sushi in Northern California" (2018). Master's Projects and Capstones. 728. https://repository.usfca.edu/capstone/728 This Project/Capstone is brought to you for free and open access by the Theses, Dissertations, Capstones and Projects at USF Scholarship: a digital repository @ Gleeson Library | Geschke Center. It has been accepted for inclusion in Master's Projects and Capstones by an authorized administrator
    [Show full text]
  • Alexander's Steakhouse Japanese Food Terms
    Alexander’s Steakhouse Japanese Food Terms abekawamochi - grilled cut mochi topped with mixed sugar and kinako, or syrup and kinako abura - oil aburage - - Puffy, thin brown fried tofu slices. aemono - a cooked salad - foods in vinegar dressing or sauces. agari - Green tea. age - fried. agedofu - thick slices of deep fried tofu used in soups, nimono etc. agemono - Fried foods. aji - Spanish mackerel, horse mackerel. aji-no-moto - Monosodium glutamate (MSG). aji-no-tataki - Fresh Spanish mackerel. aka miso - Red soy bean paste. akagai - Red clam. akami - Lean tuna, cut from the back of the fish. ama-ebi - Sweet shrimp, usually served raw. amiyaki- cooked over a wire grill. an - Sweetened pureed paste of cooked adzuki or white kidnet bean annago or anago - Conger eel (saltwater). ankimo - Monkfish liver. anko-nabe - Monkfish stew. anmitsu - a dessert made from agar-agar, an and sugar. ao shiso no mi - prepared beefsteak plant seeds aoyagi - Yellow clam. asa gohan - breakfast. avocado - a common ingredient in some maki make sure they are ripe you'll find the dark-skinned haas variety is easier to skin awabi - Abalone. ayu - Sweetfish - a medium sized river fish. azuki - or aduki - a small red bean baigai - Small water snails. bamboo shoots - Bought sliced or whole. bara sushi - sushi rice and other ingredients mixed together, like a rice salad. basashi - horse sashimi. bata - butter. battera-sushi - Osaka-style pressed and molded mackerel sushi. beni shoga - Red pickled ginger. bento - traditional boxed lunch. biru - beer. Bonito - English word, for the Japanese katsuo. Bulgogi -A Korean marinated beef dish. Buri - Adult yellowtail.
    [Show full text]