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Ginza Hakobune Kawasaki La Cittadella ten

Name: Ginza Hakobune Kawasaki La Cittadella ten
Address: 4-1 Ogawa-cho La Cittadella Maggiore No.A102a, Kawasaki-shi Kawasaki-ku, Kanagawa, 210-0023, JP
Telephone: 044-276-9728
Price range: ¥1500 - ¥6000

銀座方舟川崎ラチッタデッラ店

¥6,000

¥1,500

استخدم

إيزاكايا (حانة يابانية), مأكولات بحرية, ساكي وشوتشو بار

210-0023 4-1 Ogawa-cho, La Cittadella Maggiore No.A102a, Kawasaki-shi Kawasaki-ku, Kanagawa(356m من 川崎)عرض الخريطة

الاتجاهات

044-276-9728

川崎エリア随一の日本酒と新鮮海鮮料理を楽しむ店

店内には活魚水槽があり、鮮度抜群の海鮮料理をお楽しみいただけます。川崎エリア随一の日本酒の品揃えに加え、黒糖焼酎や泡盛も充実しています。北信越の季節の食材を一流料理人の手で提供し、個室・半個室も完備。唎酒師が厳選した日本酒を、富山県高岡市の「能作」や新潟県の鎚起銅器などの伝統工芸品の高級酒器でお召し上がりいただけます。

أطباق تناول طعام

A 2-hour all-you-can-drink plan featuring 6 dishes in total—including “Chicken and Autumn Vegetables on a Ceramic Plate,” “Taro and Sweet Shrimp Tempura,” and “Himi Udon”—plus 10 premium sake varieties from the Hokushin’etsu region.

※ October’s menu is listed after September’s.

[Seasonal Vegetables] Blanched greens and enoki mushrooms

[Sashimi] Three kinds of fresh fish delivered directly from the Sea of Japan

[Grilled Dish] Chicken thigh and autumn vegetables cooked on a ceramic plate

[Main Dish] Deep-fried taro and sweet shrimp, served with Kinoko sauce

[Fried Dish] Fried salmon with tartar sauce

[Rice Dish] Kaizuya Himi udon, a specialty of Toyama Prefecture

[Seasonal Vegetables] Nanjing tofu

[Sashimi] Three kinds of fresh fish delivered directly from the Sea of Japan

[Simmered Dish] Deep-fried mackerel and autumn eggplants

[Main Dish] Homemade roast pork, served with Kinoko

[Fried Dish] Chicken Nanban with tartar sauce

[Rice Dish] Isowari soba, a specialty of Nagano Prefecture

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[Beer]
Asahi Super Dry, medium bottle

[Sake]
10 carefully selected premium sakes from the Hokushin’etsu region, including Daiginjo-grade varieties.
Examples: Echino Umeri Junmai Daiginjo, Ginban Junmai Daiginjo Harima 50, Kuromatsu Senjou Junmai Daiginjo Prototype, Maboroshi no Taki Junmai Ginjo, Hakuryu Junmai Ginjo, Kakushoku Karakuchi Ginjo, Kaga Tori Junmai, Misuzu Junmai Ginjo, etc.
※ Brands are subject to change.

[Whisky]
Black Nikka

[Sours]
· Lemon sour
· Grapefruit sour
· Shikuwasa sour
· Oolong highball
· Green tea highball

[Shochu]
· Barley shochu
· Sweet potato shochu
· Awamori
· Brown sugar shochu

[Plum wine]
Plum wine brewed by sake breweries in the Hokushin’etsu region

[Cocktails]
· Cassis soda
· Cassis orange

[Soft drinks]
· Orange juice
· Grapefruit juice
· Oolong tea
· Green tea

¥6,000ضريبة مدرجة

An 2.5-hour all-you-can-drink plan featuring 8 dishes in total—including “Iwana grilled with natural salt,” “Chicken thigh and autumn vegetables cooked on a ceramic plate,” and “Autumn salmon tempura”—plus 10 premium sake varieties from the Hokuriku and Shin’etsu regions.

＜September’s Menu＞
※October’s menu follows September’s menu.

