Kaiseki Kappo Nagasaka (Sannomiya｜Japanese)

Kaiseki Kappo Nagasaka

懐石割烹　なが坂

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Bàn hỗ trợ

Bàn hỗ trợ Savor Japan giúp khách du lịch giao tiếp với nhà hàng bằng tiếng Anh và đặt chỗ từ 9:00 sáng đến 9:00 tối (theo giờ Nhật Bản). Đây không phải là số điện thoại miễn phí.

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

Cửa hàng

078-272-2332 (+81-78-272-2332)

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Thực đơn khóa học Thực đơn

Sesame and shiso (perilla) have refreshing, inviting aromas in the sesame tofu "Sakizuke Goma tofu (sesami tofu)" (appetizer)

This dish is characterized by the doughy texture of kneaded kudzu. This vividly colorful item is also enjoyable for the eyes, with botan shrimp, uni (sea urchin) from Awaji, shiso flowers, and wasabi. The aroma of sesame and shiso is exquisite.

An artisan’s delicate handwork can be felt in the “Nimono-wan” (simmered foods)

This dish includes sesame tofu with cherry blossoms mixed inside and black rockfish from Awaji. The accents of warabi (bracken), flower-cut udo (Japanese spikenard), and leaf buds give an air of refinement. The soft flesh of the black rockfish is delicious.

The season’s flavors can be felt with all five senses in the “Hachi” (side dish bowl)

This dish combines simmered bamboo shoots and fuki (giant butterbur) with yuba (tofu skin) that is deep-fried then simmered. The umami (pleasant savory taste) from the dashi (Japanese broth) is infused well into the ingredients for refined flavors. Made with seasonal ingredients, this dish is full of seasonal appeal.

The refreshing aroma of sesame and shiso will tempt you with the "Sesame Tofu" appetizer.

The chewy texture is achieved by kneading kudzu to give it a firm texture. This colorful dish is a feast for the eyes, topped with button shrimp, sea urchin caught in Awaji, shiso flowers, and wasabi. The aroma of sesame and shiso is exquisite.