Sushi Hasegawa Nishiazabu Branch (Nishi-Azabu｜Sushi)

Sushi Hasegawa Nishiazabu Branch

寿司　はせ川　西麻布店

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Meja bantuan Savor Japan dapat membantu pengunjung asing berbahasa Inggris di Jepang berkomunikasi dengan restoran dan membuat reservasi antara pukul 9:00 pagi dan 9:00 malam (waktu Jepang. Ini bukan nomor bebas pulsa).

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

Tempat Makan

03-5775-0510 (+81-3-5775-0510)

Buat Reservasi

Jika Anda menyukai restoran ini, silakan bergabung menjadi anggota melalui tombol "Masuk / Bergabung". Kemudian Anda dapat menggunakan bookmark.

Course menu Menu

GENJI /10 dishes - allows you to savor the blessings of each season.

You can enjoy kaiseki cuisine features seasonal dishes on tableware presented by Koichi Uchida Kouichi. The best products at the time are gathered from all over Japan, emphasizing seasonal flavors. Rice is the organic Koshihikari rice grown on the restaurant's rice farm in Kutsuki, Shiga Prefecture.

Grilled dish / Suzuki Yosai Yaki - Enjoy the savory and aromatic taste. (seasons limited)

It is part of the course. Fresh seasonal fish is prepared into a seasonal delicacy with the skillful techniques of chefs. Content changes depending on the season. The photo shows grilled sea bass with Western vegetables, combining local ingredients with a touch of Western influence.

Simmered Dish / Kinki Ageni - A seasonal dish that complements the course menu.

A dish using seasonal seafood that is fatty and tasty at the time. The photo shows a Kinki (yellowfin bream) deep-fried and simmered, a masterpiece of craftsmanship that maximizes the quality of the ingredients. Changing menu items depending on the season is also enjoyable.

Savory grilled "Grilled Sea Bass with Western Vegetables (seasonal special)"

This is one of the courses, where fresh seasonal fish is skillfully prepared by our chefs into a seasonal masterpiece. The contents change depending on the season. The photo shows a grilled dish of sea bass and western vegetables, with a western feel to it, in keeping with the local flavor.

A seasonal dish that adds color to the course: "Fried and Simmered Kinki"

This dish uses seafood that is in season and fatty at that time of year. The photo shows a dish that makes the most of the quality of the ingredients, highlighting the skill of a chef who deep-fried and simmered the kinki. Another fun thing is that the menu changes with the seasons.