[Seasonal Vegetables] Blanched greens and enoki mushrooms
[Sashimi] Three kinds of fresh fish delivered directly from the Sea of Japan
[Grilled Dish] Wild char from Minamiuonuma, Niigata, grilled with natural salt
[Hot Stone Cooking] Chicken thigh and autumn vegetables cooked on a hot stone plate
[Main Dish] Tempura of taro roots and sweet shrimp, served with Kinoko sauce
[Fried Dish] Tempura made with autumn salmon
[Rice Dish] Himi udon from Kaizuya, a specialty of Toyama Prefecture
[Dessert] Seasonal dessert

＜October’s Menu＞

[Seasonal Vegetables] Nanjing-style tofu
[Sashimi] Three kinds of fresh fish delivered directly from the Sea of Japan
[Grilled Dish] Wild char from Minamiuonuma, Niigata, grilled with natural salt
[Hot Stone Cooking] Shinshu pork and Kinoko cooked on a hot stone plate
[Main Dish] Deep-fried mackerel and eggplant
[Fried Dish] Tempura made with Kamishou taro roots and maitake mushrooms
[Rice Dish] Iwari soba, a specialty of Nagano Prefecture
[Dessert] Seasonal dessert

〇●〇●〇●〇●〇●〇●〇●〇●〇●〇●〇●〇●

＜All-You-Can-Drink Menu＞

[Beer]
Asahi Super Dry, medium bottle

[Sake]
10 carefully selected premium sakes from the Hokushin’etsu region, including Daiginjo-grade varieties.
Examples: Echinobari Junmai Daiginjo, Ginban Junmai Daiginjo Harima 50, Kuromatsu Senjou Junmai Daiginjo Prototype, Maboroshi no Taki Junmai Ginjo, Hakuryu Junmai Ginjo, Kasoku Karakuchi Ginjo, Kaga Tori Junmai, Misuzu Junmai Ginjo, etc.
※Sake varieties are updated periodically.

[Whisky]
Black Nikka

[Sours]
· Lemon sour
· Grapefruit sour
· Shikuwasa sour
· Oolong highball
· Green tea highball

[Shochu]
· Barley shochu
· Sweet potato shochu
· Awamori
· Brown sugar shochu

[Plum Wine]
Plum wine brewed by sake breweries in the Hokushin’etsu region

[Cocktails]
· Cassis soda
· Cassis orange

[Soft Drinks]
· Orange juice
· Grapefruit juice
· Oolong tea
· Green tea

¥7,000ضريبة مدرجة

An 2.5-hour all-you-can-drink plan featuring 8 dishes in total, including “Boiled Red Snow Crab,” “Grilled Mountain Trout with Natural Salt,” and “Ceramic-Plate Grilled Chicken Thighs with Autumn Vegetables,” plus 10 premium sake varieties from the Hokuriku and Shin’etsu regions.

＜September’s Menu＞
※October’s menu is listed after September’s.

[Seasonal Vegetables] Blanched greens and enoki mushrooms
[Sashimi] Three kinds of fresh fish delivered directly from the Sea of Japan
[Grilled Dish] Wild char from Minamiuonuma, Niigata, grilled with natural salt
[Main Dish] Boiled red snow crab
[Hot Pot] Chicken thigh and autumn vegetables cooked on a ceramic plate
[Fried Dish] Fried salmon in autumn
[Rice Dish] Kaizuya Himi udon, a specialty of Toyama Prefecture
[Dessert] Seasonal dessert

＜October’s Menu＞

[Seasonal Vegetables] Tofu made from Nanjing beans
[Sashimi] Assorted fresh fish delivered directly from the Sea of Japan
[Grilled Dish] Wild char from Minamiuonuma, Niigata, grilled with natural salt
[Main Dish] Homemade Japanese-style roast beef made from Echigo beef
[Hot Pot] Pork from Shinshu and kinoko mushrooms cooked on a ceramic plate
[Fried Dish] Fried taro and maitake mushrooms
[Rice Dish] Iwari soba, a specialty of Nagano Prefecture
[Dessert] Seasonal dessert

〇●〇●〇●〇●〇●〇●〇●〇●〇●〇●〇●〇●

＜All-You-Can-Drink Menu＞

[Beer]
Asahi Super Dry, medium bottle

[Sake]
10 carefully selected premium sakes from the Hokuriku and Shin’etsu regions, including Daiginjo-grade varieties.
Examples: Echino Umeri Junmai Daiginjo, Ginban Junmai Daiginjo Harima 50, Kuromatsu Senjou Junmai Daiginjo Prototype, Gen no Taki Junmai Ginjo, Hakuryu Junmai Ginjo, Kashoku Karakuchi Ginjo, Kaga Tori Junmai, Misuzu Junmai Ginjo, etc.
※Brands are subject to change.

