‚È‚¾–œ–{“XŽR’ƒ‰Ô‘‘‚Ì—¿—(ƒƒjƒ…[)‚Ɖ摜(ŽÊ^) Nadaman Sazanka-so Tokyo, Japan - Photos of Dishes

‚È‚¾–œ–{“XŽR’ƒ‰Ô‘‘‚Ì—¿—(ƒƒjƒ…[)‚Ɖ摜(ŽÊ^)B2012”N12ŒŽã{‚ŏH‚ðŽv‚킹‚é•iXB
Photos of Dishes of Nadaman Sazanka-so in Tokyo, Japan, taken in December 2012



æ•t: —MŽq“¤•…AŠÃŠC˜VAŠâ‘ùAŽ|o‚µƒ[ƒŠ[
APPETIZER(Sakiduke): Yuzu citrus flavored tofu and sweet shrimp, thick jelly sauce


‘OØ: –@˜@‘(‚Ù‚¤‚ê‚ñ‚»‚¤)Z‚µAŠ`”’˜a‚¦A‚ ‚ñŠÌ‚Û‚ñ|AŠI¬‘³ŽõŽiA|Žæ‚è䪉ׁA¼‚©‚³ŽœŒÆ(‚­‚í‚¢)AŽ©‰Æ»“‚–nA‚Þ‚©‚²‰©‹à—g‚°
HORS D'OEVRE(Zensai): Boiled spinach soaked in bonito, mixed persimon and tofu paste, boiled crab meat sushi and myoga, salted mullet roe, fried arrow head and mukago


‹z•¨: ”¿—§‚µ‚ñ‚¶‚傤AËŠªŠ‹‘Å‚¿AŒö‘·Ž÷(‚¢‚¿‚傤)‹ÊŽqA—éØA‹žlŽQA—MŽq
SOUP(Suimono): Scallop dumpling, prawn, boiled egg yolk and vegetables


‘¢‚è: ‰Í“Ø(‚Ó‚®)”–‘¢‚èA‰Í“Ø”çA–ò–¡A‚Û‚ñ|Ažò
RAW FISH(Tsukuri): Thin-sliced brow fish and skin


‡æ(‚ ‚¢‚´‚©‚È): ŠC˜VˆðŒ@‚èAŒÓ“(‚­‚é‚Ý)–¡‘XA‹âˆÇAŒö‘·Ž÷÷–Ý(‚¢‚¿‚傤‚¹‚ñ‚ׂ¢)
SEASONAL DISH(Aizakana): Steamed Ebi-imo (as taro potato) and tasty miso (walnuts flavor), fried ginkgo nuts and sweet potato


Ä•¨: ‚¦‚Ú‘â—M‚ ‚ñÄAé¸(‚ ‚í‚Ñ)ƒXƒe[ƒLA•šŒ©“‚hŽqA‹e‰Ô•“(‚©‚Ô)
GRILLED DISH(Yakimono): Grilled butterfish and abalone, sweet red pepper and binegared turnip


ŽÏ•¨: •“(‚©‚Ô)ö‚µAŠIg‚ ‚ñ‚©‚¯AŽRˆ¨(‚킳‚Ñ)
SIMMERED DISH(Nimono): Simmered turnip and crab meat sauce including carrot, cloud ear mushroom and grouper


HŽ–: ŒIŒÜ–ÚŒä”ÑŠ˜†‚«
‚Ì•¨: ·‚荇‚킹
Ž~˜o: –¡‘X`
RICE SET(Shokuji): Steamed rice and assorted vegetables (Chest nuts, konnyaku, burdock, carrot and shiitake mushroom), assorted Japanese pickles, miso soup


ƒfƒU[ƒg: ƒpƒpƒCƒ„ƒ[ƒŠ[Šñ‚¹AƒRƒRƒiƒbƒcƒ\[ƒXA—m—œƒRƒ“ƒ|[ƒgAƒLƒEƒCAä•(‚¢‚¿‚²)
FRUITS: Papaya and lemon jelly with coconut's sauce, pear, kiwi and strawberry


ŠÃ–¡: ÄŽF–€ˆð(‚³‚‚܂¢‚à)A–•’ƒ
DESSERT: Japanese confectionery served with powdered green tea

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