東京酒BAL　塩梅　五反田店

[Appetizers] Three kinds of appetizers: Seasonal vegetables and fried tofu with vinegared miso dressing, monkfish liver with ponzu sauce, and braised duck breast.

[Sashimi] Kyoto-style carpaccio of sea bream cured with kelp

[Grilled Dish] Grilled Black Cod marinated in Saikyo Miso

[Fried Food] Seasonal Fried Food

November... Deep-fried anglerfish and wild yam tubers

December... Cod milt tempura and lotus root tempura

January... Deep-fried pufferfish and Japanese parsley tempura

February... Smelt and butterbur tempura

[Hot Pot] Toji Hot Pot <Sake, sake lees, and miso base>

Shiobai style, making full use of the bounty of the mountains and the sea.

[Food] Rice porridge

[Sweets] Uji Matcha Ice Cream

*For an additional ¥500 (tax included) per person, you can upgrade to the "All-you-can-drink option including 15 types of premium local sake."

Note: For course reservations made on the day of or the day before, some details may be subject to change.Also, the menu may be changed on days other than the day of or the day before due to procurement issues.We appreciate your understanding.