Central High-End Cuisine

Located in Central, this 醸, itself a sushi shop now transformed into cut cooking, by Nishimura Yuhiro, the menu changes monthly according to the season, you can eat the most seasonal dishes this time's lunch set $ 1280pp we add $ 380 sake pairing try 5 sake 📍Chop bean iced soup The cold soup is made with dried beans, which is refreshing and smooth in the mouth, with a sweet and sweet bean flavor 📍Homemade grilled sesame tofu This is the master's signature dish, which is not used yellow beans, only with sesame hand ground into tofu, completely handmade dish, the surface lightly roasted become browned crispy inside is still fluffy, plus bacon liver sauce to add flavor 📍Seasonal sashimi The four sashimi are the big togro / peony shrimp / red and deep-sea pond fish. You can try all the seasonal fish at once 📍Wagyu shabu shabu Wagyu beef after fire-roasted beef fat fragrance forced out, the entrance is full of oil aroma, when eating then add sesame sauce seasoning, so that the taste level again sublimated ~ Daqi pure rice raw broth refreshing cold wine wine body is sweeter and not too strong entrance with refreshing aroma with Wagyu shabu shabu, can balance the meat grease 📍Winter melon boiled From time to time not eat, food must talk about the season. So August hot summer, the master specially cooked this winter melon cook, using Aichi Prefecture winter melon plus hairy crab meat stew, winter melon cooked until soft mouth sweet and juicy, definitely a summer delicacy; 📍Wild vegetable dishes The master stir-fries various wild vegetables such as onion, okra, green pepper, eggplant, tomato and other wild vegetables with a noodle drum, which is very tasty 📍Fried herring pair Abe Sake Brewery Regulus The master uses the squid to make fried food, the squid meat is tender and fresh, each piece of fried fish is served with French pickled vegetables / snow salt and tartar sauce to eat, each flavor has its own flavor: when eating with Abe Sake Brewery's regularus, light and soft wine body 📍Pork corner cooking pair Tibetan burning wine with sparkling mineral water Kyushu pork made of angle cook, pork cooked soft and tender taste loose when eating with Hokkaido Yumemi rice both is the perfect match. 📍Six-color summer ice The restaurant uses shaved ice to make shaved ice. The master makes shaved ice for you before the table. You can add a total of 6 kinds of sauce/Tokachi red bean/Hokkaido milk/Uji matcha/mixed raspberry/hojicha and ginger syrup according to your preference #Dakou inCentral #CentralFood #photorestaurant #photofood #醸 #centralcutcooking