お知らせ

3/16週替わり：西京味噌仕立ての「カラスカレイの味噌煮込み」
今週の「いちむランチ」は、ひと手間かけたカラスカレイの味噌煮が登場です。

一度西京味噌で丁寧にマリネ（漬け込み）することで、魚特有の臭みを除き、旨味をギュッと凝縮させました。仕上げは白味噌と生姜でさっと煮込み、香り高く上品な味わいに。

ふわふわの身： お箸でスッとほぐれる驚きの柔らかさ。

味の染みた大根： 魚の旨味をたっぷり吸い込んだ大根が絶品です。

食べやすさ： 大型サイズを厳選しているため、骨がなくお子様やご年配の方も安心してお召し上がりいただけます。

西京味噌のコクと生姜の爽やかさが広がる、ご飯の進む一皿です。ぜひご賞味ください！

March 16th Weekly Special: Braised Black Halibut in Saikyo Miso
This week's "Ichimu Lunch" features braised black halibut prepared with extra care.

By carefully marinating the fish in Saikyo miso, the fishy smell is removed and the umami flavor is concentrated. The dish is then quickly simmered in white miso and ginger for a fragrant and elegant finish.

Fluffy flesh: Surprisingly tender, easily flaked with chopsticks.

Radish infused with flavor: The radish, having absorbed the rich umami of the fish, is exquisite.

Easy to eat: We select large-sized fish, so there are no bones, making it safe for children and the elderly to enjoy.

The rich flavor of Saikyo miso and the refreshing taste of ginger make this a dish that goes perfectly with rice. Please enjoy!