Official】All private rooms RAKUZO Koriyama Ekimae

2025.10.29

海鮮料理のおすすめをご紹介します | 全席個室 楽蔵‐RAKUZO‐ 郡山駅前店

Hello, I am the PR person in charge of the all private rooms Rakuzo Koriyama Ekimae branch.

海の幸を味わいながらお酒を飲みたいときは、ぜひ楽蔵へお越しください。魚介・肉・野菜、さまざまな食材を使用した創作和食を取り揃えております。本日は、海鮮がお好きの方におすすめしたいメニューをピックアップしてご紹介します。

彩りキレイな海鮮に舌鼓

Today's sashimi / 979 yen (tax included)

Special three-piece sashimi platter / 1,419 yen (tax included)

Special five-piece sashimi platter / 2,079 yen (tax included)

海鮮料理の定番といえば「お刺身」が浮かんだ方も少なくないはず。お酒のお供に彩りキレイな海鮮をお召し上がりになりませんか？当店では、一つ一つの素材を丁寧に盛り付けたお造りを取り揃えています。素材がもつ本来の旨味をそのまま味わうことが出来る逸品です。ぜひお召し上がりください。

海鮮の炙りもおすすめです

Seared vinegared mackerel / 1,199 yen (tax included)

Shrimp meat roll skewer / 1 skewer / 429 yen (tax included)

続いてご紹介するのは、炙り料理です。こちらは、海老と肉を同時に味わうことができる「海老の肉巻き串」と、風味豊かな「炙り〆鯖」になります。どちらも香ばしい香りが漂い、その香りに食欲がそそられる方は少なくないはず。しっぽり飲みのお供におすすめです。ぜひご賞味ください。

本日は、海鮮料理をご紹介しましたが、いかがでしたでしょうか。ご来店の際は、ぜひいろいろなメニューをお楽しみください。

Rakuzo Utage is a Japanese dining restaurant that offers private rooms of various sizes, and lavish use of seafood from the mountains and the sea.

Private rooms of various sizes are available for a variety of occasions, from small drinking parties, business entertainment and dinners to medium-sized banquets and large groups.

We will add color to your banquet with dishes that have been well received by men and women of all ages.
Please be sure to try our most popular menu items such as sashimi and grilled skewers.

We also offer a wide variety of banquet courses with all-you-can-drink deals.

We look forward to serving you all.

Please call us or check our website to confirm our business days before visiting us.

Phone:050-7576-2786
Online reservations are available atthis way (direction close to the speaker or towards the speaker)

This is the PR manager for RAKUZO Koriyama Ekimae Store.

*Some copyright-free images may be used in the article.
*The contents, course structure, amounts, etc. listed may differ from actual conditions. Please confirm details at the time of reservation.