{"id":5205,"date":"2019-10-30T17:00:32","date_gmt":"2019-10-30T08:00:32","guid":{"rendered":"https:\/\/rakuzo.dkdining.com\/ebina\/?post_type=blog&p=5205"},"modified":"2019-10-30T17:00:32","modified_gmt":"2019-10-30T08:00:32","slug":"3908-4","status":"publish","type":"blog","link":"https:\/\/rakuzo.dkdining.com\/ebina\/en\/blog\/5205\/","title":{"rendered":"A moment to look back on the past month"},"content":{"rendered":"

\t\t\t\t<![CDATA[\u3053\u3093\u306b\u3061\u306f\u3001\u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u2010RAKUZO\u2010 \u6d77\u8001\u540d\u99c5\u524d\u5e97PR\u62c5\u5f53\u3067\u3059\u3002
\nOctober has come to an early end. As the end of the year is in sight, some of you may be thinking about the past year with the few remaining days on your calendars, so why not take a moment to reflect on the month of October and enjoy seasonal delicacies and sake as you head into the first year-end and New Year's holidays of 2021?
\nWe have the perfect dishes and drinks for such occasions.
\n <\/p>\n

Taste the unique delicacies of autumn<\/span><\/h2>\n

\"\"<\/a>
\nThe best fish in season right now is mackerel. The mackerel has plenty of fat stored in its body for the coming winter, and it has an irresistible flavor with a good fat content. We serve fresh mackerel from off the coast of Nagasaki, which has a firm texture. Try the seasonal flavor that only the freshest mackerel can offer.
\n <\/p>\n

Enjoy the aroma of plenty of condiments<\/span><\/h2>\n

\"\"<\/a>
\nThe \"chilled tofu covered with condiments\" offers a slightly different taste from the usual chilled tofu.
\nThe texture and aroma of chilled tofu is exquisite, and the aromatic condiments are arranged in such a way that you can enjoy them as much as you like. During this season when it is easy to get sick, eating this dish with plenty of condiments will make your cold go away.
\n <\/p>\n

A little bit of every flavor.<\/span><\/h2>\n

\"\"<\/a>
\nDid you know that fall is the time of year when meat also becomes more delicious for winter? Rakura's \"3 Kinds of Meat Platter\" offers 3 kinds of meat, each with a little bit of fat that has been stored in the body for the winter and has become full of flavor. Please enjoy the fatty flavors of the medium-rare ribs, specially selected pork, and young chicken.
\n 
\n 
\nRakuzo Utage Ebina Ekimae is a Japanese dining restaurant with all private rooms.
\nPrivate rooms of various sizes are available for various occasions, from small drinking parties, business entertainment, dinners, medium-sized banquets, and large groups.
\nWe 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 also have original dishes that we are proud of. We hope you will enjoy our specialties.
\nWe look forward to serving you all.
\n 
\nPhone number: 050-5269-7726
\nThis is the PR manager for RAKUZO Ebina Ekimae!
\n 
\n*The contents, course structure, amounts, etc. listed may differ from actual conditions. Please confirm details at the time of reservation.
\n*Some copyright-free images may be used in the article.
\nPlease contact the store for more information.\t\t<\/p>","protected":false},"featured_media":5037,"template":"","class_list":["post-5205","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\u3072\u3068\u6708\u3092\u632f\u308a\u8fd4\u308b\u3072\u3068\u3068\u304d\u3092 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u2010RAKUZO\u2010 \u6d77\u8001\u540d\u99c5\u524d\u5e97 - \u3010\u516c\u5f0f\u3011\u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u2010RAKUZO\u2010 \u6d77\u8001\u540d\u99c5\u524d\u5e97<\/title>\n<meta name=\"description\" content=\"\u3010\u516c\u5f0f\u3011\u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u2010RAKUZO\u2010 \u6d77\u8001\u540d\u99c5\u524d\u5e97 \u306e\u3072\u3068\u6708\u3092\u632f\u308a\u8fd4\u308b\u3072\u3068\u3068\u304d\u3092 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u2010RAKUZO\u2010 \u6d77\u8001\u540d\u99c5\u524d\u5e97 \u306e\u30da\u30fc\u30b8\u3067\u3059\u3002\u5f53\u5e97\u81ea\u6162\u3001\u8077\u4eba\u3053\u3060\u308f\u308a\u306e\u201d\u7099\u308a\u201d\u3067\u65e8\u307f\u3092\u5f15\u304d\u7acb\u305f\u305b\u305f\u9d8f\u6599\u7406\u3068\u3001 \u53b3\u9078\u3057\u305f\u5c71\u3068\u6d77\u306e\u5e78\u304c\u969b\u7acb\u3064\u9152\u306e\u80b4\u3092\u304a\u697d\u3057\u307f\u304f\u3060\u3055\u3044\u3002 \u6398\u308a\u3054\u305f\u3064\u3084\u6905\u5b50\u304c\u30e1\u30a4\u30f3\u306e\u548c\u30e2\u30c0\u30f3\u500b\u5ba4\u3067\u3086\u3068\u308a\u306e\u6642\u9593\u3092 \u304a\u904e\u3054\u3057\u3044\u305f\u3060\u3051\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\/ebina\/en\/blog\/5205\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u3072\u3068\u6708\u3092\u632f\u308a\u8fd4\u308b\u3072\u3068\u3068\u304d\u3092 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u2010RAKUZO\u2010 \u6d77\u8001\u540d\u99c5\u524d\u5e97 - 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