Shutei Hokura (Shimbashi/Shiodome｜Kaiseki (course menu))

Shutei Hokura

酒亭穂椋

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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

03-6435-7722 (+81-3-6435-7722)

Pesan Sekarang

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

The leeks, absorbing the flavor of the fatty suji-toro, are the star of the dish. This hot pot is available year-round and features different varieties of leeks depending on the season. You can enjoy the difference of leeks from each season: Shimonita leeks in winter, Fukaya leeks in spring and fall, and Kujo leeks and Hakubijin leeks in summer.

Monbetsu Venison Steak - It features game meat specially sourced from hunters in Monbetsu, Hokkaido.

Carefully cooked and finished with a special sauce using game meat broth (fond), the original ingredients are further enhanced. This dish is characterized by its tender texture and deep richness, leaving a lasting impression with every bite.

"Tuna and green onion hotpot" is a traditional hotpot dish that has been around since the Edo period, made using only fatty tuna and green onions.

The green onions soak up the delicious flavor of the fatty tendons of the fatty tuna, making them the star of the dish. Available all year round, different green onions are used depending on the season. You can enjoy the different onions used throughout the year: Shimonita green onions in winter, Fukaya green onions in spring and autumn, and Kujo green onions and Shirobijin green onions in summer.

"Homura's Sashimi Assortment" features seasonal fish that change daily and are aged to allow you to enjoy the differences in fat content and flavor.

The fish selected at Toyosu Market are aged to bring out the flavor. The menu changes daily, but it is a well-balanced assortment of light fish, rich fish, and fatty fish. In addition to soy sauce, salt and Chinese ink are used to create a wide variety of flavors.