{"id":38316,"date":"2023-03-03T16:00:30","date_gmt":"2023-03-03T16:00:30","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/m7j"},"modified":"2023-03-03T16:00:30","modified_gmt":"2023-03-03T16:00:30","slug":"m7j","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/m7j","title":{"rendered":"Shinbashi Tamakiya] Spring tsukudani cuisine and wine pairing course available for a limited time only."},"content":{"rendered":"

Shinbashi Tamakiya<\/a>Shinbashi, Shinagawa, Odaiba<\/a><\/p>\n

2023.03.03<\/p>\n

Shinbashi Tamakiya] Spring tsukudani cuisine and wine pairing course available for a limited time only.<\/h1>\n

\"\"<\/p>\n

\n An autumn\/winter course featuring tsukudani, a popular accompaniment to rice and snack with alcohol, paired with wine is being offered for a limited time until March 9 (Thu.) (4,950 yen). It will be offered daily for lunch only, limited to one couple (up to three people) per day, at the counter seating in the restaurant. This special menu was created by chef Hanako Usui under the supervision of food journalist Macky Makimoto.
\nEight dishes using tsukudani are paired with three glasses of wine (white, orange, and red). You can enjoy the marriage of the richness and flavor of tsukudani created by the secret sauce that has been passed down for over 240 years since the establishment of the company.<\/p>\n

\u25a0Menu details through March 9<\/p>\n

(1) Three appetizers (paired with white wine)
\nShrimp tsukudani and caramelized nuts
\nAmitabha Butter
\nStrawberries and leaf peppers, northern Italian style<\/p>\n

(2) Scandinavian-style tsukudani of Nishin (white wine is recommended)
\nHime-nishin tsukudani with sauerkraut and sour cream<\/p>\n

(3) Confit of autumn fish with Guerande salt and kumquat (white wine is recommended)
\nYou can enjoy the flavor brought out by the mineral-rich Guerande salt.<\/p>\n

(4) Chicken shao mai with wood ear lemon and lemon shoyu (served with orange wine)
\nUsing tsukudani (food boiled in soy sauce) made from wood ear lemon<\/p>\n

(5) Thai red curry with beef stewed with ginger (with red wine)
\nBeef boiled in ginger tsukudani (food boiled in soy sauce)<\/p>\n

(6) Warm bean and banana chee, a traditional Vietnamese dessert
\nMade with cooked toramame and grape beans. Gentle taste combined with banana and coconut milk<\/p>\n

\u25a0Offering period
\nAutumn\/Winter Menu Through March 9, 2023
\nLimited to 1 couple (up to 3 people) only during lunch time (12:00 – 15:00) every day.<\/p>\n

*The menu will be changed to the spring menu from March 10.<\/p>\n

Reservations required through the store’s website.
\nhttps:\/\/www.tamakiya.co.jp\/<\/a><\/p>\n

\u25a0Price
\n4950 yen (including tax and service charge, wine included)<\/p>\n

\u25a0Stores
\nShinbashi Tamakiya Head Office
\nAddress: 4-25-4 Shinbashi, Minato-ku, Tokyo
\nTEL\uff1a0120-484-292 <\/p>\n<\/p>\n

Go to the page of this long-established store<\/span><\/a><\/i><\/span>Previous Previous post.<\/span><\/a>Back to List<\/span><\/a>Next Article.<\/span><\/i><\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Shinbashi TamakiyaShinbashi, Shinagawa, Odaiba 2023.03.03 Shinbashi Tamakiya] Spring tsukudani cuisine and wine pairing course available for a limited time only. An autumn\/winter course featuring tsukudani, a popular accompaniment to rice and snack with alcohol, paired with wine is being offered for a limited time until March 9 (Thu.) (4,950 yen). It will be offered daily for lunch only, limited to one couple (up to three people) per day, at the counter seating in the restaurant. This special menu was created by chef Hanako Usui under the supervision of food journalist Macky Makimoto. Eight dishes using tsukudani are paired with three glasses of wine (white, orange, and red). You can enjoy […]","protected":false},"author":1,"featured_media":32597,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041,4042],"tags":[4151,4169,4183,4332,4666],"area":[3991,4085],"class_list":["post-38316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","category-news-en","tag-wine-en","tag-minato-ward-en","tag-shinbashi-tamakiya-en","tag-tsukudani-en","tag-drink-pairing-en","area-tokyo-en","area-minato-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=38316"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38316\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/32597"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38316"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}