ANAGO KANZAKE GINZA "HAKARIME"  
               
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Japanese
 
ANAGO SHABU OTSUKURI ZEMBU-MORI ISHIYAKI-MESHI HAKKINTON SANDANMI TO DAIKON NO YAWA-NI
 
DINNER MENU
 
Conger eel dishes      
 ANAGO-OTSUKURI   1,050 1,102
  conger eel sashimi
 
SASHIMI
  conger eel sashimi
YUJIME
  conger eel sashimi immersed briefly in boiling water
YAKISHIMO
  conger eel sashimi lightly roasted
USUZUKURI
  conger eel sashimi sliced paper-thin
   
     
 OTSUKURI ZEMBU-MORI   3,200 3,360
  platter of assorted conger eel sashimi (sashimi, yujime, yakishimo, usuzukuri)
   
     
 ANAGO SHABU   1,500 1,575
  conger eel quickcooked in boiling broth
   
     
 IPPON-TEN   1,200 1,260
  conger eel tempura (typical Japanese deep-fried dish;
coated thinly with batter and fried crisply in plenty of oil,
and served with ten-tsuyu sauce seasoned with condiments)
   
     
 SHIRA-YAKI   1,200 1,260
  conger eel grilled plain without sauce
   
     
 FUNWARI-NI ANAGO   900 945
  boiled conger eel in salty-sweet broth with cucumber julienne
   
     
 CHIIZU TO OKOME NO HARUMAKI   700 735
  spring rolls of rice dressed in cheeze sauce, conger eel and perilla
   
     
 HONE SEMBEI   450 472
  deep-fried conger eel bone without batter
   
     
 BOU-ANAGO   800 840
  grilled conger-shaped fish of crunchy texture dried and chopped
   
     
 ICHIYA-BOSHI   1,100 1,155
  grilled conger eel dried overnight
   
     
 SHUTOU-AE   600 630
  conger eel sashimi dressed with shuto (salted and fermented bonito and entrails)
   
     
 ANAGO NO SARADA   980 1029
  conger eel salad dressed with kombu (edible kelp) and Balsamic vinegar
   
     
 ISHIYAKI-MESHI   1,200 1,260
  rice in heated stone bowl with conger eel, sauce, gochujan, etc.
   
     
 HAKARIME-ZUSHI 1block 250 262
  block-shaped sushi (boiled conger eel with vinegared black sticky rice) *Minimum order is two pieces.
   
     
 OMIYAGE-ZUSHI   1,200 1,260
  six pieces of block-shaped sushi (boiled conger eel with vinegared black sticky rice) for takeaway;
Your early order would be very much appreciated.
   
     
       
       
Sashimi      
 SASHI-MORI small 2,300 2,415
  today's platter of assorted sashimi
   
large 3,600 3,780
       
       
Broiled dishes      
 TORO ABURI-YAKI   1,600 1,680
  broiled choice marbled tuna and green onion with sweet miso on leaf
   
     
 HAKKINTON TSUKUNE SHICHIMI-YAKI   850 892
  pork meatballs coated with salty-sweet sauce and soft boiled egg
   
     
 GYUUNIKU TO NAGAIMO NO KUWAYAKI   1,500 1,575
  broiled beef, yam and lotus root dressed in grated radish and egg yolk
   
     
 AIGAMO DAKIMI AMI-YAKI   950 997
  broiled duck breast dressed in sesame mustard sauce
   
     
 NINNIKU MARU-YAKI   600 630
  broiled garlic
   
     
       
       
Hot dishes      
 HAKKINTON SANDANMI TO DAIKON NO YAWA-NI   1,200 1,260
  simmered rib of pork in miso and boiled radish in broth
   
     
 HAKKINTON MOTSU-NI   700 735
  hot pot of stewed pork entrails and vegetables
   
     
       
       
Deep-fried dishes      
 WATARIGANI NO KARAAGE   750 787
  deep-fried soft shell crab
   
     
 KINOKO TO SHUN-YASAI NO TEMPURA   800 840
  assortment of seasonal vegetable tempura
   
     
       
       
Salads      
 ONSEN-TAMAGO SALAD   700 735
  egg salad (soft-boiled egg, julienne, lettuce, chicken, sesame, etc.)
   
