{"id":5920,"date":"2020-09-02T17:00:47","date_gmt":"2020-09-02T08:00:47","guid":{"rendered":"https:\/\/rakuzo.dkdining.com\/ebina\/?post_type=blog&p=5920"},"modified":"2020-09-02T17:00:47","modified_gmt":"2020-09-02T08:00:47","slug":"3908-33-2","status":"publish","type":"blog","link":"https:\/\/rakuzo.dkdining.com\/ebina\/en\/blog\/5920\/","title":{"rendered":"A great selection of our signature seared dishes\uff5cAll private rooms RAKUZO-RAKUZO- Ebina Ekimae Branch"},"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
\nWe are proud of our seared dishes, which are carefully grilled by our artisans. Searing is a cooking method that removes excess oil and concentrates the flavor to maximize the original deliciousness of the ingredients. It is a perfect snack for our restaurant's alcoholic beverages.
\n <\/p>\n

When it comes to seared chicken, you can't go wrong with yakitori.<\/strong><\/span><\/h2>\n

\"\u697d\u8535\u65b0\u6a4b\u9280\u5ea7\u53e3\u5e97\u3000\u65b0\u6a4b\u3000\u5bb4\u4f1a\"<\/a>
\nWhen people think of seared dishes, the first thing that comes to mind is yakitori. We are particular about our ingredients and use fresh Daisen chicken. Oyama chicken is raised in a flat-fed cage and is characterized by its moderate fat content and juiciness. Please try our yakitori carefully grilled one by one by our chefs.
\n <\/p>\n

Seared juicy, thick beef tongue<\/strong><\/span><\/h2>\n

\"\"<\/a>
\nThe next recommended seared dish is the \"Seared Beef Tongue. The seared beef tongue is very tender and full of deliciousness. It is sliced thickly, so it spreads in your mouth as you bite into it. Please enjoy a different taste of beef tongue from grilled beef tongue.
\n <\/p>\n

Seared mackerel with a crispy, aromatic skin<\/strong><\/span><\/h2>\n

\"\"<\/a>
\nThis \"Seared Vinegared Mackerel\" is a perfect match with sake. The fresh mackerel is vinegared and then seared to a golden brown. The skin is grilled to the point of charring, which gives it a crispy, savory texture that brings out the umami of the mackerel. The fat of the mackerel is melted by the searing process, and the taste is mellowed. After eating this, you may not be able to eat vinegared mackerel unless it is seared.
\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.
\nPlease call us or check our website to confirm our business days before visiting us.
\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":376,"template":"","class_list":["post-5920","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\u5f53\u5e97\u81ea\u6162\u306e\u7099\u308a\u6599\u7406\u3092\u582a\u80fd\u3067\u304d\u308b\u9038\u54c1 | \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\u5f53\u5e97\u81ea\u6162\u306e\u7099\u308a\u6599\u7406\u3092\u582a\u80fd\u3067\u304d\u308b\u9038\u54c1 | \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\/5920\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u5f53\u5e97\u81ea\u6162\u306e\u7099\u308a\u6599\u7406\u3092\u582a\u80fd\u3067\u304d\u308b\u9038\u54c1 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u2010RAKUZO\u2010 \u6d77\u8001\u540d\u99c5\u524d\u5e97 - 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