Ryouriya Somekawa

料理屋　染川

・

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

090-3034-1325 (+81-90-3034-1325)

Book Now

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

Course menu Menu

Densuke Anago - A delicacy that allows you to fully enjoy the deliciousness of conger eel, a specialty of the Seto Inland Sea.

Densuke conger eel, with its superior fat and firmness, is purchased directly from Awaji Island. It is served semi-raw, with only the skin lightly seared, so that the full flavor of the ingredients can be enjoyed. The salt from Suzu in the Noto Peninsula and sudachi (citrus fruit) enhance the flavor.

Pot Rice - The restaurant's signature dish is prepared with seasonal seafood and vegetables, using ingredients that reflect the season.

The omakase course ends with freshly cooked pot rice filled with seasonal seafood and vegetables. It is a popular dish, described as "a warm bowl of seafood rice." The ingredients are varied, combining ingredients that are ahead of the season with those that are at the end of the season. Savory Okoge (a slightly burnt part of rice) is also a delicacy.

Appetizers - Three dishes to start the course, including the signature dish, baked sesame tofu.

The omakase course begins with three dishes, including a plate of seasonal vegetables and grilled sesame tofu. The dishes are beautiful to look at and enjoyable to taste, and they are a perfect match for drinks. The specialty, baked sesame tofu, is made with honwarabi flour (bracken-starch flour), which gives it excellent elasticity and rich flavor.

"Densuke Anago" is a delicacy that allows you to fully enjoy the deliciousness of conger eel, a specialty of the Seto Inland Sea.

The best Densuke conger eel, with its rich fat and firm flesh, is delivered directly from Awaji Island. To allow you to fully enjoy the flavor of the ingredients, we serve it semi-raw, with only the skin lightly seared. Suzu salt from the Noto Peninsula and sudachi citrus enhance the umami.

Our proud "Kamagohan" made with seasonal seafood and vegetables, ingredients that reflect the season

The final dish of the chef's choice course is a freshly cooked rice pot filled with plenty of seasonal seafood and vegetables. It is a popular dish that is said to be "like a warm seafood bowl." The ingredients are diverse, combining the first and last ingredients. You can also look forward to the fragrant scorched rice!

The signature dish, grilled sesame tofu, will also be served. The course begins with three dishes, including the "appetizer."

The chef's choice course starts with three dishes, including a seasonal vegetable dish and grilled sesame tofu. The dishes are beautiful to look at and enjoyable to eat, and go great with alcohol. The specialty grilled sesame tofu is made with real bracken powder, so it has a chewy texture and a rich flavor.