     
 KANI-MISO SALAD   980 1029
  salad of crabmeat and julienne in crab-flavored sauce
   
     
 GORGONZOLA SALAD   980 1029
  green salad and uncured ham with blue cheese dressing
   
     
       
       
Side dishes to be taken with alcoholic drinks      
 HOYA TO KONOWATA   600 630
  sea squirt dressed with salted entrails of trepang (sea cucumber)
   
     
 SANDO-ZUKE MOZUKU-SU   600 630
  mozuku seaweed salad with vinegar shoyu (soy sauce) dressing
   
     
 HOTARUIKA NO SUMI-TSUKURI   600 630
  salted and fermented firefly squid and intestines with sepia (squid ink)
   
     
 JUKUSEI KOUSHITSU CHIIZU-MORI   1,200 1,260
  assortment of aged firm cheeses
   
     
 FOAGURA SAIKYOU-ZUKE   980 1029
  French foie gras marinated in miso (soybean paste)
   
     
 YAKI USUAGE TO AONA   600 630
  grilled slices of tofu deep-fried and potherb dressed in soy sauce
   
     
 TEZUKURI KONNYAKU KARASHI-AE   500 525
  konjak (jelly-like food made from the starch of devil's tongue)
dressed in egg yolk and mustard sauce
   
     
 MARUTOKU EIHIRE   600 630
  grilled choicest ray-fin
   
     
 MAGURO TO AO-NEGI NO NUTA   750 787
  lean tuna and green onion
dressed in mustard, vinegar and miso (soybean paste)
   
     
 TOUROKU OBORO-DOFU   600 630
  choice smooth soft tofu (soy bean curd)
   
     
 SUTAMINA NATTOU   700 735
  natto (fermented soybeans) mixed round with okra, yam
and takuan (yellow pickled radish)
   
     
 TEZUKURI MENTAIKO   600 630
  cod roe mixed with salt and red pepper
   
     
 OSHINKO SONO ICHI   600 630
  Japanese-style pickled vegetables No.1
   
     
 OSHINKO SONO NI   600 630
  Japanese-style pickled vegetables No.2
   
     
       
       
Rice, noodles, egg custard      
 MINI-HITSUMABUSHI ANAGO   1,000 1,050
  simmered conger eel cut in rectangles on rice in wooden container
   
     
 OCHAZUKE   600 630
  rice poured hot broth in bowl
topped with nori (laver) or ume (pickled Japanese plum)
   
     
 KANI TO TAMAGO NO ZOUSUI   750 787
  rice porridge with crabmeat and egg
   
     
 JUKUSEI YUBAMEN UDON   700 735
  wheat-based noodles added yuba (soy milk skin),
and served on zaru (sieve-like bamboo tray)
   
     
 KEIRAN JITATE-WAN   350 367
  soft egg custard with chicken (not sweet, served hot)
   
     
 OMIYAGE-ZUSHI   1,200 1,260
  six pieces of block-shaped sushi (boiled conger eel
with vinegared black sticky rice) for takeaway;
Your early order would be very much appreciated.
   
     
       
       
Sweets      
 GOMA-AISU   500 525
  sesame ice cream (white or black)
   
     
 KUZUKIRI   500 525
  arrowroot starch vermicelli with sweet brown sugar syrup
   
     
 NURE AMA-NATTO   400 420
  sweetened adzuki beans
   
     
 

Some of the listed items may not be available or
are subject to change in price according to the season of the year.

We can serve you a variety of recommended and
seasonal dishes other than the above.

10% (ten percent) of the price will be added to the price
as service charge.

 
 
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