{"id":3683,"date":"2019-04-03T17:00:46","date_gmt":"2019-04-03T08:00:46","guid":{"rendered":"https:\/\/rakuzo.dkdining.com\/akihabara\/?post_type=blog&p=3683"},"modified":"2019-04-03T17:00:46","modified_gmt":"2019-04-03T08:00:46","slug":"%e3%81%84%e3%82%88%e3%81%84%e3%82%88%e6%98%a5%e5%88%b0%e6%9d%a5%ef%bc%81%e5%bd%93%e5%ba%97%e3%81%ae%e6%98%a5%e3%83%a1%e3%83%8b%e3%83%a5%e3%83%bc%e3%81%8c%e5%87%ba%e6%8f%83%e3%81%84%e3%81%be%e3%81%97","status":"publish","type":"blog","link":"https:\/\/rakuzo.dkdining.com\/akihabara\/en\/blog\/3683\/","title":{"rendered":"Spring has finally arrived! Our spring menu is now available! | Rakura Akihabara Ekimae"},"content":{"rendered":"

\t\t\t\tHello, I am the PR person in charge of Rakuzo Akihabara Ekimae Store.<\/p>\n

The temperature is gradually getting warmer, and spring has finally arrived in earnest. Spring has arrived at our restaurant as well! Our long-awaited \"Spring Menu\" is now available. Please enjoy the seasonal flavors that are only available for a limited time. We have selected two items from our spring menu to introduce to you. Please check them out!<\/p>\n

 <\/p>\n

Katsuo no tataki is eaten with salt in the authentic style.<\/strong><\/span><\/h2>\n

\"\"<\/a><\/p>\n

Hatsu Gatsuo Salt Tataki<\/p>\n

Fatty bonito in the fall is delicious, but crispy bonito from spring to early summer is also excellent. We prepare the first bonito of the season as Tataki. The seared surface is fragrant and the meat is melt-in-your-mouth tender.<\/p>\n

Bonito Tataki is often served with ponzu (Japanese citrus juice), but the authentic Kochi style is to serve it with salt. We offer a blend of Setouchi floral salt and salted kelp salt. Please enjoy the crisp taste completed with Hatsugatsuo + blended salt.<\/p>\n

 <\/p>\n

Check the crystal-clear cleanliness first!<\/strong><\/span><\/h2>\n

\"\"<\/a><\/p>\n

Sakuraebi Sashimi<\/p>\n

It is a unique springtime pleasure to eat sakura shrimps sashimi. The spring-like cherry blossom color is really beautiful. First of all, check out the beauty of the translucent flesh. Dried sakura shrimps are characterized by their savory flavor, but sakura shrimp sashimi stands out for its strong sweetness. Bite into it thoroughly and enjoy the spring.<\/p>\n

We have also prepared other delicious dishes unique to this time of year. We have updated not only the a la carte menu, but also the course menu to the spring menu. We hope you will all enjoy the flavors of spring. We look forward to seeing you at our restaurant.<\/p>\n

 <\/p>\n

Rakuzo is a Japanese dining room with all private rooms.
\nPrivate rooms of various sizes are available for small drinking parties and
\nFor business entertainment, dinners, medium-sized banquets, and large groups
\nIt can be used in various situations.<\/p>\n

We will color your banquet with dishes that are popular among men and women of all ages. Please be sure to try our most popular dishes such as beef tongue and grilled skewers. We are also proud of our original dishes. Unlike ordinary izakaya restaurants, we focus on dishes other than snacks, so even those who do not drink alcohol can enjoy our food.<\/p>\n

Phone number: 050-7300-4062<\/p>\n

Twitter.this way (direction close to the speaker or towards the speaker)<\/a><\/p>\n

This is the PR manager of Rakuzo Akihabara Ekimae Store!<\/p>\n

*Some copyright-free images may be used in the article.<\/p>\n

Please note that some of the contents and composition of the courses may differ. Please confirm details at the time of reservation.\t\t<\/p>","protected":false},"featured_media":3663,"template":"","class_list":["post-3683","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\u3044\u3088\u3044\u3088\u6625\u5230\u6765\uff01\u5f53\u5e97\u306e\u6625\u30e1\u30cb\u30e5\u30fc\u304c\u51fa\u63c3\u3044\u307e\u3057\u305f\uff01 | \u697d\u8535\u79cb\u8449\u539f\u99c5\u524d - \u3010\u516c\u5f0f\u3011\u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u2010RAKUZO\u2010 \u79cb\u8449\u539f\u99c5\u524d\u5e97<\/title>\n<meta name=\"description\" content=\"\u697d\u8535\u79cb\u8449\u539f\u99c5\u524d \u5c45\u9152\u5c4b | \u697d\u8535\u306f\u5168\u5e2d\u500b\u5ba4\u306e\u548c\u98df\u30c0\u30a4\u30cb\u30f3\u30b0\u3067\u3059\u3002 \u500b\u5ba4\u306f\u5927\u5c0f\u3055\u307e\u3056\u307e\u3054\u7528\u610f\u3057\u5c11\u4eba\u6570\u306e\u98f2\u307f\u4f1a\u3084 \u63a5\u5f85\u30fb\u4f1a\u98df\u3001\u4e2d\u898f\u6a21\u306e\u5bb4\u4f1a\u3084\u5927\u4eba\u6570\u306e\u56e3\u4f53\u3067\u306e\u3054\u5229\u7528\u307e\u3067 \u3044\u308d\u3044\u308d\u306a\u30b7\u30c1\u30e5\u30a8\u30fc\u30b7\u30e7\u30f3\u3067\u3054\u5229\u7528\u9802\u3051\u307e\u3059\u3002 \u8001\u82e5\u7537\u5973\u306e\u9694\u305f\u308a\u306a\u304f\u3054\u597d\u8a55\u3044\u305f\u3060\u3044\u3066\u3044\u308b\u6599\u7406\u3067\u304a\u5ba2\u69d8\u306e\u3054\u5bb4\u4f1a\u3092\u5f69\u3089\u305b\u3066\u3044\u305f\u3060\u304d\u307e\u3059\u3002\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rakuzo.dkdining.com\/akihabara\/en\/blog\/3683\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u3044\u3088\u3044\u3088\u6625\u5230\u6765\uff01\u5f53\u5e97\u306e\u6625\u30e1\u30cb\u30e5\u30fc\u304c\u51fa\u63c3\u3044\u307e\u3057\u305f\uff01 | \u697d\u8535\u79cb\u8449\u539f\u99c5\u524d - 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