日本酒原価酒蔵 池袋本店

Saturdays, Sundays, and holidays are open from noon, so it's a perfect place to enjoy sake by yourself. As it is a sake specialty store, there are many types of sake, and it is a good place to find a sake that suits you. Most of the food menus are salty and slightly squeezed with sake. All sake is served in 100ml containers, and if you order the same sake at a regular izakaya, it's about 30 to 50% cheaper. Instead, the food menu is quite expensive, so don't go out to eat.

I often use it as a recent favorite. It is interesting to read the QR code for each table on your smartphone and order online. However, I think there is still room for ingenuity because it is difficult to design and order the site. The cospa is good and the staff are very friendly, but on Friday night it took quite a while to get the sake from the order. Regardless of the food, I hope that the speed of serving sake will be increased a little more. I am grateful that even if I made a small mistake in cooking, I was able to respond immediately. The juniors I went with also liked it, and I will visit you soon.

I heard that the mainstay is an izakaya, but a company that also operates two high-end sushi restaurants is holding an "all-you-can-eat sushi campaign," and visited with the expectation of fish connoisseurs, freshness, and know-how in handling ingredients. However, the first tuna that came out was damaged and discolored black as shown in the image, and the taste was fishy and disappointing. Is it really alive even if it is amberjack? This color is pretty good. Maybe it's a mistake in thawing the frozen food, or the temperature control is very bad. Does this grip happen to happen? Even if I ordered about 8 pieces of bluefin tuna and roasted bluefin tuna, I couldn't expect it after it was served with a black discoloration or a fishy smell. This quality was the quality of the bluefin tuna, which is expected to receive the most orders. Also, when it comes to fish, the basic material is not cut well. I made a mistake trying to cut it quite thinly, and forcibly put the material that was cut in two, and put the thin material that makes a hole and makes the rice sushi rice visible. Amberjack and sea bream, which may have been left at room temperature for a long time with a large amount of cuts (the room is also hot with heating), are already dry and unpleasant from the texture, probably because of the amount of all-you-can-eat. I didn't feel the spirit of "I want you to provide good products, increase customer satisfaction, and become a repeater." Therefore, the know-how of running a high-class sushi restaurant is not utilized in all-you-can-eat izakaya, and although it is called "all-you-can-eat authentic sushi," it is significantly inferior to conveyor belt sushi. If you pay 3,000 yen per person, it would be happier to go to conveyor belt sushi. I don't know about other stores, though. And men's toilets are not a washing toilet seat, which is rare nowadays. Even if I couldn't help it due to circumstances, I felt that dust had accumulated on the line of sight standing on the urinal and that regular cleaning and guidance were not perfect. It became dry, but the only salvation is the good response of the clerk. Everyone was bright and the footwork was outstandingly good. I will add here.