[Whisky]
Black Nikka
＜Served as highball, with water, hot water, on the rocks, or neat＞

[Sours]
· Lemon sour
· Grapefruit sour
· Shikuwasa sour
· Oolong highball
· Green tea highball

[Shochu]
· Barley shochu
· Sweet potato shochu
· Awamori
· Brown sugar shochu
＜Served as highball, with water, hot water, on the rocks, or neat＞

[Plum Wine]
Plum wine brewed by sake breweries in the Hokuriku and Shin’etsu regions
＜Served with soda, water, hot water, on the rocks, or neat＞

[Cocktails]
· Cassis soda
· Cassis orange

[Soft Drinks]
· Orange juice
· Grapefruit juice
· Oolong tea
· Green tea

¥8,000ضريبة مدرجة

Choose your main dish: “Boiled Red Snow Crab” or “Grilled Abalone”, “Fried Pufferfish”, “Simmered Salmon and Kinoko in a Clay Pot”, and 5 other dishes – a total of 8 courses. Plus, a 2.5-hour unlimited drinks plan featuring 10 premium sake varieties from the Hokuriku and Chubu regions.

※The October menu follows after September’s menu.

[Seasonal Vegetables] Blanched greens and enoki mushrooms

[Sashimi] Fresh fish assortment shipped directly from the Sea of Japan

[Grilled Dish] Wild char from Minamiuonuma, Niigata, grilled with natural salt

[Main Course] Choose one:
Boiled red snow crab or grilled abalone

[Specialty Dish] Homemade Echigo beef roast in a Japanese style

[Fried Dish] Fried pufferfish

[Meal] Rice cooked in a clay pot with salmon and kinoko mushrooms; small side dish bowl; pickled vegetables

[Dessert] Arrowroot jelly made by Ginza Bashodo

[Seasonal Vegetables] Tofu made from Nanjing beans

[Sashimi] Fresh fish assortment shipped directly from the Sea of Japan

[Grilled Dish] Wild char from Minamiuonuma, Niigata, grilled with natural salt

[Specialty Dish] Homemade Echigo beef roast in a Japanese style

[Main Course] Boiled red snow crab

[Fried Dish] Tempura of salmon and maitake mushrooms

[Meal] Rice cooked in a clay pot with salmon and kinoko mushrooms; small side dish bowl; pickled vegetables

[Dessert] Arrowroot jelly made by Ginza Bashodo

〇●〇●〇●〇●〇●〇●〇●〇●〇●〇●〇●〇●

[Beer]
Asahi Super Dry, medium bottle

[Sake]
10 carefully selected premium sakes from the Hokuriku and Shin’etsu regions, including Daiginjo-grade varieties, chosen by a sake sommelier.
Examples: Echino Umeri Junmai Daiginjo, Ginzan Junmai Daiginjo Harima 50, Kuromatsu Senjou Junmai Daiginjo Prototype, Maboroshi no Taki Junmai Ginjo, Hakuryu Junmai Ginjo, Kasoku Karakuchi Ginjo, Kaga Tori Junmai, Misuzu Junmai Ginjo, etc.
※Sake varieties are updated periodically.

[Whisky]
Black Nikka

[Sours]
· Lemon sour
· Grapefruit sour
· Shikuwasa sour
· Oolong highball
· Green tea highball

[Shochu]
· Barley shochu
· Sweet potato shochu
· Awamori
· Brown sugar shochu

[Plum Wine]
Plum wine brewed by sake breweries from the Hokuriku and Shin’etsu regions

[Cocktails]
· Cassis soda
· Cassis orange

[Soft Drinks]
· Orange juice
· Grapefruit juice
· Oolong tea
· Green tea