心ときめく
ひつまぶし
旗亭 新町 きた川
Kitei Shinchou Kitagawa
1370 Murai, Hino-cho, Gamo-gun, Shiga Prefecture 529-1604
Kitei Shinchou Kitagawa business hours
11:00〜14:30 (L.O.14:00)
Saturdays, Sundays, and Public holidays 11:00-15:30 (L.O. 15:00)
Dinnewr time is not open for a while.
Regular holiday 3rd Monday
(If it is a Public holiday, the next day will be closed)
There are 2 private rooms for 2 to 4 people. (reservation required)
Completely non-smoking inside the store
Kitei Shinchou Kitagawa parking
There are 15 parking spaces on the south side of the store.
(Please park on the west side of the parking.)
Kitei Shinchou Kitagawa Reservations/Inquiries
TEL0748-43-2273
旗亭 新町 きた川今月のおすすめ
●旗亭 新町 きた川 新ランチ始まりました。
近江鶏照り焼きひつまぶし
低カロリーでヘルシーな近江鶏の 照り焼きひつまぶしです。鶏にからめた 甘辛のたれはごはんがすすみます
一膳目はそのままで
二膳目はお好みの薬味を添えて
三膳目は出汁を注いでお茶漬け風に 風味の変化を是非お楽しみ下さい
近江鶏照り焼きひつまぶし
茶碗蒸し
香の物
2,000円(税込み)
甘味付き2,200円(税込み)
豚ロース(瀬戸自愛豚使用) 桜ミルフィーユかつひつまぶし
豚ロースと桜葉の塩漬けを重ね揚げました。
柔らかい瀬戸自愛豚と桜葉の相性が抜群の ミルフィーユかつひつまぶしです。
一膳目はそのままで
二膳目はお好みの薬味を添えて
三膳目は出汁を注いでお茶漬け風に風味の変化を是非お楽しみ下さい。
豚ロース桜ミルフィーユかつひつまぶし
茶碗蒸し
香の物
2,000円(税込み)
甘味付き2,200円(税込み)
あさりしぐれひつまぶし
旨みたっぷりのあさりに香りのいい生姜を加えて甘辛く煮詰めました。
一膳目はそのままで
二膳目はお好みの薬味を添えて
三膳目は出汁を注いでお茶漬け風に風味の変化を是非ご堪能下さい
あさりしぐれひつまぶし
茶碗蒸し
香の物
2,000円(税込み)
甘味付き2,200円(税込み)
Shinchou Kitagawa specialty Mabushi dishes
Gyu-Mabushi
Omi Beef (Shiga Prefecture)
In Japan, there are three major Japanese beef brands.
Among Omi Beef, Kobe Beef, and Matsusaka Beef, Omi Beef has an overwhelming history, with a history of over 400 years. "Kobe Beef" has a history of about 130 years, "Matsusaka Beef" has a history of 100 years, and Omi Beef livestock farmers have adopted the name "Omi Beef" more than anywhere else.
This is the reason for our strong pride and confidence.
Seto Sanroku Beef (Aichi Prefecture)
They are nurtured in the rich nature of Mt. Mikuni in Seto, Aichi Prefecture, with clean air and natural water.
This is his brand of crossbreed that has been bred for a long time (approximately 27 months) with a lot of love from the producer's family.
Pork Shabu Mubushi
Kurao Pork (Shiga Prefecture)
Kurao Pork's pig farm is located in a corner of Hino Town, Shiga Prefecture. Kurao pork is also known as ``Baumkuchen pork.''In order to produce delicious pork, it is important to know what kind of feed to feed and when to feed it.
Kurao Pork uses a unique combination of wheat-based ingredients such as Baumkuchen as feed.
Seto Jiaiton (Aichi Prefecture)
Tani Farm's Seto Pork (Seto Jiaiton Pork), which won the Gold Award in Aichi Prefecture, has no odor typical of pork, and the lean meat is soft and fatty.Juicy makes him feel refreshed. The more he chews, the more the pork's natural flavor and sweetness spreads. They are raised in the lush nature of the local area of Seto, and are raised with care while being fed food that is suitable for human consumption.
Eel Hitsumabushi
Hitsumabushi is a local dish from Aichi Prefecture that was selected by the Ministry of Agriculture, Forestry and Fisheries as one of the ``Top 100 Local Dishes of Rural Areas.'' This is a dish of grilled eel that is finely chopped and served over rice. The most popular theory about its origin is that eel restaurants created it as a way to make use of scraps of eel. Hitsumabushi, which allows you to enjoy eel in a variety of flavors, is now loved all over Japan.
How to enjoy Beef Mabushi
Please enjoy the flavor of beef for the first meal. Mix the beef and rice well using a rice scoop, place in a bowl, and enjoy.
The second meal is your favorite seasoning.
Add (wasabi, small green onions, shiso leaves, ginger, ground sesame seeds) and enjoy the variety.
The third meal is served in a bowl in the same way as the first meal, and topped with your favorite condiments (wasabi, small green onions, shiso leaves, ginger, and ground sesame seeds).Top with the soup stock and enjoy.
How to enjoy pork shabu mabushi
Please enjoy the flavor of pork for the first meal.Mix the pork and rice well with a rice scoop and place in a bowl. First, sprinkle with salt to bring out the sweetness of the pork.Please enjoy.
Next, sprinkle with our special dashi soy sauce and enjoy.
The second meal is your favorite seasoning.
(Yuzu pepper, small green onions, shiso leaves, Japanese ginger)Please enjoy the changes.
For the third meal, place it in a bowl just like the first meal, and add your favorite condiments on top.Yuzu pepper, small green onions, perilla leaves, Japanese ginger)Place on top, drizzle with dashi soup and enjoy.